Vegan chocolate chip cookies. The first batch to the oven I overcooked and rolled too thick so they stayed a dense cake that didn’t crisp. They were ok but decidedly unexciting. (Those are at the back there.) I added some ingredients to help it. And rolled it thinner as the recipe said: 1/8″ to 1/4″ [...]
We’re doing pretty well on the produce bin. Man, but that’s a whackload of broccoli to do something with. What next? I started with this about.com recipe for tofu garlic sauce and veered in method. 1 onion, sliced large head of broccoli in florets 1 block firm tofu, cut into 1″ cubes I didn’t fry, [...]
The challenge of the grocery store: karela. India’s bitter melon has the same health benefit’s but is lumpier, more of a hedgehog. A lot of recipes seem to call for stuffing it with meat or a spice mix tied into it’s hollowed middle and bake, or else deep fry it until crisp. Generally the strong [...]
Besides potatoes, wedges of tomato and thin-cut carrots boiled in the water beneath broccoli florets that steam overhead for 4 minutes. No onion, no desire to fry and some potatoes and herbs to start. How do you like them potatoes? 1 large potato, grated 4 cloves garlic 2 sprigs rosemary, chopped 1/8 cup flax seeds, [...]
I started with this recipe for Tofu Quiche with Asparagus, Leeks, and Eryngii from Veg Out Love. I served it with baguette. I took off the crust because I rarely like crusts. It’s not value-added. I subbed in some veggies I had. I was surprised at how fluffy the texture was. I don’t understand the [...]
Ok, pickled it, drained and chilled it overnight. It is biteable now. Risotto seemed the best bet. It has the starch and the spice to balance remaining bitterness. it cooks in about half an hour. I started with Curried Bitter Melon Risotto from a Boston Bistro but not knowing what I’m doing should be no [...]
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