SO, I just tried a recipe for vegan cream cheese..and it looks like it didn't really turn out..at all :(
The recipe I used it from the cookbook How It All Vegan (pg 86)- and I was wondering if anybody has had better luck with vegan cream cheese and could point me in the direction of a better recipe. Here's the receipe-I followed it perfectly. The only difference here, might be that my food processor is a Magic Bullet. Other than that-I followed it perfectly.
1 cup soft or medium tofu (I used medium)
1/4 cup cashew pieces
2 tsp sweetener (I used raw cane sugar)
2-5 cloves garlic
1-2 tbsp water
1 tsp salt
1/2 tsp pepper
1 tbsp dried dill
The main problem is that..it's not really thick..it's sort of like..pudding and I cannot imagine spreading it on a bagel and enjoying this animal-free alternative to my beloved cream cheese.
So...I bought some lovely wild chanterelles at the farmers' market last weekend. Or conceivably the weekend before. *cough*
Anyway, right away I put the paper bag they were in into a plastic bag to keep them from drying out, and I put this in the fridge. And then, clearly, neglected them.
I will use them tonight, by Jove, but I could use some help on determining how much to use. About half of them had some portion of them turn a darker brown and slightly--but not very--slimy. However, the whole lot of them smell like perfect, fresh mushrooms. None of that weird fishiness that button mushrooms get when they go off.
I've trimmed off the dark parts and feel comfortable sauteing up the rest. But would it be a bad idea to throw the dark areas into a homemade broth?
so someone on here said something about how you could make veggie stock using the parts of vegetables you usually throw out - ends, leaves, etc; i searched the tags but couldn't find anything.
if anyone knows if this is true/how well it works, i'd be way appreciative! the only supermarket near me's vegan bouillion cube options are 'yellow' or 'brown' so it would totally be handy to know.
ALSO - does anyone have the brooklyn brownie cupcake recipe from VCTOTW? i'm moving soon and everythings in various stages of packed!
i made this up for dinner tonight, and it came out beautifully - way better than i'd ever expected it to be. no idea what to call it, but it's a cross between ethiopian fosolia and lebanese loubieh bi'zeit, two of my favorite foods.
5 cups stringbeans, cut in half and ends removed
2 normal-large onions, diced
2 cloves garlic, diced
half a bag of baby carrots
16-oz can stewed tomatoes, crushed (just get them in your fists and squish)
1 cup white wine sweetened with agave (to approximate tej, ethiopian honey wine - don't use anything too dry. very tasty if you make extra!)
1-2 tsp salt
berbere to taste (i used at least 3 tbsp, but i like things hot hot hot)
cook your garlic and onions in oil over medium heat until the onions are translucent; then add your stringbeans. get them coated in oil and saute until they turn bright green, and add the rest of your ingredients (start out with a teaspoon of berbere, add more as you go). bring the mixture up to a boil, and basically, let it stew and reduce. if you boil off the liquid before the carrots and string beans are nice and soft, add extra wine or water; if it starts to burn, add a little more oil. it takes a LONG time to cook down, but requires pretty much no monitoring, so this is a good one to put on the stove right when you get home, and then read a book/play with your dog/do your dishes/drink the rest of that tej.
the mixture is done when the liquid is pretty much gone, the onions and tomatoes are undetectable in a sort of red sauce, the green beans are soft and way way smaller than they were, and the carrots can be cut with a spoon. it looks like nothing on earth, but tastes SO good, with a hint of caramel from the tomatoes, carrots, and agave. i recommend eating it with crusty bread.