aerliss
Achatina immaculata
Posts: 281
|
Post by aerliss on Oct 24, 2009 20:48:09 GMT
So, the euglandia thread has led me to discover that many of you guys are veggies and vegans... and then someone mentioned cookies without dairy. Omnomnom. I tell most people I'm a vegan when eating out, as it's just easier than explaining my exact ethics pertaining to the food I eat. Suffice it to say; non-veggies consider me a vegan and veggies consider me a non-veggie. Always an outsider  But yes, some of you are veggies and vegans and, I find, V's tend to be good cooks. Some of you also respect animals as food, and again I find people with this attitude are also good cooks. So... recipes! Got a good V recipe? Share it. Adapted a well known meaty recipe for Vs (especially an escargot one)? Share it. Just have a favourite or unusual recipe? Share, damn you! And for converting cups to ounces, grams to cups etc...; www.thatsmyhome.com/recipes/converter.htm (left handsidebar) |
|
coyote
Archachatina papyracea
Cochleas ego amo
Posts: 2,955
|
Post by coyote on Oct 25, 2009 4:53:29 GMT
This is Mr Coyote's absolute, all-time favorite baked goodie!  I prefer the flavor of roasted carob to chocolate (raw carob is too "fruity" for my tastes.) Carob browniesSift together: 1 1/4 cups flour 1/2 cup roasted carob powder (I suppose cocoa powder could be used instead) 1/4 cup Rapadura sugar, or any unbleached, unrefined sugar 1/4 teaspoon salt 1 Tablespoon flax seeds, ground Mix together: 2 teaspoons vanilla extract 1/4 cup oil (I use walnut oil) 1/4 cup water or soy / rice / oat / almond / hempseed milk Combine dry mixture and wet mixture together and put into an 8" X 4" loaf pan. Bake at 300ºF for 35 minutes, or until a toothpick comes out clean. Cool on wire rack. Variations: Instead of vanilla, use 1 teaspoon peppermint extract (my personal favorite) or 1 teaspoon orange extract (Mr Coyote's favorite). You could also double the recipe and use an 8" square baking pan. (Sorry, I don't know how to convert the volume measurements to weight, or the Fahrenheit temperature to Celsius.  ) |
|
aerliss
Achatina immaculata
Posts: 281
|
Post by aerliss on Oct 26, 2009 21:45:49 GMT
I so fail at baking. I can do a few very specific things (been making sponge cake without a book since I was 7), but mostly I just plain fail... especially at pastry. I'm just not very good at follow specific recipes... or writing them down when I work out great combinations. So er... I have no weights in my recipes.
Devilled Cabbage
Know someone who hates veg? Trust me, they'll love this. I make it at Christmas as the vast majority of my friends hate veg... but they'll shovel this stuff down.
Cabbage (works best with savoy, but any cabbage will do... also works with broccoli), finely sliced
Lemon Juice
Chilli (I use Organic Birdseye Chilli flakes, but however you like it, really... though I find dried works better than fresh/minced)
You'll want to use either a wok or a thick based frying pan/skillet. Don't use any oil, the lemon juice should suffice to keep everything from burning... and it shouldn't be in the pan that long. If you're making a big dinner, this will be the last thing you cook before you sit down as it can go cold very quickly and takes mere moments.
Heat up the pan.
Slice up your cabbage.
When the pan is as hot as it's going to get; throw in the cabbage, lemon juice (sorry, no idea how much... I play it by ear. Enough to coat all the cabbage) and chilli (to taste, as it all depends on what chilli you're using. I only use a small sprinkle of Birdseye flakes... they be HOT)
Toss till the cabbage is hot, letting it get only a little browned at the edges.
Serve and nom XD
|
|
coyote
Archachatina papyracea
Cochleas ego amo
Posts: 2,955
|
Post by coyote on Oct 26, 2009 23:54:49 GMT
Speaking of broccoli, Mr Coyote and I use a lemon-mustard sauce on it (the sauce goes well on kasha too!). It may seem like the flavors would not be good together, but somehow, in these proportions, they work great!
3 tablespoons almond butter (we use roasted, salted almond butter; you could also use peanut butter or your favorite nut butter)
2 teaspoons prepared mustard
1 cup water
Mix everything together; add salt to taste (you may or may not need any). This will seem very watery at first, so let it stand about 45 minutes before using, to thicken up a little.
It's great on any veg or steamed grain. It's good on pasta too! I'll bet it would be good on toast as well. It could even be a base for a salad dressing. The possibilities are almost endless!
|
|
coyote
Archachatina papyracea
Cochleas ego amo
Posts: 2,955
|
Post by coyote on Oct 27, 2009 22:04:33 GMT
Here's a recipe Mr Coyote and I really like. We like to have it with rice or pasta. Awesome Swiss Chard16 oz. (2 bunches) Swiss chard 2 Tablespoons olive oil 1 red onion, sliced 3 cloves garlic, coarsely chopped 1/4 Cup golden raisins 1/2 teaspoon salt 2 Tablespoon pine nuts Tear chard leaves from the stems. If desired, slice stems too. Heat olive oil in a large skillet and add onion and chard stems (if using). Over medium-high heat, stir until softened and slightly browned. Add chard leaves and the rest of the ingredients, stirring. Turn leaves until evenly wilted and deep green. Serves 6. |
|
I prefer the flavor of roasted carob to chocolate (raw carob is too "fruity" for my tastes.)
)