Food Porn: Volume 2 - Page 129 - VeggieBoards
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#3841 Old 05-14-2013, 10:47 AM
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Looks good Mojo, and reminds me I must make a wholemeal caraway loaf! Big fan of caraway.


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#3842 Old 05-14-2013, 12:23 PM
 
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Mojo, I am a huge fan of your blog, and of your Pinterest boards!

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#3843 Old 05-14-2013, 01:18 PM
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"Ice Cream" is just frozen bananas whipped in a blender, to which I added French Vanilla kahlua

The butterscotch topping is also vegan.

shocked.gifshocked.gifshocked.gif

I've been obsessed with frozen bananas lately and I love kahlua and butterscotch. I need to do this!
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#3844 Old 05-15-2013, 05:41 PM
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You're welcome! I was on a roll that day I tried 5 new recipes, the Naan and the Ethiopian lentils were my favorites.Today I put all the left overs in a tortilla and heated :)
 

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#3845 Old 05-15-2013, 05:45 PM
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More sweets, baked vegan donuts!


 

Baked Vegan Doughnuts
Dry Ingredients:
1 cup all-purpose flour
1/2 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. salt

Wet Ingredients:
1/2 cup soy milk
1/2 tsp. apple cider vinegar
1/2 tsp. vanilla extract
Egg replacer for 1 egg (EnerG)
¼ cup vegan margarine

Preheat the oven to 350ºF.
In a large bowl, combine the dry ingredients with a whisk to mix thoroughly. Combine the wet ingredients in a small sauce pan over medium-low heat and mix until the margarine is just melted. This mixture should be just slightly warm to the touch.
Add the wet mixture to the dry and mix until just combined. It should form a very soft dough.
Using a tablespoon, scoop dough into an ungreased nonstick doughnut pan. Smooth out the top of each dough with your fingers―this will make for more even, prettier doughnuts but isn't crucial.
Bake for 12 minutes. They should not be browned on top, but a toothpick will come out clean. Invert the hot pan over a cutting board or cooling rack to release the doughnuts. Allow to cool completely before decorating.
Top with a glaze, melted chocolate, and/or sprinkles if desired.

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#3846 Old 05-15-2013, 07:41 PM
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More sweets, baked vegan donuts!


 

Baked Vegan Doughnuts
Dry Ingredients:
1 cup all-purpose flour
1/2 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. salt

Wet Ingredients:
1/2 cup soy milk
1/2 tsp. apple cider vinegar
1/2 tsp. vanilla extract
Egg replacer for 1 egg (EnerG)
¼ cup vegan margarine

Preheat the oven to 350ºF.
In a large bowl, combine the dry ingredients with a whisk to mix thoroughly. Combine the wet ingredients in a small sauce pan over medium-low heat and mix until the margarine is just melted. This mixture should be just slightly warm to the touch.
Add the wet mixture to the dry and mix until just combined. It should form a very soft dough.
Using a tablespoon, scoop dough into an ungreased nonstick doughnut pan. Smooth out the top of each dough with your fingers―this will make for more even, prettier doughnuts but isn't crucial.
Bake for 12 minutes. They should not be browned on top, but a toothpick will come out clean. Invert the hot pan over a cutting board or cooling rack to release the doughnuts. Allow to cool completely before decorating.
Top with a glaze, melted chocolate, and/or sprinkles if desired.

Must. Look. Away. shocked.gif I'm fat enough without this kind of help. Off topic, are computer monitors veg*an, does anyone know? I think I just ate mine.worried.gif

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#3847 Old 05-19-2013, 05:26 PM
 
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Caprese salad with homemade cashew bocconcinis. Mioum.
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#3848 Old 05-20-2013, 10:43 AM
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My "chicken" stuffing casserole. My mom used to make this once in a while and it was SO good. I've veganized it. :)

 

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#3849 Old 05-20-2013, 12:34 PM
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Mojo, I am a huge fan of your blog, and of your Pinterest boards!

Thank you


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#3850 Old 05-20-2013, 12:37 PM
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Seitan tacos made with Whole Grain Tortillas from the cookbook Whole Grain Vegan Baking.

 

white whole wheat flour, whole spelt flour, finely ground cornmeal, baking powder, vegan milk (Trader Joe's Unsweetened Soy Milk used here), salt, oil.

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#3851 Old 05-20-2013, 01:25 PM
 
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My "chicken" stuffing casserole. My mom used to make this once in a while and it was SO good. I've veganized it. :)

 

This looks good!

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#3852 Old 05-21-2013, 11:40 AM
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Originally Posted by Mojo View Post

 

Seitan tacos made with Whole Grain Tortillas from the cookbook Whole Grain Vegan Baking.

 

white whole wheat flour, whole spelt flour, finely ground cornmeal, baking powder, vegan milk (Trader Joe's Unsweetened Soy Milk used here), salt, oil.

Gosh that looks so good, but so disturbingly real :s

 

EDIT: I would like to just clarify that it looks good because I know its seitan, not because it looks like meat. 


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#3853 Old 05-22-2013, 05:31 PM
 
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Montreal style smoked meat is that like a fake meat?
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#3854 Old 05-23-2013, 10:00 AM
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I'd elaborate but Evidently  the subject is verboten..
 

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#3855 Old 05-23-2013, 03:41 PM
 
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I'd elaborate but Evidently  the subject is verboten..
 

Oh,so it's not fake?That's really naughty!whip.gifthumbsdown.gif

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#3856 Old 05-23-2013, 04:27 PM
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Philly Pepper Cheese Steak
Store bought vegan hoagie roll

balsamic vinegar
Gardein beefless tips
sauteed red bell pepper & onion

Daiya jalapeno Havarti

lick.gif

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#3857 Old 05-23-2013, 04:34 PM
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Chocolate mint mousse
- made with tofu!

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#3858 Old 05-23-2013, 07:27 PM
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That mousse looks incredible! shocked.gif
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#3859 Old 05-24-2013, 11:49 AM
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My dinner of spicy stir-fried veggies, cashews and sesame seeds topped with baked tofu-seaweed cakes lick.gif


That awkward moment when your partner walks into the kitchen to find you huddled in the corner with an open container of nooch and a spoon and your mouth encrusted with little flakes...  
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#3860 Old 05-24-2013, 12:30 PM
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My dinner of spicy stir-fried veggies, cashews and sesame seeds topped with baked tofu-seaweed cakes lick.gif

Have you got the recipe for those tofu cakes, please? I saw something similar on a TV cookery show, but they were fried :(

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#3861 Old 05-24-2013, 02:07 PM
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I tend to make them up as I go but got the idea from others here and a bit of googling 'tofu crabcakes'. Tonights mini cakes were roughly as follows:

 

Mash up 2/3 of a 400g block of firm tofu with your hands. Add a finely chopped chilli, a dash of soy sauce, 3 sheets of nori (snipped up with scissors), a spoonful of wakame (I love seaweed!), a pinch of salt, black pepper, a spoonful of vegan mayo and enough panko breadcrumbs to bind a bit and soak up any excess liquid - maybe half/ three quarters of a cup? Mix it all up, then take a tablespoon at a time, roll it into a ball and flatten slightly. Spray a baking tray with oil, then place the cakes on and cook in the oven for about 20 minutes, flipping them halfway through (I had it at 200 degrees C). They should be slightly golden. I got 13 out of this mix and I think they are really tasty cold so the leftovers are for work tomorrow:) Good luck!


That awkward moment when your partner walks into the kitchen to find you huddled in the corner with an open container of nooch and a spoon and your mouth encrusted with little flakes...  
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#3862 Old 05-24-2013, 05:35 PM
 
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Pizza with gooey vegan home made mozzarella... It tasted just like real mozzarella (although I'll add more salt next time).

I followed the recipe from Myoko Schinner's Vegan Artisan Cheese. She doesn't say how to cook it, so I went and tried it as dairy cheese. Not working. I discovered baking it at 350°F for 20 minutes. But I had started my pizza at 500°F, so I couldn't delay that much. Nevertheless, I'm sure ten more minutes would have made it perfect.
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#3863 Old 05-24-2013, 09:36 PM
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Pizza with gooey vegan home made mozzarella... It tasted just like real mozzarella (although I'll add more salt next time).

I followed the recipe from Myoko Schinner's Vegan Artisan Cheese. She doesn't say how to cook it, so I went and tried it as dairy cheese. Not working. I discovered baking it at 350°F for 20 minutes. But I had started my pizza at 500°F, so I couldn't delay that much. Nevertheless, I'm sure ten more minutes would have made it perfect.

You made your own vegan mozzarella cheese??shocked.gifnotworthy.gif Was it difficult? It seems to have melted just fine, from the photo, anyway. Please tell all. Thank you.


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#3864 Old 05-25-2013, 01:38 AM
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Oh,so it's not fake?That's really naughty!whip.gifthumbsdown.gif

 

 Not sure whats naughty about it its just a picture of my interpretation of food porn, i thought the topic was about having a bit of fun/humor but if the mere posting of a pic of meat gets my post erased and me admonished then this forum is way too strict and uptight for my participation.hi.gif

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#3865 Old 05-25-2013, 02:48 AM
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 Not sure whats naughty about it its just a picture of my interpretation of food porn, i thought the topic was about having a bit of fun/humor but if the mere posting of a pic of meat gets my post erased and me admonished then this forum is way too strict and uptight for my participation.hi.gif

This is a vegetarian forum and is meant as a place of support, pro-meat posts aren't allowed.

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#3866 Old 05-25-2013, 11:04 AM
 
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You made your own vegan mozzarella cheese??shocked.gifnotworthy.gif  Was it difficult? It seems to have melted just fine, from the photo, anyway. Please tell all. Thank you.
Yes, I did! Actully, it was pretty easy. I didn't have a proper mold, so before shredding it looked like a veal brain (gross), butthen you wouldn't know.

And it melted just fine, all gooey, you know? This was my first pizza con queso in over two months, and I drooled all over it. I also found out it's quite filling: I hate half of what I would haveof a sin queso pizza.

I am definitely going to do that on a regular basis. I have an Emmental (Swiss cheese) in the making right now - currently culturing in my cupboard.

The toughest part was getting the magic ingredients: xanthan gum and carraghean. I know, they're not on the healthy food list, but then again, cheese never was (in my book) either. This mozzarella is also so low in fat and calories its incredible it was that tasty.

I cannot believe no one has called up Myoki Schinner about starting a cheese business. Hear me out, here, this is not fake cheese. It is the real thing, just non dairy.

Veganism has become a lot easier!

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#3867 Old 05-27-2013, 02:50 PM
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Thanks to this thread I am going to have to get another bookshelf built just to hold all the new cookbooks I'll be ordering! (Not that I mind, though. The more yummy, non lab experiment vegan food and good books in my life, the better!) by the way, thank you to everyone that posted recipes, blog links and cookbook titles. It's such a tease to see good vegan food but have no way of knowing exactly how to replicate it for yourself.
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#3868 Old 05-27-2013, 03:19 PM
 
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Thanks to this thread I am going to have to get another bookshelf built just to hold all the new cookbooks I'll be ordering! (Not that I mind, though. The more yummy, non lab experiment vegan food and good books in my life, the better!) by the way, thank you to everyone that posted recipes, blog links and cookbook titles. It's such a tease to see good vegan food but have no way of knowing exactly how to replicate it for yourself.

I agree!I love this thread!I go through these posts and justdrool.gifall over my computer LOL!It's a big help to me.

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#3869 Old 05-28-2013, 12:30 PM
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Whole Wheat Raisin Bran Muffins from the cookbook Whole Grain Vegan Baking.

 

oat bran, whole wheat pastry flour, raisins, unsweetened applesauce, cinnamon, oil, vegan milk, lemon juice, Sucanat, vanilla extract, baking powder, baking soda, salt.

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#3870 Old 05-28-2013, 01:09 PM
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They look great Mojo!

 

But what do you reckon to the Whole Grain Vegan Baking book as a whole? I'm tempted to buy it as I'm a proper wholefoody girl and I've been dabbling in vegan baking recently - plus your great pics have really interested me! BUT I don't buy - and have no interest in buying - 'exotic' flours (anything other than ordinary wholemeal / wholewheat is exotic by my standards, though I do get stuff like oatbran and wheatgerm) or other fancy ingredients (the one concession I made to vegan baking was buying ground flaxseed, now I've used it a fair bit I do like flaxseed, but I don't want to buy many/or ideally any other 'non-standard cupboard staple' egg replacers.)

 

So with that in mind, would this book be good for someone like me who likes to keep things pretty simple and inexpensive, or would there be too many recipes I'd simply never make? Your thoughts would be appreciated :)


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