So I've been doing this low-fat vegan thing, and cooking new things,
and making up new recipes, but the catch is, they're all low-fat and
vegan. ;-)

I would post them if anyone wants to read them; otherwise, I'm happy
to avoid cluttering up the group with stuff no one wants to see.
Thoughts?

Serene

Sereney-pie wrote:

> So I've been doing this low-fat vegan thing, and cooking new things,
> and making up new recipes, but the catch is, they're all low-fat and
> vegan. ;-)
>
> I would post them if anyone wants to read them; otherwise, I'm happy
> to avoid cluttering up the group with stuff no one wants to see.
> Thoughts?

I'd be interested.

--
Dan Goodman
"I have always depended on the kindness of stranglers."
Tennessee Williams, A Streetcar Named Expire
Journal http://dsgood.livejournal.com
Futures http://clerkfuturist.wordpress.com
mirror 1: http://dsgood.insanejournal.com
mirror 2: http://dsgood.wordpress.com
Links http://del.icio.us/dsgood

Dan Goodman wrote:
> Sereney-pie wrote:
>
>> So I've been doing this low-fat vegan thing, and cooking new things,
>> and making up new recipes, but the catch is, they're all low-fat and
>> vegan. ;-)
>>
>> I would post them if anyone wants to read them; otherwise, I'm happy
>> to avoid cluttering up the group with stuff no one wants to see.
>> Thoughts?
>
> I'd be interested.
>

Hokey-dokey. It's been a fun experiment to me, but I didn't want to
make a nuisance of myself.

Serene

Sereney-pie wrote:
> Dan Goodman wrote:
>> Sereney-pie wrote:
>>
>>> So I've been doing this low-fat vegan thing, and cooking new things,
>>> and making up new recipes, but the catch is, they're all low-fat and
>>> vegan. ;-)
>>>
>>> I would post them if anyone wants to read them; otherwise, I'm happy
>>> to avoid cluttering up the group with stuff no one wants to see.
>>> Thoughts?
>>
>> I'd be interested.
>>
>
> Hokey-dokey. It's been a fun experiment to me, but I didn't want to
> make a nuisance of myself.

Pah! You go girl)

On Tue, 15 Apr 2008 21:45:26 -0700, Sereney-pie
> wrote:

>So I've been doing this low-fat vegan thing, and cooking new things,
>and making up new recipes, but the catch is, they're all low-fat and
>vegan. ;-)
>
>I would post them if anyone wants to read them; otherwise, I'm happy
>to avoid cluttering up the group with stuff no one wants to see.
>Thoughts?
>
Serene... almost everything you post sounds delicious to me. So
AFAIC, go ahead! I'd rather have your form of clutter than the spam
form of clutter. Your photos are greatly appreciated too. At the very
least you'll dispel the myth that this group doesn't post recipes. If
you post recipes for any length of time, be prepared to be dumped on
after a while - remember what happened to Jill.... she was targeted
because she posted so many recipes. Whatta group! Sheesh. You need
a thick hide to participate here in any meaningful way.



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sf wrote:
> You need
> a thick hide to participate here in any meaningful way.

Yeah, you never know -- you might be told you're not worth listening
to because of your "lifestyle".

Serene

Sereney-pie wrote:
> sf wrote:
>> You need
>> a thick hide to participate here in any meaningful way.
>
> Yeah, you never know -- you might be told you're not worth listening to
> because of your "lifestyle".
>
> Serene

Pish-tosh to others sitting in judgment of your "lifestyle".

Please, keep the recipes coming, Serene, I may even make your tofu mayo,
just to see what it's like - it has garlic in it, how bad can it be? <lol>
--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?

ChattyCathy wrote:
> Sereney-pie wrote:
>> sf wrote:
>>> You need
>>> a thick hide to participate here in any meaningful way.
>> Yeah, you never know -- you might be told you're not worth listening to
>> because of your "lifestyle".
>>
>> Serene
>
> Pish-tosh to others sitting in judgment of your "lifestyle".

Oh, I know. I was just being a smart-ass. :-)

>
> Please, keep the recipes coming, Serene, I may even make your tofu mayo,
> just to see what it's like - it has garlic in it, how bad can it be? <lol>

It's like a soy aioli, especially the next day. The Tabasco (which
was supposed to be cayenne in the original recipe) gives it a kick.
I will probably make more today. It took me about two and a half
days to use up the batch. :-)

Serene

Janet Baraclough wrote:
> Serene, do you have a tried and tested recipe for a vegan cake please?
> Not a grand occasion one; just, suitable for morning coffee or afternoon
> tea.

Yep. These are the only two I make, because they're the only
non-yucky ones I've tried. The first one is a chocolate cake from
Goomba; the second is a boiled spice cake from Vegetarian Times
magazine. Careful not to overcook either one, or they'll be dry.

A pic of the spice cake:
http://pics.livejournal.com/serenejournal/pic/0002d2r6/

Eggless Chocolate Cake

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour
3 tablespoons cocoa
1 teaspoon baking soda
1 cup sugar
1/2 teaspoon salt
5 tablespoons oil
1 tablespoon vinegar
1 teaspoon vanilla
1 cup water

Sift together flour, cocoa, soda, sugar and salt. Mix in oil and
vinegar and vanilla. Add water and mix well.
Bake in 9 inch greased sqare pan for 30 min at 350 degrees.
Cool. Sprinkle powdered sugar on top to serve.



Boiled Spice Cake

Cake:
3 c. unbleached white flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1 1/2 cups sugar
1 1/2 cups raisins (I didn't have enough raisins, so I used a cup
rather than a cup and a half, and my partners said it's more than
enough raisins)
1 1/2 tsp. ground cinnamon
3/4 tsp. ground nutmeg (I used fresh grated)
1/2 tsp. ground cloves
1/2 tsp. salt
3/4 cup vegan margarine
1/2 cup chopped pecans

Glaze: (I omitted the glaze)
2/3 cup fresh lemon juice
3 cups confectioners' sugar

Preheat oven to 350F. Sift flour, baking powder, and baking soda
together in a bowl. The recipe says to spray a 12-cup bundt pan
with cooking spray, but I wiped a little oil into my silicone bundt
pan. Set the pan aside. Combine sugar, raisins, cinnamon, nutmeg,
cloves, salt, and 1 1/2 cups water in a large saucepan. Bring to a
boil and cook 5 minutes or until raisins plump up. Remove from
heat. Stir in margarine.

When margarine has melted, add flour mixture and pecans to saucepan.
Blend well. Pour into pan. Bake 35-45 minutes, until toothpick
inserted into cake comes out clean. Cool 10 minutes in pan, then
invert onto wire rack and cool completely.

To make glaze, whisk lemon juice into confectioners' sugar. Pour
over cooled cake. Decorate with whole pecans, if desired.

Serves 16, they say. Ha! Anyway, each of these mythical servings
has 391 calories, 4g protein, 11.5g total fat, 72g carb, no
cholesterol, 259mg sodium, a gram of fiber, and 49g sugar.

"Janet Baraclough" > wrote in message
...
>
> Serene, do you have a tried and tested recipe for a vegan cake please?
> Not a grand occasion one; just, suitable for morning coffee or afternoon
> tea.
>
> Janet.

There's always Wacky cake. No eggs, no milk and you can use whatever kind
of vegetable oil you want.

Ms P

Janet Baraclough wrote:
> Serene, do you have a tried and tested recipe for a vegan cake please?
> Not a grand occasion one; just, suitable for morning coffee or afternoon
> tea.


Combine in a blender:


1 1/4 cups oil (soy, vegetable, corn, essentially tasteless)
1 1/2 cups maple syrup (the real thing)
1 teaspoon vanilla extract
1 cup fruit juice (apple, grape, orange)
8 ounces soft or silken tofu


Sift together in a bowl:


3 cups whole wheat flour
2 cups unbleached white flour (or any combination of whole wheat and white)
1/2 teaspoon salt
2 Tablespoons baking powder.


Mix wet into dry.
Pour into greased pans.
Bake at 350-375 degrees until a tester comes out clean.


If you are used to very sweet desserts, this is NOT for you.
For a sweet icing, soften dried fruits (raisins, apricots, dates) in
water. Heat with a little maple syrup or yinnie syrup or barley malt.
Blend. Then thicken with corn starch (or kuzu starch). This doesn't
make a classic spreadable icing (for that, you need tofu), but it does
do nicely on cake.


(Recipe adapted from _Natural Foods Cookbook: Vegetarian Dairy-Free
Cuisine_ by Mary Estella.)


--Lia

In article >,
Sereney-pie > wrote:

> sf wrote:
> > You need
> > a thick hide to participate here in any meaningful way.
>
> Yeah, you never know -- you might be told you're not worth listening
> to because of your "lifestyle".

Nothing wrong with a lowfat vegan lifestyle!

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:
> In article >,
> Sereney-pie > wrote:
>
>> sf wrote:
>>> You need
>>> a thick hide to participate here in any meaningful way.
>> Yeah, you never know -- you might be told you're not worth listening
>> to because of your "lifestyle".
>
> Nothing wrong with a lowfat vegan lifestyle!
>

:-)

Serene

Sereney-pie wrote:
> So I've been doing this low-fat vegan thing, and cooking new things, and
> making up new recipes, but the catch is, they're all low-fat and vegan. ;-)
>
> I would post them if anyone wants to read them; otherwise, I'm happy to
> avoid cluttering up the group with stuff no one wants to see. Thoughts?
>
> Serene


Cluttering up the group with real recipes? Now why would
you want to do that? ;-)

I'd be interested if they taste good (yes, I know that's
subjective).
If they taste like cardboard box, please don't!

gloria p

Puester wrote:
> Sereney-pie wrote:
>> So I've been doing this low-fat vegan thing, and cooking new things, and
>> making up new recipes, but the catch is, they're all low-fat and vegan. ;-)
>>
>> I would post them if anyone wants to read them; otherwise, I'm happy to
>> avoid cluttering up the group with stuff no one wants to see. Thoughts?
>>
>> Serene
>
>
> Cluttering up the group with real recipes? Now why would
> you want to do that? ;-)
>
> I'd be interested if they taste good (yes, I know that's
> subjective).
> If they taste like cardboard box, please don't!

*grin* Don't worry. I'm sparing you the banana vinaigrette.

(No, really. It actually tasted okay on the first tasting, but add
it to a bunch of shredded cabbage and it's ohmigosh a nightmare.)

Serene

On Wed, 16 Apr 2008 20:26:42 -0700, Serene >
wrote:

>*grin* Don't worry. I'm sparing you the banana vinaigrette.
>
>(No, really. It actually tasted okay on the first tasting, but add
>it to a bunch of shredded cabbage and it's ohmigosh a nightmare.)

Maybe it's better on fruit salad... or greens with fruit?

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