November 8th, 2008

Scalded Milk?

I've found a recipe for cinnamon rolls I'd like to use (I'm looking for one that calls for yeast and didn't see any on VegWeb).  The only ingredient I'm not sure about subbing is scalded milk.  Why does the milk have to be scalded?  All the recipes I found either called for scalded milk or evaporated milk.  Are they the same thing?  I know there are stashed entires on evaporated milk I could use.  If they're not the same thing, can I just heat up some almond milk (my new favorite milk sub) and use that? 

Thanks!
pook and bert

Veganloaf, green beans and gravy

I made veganloaf tonight. It was super easy and delicious.

2-3 TB peanut butter
2 TB olive oil
1 leek, chopped
3 garlic clove, minced
2 medium carrots, peeled and chopped thinly
2 turnips, chopped thinly
½ crown of broccoli, chopped
3 small potatoes, chopped thinly
¼ pound oyster mushrooms, chopped
2 cups cooked garbanzo beans
1 cup uncooked quick oatmeal
3 TB Italian seasoning
2 TB nutritional yeast flakes
1 TP sea salt

Preheat the oven to 350º.

Sauté vegetables in olive oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well to create a soft, moist loaf that holds together and is not runny.

Press mixture into a prepared pan (a greased 8" x 8" glass pan is good) and bake for 45 minutes to 1 hour, or until cooked through.

I served it with Real Food Daily's golden gravy and blanched green beans.

I was inspired by this post and got an idea for the loaf recipe from this fantastically fun website by the Vegan Lunch Box mom.

 



Edit: In case the gravy link disappears in the future, I posted the recipe in the comments.