| Apple-hazelnut granola |
[Dec. 22nd, 2009|09:54 pm] |
This year my coworkers and friends are getting homemade granola. Here's the recipe I've come up with after significantly modifying Mark Bittman's. Because the dry ingredients are so bulky and not necessarily consistently shaped, I used my scale to measure them consistently. The cup measurements are just rough estimates based on memory for those who don't have kitchen scales.
( Apple-hazelnut granola ) |
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| better than cream cheese |
[Dec. 22nd, 2009|08:19 pm] |
Hey folks! It's dinner time, and I'm not sure what I want. But I have a container of Tofutti cream cheese (with chives) and I want to do something with it. I'm thinking like a base for a pasta sauce? I'm not sure. What are your favorite recipes that use cream cheez? |
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| Fruit Cake |
[Dec. 23rd, 2009|11:05 am] |
If anyone is after a quick fruit cake that's simple for xmas then this is it !
I made this on monday, doubled the recipe worked perfect.
Ingridents
2 tsp egg replacer
4 tbsp water
1/4 cup vegan margarine
1/2 sugar
170g mixed fruit
1 1/4 cup of water or orange juice
1 3/4 cup flour
1tsp baking powder
1/2 tsp bi-carb soda
1 tsp all spice
Method:
- Preheat over to 180 degess celcius
- Briefly whip the egg replacer in 4 tabs water until fluffy
- Place margarine, sugar, mixed fruit, whipped egg replacer & water/orange juice into a saucepan
- Bring to the boil and cool for 10 mins stirring occasionally
- Sift the flour, baking powder, bi-carb soda & all spice
- Mix in boiled mixture and transfer into a greased loaf tin or a greased 8inch diameter cake tin.
- Bake for 35-40mins
- Let cool in tin.
Note: as you can see I made mine in a round cake tin, and pressed 120g of blanched almonds on top before cooking :) |
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| Best seitan recipe? |
[Dec. 21st, 2009|03:11 pm] |
What's the best seitan recipe you've ever used? Or your favourite?
edit:
err. I dont mean how to make it.. I mean how to use it.. like what dishes do you use it in. |
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| 12/21/09 Homepage Spotlight |
[Dec. 21st, 2009|09:38 am] |
![[info]](http://l-stat.livejournal.com/img/community.gif) i_hope_that
For many of us, the holidays can be kind of rough. If you're searching for a network of understanding friends, this ultra-nurturing community encourages you to express your heartfelt wishes and offer other members encouragement and acceptance. Not for the terminally snarky or emotionally-challenged, this is a good-spirited place to lend comfort and support. |
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| 12/21/09 Homepage Spotlight |
[Dec. 21st, 2009|09:37 am] |
diygifts
Feeling crafty? If you've got a few last folks on your holiday gift list, this is a great place to seed your creativity and generosity. You'll also discover wonderful DIY tips to decorate your home and entertain guests. Offering a no-frills-no-skills attitude that welcomes the cash-challenged and arts-phobic, you're sure to get ideas and make friends in the process. |
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| 12/21/09 Homepage Spotlight |
[Dec. 21st, 2009|09:36 am] |
cooking_club
A fun and friendly community dedicated to those who love to cook, whether you're a meat-and-potatoes type, an aspiring gourmand, and/or a vegan. In search of a brilliant dish to use up those weekly leftovers? Post your ingredients and you'll be whipping up a feast by dinner. You can also share favorite recipes. For Type A chefs, you can spice up your culinary repertoire with exciting cooking challenges. |
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| Replacing orange in bread? |
[Dec. 21st, 2009|10:53 am] |
Hey, I hope someone can help. I am making some baked goods for my family for Christmas and my mom wanted Cranberry Walnut Bread but said she didn’t like the orange flavor that is usually in it. While searching, all I could find were recipes with orange so I was going to stick with the recipe in Veganomicon but it calls for 1/4 c orange juice & 1 Tbs orange zest. Has anyone else made this recipe and can say if it has a distinct orange flavor? Or I was finding that I could possibly use (soy)milk instead of orange juice but does anyone know how that would change the recipe, if at all and would I just omit the zest? Thanks in advance! |
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| Help me make tonight's dinner fabulous! |
[Dec. 21st, 2009|08:22 am] |
For dinner tonight I have a couple of cups of quinoa, a block of extra firm tofu that's been frozen and thawed, and a medium sized bag of frozen mixed veggies (carrots, corn, green beans) to work with.... and pretty much every seasoning and condiment readily available in a U.S. grocery store. How can I season/serve this to make it amazing? My brain just isn't working creatively on the food side of things this week. |
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| (no subject) |
[Dec. 21st, 2009|03:28 pm] |
Hello! My name is Ivana Stab. I’ll be 21 in February. I live in a middle-of-nowhere suburb, but thankfully it is located in Sydney. I’ll be starting my year of Honours early in 2010 to wrap up a Bachelor of Arts (Politics and International Relations). I make perzines and fanzines and sometimes write CD and gig reviews for various websites. Mostly I chain-smoke in Hyde Park and talk incessantly.
Once upon a time, I visited Livejournal religiously. Then it became a bit of a ghost town but I realised recently I really miss it. I’ve met lots of amazing people through this website; some of those people have become good friends of mine “in real life”. I discovered many of my interests and musical loves by stumbling upon them on Livejournal. I’m hoping things will become a bit more lively here so it’d be nice to meet some new people, hence this introductory post.
( you’re not punk & I’m telling everyone )
♥ ♥ ♥ |
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| Butterscotch Fudge |
[Dec. 19th, 2009|09:35 pm] |
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.? |
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| (no subject) |
[Dec. 20th, 2009|08:29 pm] |
Hello! I'm new the community and I'm so happy to have found it! :)
Anyway, I have a very important question that I was hoping you guys can answer!
My school environmental club is having a bakesale on Tuesday and since its a "School Club Fair" , there are going to be many clubs with food there and we want to stand out. We're stuck on what to make in regards to eco-friendly sweets. Does anyone have any tips/recipes on making Eco Friendly sweets? Not just sweets, just stuff you can sell in a bakesale! :D
And we wanted to pass out some fliers that show the locations of local farmers markets and such as well. Does anyone have any tips on the best way to go about this? What other things should we inform our student body about?
Thanks in advance! |
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| cooking in paris |
[Dec. 20th, 2009|04:56 pm] |
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? |
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| flax seed oil |
[Dec. 20th, 2009|06:36 pm] |
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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? |
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| "Millennium Falcon" Indian-spiced lentils |
[Dec. 20th, 2009|10:24 pm] |
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. |
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| Favourite Vegan Hors D'Oeuvres? |
[Dec. 20th, 2009|10:09 am] |
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! |
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| N.E.E.T. Magazine for grassroots creativity! |
[Dec. 8th, 2009|05:40 pm] |
Hi! I'm the founder, editor and owner of N.E.E.T. Magazine, an online magazine that showcases independent, handmade, eco-friendly, and vintage fashion and design!
www.neetmagazine.com
N.E.E.T. began in December 2005 as a quarterly, online publication, laid out in a magazine format - as a showcase for grassroots creativity. N.E.E.T. is the first of its kind - online, free and packed with everyone from a crafter creating from their kitchen table, to a fashion design graduate straight out of college, to a team of people doing it for the love of it.
BUST called N.E.E.T. "A box of tasty visual bonbons and a brilliant take on the magalog genre", Venus Zine said "N.E.E.T. is highly addictive.. you'll think you've stumbled upon NYLON's funkier, thrift-store chic little sister." and Katie White from The Ting Tings said in Elle that "Neetmagazine.com features all the best vintage clothes on the internet and makes them look special."
N.E.E.T. has just released its seventeenth issue which you can view online at: www.neetmagazine.com...
( Read more about N.E.E.T. Magazine )
If you're a designer, artist, photographer, illustrator, creator, crafter, journalist and would like to contribute to N.E.E.T., then please email me with a link to your blog/site at: thefashionmagazine@gmail.com |
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