Source for vegan coconut-free cheese, preferably no cashews
4 years ago
last modified: 4 years ago
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T&T Vegan dishes
Comments (12)I don't dabble in vegan cooking as rule but decided to make this soup (more or less) when I discovered a sizable stash of mung beans in the pantry. I purchased them to sprout but my sprouting efforts were not particularly successful. Bulk bin dispensers being what they are, filling the bag quickly got away from me and I came home with a large bag of these little green bbs. Curried Mung Bean Soup 1 medium onion, chopped 1 large carrot, chopped 1 rib of celery, chopped 4 cloves of garlic, minced 1 serrano, minced 1 tsp. cumin 1/2 tsp. turmeric 1/2 tsp. coriander 2 tbsp. tomato paste 1 cup dried mung beans 4 cups vegetable broth salt to taste 1/4 tsp. garam masala 1 tbsp. fresh lemon juice 1. In a thin laryer of water, saute the onion, celery, and carrot until they are just starting to get soft. Add in the garlic and serrano. If mixture starts to stick, add some more water. 2. Add in spices and the tomato paste. Stir constantly and let the spices cook for a few minutes. The vegetables in step #1 should be coated with the spice/tomato paste mixture. 3. Add in mung beans and vegetable broth. Bring to a boil, cover, and lower to a simmer. Let cook for 45 min., or until mung beans are cooked. 4. I like my soups to be thick and blended, so I used an immersion blender to blend approximately half of the soup. If you don't have an immersion blender, just add half of the soup to a regular blender, blend, and then add it back to the pot. Feel free to skip this step, it's a texture-preference. 5. Taste the soup and add salt to taste. Add in lemon juice and garam masala. MY CHANGES: I doubled the recipe. I added a small can of coconut milk, also a pantry find, and 3 teaspoons of curry powder. I added 2 pods of ground cardamom and 1/2 cup of chopped bell peppers. I reduced the serrano amount to a hint of serrano. A whole is too much heat for me. I didn't have vegetable broth and just used water. I used a small amount of olive oil to saute the vegetables. I also soaked them in water overnight in the refrigerator before cooking them - a step not mentioned in the recipe. I was pleased with the result. I definitely prefer mung beans to lentils. Eileen Here is a link that might be useful: Curried mung bean soup....See MoreLOOKING for: what to use for vegan cooking to replace milk or cr
Comments (12)Dairy products provide great nutrition for baby cows. Approximately 75% of adult humans are lactose intolerant. I fear "the average" human is "under nourished". I've been vegan for nearly 35 years. I became vegan for many reasons, but from the outset studied every bit of nutritional information I could. So, not under nourished. The suggestions of various milk alternatives are all great. Depends on personal preference and nutritional objectives. Regarding "cashew cream", I soak organic, raw casews overnight in a vacuum sealed mason jar. Drain and put in the Vita Mix with just enough water to cover. Wiz till, literally, creamy. With the Vita Mix be sure not to let it cook the cream. It freezes wonderfully. Makes great "cream soups" and a base for "Alfredo" like pasta sauce. Also great added to a marinara type sauce, added at the end of cooking. Depending on flavor profile you want, peanuts or almonds are great for this as well. And nutritional powerhouses....See MoreCookalong #9 - Rice
Comments (1)* Posted by coconut-nj (My Page) on Sat, May 30, 09 at 11:27 Sally, anywhere that has alot of British imports would probably have it. I was checking out who had it online the other day and while you might not want 6 bottles of it.. smiles... Amazon has 6 bottles for $27.05. It's free shipping too. Most places sell it for between five and six or up to eight dollars, so that's a great price. They say they're 15 oz bottles. Maybe somebody else would want to go in on it with you?? I've always heard of it described as a mayo with more vinegar and also with a mustard taste. Sounds good. Smiles. My DW used it when she used to travel to the UK all the time for buisness. Surprised she didn't bring any back. I have a head of savoy cabbage so I'm going to make my easy 'stuffed' cabbage casserole that I described above. It makes it so easy and quick which is just what we want on a Saturday night. Steam the cabbage briefly, layer it with dirty rice, pour some tomato juice mixed with onion and garlic powder between layers and on top and bake for about 40 minutes. I'll see if I can manage to take a picture. I seem to be terrible at that. The camera is always in the other room and it's a kind of big house and by the time I'm done cooking I'm not walking very well. LOL.. We will see. Oh btw, I always make two dishes of this because Christy gets burnt out on "red" since I always have something made with red sauce around I make her a version with just some broth on it. I do stuffed peppers for her the same way. No red. I do love the red on it but prefer tomato juice since it's nice and light although I'll just water down tomato sauce or puree with chicken stock/broth, if I don't have any handy....See MoreGluten-free, dairy-free recipes which might appeal to a young man.
Comments (50)Well, despite my good intentions, I didn't get any baking done because my son-in-law awoke before everyone else yesterday, and used all the eggs to make us Mother's Day breakfast. Who could complain about that? ;) I spoke to my brother (nephew's father) who does most of the cooking for their family; he said they'd made spaghetti using the gluten-free product we'd given my nephew. They all, including the two teenagers, liked it, and brother said he couldn't tell any difference in taste from semolina pasta. Most of the time, I try to tailor recipes to my family's tastes, or convenience, so I appreciate the discussions of different methods and substitutions of ingredients. Thanks again to all of you who have shared real life experiences and advice about gluten-free/vegan cooking and medical issues. My SIL (nephew's mother) shares a practice with a local internist, so I think they have the medical issues covered. I'm just trying to help out with my specialty--as the family baker....See More- 4 years ago
4 years agolast modified: 4 years ago
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