August 29th, 2008

vegan not-beef and not-chick'n flavor cubes


anyone try these yet? i bought some from king soopers (a grocery store here in colorado springs) earlier tonight...haven't tried the 'chicken' flavor yet, but the 'beef' flavor is pretty tasty and they were less than $3 a box for 8 cubes.


Edit:  Ingredients:

The 'chicken' one: sea salt, yeast, organic expeller-pressed palm oil, yeast extract, organic evaporated cane juice, organic garlic, malodextrin, and mace space.

The 'beef' one: sea salt, organic expeller-processed palm oil, yeast extract, organic evaporated cane juice, malodextrin, onion, organic celery, organic garlic, organic mace spice.

It says they are vegan with no msg, no trans fat, and they are gluten free.

asparagus casserole

Thanks to those who helped me with making the soup to replace Campbell's in my asparagus casserole. I was trying to veganize the dish my aunt always served at Thanksgiving when I lived stateside. In fact it came out better than the original, and my husband who wasn't a huge fan before, really loved this. So, a SUCCESS!

Here's the recipe and some photos...

Read more...Collapse )

Pasta Della California

This recipe comes from theppk.com (and also Veganomicon!). So so so so so amazing. I wouldn't eat it on a night you plan on doing some heavy making out...there is so much garlic! But once you taste it, you totally won't care that you stink. :P



recipe under hereCollapse )

As an aside, after making this recipe a few times with regular noodles, I tried it for the first time with spelt noodles (pictured above). So good, I don't think I'll ever go back to regular pasta!

Mexican Chocolate Rice Pudding

I made the mexican chocolate rice pudding from VWAV tonight. It didn't get thick, though. I rechecked my measurements and made sure I had all the right ingredients, and I can't figure it out. There's no arrowroot or cornstarch in it, so I wasn't sure what was supposed to make it thick. I bake for a living, and I can't figure out what I'm doing wrong. This is so frustrating! 

I thought if I let it cool it would thicken up, so it's cooling right now, but it doesn't seem to be getting any thicker. Any ideas? Thanks guys!

the recipeCollapse )

Vegan Banana Bread and Applesauce

I made some awesome banana bread...and made my own applesauce (remember me being cheap and not wanting to pay $4 for a jar of applesauce :P)  It's awesome and moist and banany...I did have to use a round pan because I don't have a "normal" bread pan.  The Pan I used is about 9 inches across and 2-3 inches deep.

1 1/4 C Sugar ( I used Demerara sugar is raw cane sugar)
1/2 C Vegan Margarine (softened)
1/2 C Applesauce (I made my own and it was AWESOME!)
1 1/2 C Mashed Ripe Banana
1/2 C Soy Milk with 1 Tbs Vinegar (or lemon juice) in it.
1 tsp Vanilla
2 1/2 C Flour
1 tsp Baking Soda
1 tsp Salt

Move Oven rack to low to the top of the pan is nearest to the center of the oven and pre-heat the oven to 350F/180C.  Grease bottom of loaf pan depending on size of pan you might need 2.) 
Mix Sugar, Margarine and stir in applesauce until well blended.  Add banana, milk, and vanilla beat until smooth.  Stir in flour, baking soda, and salt and mix until moist.  Pour into pan(s) and bake. 
I baked this about 1.5 hours because of the pan I was using...but I usually bake banana bread at least 1 hour then check with the wooden toothpick. 
Cool for 10 mins in the pan then remove and allow to cool for 2 hours before slicing if you can help it...I never can hence the missing edge of my bread:


For the AppleSauce I peeled, cored, and quartered about 5 apples and stuck them in the pressure cooker with 1/4 cup sugar, 1/2 cup water and let them cook for 10 mins on full pressure.  I used granny smith apples and got about 1 1/2 cups sauce...it's perfectly tarty-sweet.  Without a pressure cooker I read you can simmer the apples for about 20-30 mins.  Then mash up with potato masher if needed.