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The Valley Slasher's Vegan Cookbook

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pumpkin pie [22 Nov 2005|09:37am]

[ mood | bouncy ]

Rumor has it a couple folks are looking for a vegan pumpkin pie recipe. This, sadly, is not the recipe cbear1 tasted a couple years ago - that recipe is i think somewhere in my storage boxes and will have to come out and play next year. This recipe should hopefully tide us all over until next year.

1 lb silken tofu
1 (16 oz) can pumpkin
3/4 c sugar
1 tsp cinnamon
1 tsp vanilla
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp salt
1/4 tsp ground cloves
1/4 tsp allspice
1 "egg" (equivalent to 1 egg of Ener-G Egg Replacer)
1 9" pie crust

Preheat oven to 375F. Blend tofu in blender or food processor until creamy & smooth. Add remaining ingredients & blend well. Pour into crust, bake about 1 hour, or until fork/toothpick stick in the middle comes out clean.


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lasagna! [30 Dec 2004|12:52pm]

[ mood | hungry ]

i made a vegan lasagna for christmas dinner and, if i do say so myself, it was very tasty.

there were three, key, vegan-specific factors in its tastiness:

1. soy sausage. mmm. i used the highly tasty gimme lean brand and crumpled it up and browned it in a pan before adding it to one of the layers.

2. the specific brand of vegan mozzarella - follow your heart. it's not the most healthful soy cheese out there (pretty fatty) but it MELTS! to get it to really melt nicely, you have to shred it very fine and then broil it at the end of cooking - just 5 minutes or maybe less to get a nice, smooth, gooey topping. mmm.

3. the tofu 'ricotta.' there are actual recipes for this and some of them are quite good (like in the voluptuous vegan, there's one that uses miso to tasty effect) but i played it by ear. i mixed two packages of firm tofu - with excess water squeezed out and then crumpled into a bowl - with a pressed clove of garlic, a whole bunch of nutritional yeast (i didn't measure but probably around 1/3 to 1/2 a cup), a bunch of fresh basil - ripped up (not cut) like camillafarfalla told me the italians do, some dried oregano and parsley, a generous amount of salt... i think i would have added a little onion powder and garlic powder if i'd thought of it. and then i mushed it all around with my fingers for a while and used it as one would ricotta cheese in the layers of the lasagna. my advice in making this stuff is not to skimp on the spices, whichever ones you choose. 'ricotta' that tastes like basil is highly preferable to ricotta that tastes like tofu. n'est-ce pas?

yay! my first recipe post.

what did everyone else have for christmas dinner?

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[19 Dec 2004|02:44pm]

help! does anybody have a good vegan lasagna recipe to satisfy some die-hard meat-and-dairy eaters for christmas eve dinner? like, for example, quercum's peas-and-corn lasagna?

here are my recipes from thanksgiving:

fluffier banana breadCollapse )

gigantor hubbard squash n' seedsCollapse )

spicy picklesCollapse )
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everyone loves cranberries [01 Dec 2004|10:07am]

condiments first!

cranberry sauce (jenny's very simple family recipe)

1 cup white sugar
1 cup water
12 oz pkg (about 3 cups) of cranberries, fresh or frozen

bring sugar and water to a boil (stirring). add cranberries and simmer/stir for 10 minutes (careful--they like to pop and splatter during cooking). cool at room temp. makes 2+ cups.

cranberry chutney (whose recipe came to me from phineasjones)

1/2 c. apple-cider vinegar
2/3 c. packed light-brown sugar
1 tsp. salt
1/2 tsp. ground cardamom
1 c. candied orange peel, cut into 1/4-inch pieces
1/2 c. finely diced celery (2 to 3 ribs)
1 1/2 c. finely diced red onion (1 medium red onion)
2 apples, peeled, cored, and cut into 1/2-inch cubes
5 cups whole frozen or fresh cranberries

1. combine vinegar, sugar, salt, cardamom, orange peel, celery, onion, apples and 2 cups of water in a low-sided, 6-quart saucepan. set over medium-high heat; bring to a boil.
2. reduce heat to a simmer and cook until apples are tender and most of the liquid has been absorbed (30 to 40 minutes).
3. stir in cranberries; cook until they begin to pop (10 to 15 minutes). remove pan from heat.
4. transfer chutney either directly into jars for canning or into a large bowl set over an ice bath to chill; store in an airtight container, refrigerated, for up to 4 weeks.

makes 6 half-pint jars.
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thanksgiving feast recipe request [28 Nov 2004|12:53pm]

[ mood | hungry ]

remember that thanksgiving cookbook idea? here it is. although sadly, you have to do the work of typing it up - unless you want to give me the hardcopy, and i'll gladly type it up for you.

here's my memory of what everyone made. we want the recipe! even if it seems obvious to you how to make it. if i've forgotten something you made, forgive me! and let me know.

who made wotCollapse )

thank you!

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