10/27/03 Agar amount wrong

[Guest guest]

This possibly

cannot be the right amount of Agar. As I have made this recipe

Powder is

easier to find in Asian markets than the Flakes.

 

1

Tablespoon Agar Agar Flakes = 1 teaspoon Agar Agar Powder

 

Thank you,

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N. Braswell

[meritra]

Monday, October 27, 2003

7:53 AM

 

Re: wheat

meat

 

At 05:54 AM

10/26/2003 -0600, Amissa Metcalf wrote

 

>I'd love to hear more about making vegan cheese,etc. I had no

idea about

>the SDA community promoting a vegan diet! That's great!

 

I'll scan and post some of those recipes shortly -- one appears

below. Some of the excellent books from the SDA's are: the " Ten

Talents Cookbook " , Dr. Frank Hurd, Rosalie Hurd, " Country Life

Vegetarian Cookbook " © 1990 Country Life Publications, " Of These Ye

May Freely Eat " by Jo Ann Rachor © 1986, are all excellent books.

There are many more -- I hear " Recipes from the Five Loaves Bakery "

by Neva Brackett is very good, but haven't seen it yet.

 

Some of their sites:

http://aboverubies.org/health/cheese.html

-- all the 'cheese' recipes from " County Life " here.

http://www.bentonsisters.com/

-- Benton Sisters cookbooks

http://www.thefinalcall.org/sites/links.htm

-- Links to interesting sites.

 

> I'm still a new vegan but I love Brianna's board and she's very free

> with the recipes, which is fabulous for us budget challenged veggies.

 

I really like her board because she doesn't rely on pre-made products like

Yves, etc. Nothing wrong with those products, but I'd much rather make

things from scratch because, aside from the economical aspects, you can control

the ingredients, seasonings, etc.

 

Here's a 'cheese' recipe from the " Ten Talents Cookbook " by Dr.

Frank Hurd, Rosalie Hurd. © 1968. Enjoy!

 

Pimento Cheese

Soak minutes and then boil until clear:

 

4 lbs. agar flakes

1 cup water

Blend the following with the above mixture:

1 can pimentos

3/4 cup cashews

2 lbs. sesame seed

3 lbs. flake yeast

1 1/4 tsp. salt

1 tsp. onion powder

Dash of garlic and dill seed

Add slowly:

1 cup oil

Add last:

1/2 cup lemon juice

 

Note: The additions are to be made with the blender running. -- NB

 

 

 

 

 

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