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decadent veg and vegan cooking

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Converting Chicken to Quorn [Jul. 8th, 2005|08:04 pm]

00goddess
I have a recipe that calls for a pound of chicken breasts. I want to use Quorn naked cutlets instead. How many cutlets do you think I should use to get the same volume? Cutlets weigh less than does raw chicken, so if I just used a pound of cutlets, that would be far more food than is called for in the recipe.

I haven't cooked any chicken since I was a kid so I really don't know how to work this. If worse comes to worst I'll just go to the store and estimate the size of a pound of chicken, but if anyone knows this off the top of their head I'd be so grateful :)
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[Jul. 7th, 2005|01:42 pm]

american_rose
Does anyone know where I can find Vegan Cat Treat Recipes?

I found all sorts of recipes for dog treats, but none for Cats.

If you could help me out, I would greatly apprciate it :)




X~posted
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[Jun. 9th, 2005|12:52 am]

rotcknn_ahren
If this is not allowed, my apologies!

For class, we have to make a survey. Being a vegan, I chose to survey vegans/vegetariens. It's relatively short and helpful to me.

Posting as Anonymous is fine.

X-posted
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Garlic and Herb Broiled Tomatoes... [Jun. 8th, 2005|03:56 pm]

laquitaluv
[mood | hungry]

4 plum tomatoes
1 cup plain bread crumbs
1/3 cup grated Parmigiano-Reggiano
1 teaspoon chopped fresh thyme leaves
1 clove garlic, finely minced
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Preheat broiler to medium high.
Cut plum tomatoes in 1/2 lengthwise. Squeeze or scoop out most of the pulp and seeds. Place the tomatoes flesh side up in a heat safe dish and season them with salt and pepper. In a bowl combine the bread crumbs, Parmigiano, thyme, garlic and olive oil. Season mixture with pepper
and sprinkle over the tomatoes. Place tomatoes under the broiler for 5 minutes or until golden brown.

So super eays, quick and yummy! I think it's great for a brungch get together. I'm actually makign a smaller version now for a snack using grape tomatoes. Just enough for one.
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[Jun. 8th, 2005|02:20 am]

00goddess
How long do you think that dried, powdered herbs and spices "keep"?
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Ice Cream and Sorbet Ideas [May. 22nd, 2005|12:43 pm]

cattack
[mood | bouncy]

I recently purchased a 1.5 quart Cuisinart ice cream maker, which I love dearly. As such, I'm seeking classic and innovative ice cream and sorbet recipes or ideas. I'm especially fond of unusual flavor combinations (I adore strawberry/balsamic and vanilla/lavender). Sugar-free and/or vegan recipes are a plus, but not necessary.

Hearts,
Alison
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tea party--menu suggestions? [Apr. 24th, 2005|08:08 pm]

gypsyecks
I'm having a birthday tea party and want to make a delicious menu of sweet and savory vegan and veggie items. My sandwich ideas so far are cucumber+watercress with vegan mayo, fake tuna salad, and (maybe) homemade pimento cheese. I'd love another suggestion or two, though.

I also want to make at least one item that can be served warm or cold and is more substantial than sandwiches--I had polenta in mind, but it didn't work out the way I wanted it last time I made it. Maybe someone has something they love to make that fits the bill?

the menu so far )

I definitely want suggestions! Thanks!

~Megan
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[Apr. 15th, 2005|05:10 pm]

katycat
a while back i posted for suggestions on a vegetarian tapas menu. here are some divine looking pics of the food from the tapas party. check past entries for recipes.



Read more... )
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Thanks! And recipe update [Apr. 11th, 2005|10:52 am]

gypsyecks
I posted a few weeks ago looking for fake tuna recipes, and [info]ninabeans sent me a link to this one, which I am happy to report tasted GREAT! I'll also post my (extremely non-vegan, but totally veggie) family recipe for tuna casserole.

Tofu Tuna and Casserole )
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Mushroom Risotto [Apr. 11th, 2005|04:47 am]

00goddess
[mood |yum]

I just made this Mushroom Risotto and it is delicious!

Of course I had to change a few things- I didn't have any fresh oregano so I used dried. Since I have made one recipe from this site before, and it was a bit bland for my taste, I used a full teaspoon of dried oregano, which is equivalent to about two teaspoons of fresh. Also, I used a full cup of wine rather than half a cup, because my pot was kind of deep and I wanted to make sure that all the rice was wine-infused.

This dish is so good and tasty! I was expecting that the mushrooms would break down in half an hour of cooking, but they held up and were tender but firm when the dish was fully cooked. This recipe does use a lot of mushrooms, so it's a dish for a mushroom lover. I used cremini mushrooms for a deep flavor, but I think you could use a mix of cremini and white button or even toss in some portabellas if you wanted.

The recipe I made before from this site was the Artichoke Risotto. I found that it needed more garlic than the recipe recommended, but then, I love garlic.
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Substitute for Italian Sausage? [Apr. 11th, 2005|04:47 am]

00goddess
Can anyone suggest a vegetarian alternative to Italian Sausage? I've seen vegetarian "meatballs" at my local WF, do you think those would be a good substitute?
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North Indian chickpeas, potatoes, and spinach. [Apr. 10th, 2005|11:42 am]

sunyaharjis
Wanted to cook with chickpeas, but I was too lazy to go to the store. So I originally put this together with what I had on-hand at the time. I was surpised at how well this dish pulled together (through repeat cookings!) Now I have an all-new reason to be smug about the spinach growing in my garden.

Read more... )
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New! [Apr. 8th, 2005|05:47 pm]

vunderfood
Hi! I'm in the process of writing a vegetarian world-fusion cookbook. My journal, [info]vunderfood, exists pretty much only to share some of the recipes on it.

So anyone who's interested, let me know what you think! Thank you!
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Raw Dairy [Apr. 6th, 2005|01:34 am]

00goddess
Is anyone else here interested in raw (unpasteurized) milk?

I'm not a raw foodist, but I do think that eating fresh, wholesome foods, with as little processing as possible, is better for my health than eating food that has had all the life cooked out of it.

Advocates of raw milk say that lactose intolerant people can drink it, because it has enzymes that are destroyed by pasteurization. There are also some other reasons to drink raw milk- for instance, not being overcooked, its nutrients are preserved, etc.

I finally got ahold of some raw goat milk, and it is really delicious. You know how, when you eat really nutritious food, you can feel how good it is? That's how this milk made me feel.
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ten-minute veggie dinner that's totally delicious. [Mar. 29th, 2005|10:00 pm]

pinktiger
what i made for dinner tonight:

portobello mushroom "pizza"

wash and brush 2 -4 portobello mushroom caps with olive oil
top each with a few spoonfuls of marinara sauce
top with grated part-skim mozarella cheese
bake at 425 for 10 min.

yum! and a bit heathier than real pizza.

tomato-cucumber-feta salad

cut two tomatoes and one big cucumber into bite-size chunks
crumble a small block of feta on top
toss with vinaigrette
add a few sprigs of parsley.

voila! two simple veggie recipes.
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tuna casserole [Mar. 29th, 2005|02:29 am]

gypsyecks
I have been craving tuna casserole something fierce, and after looking around at mock tuna recipes on the internet, it seems that maybe mashed chickpeas are a common substitute. But that sounds sort of sketchy.

Has anyone ever made a mock tuna casserole? Or does anyone have a suggestion that isn't chickpeas? I may just try it anyway. If it works out, I'll post the recipe.

thanks!

~M
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Cakes! [Mar. 27th, 2005|07:36 am]

find_happiness
I need some GOOD vegan cake recipes. I know they exist, I've had some at some restaurant but the recipes I have tried so far SUCK. So anyone have any good cake recipes? Any and all kinds of cakes...chocolate, vanilla, etc...Thanks!
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[Mar. 23rd, 2005|10:31 pm]

civil_death
I just joined this community because I enjoy cooking and hope to one day become a chef.

Don't bash, harass, judge etc me.

I am a person as well and come for knowledge.

Adam,
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[Mar. 9th, 2005|03:57 pm]

kaiwhakamarie
Hi guys!

I'm hoping to make some vegetarian flautas this weekend - flautas were my very favorite food before I went veg and it'll be my first time attempting them since. I've read a few recipes that just use beans as a filler along with cheese and lettuce, but I'm not sure if it will work. Have any of you guys made vegetarian flautas before? If so, do you usually bake or deep fry them? They tend to TASTE better deep fried, but obviously are a lot less healthy.

Here is a recipe I've made several times out of the Alison Holst Vegetarian Cookbook. I've modified it a little.

CHEESE AND ONION FLAN

1 packet store bought pastry
1 tablespoon oil
1 large onion, chopped (any kind will do, but I bet Vidalias would be awesome)
1-2 tsp minced garlic
1 tsp cumin
1/2 tsp oregano
1/2 tsp dill
3 large potatoes, cooked
3 large eggs (go free range!)
1/4 milk
1/2 tsp salt
3/4 cup grated parmesan, cheddar or swiss cheese
various herbs to taste

Preheat the oven to about 180 f.

Roll the pastry out thinly on a floured board, then trim to fit into a lightly greased pie plate, folding excess over sides (sometimes I cut this off and layer it over the top of the flan before baking).

Heat the oil in a frying pan, then add the chopped onion and garlic. Cook over moderate heat until the onion is transparent and lightly browned. Stir in the cumin, oregano, dill, and then the cubed, cooked potatoes. Mix well and cook until potatoes start to sizzle, them remove from the heat.

Break the eggs into a bowl, then add the milk and salt. MIx with a fork to blend whites and yolks, then add the potato mixture from the pan. Stir to mix, then tip filling into the pie crust. Sprinkle with the grated cheese and various herbs and top with leftover pastry strips (if you wish). Bake for 20-30 minutes or until pastry is golden brown and filling has set.

Can be served straight out of the oven, warm, or as cold leftovers from the fridge. This dish is very decadent and has strong flavors, so it is good topped with a light hollondaise or cheese sauce to temper the garlic. Also good made with 1/2 sweet potatoes and 1/2 regular potatoes.

Hope you like it!
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Hello! [Mar. 1st, 2005|12:15 pm]

kaiwhakamarie
[mood | excited]

Hi, I'm Teri and I just joined the community. I have only been a vegetarian for about a year, but I cannot believe I went so long as a carnivore! I love being a vegetarian - I feel so much healthier and just generally enjoy food more.

As I've only just started though, I'm not quite as "in the know" about vegetarian cooking as I'd like to be. Also, I live in New Zealand where we don't have quite the same amount of meat substitutes as say, the States or Australia might. No vegetarian lunch meats or Boca Burger or anything like that.

Does anybody have a good recipe for mock meat filling? I'm looking for a meatless alternative to use in tacos, burritos, meatloaf, etc. I love mexican food but making it with vegetables or tofu just doesn't cut it for me. We don't have mock ground beef or anything such as that and the only thing close is something called nutmeat, which doesn't look like it would fit the bill.

Any suggestions? Vegan or Vegetarian is fine with me!
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