Hey full-bellied friends.
This community is in transition--- I'm a bit busy right now dealing with my own not-always-cooperative full belly. Nevertheless, I have dreams of heading up web communities/zines/other sorts of forumns for discussion of all things food and plan to post now and then on here when I can- and you can too!
At least temporarly though, don't bank on lots of action on here... unless you want to create it!
Happy food-ing!
World's Best Peanut Sauce
Yes, recipes for peanut sauce abound. I love most peanut sauces... in fact, I love most anything containing peanut butter. But this sauce is superior. I like it on soba noodles with carrots, red pepper, and baby corn and topped with crushed peanuts, red pepper flakes, and seseme seeds. But, really, it would taste good on stale bread- it's THAT yummee.
For my IBS friends, I must admit it's a bit fatty. Still, a little goes a long way, and you could have it on some rice or pasta that would give you some nice soluable fibre as a base. I personally am intolerant to soy, so I just put extra rice vinegar to taste. Some times I use extra hot sauce too- depending on the spicyness of the sauce at hand.
Anyway, this recipe is from Venturesome Vegetarian... with due respect to the wonderful Sarah Kramer, I have to say that it is, in my opinion, the best vegan cookbook out there (with all of Sarah's as ridiculously close seconds... Sarah rules)
1/4 cup soy sauce
1/8 cup brown rice vinegar
1/3 cup water
1 Tbsp maple syrup
1/2 tsp sea salt
1 inch piece ginger
2/3 cup crunchy peanut butter
2 Tbsp seseme oil
1/2 tsp paprika
2 tsp hot sauce
ENJOY YOU NUTTY PEOPLE!
BROWNIES!
These vegan brownies are amazing. I'm not even a giant chocolate person/brownie person but these will knock your socks off. Thanks to my friend- the wonderful and inventive cook ARUNA!
Preheat the oven to 180 C.- Grease and dust with kamut flour a square brownie pan.
Sift together:
1 cup kamut flour
1/4 t salt
2 t gluten free baking powder
In a saucepan, melt:
1 cup vegan (milk-free) margarine
Remove from heat and add:
1 cup cocoa powder
1/3 cup unsweetened apple butter
1 cup loosely packed dark brown sugar
2/3 cup loosely packed light brown (golden) sugar
1 t vanilla
Blend well. When thoroughly blended, add the dry ingredients in two batches, mixing well after each addition. Pour the batter into the greased baking pan. Smooth to ensure that batter is evenly distributed in the pan. Bake for 25 minutes, checking after 20 minutes for doneness. Test with a toothpick: if the toothpick comes out clean, the brownies are ready to come out of the oven.
Chocolate Fudge Frosting
Melt 1/3 cup vegan (milk free) margarine in a small saucepan.
Add 1/3 cup cocoa, 1 t. vanilla, 2/3 cup icing sugar. Blend well. Add soya milk (or rice milk) one T at a time until a silky texture is achieved (about 2-3 T). Cool frosting to room temperature and frost once cake is cool. Makes a shiny silky chocolate coating, great for brownies, cookies and sundaes.
First, Banjara Restaurant is GREAT. Now this Toronto restaurant has not been lacking in popular acclaim but I must add to it. It rules. I highly reccomend the chana masala! It is located at Christie Pitts. Prices are reasonable, food great and I definitely plan to take advantage soon of its FREE DELIVERY.
Go there.
Now my warning: Beware vegans of rice cream cheese... the blue package kind with Rice in cursive is incredibly yummee until you realize there is casean and lactic acid in it! What a crazy product... rice cream cheese that has dairy anyhow. Well, if you are not vegan and want a tasty low-fat spread, it friggin rocks. But the cows won't thank you.
Hey there community-
TORONTO RESTAURANT REVIEW... by me.
It seems that there have been VERY FEW reviews of SHEBA (on College just East of Bathurst). In fact, it's pretty much invisible online. That needs to change. Why? Because SHEBA deserves oodles of praise. It rocks, it rolls, it has a lot of vegan options. You can get their veg. combo (all of their veg options are vegan) for 10.99 and stuff yourself on yummee spongey bread (made with teff and barley flour) and various delish dishes- cabbage, lentil etc. etc. I think the collard greens one is even IBS friendly.
You need to go. Lots of their entrees are around 7-8 bucks and they RULE! Plus, the folks who work there are super nice and deserve your patronage.
That's my review- now go have yourself an Ethiopian feast.
Steph
Please join me for United Cheesecake Holiday - the time of year where vegan and nonvegan cheesecakes come together and are honored by you and yours. UCH denotes no gifts, unless they are food or handmade, with focus on eating cheesecake. It is a simple time of year...
Double Decker Chocolate Mint Cheesecake
1/2 c chocolate chips
1 8oz tub vegan cream cheese
3/4 c soy yogurt
1 c firm tofu
3/4 c sugar
egg replacer equivalent to 2 eggs
1/4 c flour
1 tsp vanilla
pinch salt
2 tb crushed candy cane
1/4 tsp mint extract
chocolate cookie crust (**see below**)
1. Preheat oven to 325 d. Melt chocolate.
2. Blend all ingredients except candy cane, mint extract and chocolate.
3. Take out 1/3 of this mix. For the 2/3 still in the blender add the melted chocolate and blend well.
4. Pour the chocolate into the pie crust. Mix the candy cane and mint extract into the remaining 1/3 mixture and pour this on top of the chocolate. Bake for 50 min.
**chocolate cookie crust
1 1/4 cup chocolate cookie crumbs
3 tb oil
Press ingredients into a pie pan.
OK, all. So, I am attempting to revitalize this thing. I really do feel passionate about food and food issues and am so interested in learning more around the politics of food and in adding to my ever expanding knowledge of what I put in my belly.
So, I'm going to try, at least once a week, to post something of relevance here- articles, recipes, questions etc.
I would love to make a food zine- that's a more long-term goal, but for now, I thought I'd put this space I created to some use.
VEGAN(PEACH?) CRUMB CAKE-
2 cups flour (I used a random mix of spelt and kamut so you can't go wrong)
11/2 cups brown sugar
2 tsp baking powder
1 tsp cinnamon (I probably used extra)
1/4 tsp salt
1/2 cup vegan margerine
3/4 cup vanilla rice or soy milk (natura soy is very rich so might be good)
1 tsp vanilla (again, I think I used more)
egg replacer equal to 2 eggs
11/2 cups peaches, finely chopped (I used slightly mushy pears and it was GREAT)
1 tbsp brown sugar
Heat oven to 350 F. Lightly oil an 8 inch cake pan and set aside. In
a medium bowl, stir together the flour, sugar, baking powder,
cinnamon, salt. Stir in marg. and combine with hands until well mixed
and forms corse meal. Set aside 1 cup (at least! It's so good!)
Add milk, vanilla, egg replacer and fruit to remaining dough and stir
gently until just mixed. Spoon evenly into cake pan and spread the
reserved mixture on top of cake. Sprinkle top with 1 tbsp of sugar
and bake 40-45 minutes.
Also, does anyone have thoughts on fish? Health wise, environmental wise, animal rights wise... I'm just curious.
