July 22nd, 2009


Substitute for heavy cream in garlic soup?

I really want to make this 44 garlic clove soup but it calls for heavy cream.

How can I veganize it (I can veganize the butter, omit the cheese, use veggie stock - I'm stuck on the heavy cream)? The other caveat is that we cannot do tree nuts/peanuts due to allergies. I checked the tags and most of the "creamy" suggestions had to do with replacing with cashews and water. There was a big difference of opinion in using soy milk/creamer as to the separation issue (which would be vital in a soup - separate soup is not yummy!)

I read that I can ground sunflower seeds in water to simulate cream, has anyone tried this? I also read you can do soy margarine and oil, but I didn't read what the quantities should be. Thanks for any help!

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West Soy Seitan

Anyone use this particular brand of seitan? I scored three packages of it for $1.50 (total....50 each) today and need to figure out what to do with it.

1. Can I freeze it? If so, just throw the package in the freezer or should I do something else to it first? It "expires" Friday.
2. Should I just slice it up and add it to stir fry, rice, pasta?
3. Can I marinate it? Would it help at all?
4. Wanting to do a BBQ sandwich thingy with it...slice it up and slather sauce on it and call it good?

The package says it's pre-cooked, so add it to the recipe last cause all it needs is warming up. I've only had it once before and totally had to throw it out because I didn't read the whole "pre cooked" part and tried to bake it. Oops.
lio yoni cats

Easiest pasta

In the last days I found a very easy way to make pasta, and very tasty. I didn't find a post with similar idea, so I hope nobody has posted before me.

It all started when I made some pasta (whole grain flour) and took a jar of pesto sauce from the fridge. I opened it and found this white stuff above it... everything went to the garbage. So I had a ready hot pasta and no sauce. And I don't like eating dry pasta.

Well, didn't have much of a choice. I put some olive oil on it, and mixed with a large amount of nutrition yeasts (powder, not flakes). And it was very delicious! So I wanted to share. (And it is my first post here. I'm exited).

I also mix it with Wakame seeweeds. For some reason it goes together.

So here it is again:
1. Make pasta for one person
2. Put some olive oil over the pasta (2-4 TBS)
3. Put some nutritional yeasts (powder) (1-2 TBS)
4. Mix
5. Put some Wakame that were soaked in water (optional) (Just catch with fingers from the bag)
6. Mix again

Easiest way to make pasta in my opinion if you don't buy an already made sauce.

Eggplant Stir Fry

Here's a simple dish I made for dinner today...

What you'll need:

1/2 cup of basil
2 chinese eggplants
soy-sauce (or soy-sauce substitute-- I use Bragg's)

vegetable oil

1. Place eggplants on cutting board horizontally. Chop each into fours. Then, chop into rectangular slices.
2. Prepare the soy-sauce mixture in a small bowl: 2 tbsp soy-sauce + 3 tbsp water.
3. Heat pan on high. Pour a little bit of oil to coat the bottom of the pan. Add the eggplants. Stir well.
4. Add the soy-sauce mixture. Stir and cover the pan with a lid.
5. Add water if needed to avoid burning. Let it cook until all eggplants are evenly browned.
6. Add basil. Stir-fry for about 20-30 more seconds.
7. Turn heat off and serve with rice.

From: http://theveganabc.blogspot.com/2009/07/eggplant-stir-fry.html