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Posts by fiddledebi

I'm a pancake gal, myself. Seriously -- make big batches of pancakes and keep some in the fridge and freezer all the time. You can make them nutty, fruity, sweet, whole wheat, whatever you like, and you can spread nut butter on them and roll into a cold-breakfast-to-go, or snack, or whatever. If you eat eggs, they make a great snack if you hard boil them. We also eat scrambled eggs in corn tortillas with salsa -- and we add pulverized raw greens to them as they're...
Vegetable-Seitan Pot Pie Source: vegweb.com Ingredients: Two 9” pie crusts 1 tbsp margarine 1 small onion, chopped 3 ribs celery, chopped 2 carrots, peeled & sliced ½ cup frozen peas, thawed ½ cup frozen corn, thawed 1 8oz package seitan, cut into tiny cubes 1 envelope vegetarian brown gravy OR 1 cup gravy of your own Preparation: Preheat the oven to 350. Press one crust into a pan, poke holes into the bottom and pre-bake for 10 minutes. Melt the...
We haven't been eating anything inspiring lately, and I've been lazy about posting, but I'm going to try to get back on here! Tonight we're having our favorite hearty chickpea soup, probably with crescent rolls (who knew those rolls of dough at the store were vegan?! they're my new go-to food for a quick side dish) and a mango agar dessert. Deeeelicious!
Eyew, that gluten roast was AWFUL. We covered it in gravy and it was still just barely ok. Anyone have a good gluten roast recipe? I'm redeeming myself this morning with vegan chocolate chip scones. Tonight I think we'll have some sort of pasta dish.
This is the best broccoli I've EVER had -- and I like it steamed plain, too, but this is AWESOME. It's from The Real Dirt on Vegetables by Farmer John: Ingredients: 1 medium head broccoli ½ cup wine vinegar (rice or red) 3 tbsp peanut oil 2 tbsp soy sauce 1 tsp ginger ½ tsp minced garlic ½ tsp toasted sesame oil Preparation: Chop broccoli. Steam for 5 minutes and transfer to a bowl. In a separate bowl, combine the remaining ingredients and stir until well...
Tonight I'm trying a new recipe for a gluten roast (http://vegweb.com/index.php?topic=7605.0). We'll have it with baked potatoes and green beans.
We're eating at our friends' house for a 7yo birthday dinner tonight, where DD1 will eat pizza and DD2, who has reflux, will eat leftover white pizza from earlier this week. We had friends visit for lunch today, and so early this morning, I threw this in the crockpot: Crockpot Beans & Rice. It was unbelievably easy and DELICIOUS -- I only subbed homemade fajita seasoning for the Italian seasoning. And some food porn for you all: I made VCTOTW vanilla cupcakes for...
Tonight, at DD1's request, is white pizza -- homemade crust with homemade vegandad alfredo, and probably mushrooms and olives on top. Ahhhhh, comfort food in the dead of winter...what could be better?
Tonight we're having sweet and sour seitan with rice, which I've been craving for a long time, with peas & corn on the side (DDs both requested that), and probably pudding with blackberries for dessert. Oh, the decadence of buying blackberries in winter -- I feel guilty, but it's a rare treat!
I think you should double it -- I've used just the single recipe to make a small cake, about the size of a pie pan (ok, exactly that size because that's what I cooked it in!). I've made the plain chocolate and the plain vanilla, and both were wonderful. FWIW, I topped the vanilla one with the VCTOTW buttercream recipe, but I subbed coconut extract for half the vanilla extract, and sprinkled sweetened shredded coconut over the top -- it was PHENOMENAL. Good luck!
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