vegancooking

Hi there!

So, I want to start making my own bread/rolls. I do not have a stand mixer, or a bread machine. I do have a food processor (I have no idea if I would even use this, but still). I've been browsing recipes in the tags, on vegweb.com, allrecipes.com, and others.

I'm having a hard time finding an easy recipe for beginners (pref. whole wheat), that doesn't use honey, a bread machine, or a dough hook on a stand mixer.

Does anyone have a recipe that fits in this category?

Thanks!

Hello. I got some fruit today to make a fruit salad and the market had a special on pomegrantes. I remember something about there being a certain way to open them up, but I don't remember exactly. Is there a tutorial or something that could help me? Please help!

i want to make pecan tassies (or known as nut cups) for x-mas.  the original recipe uses cream cheese.  and vegan ones are calling for tofutti - cost and a desire to stay away from the processed foods leaning me away from that.  is there anything else i can do?  or am i S.O.L.?

Stonyfield Farm claims on its website that o'Soy yoghurt is lactose-free, but at the very bottom of the ingredients list on the yoghurt container it reads "Contains soy and milk. Our live active cultures are milk based". This confused me since I'm used to soy yoghurt being vegan and dairy free (I can't stomach dairy very well due to a chronic illness), so I thought I'd come and ask here. I was unable to find anything in the memories or tags except that people in this community do consume o'Soy.

So, my question is, what does it mean when live active yoghurt cultures are milk based, and should I consider that reason to avoid o'Soy? Thanks!

My Nana, who's just been diagnosed with a slew of nutritional deficiencies, is staying with my family for a week so that we can feed her up and send her back home healthy.  This is TOUGH.  Like, feeding a four year old babysitting charge("twooo more bites? oooone more bite?") tough.
She's not just picky - she harbours a genuine, honest to goodness fear of food.  Anything unknown is absolutely off-limits; anything green, doubly so. 

Obviously, this has been a real adventure.  Last night, however, took the cake.  Having spent the afternoon (the entire afternoon!) listening to her balk about how my Dad put a piece of spinach on her sandwich at lunchtime, we decided that the only way to get veg into her was to hide it.  I thought I'd start easy, with a nice homemade spaghetti sauce, and puree some spinach into it. 

Wanna see how it turned out?? I call this picture 'OH CRAP GUYS CRAP DON'T LET NANA IN HERE AWWWW GEEZE'.



It took everything red and edible we could find to turn it back to normal.  aaack!

Anyone have any better ideas for camouflaging foods?  Does anyone else who cooks for pickypantses feel weird about being so clandestine?