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
Coconut tofu. It's very soft, silken but I don't want to use it in smoothies.
Coconut tofu. It's very soft, silken but I don't want to use it in smoothies.
could you use it in a pie or maybe puree it and turn it into some sort of coconut curry sauce?
ooh i second both of those! I can see it being good in a key lime type of pie deal.
Oooo key lime pie. It would have to be on the small side though because the cartons are very small. Thanks!
Crystalized ginger.
Crystalized ginger.
I'd just eat it, but I'm that way.
Ginger ice "cream."
Are you wanting to use it in something not sweet? It's great in/on any type of baked goods-cookies, scones, cupcakes...
I'd just eat it too. I love crystalized ginger.
The gingerbread biscotti from VCIYCJ is excellent and uses crystalized ginger. I don't have the book, but someone posted a link to the recipe a while back. Found it: http://www.suite101.com/content/vegan-gingerbread-biscotti-recipe-a180331 Or add it to gingersnaps, carrot or spice cake, cinnamon rolls, etc. You could also chop it and put it in oatmeal.
Use crystallized ginger in carrot cake, cookies, muffins, and just as a snack.
Thanks everyone. Usually I like to eat it striaght up but this certain brand that I've bought is way too strong for me. I'm trying to town down the flavor a bit.
any one know a substitute for brown rice syrup? I love this book but almost all the baking has this ingredient .... I HATE corn syrup and thought about making my own simple syrup.. any suggestions?
any one know a substitute for brown rice syrup? I love this book but almost all the baking has this ingredient .... I HATE corn syrup and thought about making my own simple syrup.. any suggestions?
http://www.foodsubs.com/Syrups.html
"Substitutes: maple syrup (substitute 3/4 cup plus 2 tablespoons liquid for each cup of brown rice syrup) OR molasses (substitute 1/2 cup for each cup of brown rice syrup) OR barley malt syrup (substitute 3/4 cup for each cup of brown rice syrup) OR agave nectar (substitute 3/4 C agave plus 2 tablespoons liquid for every cup of brown rice syrup)"
amymylove you are my hero! I have most of that in my pantry right now, double thanks to you!
How about amaranth grain? I have like 2 cups left from when I made an Amaranth/Quinoa Tabbouleh and want to use the rest up. I tried it one day with Agave Nectar and blueberries, like I eat oats, but it felt really weird and I was not a huge fan of the texture.
I'd just eat it too. I love crystalized ginger.
The gingerbread biscotti from VCIYCJ is excellent and uses crystalized ginger. I don't have the book, but someone posted a link to the recipe a while back. Found it: http://www.suite101.com/content/vegan-gingerbread-biscotti-recipe-a180331 Or add it to gingersnaps, carrot or spice cake, cinnamon rolls, etc. You could also chop it and put it in oatmeal.
Definitely make the Gingerbread Biscotti.
How about amaranth grain? I have like 2 cups left from when I made an Amaranth/Quinoa Tabbouleh and want to use the rest up. I tried it one day with Agave Nectar and blueberries, like I eat oats, but it felt really weird and I was not a huge fan of the texture.
I've never done it, but you can pop it like popcorn-either in an air popper or on the stove in a hot skillet.
Favorite thing to do with fresh tarragon? I bought some to make the asparagus quiche thing in Vcon (?) but was never hungry for it again to make it.
crystallized ginger= dip it in dark chocolate and eat.
Oh. Wow. I never thought of that!! :)>>>
Favorite thing to do with fresh tarragon? I bought some to make the asparagus quiche thing in Vcon (?) but was never hungry for it again to make it.
Roasted asparagus LOVES fresh tarragon.
Molasses?
Other than the obvious molasses cookies?
My boyfriend's mother gave me a big heaping jar of it, and I have no idea how to use it up!
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