Crepes | Gansta Bacon | Dumpstered Bread Pudding | Chocolate Cake | Noodles/Wonton Wrappers | Kombucha Tea | Pizza Doug/Breadsticks
put in ya blender (in order, on low):
1cup soymilk
1cup water
4Tbsp Syrup
2Tbsp vegan sugar
1/2 tsp salt
8 tbsp melted vegan margerine or veg oil
2 cups flour.
get out a frying pan. put in barely any oil. like a drop will do. heat on medium heat. pour in some of tha batter.
swirl enough around on the pan so it covers the bottom. let it cook till it ain't wet and gets a little more brown.
wait a sec. flip. wait a while more. put on plate. eat with jelly, syrup, cinnamon and sugar, BBQ sauce (j/K) whatever.
serves some people.
(oh yah... measure wit ur hands. real measuring is lame. it always turns out the same. how fun is that? don't experiment till ur used to it though. the SOYmilk is crucial. hazelnut milk didn't work at all.)
Gangsta' BACON! (dawgs don't know it's not bacon. yo.)
get yo self some extra firm tofu. drain it. marinate over night in soy sauce, water, hickory smoke flavor.
slice super thin, early in the morning while everyones still asleep. (you can freeze and slice to get it
thinner, i hear). put a little oil in ya pan. heat on medium. fry those long strips up till they are brown and
crispy. everyone wakes up thinking you have gone to the dark side. only to find out you know how to make the
best bacon on earth. i like mine wit sum black pepper.
also serves some people/doggys/kitties (probably not)
ever wonder what to do with all those bagels you found behind the bagelry? or all that fucking bread at the deli? well, you're in luck. here's the recipe to rid you of all that bready goodness...
4 1/2 tsp corn starch mixed with 6 Tbsp warm water or like 8 Tbsp apple sauce
1 quart soy milk
1 heaping pint bread/bagel crumbs
1 1/2 cups sugar
1 Tbsp vegan margerine/Veg oil
a little lemon, nutmeg and cinnamon
pinch o salt
Soak crumbs in the soy milk until soft and measure. Add everything and mix well. Put in one of those casserol dish things. Bake at 350 until light brown on top (about 50 minutes). Eat plain or with jelly or cinnamon and sugar or make icing outta soy milk, vanilla and a little lemon and eat with that.
double, triple, quadrouple this and serve it to people who don't like dumpsters. and folx who do.
1 1/2 cup flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup veg oil
1 cup cold water or !iced coffee!
2 tsp vanilla extract
2 tsp vinegar
preheat oven to 375. Use small brownie sized pan. mix all dry ingredients in tha pan. mix all wet ingredients in separate bowl EXCEPT VINEGAR. add wet to dry and stir till mixed. add vinegar quickly and stir in. imediately put in oven and bake for 25 to 30 minutes. cool and eat eat eat.
try breaking up a vegan chocolate bar and putting it in the mixture or just on top before baking.
Flour
water
egg replacer pwdr/cornstarch (optional)
mix sum flour (like a cup for 2 servings) and enough water to make a dough in a bowl. knead in a dash of egg replacer (optional) and some more flour till it get's purty thick and isn't hardly sticky at all. sprinkle flour on flat surface. place dough on the floured surface and flatten. (a big can of tomatos works well for a rolling pin) get it all really thin. slice into noodles or wontons or squares for ravioli. let sit and get pretty dry (about 10 minutes). (if making wontons or ravioli, put in your fillings, fold and then let sit). put it in a pot of boiling water on medium heat. stir every now and then. strain after a little more than 5 minutes. add oil or sauce or soup so they don't all stick together.
i know this one's a bit of a challenge. you'll get the hang of it though. it wasn't to hard, and i just made this up tonight. it turned out pretty damn well.
This recipe has produced excellent Kombucha since 1994. In one method, the beverage is made by placing the culture in a jar, usually a 3 liter glass container, then pouring in cold black tea with sugar. In about 8-12 days, the first portion of the beverage is ready; part of it is removed for consumption, and more tea with sugar is added to fill the jar. A mature kombucha is several centimeters thick and produces a portion of beverage every day. Once a month or two, the liquid needs filtering. If it becomes too sour, remove it, wash the kombucha in water and leave it for a night in clear water, then replace it with its usual sugared tea environment. As the kombucha slowly grows, from time to time slices are taken off it, which can be used to start new kombuchas in separate containers. Approximately ten percent of the liquid from each batch is typically kept as a "starter" liquid for the next preparation. Another method allows for the bottling and saving of kombucha for later consumption. As in the previous method, the culture is placed into a large glass jar (gallon-sized pickle jars work very well). Boil 12 cups (about 3 liters) of water, then add one cup of white sugar and let the mixture boil for about five minutes. Next, remove from heat and add five tea bags (black or green only; do not use herbal teas). Let the tea steep (covered) until it reaches room temperature, and then pour it into the jar containing the kombucha culture. Cover the jar with a towel and let it sit for seven or eight days (may be slightly longer in colder environments). After this time, pour the kombucha drink into air-tight glass bottles (re-used sauce jars work well also), leaving enough tea with the culture so that it floats a couple of inches off the bottom (this is called the starter tea). Put the filled bottles in the refrigerator for a few days before consumption. This allows the flavor to deepen, and the natural carbonation to build up. Repeat the process as desired, but do not leave the kombucha culture in only the starter tea for longer than two weeks, as it will start to dry out. Each time the kombucha culture goes through the fermentation process, it creates another layer. After three or four layers have built up, the tea will become sour and taste somewhat like vinegar. At this time, it is important to remove one or two of the layers, which are then either discarded or used to start a new batch. In every step of the preparation process, it is important that hands and utensils (anything that is going to come into contact with the culture) are kept extremely clean so as not to contaminate the kombucha.
2 tsp active yeast 1 c (and more)water 2 1/4 c Flour 1 tsp salt 1 pinch sugar 2 Tbsp olive oil put the yeast and 1 cup of the water in a seperate cup and let sit for around 8 minutes. mix together the flour, salt and sugar in a fairly large bowl. add the yeasty water mix and the oil. mix. mix in more water till a thick and not too sticky dough. cover in bowl with a wet towel or plastic wrap for about an hour. place on a corn floured pizza stone or oiled pizza pan and roll out as thin as you want it. do all that other shit to make a pizza or whatever. bake at 450 till kinda light brownish(15-20 mins?). set on ground. get your skateboard and ollie over it. eat.