Bryanna
Owner/Moderator
2335 posts
May 02, 2008
1:17 PM
|
Don't panic if you can't get into the "Vegan Feast" page (I took the word "newsletter" out of the page title, BTW)! I just archived the last issue and set up the password page for the last issue. Now I have to send the info out to everyone. That takes awhile, because yahoo only allows me to send so many in an hour! But you should have your password by tomorrow at the latest!
Save the url and password I'm sending you this time, because that will be the one you use from now on to access the Archives and forum (if you haven't bookmarked the forum).
I hope you enjoy this issue and I'm awaiting feedback!
Once again, THIS FORUM WILL STAY OPEN!
Have a great weekend!
|
Bryanna
Owner/Moderator
2336 posts
May 02, 2008
6:47 PM
|
It's 6:45 Pacific Daylight Savings Time and all of the access info emails have been sent out!
|
Silvia
Silvia
163 posts
May 02, 2008
11:58 PM
|
Wow! The newsletter looks great Bryanna! Thank you!
I can't believe you have a recipe for Pasta with White "Clam" Sauce! I used to love that. As soon as I saw your scallop recipe and then the clam meat, I immediately wondered if I could use the clam meat to make Linguine with Clam Sauce, and then when I continued to read your newsletter... there was the recipe! That's fantastic!
The desserts look amazing.
I just have one question. In some of your recipes where you use "egg wash" and you use flax seeds - is there something else I can use besides flax, like maybe sesame seeds? I am allergic to flax. Is there a particular reason why flax is used (does it have some sort of special properties)?
Peace~
Silvia
|
Bryanna
Owner/Moderator
2337 posts
May 03, 2008
8:10 AM
|
Silvia, I'm so glad you like the last issue! I'm confused about the egg wash, flax thing. For an "egg wash" on bread I use soymilk. For an egg substitute in baking, I use flaxseed blended with water (flaxseed "glop") sometimes as an egg replacement in baking. You can use chia seeds instead for that as well, I'm told, but haven't tried it. There is a particular quality of flax and chia seeds that make them useful for this, because it gets thick and viscous, like egg white, when blended with water (in a blender or with a stick blender).
Evidently chia is marketed as Salba® for a higher price than bulk seeds. Hype? I dunno! I was reading a blog entry about this at http://leisureguy.wordpress.com/2007/08/14/salba-chia-seed/ Read the comments-- it's interesting.
Last Edited on 3-May-2008 8:20 AM
|
Silvia
Silvia
164 posts
May 03, 2008
12:38 PM
|
Yes, I did mean the "flaxseed glop!" (It was late last night when I was writing!) I have to see if I can find those chia seeds. The only place I have ever seen them is with those chia pets!
I have another question: In the French Dip Sandwiches recipe you mention Beefy Seitan Steaks and you say "See Bookmarks under Basics in this issue" and I didn't see any Basics listed in the bookmarks even though it is on page 3. I just thought I would mention it.
Peace~
Silvia
|
Bryanna
Owner/Moderator
2338 posts
May 03, 2008
1:03 PM
|
Okay, you got me! I didn't divide the Bookmarks into sections this time-- actually I have not done that since the Jan/Feb/Mar 06 issue--forgot about that! I'll correct that-- in the meantime, just look for the Beefy Seitan Steaks in Bookmarks! And, until I correct the others, just lokk for the recipe by itself in the bookmarks.
I also saw that I have not yet bookmarked the first issue I did in pdf-- the Feb/march 05 issue. I will correct this in all the issues and re-post them as soon as I can!
Last Edited on 3-May-2008 1:54 PM
|
Silvia
Silvia
165 posts
May 03, 2008
7:49 PM
|
Oh my goodness Bryanna! I didn't mention that to create more work for you! I know sometimes you make corrections to newsletters and post an updated copy, but I don't think you have to make all those corrections - I don't think it's necessary!
Peace~
Silvia
|
Bryanna
Owner/Moderator
2339 posts
May 04, 2008
3:23 PM
|
No problem, Silvia! It just took a few minutes!
|
