September 4th, 2008


Substitutes for corn in recipes?

My roommate does not like corn. I dont use it that often but it sort of is posing a problem with a mexican recipe I want to make where the base is pretty much quinoa, black beans, and corn. What other vegetable would be acceptable to use in its place? I was thinking squash or even a semi-sweet plantain but I wanted everyones opinion because i'm just not sure...sorry if this is sort of stupid. Thanks alot!


Does anyone have any good recipes for homemade curry pastes?
I'm specifically looking for a green thai curry paste, but I'm open to all of your favourite kinds :).


Autumn Cooking

Hello everyone!

I'm really excited about the up-coming holidays, or I was... I became vegan again in June and so far I have been doing really well. Unfortunately, I am a bit weary about the holidays because I really want to make&bake tons of wonderful&delicious food. I'm thinking apple-cinnamon muffins and pumpkin fudge and breads and cakes and pies... but I don't have any vegan recipes for those kinds of foods. I'm specifically interested in autumn/Halloween recipes.

And I was wondering how changing up ingredients go... For example, I have a magazine w/some yummy-looking recipes. One of the recipes calls for 8 oz. cream cheese. Would I just use 8 oz. vegan cream cheese? More? Less? Annnnnddddd... is there a known substitute for buttermilk? And does anyone know a way I could concoct my own apple butter?

I hope that you guys will be able to provide some suggestions because I truly would feel like I lost out on such a wonderful part of the year if I couldn't make delicious seasonal dishes. And before I go, I'd like to know if anyone has read The Vegan Family Cookbook? I bought it around the time I went veg and have only tried a handful of recipes; all except two have been disappointing. Has anyone else had this problem? Are there any recipes worth making?



My dad and I have been living in Varanasi, India for the past year. I've been learning how to cook North Indian food, but this was my first attempt at something South. No pictures, I'm afraid: we ate it too quickly for that. The two secrets, I think, are the coconut oil I used for sauteeing the veggies and the tamarind paste, which added a nice tangy flavor. If you can't find tamarind near you, something else tangy should do? ...You'll definitely miss it if it's not there.
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