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!

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.

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]?