May 3rd, 2008


(no subject)

So I have a very old family recipe for banana bread. Let me start out by saying: banana bread haters, it doesn't matter. Several people who hate banana bread love this bread. Of course it had to be modified.

I thought it was going to come out badly because I didn't have silken tofu for egg replacement, so I used firm tofu, and blended the hell out of it. It actually came out better than last time, when I used silken tofu and most of the banana sunk to the bottom of the bread. So I've included firm instead of silken. That, and I accidentally had it on 300 instead of 350 for the first half hour. Oops.

Also, I didn't have any walnuts. Hence "Banana Cherry Almond Bread" was born. I was skeptical about the combination, but it came out lovely.

I also made some Banana Oatmeal Chocolate chip cookies using this recipe (it says not to grease the pans... grease them anyways!)

But the banana bread stands out by far. I've never shared the recipe, and my mom would kill me, but hey...

So, without further ado Collapse )

mucho margarita cupcakes

I'm just wondering if anyone here has made the mucho margarita cupcakes from VCTOTW. I want to make these for a friend who is turning 21 and I'm wondering if they're any good! I've tried a lot of the recipes so far and some of them have been hits, others not so much. I'd hate for my friend to not like these!!

  • iswari

More Chickpea Cutlet Questions...

Wouldn't you know that I didn't realize I'd run out of wheat gluten until after I food-processed the chickpeas and the oil. I put the mixture in the fridge. Can I use it a day later or do you think I should start from scratch?

Also, is it possible to make a double batch and freeze some? I wonder how well they'd reheat. Thoughts?


pan bread problems

so i talked here before about this amazing vegetable pancake that i was trying to recreate.
and i used the pan bread recipe from 'soy not oi',

2 cups of flour
1/2 teaspoon baking soda
1 teaspoon salt
'enough water to make a soft dough that holds itself together'

i kneaded it til 3-5 minutes. i deep fried it in about 1/4 inches of oil in the pan, in pieces that were about 1/4 inch thickness, just like it said.

i then sprinkled sesame seeds on top.

and it came out well, except that it wasn't cooked all the way on the inside. has anyone here ever tried making pan bread before? what did i do wrong? its such a simple, cheap recipe to do, theres gotta be a way to do it correctly!

the parts that did somehow worked, i made into little sandwiches with cucumber, shredded carrots, and cilantro, if it helps at all.
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Summer marinade

I just made a really great marinade and wanted to share. This would go well on tempeh, seitan, tofu etc. Prob veggies too:

for one person:
juice of two oranges (whatever you want, I used navel for no seeds)
handful of coursely chopped cilantro
soy sauce to taste
pepper to taste
green onions (I used 1 stalk chopped)

marinade at least 24 hours to get the cilantro and orange taste to really set in. it was prob the best marinade i've made for myself :]
  • anus

Do I need nutritional yeast with french toast?

My family is making french toast tomorrow so I was looking up mixes that I could make for myself. I keep finding many that use nutritional yeast and was wondering how essential it was to the recipe because I currently don't have any to use. All the sites I've looked at just say it's used to add flavor so does it matter if I leave it out?

The recipe I was going to use is this one:

1 cup soy milk (plain or vanilla)
1 tablespoon nutritional yeast flakes
2 tablespoon flour
2 tablespoon sugar
1/4 teaspoon salt
2 teaspoon vanilla extract
1 teaspoon almond extract (you can add more if you want)
1 tsp Cinnamon
1/4 tsp Nutmeg

(I think it's from
  • iswari

Chickpea Cutlets, Mustard Sauce and Lemon Potatoes

I made these recipes from Veganomicon tonight. Truthfully, the chickpea cutlets just didn't live up to the hype for me; I thought they were decent, but not great. Without the mustard sauce (tasty, but I think it called for too much cornstarch), they would have been pretty bland and forgettable. My hands-down favorite was the Greek-style lemon roasted potatoes. Oh my god, these were so good that I didn't want to share them with my husband!