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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Bryanna, a few newsletter recipes questions...
Linda
478 posts
Nov 04, 2005
6:52 AM
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Bryanna,
Will you tell me if it's okay to use pumpkin in the butternut squash soup recipe -- looks so great.
Also, is there a certain kind of curry powder you recommend? I have had bad luck with them! The powder curry powders I've bought always ruin whatever I put them in! You don't call for much, which sounds good to me, but I'd like to know which you use. Maybe a brand or maybe just which spices are in your favorite curry powder; so I can look for one which has same.
Also, the directions for making the pomegranate gravy in your seitan recipe -- looks SO good, by the way! -- it says to mix in the cornstarch, etc., and cook stovetop: Do you mean the claycooker can be used over a flame?!
Also, mine is glazed on the bottom -- is it okay to cook this over a flame as well?
AND :) I will be making your AMB pumpkin cinnamon rolls for Monday morning -- should I make them early Monday morning to serve warm; or can they be made the night before?
And I was wondering if your "White Maple Glaze" can be used on them? And, don't you have a glaze with cream cheese (not the frosting one)?
I seem to recall you had one I loved, but I can't find it. Would you post it if you have it?
And would it be okay for this recipe?
Some of these will be going home with some friends, so how should I tell them to store them?
Thanks, Bryanna, and sorry for so many questions!
Last Edited Linda on 4-Nov-2005 7:54 AM
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Linda
479 posts
Nov 04, 2005
8:18 AM
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Oh, three more! For your Alberta wheatberry bread, it calls for soaking for 48 hours -- should that be in the fridge?
Can (jarred) apple butter be used for applesauce in your peanut butter blossom cookies?
Blackeyed pea chili -- when to add the masa harina? Directions don't say, I assume at the end, but should it continue to cook, or add and remove from h eat?
Thanks!
Last Edited Linda on 4-Nov-2005 8:58 AM
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Bryanna
Owner/Moderator
1251 posts
Nov 04, 2005
10:31 AM
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Whew! I'll try to answer one by one:
1.) Will you tell me if it's okay to use pumpkin in the butternut squash soup recipe -- looks so great.
A) Yes this is fine-- it should be a firm, dryish pumpkin, though.
2.) Also, is there a certain kind of curry powder you recommend? I have had bad luck with them! The powder curry powders I've bought always ruin whatever I put them in! You don't call for much, which sounds good to me, but I'd like to know which you use. Maybe a brand or maybe just which spices are in your favorite curry powder; so I can look for one which has same.
A)Try using a garam masala blend from an Indian store. Brands vary so much from region to region.
3.) Also, the directions for making the pomegranate gravy in your seitan recipe -- looks SO good, by the way! -- it says to mix in the cornstarch, etc., and cook stovetop: Do you mean the claycooker can be used over a flame?!
A) I guess I should re-phrase these instructions-- thanks for pointing them out. I meant to squeeze and scrape the stuff from the cooking parchment into the pot that you mixed the glaze in and cook it in that. DON'T use your clay cooker on the stovetop!
3. a.) Also, mine is glazed on the bottom -- is it okay to cook this over a flame as well?
A) NO, please! the only type of clay pot you can use on a stovetop is the chinese sandpot with the wire on the outside.
4.) I will be making your AMB pumpkin cinnamon rolls for Monday morning -- should I make them early Monday morning to serve warm; or can they be made the night before?
A) As with many breads, you can shape them and let them rise in the fridge overnight (WELL-covered, with room for expansion), then bake in the morning. Take them out of the fridge first thing.
5.) And I was wondering if your "White Maple Glaze" can be used on them?
A) Yes, indeed.
5. a.) And, don't you have a glaze with cream cheese (not the frosting one)?
A) No, just a tofu creme cheeze frosting. But, maybe you could thin it out with some soymilk?
6.) Some of these will be going home with some friends, so how should I tell them to store them?
A) If not eaten withing a day or two, I would freeze them. They can be re-heated in a toaster oven (not the microwave).
7.) For your Alberta wheatberry bread, it calls for soaking for 48 hours -- should that be in the fridge?
A.) No-- it has to almost sprout.
8.)Can (jarred) apple butter be used for applesauce in your peanut butter blossom cookies?
A.) I don't really know, but it's worth a try.
9.) Blackeyed pea chili -- when to add the masa harina? Directions don't say, I assume at the end, but should it continue to cook, or add and remove from h eat?
A.) At the end, yes. It can stay on low heat after that. I will fix that in the recipe-- have to upload a new file after I do corrections! Good thing I have sharp-eyed readers!
Thanks, Bryanna, and sorry for so many questions!
No problem, Linda!
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"To look like a goddess, eat like a peasant." Karen Andres
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Brenda W.
4 posts
Nov 04, 2005
10:31 AM
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Hi Linda,
About the curry powder .... there are curry powders, and then there are CURRY POWDERS!! Since that spice is a combination of a number of spices, every kind will taste different.
The one I am TOTALLY in love with is Maharajah Style Curry Powder from Penzey's Spices. This is an extremely fragrant, luscious curry powder, but not hot at all. Quite expensive, but once you taste it .... WOW!!
Penzey's has 9 different curry powders (link) I get all my spices from them ... they are very reasonably priced, and their spices are consistently VERY fresh.
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kourtney
117 posts
Nov 04, 2005
12:20 PM
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Linda, if you do substitute apple butter for the apple sauce, you may want to cut back on the sugar in the recipe. Apple butter is way sweeter than apple sauce.
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Debbie
876 posts
Nov 04, 2005
2:19 PM
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Linda,
I like this curry powder Indian Curry. I like Frontier brand spices.
Their Bac'Uns is also good and vegetarian. It is good as salad toppings. Bac'Uns.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Linda
480 posts
Nov 04, 2005
4:59 PM
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Oh, thank you, Bryanna! That about covers it :D
Brenda! Thanks so much; I have needed a recommendation for curry powder for years...every time I come across a recipe which calls for curry powder, I pass on it :/. Those look great, though! I will contact them and see if they sell a sampler pack so I can try them all; if not, I will ask for free samples ;). But I'll definitely get the Garam Masala and the one you suggested. I'll hold off on making Bryanna's Squash soup till I get it. I hope it will arrive before Thanksgiving. Thanks again! I really appreciate it.
Kourtney, I was thinking I might not use the apple butter after all since it's a lot thicker too...I could add water, but that would just get messy. I picked up some applesauce :)
Thanks, Deb! I'm not sure if I've tried Frontier...but, I swear I've tried so many and they are awful! I thought for a while that I just couldn't make it at home without a recipe which calls for each specific spice individually. Those type recipes come out better for me. AND I know I like curry dishes because they are SO yummy in a good Indian restaurant!
Thanks, all :)
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JulieH
206 posts
Nov 05, 2005
10:41 AM
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Hi Linda,
I know what you mean about curry powder. All I can say is that Penzey's Spices is almost life-changing. They are so incredibly fresh and fragrant! Truly amazing! They are starting to open Penzey stores accross the nation. They just opened one in Portland and they're opening one in Los Angeles and Arizona I think too. They're also in the Midwest and East Coast as well.
Other Penzey spices I love: poultry seasoning (yummy on scrambled tofu!!), garlic salt, baking blend, various cinnamons, ground ginger (amazingly flavorful in desserts), onion powder, peppercorn blends, turmeric (so fresh and strong you only need to use have the amount in a recipe), pimenton (smoked paprika)...
Once you start you'll become a Penzey's spice junkie :-)
Julie
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Linda
481 posts
Nov 05, 2005
11:09 AM
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Ooh,another endorsment! Thanks, Julie!
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Linda
482 posts
Nov 05, 2005
11:12 AM
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BRYANNA,
When I remove the prepared and risen-overnight rolls from the fridge, do I put them immediately into a preheated oven or do I let them come to room temp first? And if so, how long would you say to let them sit out before putting in the oven?
Thanks.
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Bryanna
Owner/Moderator
1258 posts
Nov 07, 2005
4:31 PM
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I just take them out of the fridge while the oven heats up.
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"To look like a goddess, eat like a peasant." Karen Andres
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