November 4th, 2010

chef

Main dish recipes with almond meal

Hello, all!

I buy bags of almond meal from Trader Joes to make the apricot almond cupcakes in VCTOTW sometimes. They are seriously the best cupcakes ever, and are always a hit at potlucks and things. BUT. A few weeks ago I swear I checked my fridge before I bought more, but I must have not checked well enough because I just found a mostly-full bag in the back in addition to the newer back I bought.

As much as I would love to have CUPCAKES ALL THE TIME I don't have time for making deserts every few days. Does anyone have any suggestions of some main dishes that I could make with almond meal? I dunno, some kind of sauce, or maybe nut loaf, or... well, what do you think?!

Thanks!
Suit up!

Beaten eggs?

My roommate is obsessed with pumpkin. And my mom has this recipe that I grew up with for Pumpkin rolls and my roommate has been begging me to make them so she can try them.

Her birthday is tomorrow so I want to make them for her. I asked if she wanted the normal recipe, or if she wanted me to veganize it. She told me to veganize it so I could also eat some.

Two questions:

1.) The recipe calls for 3 eggs beaten for 2 minutes. Is this something I can accomplish with normal egg replacer? (i.e. Ener-G egg replacer) or is there a better alternative?

2.) It includes cream cheese in the middle. I'm fine with using either the Tofutti or Follow Your Heart cream cheese, but I'm nervous about the soy-taste so I was going to add a little lemon juice to offset it. Is there a lemon juice to cream cheese ratio I should stick to?

Thanks!
spices, ginger, baking, cooking
  • rosefox

Offsetting the sweetness of Daiya

I was so excited when I found mozzarella-style Daiya in my local supermarket! I went right home and tossed it into some pasta with tomato sauce. The texture is terrific--it really does melt and get all gooey!--but to my disappointment, it tastes really sweet, which I guess is no surprise since it's made with tapioca. This is extra unfortunate because when real mozzarella starts to smell or taste sweet, that means it's gone bad. So when I taste sweet mozzarella-ish stuff, I get a little queasy, and it's hard to convince myself that no, it really is okay.

I was hoping to use Daiya in some of my favorite Italian recipes from back when I ate dairy, but now I'm worried that they'll taste funny. When using it in not-originally-vegan recipes, how do you balance out the sweetness? Or do you override it with other, stronger flavors and just enjoy the texture?