This past weekend I tried making the jelly donut cupcakes from V-Con. I followed the recipe perfectly according to instruction, but somehow the jelly that I put on top of the batter sank to the bottoms of the cupcake liners instead of baking into the middle of the cupcakes like they were supposed to. They tasted great, but the bottoms got all soggy because of the jelly. Any ideas on what I can do next time to make them come out the right way?
On a positive note, I also made the Neapolitan bars that were featured in the latest VegNews on the same day as the cupcake fiasco. Those came out fabulously and are wicked tasty!
My OH just made the most amazing nacho cheez recipe. I'm not a fan of loads of nutritional yeast, so I was skeptical, but this was amazing! The smoke flavor really rounds it out. Makes about 3/4 cup. Throw all the following in a food processor & combine. Thickens further after it sits a few minutes.
1/2 cup roasted, unsalted cashews
1/2 tsp Tabasco
1 tsp turmeric
1/2 tsp cumin
2 tsp of the juice from a jar of sliced jalapenos
1/2 cup nutritional yeast
2 tsp of corn flour
1 tsp lime juice
1 tsp garlic powder
2 drops smoke flavor
1/4 cup water
1 tsp vegan fajita seasoning (or just add a dash of salt and up the amt. of cumin and lime juice a little)
x posted journal
Hey everybody, I've just bought a small package of soy tempeh and I've no clue how to cook with it or what to do :\ I just wanted to try it an see if it'd be somethign that I could start using more often to have diversity with my meat substitutes and such.
If any one can help me figure out what to to and how to use it , that would be fantastic.