March 25th, 2008

Vegan Kosher for Passover Recipes?

Hey everyone!
Has anybody here ever made any tasty vegan Kosher for Passover recipes? I've never done a vegan Passover dinner before so this year is going to be a whole new experience for me and my family. I am trying to prove to them that they will not miss the usual overabundance of meat and eggs by preparing for them some yummy vegan versions of the traditional Passover Seder...but any Kosher for Passover recipe is appreciated!
I've found a bunch of recipes online, but I'd rather get some first hand information and recipes from people who have actually tasted/made the dishes themselves.
Also what substitution, if any, do you use for a beef brisket? I found a passover vegetable nut loaf recipe (http://www.ivu.org/vsr/index2.htm?Category=1&SubCategory=5&Page=Recipe_100.htm&referrer=http%3A//www.jewishveg.com/recipes.html) that looks pretty good? Anyone have experience with something like this?
Thanks a lot for any help!

Vegan chocolate mousse

So I went by Whole Foods the other day and they had some vegan chocolate mousse and I was ehhh hungry. Anyway, I grabbed a small plastic bin full of the stuff and now I'm not sure what I should eat it with or if I should use it in a recipe or what.

Any suggestions??

blackstrap molasses recipes?

hey everyone-

so i just saw a jar of blackstrap molasses at the grocery store and i decided to buy it. i know it's supposed to be full of goodness for me, so i wanted to try it.

now i'm just scratching my head trying to think what i can use it for. i've never seen any recipes that call for it.

a roundabout way of asking: what are your favorite things to use blackstrap molasses in?


recipes or whatever would be welcome:)

thanks!

becky
  • Current Mood: hungry

chickpea cutlets

I made the chickpea cutlets again today. It DOES work to make them in the kitchenaid mixer! Used the whisk to mix everything except the gluten, switched to the dough hook and added the gluten then let it go to town.

Anyhow- I'm still not crazy about the internal texture. Maybe mine are coming out weird or something. The outside is lovely and crispy (I bake them by the way), but the inside is very... mashed chick-pea-y in texture. I'd like to get a bit more structure internally from the gluten.

I'm thinking of increasing the amount of gluten a tad, and seeing what that does.

What do you guys think? Good idea? Bad idea? Suggestions?