The Vegetarian & Vegan Thread

[adi]

^ we have this great vietnamese place just around the cornr, and i love how they make their tofu. it was the first tofu i ever ate and i got hooked haven't done it home yet, should try soon

 

[Deleted member 36123]

^ Yeah it's weird how yummy it can be when they know what they are doing but so awful as well! I agree it's easy to get hooked hehe!

 

[chanelnumber5]

does anyone know of a replacment to gelatine that you can use in hom cooking and buy relatively easily? thanks

 

[Deleted member 36123]

There are a number of vegetarian-gelatins on the market at the moment including:

- agar-agar (powder or flakes from a sea vegetable)
- arrowroot (a starchy powder from the tropical tuber of the same name)
- guar gum (the product of East Indian seed)
- xanthan gum (a corn extract)
- kudzu (a starchy powder from the plant’s tuber)
- most kosher gelatins are also vegetarian

They are all pretty easy to find in just your local supermarket or health food store ​

 

[lightuponme]

does anyone know of a replacment to gelatine that you can use in hom cooking and buy relatively easily? thanks

The most popular is agar, here's a link :

http://en.wikipedia.org/wiki/Agar

it is available in all the malls where there are some organic foods I guess

 

[chanelnumber5]

sYdneY and lightuponme my huge thanks to both of you!

 

[Deleted member 36123]

^ That's okay! Hope it helps!

 

[Deleted member 36123]

Does anyone have any good vegetarian snack ideas? I only seem to be able to come up with:

- fruit
- chopped carrot, celery, pepper sticks
- nuts

I really need some inspiration LOL!

 

[misssakura]

Popcorn ( i like to put a bit of melted granulated brown sugar onto mine)

Filo pastry puffs (make them with sheets, have a big jar of chopped up onion, tomato, carrot, sweetcorn and capsicum so you can just shove it in), you can do this in 10 minutes and make a big batch to snack on

Hummus on pita/naan slices, my favourite is kumara and pumpkin

Pretzel sticks with dip (e.g. gespacho)

Homemade muesli bars

toasted seeds

Small slab of vegan dark chocolate e.g. green and blacks (its expensive so you can't have a lot and dark chocolate is good for you)

mini pizza wedges, make a big batch of dough and cook it with tomato purree and toppings, then you can divide it up into about 10-12 mini slices to grab at convenience

fruitcups, use chopped up fruit and set it in agar-agar and fruit juice

sushi

raisins/dried fruit

apples/bananas etc

fruit smoothie using freezer fruit and hardly any/no sugar

 

[Deleted member 36123]

^ Thanks so much misssakura!! So many delicious sounding snack ideas!

I did a bit of digging around on the net and I found this site http://vegweb.com/index.php?board=159.0 which has some really great snack ideas as well

 

[Sweets]

cheese, crackers, hummus, chips, salsa, guac, baba ganouche with pita, luna bars, cliff bars, dried fruit, whole wheat sandwiches (or half if its just a "snack"), soy ice cream, sorbet, bagels, popcorn... hmm what else.. im hungry now...

 

[Sweets]

oops my reply was kind of late, i didnt know what missakura wrote before i typed mine

 

[Deleted member 36123]

^ Thanks so much sweets!! I have so many new ideas now!

 

[misssakura]

Currently drinking Phoenix Organic apple juice, definitely my favourite beverage brand of all time. They have AWESOME packaging, the taste is just phenomenal and their company policies are just awesome. The price is pretty damned decent too. Their organic cola is the tastiest thing ever...

 

[*Happiness*]

those dishes look tasty missakura!!

 

[Deleted member 36123]

Currently drinking Phoenix Organic apple juice, definitely my favourite beverage brand of all time. They have AWESOME packaging, the taste is just phenomenal and their company policies are just awesome. The price is pretty damned decent too. Their organic cola is the tastiest thing ever...

Oh that sounds really nice! I don't think we get it here in Australia though but I'll keep a look out!

 

[misssakura]

thanks happiness you should see Oliver's nachos, so good and dairy free : D

sydney it's funny because I always thought Phoenix Organic was made in Australia until yesterday when I found out it was a New Zealand brand..i think they don't ship overseas because they have a strict sustainability policy which also involves environmental concerns - and they don't want to be dependent on raw fossil fuels, so they can't ship overseas unless they find an eco friendly way to do it without overstretching their resources.

I'm all for local brands and sustainability policies. I just wonder how i'll cope when I get back to the UK in 2008! NEED MY PHOENIX D:

 

[chanelnumber5]

could anyone please please give me a lemon meraguine pie or cheesecake recipe that contain any of these as to be used as a gelatine alternative,

- agar-agar (powder or flakes from a sea vegetable)
- arrowroot (a starchy powder from the tropical tuber of the same name)
- guar gum (the product of East Indian seed)
- xanthan gum (a corn extract)
- kudzu (a starchy powder from the plant’s tuber)

i would be eternally greatful if anyone could help thanks

 

[Deleted member 36123]

Here are some recipes that might help

Vegan Berry Cheesecake - serves 6

Ingredients
350g/12oz Soft Tofu
120ml4fl.oz. Soy Milk
100g/4oz Caster Sugar
1 tbsp Vanilla Extract
60ml/2fl.oz. Maple Syrup
1 x 20cm/8 inch Prepared Base
350g/12oz Mixed Berries e.g. Strawberries, Raspberries, Redcurrants
2 tbsp Water
Extra sugar to taste

Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4.

2. Place the tofu, soy milk, sugar, vanilla extract and maple syrup in a blender and process until smooth.

3. Pour into the pie crust and bake for 25 minutes.

4. Remove from oven, allow to cool then refrigerate until chilled.

5. Place the fruit, water and sugar to taste in a saucepan and bring slowly to the boil. Continue to cook for 5 minutes until softened. Allow to cool.

6. To serve - remove the cheesecake from the tin and pour the fruit over the top.

Here is a vegan one for Lemon meraguine pie

INGREDIENTS

• Flaky Pie Crust
  • 1 1/2 cups whole wheat pastry flour
  • 1/4 teaspoon salt
  • 1/4 cup corn oil or canola oil
  • 3 to 6 tablespoons cold, low-fat, soy milk or water, more or less as needed
• Lemon Filling
  • 2 cups water
  • 1 cup light unbleached cane sugar
  • 3/4 cup lite silken tofu (firm), crumbled
  • 6 tablespoons cornstarch
  • 1 tablespoon canola oil
  • 1/4 teaspoon salt
  • 1/2 cup fresh lemon juice
  • 2 teaspoons finely grated lemon zest (optional)
• Tofu Whipped Topping
  • 3/4 cup lite silken tofu (firm), crumbled
  • 2 tablespoons pure maple syrup
  • 2 teaspoons hazelnut oil, walnut oil or canola oil
  • 1 teaspoon vanilla extract
  • Pinch of ground nutmeg

METHOD


Flaky Pie Crust
Preparing flaky, whole grain pastry is not particularly difficult - the secret is in the technique. Work quickly, and handle the dough as little as possible to guarantee the flakiest results.

Have ready one 23 centimeter / 9 inch pie plate. Place the flour and salt in a large mixing bowl, and stir them together.

Cut in the oil with a pastry blender or fork until the mixture resembles coarse crumbs.

Sprinkle the milk or water over the flour mixture, tossing gently with a fork to lightly moisten the dry ingredients (too much liquid will make the dough sticky; not enough liquid will make it dry). The flour should be evenly moistened, not damp or soggy. With your hands, quickly form the dough into a ball, handling it as little as possible.

Place the dough between 2 sheets of waxed paper, and roll it out into a circle about 2.5 centimeter / 1 inch larger than your pie plate. Remove the top sheet of waxed paper. Carefully flip the crust over, and lay it in the pie plate with the dough against the plate. Working very carefully and gently, remove the second sheet of waxed paper. Ease the crust into the pie plate without stretching or tearing it. Trim the edges or turn them under to within 0.75 centimeter / 1/4 inch of the rim and flute them.

Thoroughly prick the sides and bottom of the crust with the tines of a fork to keep air bubbles from forming under the surface.

For pies that will be filled, then baked :

To prebake the crust, place it in a preheated 205C/400F oven for about 12-15 minutes, or until it turns a deep golden brown. Remove the crust from the oven, and allow it to cool before filling it.

For pies that will filled and chilled, or baked very briefly :

To fully bake the crust, place it in a preheated 205C/400F oven for about 20 minutes or until it turns a rich brown color and is crisp. Remove the crust from the oven, and allow it to cool before filling it.

Lemon Filling

After fully baking the pie crust, transfer it to a cooling rack, and allow it to cool for 10 minutes.

Place the water, sugar, tofu, cornstarch, oil, and salt in a blender, and process until very smooth. Pour this mixture into a 2 L saucepan. Place the saucepan over medium-high heat, and bring the mixture to a boil, stirring constantly with a wire whisk. After the mixture thickens, reduce the heat to low, and continue to cook, stirring constantly with the wire whisk, for 1 minute longer. Remove the saucepan from the heat, and beat in the lemon juice and zest, if using. Pour this hot filling into the cooled pie crust.

Cover the top of the pie with a sheet of waxed paper, pressing it against the filling very gently to prevent a "skin" from forming. The edges of the waxed paper will fan out. Chill the pie in the refrigerator for 8 hours or overnight.

Just before serving, carefully remove the waxed paper. Spread the top of the chilled pie evenly with the tofu whipped topping. Alternatively, spoon a dollop of the topping on each slice as it is served.

Tofu Whipped Topping

Place all the ingredients in a blender or food processor fitted with a metal blade, and process until the mixture is completely smooth and very creamy. The secret to the ultra-creamy consistency of this topping is processing it for several minutes. This is necessary to pulverize the tofu thoroughly and eliminate any graininess. After the long processing time, the texture will be miraculously transformed.

You may find that a food processor is easier to use if the mixture is too thick to process effectively in your blender. Store the topping in a covered container in the refrigerator until you are ready to use it.

Here is a vegetarian recipe for Lemon meraguine pie that uses agar-agar powder

Crust:

1 cup unbleached white flour 1/2 cup whole wheat pastry flour 1/4 tsp. salt 1 to 1 1/2 tsp. baking powder 4 Tbs. canola oil 5 to 6 Tbs. apple juice, chilled

Lemon filling:

12-oz. container frozen natural-style lemonade 4 cups water 2 Tbs. kudzu (see glossary) 1 Tbs. agar-agar powder (see glossary) 5 Tbs. lemon juice 2 tsp. grated lemon zest 4 to 5 Tbs. turbinado sugar (see glossary) or granulated sugar cane juice (see glossary) 1/4 tsp. lemon extract
Meringue topping: 5 large egg whites 5 Tbs. sugar (see note)

CRUST:
Preheat oven to 350 degrees. Sift flours, salt and baking powder. Add oil; mix lightly with a spatula until oil is absorbed. Add apple juice; mix again to form a ball. Knead gently 1 minute, or until smooth. Flatten dough into a disk shape, cover with plastic film and chill 20 to 30 minutes.

Roll out dough on floured surface 1 to 2 inches than a 9-inch pie pan. Fit dough into lightly oiled pan, easing dough along sides. Trim excess to edge of pan; crimp with fork. Chill 20 minutes more. Tightly line bottom of crust with aluminum foil; weight with rice, dried beans or pie weights. Bake until light brown and crisp, 2 0 to 3 0 minutes.

Lemon Filling:

In saucepan, reconstitute lemonade with 4 cups water. Remove 3 tablespoons lemonade, mix with kudzu and set aside. Add agar-agar to saucepan; stir until dissolved, about 3 0 seconds. Stir kudzu mixture vigorously; add to saucepan. Stir until pudding thickens, about 1 0 minutes. Remove from heat; stir in lemon juice, zest, sugar and lemon extract. Adjust sugar and/or lemon to taste. Let mixture cool slightly, then spoon into cooked pie crust. Refrigerate until firm, about 2 hours.

Meringue Topping:
Preheat oven to 400 degrees. Beat egg whites in cold bowl until foamy; add sugar and continue to beat until thick peaks form. (Using an electric mixer produces superior peaks).

Lightly oil half a cookie sheet. With a spatula, gently spoon egg whites onto sheet in a 9 -inch circle. Bake 10 to 12 minutes, or until peaks are light brown. Carefully lift meringue topping off cookie sheet with 2 spatulas; place on top of pie. Refrigerate at least 1 hour before serving.

Makes 8 servings.

 

[Deleted member 36123]

Here is a vegetarian recipe for a fruity cheesecake that uses arrowroot

Yield: 8 Servings

Ingredients
- 5c Finely ground granola
- ¼lb Soy margarine
- 1cSoymilk; -OR- Dry Soyagen AND Water
- 20oz Tofu
- ½c Dry fructose
- ½c Refined soy oil
- 1tb Vanilla extract
- 1ts Almond extract
- 2ts Arrowroot powder
- ¾c Apple juice concentrate
- 3tb Arrowroot powder
- 6cFresh strawberries

CRUST FILLING TOPPING

Blend granola and margarine together in bowl.

Spread in oiled pie plate and bake at 350F for 5 min.

Blend filling ingredients in blender until smooth.

Pour into pie crust.

Bake at 350F for 20 min.

Mix 1/2 c of juice concentrate with arrowroot.

Simmer strawberries with 1/4 c of juice concentrate.

Add arrowroot mixture and simmer for 15 min more.

Pour topping over cheesecake and cool before slicing.