Starting with inspiration from Adelle Davis, but taking liberties....
http://www.diaperswappers.com/forum/showthread.php?t=1115256
1/4 c. corn oil
1 T molasses
7/8 c. sugar
1/2 c.chopped macadamia nuts (we were out of walnuts)
1 1/2 c. Genisoy Ultra XT Vanilla Soy Protein Shake Mix (from Wegman's)
(What good is a "Very Important" ingredient my husband can't eat???)
http://www.amazon.com/Ultra-Soy-Natural-Vanilla-Shake/dp/B00014EO5M
3 eggs
2 t vanilla
1 1/4 c. toasted wheat germ (then put through the spice grinder, measured after)
1/4 t salt
1/2 t baking powder (Yes, Mom. With Aluminium. Next Time....)
1/2 c. Hershey's Cocoa (Unsweetened, for Baking)
1/2 c. Chocolate Chips (Sunspire, grain sweetened)
8" pan 20-30-min @ 350 degrees (oiled pan first)
(But, I don't think it will burn easily, although it will dry out if you leave it in too long. There should be no dairy in this.)
After bringing it out of the oven, I smeared chocolate icing on top. Just regular cake frosting. (Betty Crocker Rich and Creamy. It might have dairy, but none is officially listed, so it would be small quantities.) Then, I topped this with sprinkles for the kids.
Ok, so the downside is I have no idea if this will work, but I figure with the chocolate chips, macadamia nuts, and frosting on top, what can possibly go wrong??? If there are no further posts, you can presume it's not horrible and not awesome. Either extreme would probably warrant a followup.
25 December 2011
17 August 2011
26 February 2010
Potato, bean, and tomato soup
Easy and tasty! It helps to cut all the vegetables first...
Slice thinly
3 onions
and fry with spray oil over low heat until browned. Dice
4-5 ounces of mushrooms,
2-3 medium potatoes
and add to the onions, continue to fry. Once the mushrooms have reduced, cover with water, and
1 tablespoon nutritional yeast flakes,
1 teaspoon marmite.
Increase the heat, and simmer until the potatoes soften. Meanwhile, place
1 can chick peas (with their liquid),
1 can tomatoes,
1/2 teaspoon salt,
sage,
black pepper, and
1/4-1/2 teaspoon chili powder
in the blender, and puree until smooth. Once the potatoes are cooked, mash in the pot, add the puree and thinly shredded
swiss chard,
and simmer briefly, before serving with crackers.
Slice thinly
3 onions
and fry with spray oil over low heat until browned. Dice
4-5 ounces of mushrooms,
2-3 medium potatoes
and add to the onions, continue to fry. Once the mushrooms have reduced, cover with water, and
1 tablespoon nutritional yeast flakes,
1 teaspoon marmite.
Increase the heat, and simmer until the potatoes soften. Meanwhile, place
1 can chick peas (with their liquid),
1 can tomatoes,
1/2 teaspoon salt,
sage,
black pepper, and
1/4-1/2 teaspoon chili powder
in the blender, and puree until smooth. Once the potatoes are cooked, mash in the pot, add the puree and thinly shredded
swiss chard,
and simmer briefly, before serving with crackers.
02 February 2010
Pomegranate stew
While my sister and I were in Los Angeles (conference for me, vacation for her), we happened upon the Iranian quarter of the city along Westwood Boulevard. Of course, any restaurant which has writing that I can't read is interesting... So, after a bit of arm-twisting on my part (my sister is not an adventurous eater, even though I'm the vegan) we stopped into Shaherzad Restaurant. Something like this Pomegranate Stew was on the menu, fit my criteria of being vegan and interesting, and I loved it! It was served in a large bowl with a large plate of steamed saffron basmati rice.
So upon arriving home, I did a little research and found a recipe. I reproduce my variant of it, which is a close approximant to the one I had at the restaurant...
Grind in a blender
1/2 pound raw walnuts in
4 cups of pomegranate juice
1 teaspoon salt
1/2 teaspoon ground cardamon
1 teaspoon sugar.
Add the juice to the blender slowly! I started with about 1 cup, and then added a little at a time to keep the mixture moving.
Chop and fry
1 onion,
and then add some "meat." Or not; the stew I had at the restaurant had no meat in it. However for the version I made at home, I used
14 ounces of LightLife Gimme Lean Ground beef style
cut into 1 ounce chunks, which I fried with the onions. Add the contents of the blender to the fried onions, and bring to a boil. Simmer until the sauce thickens, and serve over rice. The recipe I referenced above calls for a fairly long cook time. Since there's no meat in my version, I was able to reduce the simmering to about 30 minutes.
So upon arriving home, I did a little research and found a recipe. I reproduce my variant of it, which is a close approximant to the one I had at the restaurant...
Grind in a blender
1/2 pound raw walnuts in
4 cups of pomegranate juice
1 teaspoon salt
1/2 teaspoon ground cardamon
1 teaspoon sugar.
Add the juice to the blender slowly! I started with about 1 cup, and then added a little at a time to keep the mixture moving.
Chop and fry
1 onion,
and then add some "meat." Or not; the stew I had at the restaurant had no meat in it. However for the version I made at home, I used
14 ounces of LightLife Gimme Lean Ground beef style
cut into 1 ounce chunks, which I fried with the onions. Add the contents of the blender to the fried onions, and bring to a boil. Simmer until the sauce thickens, and serve over rice. The recipe I referenced above calls for a fairly long cook time. Since there's no meat in my version, I was able to reduce the simmering to about 30 minutes.
31 December 2009
Vegan Chocolate Chip Cookies
Well, this one is from October. I wasn't ready to blog it, but it really belongs squarely to 2009, so I had better do it now!
1/2 c corn oil
1/2 c brown "raw" sugar
1/4 c sugar
some sherry (1/2 to 3/4 cup total, recipe)
3/4c white flour
1/2 t baking soda
1/4 t salt
nearly 2 c of oats
lots of chocolate chips (a third of a bag, perhaps?)
I then added roughly a cup of tapioca flour and more of the sherry until it bound.
350F
10-12 min
about 40 cookies
1/2 c corn oil
1/2 c brown "raw" sugar
1/4 c sugar
some sherry (1/2 to 3/4 cup total, recipe)
3/4c white flour
1/2 t baking soda
1/4 t salt
nearly 2 c of oats
lots of chocolate chips (a third of a bag, perhaps?)
I then added roughly a cup of tapioca flour and more of the sherry until it bound.
350F
10-12 min
about 40 cookies
Hash Browns
I think I finally have the secret to hash browns. I baked several potatoes at 350F for an hour or so. They chilled in the fridge for about a day. Then, I grated them and placed them on cookie sheets which had been sprayed w/spray-cooking oil. I also sprayed the top liberally with the same oil sprayer. That went into the oven at 450F for maybe half an hour or so? This stage required watching fairly carefully. When the bottom starts looking suspicious like it's about to burn, you take them out and flip them. You don't have to bake them again, provided they were not spread to thick to begin with. Anyhow, it worked. This will be the method to my madness now. Besides, Edwin loves them!
Tofu Rice Scramble
This went over well.. I'll try to recall what I did...
I fried 3 onions. Cooked 2 cups of brown rice plus a little wild rice. I fried about a package of cut fake bacon. Usually I use Smart Bacon, but we used Morningstar today. Michael doesn't care for those b/c they are not vegan. I used 3 packs of the 12.3 oz blocks of firm tofu, but I prefer extra firm. I used plenty of curry powder, tumeric, and paprika for flavor and color. Today, since my Mom has Bragg's Aminos, I used some of that. It's not necessary, and soy sauce would do the same thing. It just added a little depth and salt to the mixture.
I fried 3 onions. Cooked 2 cups of brown rice plus a little wild rice. I fried about a package of cut fake bacon. Usually I use Smart Bacon, but we used Morningstar today. Michael doesn't care for those b/c they are not vegan. I used 3 packs of the 12.3 oz blocks of firm tofu, but I prefer extra firm. I used plenty of curry powder, tumeric, and paprika for flavor and color. Today, since my Mom has Bragg's Aminos, I used some of that. It's not necessary, and soy sauce would do the same thing. It just added a little depth and salt to the mixture.
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