Vegan pumpkin pie made with tofu sucks. Don't use tofu. Do this instead.
2 cups canned pumpkin
1 cup soymilk (don't use any reduced fat crap)
3/4 cup brown sugar
1/4 cup cornstarch
1 tablespoon molasses
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon each: ginger, nutmeg and salt
1/4 teaspoon allspice OR cloves
Puree in blender or food processor until smooth. Pour into prepared pie crust and bake for an hour at 350. The center of the pie shouldn't be too gooey when it's done. For best results, let set overnight and then re-heat in the oven before serving.
Credit where credit is due: I snagged this originally from here.
Showing posts with label soy milk. Show all posts
Showing posts with label soy milk. Show all posts
Tuesday, November 25, 2008
Monday, November 24, 2008
Mac and Cheese
Step -1: Preheat your oven to 350 at some point...
Step 0: start boiling water... when the water boils you can add the macaroni but you should move on at this point to get the timing right.
Cheese Sauce Step 1: Make a white roux.
This you tube video gives a good idea of how to make a roux and what it does:
http://www.youtube.com/watch?v=1A0IiieypBY
The basic idea is to cook equal parts butter and flour for a few minutes on medium to low heat. It shouldn't turn color, but its not a huge deal if it does a little, just add the liquid in step two. Make sure to add salt and pepper (white pepper if you care about the sauce not having black specs in it) to the roux (but dont taste at this point because a roux is basically super hot glue)
Cheese sauce step two: add milk (or soymilk)
a rule of thumb is to add one cup of milk to each tablespoon of flour in your roux (that would be roux made from 1 tbsp flour and 1 tbsp butter) but you should probably start with a little less liquid and see how thick it gets. Bring this up to a light simmer on medium (or even lower) heat. Be very careful bringing this up to heat since milk will boil over very quickly, if the milk starts to make large bubbles on its surface move the entire pot off of the heat, turn the heat down and then return the pot to heat. Add enough salt and (white)pepper so that the hot milk tastes good. The sauce should be thick enough once it gets hot to coat the back of a spoon (or to almost coat it, since the sauce will get thicker once it cools). If your sauce is still milky for some unexplainable reason either make more roux and add it or mix cornstarch with a little water and add it.
Cheese sauce Step 3: add cheese
Any cheese you like will work, and you can add as much or as little as you like. Less cheese will turn out to be "mac and creme", and since you added salt and pepper you don't have to worry about flavor. More cheese is good, and it is almost impossible to super-saturate the milk so you can add cheese to your hearts content. If you seasoned well in step two then you shouldn't have to worry about more salt or pepper here, but you should taste the cheese sauce at this point to make sure you like it. Your mac and cheese will taste exactly like this sauce so make sure that you like the way it tastes. If you added too much salt throw in the smallest dash of vinegar (curdling will happen if you put in too much) and the smallest bit of sugar (we aren't making a dessert) to cut the saltiness. Stir and re-taste to make sure it is good, and if its still too salty then you can add a little more of both. I would make the sauce slightly saltier than you like because the pasta will not be seasoned... but too salty will ruin things and not salty enough will taste blah. Once it is well seasoned you can put the heat on very low and stir it every once in a while until your pasta is done.
Mac and cheese formation Step 4:
Take the boiled mac and strain it to remove the water. Spray pam on something you will be making the casserole in. Then dump the pasta into the casserole. Add the cheese sauce right on top of the macaroni while the mac is still hot and stir to coat the pasta. If you wait too long the mac will stick to itself and your pasta wont absorb as much of the sauce, but its not the end of the world.
Optional step 5: if you want the breadcrumb crust on top then you should toast a couple slices of bread, either in the oven or in the toaster and crumble them up in a bowl. Bread crumbs will cover about the same area as the bread slice covered before you crumbled it (slightly less), so make sure you have enough. Season the bread crumbs by adding salt, pepper, [oregano, basil, thyme] also known as Italian seasoning, and whatever else you like. Taste the bread crumbs to make sure you like the way they taste. Melt enough butter or margarine to get the breadcrumbs wet and then mix the melted butter with the crumbs. Put this mixture on top of your mac and cheese sauce combo.
Step six: throw the whole thing in the oven until the top gets brownish. probably 20 minutes. Note on cooking times, you aren't really cooking anything in this last step, so you can take it out whenever you like. everything is already heated and likely tastes good.
Step 0: start boiling water... when the water boils you can add the macaroni but you should move on at this point to get the timing right.
Cheese Sauce Step 1: Make a white roux.
This you tube video gives a good idea of how to make a roux and what it does:
http://www.youtube.com/watch?
The basic idea is to cook equal parts butter and flour for a few minutes on medium to low heat. It shouldn't turn color, but its not a huge deal if it does a little, just add the liquid in step two. Make sure to add salt and pepper (white pepper if you care about the sauce not having black specs in it) to the roux (but dont taste at this point because a roux is basically super hot glue)
Cheese sauce step two: add milk (or soymilk)
a rule of thumb is to add one cup of milk to each tablespoon of flour in your roux (that would be roux made from 1 tbsp flour and 1 tbsp butter) but you should probably start with a little less liquid and see how thick it gets. Bring this up to a light simmer on medium (or even lower) heat. Be very careful bringing this up to heat since milk will boil over very quickly, if the milk starts to make large bubbles on its surface move the entire pot off of the heat, turn the heat down and then return the pot to heat. Add enough salt and (white)pepper so that the hot milk tastes good. The sauce should be thick enough once it gets hot to coat the back of a spoon (or to almost coat it, since the sauce will get thicker once it cools). If your sauce is still milky for some unexplainable reason either make more roux and add it or mix cornstarch with a little water and add it.
Cheese sauce Step 3: add cheese
Any cheese you like will work, and you can add as much or as little as you like. Less cheese will turn out to be "mac and creme", and since you added salt and pepper you don't have to worry about flavor. More cheese is good, and it is almost impossible to super-saturate the milk so you can add cheese to your hearts content. If you seasoned well in step two then you shouldn't have to worry about more salt or pepper here, but you should taste the cheese sauce at this point to make sure you like it. Your mac and cheese will taste exactly like this sauce so make sure that you like the way it tastes. If you added too much salt throw in the smallest dash of vinegar (curdling will happen if you put in too much) and the smallest bit of sugar (we aren't making a dessert) to cut the saltiness. Stir and re-taste to make sure it is good, and if its still too salty then you can add a little more of both. I would make the sauce slightly saltier than you like because the pasta will not be seasoned... but too salty will ruin things and not salty enough will taste blah. Once it is well seasoned you can put the heat on very low and stir it every once in a while until your pasta is done.
Mac and cheese formation Step 4:
Take the boiled mac and strain it to remove the water. Spray pam on something you will be making the casserole in. Then dump the pasta into the casserole. Add the cheese sauce right on top of the macaroni while the mac is still hot and stir to coat the pasta. If you wait too long the mac will stick to itself and your pasta wont absorb as much of the sauce, but its not the end of the world.
Optional step 5: if you want the breadcrumb crust on top then you should toast a couple slices of bread, either in the oven or in the toaster and crumble them up in a bowl. Bread crumbs will cover about the same area as the bread slice covered before you crumbled it (slightly less), so make sure you have enough. Season the bread crumbs by adding salt, pepper, [oregano, basil, thyme] also known as Italian seasoning, and whatever else you like. Taste the bread crumbs to make sure you like the way they taste. Melt enough butter or margarine to get the breadcrumbs wet and then mix the melted butter with the crumbs. Put this mixture on top of your mac and cheese sauce combo.
Step six: throw the whole thing in the oven until the top gets brownish. probably 20 minutes. Note on cooking times, you aren't really cooking anything in this last step, so you can take it out whenever you like. everything is already heated and likely tastes good.
Maita's Mom Casserole
Take one lb. German Mother...
no wait, sorry...
Maita's Mom's Casserole is a combination of white sauce and red sauce over pasta and baked in the oven. Makes one pika, all amounts approximate.
White Sauce: Combine 3 boxes soy milk, garlic powder salt and white (black) pepper until the milk tastes slightly saltier than you would normally eat, but flavorful. Heat slowly to avoid the soy milk boiling over. Thicken to the point where sauce coats the back of a spoon with your favorite method: Method one, cook for a really long time... Method two, add lots of cheese... Method three, make a roux out of equal parts flour and margarine and cook for 5 minutes on medium heat then add roux to milk... Method four mix a small amount of water with lots of corn starch and add.
Red Sauce: Heat oil in a large pot and add chopped garlic once the oil is hot. Quickly add onions, stir and add salt and pepper. Cook the onions over medium heat until they turn translucent and add a small amount of celery and carrots. Cook until carrots are kind of soft. Add two large cans of tomato (whole crushed chopped or sauce). Add a handfull of sugar a tablespoon of salt and a cup or so of vinager. Add italian spices like basil and oregano and garlic powder. Taste the sauce. If it tastes like bland V8 (tomato juice without salt) add more of everything (or just more salt). If it tastes salty add sugar and vinager. If it tastes too tart add salt and sugar. If it tastes too sweet add vinager and salt. Repeat until happy or your taste buds quit and let it simmer on low heat.
Pasta: Meanwhile you should have set a huge pot of water to boil, becasue this takes forever. Add your favorite pika size (one shopping bag usually works for me) of pasta to the pot along with a lot of salt. Cook pasta until done and strain.
Casserole: Layer red sauce on the bottom of the pan. Layer pasta, layer white sauce, layer pasta, layer red sauce. Repeat until you run out of something. Cook this in a 350 degree oven for a while... it doesnt need to cook but the pasta needs to soak up the sauces.
Get creative! Add soy meats to the red sauce or put steamed veggies in one of the layers.
no wait, sorry...
Maita's Mom's Casserole is a combination of white sauce and red sauce over pasta and baked in the oven. Makes one pika, all amounts approximate.
White Sauce: Combine 3 boxes soy milk, garlic powder salt and white (black) pepper until the milk tastes slightly saltier than you would normally eat, but flavorful. Heat slowly to avoid the soy milk boiling over. Thicken to the point where sauce coats the back of a spoon with your favorite method: Method one, cook for a really long time... Method two, add lots of cheese... Method three, make a roux out of equal parts flour and margarine and cook for 5 minutes on medium heat then add roux to milk... Method four mix a small amount of water with lots of corn starch and add.
Red Sauce: Heat oil in a large pot and add chopped garlic once the oil is hot. Quickly add onions, stir and add salt and pepper. Cook the onions over medium heat until they turn translucent and add a small amount of celery and carrots. Cook until carrots are kind of soft. Add two large cans of tomato (whole crushed chopped or sauce). Add a handfull of sugar a tablespoon of salt and a cup or so of vinager. Add italian spices like basil and oregano and garlic powder. Taste the sauce. If it tastes like bland V8 (tomato juice without salt) add more of everything (or just more salt). If it tastes salty add sugar and vinager. If it tastes too tart add salt and sugar. If it tastes too sweet add vinager and salt. Repeat until happy or your taste buds quit and let it simmer on low heat.
Pasta: Meanwhile you should have set a huge pot of water to boil, becasue this takes forever. Add your favorite pika size (one shopping bag usually works for me) of pasta to the pot along with a lot of salt. Cook pasta until done and strain.
Casserole: Layer red sauce on the bottom of the pan. Layer pasta, layer white sauce, layer pasta, layer red sauce. Repeat until you run out of something. Cook this in a 350 degree oven for a while... it doesnt need to cook but the pasta needs to soak up the sauces.
Get creative! Add soy meats to the red sauce or put steamed veggies in one of the layers.
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