Cannoli Filling
Ingredients: 1 lb soft tofu
1/2 cup plus 2 Tbs oil
1 Tbs lemon juice
2 cups confectioners' sugar
1 tsp. vanilla extract
1/4 tsp. almond extract or to taste
Blend all ingredients in a blender or food processor until smooth and creamy.
If you want, you may fold in 1/2 cup mini chocolate chips. Chill the filling for at least 2 hours. Stuff the cannoli shells with filling and serve immediately.
This sounds really fantastic!
On the other hand, avocado is one of those sneaky things that some folks are allergic to (I think it is tied to latex allergy) so it may be a bit iffy to serve to someone else.
here's another good one. that's it. i have a ton collected but it's true their all over. this is a PETA one, i sure those vegan people will appreciate that! and it's a full on roast so it'll fill 'em up and keep 'em quiet while everyone else sucks on the turkey bones. hahahaha.
The roast:
two tablespoons oil or margarine
2 large onions, chopped fine
5 cloves (or an entire bulb) garlic, minced
3 cups raw cashews
1 1/2 cups bread
1 cup soup stock (or water)
salt and pepper
1/2 teaspoon nutmeg
2 tablespoons lemon juice
The "stuffing":
3 cups bread cubes, toasted
two tablespoons margarine, melted but not hot
1/2 to 3/4 cup finely-chopped onion
1 cup chopped celery
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
3 tablespoons parsley, chopped
salt to taste
Method:
(From the first list Cook the onion and garlic in the oil or margarine until tender, and remove from the heat.
Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a small, non-stick loaf pan (or line a regular loaf pan with parchment paper if a non-stick pan is unavailable).
Mix together all the ingredients from the second list. Put the mixture on top of the stuff in the loaf pan, and add the rest of the first mixture so that there are three layers of food in the pan.
Place the pan on a baking sheet or in a larger loaf pan (in case it overflows while cooking), and bake at 400 degrees F for half an hour. The top should be browned.
Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate (or simply serve it out of the pan). Serve with gravy if desired, keeping in mind that it is a very rich dish.
Would just like to point out that quorn is not vegan - it has egg in it.
Gruss
Hetfield
surely anything from the Fungi kingdom is now off limits to vegetarians,
vegans, and on?
This would include yeast, so no beer or wine, tsk-tsk, goodness no!
But it would also rule out Quorn as well, so it's not all bad news...
http://www.culinate.com/recipes/coll...ic+Vinaigrette
And I can eat these lentil soups anytime (even though I'm not vegan):
http://www.culinate.com/search/q,cty...q=lentils/2942
http://www.culinate.com/search/q,cty...&stype=content
Do ask your guests if they eat onion and garlic though. Good luck!
Mel, your best chance of finding vegan wine is the kosher ones, also sold in Sihl City Coop. They are actually drinkable. Look near the fruit and veg, at the entrance to the wine section on the top shelf.
For vegan beer - any of our beer experts know more?