November 29th, 2007

a question for all the foodswings fans here

i'm completely addicted to foodswings drumsticks, probably the most delightful way to become fat on the planet. they are tender, they are juicy, they are glorious. does anyone have any tips on how to get that delicious texture and taste at home, or even know wtf they could be made of (just the "meat", not the "skin")? i was thinking maybe some kind of weird tofu-seitan hybrid, but i have no idea how it could be accomplished or if, assuming i accomplished it, it would work...

Apple muffins




This recipe comes from 125 Best Vegan Recipes, and is one of the best muffins I've ever had. I made a batch to take to a work potluck tomorrow. Note: I probably used too many apples (I diced up 3), so I probably should have made 18 rather than 12. But they just had to go in the oven a little longer.


PREHEAT: 375
MAKES: 12 Servings

INGREDIENTS:

2 cups flour
1½ tbsp baking powder
2 teasp pumpkin pie spice
¾ teasp salt
¾ cup vanilla soy milk
½ cup maple syrup
¼ cup vegetable oil
1½ cups diced cored apples
½ cup raisins
½ cup walnut pieces
sugar
¼ cup apple juice


In a large bowl, mix together flour, baking powder, pumpkin pie spice and salt.
In a separate bowl, whisk together soy milk, maple syrup, oil and apple juice.
Using a wooden spoon, make a well in the middle of the flour mixture. Pour soy milk mixture in the well and stir just until the dry ingredients are moistened. Fold in apples, raisins, and walnuts. Spoon batter evenly into prepared muffin pan. Sprinkle a pinch of sugar on top of each muffin.
Bake in preheated oven for 22 to 25 minutes or until tops are firm to the touch. Let cool in pan on a rack for 10 minutes. Remove from pan and serve or let cool completely.

Green beans, and a desire for soup!

It's uber-cold outside, and I have a big tupperware container of leftover Thanksgiving green beans that were sauteed in an ocean of yummy minced garlic and a tiny bit of lemon juice.
I want soup, and I'd love to recycle the green beans before they have to be tossed.
Any thoughts on how to accomplish both of these goals in one pot? 

cindy

Substitutions for red wine in cooking?

I have a recipe for a wild mushroom stew containing a variety of mushrooms (portabella, cremini, shiitake, porcini, etc.), sauerkraut, green peas, and red wine. Problem: I don't have any red wine on hand and am reluctant to purchase because I don't drink and so seldom have use for red wine in a recipe. I was wondering, would a substitution work in this case? I have Marsala wine and cooking sherry. Thanks for your help.