I am having a hard time finding a probiotic with a culture count of 15 billion that is 100% vegan. I am also looking for the level of potency at the expiration date, not manufacturing date. Any help??
Never Again

Deviled... VegHam?

I know it seems bizarre, but does anyone have a recipe for a faux deviled ham (like the stuff in the can)? I remember eating this stuff when I was younger and enjoyed it for some reason or other. I haven't eaten meat in a large number of years, so it obviously wouldn't have to be incredibly similar but something that might resemble it for sandwiches would be interesting I think.

Anyone have any ideas for a recipe for this? Or at least a recipe for a really good vegan sandwich spread of sorts?

Never Again

Not sure if this counts...

Quick After-School/After-Work Pizza!

Not much of a recipe so much as a tasty combo of food!

I just discovered Ian's Soy cheese French Bread pizzas (awesome!)

Saute some white onion and Tofurkey Italian Sausage, season w/ garlic powder and dried basil (though I bet fresh basil would be nice too). Heat up the pizza and put the onion/sausage mix on top and voila!

Also, add some olive oil over the pizza when heating so the cheeze gets melty! Soooo tasty!

Dee-lish Breakfast Sammich!

All you need is spinach, tomato, garlic/garlic paste, an english muffin, vegan butter, and some Lightlife sausage (or other sausage if you prefer)!

-Heat up some vegan butter and garlic paste in a small bowl.
-Saute some spinach and tomato (diced or sliced, doesn't matter), and season to taste (I used oregano, garlic powder, salt, pepper, and onion powder.)
-Form a patty out of the Lightlife sausage grounds (is that what you call them? sausage tube? egh something like that) and fry up seperately.
-Toast english muffin
-Add garlic butter to both sides of the english muffin, top w/ sausage patty and spinach/tomato mix and add more garlic butter over that.



(no subject)

I was wondering if anyone happened to have a recipe for a vegan pizzagaina?? I know its pretty much a meat, egg and cheese Italian Easter pie, but I totally want to try and make one vegan. I think I can do it, but I may need a little help from you guys!! under the cut is a very long list for a non-vegan, non- vegetarian pizzagaina. I know my Nana didn't need all the extra icky stuff to make it yummy, but shes passed away so I don't have her recipe :(

PIZZAGAINA!!Collapse )

*x-posted in cheapvegan*
  • Current Mood

Wrap Idea

Just thought I'd share what I threw together for dinner tonight! It was yummy, and it'd make a good packed lunch too I think :)

In a whole wheat tortillia I wrapped up, red beans and I rice I had already made. Sprinkle with soy cheddar cheese, drizzled with mango salsa and topped with some sprouts or lettuce. Wrap up and chow down!

Simple and delicious, just how I like it! *g*

x posted to vegancooking
  • Current Mood
    relaxed relaxed

A Not Too Complicated Diabetic Vegan Cake??

Hey Everyone!
I'm hoping that this is an appropriate place for this question...

My mom's birthday is coming up this weekend and I told her I would bake her a yummy cake. Thing is, she's recently been diagnosed with diabetes so i'm trying to find a good sugar free cake. I'm also wanting to make the cake vegan so she can see that vegan goodies are tasty as well :) . She says she's open to the kind of cake, but I know she likes german chocolate cake a lot (other good options would be a normal yellow cake, a carrot cake, or a marble cake). If anyone has any ideas/recipes to share, please let me know! I would really appreciate it.

I know she'll eat Splenda in most things but i'm not really a fan (although i've never had it in cake, i've had it in drinks and thought it was terrible). Are there any better healthy (and obviousely vegan) sugar alternatives anyone knows of?

Any and all help is appreciated!

Radishes and Chives!

Anyone have any good recipes that include a fair amount of either of these ingredients?? I don't want them to go bad in my fridge but for radishes I can't think of anything other than chopped in a salad, and for chives I can only think of putting them in mashed/baked/fried potatos.

Ideas please! :)

(no subject)

this is what i found last minute. i discovered i did have corn starch soooooo:

Chocolate Frosting


o 1 cup sugar
o 6 T corn starch
o 4 T cocoa
o 1/2 t salt
o 2 T oil
o 1 cup water ( i used soy milk)
o 1/2 t vanilla ( i had no vanilla extract but it was good anyways)

Mix sugar, cornstarch, salt, and cocoa in a medium sauce pan. Whisk in the water. Heat over medium until it gets thick and starts to boil. Boil for 1-2 minutes (make sure you don't boil too long, or it will set like toffee). Remove from heat and stir in oil and vanilla. Cool and spread on cooled cake.


(this is just like chocolate pudding so in the future i may make it as pudding too!!)

Potatoes 'n' Greens Soup (“Caldo verde”)

Potatoes 'n' Greens Soup (“Caldo verde”)

This is the “national soup” of Portugal and also extremely popular in Brazil. The name means “Green Broth”.

It’s basically just potatoes and chopped greens (“couve” in Portuguese).

This is extremely simple to make, and sounds like it would be nothing special, but somehow it winds up being a great “comfort food”.
Try it – you’ll like it.

For a big pot o' soup –

- Half a dozen or eight medium to big potatoes
- A bunch or two of fresh greens (collard greens or “couve” greens – see comments below)

- Cloves of garlic, chopped (if desired)
- An onion or two, chopped medium-fine (if desired)
- Olive oil for sauteing (if you’re using garlic or onions)
- Salt as desired

Peel and boil (or boil and peel) potatoes. (Or don’t peel them if you don’t want to -- I don’t, but everybody thinks my version is a little odd.) Mash with a masher or put through a ricer.

Shred greens – the usual recommendation is to shred “very thinly”. Discard any parts of the stalks that are very coarse. Couve leaves can be six or eight inches wide and a foot long. Brazilians stack the leaves, roll up like a newspaper, and slice like you’re slicing a cucumber. I find that you also need to also cut the shreds into shorter pieces, since shreds six inches long aren’t very graceful to eat. (You’ll wind up looking like this :-) - ).

In a big soup pot

Sautee garlic and/or onion. Add the greens and a splash of water, cover and cook over medium flame for a few minutes until they’re wilted. The greens are going to cook down in volume, but they start out being pretty voluminous – you may have to add in batches.

Add a couple more cups of water, stir in the mashed potatoes, then add and stir in enough water to make “a pot of soup”. A dash of black pepper if you like. Simmer over a low flame for half an hour or as necessary until thickened and greens are cooked. (You can leave it simmering over a low flame all day.) Salt to taste.

Traditionally, people drizzle a little olive oil onto theirs at the table.

Good hot, good cold, good lukewarm, good the next day (store in the fridge).

- A note on the greens -

In Portugal and Brazil, the greens are something called “couve”, which I have seen translated as both “kale” and “collards”. As I understand it, it’s a member of the Acephala Group of the species Brassica oleracea, which includes kale and collards, and it is basically a matter of opinion which member of the group is which.

Brazilian couve looks like the large, oval “Collard Greens” on the right in this photo, and doesn’t have any spicy or bitter taste. The leaves are as big as your hand, or bigger. (The “conventional” kale that I’ve eaten might be too bitter to work in this recipe.)

I’ve also seen recipes for Caldo Verde using cabbage as the “greens”.

I’d also be willing to make this with Asian greens, and I’d think that spinach would also work well.

* Caution: Traditional versions of Caldo Verde are apt to include non-veggie ingredients - Ask before you eat. *

- x-posted -