beelzabean's Profile

Home only: pasta, pesto, burritos (if ever, enchiladas are better), oatmeal, usually pancakes, roasted potatoes, veggie burgers, polenta/risotto

Dining Out only: deep fried anything (fries, spring rolls, faux fried "meats"), dumplings (dim sum especially)

Anyplace anytime I can't resist guacamole, even though it's so easy and cheap at home.

I've also made rava-style dosa at home but the fun of a huge paper dosa just can't be rigged in my kitchen.

I'm going radio ga ga over this!

I always pack in a little avocado onto a good vegan tempeh rub sandwich and there's no need to add fake cheese.

Also capers are a natural on all things reuben!

And a good shortcut for the dressing is Nasoya Thousand Island dressing...it's perfect.

Raw is pretty much the only way I eat cabbage (except for maybe a light stir fry occasionally) and summer farmer's market cabbage is absolutely superb.

I live off of Latin American style cabbage salad most days: shredded cabbage, lime juice/vinegar, salt, carrots, radish, tomato. Maybe a drop of olive oil. Let it sit for a day and it becomes tender juicy curdito too!

I finally broke down and bought a good quality mandolin and it makes the best finely shredded cabbage but a sharp chef's knife works fine too.

Wow, never thought I say but that's a gorgeous factory storeroom they've got there!

Looks good and I do too have a soft spot for the Subway salad sub. And just because I think I'd need to use a good whole wheat sub roll. Also I'd throw on sliced olives, spinach, lots of oregano and a slab of avocado for good measure.

I love casabella stuff. I've got my eye on that bucket, of all things. Hopefully this stuff is Target bound?

I like these pots! One thing, they say on the label they're not suitable for growing anything you might want to eat. Save the windowsill herbs for something else.

Soy yogurt!

I make my own in the above Eurocuisine machine. I've been long disappointed with most soy yogurts out there...way too sweet and loaded with filler gums.

So far I've had great success using Vitasoy plain (sweetened) original plus a cup of added plain Silk yogurt. Yes, I still have to use bought yogurt but one big tub lasts a long time and makes lots of yogurt.

I follow the manufacturer's instructions, boiling the soymilk and using milk that does contain some sweetener. The resulting soymilk has a delicate texture, tangy-sweet flavor and a wonderful clean smoothness much more like good quality cow milk yogurt than the pasty soy stuff out there. I've also strained it and made some great frozen soy yogurt too!

I have them and love them. I thought about sewing my own, but the idea of having to hunt for food-grade plastic just made me want to go purchase them even more. Like the previous poster I just sponge wash the plastic side and let it drip dry. I've brought them when hiking or just bringing a snack along for a long day in the city.

They are wonderful for wrapping any sort of lunch item I would normally toss into a zip bag, including pretzels, crackers, dry cereal for snacking, cookies, trail mix or what have you.