September 1st, 2009

Authentic "Crab" Rangoons?

My local vegan chinese restaurant run by followers of Supreme Master Ching Hai is now selling huge frozen bags of their vegan shrimp. My first through was to make crab rangoons out of them since I have vegan wanton wrappers sitting in my freezer. I'm thinking of thawing and shredding the "shrimp" and mixing it with chopped green onion and Tofutti cream cheese... stuffing that in the wrappers and then deep frying them in peanut oil.  I only have one small package of the wrappers (scored them in a vegan food swap) so I want to get this right the first time. Does the filling mix sound close to what they would put in conventional crab rangoons, or am I missing an ingredient? Does this recipe sound like it will work or does it have disaster written all over it?  Many thanks!

(no subject)

Righto, I'm going to be one of the main organisers at Kebele sorting out the catering for the Bristol Anarchist Bookfair.

Here's some of the main criteria:
- all food must be appealing to all, not just hardcore vegans/vegetarians, as such avoid use of tofu/meat replacements with savoury food, try to concentrate on celebrating vegetables fruit.
- all food must be pre-prepared and cold as there are no re-heating facilities
- numbers-wise we're did around 300 last year and will be looking to cater for similar numbers
- costs to be kept low/affordable. Main course to go out for around £2-£2.50, pudding £1, drinks 50p

For the mains we're thinking about doing a selection of salads to go with a couple of options - one being a cold savoury pie of some sort, the other I'm not so sure about, but would like a gluten-free option.

Just looking for some ideas on tasty and reliable cold savouries, salads and sweets that have been proved in the field of mass catering ... and any extra volunteers would be grand as well ;)