June 4th, 2008

the valley

Roasted and Stuffed Eggplant

I made this last night and it was so yummy! Totally filling and it makes you feel like it's summer :O)! It's easier than it looks, too. It's also freezer friendly - I made 3 extra :D! Just cook them and then wrap them up and put them away!

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As a side note, I made a delicious chocolate cake from a mix that I THINK is local, but once I remember the name I'll post again. The icing had a dinosaur shape on it in dino-sprinkles. Epic-ly vegan and delicious :O)!

Wonder Mill?

Anyone here have a Wonder Mill (fka Whisper Mill)?

I'm intrigued with the idea of making my own flour (especially from lentils or chickpeas or other veggies, rather than wheat!!), but I'm really intimidated by the hefty $240 price tag.

Everything I've read on the internets says that this is *the best kitchen toy ever ever* - but does anyone here have personal experience with this thing?  

(Or does anyone live in central NJ and want to go halfsies with me?)


PS - I can't figure out how to apply tags to save my ass.  Sorry.

Muffins I want to make lower in fat

I make these muffins frequently and want to make them now, but I really need to sub the margarine for possibly applesauce. Would I use the same amount? I have done this in other recipes but there has always been an alternate measurement, I haven't had to guess.
By the way, these are the most awesome muffins. MMM

Strawberry muffins:

4 oz. unsalted margarine (I usually use earth balance)
1 1/4 cup sugar
1 banana
2 cup flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup soy milk, with a little arrowroot as thickener
1 teaspoon vanilla
15 fresh strawberries, dry, coarsely chopped (about 2 cups)


Cream together margarine and vegan sugar until light and fluffy. Add the banana, and cream until well blended. Sift together flour, baking powder and salt. Combine soy milk, arrowroot and vanilla. Alternate adding wet and dry mixtures to creamed mixture. Fold in strawberries. Fill muffin tins nearly full, and bake at 375F for 25 to 30 minutes.

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Baking + Minor food science

I've been doing a lot of baking lately, most of it of the delicate kinds of cakes, cookies and muffins where you gently fold the flour into the wet goods to avoid a sturdy gluten structure from forming. Has anyone switched to exclusively using low-gluten (e.g. spelt, barley, oat) flours for these kinds of recipes, just so you don't have to worry about overmixing?

This sounds like it'd make sense on paper, but since I'm already swapping out all kinds of other replacements in my vegan baking and have always used wheat flour anyway, I'm just curious what others' actual experiences with this have been :)
lisa lauren


Hello there. I was given a bunch of vegan pizza crust from my work, so I have been experimenting recently. I was trying to recreate two popular omni pizza combos, and proved quite successful. Hopefully these pictures will inspire someone to have a little pizza party of their own.  
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 UPDATE: Mmm! I made this bbq chicken pizza tonight, and just wanted to share!

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nyanko cherry biscuit

Unfamiliar (to me) ingredients

I was looking through a wok/stir-fry cookbook of my girlfriend's, which has a good number of vegan recipes in it. However, I'm completely unprepared for a lot of the ingredients this book uses. Has anyone had experience with any of the following ingredients and could give me advice for what they're like and/or what to replace them with if I can't find them?

-Mushroom ketchup (is this buy-able or would one have to make it? I don't like common white mushrooms very much, but might be open to trying other kinds.)
-Tiger lily buds (I have NO idea what to expect from that)
-Galangal (seems to be ginger-like)
-Kaffir lime leaves