New Vegan Cookbook

[Guest guest]

Lolololol!!!!

 

Sounds like my whole cooking life--but I suspect that your creation is

edible (and mine have often been INedible.)

 

Christie wrote:

Then the mixture was too thin and

rather soupy so I had to add some bulgur wheat to bring it to the

right consistency and cooked it some more. The resulting chilli was

quite extraordinary and I now have enough of it to feed the entire

street. I do hope it freezes well. I suspect that the moral of this

story is that you should only start a recipe if you have all of the

ingredients, but what fun would that be?

Christie ;-)

 

 

 

 

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[Guest guest]

I recently bought Eat, Drink and Be Vegan by Dreena Burton and

wondered if anyone else had this book and what you thought of it. I

has sopme really great looking recipes but quite a lot of the

ingredients are not (readily?)available to me over here.

 

I am having such fun with this book. I made the hottest smokiest

chilli adapted from it last night. The recipe called for dutch

processed cocoa, I don't know what this is and only had ordinary

organic cocoa powder which I think is stronger and it made the chilli

deep brown and very rich. Then it called for mild chilli powder and I

only had strong, but omitted to cut down the measurement. Then it

called for chipotle tabasco which I don't have but I do have chopped

dried chipotle chiles and of course I overdid the amount that I

added. I left it to cook in my slow cooker while I went to work which

really gave the flavours plenty of time to mingle, interact and

intensify still further. The resulting chilli was so hot and rich and

smoky that it hurt when I tasted it. The recipe then called for a can

of coconut milk and of course I didn't have any of that either, so I

added a carton of coconut cream, which made the whole thing even

richer. By this time the slowcooker was full to the brim and the

chilli still too much for me so I spooned half of it out into a

saucepan, added loads more water. Then the mixture was too thin and

rather soupy so I had to add some bulgur wheat to bring it to the

right consistency and cooked it some more. The resulting chilli was

quite extraordinary and I now have enough of it to feed the entire

street. I do hope it freezes well. I suspect that the moral of this

story is that you should only start a recipe if you have all of the

ingredients, but what fun would that be?

Christie ;-)