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Thread: Food I want to make but can't

  1. #51
    Rentaghost Marrers's Avatar
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    Default Re: Food I want to make but can't

    Quote flying plum View Post
    . . . 'vegan marshmallows are relatively simple' - i thought they were like, the holy grail or something???
    No, vegan meringue is the holy grail!
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  2. #52
    gorillagorilla Gorilla's Avatar
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    Default Re: Food I want to make but can't

    Quote jimmeh View Post
    Seitan. Does anyone in the UK make this? Where do you get your wheat gluten?
    Veganstore
    'The word gorilla was derived from the Greek word Gorillai (a "tribe of hairy women")'

  3. #53
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    Default Re: Food I want to make but can't

    Yorkshire pudding ... that's the holy grail for me. No matter how many times I try, they just turn out gross!!

  4. #54
    Mahk
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    Default Re: Food I want to make but can't

    Quote Sarah_ View Post
    Yeah. Whenever I eat any sort of meat substitute my father shakes his head and says that vegans shouldn't even want to eat meat substitutes, and then he makes some ridiculous analogy that doesn't match with the situation.
    I've learnt to just sigh and walk away. ;P
    You could ask your father, "But Dad, how does eating or liking meat substitutes harm or kill animals?"

  5. #55

    Default Re: Food I want to make but can't

    Quote jimmeh View Post
    Seitan. Does anyone in the UK make this? Where do you get your wheat gluten?
    I've only seen the gammon-shaped seitan steaks in specialist health food shops (nice, but maybe a bit too meaty!) by that company called Wheaty or something.

    I'd really like to make my own but it looks so messy!

    Here's a seitan recipe on vegweb

    There's also tutorials on YouTube!

  6. #56

    Default Re: Food I want to make but can't

    Thanks. I'll try to get some gluten from veganstore. Fingers crossed!

  7. #57
    Cake Fairy Cherry's Avatar
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    Default Re: Food I want to make but can't

    This morning, when I was half asleep and half awake, I was dreaming about lemon meringue pie. I woke up thinking about veganstore meringue mix, and whether meringue was ever that good anyway on a lemon meringue pie, and what you'd call a vegan version without meringue.

  8. #58
    CunningPlans Poison Ivy's Avatar
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    Default Re: Food I want to make but can't

    Hmm, I have a box of that meringue mix in the cupboard and my plain is to try a lemon meringue pie. I've seen pics of a Baked Alaska made with it, which looks yummy, but think involves the use of some kind of instant gel stuff - so am pondering if a bit of agar would make an acceptable substitution?
    Blackadder: Baldrick, have you no idea what irony is?
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  9. #59
    emoticonaddict Spud Addict's Avatar
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    Default Re: Food I want to make but can't

    Quote loveganism View Post
    I used to like the vegetarian version of garlic kiev but I don't think I've ever seen a vegan equivalent anywhere or what I could use to make my own- maybe a Frys schnitzel or something
    Garlic kiev is the holy grail for me. I might start writing to Frys and places like that and badger them day and night until they make one. Can't imagine it would be too difficult, if there are already vegetarian versions?
    No sense being pessimistic. It wouldn't work anyway.

  10. #60

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    Default Re: Food I want to make but can't

    My 4 vegan "holy grails":

    Sponge cake
    Meringue
    lox
    corned beef

  11. #61
    told me to Mr Flibble's Avatar
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    Default Re: Food I want to make but can't

    errrgh this forum seriously needs a vomit smiley!

    I thought one of the main reasons people turn vegetarian is to avoid having to eat corned beef? The stuff is vile.
    "Mr Flibble - forum corruptor of innocents!!" - Hemlock

  12. #62

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    Default Re: Food I want to make but can't

    Quote Mr Flibble View Post
    corned beef? The stuff is vile.
    Well, the commercial stuff is, I agree. But I grew up eating my grandmother's recipe and there is no similarity. But I still would like to try and recreate it. I've yet to find a vegan recipe.
    As for the vomit smiley, how about this one?

  13. #63
    gorillagorilla Gorilla's Avatar
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    Default Re: Food I want to make but can't

    i only ever ate commercial corned beef and it was indeed horrible.

    i'd never heard of lox before so i had to look it up. i don't think i've ever eaten it.
    'The word gorilla was derived from the Greek word Gorillai (a "tribe of hairy women")'

  14. #64

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    Default Re: Food I want to make but can't

    Quote Gorilla View Post
    i'd never heard of lox before so i had to look it up. i don't think i've ever eaten it.
    Oh man, a bagel with lox and cream cheese. yum. 3 food items meant to go together . Now I have the vegan bagel and the vegan cream cheese, but where oh where is the vegan lox?

  15. #65
    Mahk
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    Default Re: Food I want to make but can't

    ^ You make it from a roasted red pepper and liquid smoke seasoning. OR (I never have but here's another recipe):

    http://www.ascentmagazine.com/column...=40&issueID=14

  16. #66
    chefness
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    Default Re: Food I want to make but can't

    harpy: no, puff pastry 'croissants' would be gross!

    mariana: then you want choux pastry
    Actually, croissants are made with layers upon layers of puff pastry, folded over butter. Choux pastry makes those annoying little eclaires.

    The best idea I can bestoe upon all of you is phyllo pastry. It is vegan by nature, and you can buy it in all health food stores, as well as in Superstores, Loblaws, Dominions and such. It is simply many thin sheets of flour/water pastry laid upon each other and rolled up.

    To cook with it, you simply seperate 3 layers, cut them in half and then spray each piece with cooking spray (canola, olive, whatever - vegan though not environmentally friendly pe say) and layer the sections sparratically. Put something in the middle (in our restaurant we use brie - but that's not so much vegan, eh haha - but you could use tofu or ...well any of those "fake" foods...), and draw up the sides - like a dumpling with a splayed decorative top. Bake in a 375F oven for 20 minutes or until it is golden brown. I can almost guarantee that this will remind you of all the puff / choux pastry treats you once enjoyed so heartily.
    You can also fold them over in triangles, following the same spray each layer technique - et voila, des croissants magnifique!

  17. #67
    JC
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    Default Re: Food I want to make but can't

    This isn't specific, but i'd really like to be able to bake using agave instead of sugar, apple sauce instead of oil, and a cool flour like spelt or buckwheat, and have it turn out edible. Last time i used hemp flour it tasted like sand and i nearly threw up haha. What's the secret to healthy baking?!

  18. #68
    leedsveg
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    Default Re: Food I want to make but can't

    Quote Linxie View Post
    Yorkshire pudding ... that's the holy grail for me. No matter how many times I try, they just turn out gross!!
    Tried to make one a couple of years ago and although it had risen a bit and looked ok, I blunted a knife trying to cut into it.

    lv

  19. #69
    chefness
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    Default Re: Food I want to make but can't

    This isn't specific, but i'd really like to be able to bake using agave instead of sugar, apple sauce instead of oil, and a cool flour like spelt or buckwheat, and have it turn out edible. Last time i used hemp flour it tasted like sand and i nearly threw up haha. What's the secret to healthy baking?!
    My dear friend there is no secret to healthy baking - you just have to understand the ingredients you are using. As far as hemp flour goes, it can never replace all of the flour in a recipe, and it is reccomended that no more than 1/4 c be used in any recipe (because of the intensely high protein and nutrient density). "Cool" flours - I like the way you put that - like spelt and buckwheat are also pretty nice in baking, but usually cannot stand on their own.
    If you are looking for a similar texture as white flour, try unbleached, or whole white flour (actually made with soft wheat kernels instead of hard, but still just as nutrient packed). Light spelt flour will give similar results as well. They also make whole wheat pastry flour, and spelt pastry flours - which means they are more refined, but will give you great results in baking.

    Take a recipe that you love - and for this explanation I'll use one of my tried and true favorites from The Moosewood Restaurant Cooks at Home - and use whatever flour you wish accordingly:

    Six-Minute Chocolate Cake
    1.5 cups flour (I use 1 cup spelt, 1/2 cup whole wheat)
    1/3 cup unsweetened cocoa powder (or dark carob powder)
    1 tsp baking soda (non-alum kind, organic of course)
    1/2 tsp salt (I use fine ground sea salt)
    1 cup sugar (raw, organic, or roughly 1 tbsp white stevia to taste, of course)
    1/2 cup applesauce (or apple butter for a fluffier consistancy)
    1 c. water or cold coffee
    2 tsp pure vanilla extract
    2 tbsp vinegar (I use apple cider)

    Preheat oven to 375F.
    Grab you favorite non-stick 8" square or 9" round pan (I use eco-chef or paderno)
    Sift together flour, cocoa, baking soda salt and sugar.
    Add water, applesauce and vanilla and whisk.
    Add Vinegar, whisk and transfer to pans immediately - bake immediately for 25-30m.

    Et voila - no eggs, no dairy, no oil - just wonderful fluffy chocolate cake.

    Don't like chocolate? Replace the cocoa with Soya or oat flour for a nuttier taste. Try rolled oats as a flour substitution (cup for cup).

    And as in the above example, I could have used Agave Nectar, molasses, or maple syrup as the sweetener - simply combine the ingredients and then slowly add the water until a batter like consistancy is achieved. And as far as combining goes - I always use a whisk - not only does it add air to the recipe, it helps create that lighter texture even when using heavier flours.

    Quite honestly, I would love to help you in any way I can. I bake everything from scratch, and everything vegan (breakfasts, lunch, dinners, sweets, breads - you name it, I make it from beginning to end). If you would like to send me your favorite recipe I would be more than happy to help you with using healthy alternatives. I can even make a creamy romesco sauce that you would swear contains whipping cream and oils up the yin yang. I also have unlocked the secret to fluffy pie toppings - but I can't share all of my recipes

  20. #70
    JC
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    Default Re: Food I want to make but can't

    ^ Oh my gosh, you are what i like to call, "pure genius"! You're right, i do need to understand my ingredients. But unfortunately i don't, i just follow recipes like a sheep (baaaa). The main issue i have is, how can i substitute a healthy sweetener for sugar? As what i'd like to use would be agave, maple or maybe date syrup, but clearly we have a difference in textures here. If i make the switch then the end consistency will be too runny, surely. I've read ingredients for sugar free cakes before and they use a mix of xylitol (i think that's it) and agave, but as for the quantities, i have no idea. The following is a recipe i'd love to health-ify, but i'm clueless as to how, especially for the sauce

    Sticky toffee pudding

    The pudding
    • 250ml soya milk
    • 100ml water
    • 200g dates
    • 1 level tsp bicarbonate of soda
    • 115g vegan margarine
    • 115g soft brown sugar
    • 200g white self-raising flour
    • 1/8 tsp ground nutmeg
    • ¼ tsp ground ginger
    • ¼ tsp ground cinnamon

    Preheat the oven to 190 or gas mark 5. Line a 20cm by 20cm shallow cake tin with baking parchment. Chop the dates in half. Put into a small saucepan with the soya milk and water. Simmer until soft, and then take off the heat. Stir in the bicarbonate of soda and the leave to cool. Beat the margarine with the sugar until pale and creamy. Stir in the date mixture. Mix the spices into the flour. Sieve the flour and fold it into the sponge mixture. Spoon this into the tin. Bake for 30 minutes in the oven (or until the cake bounces back when pressed).


    The sauce

    • 100g golden syrup
    • 200g soft brown sugar
    • 150g vegan margarine
    • 100ml soya cream
    • 1tsp vanilla extract
    Melt the syrup, margarine, sugar and vanilla extract in a saucepan and simmer for 5 minutes without stirring. Leave to cool slightly, and then stir in the soya cream.


    May i ask your suggestions?


    P.s. For anyone interested, this is possibly the best vegan dessert in existance!

  21. #71
    chefness
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    Default Re: Food I want to make but can't

    Straight from the kitchens of The Vegetarian Cooking School
    The issue here is that someone has already made this recipe vegan, and unfortunately they've made it what I like to call "Fake" vegan. Quite honestly, vegan margarine is about as healthy for you as Crisco, or some other vegetable oil - and generally should be entirely avoided. My best advice is to seek out a recipe that is deemed "low-fat" and has not been veganized - as I have done here for you:

    175g pitted dried dates
    150ml maple syrup, plus extra to serve
    1 tbsp vanilla extract
    2 large eggs, separated
    85g self-raising flour

    1. Preheat the oven to 180C/Gas 4/fan oven 160C. Put the dates and 175ml/6fl oz water in a pan and simmer for 5 minutes. Tip into a food processor, add 6 tablespoons maple syrup and the vanilla extract, and blend until smooth.
    2. Transfer to a bowl and mix in the egg yolks, followed by the flour. In another bowl, whisk the egg whites until stiff, and fold into the date mixture.
    3. Put 1 tablespoon maple syrup into each of four 200ml/7fl oz pudding moulds and add the mixture. Cover each tightly with foil, stand in an ovenproof dish and pour in hot water to halfway up the sides of the moulds. Cook for 1 hour, until a skewer inserted into the centre comes out clean.
    4. Uncover, run a knife around the edges, and invert onto plates. Drizzle over yogurt and maple syrup to serve, if you like.
    First of all, we need to establish that Sticky Toffee Pudding is not actually a pudding - it is a spongy batter cake with date chunks and syrup to create a sticky and gooey texture. This can be achieved most simply by replacing the eggs in the recipe with baking powder - about 1 tsp, perhaps up to 1.25 tsp. Or a 1:1 ratio of soya flour to water (1 tbsp soya flour + 1 tbsp warm water - blend well - equals one egg), and even just 1 tbsp silken or soft tofu or soy yogurt.

    Of course since I know that 4tsp Ener-G egg replacer + 8tbsp of water can be whisked into soft peaks (as described in the above recipe) this can replace the egg whites.

    Other than that, you can use a light spelt flour or an unbleached all purpose flour. Et voila, no scary chemicals (xylitol) and other such mysteries.

    Of course if you are very partial to your recipe, try using prune puree instead of margarine (Puree 6 ounces prunes, 1 cup water, and 2 tsp. vanilla). And use that in both instances (cake and sauce). Instead of the soy creamer, try creating a cornstarch slurry (1 tsp cornstarch per 1 tbsp cold water, shake well), or a soymilk powder slurry (same ratio). In the sauce you can use agave or maple syrup and omit the brown sugar entirely (especially if you are using the prune puree with the syrup and slurry).

    Quite honestly I almost never use milk in my recipes - I'd much rather use water. And if you use a liquid sweetener in the batter of the recipe (the cake) then just reduce the amount of water / liquid. I usually add the water last until the batter consistancy is achieved.

    I'm sorry for the novels I seem to keep writing but I do so enjoy helping in anyway.
    I guess the best thing I can tell you is to keep trying! A great man once told me - if at first you fail, well heck, keep on failing until even the dog won't eat it, and then I guarantee you'll never make the same mistake that many times again...
    Keep your head up, and try try again!

  22. #72
    leedsveg
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    Default Re: Food I want to make but can't

    Quote chefness View Post
    The issue here is that someone has already made this recipe vegan, and unfortunately they've made it what I like to call "Fake" vegan. Quite honestly, vegan margarine is about as healthy for you as Crisco, or some other vegetable oil - and generally should be entirely avoided.
    Hi chefness

    Personally I'd hesitate to call an ingredient '"fake" vegan', when it is suitable for vegans. It's difficult enough these days to know what is truly suitable for vegans without now bringing a health issue into it. By all means let's eat even healthier food, if we so wish, but let's not confuse the 'vegan-ness' of a food with its health benefits. If we go down that road, we'll have the 'vegan police' onto us for eating a few chips (fries). We don't want that do we?

    lv
    Last edited by leedsveg; Jan 27th, 2010 at 06:13 PM. Reason: spelling

  23. #73
    chefness
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    Default Re: Food I want to make but can't

    Hi chefness

    Personally I'd hesitate to call an ingredient '"fake" vegan', when it is suitable for vegans. It's difficultenoughthese days to know what is truly suitable for vegans without now bringing a health issue into it. By all means let's eat even healthier food, if we so wish, but let's not confuse the 'vegan-ness' of a food with its health benefits. If we go down that road, we'll have the 'vegan police' onto us for eating a few chips (fries). We don't want that do we?

    lv
    I don't eat either, but that's not what I meant. I mean products that are considered vegan and yet are just as fake as their non-vegan counter parts. However, if that is the issue here, I'll just call them fake foods in the future.

  24. #74
    leedsveg
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    Default Re: Food I want to make but can't

    Quote chefness View Post
    I don't eat either, but that's not what I meant. I mean products that are considered vegan and yet are just as fake as their non-vegan counter parts. However, if that is the issue here, I'll just call them fake foods in the future.
    Hi chefness

    "Suitable for vegans" is enough of a label for me, and I would hope, for people who are considering going vegan. If you want to make up your own, personal label, especially using the word "fake", I think people may get a bit confused. If vegan margarine is "fake", surely this makes butter the 'genuine article'?

    Good wishes

    leedsveg

  25. #75
    JC
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    Default Re: Food I want to make but can't

    Quote chefness View Post
    I'm sorry for the novels I seem to keep writing but I do so enjoy helping in anyway.
    I guess the best thing I can tell you is to keep trying! A great man once told me - if at first you fail, well heck, keep on failing until even the dog won't eat it, and then I guarantee you'll never make the same mistake that many times again...
    Keep your head up, and try try again!
    Thank you for the great advice, Chefness, i really appreciate it - even in novel form As soon as term is over and i go home for the holidays, i'll be digging out my old non-vegan cookbooks and seeing what i can healthily veganise!

  26. #76
    timberly's Avatar
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    Default Re: Food I want to make but can't

    Softserve ice cream and cinnabun type cinnamon buns.

    I also want cheese danished but i think I can make these if I try, I'm just being lazy.

  27. #77
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    Default Re: Food I want to make but can't

    Quote Linxie View Post
    Yorkshire pudding ... that's the holy grail for me. No matter how many times I try, they just turn out gross!!
    As much as I love Yorkshire Puddings, I couldn't make them when I was an omni so I sure ain't gonna try now!

    Quote Mr Flibble View Post
    errrgh this forum seriously needs a vomit smiley! I thought one of the main reasons people turn vegetarian is to avoid having to eat corned beef? The stuff is vile.
    Yes, I agree - I've always associated vomit with corned beef!

    I'm having a problem with muffins. I'm using the recipes from Vegan with a Vengeance, and they were very successful. However I made two batches yesterday and they are welded to the paper cases! I mean stuck like glue. I can peel a bit of the paper off, then the top of the muffin comes off leaving the bottom in! I did them exactly the same as the last batch last weekend and they were perfect, but not this time. Does anyone know what I did wrong? I will add, that last week I used recyclable paper cases from our vegan shop, and this week I used Morrison's muffin cases, which are dark brown if anyone has used them, you'll know which ones i mean. Thanks!
    Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet. ~Albert Einstein

  28. #78
    Knolishing Pob's Avatar
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    Default Re: Food I want to make but can't

    Perhaps spray the cases with spray oil before using?
    Silicon coated cases or reusable silicon ones are best for non-stickiness.
    "Danger" could be my middle name … but it's "John"

  29. #79
    chefness
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    Default Re: Food I want to make but can't

    Muffin cases are designed for the high-fat (buttery) muffins many people expect. The problem is that most vegan and vegetarian muffins lack this buttery texture -non stick- therefore making them a messy trap in such cases. My best advice is to skip them entirely, or buy the silicone / waxed paper variety (though, if you're making them for yourself, wrapping them in paper simply to throw it away does seem kind of wasteful...). You can also try spraying them with an oil spray (though watch for those containing aresoles which are harmful to the environment) as above mentioned.

    Happy Baking!

  30. #80

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    Default Re: Food I want to make but can't

    Quote timberly View Post
    I also want cheese danished but i think I can make these if I try, I'm just being lazy.
    OMG Timberly, I was literally daydreaming about cheese danish this morning. Lazy here too


  31. #81

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    Default Re: Food I want to make but can't

    Any type of cheese, I eat Vegan cheese now, but let's face it....It's just not the same!
    Fish and sushi, and above all else a Tunamelt!! I think there is a vegan tuna substitute, but I'm not sure how that would be. And I haven't found a vegan cheese that melts like American.

  32. #82
    timberly's Avatar
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    Default Re: Food I want to make but can't

    Quote veganwitch View Post
    daydreaming about cheese danish:
    That's it. That does it for me, I'm making them as soon as I go to the grocery store tomorrow. I was supposed to be eating healthy but oh well!

  33. #83

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    Default Re: Food I want to make but can't

    ^LOL...glad I could help . Let me know how they turn out.


  34. #84

    Default Re: Food I want to make but can't

    Never forget that with a minor investment into an ice cream freezer you, too, can make your own delicious vegan ice cream. Coconut milk (better yet, the fat separated from the coconut milk) makes an outstanding ice cream. I like to use a bunch of cocoa powder and chocolate chunks. You can make your own chocolate chunks by double-boiling some vegan-friendly semisweet chips and then pouring it out onto waxed paper in a pan to your desired thickness, and then chipping it up. A food processor will be useful in chipping.

    Making your own ice cream is cheap and simple, and it doesn't even take that much time.

  35. #85
    Can't cook. Sarah_'s Avatar
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    Default Re: Food I want to make but can't

    My family's Irish. They love corned beef. I don't know if real Irish people straight from the homeland really like it that much, but that's what my family told me.

    I remember being an omni and trying it and thinking it tasted of poo, so I don't miss it.
    Either this wallpaper goes, or I do.

  36. #86
    RubyDuby
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    Default Re: Food I want to make but can't

    I'm so buying an ice cream maker.
    Each snowflake in an avalanche pleads not guilty.

  37. #87
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    Default Re: Food I want to make but can't

    chelsea buns and battenburg. i know how to make a battenburg its more the assembly bit i cant manage LOL

  38. #88
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    Default Re: Food I want to make but can't

    Quote Sarah_ View Post
    My family's Irish. They love corned beef. I don't know if real Irish people straight from the homeland really like it that much, but that's what my family told me.

    I remember being an omni and trying it and thinking it tasted of poo, so I don't miss it.
    corned beef is like cat food, its like a beefy spam, not nice!

  39. #89
    Can't cook. Sarah_'s Avatar
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    Default Re: Food I want to make but can't

    That's what I thought as well, and everyone has differing opinions of what it's supposed to be textured like! Last time I had it, it was stringy with bits of peppercorns in it and they ate it with ketchup. But my granny said it's not supposed to be stringy, it's supposed to be like meat. But then others say it's supposed to be soft, so I don't know.
    Either this wallpaper goes, or I do.

  40. #90
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    Default Re: Food I want to make but can't

    Quote Hel View Post
    chelsea buns
    I keep meaning to try and make these. Doesn't seem like it should be difficult (if you make the dough in a breadmaker).
    "Danger" could be my middle name … but it's "John"

  41. #91

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    Default Re: Food I want to make but can't

    Pecan Pie! Does anyone have a vegan pecan pie recipe?

  42. #92
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    Default Re: Food I want to make but can't

    I defo miss croissants- i have tried making vegan ones, but they took me about 4 hours to make (no kidding!) & they were nowhere near as fluffy & flaky as the non-vegan ones. Shame.

  43. #93
    powerlifer
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    Default Re: Food I want to make but can't

    an omelette vegan version would be good, might try the chickpea flour as someone has recommended above.

    kievs also used to love them.

  44. #94
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    Default Re: Food I want to make but can't

    What I would wish to make a vegan version of are éclairs, croissants, madeleines, beignets, crème brûlée, profiterole and tiramisù. It is very difficult because even though there are vegan recipes for some of these pastries and sweets I cannot find the ingredients that they ask for. Never the less if anyone wants to share recipes for these delicacies, that person would make me very happy.

  45. #95
    Why hello! xwitchymagicx's Avatar
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    Default Re: Food I want to make but can't

    Quote Oveeja View Post
    What I would wish to make a vegan version of are éclairs, profiterole . .
    Same however, it is doubly impossible for me as there is no way I can imagine in near future a suitable gluten free way of making choux pastry. Oh no!
    "It's not that people suddenly start breeding like rabbits; it's just that people stopped dropping like flies" - population explosion

  46. #96
    Rocket Queen
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    Default Re: Food I want to make but can't

    I'm too scared to attempt spring rolls (like from a Chinese Takeout) any idea anyone? Anyone got a good recipe?X
    The greatest mistake is to do nothing because you can only do a little.

  47. #97
    aspin231's Avatar
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    Default Re: Food I want to make but can't

    ...I miss all the different types of cheese. Especially feta and brie.
    What I don't understand is why the LOCAL soya cheese company uses casein in all their products! Seriously, why even bother then?!? It depresses me.
    Be the change you want to see in the world.

  48. #98

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    Default Re: Food I want to make but can't

    Quote Festered View Post
    I'm too scared to attempt spring rolls (like from a Chinese Takeout) any idea anyone? Anyone got a good recipe?X
    I made them once, but found the wrappers extremely hard to work with - put me off completely!!

    Quote aspin231 View Post
    What I don't understand is why the LOCAL soya cheese company uses casein in all their products! Seriously, why even bother then?!?
    That IS crazy... maybe you could write to them??

  49. #99

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    Default Re: Food I want to make but can't

    For those who want Croissants - Jusrol have started making ready to use pastry that is vegan. The website does not list the ingredients, but Tesco does and they look Vegan - Also VIVA has put them in their latest magazine as vegan.

    http://www.jusrol.co.uk/ProductDetail.aspx?ProductId=16

  50. #100

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    Default Re: Food I want to make but can't

    Quote aspin231 View Post
    ...I miss all the different types of cheese. Especially feta and brie.
    What I don't understand is why the LOCAL soya cheese company uses casein in all their products! Seriously, why even bother then?!? It depresses me.
    These recipes came from Bryanna Clark Grogan's website, but I don't think she has them up anymore. the first one is excellent but I've not tried the second

    Bryanna's Quick Tofu Feta

    6 oz firm tofu, crumbled
    1 tsp agar powder (or 2 tbsp flakes)
    2 tbsp water
    1/2 tsp sugar
    1 tbsp neutral-tasting cooking oil
    1 1/4 tsp salt
    1/2 tbsp light miso
    3 tbsp fresh lemon juice

    Blend tofu, agar, water, sugar, oil, and salt in food processor till smooth.
    Place mixture in heavy-bottomed small saucepan and stir over medium heat till it bubbles for a few minutes and thickens.

    Whisk miso and lemon juice into cooked mixture.
    Pour into a flat container, cover, and chill till firm.
    Cut into squares.
    To store: make a fairly salty brine of salt and water (about 1 tbsp salt per cup of water) boiled together for 5 minutes, cool it, and pour it into a covered container in the refrigerator in this brine.

    Frankly Fake Feta Cheese

    1 lb extra-firm tofu
    1cup water
    ½ cup light miso
    2 tablespoons lemon juice or white wine vinegar
    1 teaspoon salt

    Cut the tofu into slices or cubes.
    Combine the remaining ingredients to make a marinade, and pour over the tofu.
    Keep this refrigerated in a covered jar for up to three weeks, shaking the jar every day.

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