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vegancooking
toodlepipsky | |
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 Granola: 500gr untreated oatmeal 200gr sunflower seeds 200gr of sesame 200gr peeled, sliced almonds 200gr of various dry fruits of your choice 500gr of puffed wheat 1/2 cup of canola oil 1 cup of date/carob syrup stir-fry the oatmeal for 5-10 minutes with the silan and oil until the juices are bubbling and all the oatmeal is fully coated in the mix. Spread the oatmeal onto a flat oven pan and place in the oven for 10-20 minutes in full heat while stirring every couple of minutes or so. When the oatmeal starts to gain a brownish-golden color, remove from oven, add the rest of the ingredients and mix. Current Music: La Roux - I'm Not Your Toy
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vegancooking
mikesedge | |
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For a long time I was under the impression that polenta was somehow difficult to make... I finally tried it and was surprised by how easy it was and how good it came out! Now I make it all the time and it's a delicious base for meals. You can have it with vegetables or sauces, serve it with beans, as an appetizer, etc.
There are a few different variations on the recipe but this is the one I've found the easiest and best. Just thought I'd post this for anyone else who might have been intimidated. :-)
Easy Baked Polenta (Note-ingredients can be increased by 1.5 or doubled to increase yield)
Ingredients •One cup yellow or white finely ground cornmeal •3 cups water •1/4 cup oil or margarine (I usually use light olive oil) •OPTIONAL: a few tablespoons nutritional yeast or cheese substitute •Salt to taste •Paprika (optional, but recommended)
Directions 1.Combine cornmeal and 1 cup of cold water. 2.Bring remaining 2 cups of water and salt to a boil in a sauce pan over medium-high heat. 3.Add cornmeal mixture slowly, stirring well. 4.Reduce heat to medium and cook, stirring constantly until mixture is thick and begins to form large bubbles, about 3 to 5 minutes. Continue cooking another 1 to 2 minutes. (Word of advice: it's important to stir WELL in this step to prevent lumps--also, there is a chance it will spatter when it starts bubbling, so use a large enough pot and again keep stirring well throughout this step) 5.Remove from heat and stir in oil/margarine and NYF/cheese, blending well. 6.Pour into a baking dish and sprinkle with paprika. 7.Bake in a pre-heated 350 degree oven until top is brown and crusty, about 35 to 40 minutes.
Serves about 4.
At this point you will have a delicious soft polenta, firm on top, warm and fluffy in the middle. If you cool it overnight in the fridge it will firm up.
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vegancooking
amolibertas | |
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I want to make pumpkin soup to try it out at least once. I don't want to hit the grocery store for one last infernal ingredient. Not to mention I'm broke. I was wanting to try this recipe: http://allrecipes.com/Recipe/Thai-Pumpkin-Soup/Detail.aspxIngredients 1 tablespoon vegetable oil 1 tablespoon butter 1 clove garlic, chopped 4 shallots, chopped 2 small fresh red chili peppers, chopped 1 tablespoon chopped lemon grass 2 1/8 cups chicken stock (I will be using Better Than Bouilon No Chicken Base)4 cups peeled and diced pumpkin 1 1/2 cups unsweetened coconut milk 1 bunch fresh basil leaves But lack lemon grass. So I looked up some pumpkin soup recipes on vegancooking. All of the recipes I'm looking at have at least one ingredient I don't have! (don't you just hate that?) ( Read more... )Will someone with imagination and/or experience (I lack both) help me out? Or am I doomed to put it off till payday and have to buy a citrus fruit out of season? Current Mood: aggravated
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vegancooking
kaptnjack | |
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Someone in veganpeople requested my dumpling recipe, so here it is :) All of these ingredients except for the brocolli sprouts can be brought at Asian groceries. 2-3 tablespoons each of chopped: Brocolli sprouts green onions snowpea sprouts 1 teaspoon umami seasoning a few drops of sesame oil Fried garlic flakes to taste [you can buy these pre-fried to avoid the hassle of crushing/frying the garlic yourself] 1 package vegan shrimp [made of soy protein and tapioca starch, i think] 1 package dumpling skins Simply add everything except the skins to a bowl and let it sit for half an hour to absorb the flavour. Add 1 vegan shrimp and a pinch of the chopped veggies to each dumpling skin and fold to your liking, sealing with water. Boil, steam or fry. Be careful of the cooking time because cooking the vegan shrimps too long makes them tough. Delicious served on a bed of brown rice and baby salad leaves. Let me know if you like them! Tags: ethnic food-general asian/fusion, substitutes-meat-seafood
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vegancooking
amolibertas | |
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SO I found this recipe called Chinese Garlic Mushrooms. And it asks for marinated tofu, which is not available at any stores in town. And other than the marinade I made to make my tofu taste like bacon, I've never made another marinade before in my life. So I shall put forth the recipe and hopefully you guys can suggest something that would go well with and not against the other flavors. 8 lg open cup mushrooms 3 spring onions 1 garlic clove 2 TBSP light soy sauce 10 oz package of marinated tofu, diced (my problem) 7 oz can sweet corn, drained 2 tsp sesame oil salt and black pepper ( Read more... )Thanks so much in advance guys! Tags: tofu Current Location: home Current Mood: awake Current Music: Panic! at the disco
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