Comments for Vegan & Demanding

Comment on Tomato and Persian cucumber salad with a lime basil & mint chiffonade. by Catita

Catita — Tue, 31 Jan 2012 18:09:04 +0000

loved loved loved this recipe! tomatoes are just fantastic!

Comment on Kale & seaweed salad by Raw James

Raw James — Sun, 18 Dec 2011 07:18:07 +0000

Eating raw is today’s trend of healthy diet.

Comment on Fruitcake, seriously. by Elaine Cunningham (@e_cunningham)

Elaine Cunningham (@e_cunningham) — Sat, 17 Dec 2011 13:33:42 +0000

Franny, nutmeg and mace are made from the same seed pod. The flavors are similar, though nutmeg is a little sweeter and more assertive. You can usually substitute nutmeg for the mace with good results.

Comment on Lobster mushroom & corn chowder by Altin

Altin — Tue, 06 Dec 2011 09:30:10 +0000

Well, this was just great! Had to use a mix of oyster and button mushrooms, lobster not being available around here, but still very delicious with these more prosaic ingredients, so don’t be deterred if you haven’t got fancy mushrooms on hand!

Comment on Fruitcake, seriously. by Julie B

Julie B — Mon, 05 Dec 2011 17:32:04 +0000

Thanks for pointing out this mistake Franny! I’ve now corrected it.

Comment on Fruitcake, seriously. by Franny

Franny — Mon, 05 Dec 2011 17:23:50 +0000

I can’t seem to find mace do you have a substitute? 1/4 cup seems like a lot.

Comment on Osso Bucco & Risotto alla Milanese. Vegan! by akismet-b907d3e00c3a0cd84c5e556bd3b40935

akismet-b907d3e00c3a0cd84c5e556bd3b40935 — Wed, 30 Nov 2011 14:31:45 +0000

OH my gosh this was truly amazing! I had to do a little tweaking so that I used what I had available. I used about a dozen Cremini Mushrooms, 1 cup Risotto Rice, a little Truffle Oil and Some Garlic Powder. I didn’t use the Gremolita as I didn’t have enough fresh Italian parsley or a lemon. Everyone raved over the richness and the flavors being just that of Osso Busco. Next time I make this I will use about 20 Cremini’s (not able to find King Oysters) and a big batch of Kale Greens on the side….. Thank you for the inspiration!

Comment on Chocolate fondant with lemon sabayon by Altin

Altin — Wed, 30 Nov 2011 12:09:31 +0000

It worked out very well indeed! The proportions you give worked out about right (the blender stuggled with it a little bit, but nothing a tbsp or two of liquid didn’t fix) and the mixture didn’t look like it would set, but overnight magical things happened in the fridge. Very simple, and very impressive!

I know this desert as a Marquise au Chocolat and this is in every way the equal of the eggs-n-butter version. Served it with an orange-flavoured vegan creme anglaise (not having any sherry worth drinking on hand) and some macerated berries – delicious! Thanks so much for your help!

Comment on Fruitcake, seriously. by Julie B

Julie B — Fri, 25 Nov 2011 12:52:44 +0000

Happy Thanksgiving Ann! So sorry I could not reply to your question in time, I've been swamped. How did it turn out? My approach to holiday cooking is always going with luxurious meals which do not try to emulate holiday traditions. The very thought of fake turkeys, green beans casserole and sweet potatoes with marshmallows makes me ill. I prefer elaborate menus, luxurious ingredients, multiple courses, decadent deserts and the best wine I can afford. To me that's a celebration while Tofurky is closer to punishment. But that's just me. One example of such a meal for a Sol Invictus party is posted here.

Comment on Chocolate fondant with lemon sabayon by Julie B

Julie B — Fri, 25 Nov 2011 12:34:06 +0000

Thank you Altin! 350 gr of silken tofu will do. Let me know how it works out for you.