I’m baaaa-aaaack! It’s not like I haven’t been creating things, I just haven’t really felt like sharing them. But I’ve decided that that is just too great a loss for the Internet, so here we are with a zombie-themed gingerbread house/people!
This was my first-ever attempt at making a gingerbread house, by the way. I’m pretty damn satisfied with the results! And the recipe for the gingerbread itself came from The Vegan Cookie Connoisseur, one of my FAVE cook books!
Collage of all four sides:
And then the gingerdead people/zombies themselves!
Tah dah! Questions? Comments?
So, I tried again to make these muffins, though this time I used banana as the binding agent, and agave nectar instead of sugar.
They’re absolutely delicious. They are also extremely dense, and collapsed after removing from the oven, rendering them like little friand-ish cakes.
I did a bit of investigating. Turns out it’s not me: gluten-free flour almost always sinks after baking. So I need to try making the dough less moist, or need to start experimenting with xantham gum. Or I just need to accept that if I want muffins, I’m going to have to make muffins that will later cause large amounts of pain. 😛
Also, I halved a recipe for 12 muffins, and somehow still ended up with 10. Anyone want to come eat some delicious friand/cake/pseudo-muffin/delicious baked things?
Vegan & Gluten-Free Spaghetti Bolognaise Recipe
- 1 cup soy protein/mince (I use Planet Organic brand)
- 2 tsp. vegan beef stock powder (I use Massel brand)
- 1/3 of a large eggplant
- 1 tin diced tomato
- 1 onion, diced
- 1 clove garlic, minced/grated
- 3-5 button mushrooms
- 1 carrot
- Mixed herbs (Master Foods do a good herb mix)
- ½ a jar tomato and mushroom pasta sauce (I used Dolmio’s, but be sure to check the ingredients – some pasta sauces contain cheese or milk derivatives)
- 1 packet gluten-free spaghetti
- Olive oil (around 2 tbsps)
- Cook spaghetti according to packet instructions.
- Prepare 1 cup soy protein – soak in 1L water, stir in 2 tsp’s of vegan beef stock; leave to soak for about 10-15 minutes, then drain.
- Dice the eggplant, mushroom, onion and carrot.
- In a large frying pan, add olive oil and onion, and fry until the onion starts to brown.
- Add eggplant, mushroom and carrot, and cook until eggplant begins to brown.
- While eggplant etc. is cooking, drain spaghetti and set aside.
- Add soy mince and tinned tomatoes, stirring regularly for about 5 minutes.
- Add pasta sauce and garlic, stirring through thoroughly.
- Add mixed herbs to taste.
- Simmer for an additional 5 minutes, stirring occasionally.
- Pour over spaghetti and serve.
And here is a picture of my results:
This recipe is copyright Amanda Jenkins, 2008. Permission granted to reproduce as long as credit is given and it is left unchanged.