My friend has a poor pup that's allergic to just about every kind of meat. Prepared vegan dog food exists, but it's insanely expensive, so I'm interested in seeing if any of you have some vegan dog food recipes that she can make at home. I would be most interested in large-scale recipes that she can cook, portion out, and then freeze until needed. Thanks!
I'm new to almond and cashew butters. I made these delicious oat bats last night. How long will they keep in my fridge? Can I freeze them? Thank you.
What are the most unusual but tasty marinade recipes you love? [more inside]
I'm working on making a few changes to the way I cook to emphasize vegetables and grains, and minimize the animal products which I totally love but need to cut back on. However, non-dairy substitutes are not always automatically healthier than the dairy option. I need your help playing a fabulous game: whiiiiiiiiiiiiiiich ingredient is healthier? [more inside]
Google is being horribly unhelpful on this one. I have volunteered to make a fruit cake for a friend's wedding. It must be dairy-free, gluten-free, soya-free and wheat-free. Difficult part: I live in Belgium, which doesn't seem to cater for dietary requirements like this, plus there's a language barrier. Actually, given that list of dietary requirements, the Belgian bit might be the easy part. Oh well. Calling MeFi bakers anyway! [more inside]
Is there a vegan, gluten-free equivalent to Ensure? If not, what would be a close recipe?
What can I do with Tofutti Better Than Ricotta besides lasagna or manicotti? [more inside]
What are some vegetarian/vegan meals that make people say "huh, I never would have thought of cooking that"? [more inside]
Have you ever made tasty vegan coconut macaroons? Do you have an awesome recipe from that experience? [more inside]
My ideal pumpkin pie is very moist, not too sweet, and quite structural. Is it possible to achieve this in a vegan recipe? [more inside]
I am trying to replicate a recipe for vegan/macrobiotic tahini custard from Masao's Kitchen. I have tried a bunch of recipes but none come close. The original holds its shape well, but has a nice mushy custard feel, with all of this sweet syrup/juice around it. Does anyone have any good recipes for tahini custard that comes close to this? [more inside]
I'm looking for a recipe for Vegan Rice Krispy treats from a fall 2007 issue of the magazine Vegetarian Times. [more inside]
Savory Malaysian soybean bar a co-worker brought from home > 10 years ago. It wasn't too spicy-hot. It was made in a pan and cut into squares like brownies; individual soybeans were discernable. I'm pretty sure it wasn't fermented. I want to make it or something very like it. Anybody know a recipe, or what it's called?