 |








 |
vegancooking
0olong | |
 |
 |
 |
 |
|
 |
 |
Most people don't believe that peanut butter goes with everything. Mostly this is because they haven't tried. Until today one of the things I hadn't tried peanut butter with yet was pasta-style tomato sauce, so I couldn't be completely sure that it would work. I am almost sure that it goes with absolutely everything as long as you do it right, but I try to stay open to being proven wrong. My aunt didn't believe this would work; she was wrong. Here's how I cooked it: - Olive oil
- Cumin
- Sage
- Basil and/or pesto (the pesto I used was very simple, just basil and oil and pine nuts and salt)
- Lemon
- Balsamic
- Soy
- Mushrooms
- Peppers
- Tomatoes
- Peanut butter
- Eddie reckons broccoli would be good too, and he's probably right - I don't end up buying it much, myself. Maybe tofu, maybe other random veg.
Fry the cumin, sautée the peppers, chuck in the sage, slice in the mushrooms, boil down the tomatoes. Stir in the peanut butter, it'll slowly melt and break down. Scatter in the lemon and/or balsamic vinegar, soy sauce is probably optional. Make it extra delicious with plenty of basil. Don't use too much olive oil, especially if you're using pesto. Peanuts are amazing things, packed with all sorts of goodness, but man are they oily. Serve with plenty of pasta, or some other starchy goodness of your choice. Tags: pasta Current Location: Edinburgh Current Mood: content Current Music: Ray Davies (and the Crouch End Festival Chorus) - Waterloo Sunset
|
 |
 |
 |
 |
|
 |
 |

 |
vegancooking
in_the_hat | |
 |
 |
 |
 |
|
 |
 |
For my flatwarming I decided to have a dessert and cocktail party (and I kinda wanna use this as an opportunity to prove that vegan CAN taste good!) The menu is as follows: Pumpkin pie Lemon Pie Chocolate cupcakes Vanilla cupcakes Chocolate mousse Apple and Berry Crumble Its in a couple of days, but I need help with the following things: - In my pre-vegan days my 'speciality' dessert was lemon meringue pie. I can veganise everything but meringues, but was wondering if anyone has any ideas for a topping (I realise nothing vegan can really do meringue) because the only idea I have so far is walnut crumble topping and I don't think that would work. - Does anyone have a chocolate mousse recipe? I tried blended tofu and melted dark chocolate but it didn't have the same lightness as its non-vegan counterpart. It did make me think I could somehow fashion it in to some sort of pie though although this defeats its purpose of being gluten free. I do have a couple of guests that are gluten free and am stuck at what to make them that would appease most of my omni friends. So please throw recipes (gluten-free please!), ideas and hints at me, it'll be totally appreciated! (oh and if you want any of the recipes) Tags: -allergies-gluten/wheat, desserts-mousse, foods that non-vegans would like
|
 |
 |
 |
 |
|
 |
 |



 |
vegancooking
opalnipotent | |
 |
 |
 |
 |
|
 |
 |
Two things I suck at as a cook are baked pastries, and sauces (or soups that need to be blended).
Does anyone have some suggestions/recipes that are not terribly difficult to follow for vegan shortbread? My 11 year old desperately wants strawberry shortcake, or some facsimile thereof, for her birthday this weekend. I've tried a few times over the years to make this, but the shortbread has always been a huge disappointment. At best it's been too dense and heavy, at worst it's been.. indescribably horrible. If possible, something that does not include too-specialized ingredients would be great as well.
My favourite soup in the whole world used to be a nice Irish potato soup, before I went vegan. I have also never found a way to make a creamy based soup that didn't separate, taste like plastic (I really dislike vegan 'cheese' products, and think they taste like petroleum products), or congeal when it cools. If anyone has any cooking methods, ingredient suggestions, or magic tricks, I would be so grateful.
|
 |
 |
 |
 |
|
 |
 |

 |
vegancooking
blue_squiggle | |
 |
 |
 |
 |
|
 |
 |
 This was supposed to be a muffin recipe, but I didn't have any proper muffin pans!! They're still SOOOO delicious though, and so easy to make, so I thought I would share! Ingredients- 3 ripe bananas (the riper the better!) - 1/4 Cup Oil or melted Vegan margerine - 2 cups flour - 1 cup Sugar - 1 tsp. Salt - 1 tsp. baking soda - 1 tsp. Vanilla Extract - 1 cup (walnuts, coconut, currants, oatmeal - whatever takes your fancy!) Directions+ Mash bananas... add oil/margerine and sugar... mix well! + Sift flour, salt, and baking soda together and add banana mixture. Mix until flour is blended.. (do not beat) + Pour into muffin pans or a bread pan and bake at 360F until a toothpick comes out clean.
|
 |
 |
 |
 |
|
 |
 |



 |
vegancooking
elektra_168 | |
 |
 |
 |
 |
|
 |
 |
Hello! I have a question about blenders - I checked the tags, but could not find anything about smaller, 'single-serve' blenders. I used to make a smoothie every morning, but the cleanup of my Kitchen-Aid blender, plus putting it all back together each time, has really deterred me. I've been skipping breakfast lately, and would really like to get back into soymilk, fruit, and protein powder smoothies. I've been looking into smaller 'personal-size' blenders that promise easy cleanup, and it looks like there are two main contenders out there: Back to Basics: http://www.amazon.com/Basics-Blender-Express-White-%2528BPE3WHITE%2529/dp/B000G65MSI/ref=sr_1_2Hamilton Beach: http://www.amazon.com/Hamilton-Beach-51101-Single-Serve-Blender/dp/B00065L6CU/ref=pd_sbs_hg_3Has anyone used these products, and do you have a recommendation? The two big factors for me are ice crushing, and ease of cleanup. The fewer parts / pieces to disassemble and clean, the better! Finally, if you have a favorite breakfast smoothie recipe to share, I would love to hear it. Thanks! Tags: -appliances-blenders, beverages-smoothies
|
 |
 |
 |
 |
|
 |
 |


 |
vegancooking
erica057 | |
 |
 |
 |
 |
|
 |
 |
I made this a few nights ago and intended to take a picture, but it got eaten too quickly :( Anyway, it was absolutely delicious and really easy. -1 large eggplant, sliced lengthwise into 1/4" slices (I used a mandoline -- if you don't have one you might want to buy two eggplants in case you mess up some of the slices ;) ) -Tomato sauce of choice, I used Muir Glen cabernet marinara -1 recipe PPK tofu-basil ricotta-Optional: soy "parmesan" (I skipped this and it was still great) If you have time, salt/drain/press/rinse the eggplant slices. If not it'll probably still be fine :) Grill or broil the eggplant slices with a little bit of cooking spray or olive oil on both sides until browned. I broiled them on high for 10 minutes on one side, 5-10 minutes on the other. Stack up the slices on a plate and cover tightly with aluminum foil. This will cause them to steam so that they're easier to roll up. At this point I made the tofu "ricotta". Roll up each eggplant slice with about 2oz of the ricotta mix, then place it seam side down in a small casserole dish. Cover the whole thing with tomato sauce, sprinkle with parmesan if using, and bake at 350 for 20-25 minutes. This serves 2-3 people; my husband ate it with whole wheat pasta with olive oil and garlic, I ate it with a spinach salad. ( Text of vegan ricotta under the cut )
|
 |
 |
 |
 |
|
 |
 |




 |
vegancooking
misledyouth00 | |
 |
 |
 |
 |
|
 |
 |
There's probably something similar floating around here but my friend's mother made this for me on the 4th. It was my first time having guacamole salad and it was delicious! Ingredients: nocoupons- 1 pint grape tomatoes, halved
- 1 yellow bell pepper, seeded and 1/2-inch diced
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup small diced red onion
- 2 tablespoons minced jalapeno peppers, seeded (2 peppers)
- 1/2 teaspoon freshly grated lime zest
- 1/4 cup freshly squeezed lime juice (2 limes)
- 1/4 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground cayenne pepper
- 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Directions: Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.
From http://www.foodnetwork.com/recipes/ina-garten/guacamole-salad-recipe/index.html Theres a picture there!
She made it without the cayenne and it still was tasty.
|
 |
 |
 |
 |
|
 |
 |

 |
vegancooking
hopeyourehappy | |
 |
 |
 |
 |
|
 |
 |
Hi everyone!! I found this recipe for peach pie and I'd really love to try it but Im not sure what the vegan equivalent of creme fraiche is since Ive never tried it before. Ive found a few substitutions online but I don't know how they'd hold up in terms of this recipe. I have tofutti better than cream cheese and some blueberry soy delicious coconut yogurt, if either of those would be useful... anyways here's the recipe for the pie, from http://delicioushouse.blogspot.com/2009/07/peach-pie-perfection-fresh-peach-pie.htmlFor the Filling 2 lbs (5-6 medium) yellow peaches, ripe (but not over-ripe) and in season 2 tablespoons sugar pinch of salt 5 tablspoons créme fraiche (or sour cream in a pinch) For the Streusal 1/4 cup powdered sugar 3 tablespoons quinoa flour (or all-purpose flour) 1/4 teaspoon baking powder pinch of salt 1/4 cup cold butter, cut into pieces 1. Prepare your crust. Set aside. Preheat oven to 375 degrees. 2, Makes the streusal. Mix together powdered sugar, quinoa flour, baking powder, and salt. Using a fork, a pastry cutter, or your fingers, work cold butter into flour until pea sized chunks form. Store in fridge until ready for use. 3. Prepare peaches: pit and slice peaches. Toss in a medium bowl with sugar and salt. 4. Assemble the pie Spread 2 tablespoons créme fraiche on the bottom of the crust. Sprinkle with 1/3 of the streusal. Top with peaches (you can arrange them neatly or toss them in higledy piggledy. They'll taste good either way. Really. I promise.) Top with the other 3 tablespoons of créme fraiche... and sprinkle with the remaining streusal. 5. Cook the pie in preheated oven for about 50 minutes, until the streusal is golden brown and the creme fraiche is bubbly. Let cool before serving, if you can wait. Here is a possible sub I found: 1 cup Tofutti Cream Cheese (or other Vegan Cream Cheese) 2½ tbs almond, rice or soymilk 1 tsp of lemon or lime juice OR in a blender 3/4 cup vanilla (or unsweetened) soy milk 1 tablespoon lemon juice blend for a minute and a half on high mix well 1 cup of sunflower oil (or 1/4 almond and 3/4 sunflower oil) with 1/2 teaspoon vanilla extract and a tablespoon maple syrup...add this mixture very slowly, in one thin stream, while still blending on high, and keep blending until it gets really thick. (it should get thick as you get to the end of the oil) Tags: substitutes-dairy-cream/condensed milk
|
 |
 |
 |
 |
|
 |
 |

|
 |
|
 |