Please help me use up Ingredient X.
Posted by Heliamphora on Feb 13, 2009 · Member since Oct 2006 · 4798 posts
Ahoy folks! I thought I'd start a thread where you can ask for recipes and advice on how to use up an ingredient (e.g. a vegetable, fruit, grain, bean, etc.) of which you have lots and lots and lots; or which is new to you and you don't know where to start with it.
I'll go first. :P I have many, many tasty carrots from the farmers' market which I need to use before they go soft.
Recipes, please.
I know, I know, carrots - simple - should be a no-brainer... but I was not fond of them for a long time, simply because I'd never known anything but raw or steamed carrots with very little flavour. I like to do INTERESTING things with them. They're so adaptable! Gimme your adaptations! :D
Here's a new one: chocolate pudding.
I made it to use as a cake filling, but the recipe I used made WAY more than I needed, and now the cake is all over with and I have a bunch left. Neither my husband or I will eat it - he has food-texture issues and hates pudding (and for that matter anything with ice crystals on it, so I can't just make him fudgesicles with it), and I eat raw (for serious - not gonna quit over pudding).
I've checked the interwebs a bit, and I can't find any recipes that call for actual pudding that's already made - just ones that use instant pudding mix.
I'd prefer to make something like a cookie or a brownie - something room-temp that one of us could bring to work and feed to other people.
Does anyone know of a way to do this? Could I maybe use it to replace 'milk' in a recipe?
I should think you could, if the chocolate flavour would fit...milk is about adding moisture anyway.
I wonder if you can sub chocolate pudding into a "sour cream" type cake. It's a similar consistency. But does the sour cream actually do anything but add moisture?
So smart - thanks! I've never made a sour cream cake, but all I could imagine is it might act as a binder too? Which the pudding should work for, I think...
I wonder if you can sub chocolate pudding into a "sour cream" type cake. It's a similar consistency. But does the sour cream actually do anything but add moisture?
So smart - thanks! I've never made a sour cream cake, but all I could imagine is it might act as a binder too? Which the pudding should work for, I think...
The sour cream also adds a touch of flavour, but you've already got that in the chocolate part. Let us know how it goes!
If you still have some left over after making a cake, you could cream it with sugar and EB/marg to make a custard icing to put on top.
I have a few pounds of fresh apricots from my parents' tree. Any suggestions for them???
I have a few pounds of fresh apricots from my parents' tree. Any suggestions for them???
What about preserves or jam?
I have a few pounds of fresh apricots from my parents' tree. Any suggestions for them???
What about preserves or jam?
Yeah, that's about the only thing I can think of besides eating them fresh. My husband likes his fruit in baked goodies. I wonder how yabbitgirl's Plum Cake would be with apricots. I love that cake.
I have a few pounds of fresh apricots from my parents' tree. Any suggestions for them???
What about preserves or jam?
Yeah, that's about the only thing I can think of besides eating them fresh. My husband likes his fruit in baked goodies. I wonder how yabbitgirl's Plum Cake would be with apricots. I love that cake.
You can use some of them in this: http://community.livejournal.com/vegancooking/3173125.html
You can freeze them by slicing and adding sugar, mix well and freeze in boxes or freezer bags. When they thaw they are great for baking, smoothies, or eating as is.
You can freeze them by slicing and adding sugar, mix well and freeze in boxes or freezer bags. When they thaw they are great for baking, smoothies, or eating as is.
thanks for the tip! i'll try doing that! any other suggestions would still be great.
Brush them with maple syrup and grill them for dessert after a barbecue. Or with rum/apricot liqueur if you're feelin' that kind of vibe. ;) I don't know if the skins would be a problem (blanch them first, maybe) but since there's peach salsa, apricot salsa might be nice with tofu.
Brush them with maple syrup and grill them for dessert after a barbecue. Or with rum/apricot liqueur if you're feelin' that kind of vibe. ;) I don't know if the skins would be a problem (blanch them first, maybe) but since there's peach salsa, apricot salsa might be nice with tofu.
Now those are some good ideas! Yum, both of them! Salsa and grilling. Off to look for salsa recipes. Thank you!
I wonder if you can sub chocolate pudding into a "sour cream" type cake. It's a similar consistency. But does the sour cream actually do anything but add moisture?
So smart - thanks! I've never made a sour cream cake, but all I could imagine is it might act as a binder too? Which the pudding should work for, I think...
The sour cream also adds a touch of flavour, but you've already got that in the chocolate part. Let us know how it goes!
Okay, I broke away from the good advice I got here and did something risky. I used a low fat vegan brownie recipe that called for a bunch of applesauce, soy yogurt, and agave as the sweetener. I proceeded to replace all of those, except 1/4 cup (out of 3/4) of the agave, with the chocolate pudding. I had to bake them about 1 1/2 times as long as the recipe said, but then they came out great - much fudgier than most low-fat recipes do. My husband insisted they were good enough for omnivores and brought them to his hospital chaplain colleagues today, and he came home with an empty tupperware after his shift. Success!
swiss chard and blueberries...not together obviously lol
for the chard...
http://vegweb.com/index.php?topic=12217.0
blueberries, muffins!
chard-saute with garlic and onions, maybe some wine, maybe some tomatoes, maybe some white beans
or just add it to soups, or spaghetti sauce, or use it as wraps
blueberries-yep, muffins, add them to oatmeal, add them to cereal, eat them, blueberry bread, waffles, pancakes
You can also make blueberry sauce for crepes or you can make blueberry cobbler.
ppk's blueberry bbq sauce! i am in love with it, especially with sauteed eggplant
This may be wrong because I'm weird, but I'm going to throw it out there anyway.
Chard is less bitter than some other greens and I think it works great in salads, provided you make them sweeter than you would a lettuce-based salad some other way, like adding fruits (strawberries, pineapple, or citrus can work well) and maybe using a more-sweet-less-savory type dressing.
Same goes for green smoothies if you don't hate them (especially if it's already kinda wilty-lookin') - in that case I would use the absolute sweetest fruits, like bananas, mangoes, peaches, etc.
Pages