Vegan since 1975, I decide to answer the question, "What DO you eat?" These posts tell about some meals and recipes my family and I have enjoyed over the years.

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Thursday, June 30, 2011

Vegan Strawberry Rhubarb Shortcake

VEGAN STRAWBERRY SHORTCAKE is easy to make, and up where I live it is now or never. My fourteen year old twins are picking berries for a nearby organic farm, and they tell me the season is almost over.

I've already mentioned how to make tofu whipped cream—look at my archived recipes for that, under chocolate pudding. I am finding I like the whipped cream with a can of light coconut milk blended in with it, too. It makes it taste less like soy. You can either thicken it with more oil (or use regular coconut milk), or you can try to thicken it with a teaspoon of guar gum. I suggest mixing it into the dry sugar before blending it with the wet ingredients, to keep it from clumping. Oh, what the heck—I'll give you the recipe again.

Wednesday, June 22, 2011

I'm adding ingredient lists to all my recipes

If you haven't noticed yet, I am going back and adding ingredient lists to my recipes. Are there any you would like me to get to sooner rather than later?

Friday, June 3, 2011

Mojito Frozen Dessert--Vegan Style

It was a hot and humid day when I came upon a yummy looking recipe for Mojito Frozen Dessert, which I decided to veganize. I changed the crushed pretzel crust into a granola crust, and I used Tofutti cream cheese, and Morinu tofu to make a whipped topping. Everything else was pretty much the same. Just be sure to have at least three limes and a small bunch of fresh mint on hand. This is a simple dessert to make when you are hot and some guests are coming later that night. Make it several hours before you serve it, as it has to freeze up first. 

Crust
1--springform pan
1 cup--granola
1/8 cup--sunflower oil
1 Tablespoon--maple or other syrup


OR


1--cake pan and some plastic wrap
1 cup--crushed graham crackers or pretzels
2 Tablespoons--Smart Balance or oil
1 Tablespoon--syrup


Filling

1--8 ounce container Tofutti cream cheese
1--12 ounce aseptic Morinu tofu
3/4 cup--organic sugar
large handful--fresh mint leaves
2--organic limes
1/4 cup--sunflower oil
1 teaspoon--vanilla
water as needed to move mixture in the blender

Thursday, June 2, 2011

My Productive Day

After a few hot and humid days, today was cool and seemed to prod me into productivity. I had started the sourdough last night, so in the morning I made four loaves and two large pizzas, topped with my homemade tomato sauce, to which I had added crumbled homemade soysage and cooked dandelion greens, green onions, oregano, nutritional yeast, olive oil, salt and pepper.

I made three liters of soy milk, and turned the first batch into nine cups of soy yogurt.

I used some of the soy pulp in the roast gluten.

I made some granola.

And I also pressure canned the kidney beans I'd soaked overnight, adding in some carrots and white sweet potato to some of the jars when I started to run out of beans. Maybe that will be the beginning of a soup some night months from now.

Later I made a frozen creamy lime and mint dessert, but I will save that for another post.