January 23rd, 2008

  • fambai

veganized sausage and white bean "cassoulet"

I made this tonight and it was soooooo delicious!
http://www.epicurious.com/recipes/food/views/14292
I first cooked half a package of 'gimme lean' vegan sausage in a little canola oil for just a couple of mins- to brown it a bit.  Then I took it out and deglazed the pan with a little red wine, and then added the onions and garlic and pretty much went in order from there.  I added extra fresh sage and parsley to the mix, and didn't make the bread topping.  I highly suggest this for a warm evening meal.  I think it took me less than 30 mins. start to finish.

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Cheetah

VeganRella?

What's your thoughts on VeganRella? I saw it for the first time at my health food store and am thinking of getting it to put on a casserole I am planning on making.

Anyone like it the best out of the vegan cheeses? Does it melt? How does it taste? I like the fact that it feels firm so that it'll shreed like the real stuff. It's a gooey mess when shredding the vegan gourmet cheeses, etc.

Thanks!
trapped
  • thekymc

Banana Chocolate Chimp Bread (x-posted)

This is one of my favorites!! So much so I've baked it twice this week! haha. I picked it up from Veg News, and it's a recipe from the Sticky Fingers Bakery in DC.  I use Smart balance, natural sugar, whole wheat flour, tropical source chocolate chips, and vanilla soy milk:)

Makes One Loaf:

1/3 cup margerine
1/2 cup sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 medium ripe bananas, mashed
1/2 cup soy milk
1 teaspoon vanilla
1/2 cups chocolate chips


1. Preheat oven to 350 degrees. Grease Loaf pan with margarine or oil.

2. In a large Bowl, cream together margerine and sugar. Mix in flour, baking powder, and baking soda. Add mashed bananas, soymilk, and vanilla. Mix until batter is moist and sticky. Gently fold in chocolate chips.

3.  Pour batter into loaf pan and bake for 40 - 50 minutes, or until top is golden brown.


  • Current Mood
    full
new fancy dino sores

nutritional yeast

so i've never used nutritional yeast successfully before.
i tried making a sauce with it once and it just came out awful.

i read somewhere that there's different kinds of nutritional yeast? is that true or did i just imagine i read this?
if it is, what's a good kind?

if it's not and there's only one straight up thing of it, what's some good uses and tips for it to not come out tasting gross?