July 12th, 2011

Sabrina Flowers

Cookie dough you can pipe?

Hey everyone,

So, perhaps like many of you, I'm attending the Midnight Showing of Harry Potter on Thursday, and we're having a pre-party. A friend is already making a vegan curry (bless her!), and I want to make cookies. Specifically, I would like a dough that can either be piped onto a sheet, or rolled, so that I can make the design for the Deathly Hallows. So, not only does it need to be shaped in its raw state, but the shape should be held during baking. I've made quite a few vegan cookies that could potentially work, but the problem I tend to have is that they spread quite a lot when they bake.

My backup option is to just make some regular cookies and pipe dark chocolate DH designs onto the cookies, which may be less time for me to make, but, you know, I have a vision.

Any advice would be appreciated! Thank you!

Grilled Pattypan Squash


I am a new owner of a grill, and a not so new owner of way too many of this damn pattypan squash that I don't even like but grew because they look like ufos. *sigh*

I have never really used a grill for anything other than veggie burgers or dogs, or just grilling vegetables plain. I do not want to grill this squash plain, because I don't like it. I don't know what to do with it though, having little bbq experience. I could marinate? Rub? Use BBQ sauce? Do something fancy and magical? I don't know and I don't care, but ideas would be greatly appreciated!

If it matters, the variety of patty pan I have are Bennings Green Tint

Also, I note that this website says that the ideal size is 2-3 inches in diameter. I have been picking mine at closer to 4, 4.5 inches, because that is what my CSA always did. Might I find these squash less objectionable if I harvest them smaller?


In Search of a Better Binder

As my vegan cooking skills continue to evolve and grow I am experimenting more with creating my own vegan entrees. The other day I was trying my hand at a veggie burger from lefterovers. I mashed some beans, added some cooked kasha, some marinated tofu, liquid aminos, olive oil, spices and a spoonful or so of wheat gluten. It was tasty but they wouldn't hold together. I baked them but they disintegrated when I put them on a bun.

I thought the wheat gluten would be a sufficient binder. Obviously I was wrong. What else could I have used to get them to hold together better?