September 9th, 2009

Roasted Vegetable Stock; and Curried Roasted Vegetable and Cashew Soup

(mildly cross-posted)

carrots
Originally uploaded by junquegrrl
This is a great recipe to make with friends, because it's pretty much a flurry of chopping and slicing, then an hour to sit around sipping tea and swapping stories; then the switch-over from oven to stovetop and more sitting-around time, and it makes enough to share :-)
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ps: this is the first recipe I've ever written! I started, however, with Didi Emmons' soup stock recipe in "Vegetarian Planet" and tinkered from there.

Replacing margarine and shortening in cupcakes

I recently got VCTOTW and I absolutely love it. So much cupcakey goodness! However, one problem I'm having is with replacing margarine and shortening. I live in South Africa, and I can't get vegan shortening, and I'm fairly sure that I can't get vegan margarine either (I think they all have vitamin D3). This has serious implications for the buttercream frosting! I made a tiny sample amount earlier using coconut oil to replace both the marg and the shortening, and although the texture was fine, it tasted very strongly of coconut (unsurprisingly!). I don't mind coconut, but if I'm making vanilla frosting, I want it to taste like vanilla, dammit! :P

Any suggestions for replacing marg and shortening? No brand names, please - we don't get Earth Balance or Crisco etc. here.

Thank you!

subbing something in for gelatin?

I want to make this recipe. It's a pie that needs gelatin to settle it and I have no idea what to sub in... I've never used agar flakes so I have no idea if they would do what gelatin would.

Here are the ingredients:

Filling

* 2 packages gelatin
* 1/2 cup cold water
* 8 ounces frozen strawberries
* 1 can coconut milk (398 ml)
* 2 limes, zested and juiced
* 1/4 cup tequila
* 1/4 cup Grand Marnier
* 1/2 cup sugar

Also..

What are your favourite snacks?