January 12th, 2010

Potato & Leek Soup

Here is a simple recipe for potato & leek soup, with an optional spicy kick (recommended!)


Makes: 4-6 servings
Total time: about an hour

- 2 leeks
- 4 smallish potatoes (I use red)
- olive oil
- water (or stock, I suppose)
- salt
- freshly ground black pepper
- cayenne

____________________________________

-Wash and chop leeks, peel and chop potatoes
-Add these veggies, and a tablespoon or two of olive oil, to a stock pot
-Gently saute on med-low for about 15-20 minutes with the lid on, stirring often.
-Add 3 cups of water (or stock)
-Add salt and pepper (to taste. I added a lot)
-Simmer (covered) until potatoes are soft. Feel free to add more spices.
-Cool, tranfer to blender, and blend until smooth.
-Add water if too thick, add spices to taste.


It's a nice, mellow flavour with just a bit of a spicy aftertaste. I don't tend to like strong salty flavours, but salt really helps in this soup. Be generous. I added only a couple dashes of cayenne, and more black pepper after blending to maintain the peppercorniness.

What Do Vegans Eat?: "Egg McMuffin"

I decided to take photos of the meals that my husband and I typically eat during the week and post them on my personal journal, to answer the question I hear so often--"What can you eat?" I've been watching vegancooking for years and I hope that the members will take an interest, or at least enjoy the food-porn. While the meals I feature may not be particularly complex, I think there is value in discussing the "normal" and everyday vegan diet. I will admit to you that Paul and I rely too heavily on processed foods, so our everyday diet is not perfect, but we try.

+3Collapse )


Mmm...

White chocolate brulee

I'm afraid I have no recipe for this, just a list of ingredients for you to experiment with, as I improvised what I made and it just happened to work out perfectly. I used soy cream, vanilla essence, dairy free white chocolate buttons, a teaspoon of tapioca flour, sugar, and boiled it down, before pouring into ramekins and refrigerating overnight. I also made a rose variety using rose syrup. I topped with caster sugar and blow torched the tops to create that hard toffee.

buttermilk, soygurt, sour cream

I was making banana bread last night, and it calls for soy buttermilk, which I made by adding cider vinegar to soy milk. I left it for longer than I usually do (I forgot to turn on the oven) and when I went back to it, I found it really thick like sour cream or yogurt.

Dumped it into my recipe without really thinking about, baked my yummy banana bread.

But a thought occurred to me afterward. I ignore a number of recipes because they call for sour cream or yogurt (vegan versions). I don't like the idea of buying a container of either just to use a half cup for a recipe. Nor do I like the taste of vegan yogurt (so bean-y).

Has anyone just forgone using these items in favour of vegan buttermilk of varying thickness? This instead of sour cream for a topping, or in a stroganoff? This instead of yogurt for baking?

Muesli?!?

Hi there,

I'm looking to start making my own muesli however I've never really tried it before. I was wondering if anyone would be able to give me any tips/recipes? Ideally none of it would be cooked/roasted, I don't know if this is possible to do? And I'd like to include a lot of fruit; raisins, apricot and goji berries. Plus banana but that gets added just as I eat it.

So any help would be much appreciated. Thanks

Cupcake recipe comparison

I'm going to be making cupcakes for my boyfriend's birthday tomorrow, and unfortunately I don't have time to experiment with different recipes to see which is best. I'm no baking wiz, so I'm hoping that someone here is.

I have been looking at 2 different recipes for White Russian Cupcakes, and I was hoping someone might be able to tell me how they will differ (texture, flavour, etc) so I can hopefully figure out which one matches my... desires? You know what I mean.

Recipes behind cutCollapse )