October 21st, 2009

Egg substitute for pastry

I am making little pies for a halloween party this saturday.  it's a martha stewart recipe, so it definitely needs to be veganised.  it's a basic pastry crust, but i need some suggestions for a filling.  you cut them into little circles with just a biscuit cutter, and then cut out a little leaf on the top so that they're all cute.

they will be served alongside some spaghetti with the tempeh crumbles from VWAV, some roasted potatoes and lots and lots of desserts.  What would you suggest for a filling?  Some vegetables perhaps?  I am at a loss.  Martha also suggests brushing them with egg to help them seal and to give them shine.  A couple of my dessert recipes (witches fingers) also call for that.  Is it easier to just forget that step, or is there a simple substitute?

Monster Cookies - wheat free

This is an adaptation of a recipe from my dear friend Alecia's mom.

2 eggs worth egg replacer of choice (i used 1 ripe banana)
1 1/3 cup unprocessed organic cane juice (could use any sugar/brown sugar of choice)
1 tsp vanilla
2 tsp maple syrup
1 1/2 tsp baking soda
3/4 c. earth balance
1/2 pound peanut butter
1 c. chocolate chips or bite candy of choice
3 c. quick cooking oats

Mix in order. Bake at 350*F for 12-15 minutes.

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We made this and used a small disher to make consistant cookies - we ended up with 40 - 3" cookies. We baked 18 of them and then froze the remaining cookie balls, transferred them to storage container, and have them to bake when we need a cookie or two for comfort.

Yummy!

DIY tomato sauce question

I suspect I'm an idiot for not knowing what to do here, so I hope you all have some suggestions.

Whenever I make tomato sauce myself (the kind that doesn't involve opening a jar), it seems really... watery. Watery and it separates easy (a tomato sauce layer and a water layer). I've tried cooking it for long periods of time (on the stove top and in crock pots with the lid cracked) to evaporate off the water, and it never really seems to work quite right.

And the flavor is always a bit off-- it seems to taste like pureed tomatoes, occasionally with Italian spices. I've tried adding veggies, and then it's just like tomato soup with veggies.

In the end, whatever I make is always a great base for chili, but it's a terrible tomato sauce. I've tried the pizza sauce recipe from Vegan With A Vengeance, and about a half dozen recipes online, with similar results.

I (shamefully) admit it: what I'm really looking for is something that resembles jars of Prego or Ragu pasta sauce.

Do you have any advice? I have several jars of tomatoes my MIL canned and gave us, plus some fresh tomatoes that need to be cooked into something, and I'd really like to make some delicious sauce.

Acorn Squash for Acorn Sqaush Haters?

Hey, all! Thanks for all of your help on previous posts... sometimes I don't go back and comment on everyone's responses, but I read 'em all!

So. Acorn Squash. Neither my husband nor I are big winter squash people. (We also aren't fans of sweet potatoes, which seem somewhat similar). I think our big hang up is the combination of sweet and starchy. But I WANT to like winter squashes. I bought an acorn squash the other day because it called me with its seductive siren song of fall goodness. But I don't LIKE squash! What am I going to do with it?!!?

So, <lj user="vegancooking">, do you have any helpful tips on how to prepare squash in a way that won't make me sad?

Thanks. :-)