October 2nd, 2008

What's for dinner?

I have been feeling less than inspired to cook lately. I can't remember anything delicious that I used to make. So, this post is to beg you guys to share some of your recipes with me that are delicious, and easy to make. You know how much of a drag cooking after a long day of work can be.

What's your favorite meal to cook?

What do you eat for lunch?

Thanks for you help everyone!

Recipe Assitance: GF Chewy Chai Cookies

Hullo! I need help!

I'm planning on baking some cookies for someone who isn't vegan but has a wheat allergy. I looked around and couldn't find a GF journal that seemed active and willing to help with recipe conversions or having a flour discussion. I know lots of you live GF, so a community recommendation would be very helpful if you know one. I've baked quite a few vegan things in the past, so alternative baking isn't out of my comfort range… just trying to obtain a soft cookie with flour mixes is a bit difficult.

That being said, I wouldn't mind making the cookies into vegan ones if it's possible. Mostly, I'm looking to preserve the flavour -- I've had them both crispy (hehe, oops!) and chewy, so the texture is less concerning, though having a homemade soft GF product for once would be quite nice.

I think this community, with all its recipe discussions and conversions, is one of the most helpful for this. Of course, if you help me out I have no qualms about making them and taking photos and posting the final recipe on here for GF vegans to enjoy. :)

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Golden Krust-type Jamaican Veggie Patties?

Anyone have a recipe for these? I saw zaftigvegan's recipe for fake-meat Jamaican patties, but I really want to try to approximate the GK veggie ones, as I developed an addiction to these last year, but no longer take the route by which I used to get them. So, I'm specifically wondering about recipes that use the same ingredients, herbs and spices. I think the veggie combo in these was cabbage, carrot, broccoli and onion.

I see a recipe in the "Delicious Jamaica: Vegetarian Cuisine" cookbook. Anyone try it?

Also, some recipes call for bread crumbs in the filling. Do you think GK uses these?

Measurement Conversions (U.S.)

I actually laminated this and use it as a bookmark for my cookbooks:

Cooking Measurement Equivalents

1 tablespoon (tbsp) = 3 teaspoons (tsp)
1/16 cup = 1 tablespoon
1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons + 2 teaspoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
3/8 cup = 6 tablespoons
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons + 2 teaspoons
3/4 cup = 12 tablespoons
1 cup = 48 teaspoons
1 cup = 16 tablespoons
8 fluid ounces (fl oz) = 1 cup
1 pint (pt) = 2 cups
1 quart (qt) = 2 pints
4 cups = 1 quart
1 gallon (gal) = 4 quarts
16 ounces (oz) = 1 pound (lb)
1 milliliter (ml) = 1 cubic centimeter (cc)
1 inch (in) = 2.54 centimeters

U.S.–Metric Cooking Conversions

1/5 teaspoon = 1 milliliter
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1 fluid oz = 30 ml
1/5 cup = 47 ml
1 cup = 237 ml
2 cups (1 pint) =4 73 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters


1 oz = 28 grams
1 pound = 454 grams

Metric to U.S. Capacity

1 milliliter =1/5 teaspoon
5 ml =1 teaspoon
15 ml =1 tablespoon
100 ml =3.4 fluid oz
240 ml =1 cup
1 liter =34 fluid oz = 4.2 cups = 2.1 pints = 1.06 quarts = 0.26 gallon

1 gram = .035 ounce
100 grams = 3.5 ounces
500 grams = 1.10 pounds
1 kilogram = 2.205 pounds = 35 ounces

Peanut Sauce

Does anyone here know how to make peanut sauce with out it being the red pepper recipe? I get this peanut sauce from this place called Viet Garden in Orlando, FL, and they have THE BEST peanut sauce EVER! I want to ask them how they make it, but I would feel like I am intruding in on some secret recipe. It is a dark color, very thick, a lot of viscosity, peanuts at the top, and I know that there is some type of oil used as well as some of it sits on the top sometimes.

Please help a girlfriend out!