October 13th, 2008

  • mlnh

Soy-free yoghurt

Is it possible to make soy-free yoghurt yourself? Out of oatmilk or ricemilk.
Im trying to cut down on my soy-intake, but here it feels like "everthing" is made out of soy, and i think its one of the reasons i had breakouts and cramps after i became vegan.
I think i have seen rice-yoghurt, though im not sure, as said its very hard to find and crazy expensive last time a saw it like 2 years ago.
So it would be great if its possible to make yourself.
incest is coming

Split Pea Soup

Adapted this recipe from Skinny Bitch in the Kitchen and it kicks ass. Here's the basics, although soup always needs tinkering.

Soy bacon, 6 rashers
500g dried split peas (soak first)
Veggie stock (I used continental paste cubes)
3 teas. garlic
1 onion
3/4 teas. pepper
1 1/2 teas. sea salt
1 carrot
2 stalks celery

Saute onion and garlic in oil, add bacon. Add salt and pepper. Add about 3 L of stock, and the peas. Boil. Simmer. Cook for 45 min, add carrot and celery. Then cook until veggies are tender.

Also, the pumpkin muffins from ppk made my toes curl, SO GOOD.


So, ive cooked w/this for bbq kabobs and stir fry, do you guys have any other recipes that i could use, i love this stuff and im running out of ideas thank you.

  • Current Music
    HALO 3

Avocado Fudge- has anyone tried this?

(taken from http://www.about.com)

1 avocado, ripened
1/2 cup Earth Balance...etc
1 tsp vanilla
1 cup cocoa
3 cups powdered sugar
1/3 cup chopped walnuts (optional)

In a medium sized saucepan, melt the margarine over low heat.
Once margarine is melted, puree with avocado in food processor or blender until perfectly smooth. Be sure there are no chunks of avocado left!

Return mixture to saucepan over very low heat and aff the rest of the ingredients,except the walnuts, adding the powdered sugar a portion at a time.

Once all the sugar has been added, the mixture should be thick. Add walnuts if desired, and transfer to a loaf pan. Refridgerate until firm. Now, be patient! If you don't let it firm up, you won't be able to slice it up into squares.
  • Current Mood

Take-Out Chinese Garlic Sauce

A little while ago I referenced this sauce in a thread on ramen. Apologies for the late post, I've been in the middle of a move (also I am clumsy at LJ)!

Take-Out Chinese Garlic Sauce!

The Making:
This sauce is supposed to be quite sweet and spicy, so even though there are very few measurements, please adjust accordingly.

1.5 cups of veggie stock
.5 cups of soy sauce (I believe the original ratio was 1:1 stock to soy, but I unpacked my cooking notes the other night and remembered that is too strong for me)
1 to 2 heads of garlic, chopped into fine chunks. You read that right. Heads.
Sweetener to taste (brown sugar works very well, but anything will do here as long as you're generous).
Red pepper flakes to taste.
Cold water

Boil the heck out of the veggie stock, soy sauce, and garlic until the garlic is tender. Taste and add stock or soy as you like. Add your sweetener and spice, and keep tasting until you get it right.

When you're ready to go, pre-mix some cornstarch in cold water and add it to the boiling mixture, little by little, until you reach the desired thickness. Remember to be patient: cornstarch takes several minutes to thicken up. If you find it's too thick, go ahead and add some more stock.

The Eating:
Pour this over just about any kind of steameed/stir-fried vegetable or protein. My favorite use for it is broccoli. When I'm really craving take-out I'll even cut up some firm tofu chunks, press them dry, dredge them in cornstarch, and fry them up in oil before tossing them in - vegan deep-fried crunchy bits.

Another use is to pour some into miso broth when making ramen. It adds a lovely sweetness.

This recipe is superior with steamed white or jasmine rice and is the closest I've found to a vegan equivalent of standard takeout Chinese. If that's what you're craving, don't rob yourself of the sticky white rice experience: this is one of the few times I will leave my whole grain rice on the shelf.

This sauce keeps for about two weeks in a jar in the fridge, and freezes well but chunks up when defrosting. Heating it up again gets rid of this issue.

Carrot Juice

I have almost an entire 2-liter bottle of Odwalla Carrot Juice, less the amount it took for me to discover that I really don't like the taste of carrot juice. I bought this clearly too large bottle of juice at the grocery store yesterday because it was on super-markdown for $1 (apparently, no one else near me likes carrot juice either).

My question to all of you is thus: what on earth can I do with about nearly 2 liters of carrot juice that's perfectly good, if somewhat ill-tasting in it's current form? I know I'm only out a dollar if I were to pour it down the drain, but I hate to be so wasteful. Has anyone ever made a successful soup base with carrot juice? Or should I just lace it heavily with vodka, hot sauce, and celery, hoping that those flavors will overpower the carroty goodness?