February 2nd, 2008


Hello all,

I plan on making spicy red pepper risotto for dinner tonight, and the recipe is asking for white wine. I do not have any white wine, and it looks like the weather will not be allowing me to leave, so I could get some. I was wondering if anybody knows of any substitutions I could use? Is it even necessary to use white wine? I've never made this before, and simply found the recipe by goggling vegan risotto. Thanks for your help. I also can't help but think the recipe is skipping a few steps...

1 onion, diced
3 green onions (scallions), sliced
1 red bell pepper, diced
3 cloves garlic, minced
1 tbsp olive oil
1 1/3 cups arborio rice
1/4 tsp cayenne pepper
1/2 tsp red pepper flakes
2 1/2 cups vegetable broth
2/3 cup white wine
salt and pepper, to taste

Sautee the onion, green onions, bell pepper and garlic in olive oil until soft, about 3 to 5 minutes. Add rice and cook for one more minute.
Add red pepper and cayenne. Begin to add vegetable broth, 1/2 cup at a time.

Stir, and wait until most of the liquid has been absorbed before adding more. Continue adding vegetable broth, and then the white wine 1/2 cup at a time.
Season with salt and pepper. Sprinkle with vegan cheese if desired.

dehydrated bananas

My grandparents gave me a gallon container of dehydrated banana slices (I LOVE banana chips, but these have a very strange, meaty flavor- hence my not eating them alone) and I have no idea what to do with them!!

I haven't heard of rehydrating bananas, so I'm not sure how well they would work in things like banana bread. If you have any ideas, that would be awesome!
  • orphe_

more questions about living without soy

1) i know there are blogs for fat-free and gluten-free vegan cooking, but i can't find a soy-free blog. this is disheartening as every time i visit favorite cooking blogs i'm stymied and saddened by gorgeous recipes containing tofu etc. can anyone recommend a blog that's low- or no-soy?

2) is there some reason that tofu, tempeh etc must be made out of soybeans? i always assumed there was some magical characteristic of the soybean that made it the only choice for making these foods, but could it be that it's just the *best* choice for making these foods? or is this just a sad pipe dream on my part?

3) favorite soy-free vegan mayo? doesn't matter if it's a commercial product or i need to whip it up on my own.
  • inquiet

peeled split mung beans

so i picked up a bag of these lovelies at the indian market a while back. i figured that i'd find a nice sort of something to put them in and as i was looking around i discovered that i haven't a clue what to do with them. from what i can tell i need to soak them for 2 hours and then essentially treat them like lentils?
so can i sub them into curries where i would normally use lentils?
is there some great dish out there that i should know about [i've seen the cook and sautee with garlic and onion and garam masala and turmeric and the coconut balls but i was hoping there was something with a little more diversity to it]?