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lentil loaf [Nov. 29th, 2007|08:05 pm]
from the chicago diner cookbook (changed a little)

1½ cup lentils
cook until soft, in water, save the broth

1/4 cup water
1/4 cup bulghur
boil water and add bulghur. stir, cover, and remove from heat.

1/4 cup sesame seeds
1/4 cup sunflower seeds
1/4 cup walnuts
1/c carrots diced
1 cup onions finely diced
soy sauce
1 cup quick cooking oats

preheat oven to 350. toast the seeds and nuts. saute vegetables until soft. add herbs except the parsley, cook 10-12 min. stir in parsley and soy sauce. add seeds, nuts, lentils, bulghur, oats, and stir well. add lentil broth if needed for moisture. place in oiled pan, bake 45 minutes, uncovered, then 20-25 minutes covered with aluminum foil.
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(no subject) [Dec. 27th, 2005|12:20 am]
Pumpkin Tofu Pie (from vegweb.com)

* 1 can of pumpkin
* 3/4 cups vegan sugar
* 1/2 teaspoon salt
* 1 teaspoon pumpkin pie spice
* 1 8 oz silken tofu (firm)
* 1 unbaked 9 inch pie shell


Mix together the pumpkin, salt, vegan sugar, and pie spice.

Blend or food process the tofu until smooth. Stir into the pumpkin mixture, and pour into the pie shell.

Bake in preheated oven at 425 degrees for 15 minutes. Turn down the temperature to 375 and continue to bake for 45 minutes.
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christmas cookies [Dec. 26th, 2005|11:50 pm]

3/4 cup sugar
1 cup softened margarine
1 egg replacer
1 tsp vanilla
1/2 tsp salt
2¼ cup flour
1/4 tsp baking soda

In a bowl stir together margarine, sugar, egg replacer, and vanilla. Stir in the salt, flour, and baking soda, and mix well.
Cool in fridge for a couple hours.
Preheat oven to 375
Divide dough in half and roll lightly on floured usrface. Cut in shapes with cookie cutters and bake for 8-10 minutes.

For the frosting I just used a mixture of powdered sugar, soy milk, and vanilla. With food coloring, of course.
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(no subject) [Nov. 5th, 2005|08:53 pm]
Blueberry Muffins with Crumb Topping

1 1/2 cups Flour
3/4 cup Sugar
1/2 teaspoon Salt
2 teaspoons Baking Powder
1/2 cup applesauce
1 Ener-G Egg Replacer Egg
about 1 cup soymilk
1 cup Blueberries

1/4 cup Sugar
1/4 cup Flour
2 tablespoons Soy Margarine
3/4 teaspoons Cinnamon


Preheat the oven to 400 degrees F (200C). Grease 12 muffin cups.

Combine flour, sugar, salt, and baking powder. Make the Ener- G "egg". Add wet ingredients to dry ingredients and mix well. Fold in blueberries, then place the batter into the greased muffin tin.

Crumb topping: Mix sugar, flour , margarine, and cinnamon until any large lumps are worked out. Sprinkle topping over muffin batter before baking.

Bake about 25 minutes, until the topping and the tops of the muffins are golden.
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(no subject) [Nov. 5th, 2005|08:51 pm]
Chocolate Chip Cookies

2 sticks margarine
3/4 cup white sugar
3/4 cup brown sugar
120ml applesauce
1 teaspoon vanilla
21/4 cup all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups chocloate chips

Bake at 350
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(no subject) [Nov. 5th, 2005|08:22 pm]
Italian Bread Recipe for Bread Machine

The small loaf worked out best for me. This is SO GOOD.

---------------------------------SMALL LOAF---------------------------------
1/2 c Water
2/3 ts Salt
1/2 ts Sugar
1 1/2 c Bread flour
1 ts Yeast

--------------------------------MEDIUM LOAF--------------------------------
2/3 c Water
3/4 ts Salt
2/3 ts Sugar
2 c Bread flour
1 1/2 ts Yeast

---------------------------------LARGE LOAF---------------------------------
1 c Water
1 1/4 ts Salt
1 ts Sugar
3 c Bread flour
2 1/2 ts Yeast
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(no subject) [Nov. 5th, 2005|08:17 pm]
Pumpkin Muffins

1/4 cup margarine
1 cup brown sugar
1/2 cup applesauce
2 cups pureed pumpkin
1 tsp cinnamon
1 tsp nutmeg
2½ cups whole wheat flour
2 tsp baking soda

Preheat oven to 350 and grease muffin tin. Cream together margarine and sugar. Add applesauce, pumpkin, and spices. Mix well and add flour and soda. Fill muffin tins and bake for 20-25 minutes. The muffins don't rise much so don't be shy about piling the batter in.
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Hummus [Feb. 22nd, 2004|12:29 pm]
2 cups cooked chickpeas
2/3 cup chickpea water
3 Tbs tahini
1 large clove garlic or 2 small cloves
1/2 tsp. sea salt
2 Tbs olive oil
2 Tbs lemon juice


Place all ingredient in blender. Blend until creamy.
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Broccoli and Rice Casserole [Jan. 14th, 2004|07:46 pm]
1 bunch fresh broccoli, cut into florets
2 cups brown or white rice
1/2 cup (1stick) margarine
1/2 cup unbleached all-purpose flour
3 1/2 cups boiling water
2 tsp. salt
1 Tbs. soy sauce or tamari
1 1/2 tsp. garlic powder
1 tsp. onion powder
pinch of turmeric
1 cup nutritional yeast flakes
salt & pepper to taste
pinch of paprika

Steam broccoli for 5-6 min. Cook the rice according to package directions. Spread the cooked rice over the bottom of a 9 by 13 inch baking dish. Sprinkle with broccoli and set aside.
Preheat oven to 350. Melt margarine in a med. skillet over low heat. Over med. heat, beat in flour witha whisk until the mixture is smooth and bubbly, then whisk in the boiling water, salt, soy sauce, garlic powder, onion powder, and turmeric. Cook until thick and bubbling then whisk in the yeast. Add salt and pepper to taste.
Pour sauce over the broccoli and rice, sprinkle the top with paprika, and bake for 15 min. If desired, place the baking dish under the broiler for a few minutes until the sauce is browned and crusty.

(Taken from a vegan LJ community)
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Tofu Sour Cream [Jan. 14th, 2004|07:43 pm]
12 ounces soft silken tofu, drained
3 Tablespoons fresh lemon juice
2 Tablespoons sunflower or other neutral tasting oil
1 tsp salt
½ tsp sugar (optional)

Blend until smooth and creamy. Refrigerate. Good up to 3 or 4 days.

(From Vegan Planet)
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