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shall we archive this community? [Jan. 30th, 2010|12:22 am]
vegan test kitchen

supercarrot
p.s. if it means anything, isachandra has given us her blessing to zip it up tight.

Poll #1518536 shall we archive this community?

shall we archive this community?

no, it still has it's use.
0(0.0%)
yes, there are so few members that any questions are better posted at vegancooking anyway.
5(71.4%)
meh. i don't care either way.
2(28.6%)
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Add Me Veg - Active Community! [Jan. 29th, 2010|02:21 pm]
vegan test kitchen

slim_ivory_rose
Add Me Veg - an 'Add Me' community aimed at vegetarian and vegan friends on livejournal!

addmeveg
http://community.livejournal.com/addmeveg/profile

I love my omnivore friends, but sometimes its nice to have a few fellow veg*ns on one's friends' list, swap recipes, discuss dinner ideas, and share ideals about animal welfare and animal protection
Not to mention, not have to explain yourself about your dietary choices (unless you wish to). ;)


Promises to be a drama free, non-snarky, fun space!

Looking forward to seeing you over there!!
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Corned Seitan [Jan. 12th, 2007|10:02 am]
vegan test kitchen

zaftigvegan
Hello, long neglected Vegan Test Kitchen community!

I wanna try "corning" my own seitan - actually curing it, not simply making it taste like it's been cured. I currently have a batch of my roast beast whirring around in the bread machine.

From the reading I've done I see that most actual corned beef is cured in a raw state, and cooked once the curing process is through. I'm wondering if I should attempt to do that as well, or if I should simmer the seitan first, then attempt to cure it. My reasoning behind cooking it first is that raw seitan dough doesn't seem to me to be as porous as raw cow flesh would be, and the simmering actually tenderizes the protein strands, thus (perhaps) allowing them to absorb more of the brine. But I also understand that the process of curing tenderizes protein strands so I'm at a loss. I have spent the morning trying to find more scientific explanations of what happens to the actual protein in the curing process but haven't had much luck. I figure if it works on protein in meat, why shouldn't it work on the protein in seitan?

Does anyone have any advice to offer?
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question. [Aug. 7th, 2006|06:44 pm]
vegan test kitchen

paediatrics
Last night I made "Chocolate Peanut Butter Twist Brownies" from Sinfully Vegan, and the texture was very different, they were extremely chewy, and I was wondering if anyone else has ever made them, and if they have, how was the texture? Are they supposed to be like that?
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Spicy Penne with Spinach [Aug. 6th, 2006|08:17 pm]
vegan test kitchen

endofauniverse


Spicy Penne with SpinachCollapse )
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(no subject) [Aug. 5th, 2006|06:53 pm]
vegan test kitchen

endofauniverse

Red Beans and RiceCollapse )
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(no subject) [Jul. 24th, 2006|04:54 pm]
vegan test kitchen

kittee
hi folks,
i tried to make a ganache using the white chocolate chips from pangea. i followed the same process i use when i make semi sweet chocolate ganache (melt choc chips over a double boiler and add a bit of soymilk). it melted into a syrupy mess...

has anyone else ever tried this or had success? i'm not sure why it wouldn't work, but it sure didn't for me.

xo
kittee
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peanut butter cookies with maple syrup [Jun. 13th, 2006|02:36 pm]
vegan test kitchen
joannaknits
Does anyone have a peanut butter cookie recipe that only uses liquid sweetener (like maple syrup)? My dad is a diabetic so I'm making him peanut butter cookies with agave syrup for Father's Day, but I don't have time to play with the proportions until I can get them right, so swapping maple syrup for agave syrup would be ideal.
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Vegan Green Beans with "Bacon" Flavor? [Dec. 12th, 2005|12:13 am]
vegan test kitchen

apryl_knight
[mood |coldcold]
[music |Erik's Diner Podcast]

Hi, all! My mother is getting much better about my veganism (and my boyfriend's vegetarianism), and has decided (mainly to save pots, but hey...) that this Christmas, she's going to just make vegan versions of all the food, instead of making two versions of everything. Our main dish will be tamales, and she'll be getting vegan and meat versions of those, but other than that, everything will be vegan! Yay!

My question is this - my family has a thing for green beans cooked with bacon fat. Personally, I think they're fine by themselves, but I'm wondering if there's a vegan method of flavoring green beans that would produce the same (or near same) flavor result. Any ideas?

Thanks!
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(no subject) [Nov. 7th, 2005|04:21 am]
vegan test kitchen

quatre_vingts
Has anyone done petit fours yet?
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