| Sunday, December 20th, 2009 |
veganfoodpics
[ psykoinsane ]
|
9:56p |
|
veganfoodpics
[ empire4ashes ]
|
6:33p |
|
| Saturday, December 19th, 2009 |
vegancooking
[ vampire_sun ]
|
9:35p |
Butterscotch Fudge
There was a recipe posted here this week for butterscotch fudge and now I can't find it. Am I really dense or is it no longer posted? I was excited to try it for Christmas and ended up ordering the butterscotch chips for it. Can anybody help or am I s.o.l.? |
| Sunday, December 20th, 2009 |
vegancooking
[ harvestl ]
|
4:56p |
cooking in paris
This coming Saturday I am going to fly to Paris to visit with my dad for a week and a half (he's over there for work for a few months). He's pretty much a vegetarian, so he won't mind eating vegan for dinner, but I am going to be making it. His wife will also be there, and I am assuming that there will be plenty of underhanded snipes about my choice of diet. So, I need some recipes or cookbooks that will be easy to make in Paristhat will just knock their socks off. So basically just whole foods that I will be able to easily find in a city that doesn't care too much for vegans. He has a stove and an oven and a fridge, but he doesn't want leftovers. Any help? |
vegancooking
[ kaptnjack ]
|
6:36p |
flax seed oil
I've started taking flax seed oil daily, 1 tablespoon as the bottle suggest. I take it straight, and it tastes awful. Is there anything i can do with/to it to make it taste better? |
vegancooking
[ skifferdrifter ]
|
10:24p |
"Millennium Falcon" Indian-spiced lentils
So, the story: Yesterday I worked a hideous, supposed to be 8-hour shift that expanded into an 11-hour behemoth. Today, between work and volunteer commitments, my day went from 6AM to 9PM. By the time I got home, I was a wreck, especially since I hadn't cooked at all in the last two days and was living pretty much off nuts and whatever fresh fruit I had in the pantry. Which, while tasty, probably did not supply everything I needed over the last two days. I got home with a strong need for sleep, no patience, a gnawing hunger, and a nearly empty fridge except for a mess of tomatoes on their last day and some random canned items. BUT! Using my best scrounging abilities, I made lentils. They were ugly as sin, but, man, did they ever hit the spot. I ate three bowlfuls. hence the moniker: just like the "Millennium Falcon" they may not look like much, but they've got it where it counts. Recipe: 1 can lentils (or 1 and 1/2 cup lentils) onion, chopped cooking oil 1 package frozen spinach (or a biiig heap of fresh) about 4-5 tomatoes, blanched and roughly chopped 1/2 teaspoon turmeric 1 heaping teaspoon garam marsala 1/2 teaspoon cumin 1 tablespoon coriander leaves salt and pepper to taste* Method: If using fresh lentils, cook until *almost* done. If using fresh spinach, wash, stem, and roughly tear into medium sized pieces. Heat oil over medium-high heat in a large wok or frying pan. When hot, add onion and turmeric. Cook until onion is translucent. Add lentils and rest of the spices, except salt and pepper. Cook for about five minutes, stirring frequently. Add spinach and, if needed, a little bit of water. Stir, then cover and cook ~10 minutes. While it is cooking, blanch the tomatoes in boiling water by dipping them in for about 30 seconds and then removing them. Roughly chop toms, retaining as much juice as possible. Add tomatoes, juice, salt and pepper to lentil mix, stirring until warm and consistent. Serve piping hot. Would probably go extremely well with brown rice, but I didn't have the patience to make it. *Note: all measurements are best guesses, and your results may vary. |
vegancooking
[ ninefourteen ]
|
10:09a |
Favourite Vegan Hors D'Oeuvres?
I am going to a potluck for new year's eve this year, and volunteered to contribute finger foods. I'd like something fairly low maintenance. Having to warm it up in the oven is alright, but I'd like to be able to do all the prep work beforehand. I'd also prefer not to do any kind of dips because there are some other people contributing those kinds of things. Any suggestions...even better, any favourite recipes/links to recipes? Thanks! |
| Saturday, December 19th, 2009 |
vegancooking
[ relax ]
|
10:12p |
black garlic
Has anyone ever had it? I bought some today because it's suppose to have a balsamic like taste (YUM) but I don't exactly know how to use it. I don't really want to waste it since it was sort of expensive.. So if you've ever had it, what have you done with it? |
vegancooking
[ dagda_ollathir ]
|
9:08p |
vegan pizza rolls!
I decided to see if I could make vegan pizza rolls tonight, and it worked! Here's the recipe: ( recipe ) |
vegancooking
[ on_a_motorbike ]
|
3:18p |
Japanese curry recipe?
I make curry all the time, but I have only made it using the packaged powder or flavor cubes. I'd really love to be able to make it from scratch! I have been unable to find any recipes and a lot of times if you search for curry recipes "from scratch" they still include using the flavor cubes :( So.. does anyone have a recipe for making Japanese curry? |
vegancooking
[ osweetcarolina ]
|
12:28a |
Reheating polenta
I'm thinking about making polenta for X-mas dinner. It's something I make all the time but I want to jazz it up a bit for the relatives. I'm thinking about roasting some veggies (broccoli, brussel sprouts, and carrots) and serving them with the polenta and some arrabiata sauce, but am open to other ideas. My question is: I usually fry my polenta and eat it immediately, but I'll need to take this to my grandmother's house later in the day. Will it taste just as yummy reheated in an oven? I use the Trader Joe's kind so if anyone has tried this let me know. |
| Friday, December 18th, 2009 |
veganfoodpics
[ relax ]
|
6:08p |
|
vegancooking
[ toodlepipsky ]
|
7:18p |
Kuchari
An Iraqi version of mujadra (a lentil and rice stew) which tastes yum yum yum. This redipe is for 6 courses. ( under the cut ) Current Mood: chipperCurrent Music: Jefferson Airplane - Somebody to Love |
| Thursday, December 17th, 2009 |
vegancooking
[ jay_kateel ]
|
7:13p |
Vegetable juice + pineapple = ?
Hi everyone! My Secret Santa this year has been awesome — someone told him or her I was vegan so they've been getting me all this lovely vegan stuff. Today I got a quart of vegetable juice. I'm not a big fan of vegetable juice, so I was wondering if anyone had some neat cooking ideas for it. Also, my SS got me a pineapple. I ate a quarter of it. Any ideas for that? Current Mood: cheerful |
vegancooking
[ relax ]
|
7:30p |
soy yogurt recipes
I have a huge tub of soy yogurt that expires on the.. 26th I think. Anyone have any recipes that use it? Preferably more than 1/2 cup. |
vegancooking
[ chickbrarian ]
|
10:55a |
|
vegancooking
[ syaldia ]
|
10:10a |
Brownies
One of my favorite brownie recipes had been the one-bowl brownies on the back of the Baker's unsweetened chocolate box. More sugar than flour, and most of the substance was held together by egg. I replaced the egg and some of the butter with pumpkin, and they turned out amazingly tasty. My version: 4 squares BAKER'S Unsweetened Chocolate (I think I used a mixture of semi-sweet and unsweetened, since I had both and the little squares got mixed up in my supplies) 1/2 cup earth balance 2 cups sugar (I used 1 c. white and 1c. demara, because that's what I had) 1 cup pumpkin 1 tsp. vanilla 1 cup flour 1 cup coarsely chopped pecans (I used a little more than 1 c. combo of pecans and dark chocolate chunks, plus a bit more pecans to go on top so as to mark them as containing nuts) PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil. MICROWAVE chocolate and earth balance in large microwaveable bowl on HIGH 2 min. or until margarine is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in pumpkin and vanilla. Add flour and pecans; mix well. Spread into prepared pan. BAKE 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature. They came out really soft and fudgy. |
veganfoodpics
[ so_hold_on ]
|
2:24a |
|
vegancooking
[ pincerna ]
|
1:48p |
using margarine in brownies
This morning I tried to make brownies, which didn't turn out so great. The recipe is fairly simple (cocoa, flour, eggs, vanilla, butter) and I just replaced the omni ingredients with vegan ones. I used egg replacer instead of eggs and Nuttelex (a margarine) instead of butter. It mixed up fine and the mixture tasted fine, but when I took it out of the oven it was bubbling and the oil from the margarine had separated out (there was a layer over the top of the rest of the mixture). I cooked it for longer but couldn't get it to cook properly (it stayed as a squishy chocolaty mess) or the oil to combine with the rest of the mixture. What did I do wrong? I can't figure out why this would happen. |
| Tuesday, December 15th, 2009 |
vegancooking
[ juana_guysh ]
|
6:53p |
Cranberry Cake
This is a huge hit every year at my very omni office Christmas party! They all say it tastes like the cranberry muffins from Perkins, so I imagine it would make good muffins also. I modified the recipe from an old Betty Crocker cookbook. ( Read more... ) |
vegancooking
[ freakshownia ]
|
6:32p |
Gluten-free cookies
I'm attending a potluck this weekend with a girl who is allergic to gluten, so I'd like to make gluten-free cookies. I made them once a couple years ago and they didn't turn out well, but I don't remember what recipe I used. Can you recommend your favorite gluten-free cookie recipes? Chocolate chip are my favorite, but any would be good! Any other good gluten-free recipe suggestions that I could make for the potluck? Thanks! |
| Monday, December 14th, 2009 |
vegancooking
[ _amyface ]
|
1:14p |
white chocolate chips in Toronto
Does anyone know where I might be able to buy white chocolate chips in Toronto? And I already tried Whole Foods. I'm so excited to try those Rocky Road cookies from VCIYCJ but I'm missing that one fun ingredient! |
vegancooking
[ episode ]
|
3:43p |
"Hiding" vegetables in food?
I'm not the world's biggest vegetable fan, generally choosing to avoid them as much as possible in favour of unhealthy pre-packaged vegan food. However, I'm trying to improve my diet, and doing so means increasing the amount and variety of vegetables I eat (something tells me that eating carrot, potato, and corn isn't going to give me the nutrients I need ;D). To cut a long story short, do any of you lovely people have any suggestions about how to "hide"/disguise the taste of vegetables in food? My mother used to do this when I was much younger, but there was always meat/dairy/eggs involved. Recipes would also be extremely appreciated. (Apologies if this is tagged incorrectly). ETA: Upon reflection, it's probably more that I'm not educated on how to properly prepare vegetables, so any suggestions regarding how you like to prepare your favourite vegetables would also be really appreciated. |
vegancooking
[ in_the_hat ]
|
4:01p |
trifle help
This will be my first xmas home since I've turned vegan. I've had vegetarian family christmas' before, but not vegan, and not with the extended family. So I really need meals to impress. There are a few problems though: - No specialist ingredients so no tofu, soy cream cheese, soy yoghurt etc. There maybe vital wheat gluten if I'm lucky, but I'm not holding out alot of hope. My mother lives in a rural area so these things are pretty much impossible to find. I was thinking of making a trifle, so for the custard can you omit the eggs and replace the milk with a non-dairy version? Any help would be appreciated XD |
| Sunday, December 13th, 2009 |
veganfoodpics
[ empire4ashes ]
|
6:51p |
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