VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>

Fabulous newsletter once again!!!

Søren 165 posts Aug 27, 2005 12:58 AM	Hi everyone, I just realized I hadn't posted in ages although I visit this site nearly every day so when the latest newsletter arrived, it was an obvious occasion to rave about it (it is such a thrill to get all those wonderful recipes!) as it simply looks so good - as always! Funnily enough, I'd just been thinking about doing the "pork" tenderloin again when the new recipe with a jerk variation came in. Yesterday I spontaneously decided to do the Jamaican vegan stew as I had all the ingredients at hand. The unusual coconut-beer-curry sauce tastes heavenly, personally I'd probably add some more potatoes and less soy protein chunks next time (Note to Bryanna: You forgot to mention that the chunks be added to the sauce). The beautiful frozen dessert is also one of the must-try-out-recipes, and so is the golden BBQ sauce that Bryanna raves so much about LOL I loved the story behind it, and I promise to make a portion, Bryanna! Being Danish, I'm also very flattered that a traditional Danish recipe Æbleskiver (litterally: Apple slices because they used to be filled with an apple bit. No one however does that anymore) has found its way to the newsletter, even in a veganized version. They're pronounced: AY-bler-skee-vah, and they're usually only eaten during December while heating up for Christmas, usually with strawberry or blackberry jam on the side. They're usually accompanied with a glass of hot redwine toddy Glögg (redwine with some brandy, raisins, crushed almonds and spices like cloves and cinnamon). Otherwise, I've been revisiting lots of the wonderful recipes from the old newsletters. I made a double match of neatballs (this time they became the best ever I'd made) and froze them so there's enough for four meals for the two of us. They're very handy those days when there's just "20 minutes to dinner" ... I tried the Persian neatballs in yogurt sauce (lovely) and the Middle-eastern tomato-cumin-lemon-sauce from the very first newsletter which is still so good. Next time we're having them, I'll try the soup with neatballs and beans. Thanks again for your excellent work, Bryanna, you know how much we appreciate it! Søren PS! After all the desserts in this newsletter, will the next one be with almost-no-fat recipes? LOL Last Edited Søren on 27-Aug-2005 1:35 AM
Bryanna Owner/Moderator 1142 posts Aug 27, 2005 9:05 AM	So great to hear from you, Søren! I wondered what you were up to! Thanks for pointing out the missing ingredient in that recipe, and for the info about the aebelskivers! ---------- "To look like a goddess, eat like a peasant." Karen Andres
Søren 167 posts Aug 28, 2005 3:15 AM	By the way, an additional note to the æbleskiver: Actually, most recipes I've seen differ from pancake batters since the egg white is beaten separately and then folded in so the batter is usually quite thick, just like you describe your vegan batter! I wrote that æbleskiver (æbleskive = singular, plural: -r) are mostly eaten in December. They are but I suddenly recalled a birthday of mine in a distant past (September 1983 perhaps?) when I had my class mates home and my mum had decided to serve æbleskiver and had made a batch of about 100. Perhaps half of them were eaten, the rest served as missiles during a subsequent play in our garden! Not that this was a "traditional" use ... and I was only 9 at the time! Søren Last Edited Søren on 28-Aug-2005 3:17 AM
Bryanna Owner/Moderator 1144 posts Aug 28, 2005 8:09 AM	Great story! You know, I looked up a zillion different recipes, all slightly different. some had beaten egg whites, some did not. Most seemed alot runnier, and the way they described pulling the cooked batter up over the raw dough a little at a time also made it seem like the batter was runny. But a runny vegan batter definitely did not work! ---------- "To look like a goddess, eat like a peasant." Karen Andres
scj121 53 posts Aug 29, 2005 8:55 AM	I was wondering after looking at the æbleskiver recipe if it could be used to make something like a german apple pancake. My mom used to make this for me as a child (the recipe was passed down from my great grandmother!). It is a puffed eggy pancake with apples baked into it and it is one of the few things that I miss as a vegan! Do you think I might be able to use this batter recipe? Here's the original: German Apple Pancake 2 tbls butter/margarine and Pam 3 eggs 1/2 teas. salt 1/2 cup flour 1/2 cup milk apples - cored and sliced sugar and cinnamon melted butter powdered sugar Preheat oven to 450 degrees. Spray skillet with Pam. Place butter in 10" skillet. Melt in oven. Place apples into melted butter and add sugar and cinnamon and let them cook while you make the batter. (I don't measusre. I probably use about 1/4 cup sugar and 1-2 teas. of cinnamon - adjust to your preference) Beat eggs well. Add salt, flour and milk. Beat til smooth. Pour batter over apple slices. Reduce heat to 375 degrees and bake til edges are crisp and brown. Stephanie
Bryanna Owner/Moderator 1152 posts Aug 29, 2005 9:47 AM	No, this recipe won't work for that. I know exactly what you mean-- I used to make it all the time and we called it a "Dutch baby". Below is the best vegan recipe I have been able to devise so far for something similar (see the last variation); BRYANNA’S VEGAN "BATTER PUDDINGS", "YORKSHIRE PUDDINGS", “DUTCH BABIES”, “TOAD-IN-THE HOLE”, WHATEVER! Makes 12 (recipe can be doubled) Unfortunately, this works better in muffin tins than in a larger pan. Heat oven to 450 degrees F. Grease 12 muffin tins liberally with Earth Balance. Heat them in the oven just before you fill the pans-- for about 5 minutes. In food processor mix: 1/2 c. water 3/4 c. medium-firm regular tofu (extra-firm silken would probably be all right too) 1/2 c. plus 2 T. unbleached white flour 1 T. EnerG powdered egg replacer 1/2 tsp. baking powder 3/8 tsp. salt 1/8 tsp. tumeric (for "eggy" color) Process til it's a very smooth batter. Divide equally between the hot muffin cups. Bake 15 minutes, turning the pan after 5 minutes if your oven has "hot spots". After 15 minutes, flip the "puddings" over with a fork and bake 5-10 minutes more, or until crispy on the outside. They don't puff as much as the egg ones, or stay puffed forever, but they do have a crisp outside and a soft inside with air pockets, and they taste really nice. VARIATIONS: 1.) For "Toad in the Hole", a British dish, place a half of a browned vegetarian sausage in the bottom of each muffin tin before pouring in the batter. 2.) For a Sweet Batter Pudding, place sliced pitted dates at the bottom of the tins before pouring in the batter. 3.) You can make a form of oven pancakes called "Dutch Babies" (don't ask me why they have that name!) with a variation of this batter. Use only 1/2 c. tofu. You can add pinch of nutmeg to the batter, if you like. Bake at as above for 15 minutes, then at 400 degrees F for 5 minutes, without flipping them over. They should puff up in the middle and be brown and somewhat crispy on the outside. Serve with fresh lemon wedges to squirt on them and powdered unbleached sugar (grind in a dry blender with a little cornstarch) to sprinkle on top; or with maple syrup or fruit preserves. If you like, you can place chopped apple (with raisins, cinnamon and a little brown sugar, too, if you want) or other fruit (I saw one recipe using kiwifruit and mint!) at the bottom of the tins before pouring in the batter. ---------- "To look like a goddess, eat like a peasant." Karen Andres
scj121 56 posts Aug 29, 2005 9:51 AM	wow, Bryanna. thank you! I will have to give this a try asap!!! :) Steph

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