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adenhailemariam's Profile

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Ways to use freeze-dried fruit...dry?

My big discovery about a year ago was using crushed freeze-dried raspberries to coat chocolate cake pops. It was an intense reddish color (I wanted "natural sprinkles") and an intense raspberry flavor. It was pretty awesome!

I bought freeze-dried strawberries later and wasn't too impressed but yesterday I bought freeze-dried pineapple--again, intense and unexpected flavor!

I was rushing so I used the pineapple as a garnish on a raw avocado lime pie and it was NOT cute. People thought it was a cracker (my peanut butter cup pie was much more popular haha). I think that in the future I would crush the pineapple into a powder and...do what?

What are some ways I could use crushed freeze-dried fruit? At the moment, I'm not that interested in rehydrating it.

I was trying to find something online to expand on my first use of the crush raspberries and I found nothing but I just found this: How to Make Fruit Powder and Why You Should Bother
Read more at http://www.cupcakeproject.com/2013/04...

And other stuff buy Googling "how to use freeze dried fruit powder"

I was also a bit worried that though freeze-dried fruit had one ingredient--the fruit--the freeze-drying process would be something I wouldn't like. But the first link about seems to show that at least dehydrating fruit is pretty innocent :)

Mar 23, 2014
adenhailemariam in Home Cooking

I have some of a bunch of nuts and such. What to do?

Yes!

Jan 18, 2014
adenhailemariam in Home Cooking

I have some of a bunch of nuts and such. What to do?

I actually found a great use for the sunflower seeds, similar to your suggestion. 1/2 a cup of sunflower seeds were in the recipe for Isa Chandra's Chicky Tuna Salad (chickpea salad) and I had everything for it: chickpeas, carrots, the exact amount of onion, celery, mayonnaise...I love when I have all the ingredients for a new recipe on hand! And it uses up a lot of those sunflower seeds!

Jan 18, 2014
adenhailemariam in Home Cooking

I have some of a bunch of nuts and such. What to do?

The obvious escaped me! This would be good!

Jan 18, 2014
adenhailemariam in Home Cooking

I have some of a bunch of nuts and such. What to do?

So many good ideas here, thank you!

Jan 18, 2014
adenhailemariam in Home Cooking

I have some of a bunch of nuts and such. What to do?

I've got a handful of pecans, a handful and a half of almonds, a handful of walnuts...and a big ol' bag of sunflower seeds.

I do have stuff to make a trail mix--coconut flakes, raisins, mini chocolate chips. I was wondering, are there recipes that include various types of nuts?

First thing I can think of is a cake...but I actually don't recall hearing of a cake like that haha

Jan 09, 2014
adenhailemariam in Home Cooking

Uses for flavored sugar?

More cookies! haha

Dec 02, 2013
adenhailemariam in Home Cooking

Uses for flavored sugar?

I love the ideas of sprinkling it on pie crust, using it in granola and in crumble topping!

Dec 01, 2013
adenhailemariam in Home Cooking

Folks who aren't vegan/vegetarian: your favourite way to eat tofu

Do you find that the dressing tastes better the next day, even if it doesn't last for a long time?

With the http://www.foodily.com/r/iRXuSwIe2-a-... recipe, I find that it tastes so much better after time, at least after sitting overnight. It can take me a while to finish the whole batch and I do notice that something starts to separate but then I just stir it up.

Dec 01, 2013
adenhailemariam in Home Cooking

Folks who aren't vegan/vegetarian: your favourite way to eat tofu

I have been fantasizing of basically what you have described. I saw this one photo of what I assumed was silken tofu dressed simply and it looked SO delicious. After a while I realized that it seemed like a savory custard to me.

Dec 01, 2013
adenhailemariam in Home Cooking

Folks who aren't vegan/vegetarian: your favourite way to eat tofu

What prompted you to start using tofu for the pie? Do you have a recipe for it?! I've seen lots of pie recipes with tofu and I have got to try some!

Dec 01, 2013
adenhailemariam in Home Cooking

Folks who aren't vegan/vegetarian: your favourite way to eat tofu

How could I forget this? I use silken in this Caesar dressing recipe http://www.foodily.com/r/iRXuSwIe2-a-... and I may try the recipe you posted.

Dec 01, 2013
adenhailemariam in Home Cooking

Folks who aren't vegan/vegetarian: your favourite way to eat tofu

Quiche has never been a big part of my coking/eating life but I sometimes appreciate the challenge. I've even looked at the Ener-G quiche recipe buuut I like your idea using silken for that.

Dec 01, 2013
adenhailemariam in Home Cooking

Folks who aren't vegan/vegetarian: your favourite way to eat tofu

I want to try this. I've had eggplant rollups with a tofu/tofu ricotta filling that was great but just crumbled tofu or fashioned like a ricotta, I'd like to try this. I love my mother's lasagna but for years I felt iffy about the ricotta haha well, I guess then that I felt that about every lasagna with ricotta.

Dec 01, 2013
adenhailemariam in Home Cooking

Folks who aren't vegan/vegetarian: your favourite way to eat tofu

I've used silken tofu for chocolate mousse but am looking for more dessert recipes, this pie looks great!

Dec 01, 2013
adenhailemariam in Home Cooking

Folks who aren't vegan/vegetarian: your favourite way to eat tofu

Tofu chocolate mousse is great! Surprisingly so the first time I made it but it's a staple dessert now. It's strong, strong chocolate flavor, but I don't expect to eat a whole bowl of it (which my husband tried to do when he realized he liked it but it was too much haha).

I always keep silken tofu and chocolate chips in the house if I need to make a quick, elegant dessert.

Dec 01, 2013
adenhailemariam in Home Cooking

Uses for flavored sugar?

I really like the idea of the flavored sugar topping used in this recipe for these Chai Spice Snickerdoodles http://www.theppk.com/2012/09/chaispi...

1/4 cup sugar
1/4 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
pinch cloves

I want to use this sugar mix for something else. Any other baked goods that use a sugar topping/crust? Will this add any flavor if I add this flavored sugar IN baked goods or other recipes?

I was also thinking of uses outside of baking like, in the case of these specific spices, using this sugar to flavor black tea, as opposed to how my family usually drinks spiced tea--black tea flavored with the actual spices (cinnamon, cardamom, cloves) and then sugar added to the hot tea. I tried the flavored sugar and it works--adds spice flavor to the tea--but isn't my favorite yet.

Dec 01, 2013
adenhailemariam in Home Cooking

Need meat substitute recommendation

Someone just told me that when they make veggie chili, they use barley to get a thicker, meat-like consistency. I'm pretty sure it was barley.

Ok, I Googled it and people do use barley in chili!

Nov 09, 2013
adenhailemariam in Home Cooking

Difference between pumpkin butter, pie mix and puree in a cake?

This cinnamon apple cake is one of my favorite recipes: http://www.wholesoyco.com/recipes/item/cinnamon-apple-cake

I make a version of this cake with pumpkin butter instead of apple butter and mini chocolate chips instead of cut apples. I don't know about elsewhere, but where I live, people seem to really like pumpkin chocolate chip muffins and cake.

I don't see the pumpkin butter I usually buy at the store but there is another brand available: http://www.bobmccutcheon.com/newmccutcheons/indexmain.htm

I'm not sure what the ingredients are in the pumpkin butter I usually buy but another brand had these ingredients in their pumpkin butter: pumpkin, apple cider, brown sugar,lemon, cinnamon.

I'm guessing it tastes the same and the price was fine but I saw pumpkin pie mix and pumpkin puree on sale so I wondered if I could just use pureed pumpkin or pumpkin pie mix. Save the option of using freshly pureed pumpkin, do you think any of those canned/boxed pumpkin products would work?

Often I see this brand on sale: http://www.farmersmarketfoods.com/pro...

My guess is that the pumpkin pie puree would be closer to the pumpkin butter but maybe not as thick? Not sure what canned pumpkin pie puree looks like but I assume it's not as thick.

The cake is quite moist and really flavorful with the pumpkin butter! I don't mind using the other brand of pumpkin butter but just wonder what my options are before trying.

Nov 09, 2013
adenhailemariam in Home Cooking

Will strawberry syrup color cake batter?

I made a batch of strawberry syrup and I'm over it's original intention (to be used to make strawberry soda).

So now I have this red syrup in the fridge. I was wondering, do you think I could use this syrup as food coloring for cake batter? I aim for natural food coloring (and just decorate desserts other ways for color if I don't have a food coloring). I was even thinking of using crushed freeze-dried berries for coloring. I've used crush freeze-dried raspberries as decoration on chocolate cake balls and OMG it was amazing.

Would the syrup alter the cake batter too much? Would the color not be strong enough?

Any other ideas for using the syrup? I was thinking as a topping on vanilla coconut ice cream or...that's all I could really think of. Or is this just a simple syrup made for beverages?

The syrup recipe I used: https://www.youtube.com/watch?v=QPsPH...

Sep 28, 2013
adenhailemariam in Home Cooking

What to do with leftover broth/stock? Or ok/no guilt throwing it out?

Ok, I feel better about tossing it in general. Thanks for the ideas!

Sep 09, 2013
adenhailemariam in Home Cooking

What to do with leftover broth/stock? Or ok/no guilt throwing it out?

Hmmm, tell me more about using liquid in the stir-fry.

Ok, here is what I meant by "stir-fry": I bake the tofu chunks after they've marinated. Then I keep in the fridge. Then I take broccoli, throw it in a pan with oil and brown it (omg so good). I've started throwing a tablespoon of water in there because I've gotten myself to believe it's steaming whatever's in there (oh, I keep a lid on the pan during all this). Then I slice up the tofu chunks and throw them in there for a bit. Then salt.

I have been hesitant to add more liquid to the pan or to actually bake the tofu in the liquid in the pan I marinate it in. Probably because the method I have been using so far is the only way in years that I've successfully been able to prepare tofu. I just ate it deliciously made at restaurants instead!

Sep 09, 2013
adenhailemariam in Home Cooking

What to do with leftover broth/stock? Or ok/no guilt throwing it out?

I feel like I bought it for $3.99 or less (it's the Rapunzel brand) but now I think I bought it for $2.99. I can't really recall but, yea, it's cheaper than the broth in aseptic packing.

Gosh, I can't remember what vegetable broth I bought that tasted so good out of the package. I think I was sick at the time so I was really into it.

Or maybe that was miso soup.

Sep 09, 2013
adenhailemariam in Home Cooking

What to do with leftover broth/stock? Or ok/no guilt throwing it out?

It's the Rapunzel brand, I have the no salt added and the sea salt/herbs one. I think I first bought it years ago to use in a pot pie. Good to keep around in the pantry for random, "there's nothing to eat" kind of days.

I mean to use in rice or something haha not eating the cube.

Sep 09, 2013
adenhailemariam in Home Cooking

What to do with leftover broth/stock? Or ok/no guilt throwing it out?

I feel bad now haha I have these beautiful blog posts and such of vegetable broth made from scraps that I really plan on making but it's bouillon now. And, man, I wouldn't want to throw homemade stock out. Just thinking about it has my mouth watering.

I even had soup for breakfast today.

Sep 09, 2013
adenhailemariam in Home Cooking

What to do with leftover broth/stock? Or ok/no guilt throwing it out?

I'm the person who after years of baking still feels bad for not getting every bit of batter or mousse or whatever scraped from a bowl. I'm getting better, though haha

Sep 09, 2013
adenhailemariam in Home Cooking

What to do with leftover broth/stock? Or ok/no guilt throwing it out?

It's always something that my mother makes that I can't quite make right but that reminds me of her insanely flavorful rice. I think I've made rice with broth before and it was great.

(I think my mother somehow adds garlic to her basmati rice that makes it great but I at least add cardamom pods and cloves to it like she does and that tastes great. And on yet another side note, riced cooked in coconut milk is great, too.)

Sep 09, 2013
adenhailemariam in Home Cooking

Meals in your regular rotation

Cilantro lime quinoa with black beans and guacamole: This is my homemade, cheaper version of Chipotle goodness. I got the cilantro lime rice recipe here http://www.skinnytaste.com/2009/03/chipotle-cilantro-lime-rice-4-pts.html and while I first made it with basmati rice and it tasted amazing, I have opted to use 1 cup of quinoa instead. I usually top with black beans and avocado or guacamole if I have it (which I now always want!). 1 cup of quinoa with the toppings come out to between 4 and 8 servings, for me at least.

Tofu and broccoli: Talk about a stereotypical veg/an dish. But it is sooo savory and delicious. I press a block of extra firm tofu, cut it into 16ths, and marinate it in vegetable broth at least overnight. I did use vegetable broth in aseptic packaging once but it costs much less to use a bouillon cube dissolved in boiling water. Then I take out of the broth and place on a cookie sheet greased with [olive] oil or with parchment paper on it. So far I've done 400 degrees at 30 minutes or 450 degrees at 25 minutes. Then I keep in the fridge. I eat it like nuggets sometimes for a quick, nutrition-packed pick me up or take 1/4 of the package (so, 4 cubes that I cut initially out of the 16) and slice it up into smaller pieces. I take 85 grams of broccoli and stir-fry-like cook it in a pan with a bit of olive oil and then cover. I throw in a tablespoon of water and the tofu pieces, cover again, and just watch to make sure the broccoli doesn't burn. PERRRRFECT!

Those 2 are my nutrition-packed meals. Some other things I make, keep in the fridge and eat often are:

Caesar salad: I use the Caesar dressing from the PPK http://www.foodily.com/r/iRXuSwIe2-a-really-decent-caesar-salad-by-the-ppk and let it sit at least overnight. The flavor of the dressing gets better over time. Then I eat with chopped romaine or Bibb lettuce and throw in some vegan parm if I have it. I eat it just like that but have eaten it with a serving of chickpeas thrown on top. The dressing lasts a while. I think I use 50g of dressing each time.

Basil hummus: From http://www.dailygarnish.com/2011/08/c... and I usually just eat it with veggies or chips/crackers. I'll look into eating it in a wrap with veggies.

Sep 04, 2013
adenhailemariam in Vegetarian & Vegan

What to do with leftover broth/stock? Or ok/no guilt throwing it out?

I have a great and simple recipe for savory tofu: press tofu, marinate in vegetable broth, bake. I eat the cubes like nuggets cold if I need a pick me up or, more often, slice the cubes I cut before baking into smaller pieces and stir-fry with broccoli. Simple and savory off-the-charts.

My problem is I feel like I am wasting the broth. I dissolve one bouillon cube in two cups of boiling water to get the broth that I use to marinate the tofu. After being in the fridge at least over night, I bake the tofu but am left with I suppose at least half of the watery broth left. And I dump it out in the sink.

I really cared about this when I first just used leftover vegetable broth in the aseptic packaging. When I wanted to recreate the recipe, I realized that that broth was $3.19 a package and I said heck no. Then I remembered I had bouillon cubes so I think it's now about 50 cents of cube/broth that I am using and dumping out, so much less.

I figure I can use leftover broth to just marinate another batch of tofu or tempeh (or vegetables?) but I think what's holding me back is that the tiny bits of tofu left over in the marinade weird me out. Silly.

Sep 04, 2013
adenhailemariam in Home Cooking

How can I serve Caesar dressing for a party other than in a salad?

Heeey, I am loving this at the moment. Caesar salads and spinach-artichoke dip are, if I remember correctly, two things I discovered right before I became vegan so it was short and sweet haha but I do have this great dressing (which is better than a lot of non-vegan versions I've had).

As for spinach artichoke dip, I've made a baked (and not baked) so-good-it's bad version (with vegan mayo, cream cheese, mozzarella, parm, omg too much) and tried to make a "simple" version, working off of spinach and artichoke as a base (but is there really a deconstructed version of this dip???).

Your suggestion seems great because it seems like what I may be looking for in a spinach artichoke dip (more whole than using the processed products like above) AND because this dressing contains ground almonds it reminds me of another recipe that I so want to try--it's called baked almond feta (an artisan nut cheese). The photos and reviews make it look delicious and so your suggestion is probably going to be in my mind until I make it!

Jul 25, 2013
adenhailemariam in Home Cooking