tag:blogger.com,1999:blog-486287139481772966.post747019905059799470..comments2023-03-30T07:49:38.321-04:00Comments on yummy vegan dinners: Is this thing still on?ms. veganoramahttp://www.blogger.com/profile/02456827731027081876noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-486287139481772966.post-43703263045871970432009-07-10T11:46:50.664-04:002009-07-10T11:46:50.664-04:00Your blog is great as well. Your meals are very ri...Your blog is great as well. Your meals are very rich and hearty but still healthy. Will add u to my blogroll so I can keep in touch.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-486287139481772966.post-4791504735659293852009-07-10T09:10:58.718-04:002009-07-10T09:10:58.718-04:00Yeah, it was the long kneading & rinsing metho...Yeah, it was the long kneading & rinsing method which is time-consuming but not as bad as I thought. I've made it the long way a few times and I do like the texture and taste better.<br /><br />And by flakey and layered, yeah, it is more like a super soft but not spongy seitan version of soy curls (you know how soy curls sort of flakes right?). If you go to Essence of Life, they have raw seitan in bulk which cooks up with amazing texture.<br /><br />As for frowning on things like seitan, I don't really care what other people think. I'm vegan purely for ethical reasons. If it's vegan and produced fairly, then it's all good.<br /><br />As for Israeli couscous, the texture is like orzo but they're round. Cooking is easy. First you toast the couscous in oil or margarine, then add your water or vegetable stock (ratio is approximately 1:1.5 couscous to liquid) and then cover and simmer until the liquid is absorbed (probably 15 mins I think). If you're using a bouillon cube, throw it in when you're toasting the couscous so it can permeate it a little before adding liquid.ms. veganoramahttps://www.blogger.com/profile/02456827731027081876noreply@blogger.comtag:blogger.com,1999:blog-486287139481772966.post-1286050307751906102009-07-09T23:27:21.769-04:002009-07-09T23:27:21.769-04:00HURRAY... you're back!
That looks amazing. I...HURRAY... you're back!<br /><br />That looks amazing. I'm a failure at making seitan. The best I've made was from scratch, rinsing and kneading the flour. Very time-consuming.<br /><br />By flakey and layered, you probably mean like real meat? I know some vegans frown on that. But if it converts more people to veganism, bring it on.<br /><br />BTW, how do you cook Israeli couscous? Does it have the texture of tapioca, ie the "bubble" in bubble tea?inkshttps://www.blogger.com/profile/06960685676775519275noreply@blogger.comtag:blogger.com,1999:blog-486287139481772966.post-16763906547548399542009-07-08T09:42:17.505-04:002009-07-08T09:42:17.505-04:00Heh, thanks Mindy. :pHeh, thanks Mindy. :pms. veganoramahttps://www.blogger.com/profile/02456827731027081876noreply@blogger.comtag:blogger.com,1999:blog-486287139481772966.post-60948906414254526082009-07-08T01:31:00.080-04:002009-07-08T01:31:00.080-04:00Well it's about darn time. :pWell it's about darn time. :pMindyhttps://www.blogger.com/profile/05375116400620257030noreply@blogger.comtag:blogger.com,1999:blog-486287139481772966.post-33004253428379956532009-07-05T11:10:13.451-04:002009-07-05T11:10:13.451-04:00NICE TO "SEE" YOU!!!!!!!! :-DNICE TO "SEE" YOU!!!!!!!! :-DLizNoVeggieGirlhttps://www.blogger.com/profile/00785142908687097216noreply@blogger.com