March 21st, 2008

cupcake cups and rainwater???

Does anyone know if these...

...come in any larger sizes than 2 1/2 inch cups? or if there are any other companies that make unbleached or recycled baking cups and where i can get them?

ALSO
has anyone baked using recycled rain water for their water based baking recipes. my roommate and i are building rain water collection bins and i know were going to use the water for the garden, but i don't know if its okay to use the water for baking...maybe a silly question, but just curious...

THANKS!

easter help!

hey everyone! i need to bring a vegan entree to a house full of critical carnivores for easter dinner, and im having a heck of a time finding something that DOESNT involve seitan or tvp. (or pasta!) does anyone have any suggestions? i would appreciate any help you all could offer!
  • Current Mood: worried

pie crust question...

Hi everyone, first post! =)

I absolutely love it when I find "accidentally vegan" recipes. I found this one at Allrecipes.com, and it sounds delicious...I just want to tweak it a bit!

Three Berry Pie
INGREDIENTS
1 cup fresh strawberries, halved
1/2 cup white sugar
3 tablespoons cornstarch
2 cups raspberries
1 1/2 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie

DIRECTIONS
In a large mixing bowl, stir together sugar and cornstarch. Add strawberries, raspberries, and blueberries; gently toss until berries are coated. When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes, or until fruit is partially thawed.
Line a 9 inch pie plate with half of the pastry. Stir berry mixture, and transfer to the crust lined pie plate. Top with second crust, and seal and crimp the edge. To prevent overbrowning, cover the edge of the pie with foil.
Bake at 375 degrees F (190 degrees C) for 25 minutes when using fresh fruit, 50 minutes for frozen fruit. Remove foil. Bake for an additional 20 to 30 minutes, or until the top is golden. Cool on a wire rack.

~*~*~*~*~*~


My question is this...I don't want to do a double crust on this pie, as the recipe suggests. Rather, I'd like to do a lattice for the top of the pie. This is my first time tweaking a pie recipe in such a way, and my question is...do I need to alter the baking time because more of the pie filling is going to be exposed (due to the lattice)? Should I bake for less time, or does it matter?

Any help would be greatly appreciated!
~Mary

Lunchbox food.

I'm sick to death of eating the same boring food every single day.

It always just a piece of fruit, yoghurt, nuts and either hommus and tomato on corn thins, a tofutti cheese and sweet mustard pickles sammich or salad.

It gets boring.


What are some slightly more interesting meals that will go okay in a lunch box [with an ice brick] that I can prepare the night before and put in the fridge?

Also, I made a delicious asparagus salad thing to go with dinner tonight which my family loved, [except my brother who, apparently, doesn't like vinegar] from the book Vegan Italiano. 

That book is truly awesome. It doesn't use any meat or dairy substitutes.

Anyways.
Any lunchboxy recipes would be much appreciated.