This is my adaptation of what I saw Christina Pirello make the other night.
It's super quick and good. But make sure that you have all of the
ingredients before you start! Heh! I blasted right in there and then
thought... Wait! Do I have cocoa powder? I did not. Not sure it would
work without it because it seems to need that to help thicken it. She used
a food processor to make hers so she used a cold vegan butter. I have no
food processor so I softened my sunseed butter and Nucoa for 20 seconds in
the microwave.

1 cup nut/seed butter (the natural kind) I used sunseed
1/4 cup cocoa powder
pinch salt
scant pinch cinnamon
scant pinch chili powder
scant pinch black pepper
1/3 cup brown rice syrup
2 tablespoons vegan butter substitute
1/2 teaspoon vanilla (use the good stuff)
1/ cup coarsely broken walnuts

Basically all I did was soften the seed butter and vegan margarine slightly
then mix everything but the nuts in my large pasta bowl. I used a good
stiff spoon. Then I mixed in the nuts. Then I pressed this into a foil
lined rectangular container. You want it to be about 1" thick. Chill for 3
hours then cut into squares.

This will not have that slightly grainy texture that a cooked fudge will but
it's nice and chew and not overly sweet. And best of all, it's super quick!
Well... The chilling time does take a while but I already got into it with
a spoon. Which I probably shouldn't have because chocolate tends to mess
with my GERD but so far, so good. I would imagine that in its softened
state it would be yummy to use with ice cream.

And yes, I know that brown rice syrup is purported to be high in arsenic but
this is only the second time in my life that I have used the product and I
don't intend to use it often. I imagine that honey (although not vegan)
would give you the same texture but it would for sure change the taste.

That should read 1/2 cup nuts. Sorry.
"Julie Bove" > wrote in message
...
> This is my adaptation of what I saw Christina Pirello make the other
> night. It's super quick and good. But make sure that you have all of the
> ingredients before you start! Heh! I blasted right in there and then
> thought... Wait! Do I have cocoa powder? I did not. Not sure it would
> work without it because it seems to need that to help thicken it. She
> used a food processor to make hers so she used a cold vegan butter. I
> have no food processor so I softened my sunseed butter and Nucoa for 20
> seconds in the microwave.
>
> 1 cup nut/seed butter (the natural kind) I used sunseed
> 1/4 cup cocoa powder
> pinch salt
> scant pinch cinnamon
> scant pinch chili powder
> scant pinch black pepper
> 1/3 cup brown rice syrup
> 2 tablespoons vegan butter substitute
> 1/2 teaspoon vanilla (use the good stuff)
> 1/ cup coarsely broken walnuts
>
> Basically all I did was soften the seed butter and vegan margarine
> slightly then mix everything but the nuts in my large pasta bowl. I used
> a good stiff spoon. Then I mixed in the nuts. Then I pressed this into a
> foil lined rectangular container. You want it to be about 1" thick.
> Chill for 3 hours then cut into squares.
>
> This will not have that slightly grainy texture that a cooked fudge will
> but it's nice and chew and not overly sweet. And best of all, it's super
> quick! Well... The chilling time does take a while but I already got into
> it with a spoon. Which I probably shouldn't have because chocolate tends
> to mess with my GERD but so far, so good. I would imagine that in its
> softened state it would be yummy to use with ice cream.
>
> And yes, I know that brown rice syrup is purported to be high in arsenic
> but this is only the second time in my life that I have used the product
> and I don't intend to use it often. I imagine that honey (although not
> vegan) would give you the same texture but it would for sure change the
> taste.
>

"Julie Bove" > wrote in message
...
> This is my adaptation of what I saw Christina Pirello make the other
> night. It's super quick and good. But make sure that you have all of the
> ingredients before you start! Heh! I blasted right in there and then
> thought... Wait! Do I have cocoa powder? I did not. Not sure it would
> work without it because it seems to need that to help thicken it. She
> used a food processor to make hers so she used a cold vegan butter. I
> have no food processor so I softened my sunseed butter and Nucoa for 20
> seconds in the microwave.
>
> 1 cup nut/seed butter (the natural kind) I used sunseed
> 1/4 cup cocoa powder
> pinch salt
> scant pinch cinnamon
> scant pinch chili powder
> scant pinch black pepper
> 1/3 cup brown rice syrup
> 2 tablespoons vegan butter substitute
> 1/2 teaspoon vanilla (use the good stuff)
> 1/ cup coarsely broken walnuts
2 cups expanded polystyrene, crumbled.

On 2/28/2013 2:59 PM, Julie Bove wrote:
> This is my adaptation of what I saw Christina Pirello make the other night.
> It's super quick and good. But make sure that you have all of the
> ingredients before you start! Heh! I blasted right in there and then
> thought... Wait! Do I have cocoa powder? I did not. Not sure it would
> work without it because it seems to need that to help thicken it. She used
> a food processor to make hers so she used a cold vegan butter. I have no
> food processor so I softened my sunseed butter and Nucoa for 20 seconds in
> the microwave.
>
> 1 cup nut/seed butter (the natural kind) I used sunseed
> 1/4 cup cocoa powder
> pinch salt
> scant pinch cinnamon
> scant pinch chili powder
> scant pinch black pepper
> 1/3 cup brown rice syrup
> 2 tablespoons vegan butter substitute
> 1/2 teaspoon vanilla (use the good stuff)
> 1/ cup coarsely broken walnuts
>
> Basically all I did was soften the seed butter and vegan margarine slightly
> then mix everything but the nuts in my large pasta bowl. I used a good
> stiff spoon. Then I mixed in the nuts. Then I pressed this into a foil
> lined rectangular container. You want it to be about 1" thick. Chill for 3
> hours then cut into squares.
>
> This will not have that slightly grainy texture that a cooked fudge will but
> it's nice and chew and not overly sweet. And best of all, it's super quick!
> Well... The chilling time does take a while but I already got into it with
> a spoon. Which I probably shouldn't have because chocolate tends to mess
> with my GERD but so far, so good. I would imagine that in its softened
> state it would be yummy to use with ice cream.
>
> And yes, I know that brown rice syrup is purported to be high in arsenic but
> this is only the second time in my life that I have used the product and I
> don't intend to use it often. I imagine that honey (although not vegan)
> would give you the same texture but it would for sure change the taste.
>
>

The addition of pepper and chili powder is intriguing. OTOH, I like to
change a recipe when it has an ingredient that I don't have on hand or
contains deadly poison. Just something I've learned over the years...

"dsi1" > wrote in message
...
> On 2/28/2013 2:59 PM, Julie Bove wrote:
>> This is my adaptation of what I saw Christina Pirello make the other
>> night.
>> It's super quick and good. But make sure that you have all of the
>> ingredients before you start! Heh! I blasted right in there and then
>> thought... Wait! Do I have cocoa powder? I did not. Not sure it would
>> work without it because it seems to need that to help thicken it. She
>> used
>> a food processor to make hers so she used a cold vegan butter. I have no
>> food processor so I softened my sunseed butter and Nucoa for 20 seconds
>> in
>> the microwave.
>>
>> 1 cup nut/seed butter (the natural kind) I used sunseed
>> 1/4 cup cocoa powder
>> pinch salt
>> scant pinch cinnamon
>> scant pinch chili powder
>> scant pinch black pepper
>> 1/3 cup brown rice syrup
>> 2 tablespoons vegan butter substitute
>> 1/2 teaspoon vanilla (use the good stuff)
>> 1/ cup coarsely broken walnuts
>>
>> Basically all I did was soften the seed butter and vegan margarine
>> slightly
>> then mix everything but the nuts in my large pasta bowl. I used a good
>> stiff spoon. Then I mixed in the nuts. Then I pressed this into a foil
>> lined rectangular container. You want it to be about 1" thick. Chill
>> for 3
>> hours then cut into squares.
>>
>> This will not have that slightly grainy texture that a cooked fudge will
>> but
>> it's nice and chew and not overly sweet. And best of all, it's super
>> quick!
>> Well... The chilling time does take a while but I already got into it
>> with
>> a spoon. Which I probably shouldn't have because chocolate tends to mess
>> with my GERD but so far, so good. I would imagine that in its softened
>> state it would be yummy to use with ice cream.
>>
>> And yes, I know that brown rice syrup is purported to be high in arsenic
>> but
>> this is only the second time in my life that I have used the product and
>> I
>> don't intend to use it often. I imagine that honey (although not vegan)
>> would give you the same texture but it would for sure change the taste.
>>
>>
>
> The addition of pepper and chili powder is intriguing. OTOH, I like to
> change a recipe when it has an ingredient that I don't have on hand or
> contains deadly poison. Just something I've learned over the years...

I tried to follow this as closely as I could the first time because I wasn't
sure how it would come out. And I didn't use honey because I really dislike
the stuff. Not sure that corn syrup would work because I think it is too
runny, plus I had none. So far so good on the GERD front. But daughter
didn't like it with the walnuts. Will try to make it again without those
but not sure it will hold up as well.

On 2/28/2013 6:17 PM, Julie Bove wrote:
>
> I tried to follow this as closely as I could the first time because I wasn't
> sure how it would come out. And I didn't use honey because I really dislike
> the stuff. Not sure that corn syrup would work because I think it is too
> runny, plus I had none. So far so good on the GERD front. But daughter
> didn't like it with the walnuts. Will try to make it again without those
> but not sure it will hold up as well.
>
>

You might want to try Korean cactus honey which is available in Korean
markets. I don't know anything about it except that it's popular cause
they have a bunch of that stuff on the shelves. It comes in liquid and
powder form.

"dsi1" > wrote in message
...
> On 2/28/2013 6:17 PM, Julie Bove wrote:
>>
>> I tried to follow this as closely as I could the first time because I
>> wasn't
>> sure how it would come out. And I didn't use honey because I really
>> dislike
>> the stuff. Not sure that corn syrup would work because I think it is too
>> runny, plus I had none. So far so good on the GERD front. But daughter
>> didn't like it with the walnuts. Will try to make it again without those
>> but not sure it will hold up as well.
>>
>>
>
> You might want to try Korean cactus honey which is available in Korean
> markets. I don't know anything about it except that it's popular cause
> they have a bunch of that stuff on the shelves. It comes in liquid and
> powder form.

Well I don't think I'll be making this again unless daughter likes it
without the nuts. I tried it after it set up and I didn't care for it so
much. I don't know why really. But I also am not big into sweets. I just
thought I'd make it because I have a ton of sunseed butter. This was one of
those things that daughter was eating like mad until I bought a case of it.
And now consumption has dropped.

On 2/28/2013 10:03 PM, Julie Bove wrote:
>
> Well I don't think I'll be making this again unless daughter likes it
> without the nuts. I tried it after it set up and I didn't care for it so
> much. I don't know why really. But I also am not big into sweets. I just
> thought I'd make it because I have a ton of sunseed butter. This was one of
> those things that daughter was eating like mad until I bought a case of it.
> And now consumption has dropped.

Ha ha, kids... waddaya gonna do? My son makes great fudge. The weird
part is that I've never seen him cook anything else.

"Julie Bove" > wrote in message
...
>
> "dsi1" > wrote in message
> ...
>> On 2/28/2013 6:17 PM, Julie Bove wrote:
>>>
>>> I tried to follow this as closely as I could the first time because I
>>> wasn't
>>> sure how it would come out. And I didn't use honey because I really
>>> dislike
>>> the stuff. Not sure that corn syrup would work because I think it is
>>> too
>>> runny, plus I had none. So far so good on the GERD front. But daughter
>>> didn't like it with the walnuts. Will try to make it again without
>>> those
>>> but not sure it will hold up as well.
>>>
>>>
>>
>> You might want to try Korean cactus honey which is available in Korean
>> markets. I don't know anything about it except that it's popular cause
>> they have a bunch of that stuff on the shelves. It comes in liquid and
>> powder form.
>
> Well I don't think I'll be making this again unless daughter likes it
> without the nuts. I tried it after it set up and I didn't care for it so
> much. I don't know why really. But I also am not big into sweets. I
> just thought I'd make it because I have a ton of sunseed butter. This was
> one of those things that daughter was eating like mad until I bought a
> case of it. And now consumption has dropped.

Your daughter has you wrapped around her little finger. You are her slave
bitch. She is a nascent "withholder." She'll ruin every relationship she
ever enters into. You could buy her a case of premium Dutch chocolate an if
daughter senses you did it because you love her, she will decide she hates
chocolate altogether and will not touch another molecule of it to save her
life.

Blather, wince, repeat.




>
>

In article >, lid
says...
>
> On 2/28/2013 6:17 PM, Julie Bove wrote:
> >
> > I tried to follow this as closely as I could the first time because I wasn't
> > sure how it would come out. And I didn't use honey because I really dislike
> > the stuff. Not sure that corn syrup would work because I think it is too
> > runny, plus I had none. So far so good on the GERD front. But daughter
> > didn't like it with the walnuts. Will try to make it again without those
> > but not sure it will hold up as well.
> >
> >
>
> You might want to try Korean cactus honey which is available in Korean
> markets. I don't know anything about it except that it's popular cause
> they have a bunch of that stuff on the shelves. It comes in liquid and
> powder form.

If it contains honey it won't be vegan.

Janet UK

On 3/1/2013 2:52 AM, Janet wrote:
> In article >, lid
>>
>> You might want to try Korean cactus honey which is available in Korean
>> markets. I don't know anything about it except that it's popular cause
>> they have a bunch of that stuff on the shelves. It comes in liquid and
>> powder form.
>
> If it contains honey it won't be vegan.
>
> Janet UK
>

My understanding is that Korean cactus honey doesn't come from bees.
Heck, I doubt that it even comes from Korea.

On 3/1/2013 2:52 AM, Janet wrote:
>
> If it contains honey it won't be vegan.
>
> Janet UK
>

http://www.thekitchn.com/alternative...s-cactus-80478

"Sqwertz" > wrote in message
...
> On Thu, 28 Feb 2013 16:59:53 -0800, Julie Bove wrote:
>
>> 1 cup nut/seed butter (the natural kind) I used sunseed
>> 1/4 cup cocoa powder
>> pinch salt
>> scant pinch cinnamon
>> scant pinch chili powder
>> scant pinch black pepper
>> 1/3 cup brown rice syrup
>> 2 tablespoons vegan butter substitute
>> 1/2 teaspoon vanilla (use the good stuff)
>> 1/ cup coarsely broken walnuts
>
> That's not even close to being a fudge. Those crazy vegetarians will
> try and *******ize anything and everything to get their way.
>
> -sw

"Sqwertz" > wrote in message
...
> On Thu, 28 Feb 2013 16:59:53 -0800, Julie Bove wrote:
>
>> 1 cup nut/seed butter (the natural kind) I used sunseed
>> 1/4 cup cocoa powder
>> pinch salt
>> scant pinch cinnamon
>> scant pinch chili powder
>> scant pinch black pepper
>> 1/3 cup brown rice syrup
>> 2 tablespoons vegan butter substitute
>> 1/2 teaspoon vanilla (use the good stuff)
>> 1/ cup coarsely broken walnuts
>
> That's not even close to being a fudge. Those crazy vegetarians will
> try and *******ize anything and everything to get their way.
>
> -sw

Sqwertz wrote:
> On Thu, 28 Feb 2013 16:59:53 -0800, Julie Bove wrote:
>
>> 1 cup nut/seed butter (the natural kind) I used sunseed
>> 1/4 cup cocoa powder
>> pinch salt
>> scant pinch cinnamon
>> scant pinch chili powder
>> scant pinch black pepper
>> 1/3 cup brown rice syrup
>> 2 tablespoons vegan butter substitute
>> 1/2 teaspoon vanilla (use the good stuff)
>> 1/ cup coarsely broken walnuts
>
> That's not even close to being a fudge. Those crazy vegetarians will
> try and *******ize anything and everything to get their way.

The taste is that of fudge. And when I took a bite after I had mixed it, it
was fine. But it did not set up like fudge and it reminded me somewhat of
that cheese fudge that we bought at Costco that one time. It was yucky.
This wasn't yucky but I don't think I really ever want it again. The
texture is off.

"Julie Bove" > wrote in message
...
> Sqwertz wrote:
>> On Thu, 28 Feb 2013 16:59:53 -0800, Julie Bove wrote:
>>
>>> 1 cup nut/seed butter (the natural kind) I used sunseed
>>> 1/4 cup cocoa powder
>>> pinch salt
>>> scant pinch cinnamon
>>> scant pinch chili powder
>>> scant pinch black pepper
>>> 1/3 cup brown rice syrup
>>> 2 tablespoons vegan butter substitute
>>> 1/2 teaspoon vanilla (use the good stuff)
>>> 1/ cup coarsely broken walnuts
>>
>> That's not even close to being a fudge. Those crazy vegetarians will
>> try and *******ize anything and everything to get their way.
>
> The taste is that of fudge. And when I took a bite after I had mixed it,
> it was fine. But it did not set up like fudge and it reminded me somewhat
> of that cheese fudge that we bought at Costco that one time. It was
> yucky. This wasn't yucky but I don't think I really ever want it again.
> The texture is off.

OK, I'll chime in here. This recipe is typical of vegan crap. They can
call it whatever they want to but it is not fudge. And who'd a thought
cocoa powder was optional but more than a "thickener?" I mean of course you
can make fudge without cocoa powder if you're willing to give up the
thickener, right?

P U. But yes, in this mallard of merde, please do use your best vanilla.
And if "vegans" are so against sugar, why the hell would they eat cocoa?
From their cherished "moral and ethical" pedestal chocolate is worse by
factors.

Pass

"Paul M. Cook" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>> Sqwertz wrote:
>>> On Thu, 28 Feb 2013 16:59:53 -0800, Julie Bove wrote:
>>>
>>>> 1 cup nut/seed butter (the natural kind) I used sunseed
>>>> 1/4 cup cocoa powder
>>>> pinch salt
>>>> scant pinch cinnamon
>>>> scant pinch chili powder
>>>> scant pinch black pepper
>>>> 1/3 cup brown rice syrup
>>>> 2 tablespoons vegan butter substitute
>>>> 1/2 teaspoon vanilla (use the good stuff)
>>>> 1/ cup coarsely broken walnuts
>>>
>>> That's not even close to being a fudge. Those crazy vegetarians will
>>> try and *******ize anything and everything to get their way.
>>
>> The taste is that of fudge. And when I took a bite after I had mixed it,
>> it was fine. But it did not set up like fudge and it reminded me
>> somewhat of that cheese fudge that we bought at Costco that one time. It
>> was yucky. This wasn't yucky but I don't think I really ever want it
>> again. The texture is off.
>
> OK, I'll chime in here. This recipe is typical of vegan crap. They can
> call it whatever they want to but it is not fudge. And who'd a thought
> cocoa powder was optional but more than a "thickener?" I mean of course
> you can make fudge without cocoa powder if you're willing to give up the
> thickener, right?

I could be wrong here. I know that you can make nut butter fudge that is
cooked or even the somewhat quick kind with powdered sugar in it. I have
made both kinds. But for this one, the main ingredients are the nut/seed
butter and the sweetener. And the sweetener is a thick liquid. Because the
cocoa powder is a powder, I presume it is what is used to help hold it all
together. If it were not in there, you'd have a gooey mess.
>
> P U. But yes, in this mallard of merde, please do use your best vanilla.
> And if "vegans" are so against sugar, why the hell would they eat cocoa?
> From their cherished "moral and ethical" pedestal chocolate is worse by
> factors.
>
> Pass

Not all people are vegans for moral or ethical reasons. I once tried a
recipe for a raw candy that was like Tootsie Rolls. And seriously the end
result was exactly like a very cold Tootsie Roll. They need to be kept
refrigerated or they'll go too soft.

I also tried a brownie recipe that was raw vegan. It was nuts, dates, cocoa
powder and there may have been a little coconut oil in there. Can't
remember. Process in the food processor, press in pan, chill, cut, eat.
Everyone who tried these loved them and they tasted just like a good, baked
brownie.

Also have made many batches of raw vegan onion bread. It's perfect for
little finger sandwiches and it has the taste and texture of a good quality
whole grain bread, perhaps because of the high content of ground flax in the
mix.

I went on a vegan diet (and I say diet because I do use leather products and
such) pretty much by default. I don't digest most meats well and I can no
longer have dairy or eggs. And although I enjoyed the diet, the raw part
was a PITA due to all the sprouting of nuts and seeds and making so much
that has to be dehydrated at a low temp. I know some people do that diet by
eating mainly whole foods and smoothies. But I 'like smoothies either. In
the end, it wasn't something I could maintain because I also don't digest a
lot of raw veggies well. So... *shrug*

So now I do try to eat as many raw foods as I can. But I also eat cooked
foods and would consider myself semi-vegetarian. Meaning that most of the
time I do eat a vegetarian diet but I do eat some meat. I can not use the
term vegan or even semi-vegan because true vegans object to that.

"Julie Bove" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "Julie Bove" > wrote in message
>> ...
>>> Sqwertz wrote:
>>>> On Thu, 28 Feb 2013 16:59:53 -0800, Julie Bove wrote:
>>>>
>>>>> 1 cup nut/seed butter (the natural kind) I used sunseed
>>>>> 1/4 cup cocoa powder
>>>>> pinch salt
>>>>> scant pinch cinnamon
>>>>> scant pinch chili powder
>>>>> scant pinch black pepper
>>>>> 1/3 cup brown rice syrup
>>>>> 2 tablespoons vegan butter substitute
>>>>> 1/2 teaspoon vanilla (use the good stuff)
>>>>> 1/ cup coarsely broken walnuts
>>>>
>>>> That's not even close to being a fudge. Those crazy vegetarians will
>>>> try and *******ize anything and everything to get their way.
>>>
>>> The taste is that of fudge. And when I took a bite after I had mixed
>>> it, it was fine. But it did not set up like fudge and it reminded me
>>> somewhat of that cheese fudge that we bought at Costco that one time.
>>> It was yucky. This wasn't yucky but I don't think I really ever want it
>>> again. The texture is off.
>>
>> OK, I'll chime in here. This recipe is typical of vegan crap. They can
>> call it whatever they want to but it is not fudge. And who'd a thought
>> cocoa powder was optional but more than a "thickener?" I mean of course
>> you can make fudge without cocoa powder if you're willing to give up the
>> thickener, right?
>
> I could be wrong here. I know that you can make nut butter fudge that is
> cooked or even the somewhat quick kind with powdered sugar in it. I have
> made both kinds. But for this one, the main ingredients are the nut/seed
> butter and the sweetener. And the sweetener is a thick liquid. Because
> the cocoa powder is a powder, I presume it is what is used to help hold it
> all together. If it were not in there, you'd have a gooey mess.

Cocoa is the main flavor. Without it you do not have anything at all but a
mess. Fudge is sweet but the sugar is cooked to a point where it becomes
the main texture of the fudge. Cooked too little it is runny, cooked too
long it is rock hard. So the sugar is not a flavor, it is a fundamental
element. You cannot make fudge without sugar. And you cannot make real
fudge without a "contaminant" like corn syrup which is vital for the proper
consistency as it prevents the sugar from re-crystallizing thus yielding a
smooth texture. It is complex chemistry stuff, not just a flavor.

>>
>> P U. But yes, in this mallard of merde, please do use your best vanilla.
>> And if "vegans" are so against sugar, why the hell would they eat cocoa?
>> From their cherished "moral and ethical" pedestal chocolate is worse by
>> factors.
>>
>> Pass
>
> Not all people are vegans for moral or ethical reasons. I once tried a
> recipe for a raw candy that was like Tootsie Rolls. And seriously the
> end result was exactly like a very cold Tootsie Roll. They need to be
> kept refrigerated or they'll go too soft.

Tootsie Rolls are primarily wax.

> I also tried a brownie recipe that was raw vegan. It was nuts, dates,
> cocoa powder and there may have been a little coconut oil in there. Can't
> remember. Process in the food processor, press in pan, chill, cut, eat.
> Everyone who tried these loved them and they tasted just like a good,
> baked brownie.

It may taste OK but it is not a brownie. Sounds more like simple granola.
Which is good but it is not cake.

> Also have made many batches of raw vegan onion bread. It's perfect for
> little finger sandwiches and it has the taste and texture of a good
> quality whole grain bread, perhaps because of the high content of ground
> flax in the mix.

What bread is not vegan aside from maybe brioche and challah? Flour, water,
salt and yeast are what comprise most breads. All that is vegan. Although
there are many vegans who claim eating yeast is immoral. But notice how
vegans eschew sugar because it is "immoral" but ignore how "immoral" wheat
can be because hell - you have to eat SOMETHING. Vegan purist are some
seriously messed up people.

> I went on a vegan diet (and I say diet because I do use leather products
> and such) pretty much by default. I don't digest most meats well and I
> can no longer have dairy or eggs. And although I enjoyed the diet, the
> raw part was a PITA due to all the sprouting of nuts and seeds and making
> so much that has to be dehydrated at a low temp. I know some people do
> that diet by eating mainly whole foods and smoothies. But I 'like
> smoothies either. In the end, it wasn't something I could maintain
> because I also don't digest a lot of raw veggies well. So... *shrug*
>
> So now I do try to eat as many raw foods as I can. But I also eat cooked
> foods and would consider myself semi-vegetarian. Meaning that most of the
> time I do eat a vegetarian diet but I do eat some meat. I can not use the
> term vegan or even semi-vegan because true vegans object to that.

True vegans are even crazier than you are. Trust me, you do not want any
piece of their action. They are seriously ****ed up people and it has
nothing to do with what they eat.


>
>

On 3/1/2013 5:37 AM, Paul M. Cook wrote:
>> So now I do try to eat as many raw foods as I can. But I also eat cooked
>> >foods and would consider myself semi-vegetarian. Meaning that most of the
>> >time I do eat a vegetarian diet but I do eat some meat. I can not use the
>> >term vegan or even semi-vegan because true vegans object to that.
>
> True vegans are even crazier than you are. Trust me, you do not want any
> piece of their action. They are seriously ****ed up people and it has
> nothing to do with what they eat.
>
>
ROFL! I've never met a vegan who wasn't a little crazy. They almost
have a cult mentality.

Jill

"Paul M. Cook" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Paul M. Cook" > wrote in message
>> ...
>>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>> Sqwertz wrote:
>>>>> On Thu, 28 Feb 2013 16:59:53 -0800, Julie Bove wrote:
>>>>>
>>>>>> 1 cup nut/seed butter (the natural kind) I used sunseed
>>>>>> 1/4 cup cocoa powder
>>>>>> pinch salt
>>>>>> scant pinch cinnamon
>>>>>> scant pinch chili powder
>>>>>> scant pinch black pepper
>>>>>> 1/3 cup brown rice syrup
>>>>>> 2 tablespoons vegan butter substitute
>>>>>> 1/2 teaspoon vanilla (use the good stuff)
>>>>>> 1/ cup coarsely broken walnuts
>>>>>
>>>>> That's not even close to being a fudge. Those crazy vegetarians will
>>>>> try and *******ize anything and everything to get their way.
>>>>
>>>> The taste is that of fudge. And when I took a bite after I had mixed
>>>> it, it was fine. But it did not set up like fudge and it reminded me
>>>> somewhat of that cheese fudge that we bought at Costco that one time.
>>>> It was yucky. This wasn't yucky but I don't think I really ever want it
>>>> again. The texture is off.
>>>
>>> OK, I'll chime in here. This recipe is typical of vegan crap. They can
>>> call it whatever they want to but it is not fudge. And who'd a thought
>>> cocoa powder was optional but more than a "thickener?" I mean of course
>>> you can make fudge without cocoa powder if you're willing to give up the
>>> thickener, right?
>>
>> I could be wrong here. I know that you can make nut butter fudge that is
>> cooked or even the somewhat quick kind with powdered sugar in it. I have
>> made both kinds. But for this one, the main ingredients are the nut/seed
>> butter and the sweetener. And the sweetener is a thick liquid. Because
>> the cocoa powder is a powder, I presume it is what is used to help hold
>> it all together. If it were not in there, you'd have a gooey mess.
>
> Cocoa is the main flavor. Without it you do not have anything at all but
> a mess. Fudge is sweet but the sugar is cooked to a point where it
> becomes the main texture of the fudge. Cooked too little it is runny,
> cooked too long it is rock hard. So the sugar is not a flavor, it is a
> fundamental element. You cannot make fudge without sugar. And you cannot
> make real fudge without a "contaminant" like corn syrup which is vital for
> the proper consistency as it prevents the sugar from re-crystallizing thus
> yielding a smooth texture. It is complex chemistry stuff, not just a
> flavor.

Yes, I know that. But that is still what she called this.
>
>>>
>>> P U. But yes, in this mallard of merde, please do use your best
>>> vanilla. And if "vegans" are so against sugar, why the hell would they
>>> eat cocoa? From their cherished "moral and ethical" pedestal chocolate
>>> is worse by factors.
>>>
>>> Pass
>>
>> Not all people are vegans for moral or ethical reasons. I once tried a
>> recipe for a raw candy that was like Tootsie Rolls. And seriously the
>> end result was exactly like a very cold Tootsie Roll. They need to be
>> kept refrigerated or they'll go too soft.
>
> Tootsie Rolls are primarily wax.

I don't think so.
>
>> I also tried a brownie recipe that was raw vegan. It was nuts, dates,
>> cocoa powder and there may have been a little coconut oil in there.
>> Can't remember. Process in the food processor, press in pan, chill, cut,
>> eat. Everyone who tried these loved them and they tasted just like a
>> good, baked brownie.
>
> It may taste OK but it is not a brownie. Sounds more like simple granola.
> Which is good but it is not cake.

Was nothing at all like granola. Granola is crunchy! This tasted and had
the texture exactly like a baked chocolate brownie. With nuts in it of
course.
>
>> Also have made many batches of raw vegan onion bread. It's perfect for
>> little finger sandwiches and it has the taste and texture of a good
>> quality whole grain bread, perhaps because of the high content of ground
>> flax in the mix.
>
> What bread is not vegan aside from maybe brioche and challah? Flour,
> water, salt and yeast are what comprise most breads. All that is vegan.
> Although there are many vegans who claim eating yeast is immoral. But
> notice how vegans eschew sugar because it is "immoral" but ignore how
> "immoral" wheat can be because hell - you have to eat SOMETHING. Vegan
> purist are some seriously messed up people.

Well a lot of bread has sugar or honey in it. Honey is not vegan and unless
the sugar says vegan, it's not. But this was a raw vegan diet. And yes,
some vegans will not eat yeast.
>
>> I went on a vegan diet (and I say diet because I do use leather products
>> and such) pretty much by default. I don't digest most meats well and I
>> can no longer have dairy or eggs. And although I enjoyed the diet, the
>> raw part was a PITA due to all the sprouting of nuts and seeds and making
>> so much that has to be dehydrated at a low temp. I know some people do
>> that diet by eating mainly whole foods and smoothies. But I 'like
>> smoothies either. In the end, it wasn't something I could maintain
>> because I also don't digest a lot of raw veggies well. So... *shrug*
>>
>> So now I do try to eat as many raw foods as I can. But I also eat cooked
>> foods and would consider myself semi-vegetarian. Meaning that most of
>> the time I do eat a vegetarian diet but I do eat some meat. I can not
>> use the term vegan or even semi-vegan because true vegans object to that.
>
> True vegans are even crazier than you are. Trust me, you do not want any
> piece of their action. They are seriously ****ed up people and it has
> nothing to do with what they eat.

You really can't lump all people together like that. Yeah, I have run
across some messed up vegans and frankly some of what they think about
things is wacked. But they sure aren't all that way.

In article >, says...
>

> OK, I'll chime in here. This recipe is typical of vegan crap. They can
> call it whatever they want to but it is not fudge.

Why not just call it Shepherds Poo

Janet UK

On 3/1/2013 7:59 AM, Janet wrote:
> In article >, says...
>>
>
>> OK, I'll chime in here. This recipe is typical of vegan crap. They can
>> call it whatever they want to but it is not fudge.
>
> Why not just call it Shepherds Poo
>
> Janet UK
>
<giggling> Yes, why not?

Jill

>"Paul M. Cook" wrote in message ...


>And if "vegans" are so against sugar, why the hell would they eat cocoa?
>From their cherished "moral and ethical" pedestal chocolate is worse by
>factors.

There is no sugar in cocoa powder.

"news" > wrote in message
...
>
>
>>"Paul M. Cook" wrote in message ...
>
>
>>And if "vegans" are so against sugar, why the hell would they eat cocoa?
>>From their cherished "moral and ethical" pedestal chocolate is worse by
>>factors.
>
> There is no sugar in cocoa powder.
>
That's not the point! Child slaves are being used to harvest the cocoa beans
in many places.

"graham" wrote in message ...


"news" > wrote in message
...
>
>
>>"Paul M. Cook" wrote in message ...
>
>
>>And if "vegans" are so against sugar, why the hell would they eat cocoa?
>>From their cherished "moral and ethical" pedestal chocolate is worse by
>>factors.
>
> There is no sugar in cocoa powder.
>
>That's not the point! Child slaves are being used to harvest the cocoa
>beans in many places.

They should be happy to have jobs!

x-no-arhive: yes

On 3/1/2013 9:22 AM, graham wrote:

> That's not the point! Child slaves are being used to harvest the cocoa beans
> in many places.
>
>

Vegans often seem to value animal's lives above human suffering.

Just in my unscientific observation.

Susan

"news" > wrote in message
...
>
>
>>"Paul M. Cook" wrote in message ...
>
>
>>And if "vegans" are so against sugar, why the hell would they eat cocoa?
>>From their cherished "moral and ethical" pedestal chocolate is worse by
>>factors.
>
> There is no sugar in cocoa powder.

There is in FUDGE and this recipe has none.

Paul M. Cook wrote:

> But yes, in this mallard of merde,

Duck of shit? Try again before you explode.

"George M. Middius" > wrote in message
...
> Paul M. Cook wrote:
>
>> But yes, in this mallard of merde,
>
> Duck of shit? Try again before you explode.
>

Merde of mallard.

In article >, says...
>
> Sqwertz wrote:
> > On Thu, 28 Feb 2013 16:59:53 -0800, Julie Bove wrote:
> >
> >> 1 cup nut/seed butter (the natural kind) I used sunseed
> >> 1/4 cup cocoa powder
> >> pinch salt
> >> scant pinch cinnamon
> >> scant pinch chili powder
> >> scant pinch black pepper
> >> 1/3 cup brown rice syrup
> >> 2 tablespoons vegan butter substitute
> >> 1/2 teaspoon vanilla (use the good stuff)
> >> 1/ cup coarsely broken walnuts
> >
> > That's not even close to being a fudge. Those crazy vegetarians will
> > try and *******ize anything and everything to get their way.
>
> The taste is that of fudge. And when I took a bite after I had mixed it, it
> was fine. But it did not set up like fudge and it reminded me somewhat of
> that cheese fudge that we bought at Costco that one time. It was yucky.
> This wasn't yucky but I don't think I really ever want it again. The
> texture is off.

Well that's odd, because at the start of the thread you said "...it's
good...it's nice and chew and not overly sweet.... I would imagine that
in its softened state it would be yummy to use with ice cream."

Janet UK

"Janet" > wrote in message
T...
> In article >, says...
>>
>> Sqwertz wrote:
>> > On Thu, 28 Feb 2013 16:59:53 -0800, Julie Bove wrote:
>> >
>> >> 1 cup nut/seed butter (the natural kind) I used sunseed
>> >> 1/4 cup cocoa powder
>> >> pinch salt
>> >> scant pinch cinnamon
>> >> scant pinch chili powder
>> >> scant pinch black pepper
>> >> 1/3 cup brown rice syrup
>> >> 2 tablespoons vegan butter substitute
>> >> 1/2 teaspoon vanilla (use the good stuff)
>> >> 1/ cup coarsely broken walnuts
>> >
>> > That's not even close to being a fudge. Those crazy vegetarians will
>> > try and *******ize anything and everything to get their way.
>>
>> The taste is that of fudge. And when I took a bite after I had mixed it,
>> it
>> was fine. But it did not set up like fudge and it reminded me somewhat
>> of
>> that cheese fudge that we bought at Costco that one time. It was yucky.
>> This wasn't yucky but I don't think I really ever want it again. The
>> texture is off.
>
> Well that's odd, because at the start of the thread you said "...it's
> good...it's nice and chew and not overly sweet.... I would imagine that
> in its softened state it would be yummy to use with ice cream."

Yes. For people who like sweets. I just don't really like them that much.
The first bite was good. And now I don't want any more.

"Sqwertz" > wrote in message
...
> On Fri, 1 Mar 2013 00:05:50 -0800, Julie Bove wrote:
>
>> Sqwertz wrote:
>>> On Thu, 28 Feb 2013 16:59:53 -0800, Julie Bove wrote:
>>>
>>>> 1 cup nut/seed butter (the natural kind) I used sunseed
>>>> 1/4 cup cocoa powder
>>>> pinch salt
>>>> scant pinch cinnamon
>>>> scant pinch chili powder
>>>> scant pinch black pepper
>>>> 1/3 cup brown rice syrup
>>>> 2 tablespoons vegan butter substitute
>>>> 1/2 teaspoon vanilla (use the good stuff)
>>>> 1/ cup coarsely broken walnuts
>>>
>>> That's not even close to being a fudge. Those crazy vegetarians will
>>> try and *******ize anything and everything to get their way.
>>
>> The taste is that of fudge.
>
> I don't believe that one bit. I think you've got fudge between the
> ears. There is no creaminess in there and very little sweetener. And
> what is sunseed - pepita? It doesn't matter. It still sucks. There
> is no way normal people would accept this as anything resembling
> fudge.

The end result is very creamy. What it is lacking is that graininess that
you can only get with sugar. Sunseed is sunflower seed butter.

Julie Bove wrote:

>The end result is very creamy. What it is
> lacking is that graininess that you can
> only get with sugar. Sunseed is
> sunflower seed butter.

I've been making fudge for about 60 years and it is always smooth and
creamy in texture. If cooked fudge turns out grainy, it is because in
the process the sugar wasn't properly dissolved, and therefore it is a
failure, although one that can still be eaten, but just isn't five-star
quality. No candy maker wants her fudge to be grainy.

Judy

On 02/03/2013 12:03 PM, Judy Haffner wrote:

> I've been making fudge for about 60 years and it is always smooth and
> creamy in texture. If cooked fudge turns out grainy, it is because in
> the process the sugar wasn't properly dissolved, and therefore it is a
> failure, although one that can still be eaten, but just isn't five-star
> quality. No candy maker wants her fudge to be grainy.
>

My mother used to make fudge when I was young. I guess her fudge was a
little faulty because it was always slightly grainy. I liked it that way
and I never buy fudge because it's too smooth for my taste.

"Dave Smith" > wrote in message
...
> On 02/03/2013 12:03 PM, Judy Haffner wrote:
>
>> I've been making fudge for about 60 years and it is always smooth and
>> creamy in texture. If cooked fudge turns out grainy, it is because in
>> the process the sugar wasn't properly dissolved, and therefore it is a
>> failure, although one that can still be eaten, but just isn't five-star
>> quality. No candy maker wants her fudge to be grainy.
>>
>
> My mother used to make fudge when I was young. I guess her fudge was a
> little faulty because it was always slightly grainy. I liked it that way
> and I never buy fudge because it's too smooth for my taste.



I think a lot of moms made that old fashioned fudge like your mom, none of
the marshmallow stuff, but it does take time and a lot of stirring, so maybe
that's why people don't make it as much. I liked the grainy texture too.

Cheri

"Judy Haffner" > wrote in message
...
>
> Julie Bove wrote:
>
>>The end result is very creamy. What it is
>> lacking is that graininess that you can
>> only get with sugar. Sunseed is
>> sunflower seed butter.
>
> I've been making fudge for about 60 years and it is always smooth and
> creamy in texture. If cooked fudge turns out grainy, it is because in
> the process the sugar wasn't properly dissolved, and therefore it is a
> failure, although one that can still be eaten, but just isn't five-star
> quality. No candy maker wants her fudge to be grainy.

There are many different kinds of fudge. The kind with powdered sugar in it
will have a slightly grainy texture. And some of it for sure is grainy, to
my tooth anyway. My mom always made the kind with the marshmallow cream and
chocolate chips in it but that has a different texture than others.

Julie Bove wrote:

>There are many different kinds of fudge.
> The kind with powdered sugar in it will
> have a slightly grainy texture. And some
> of it for sure is grainy, to my tooth
> anyway. My mom always made the kind
> with the marshmallow cream and
> chocolate chips in it but that has a
> different texture than others.

I don't consider the kind of candy made with powdered sugar, as
authentic fudge. The fudge I'm talking about is where you use granulated
sugar, milk, butter, vanilla and unsweetened chocolate squares, and use
a candy thermometer to make sure it's at the right temperature. That is
the BEST fudge, AFAIC. I don't care for the candy made with marshmallow
creme and chocolate chips, as to me, it's sickening sweet. I do have a
good microwave no-fail fudge recipe that calls for chocolate chips and
mini marshmallows, but isn't loaded with sugar, and it is the texture of
velvet.

Even 1 tiny grain of undissolved sugar can turn a batch of candy
"grainy" in texture, which is not what a candy maker wishes for. I stir
the ingredients until it comes to a good boil and then I use a warm damp
paper towel to wipe the sides of the sauce pan down thoroughly before
inserting the candy thermometer to finish cooking. I also have lightly
buttered the sides of pot I'm cooking the candy in, as that prevents
sugar clinging to the sides. I don't have to go through those procedures
when making it in the microwave.

Judy