January 11th, 2009

Wynken & Sabine
  • wynken

fancy and guranteed to taste good?

We are having some dinner guest over next weekend and i want to make something kinda fancy but i don't just want to pick out a random recipe and find out at the dinner with the guest that it taste awful. Does anyone have any meal ideas/recipes for something pretty impressive but that you have tried and KNOW is amazing? I'm thinking maybe something with portabella mushrooms or something but really I'm open to anything as long as it is vegan so throw some ideas at me? thanks!

Meal Planning thread

I was posting these last winter, and they were kind of fun, so I thought I'd throw this week's meal plan out to the world:

Apple Pancakes and veggie sausage (the kid's pick)
Tofu "chicken strips"  (strips of tofu breaded with seasoned corn and almond meal and baked), broccoli, sweet potato oven fries and rice (kid's pick)
White bean, roasted garlic and kale soup, rosemary foccacia
Sweet potato-black bean enchilada casserole
Lentil-nut tacos with roasted butternut squash
Homemade veggie burgers, fingerling oven fries, broccoli
(night 7 is either leftovers or dinner out)


  • kel3am

Halloween Truffles

 Ok... I have another question regarding the candy buffet. I want to make the truffles look like eyes. I am planning to use vegan white chocolate to cover the filling and then decorate them with a bit of red food color and place a dollop of dark chocolate in the center, for the iris. I'm hoping the final product will turn out something like this: http://fashiontribes.typepad.com/main/2005/10/ookey_halloween.html

So my question is where can I buy vegan white chocolate in bulk, if at all? If not, which brands do you prefer? Or if anyone can suggest a method that doesn't require white chocolate, that would be great too. 

got it memorized?, fire

Post Punk Kitchen Brownies - tofu replacement

Hello. So I drove all around Boston yesterday, trying to get my errands done before the snow started. I wanted to spend today making Fat Free Vegan's Split Pea Soup and Post Punk Kitchen's Brownies. I have never had luck with vegan brownies, but refuse to give up. Problem is, when I got to Whole Foods, they told me they don't carry Mori-Nu shelf-stable tofu any more, which the brownies call for. I have a pack of the normal water-packed silken tofu, and one of the normal water-packed extra-firm tofu. Is there any way to prepare the silken tofu to be like Mori-Nu? Will the recipe work, or should I just wait until I can find Mori-Nu? Thank you!

For reference, here is the recipe:



1/3 cup flour
2/3 cup cold water
12 oz extra firm silken tofu (the vacuum packed kind, like Mori-Nu)

1 cup semi-sweet chocloate chips (I use Ghiradelli)

1 3/4 cups sugar
3/4 tsp. salt
2 tsp. vanilla
1/2 cup oil

3/4 cup good quality unsweetened cocoa powder (I use Droste)
1 1/2 cups flour
3/4 tsp. baking powder

In a blender puree the tofu, flour and water until smooth. Pour it into a sauce pan, and wisk constantly over low heat until it thickens (it should not boil, if it starts to turn the heat down). This takes about 10 minutes. Remove from heat and stir in the chocolate chips, salt, vanilla and sugar. Stir occasionally until the chocolate is melted. Set the mixture aside to cool completely.

Preheat your oven to 350.

When mixture is cool enough mix in the oil. (It can take about 20-30 minutes to cool, give it a stir once in awhileand stick it in the fridge to make it cool faster).

Sift the 1 1/2 cups of flour, the cocoa and the baking powder together. Fold in the tofu mixture until well combined and smooth.

Spread evenly in a greased baking pan for 35-40 minutes, or until a knife comes out clean.

seitan halp pls

Hi, there are some entries in the memories about getting seitan meaty and chewy but I found them kind of confusing so I was wondering if we could raise the topic again.
so far I've made seitan twice, one just using the simmering method on the back of my box of wheat gluten, and the second time with the VCON seitan cutlet recipe (that is, baked, but in a pan of broth). both times I found it to be okay, but very wet and spongy. I don't want it wet and spongy!!!

I like the Westsoy seitan that whole foods sells, I think? I've had it once or twice. It is not wet or spongy.

am I doing something very wrong? should I stick to these watery methods and knead more or do something else different? on the internet I read somewhere that frying the seitan dough before simmering it may help---yay/nay? any tips for just mixing the dough? should I add bread crumbs or flour, perhaps (I have no access to soy flour however, unless I order it from the internet)?

but out of the following seitan cooking-methods, which will make it a little denser, drier and more like store-bought seitan?

1. wrapping in aluminum foil and steaming
2. baking without broth
3. frying after dredging in flour (I would prefer to avoid this but if it makes lots of omnoms I'm up for it)
4. broiling/grilling

pls help I do so dearly luvs the wheat gluten stuff from the store but hate to be dependent on store bought when so many people rave about homemade!