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]
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?