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Hints, tips & work-arounds 2
Turn your oven into a dehydrator
(Couldn't think what other thread to put this into! 
)
If you try this, River, you'll never be able to stop your cat from sitting on top of the stove!
Either:
Stick a GE Plant Light Reflector kit in your oven (with an extension cord to plug it in, of course) & place your food on a cooling rack (or cooling rack + teflex sheet if it's something runny) just above it. (I don't know why, but this is supposed to be a healthier option than a 'normal' light bulb - something to do with it mimicing the sun's light. But that could be complete hooey, & the heat from a normal bulb could do the trick.)
Or:
Buy a Warm Air Generator from www.dryit.com (Listed under accessories), & use it in the same way.
)If you try this, River, you'll never be able to stop your cat from sitting on top of the stove!
Either:
Stick a GE Plant Light Reflector kit in your oven (with an extension cord to plug it in, of course) & place your food on a cooling rack (or cooling rack + teflex sheet if it's something runny) just above it. (I don't know why, but this is supposed to be a healthier option than a 'normal' light bulb - something to do with it mimicing the sun's light. But that could be complete hooey, & the heat from a normal bulb could do the trick.)
Or:
Buy a Warm Air Generator from www.dryit.com (Listed under accessories), & use it in the same way.
Gelatin substitues
From the ever useful VegCooking site:
Agar-Agar
• Substitute powdered agar-agar for gelatin using equal amounts.
• 1 Tbsp. of agar-agar flakes is equal to 1 tsp. of agar-agar powder.
• Set 2 cups of liquid using 2 tsp. of agar-agar powder, 2 Tbsp. of agar-agar flakes, or one bar.
• Keep in mind that highly acidic ingredients, such as lemons, strawberries, oranges, and other citrus fruits, may require more agar-agar than the recipe calls for. Also, enzymes in fresh mangoes, papaya, and pineapple break down the gelling ability of the agar-agar so that it will not set. Cooking these fruits before adding them to a recipe, however, neutralizes the enzymes so that the agar-agar can set.
Carrageen
Also known as Irish moss, this seaweed, found in coastal waters near Ireland, France, and North America, is best when used for making softer gels and puddings. To prepare carrageen, rinse it thoroughly, and then soak it in water until it swells. Add the carrageen to the liquid you want to set, boil for 10 minutes, and remove the carrageen. One ounce of carrageen will gel 1 cup of liquid.
Kosher Gelatin
Many kosher gelatins are vegan. Try Lieber’s unflavored gel, Emes Plain Kosher-Jel, Carmel’s unsweetened gel, KoJel’s unflavored gel, and Hain Superfruits. (N.B. Note that many are not vegan though - so be careful)
Agar-Agar
• Substitute powdered agar-agar for gelatin using equal amounts.
• 1 Tbsp. of agar-agar flakes is equal to 1 tsp. of agar-agar powder.
• Set 2 cups of liquid using 2 tsp. of agar-agar powder, 2 Tbsp. of agar-agar flakes, or one bar.
• Keep in mind that highly acidic ingredients, such as lemons, strawberries, oranges, and other citrus fruits, may require more agar-agar than the recipe calls for. Also, enzymes in fresh mangoes, papaya, and pineapple break down the gelling ability of the agar-agar so that it will not set. Cooking these fruits before adding them to a recipe, however, neutralizes the enzymes so that the agar-agar can set.
Carrageen
Also known as Irish moss, this seaweed, found in coastal waters near Ireland, France, and North America, is best when used for making softer gels and puddings. To prepare carrageen, rinse it thoroughly, and then soak it in water until it swells. Add the carrageen to the liquid you want to set, boil for 10 minutes, and remove the carrageen. One ounce of carrageen will gel 1 cup of liquid.
Kosher Gelatin
Many kosher gelatins are vegan. Try Lieber’s unflavored gel, Emes Plain Kosher-Jel, Carmel’s unsweetened gel, KoJel’s unflavored gel, and Hain Superfruits. (N.B. Note that many are not vegan though - so be careful)
The perfect stir-fry
Making a stir-fry is easy, if you know how. First of all, you're just searing the veg - so you want to get your pan really hot first. Then drizzle in a little sesame oil - just enough to stop things sticking, you're not really 'frying' the food. If you find you need to add more as you cook, drizzle a little more down the side of the pan, so that it's hot before it reaches the food. Finally, a stir-fry should take no more than a few minute to do; The food should still be crunchy, and things like onion & cabbage should be barely translucent around the edges.
As for order: Onion should go in first, after a minute or so, add things like garlic, carrots, cabbage. Tofu, peas, bell peppers, sugar snap peas and the like go in right at the end - you really want to do little more than warm them through. If you don't like tofu like that, try doing some deep-fat fried tofu, or seering slices of tofu in a dry pan first, then adding these in at the end of the cooking.
Finally, add your sauce, if you're using one, and stir it around for a minute or two, to coak the veg & warm through. Serve immediately.
As for order: Onion should go in first, after a minute or so, add things like garlic, carrots, cabbage. Tofu, peas, bell peppers, sugar snap peas and the like go in right at the end - you really want to do little more than warm them through. If you don't like tofu like that, try doing some deep-fat fried tofu, or seering slices of tofu in a dry pan first, then adding these in at the end of the cooking.
Finally, add your sauce, if you're using one, and stir it around for a minute or two, to coak the veg & warm through. Serve immediately.
Whew. Thanks for the info on stir-frying. I taught myself to cook so I don't always do everything the way they are meant to.
My hint: When making vegan buttermilk use soymilk instead of ricemilk. I use ricemilk for a lot of baking and cooking, but I found that it doesn't work for that.
I've really been getting into glasses of freshly squeezed orange juice this week; must be the weather.
Anyway, to get the most juice out of any citrus fruit, roll it under your hand on the counter for a while first, using a gentle pressure - it breaks down a lot of the cells inside, & you'll get more juice out. Be careful when you're cutting into it though - the juice can go everywhere! I find using a tomato knife is easiest & safest.
Anyway, to get the most juice out of any citrus fruit, roll it under your hand on the counter for a while first, using a gentle pressure - it breaks down a lot of the cells inside, & you'll get more juice out. Be careful when you're cutting into it though - the juice can go everywhere!
I find using a tomato knife is easiest & safest.Egg free living
Cooking Without Eggs
Here are some quick and easy tips for replacing one egg in baked goods recipes, including cakes, muffins, pancakes, and bread:
- 2 tbsp corn starch
- half of a mashed banana
- 2 tbsp water + 2 tbsp baking powder (1 tsp oil is optional)
- 1/4 cup tofu, blended
- 1/4 cup applesauce + 1 tsp baking powder
- Ener-G egg replacer (see above in Products)
