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Topic: Healthy Eats-Along 2012  (Read 49891 times)
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craftylittlemonkey
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« Reply #320 on: February 15, 2012 06:50:18 PM »

Awesome link! I only have sketchy ideas on how to wing it, lol. I'm flying by the seat of my pants.
I personally will not be adding any gelatin as that's not vegetarian (made from boiled pig hoofs and bones, yummy!) but I might strain it through cheese cloth to get a thicker version. I don't want to waste the liquid though and have no idea what to do with it. Bake it into bread? Not a clue...
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elliot_anne
« Reply #321 on: February 15, 2012 08:22:22 PM »

There are vegetarian and vegan varieties of gelatin available, you just have to search for it (and do some research). you can try Agar-Agar or Carrageen. Both are made from seaweed instead of animal. Also, many Kosher gelatin is vegan-friendly, but you need to do a little research by brand, because SOME use fish or beef.
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craftylittlemonkey
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« Reply #322 on: February 16, 2012 05:52:25 AM »

Seaweed and I are good friends Wink. It's not very fun to work with though, sort of stinky and messy. I don't mind full fat yogurt, it's some of the only fat we eat aside from nuts and seeds and eggs anyhow.

A friend just sent me a recipe chain-mail email, I passed along the quinoa burger recipe and apparently will get back 36 recipes in return. I'll try them out and share any that look good Smiley. There's already a roasted squash soup in the works, lol. I love roasted squash soup!
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« Reply #323 on: February 16, 2012 08:15:08 AM »

Yeah I got that chain letter and only got one recipe back.
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« Reply #324 on: February 16, 2012 11:19:57 PM »

Oh man! I've been totally MIA this week - and it's already Friday. Damn. Well, tomorrow is a new day where I can try to be good again!

I DID make this vegan broccoli soup this weekend, though. It was really, really yummy! Super tasty with seasoned croutons sprinkled on top. I used this recipe, but used veggie broth and cut out the cream all together, never missed it: http://lemonsandanchovies.wordpress.com/2011/06/05/potato-broccoli-soup/
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« Reply #325 on: February 17, 2012 01:23:55 AM »

That sounds good Miss Whitney! I wanted to make potato and leek soup this week but forgot to buy leeks, so maybe I will try that one!

Here's another quinoa recipe, peeps!

http://iowagirleats.com/2012/02/16/mini-ham-cheese-quinoa-cups/
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« Reply #326 on: February 17, 2012 05:18:05 AM »

So I've mostly been eating leftovers this week, but tonight we're having company and I'm totally trying those cauliflower poppers!  Also, if I can find some at the farmer's market, I'm going to get some turnips to make mashed turnips.  I haven't had it since I was a kid.
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craftylittlemonkey
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« Reply #327 on: February 17, 2012 09:31:00 AM »

Who was wondering how to make tortilla without a press? I just found these instructions online
Take a quart size freezer safe ziploc bag and cut out the sides.
Roll out dough inside your ziploc bag, with rolling pin on the top outside of the bag.
Peel tortilla from plastic and place on a plate.
Heat cast iron skillet to medium and toast, turn and toast the other side. Sometimes they will puff up with internal air pockets.
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« Reply #328 on: February 17, 2012 10:28:09 AM »

I have a press and have tried to make tortillas numerous times with varying success, I think getting the dough right is a big learning curve.  It sounds easy when you read the recipe (masa + water/broth and/or lard) but consistency is tough for me.  Either its too sticky or too dry Tongue  I'm hoping practice makes perfect because fresh tortillas are sooo good! 
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craftylittlemonkey
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« Reply #329 on: February 17, 2012 10:56:58 AM »

Those instructions came from a millet recipe, says the dough is easy to work with.
http://www.bookofyum.com/blog/gluten-free-millet-flour-recipes-bajra-roti-or-millet-flatbread-tortilla-4403.html
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