January 15th, 2009

pumpkin cookies, pumpkin anything

I have a ton of pumpkin puree left over from making pumpkin chesecake. I tried this recipe for pumpkin cookies. I modified it a bit using 1/2 a cup of brown sugar and 1/2 a cup of white sugar. I didn't measure the chocolate chips or walnuts, just threw a handful of each in. And used about 1 teaspoon of pumpkin pie spice.

They turned out OK, not that great though. I think using the full amount of sugar would have made it better, but I really want something amazing.

Any super pumpkin cookie recipes out there? Pumpkin muffins, or pumpkin anything would be great too as long is it involves the pureed type. Also, I'm thinking if there is a super good non-pumpkin cookie recipe out there that could be modified by adding pumpkin that would work too. I'm still fairly new to baking and learning a lot.

Thanks in advance.

Red Velvet Cupcakes

Hello everyone!

Apparently, I left my copy of Vegan Cupcakes Take Over The World at my mom's house in Detroit (I am in Boston) and was hoping that someone could please please please post the recipe for Red Velvet Cupcakes (and icing).



I am making them for non-vegan friends at work and I want them to be delicious. I've made cupcakes form scratch loads of times but not red velvet so I don't want to mess with it.

Also, if anyone has any tips for making them, please let me know!

THANKS SO MUCH!!

xoxo

Simple Vegan Entree For Non-Vegan Caterers To Make


Hello. I just got engaged! Whew!

We found a great venue for our ceremony and reception, a metro park. The only bad thing about having our wedding at the park is that the reception hall "comes" with contrated caterers-- we have to use them.  That is bad news, since we already had two vegan caterers in mind. The good news is that the contracted caterers are willing to work with us and claim that they have caterered a vegan wedding before, although they couldn't tell me what entrees they have done in the past. Anyways, we picked pasta primavera, red skin parsley potatos and california mix veggies from the pasta, potato and veggie choices (all veganized easily) but...

we need some entree ideas to pitch to the caterers-- something on the easy side with ordinary/semi-ordinary ingredience.

I don't know how much experience the chef has with vegan cooking, so the more simple, the better. Also, I may get charged more if the ingredience are "special," as they said. The manager lady told me that she would have to run the ideas by the chef and then tell me if there would be extra cost. The vegan entree would take the place of one of the two meat entrees I am entitled to already.  We would like some sort of protein involved. If anyone has an entree idea and/or a recipe, that would be amazing (especially if it is a recipe that is tried and true.)

I am always amazed by the support in this community and the results I get when I ask for help. I hope you can help me find the perfect entree.

gluten/soy free fake meat?

Im trying to figure out a way to make gluten/soy free fake meat.  My partner recently had some stomach issues and has needed to cut out soy and gluten.  I was first thinking 'oh I'll try the chickpea cutlets from veganomicon!' since i haven't made those before.  but the recipe calls for vital wheat gluten and bread crumbs.  is there a way to eliminate those? or another recipe anyone has?

we've both been vegan for a long time and are horribly addicted to fake meat type things.  I was hoping to surprise her this weekend by coming up with something.

thanks in advance for your help!

Heather

Quick Portabella pasta

1 bag pasta (I used shells)
4 cups baby spinach
chopped garlic to taste
2 portabella mushrooms, cut into bite sized pieces
1 large container of hummus
The stinkiest cheese substitute you can find (I used parm and Dr. Cow)
Truffle oil (I used white truffle/porcini mushroom oil)
A little bit of Braggs.

I set the pasta boiling, then sauted the mushrooms and garlic in the truffle oil. When they started to get a little brown, I added a splash of Braggs.

After the pasta is done boiling, put the spinach in the bottom of the collander and pour pasta and water over it (makes it wilt nicely)

Put pasta in big bowl and add stinky cheese and hummus and nom nom nom