Vegan Whipped Cream, Mayo & Sour Cream

http://vegclub.proboards.com/index.cgi?board=recipe&action=display&thread=30
Whipped Cream
1 cup soy milk
1 cup oil
1 teaspoon acid

vegantoine: in a blender combine soy milk and acid

vegantoine: turn blender on high for one minute

vegantoine: then, with the blender still on high, slowly pour in the oil in a thin stream until the mixture gets so thick that it appears to block the blender.
put it in fridge.

vegantoine: now for mayo: use olive oil and a good vinegar and add a pinch of salt

vegantoine: for whipped cream use a bland oil (like sunflower) and add some liquid sugar to the oil (about 1/4 cup maple syrup)

for sour cream, instead of 1 teaspoon vinegar, put in two tablespoon vinegar and use a bland oil like sunflower
yeah...the whole process shouldn't take more than 3 minutes
and it will stay firm in the fridge for about 4 or 5 days

for sour cream use a teaspoon of lemon juice and two tablepsoon vinegar
9:14 PM for whipped cream (oh I forgot to say that one) use lemon juice

Caribbean Vegan Blog

http://caribbeanvegan.wordpress.com/

gado gado - Indonesian dish, thick with peanut sauce and raw vegetables

gado gado

steph - Vegan About Town

Gado gado is an Indonesian dish, thick with peanut sauce and raw vegetables and lontong and tofu and it is super delicious. It is popular as a meal, or as just another dish in a long meal. It is also very popular in Malaysia, known as either gado gado or in its variation as pasembor. Pasembor is usually identical to gado gado, but might include yams and be made using groundnuts. It is still super delicious, either way!



gado gado

This is a relatively uncomplicated recipe, and though it does involve trying to do three things at once, it is over quite quickly. As there are so many elements, I've broken this recipe down in to parts: peanut sambal, lontong, and assembling the gado gado. Lontong is one of my very favourites, compressed rice; it is an essential part of satay sticks, and gado gado. The recipe I have included here is cheating, but I am usually too lazy to find pandan leaves.

peanut sambal
quarter of a cup vegetable oil
one and a half cups of raw peanuts
five fresh red chillis, sliced and deseeded
1 teaspoon tamarind juice
2 tablespoons grated palm sugar
5 lime kaffir leaves
2 cloves garlic, minced or diced
1 tablespoon dark soy
1 tablespoon kecap manis
one(ish) cup of water

In some vegetable oil, stirfry the peanuts for about four minutes. Be careful not to burn the peanuts, though you have some leeway. Use your wok spatula to lift and drain the peanuts - if you don't know how to do this, just use a slotted spoon. Set aside. If there is an excessive amount of oil left in the wok, and there probably will be, remove some, until only two tablespoons of oil are left. Add in the chillis, tamarind juice, palm sugar, garlic and the lime kaffir leaves. Stirfry on medium heat for two or three minutes, then add a quarter of a cup of water, and keep bubbling and tossing for another minute. Remove from heat. After the peanuts have cooled a little (five to ten minutes will be plenty), combine the chilli mixture (minus the lime kaffir leaves) with the peanuts in a blender or a mortar and pestle, and pound or process until paste. Gradually (as in, a quarter of a cup at a time) add about one cup of water, as well as the kecap manis and the dark soy.

lontong
Cook some long grain rice in your usual way, but add an extra half again the amount of water. Line a long, flat dish with cling-wrap, and scoop the rice in. Press flat. Each piece should ideally be two or three centimetres in height, to give you some idea of the size of the dish you will need. Cover with a clean towel, and layer heavy things on top of it, such as containers with food, and place flat in the fridge. Leave to set for six or seven hours. When it is firm, take out of the fridge, gently lift from the container, and cut in to cubes. You can serve this with gado gado or satay, it goes unbelievably well with a warm satay sauce.

If you are serving gado gado as a meal, you will want half a cup of uncooked rice per person when making the lontong.

gado gado
1 potato
1 carrot
a handful or two of snow peas
a cup of bean sprouts
some doufu puffs/fried tofu
lontong
a whole lot of peanut sauce
a small amount of cauliflower

Boil and cube the potato. Julienne the carrot, top and tail the snow peas, and blanch. Cut the cauliflower in to tiny flowers (you can serve this raw or boiled). Prepare bean sprouts, and lay out on a serving dish with potato, snow peas, carrot, cauliflower and doufu. Smother with peanut sambal.

You can sub in and out vegetables as it takes your fancy, I like to use chinese cabbage and capsicum too.

kari kapitan - nonya mock chicken curry

kari kapitan - nonya (mock) chicken curry

By VEGAN ABOUT TOWN

My childhood memories are filled with spices: eyes watering as my mum added too much chilli; ears echoing as she pounded spice using mortar and pestle; hiding in the front room as she made blachan.

Nonya (from the Malaysian Straits) curries are heavy with chilli and coconut and simmered for hours. The smell weaves through the house and you know deliciousness is ever so slowly nearing. There is a comfort there, still, in curries on all days, no need to restrict them to only cold days.

Kari Kapitan is one of the first things I learnt to cook, I was reluctant to leave my mum's daily provisions without being able to provide it for myself. After we went vegetarian, I did not even try to convert this, because the way the chicken falls from the bone is such an integral part to the dish's flavour, I thought I would not be able to replicate it, and I wanted to leave it perfect in my memory rather than mess it all up.

In January, in preparation for a curry party (which I will blog about eventually), I took a leap of faith and gave it a go, using mock meat (which I never use), and I was so excited as the smells started to float through the house, the chilli and the potato and the garamasala. When I sat down I tried my own curry first, such a slight but I couldn't wait, and it was just as I remembered, the bite of the chilli and the gravy, coconuty and sour and just perfect.

It's so important to me that after all this time, I am able to have one of my favourite foods, something that I thought I wouldn't get to eat ever again. This is the first time I've posted a recipe with mock meat, as I try not to eat it too often, but in this instance there is nothing that will give quite the same texture and result. And it's such a wonderful result.



kari kapitan (Nonya mock chicken curry)

This is a very simple version of an old favourite. It can get more complicated than this, but this is a great way to indulge in an old favourite without too much trouble.

Mock chicken is not for everyone. It's made from gluten, or soy, and occasionally dairy, so check the packet.

ingredients
1 shallot
1 clove garlic, minced
1 heaped teaspoon dried chilli flakes
1 heaped teaspoon garamasala
3 curry leaves
3 lime kaffir leaves
3 medium to large potatoes, peeled and diced (some small cubes, some larger)
1 cup mock chicken pieces
a large handful snake beans (cut in thirds)
1 tomato, diced tiny
1 large can coconut milk
1 cup vegetable stock


method
Using a thin-bottom pot, fry the shallot (sliced) in some peanut oil with the garlic, until it starts to discolour. Mix together the chilli and garamasala with a little water until a thick paste is formed, and add this paste, as well as the mock chicken, to the pot. Braise the chicken, and coat well in the paste. Add the potato, tomato, lime kaffir leaves and curry leaves, as well as the stock. Add extra water so that the ingredients are almost but not totally covered. Simmer on low heat with the lid on for about thirty minutes, then add the snake beans. Add extra water if necessary, and replace the lid. Simmer or another twenty minutes, then add the coconut milk. Leave to simmer with the lid off for ten minutes. Smother rice in the gravy and serve.




I am posting this for the WYF Cuisine Event.

Kashmiri Dum Aloo

Taken from ARF Newsletter

Ingredients with directions:

10-15 baby potatoes (If you can't find these, use the smallest potatoes you can find, and halve or quarter them. Then follow the rest of the recipe instructions). If using whole baby potatoes, poke them all over with a fork. Mix 2 tsp of oil + 1/4 tsp red chilli powder + 1/4 tsp turmeric + salt to taste and toss the potatoes in the mixture. Place in a 400-degree oven and roast 30 minutes or until the potatoes are cooked through. (Pierce with a fork to test).

1 cup coconut milk

For the masala, grind together using just enough water to keep the blades moving: 1 tbsp garam masala, 1 tbsp coriander powder, 15-20 almonds, soaked for about half an hour, 1 tbsp grated ginger, 1/2 tsp turmeric, 1/2 tsp red chilli powder, 1/2 tsp sugar.

Other ingredients:

1 tbsp canola or vegetable oil, 1/2 chopped mint or coriander for garnish, 1 tbsp lemon juice, Heat the oil in a saucepan.

Add the ground masala and stir for a couple of minutes.

Add half the coconut milk and then the potatoes.

Once the sauce tarts to bubble, turn the heat to the lowest setting and place a tight-fitting lid over the saucepan. Let cook 20 minutes. Add some water if the sauce dries up.

Add the remaining coconut milk, more salt if needed, and the mint/coriander leaves. Stir well and turn off the heat.

Serve hot with chapatis or with whole-wheat puris, as I did. This also pairs really well with some South Indian Coconut Rice.

Oreo No Bake Vegan Cheesecake

Recipe submitted by mrswjperez, 09/05/09 http://vegweb.com/index.php?topic=29463.0 Ingredients (use vegan versions): 19 stuffed sandwich cookies (I use Oreos) 2 1/2 cups vegan whipped topping 2 tablespoons vegan butter, melted 1 - 8 ounce container vegan cream cheese 3/4 cup sugar Directions: 1) Crush 15 crushed cookies and place in a pie pan. Add melted vegan butter. Toss crumbs around to coat. Use the back of a spoon to press buttered crumbs on to pie pan to make a crust. Put the crust in the freezer while you prepare the filling. 2) In a large mixing bowl, combine the rest of the ingredients except the leftover sandwich cookies and mix thoroughly. Spoon into your pie pan and set in the freezer for at least 1 hour. 3) Top with additional whipped topping and garnish with another sandwich cookie. ENJOY! Source of recipe: I was playing around in the kitchen, and this is what I came up with. Makes: 1 pie, Preparation time: 20 minutes, Cooking time: None Share This Recipe Logged

love.ascending Member Offline Posts: 23 "no whey, me too!" Gender: Re: No Bake Oreo Cheesecake « Reply #1 on: December 07, 2009, 09:10:08 PM » this was really yummy! it tasted like a pie version of cookies n cream ice cream! we couldn't find a vegan whipped cream, so we made our own, and i think that might have messed the consistency up, but after being frozen for two hours, it was solid enough to eat... and it was delicious! Logged

audjag Member Offline Posts: 3 Gender: Re: No Bake Oreo Cheesecake « Reply #2 on: December 10, 2009, 08:48:57 AM » What is a good brand of vegan whipped topping? Or a recipe for it? Logged

solalia Member Offline Posts: 24 Gender: Re: No Bake Oreo Cheesecake « Reply #3 on: December 11, 2009, 11:17:09 AM » There are pre-made Oreo cookie pie crusts in most grocery stores this time of year. I have contemplated making a cheesecake out of one before, and now I just might have to try it! Logged

LovelyGirlxoxo Member Offline Posts: 26 Gender: Re: No Bake Oreo Cheesecake « Reply #4 on: December 13, 2009, 12:26:05 AM » Oreos arn't vegan??? Are they? Or is it just the cookie part? Logged

amymylove Member Offline Posts: 3993 in search of vegan peachy-o's Gender: Re: No Bake Oreo Cheesecake « Reply #5 on: December 13, 2009, 01:04:46 AM » Quote from: LovelyGirlxoxo on December 13, 2009, 12:26:05 AM Oreos arn't vegan??? Are they? Or is it just the cookie part? oreos are vegan yay for us! Logged

LovelyGirlxoxo Member Offline Posts: 26 Gender: Re: No Bake Oreo Cheesecake « Reply #6 on: December 13, 2009, 05:02:29 AM » Quote from: amymylove on December 13, 2009, 01:04:46 AM Quote from: LovelyGirlxoxo on December 13, 2009, 12:26:05 AM Oreos arn't vegan??? Are they? Or is it just the cookie part? oreos are vegan yay for us! OMG! I'm so exited now! Yes indeed! YAY!!! Logged

Enujyoj Member Offline Posts: 1 Re: No Bake Oreo Cheesecake « Reply #7 on: December 13, 2009, 07:11:19 PM » I used cupcake holders to make these into mini-cheesecakes -- YUM! And waay to easy ... Logged

wiredalive Member Offline Posts: 49 Gender: Re: No Bake Oreo Cheesecake « Reply #8 on: December 20, 2009, 03:22:47 PM » Oreos are only vegan if you don't mind questionably processed sugar. So, I wouldn't consider them vegan. Logged

amymylove Member Offline Posts: 3993 in search of vegan peachy-o's Gender: Re: No Bake Oreo Cheesecake « Reply #9 on: December 20, 2009, 05:04:26 PM » Quote from: wiredalive on December 20, 2009, 03:22:47 PM Oreos are only vegan if you don't mind questionably processed sugar. So, I wouldn't consider them vegan. i think if i took the time to call every single number on the back of every single package to ask what kind of sugar they use i might just lose my mind ... i always use vegan sugar when i have the option to though... to each his/her own Logged

Kidd Member Offline Posts: 2 Re: No Bake Oreo Cheesecake « Reply #10 on: December 21, 2009, 11:49:32 AM » Hey, I have a question. Are you supposed to crush all of the sandwich cookie for the crust, or just take off the cookie part and crush that? Logged

love.ascending Member Offline Posts: 23 "no whey, me too!" Gender: Re: No Bake Oreo Cheesecake « Reply #11 on: December 21, 2009, 02:06:53 PM » Quote from: Kidd on December 21, 2009, 11:49:32 AM Hey, I have a question. Are you supposed to crush all of the sandwich cookie for the crust, or just take off the cookie part and crush that? the whole cookie! Logged

ebarg17 Member Offline Posts: 6 Re: No Bake Oreo Cheesecake « Reply #12 on: April 04, 2010, 04:08:57 PM » I used newman o's for this because I think (though I'm not positive) oreos have scary hydrogenated oils in them. Anyway, I used a package of silken tofu instead of whipped cream and then I baked it for a half hour. It kind of defeated the whole no-bake idea but holy moly it was incredible. I let it cool for a half hour after taking it out of the oven and then I stuck it in the freezer until we were ready to eat it. Thennn, I drizzled it with wax orchards fudge sauce and topped it off with soy whipped cream. Prettyy good for my first cheesecake attempt. PS. My omnivorous parents LOVED it. Logged

vegansarekewl Member Offline Posts: 17 Re: No Bake Oreo Cheesecake « Reply #13 on: April 09, 2010, 03:12:14 PM » Hey, so where would you be buying vegan whipped topping?? I looked at my whole foods and there was nothing....AND love.ascending, your picture looks magic!!! YUMMM. may I ask how you made your own whipped topping? cause it looks really freaking good!! I would love to try this, but i want to make sure i have this vegan whipped toppin' thing strait. Logged

Fairygodvegan Member Offline Posts: 6 Life's too short to make others shorter! Gender: Re: No Bake Oreo Cheesecake « Reply #14 on: August 25, 2010, 05:39:38 PM » i don't think anyone answered your vegan whipped topping questionnn! i found this tiny carton in my freezer, called Rich Whip, its frozen and you thaw it out, then whip it for a few minutes. It's so good and completely vegan. it makes enough for any pie, so especially for this i think it would work! goodluck finding it, (i'm from wisconsin) and i'm not sure if i've seen it before moving here, or if i have just never noticed.