December 23rd, 2007


faux meatballs

I am looking for recommendations for faux meatballs that do NOT taste meaty. These will be going into a chili so flavored meatballs will work but probably not BBQ type things. Please no canned stuff either unless they are really awesome and I simply should give them a try. 
  • iswari

FYI, for those seeking published recipes

Having noticed occasional "I'm out of town and forgot my cookbook, so would someone please post this recipe?" posts, I just wanted to make sure that people were aware of Amazon's "Search Inside This Book" feature. Many cookbooks do have it. If you go to the book's main page on Amazon and you see the "Search Inside" arrow, just click on the image of the book and type in your search terms. Very often, you can find recipes this way, so no one would have to spend time typing them up (though I think it's great that people here are so generous that way).

Tamarind Concentrate in Pad Thai

For Christmas dinner this year, I'm making Pad Thai (sans the eggs) because I've been craving thai food like crazy lately.

I picked up all the ingredients, but the only form I could find of tamarind was tamarind concentrate. I'm wondering how much of this concentrate I should use in the recipe I linked to above. The directions say to use 1 teaspoon for six people (meaning 1/2 teaspoon for the pad thai recipe), but I'm not sure what flavor that's meant to attain and if pad thai requires more.

If it helps, the brand is Tamicon, and they call it Panipuri Paste (Tamarind Concentrate).

Thank you!

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Pressing silken tofu?

I couldn't find silken tofu in aseptic packaging at my parents' local grocery store, so I bought the stuff in the vacuum-packed tub with water. I'm going to use it to make pumpkin cheesecake. My question is, do I have to press it beforehand? Can it even be pressed? Is my cheesecake going to be all liquidy and gross?


Cakey Pumpkin Chocolate-Chip Drop Cookies

Hope you enjoy these!!!

1/2 cup unsweetened applesauce
1/2 cup firmly packed brown sugar*
1/3 cup granulated sugar*
1 cup canned pumpkin
1 banana, mashed
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/4 cups flour
3/4 oats
1 1/2 teaspoons salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup chopped walnuts (optional)
1 cup chocolate chips (optional)

*You can substitute a non-sugar dry sweetener for these; I have used Splenda brand. Splenda currently also makes a brown sugar substitute.

Preheat oven to 375 degrees Fahrenheit. Lightly grease baking sheets.

Combine applesauce and mashed banana in a bowl, then add sugars and mix well. Add pumpkin, cinnamon, and nutmeg to the applesauce mixture and stir together. In a separate bowl combine the flour, oats, salt, baking powder, and baking soda. Then add the wet ingredients (pumpkin mixture) to the four mixture and mix till combined. Stir in chocolate chips and nuts.

Drop batter by spoonfuls onto prepared baking sheets. Bake for 12-15 minutes or until done.

taco bell fire sauce

so i went back through the memories, looking to make mexican food the other day and i found some mention of taco bell and about how the fire sauce wasn't vegan.
i loved that sauce and coincidentally, when i was home for christmas break, i leafed through my mother's top secret restaraunt recipe books and came across a vegan recipe for it.

so if anyone else was a fan like me, here it is.

note: i haven't actually tried it yet but i just thought it was neat.



1 6 oz. can tomato paste
3 cups water
3 tablespoons vinegar
3 tablespoons finely minced canned jalapeno slices
1 tablespoon chili powder
1 tablespoon dried minced onion
2 teaspoons salt
2 teaspoons cornstarch
1 teaspoon cayenne pepper
1 teaspoon sugar
1/4 teaspoon onion powder
dash garlic powder

Combine tomato paste with water in medium saucepan and whisk until smooth.
Add remaining ingredients and stir until combined.
Heat mixture over medium high heat until it begins to boil. Continue to cook for about 3 minutes, stirring often. Remove from heat.
When sauce has cooled, put in sealed container and refrigerate.

Makes 3 cups.
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