April 21st, 2010

Mexican Gumbo

1 jar mild/medium/spicy salsa
1 packet taco seasoning
1 can kidney beans, drained
1 can lentils (2 cans, if it's not thick enough)
1 can tomato paste
1 medium yellow onion, chopped
2-3 cloves garlic, minced (I love garlic, so you can put less if you don't love it like me!)
1 TBLS cinnamon (this is great for the blood sugars!)
2 TBLS chili powder
1/2 TBLS paprika

Throw it all in a crockpot on low for 6 hours.
Serve over whole grain brown rice, or in tortilla's with vegan sour cream.

Egg Subsitute question

What are some great ingredients to substitute where eggs would normally go that will act as a good binder?

I know of commercial product Egg Replacer though use it sparingly.
I've used Apple Sauce and Bananas in the past.

What else is there?

My sister was experimenting with a recipe she wanted to make vegan friendly and met disaster.

She want's to replace an egg in a recipe that uses only one egg to rise. When using commercial egg replacer it game out gritty and didn't rise at all. I suggested that perhaps she didn't use the right amount of egg replacer.

What do you folks think? I haven't tried the recipe she's attempting myself so it could have been a simple error on her part and may come out as a success next time.

She's trying to make a Vegan Chocolate Souffle

Thanks folks!
moon betty

Uses for Squash Puree

I bought a kabocha squash at the Asian market last week and have a ton of it. I pureed the leftovers and I've been putting into anything I can think of and still have some left.

I'm most proud of this concotion though.

Behold, squash, miso, tahini and tofu sandwich spread.

I don't know the exact measurements but I had experimented with a tahini-miso mixture and had a ton of that left over too. I crumbled some tofu in a bowl and added the ingredients for "eggless" egg sald - that is to say scallions, tumeric, mustard, salt and pepper. I folded that into the tahini-miso mixture and added about a 3/4 cup of squash.

It turned a startling shade of yellow, but it is absolutely delish on a whole grain roll with lettuce and tomato.

Tonight I am going to try substituting it for zucchini in a zucchini bread recipe.

I am open to any other suggestions anyone might have.
vintage - tofu

Raw chocolate mousse

I'm thinking about trying this recipe for a party this weekend:


* 4 Ripe Organic Avocados
* 1 Cup of Sweetener (Agave Nectar or Evaporated Cane Juice)
* 1 Tbls of Pure Vanilla Extract
* 1 Cup of Organic Fair Trade Cocoa Powder (or Carob)

Slice each avocado open and scoop out the insides. Place the inside in a food processor or blender. Next add the sweetener, vanilla, and cocoa powder. Blend or process the mixture until fully blended. The mixture should be smooth and the color of chocolate. You can instantly serve the mousse, however we recommend you let it cool in the fridge for at least an hour. Serve in cups with fresh fruit or mint. Some of our favorite fruits we like to add are strawberries, raspberries, bananas, and sometimes pineapple! Now put your fears behind and delve into this delectable, healthy, and cooling summer dessert!


I'm all for using strange combinations of ingredients, so when I read that it had avocados in it I was immediately drawn to it. The problem is the agave nectar, which I can't find around here. I googled my way to this info:

For each cup of brown sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 cup. Because the moisture content of brown sugar is higher than that of white sugar, liquids may not have to be reduced as much when substituting agave nectar.

I would however like to hear if anyone has done this sort of substitution successfully. I'm not a great baker, and have to feel for how things "should" look, so I'm wary of substitutions, normally, but avocados? Ten minutes prep? I so have to try this!

So, yes, any advice?