June 4th, 2010

Data intriguing
  • bizwac

South American cuisine

I'm going to a party that asks guests to bring a South American dish. My partner and I will be the only vegans there so I definitely need to bring something.

I'm not quite sure what kinds of dishes are South American, and when I have looked, they seem very meaty. I was thinking of something with quinoa because it's tasty and probably no-one at the party will have heard of it, so they will be intrigued. I'd prefer something that can be whacked in one bowl and taken, as I will be travelling a fair way (so nothing make-it-yourself that needs lots of separate things in separate containers)

I'm in Australia, so it isn't very easy to get South American stuff like adobo or chipotle peppers etc, so simpler ingredients would be good. It is also winter here, so warmish meals would be nice.

Any help is appreciated

For those interested, I ended up making a Bolivian Quinoa Salad found here
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And I also made gluten free mini mexican chilli chocolate cupcakes (gluten free mainly so I could use quinoa flour :P, and I figured chilli chocolate was kinda in theme).

They were both a hit!
  • cedara

Canola oil

Would anyone happen to know if I have to keep an open bottle of canola oil (cold pressed) in the fridge or not? I know you have to do it with walnut oil since it goes bad too fast, but is it the same with canola oil?
I <3 TLV


Has anyone successfully made any of the non-gluten-free recipes in Vegan Cupcakes Take Over the World using gluten-free flour? There are two gluten-free recipes in the book - will the flour mixes from them work with all of the recipes? Can an all purpose gluten-free flour mix work with them? If you have made these cuppies gf, what kind of flour did you use? How else, if at all, did the recipe need to be adjusted? The book basically just says to experiment, but I need more guidance! Thanks. (Meant to edit this entry and clicked delete instead of save, if you were wondering why it briefly disappeared...)