December 15th, 2008


Fortunes & Fortune Cookies

This week, I am attending a holiday cookie swap and I thought it'd be great fun to make fortune cookies. I need to make about two dozen cookies (there will be at least 18 veganfolk there) and am trying to come up with unique fortunes for each. Ideally, I'd love some fortunes that are particularly funny to vegans, and so I'd like to drink of your creative juice.

A few of the ones I've already got are:
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Note that I'm not looking to advocate here, but amuse. Vegan in-jokes are particularly welcome.

Also, if anyone has fortune cookie recipe advice beyond what is already in the tags, let me know. I was inspired by a bit in a fortune cookie factory on Food Network, and while their cookies were vegan, pretty much every online recipe contains eggs. I'll likely just Ener-G one of those, since the one vegan recipe I've seen doesn't feel quite right (and also calls for egg replacer, anyway).

I will be sure to post my (hopefully!) success story after.
me-ness, march 2011
  • inanna

Curried Butternut Squash and Sweet Potato Bisque

Today i made soup from things in the house - this one was without recipe, i've never really eaten this type of soup before, but i thought i'd give it a shot before the veggies went bad. i am pleasantly surprised with the outcome. It is a bit spicy - if you prefer a milder soup just sub the hot curry for more mild curry. If you try this, i'd love feedback.

* 1 butternut squash, cut in half, seeded, baked until soft, and cooled
* 2 1/2 medium-large sweet potatoes, baked, cooled, and peeled
* 1 1/2-2 Tbsp extra virgin olive oil
* 1/2 medium yellow onion, diced
* 2 cloves garlic, minced
* 1" piece of ginger, peeled w/ spoon and grated
* 2 1/4 tsp mild curry powder
* 1 tsp hot curry powder
* 1/2 tsp cumin
* 4 c. vegetable broth
* 1 c. unsweetened soy milk
* 1 can (13.5 oz) coconut milk
* 1/2 tsp balsamic vinegar
* 2 tsp salt (or salt to taste - less if you use a broth w/ salt)

* bake squash and sweet potatoes and set aside to cool
* saute onion in oil - after a couple minutes, when they start to go translucent, add onion and ginger, cook a couple more minutes
* add curry powders and cumin - stir well and cook another couple minutes
* add squash and sweet potato - stir well to blend spices and onion mix with the soft veggies, cook another few minutes
* add vegetable broth and bring to near boil, reduce heat and cook 30+ minutes, stirring occasionally so to avoid sticking
* once thoroughly hot and flavors have had a chance to meld, puree with immersion (stick) blender until smooth
* add soy milk, coconut milk, and balsamic vinegar, mix well - but do not boil
* add salt to taste


My 10 year old said the spice was perfect, but my 5 year old thought it was a bit spicy.
I <3 TLV

Spinach and tofu lasagna

I'm going to make spinach and tofu lasagna for my plant physiology class's Plant Dinner, but I've never made it before. I've found several recipes online that look good, but I'd like to hear from people who have made it before what works best, and I need a recipe that doesn't involve a food processor. What are your favorite spices to add to the tofu? Any tips to make it extra zazzy? (Everyone in my class in an omni so I'd like to impress them =3) Thanks!