Does anyone have any recipes for vegan cookies, cakes, pies, etc. that don't use margarine? I haven't been happy with the results I've gotten, even using Earth Balance. Anything with apples is a total bonus -- I picked about 25 lbs of them this weekend Thanks in advance!
Does anyone have a tried-and-true recipe for vegan banana bread? I've searched online and most of the recipes are either unreviewed or have comments like "mushy" or "gluey". (Yuk.) I've used mashed banana as an egg substitute before, and I think that ground flaxseed would taste good too, but I'm not really in an experimental mood right now. Thanks in advance!
I do volunteer work at a community kitchen, and we ALWAYS have tons of bread donated -- unfortunately, it's usually kind of stale. Sometimes we'll toast it or use it in sandwiches, but does anyone have any recipes that use bread as an ingredient? I found this old thread, but the problem is that we rarely have eggs, so French Toast is out. A couple more restrictions: our serving containers leak, so we can't do anything too "soupy", and we cook the day before we serve the meals, so any recipes that end with "serve immediately" won't work either.
I know that there are a bunch of tricks to "refresh" stale bread -- I'd be happy to hear them but I'm more interested in finding new ways to use the bread besides just slicing it Thanks in advance!
1.5 cups Crisco 3 cups sugar 6 beaten eggs 1.5 tsp vanilla 3.5 cups flour 1/4 tsp salt 1 cup oats 2 cans pie filling (21 oz each) -- I used one apple and one cherry
Beat shortening and sugar well. Add eggs, vanilla, flour, salt, and oats. Split dough into 2 equal portions. Place 3/4 of each portion in a foil lined and greased 9x9 inch pan, and spread out evenly. (Dough is sticky and may be hard to work with.) Spread with pie filling and top with spoonfuls of the remaining dough mixture... it will spread out during the baking time. Bake 375 degreesF for 40-45 minutes, until top is lightly browned. Cut into squares.
These are great for potlucks -- you can make them a few days ahead of time and they will stay moist if they're well-wrapped. They also mail very well! I can get 16 large squares or 36 small squares from each pan, but you can also bake them in 9x13 inch pans for a thinner cookie if you need to serve more people. (Start checking for doneness at about 25 minutes.) Enjoy!
I volunteer with an organization that cooks and delivers food for low-income people. We recently got over 200 lb. of dried pinto beans and white beans, and they're taking up tons of space in our pantry. Does anyone have any good recipes? The main limitation is that our delivery containers leak like crazy, so we can't serve any soups, stews (unless they're very thick), or "saucy" foods.
Any help would be appreciated! And we've gotten great at adapting recipes...but just to let you know what we're working with: we've got a ton of canned soups, canned veggies, rice, and pasta. We almost never have cheese or eggs. Fresh veggies are unpredictable since we rely on donations. We've got a lot of frozen meat, but would prefer to use it as seasoning with the beans rather than a main portion.
So...the 3 Rs used to be "reading, writing, and 'rithmetic"...but we know what they mean now!
And each bag has a picture on the back:
One's a tree, one's the earth, and the last is a "peacycle" sign.
I really had a great time with this -- it was the first stencil that I'd made since doing potato prints in elementary school. And after making that comment to someone the other day...I had to work potato prints into the project. So I made a stamp out of a potato for the hearts and stars. I made my own stencils for the pictures (free-handed the continents though). I used storebought letter stencils and also storebought totes. Definitely going to do more stenciling -- I'd like to make a nonblobby version of the peacycle sign and also stencil some slogans that I thought up but couldn't fit onto these bags. Thanks for looking!
So I bought a 10-lb bag of baking potatoes, just for me...I'm a sucker for a sale. I've started taking them to microwave at work, yay for easy lunches! Anyone have any good ideas for easy toppings? Here are a few that I've done so far:
-Mix equal amounts of salsa and plain yogurt, add a chopped green onion (aka the "Nacho-tato") -- also makes a good dressing for taco salad -chopped broccoli and shredded cheese from the cafeteria salad bar -greens sauteed with garlic and cayenne pepper, mixed with canned white beans -sauteed garlic and onions with minced tempeh and nutritional yeast (this one was a little dry so I added some margarine when I reheated it)
I bought lots of green beans at the farmers' market yesterday. So here's what I came up with, inspired by Cook's Illustrated magazine and a recipe that I came across online and have since lost.
1 to 1.5 lb fresh green beans, trimmed 1-2 T oil (prefer olive, but canola is fine too) 1/2 fresh lemon 2 cloves garlic, minced 1/4 cup sliced almonds salt and freshly ground pepper to taste
Preheat oven to 450F. Line a cookie sheet with aluminum foil (optional but makes cleaning up a zillion times easier). Put the beans on the cookie sheet in a single layer and toss with the oil. Sprinkle with salt and pepper. Roast for 10 minutes, then stir. Return beans to oven for 6-8 minutes. Meanwhile, use a vegetable peeler or lemon zester to zest the lemon. Mince the lemon zest and put into a small bowl. Juice the lemon into the bowl, add the garlic and stir. Take beans out of oven, mix gently with the lemon-garlic sauce, and sprinkle with almonds. Roast for another 6 minutes until beans are wrinkly and lightly browned. Let cool for about 5 minutes before serving to allow flavors to blend.
Next time I make this, I may try using thin slices of lemon rather than the zest and juice.
And as for the other half-lemon (because I hate recipes that create odd leftovers...), I slice it thinly to add to glasses of cold water, or juice it and combine with water and sugar to make a glass or two of lemonade. Or I zest and juice the whole lemon, and mix half with olive oil, salt, pepper and a little bit of minced garlic and fresh basil for salad dressing. (Any other ideas are welcome!)
These are probably basic questions -- but I searched and didn't find anything. What's the best font to use for a stencil? (Something easy please -- this is for the Craftster challenge. I've never stenciled before and want to try it.) And how do I "stretch" the text to fit the size of the bag that I want to stencil? I tried typing and resizing in Word and in Powerpoint, but no luck. As far as I know, I don't have Photoshop on my computer. Thanks in advance for any tips!
So I just moved to a new neighborhood a few weeks ago, and one of my neighbors is a very friendly, very bored elderly gentleman. I'm going to visit with him on Thursday, and I'd like to bring a dessert of some kind. He's got a lot of health problems, and I think he may be diabetic, though I'm not sure. But I really don't like artificial sweeteners, not even Splenda. Does anyone have any good recipes that are diabetic-friendly but don't use artificial sweeteners? I've Googled and found a few things but y'all always come up with great stuff!