I'm pretty sure I have a nut intolerance. Not an allergy because I don't DIE when I eat nuts but my lips get itchy and red and then peel for the next few days every time i eat any kind of nut! UGH!!! I love almonds and peanut butter like mad but forget that shit. So anyway, point of post, I love making the veggie burgers in vegan with a vengeance however, you have to use peanut butter in the ingredients. Does anyone have any suggestion for something else? Do you think it would still work if I just left it out? I don't know. I'm up for any suggestions, thanks!
The other night, I was craving something sweet and my first thought was to make snickerdoodles. But not having any sugar, I realised it wouldn't be possible. Looking at my cupboards and fridge, I spied pumpkin purée, silken tofu and maple syrup, as well as vanilla, nutmeg, cinnamon and ginger. Perfect!
My Pumpkin Mousse
1 tin pumpkin purée (I think it's about 2 cups) 1 tetra-pak of silken tofu Maple syrup to taste 2 tsps vanilla Cinnamon to taste (in other words, a lot; I am a fan of cinnamon) Nutmeg to taste Ginger to taste (I added quite a bit, relatively speaking; this ingredient was key to this dish's success)
In a bowl, blend together (I used a handblender) all the ingredients, adding more of the spices and maple syrup as necessary. Refrigerate and enjoy!
I did find that the mousse was a bit thin. Instead of maple syrup, it might be wiser to use maple sugar.
And for the week, I have planned the following menu:
1) lower fat banana bread (from Veganomicon) 2) applesauce oat-bran muffins (also from Veganomicon) 3) chickpea cutlets (again from Veganomicon) 4) tofu quiche with leeks and asparagus (from the Real Food Daily cookbook) 5) cherry tomato salad (also from the Real Food Daily cookbook) 6) roasted spring & summer vegetables (again from the Real Food Daily cookbook) 7) broccoli polenta (from Veganomicon) 8) baked tomatoes, florentine style (from Vegan Italiano) 9) veggie pâté (from How It All Vegan - I think)
A good friend of mine was recently in a severe bike accident and is suffering a pretty bad spinal injury. She asked me to bring her food in the hospital, since hospital food is, well, gross. She is super into eating healthy, whole foods. A nutritionist recommended lots of foods with ginger, cayenne, garlic, cilantro. Basically anything that will increase circulation and boost the immune system, while not causing inflammation.
I have some ideas already, but as i will most likely be doing this for a long time, and many meals, does anyone have any recipe, tea, juice ideas they could help me out with?
ah, me again. thanks for all the great ideas about what to do with my blackstrap molasses! now i come with another dilemma:
okay, so i've tried making the seitan in Veganomicon twice now... once the simple seitan, and once the seitan cutlets.
the first time, i made them into nuggets and dredged them in soymilk/cornstarch and then rolled them in flour and cornstarch before frying in oil after i was done boiling and draining the pieces. they had a decent texture but they were wayyyyyyy too salty.
so then i made the cutlets and i only did 1/8 of a cup of soy sauce (i used bragg's) and did 1/8 cup water in the mix. then i also did 1/4 cup of veggie stock to 1/4 cup water in the mix. they didn't come out too salty. but then i sauteed them in a spicy bbq sauce and YUCK! the texture was like chewing something globby... like fat. it was disgusting and it tasted really doughy. blech.
i don't really know what to do. this was the only time i've made seitan, so i could just be totally messing it up. i just want to have a nice firm, chewy texture without major saltiness. and right now i'm just wanting to vom.
any advice for a seitan newbie? i had such grand plans...