Guest guest Posted January 27, 2007 Report Share Posted January 27, 2007 You know I thought of the al dente tendencies of quinoa right after posting, and I almost replied to myself, but decided instead to hope no one would notice. LOL. You caught me! Couscous was my first thought as well, but it is not gluten free, and I am currently experimenting with removing wheat, etc. from my diet. I think a really well-done rice may do the trick. -Erin www.zenpawn.com/vegblog , Donnalilacflower <thelilacflower wrote: > > Quinoa stays about the same size, millet expands like > couscous. I'd try couscous before I would the millet. > --- Erin <truepatriot wrote: > > > This sounds awesome. I don't have millet and was > > unsuccessful > > in finding any at the grocery store just now, so I > > may have to > > experiment with another grain. Any gluten-free > > suggestions? > > I'm thinking perhaps quinoa? > > > > > > Thanks, > > -Erin > > www.zenpawn.com/vegblog > > > > > > , Maureen > > <ailanthus@> > > wrote: > > > > > > Here's another cheese-free cheesecake :-) The > > recipe is from Joanne > > > Stepaniak's " The Ultimate Uncheese Cookbook. " If > > you're not > > familiar > > > with her, sometimes her recipes sound a little > > strange, but they > > taste > > > amazing. I made this a little while back when I > > was jonesing for > > > cheesecake, and loved it. :-) > > > > > > 1/2 cup uncooked millet > > > 2 cups water > > > 1/2 cup raw cashews > > > 1/3 cup fresh lemon juice > > > 1/3 cup pure maple syrup > > > 2 teaspoons vanilla extract > > > 1 teaspoon lemon extract > > > > > > In a medium saucepan with a tight fitting lid, > > bring millet and > > water to > > > a boil. Cover and simmer over low heat until > > water is absorbed and > > > millet is soft, about 50 minutes. While millet is > > cooking, place > > > cashews, lemon juice, maple syrup and extracts in > > a blender. > > Process > > > several minutes until perfectly smooth. If > > necessary, scrape down > > sides > > > of the blender jar and process for another minute. > > While cooked > > millet > > > is still warm, add to blender mixture. Process > > another 3 minutes > > until > > > creamy. Pour into cooled crust. > > > > > > Cool pie 30 minutes at room temperature. Place in > > refrigerator and > > > chill at least 4 hours before serving. Place > > plastic wrap over > > surface > > > to prevent excess cracking. Will keep about 3 > > days in > > refrigerator. > > > > > > Optional toppings: 8 ounces cherry preserves or 2 > > kiwifruit, > > peeled and > > > sliced thin into rounds > > > > > > > > > > > > > > ____________________ ______________ > Looking for earth-friendly autos? > Browse Top Cars by " Green Rating " at Autos' Green Center. > http://autos./green_center/ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2007 Report Share Posted January 27, 2007 Hi Erin, Y'know, I'm just not sure. My first thought was amaranth, adjusting the amount, but I'm not really sure why, so your ideas or Donna's could be A LOT better. Maybe silken tofu? Lol, okay, I have no idea! ;-) Sorry I couldn't be more helpful--If you substitute something, please let me know how it turns out. My curiosity is definitely piqued! Peace, Maureen Erin wrote: > You know I thought of the al dente tendencies of quinoa > right after posting, and I almost replied to myself, but > decided instead to hope no one would notice. LOL. You > caught me! > > Couscous was my first thought as well, but it is not > gluten free, and I am currently experimenting with > removing wheat, etc. from my diet. > > I think a really well-done rice may do the trick. > > > -Erin > www.zenpawn.com/vegblog > > > , Donnalilacflower > <thelilacflower wrote: > >> Quinoa stays about the same size, millet expands like >> couscous. I'd try couscous before I would the millet. >> --- Erin <truepatriot wrote: >> >> >>> This sounds awesome. I don't have millet and was >>> unsuccessful >>> in finding any at the grocery store just now, so I >>> may have to >>> experiment with another grain. Any gluten-free >>> suggestions? >>> I'm thinking perhaps quinoa? >>> >>> >>> Thanks, >>> -Erin >>> www.zenpawn.com/vegblog >>> >>> >>> , Maureen >>> <ailanthus@> >>> wrote: >>> >>>> Here's another cheese-free cheesecake :-) The >>>> >>> recipe is from Joanne >>> >>>> Stepaniak's " The Ultimate Uncheese Cookbook. " If >>>> >>> you're not >>> familiar >>> >>>> with her, sometimes her recipes sound a little >>>> >>> strange, but they >>> taste >>> >>>> amazing. I made this a little while back when I >>>> >>> was jonesing for >>> >>>> cheesecake, and loved it. :-) >>>> >>>> 1/2 cup uncooked millet >>>> 2 cups water >>>> 1/2 cup raw cashews >>>> 1/3 cup fresh lemon juice >>>> 1/3 cup pure maple syrup >>>> 2 teaspoons vanilla extract >>>> 1 teaspoon lemon extract >>>> >>>> In a medium saucepan with a tight fitting lid, >>>> >>> bring millet and >>> water to >>> >>>> a boil. Cover and simmer over low heat until >>>> >>> water is absorbed and >>> >>>> millet is soft, about 50 minutes. While millet is >>>> >>> cooking, place >>> >>>> cashews, lemon juice, maple syrup and extracts in >>>> >>> a blender. >>> Process >>> >>>> several minutes until perfectly smooth. If >>>> >>> necessary, scrape down >>> sides >>> >>>> of the blender jar and process for another minute. >>>> >>> While cooked >>> millet >>> >>>> is still warm, add to blender mixture. Process >>>> >>> another 3 minutes >>> until >>> >>>> creamy. Pour into cooled crust. >>>> >>>> Cool pie 30 minutes at room temperature. Place in >>>> >>> refrigerator and >>> >>>> chill at least 4 hours before serving. Place >>>> >>> plastic wrap over >>> surface >>> >>>> to prevent excess cracking. Will keep about 3 >>>> >>> days in >>> refrigerator. >>> >>>> Optional toppings: 8 ounces cherry preserves or 2 >>>> >>> kiwifruit, >>> peeled and >>> >>>> sliced thin into rounds >>>> >>>> >>> >>> >> >> >> >> > ____________________ > ______________ > >> Looking for earth-friendly autos? >> Browse Top Cars by " Green Rating " at Autos' Green Center. >> http://autos./green_center/ >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2007 Report Share Posted January 27, 2007 hahahahaha Erin you can run but you can't hide in here. Let us know and send a Blog picture of the finished yummy! I think if you use quinoa it will work but you might need 3/4 cup instead. Donna --- Erin <truepatriot wrote: > You know I thought of the al dente tendencies of > quinoa > right after posting, and I almost replied to myself, > but > decided instead to hope no one would notice. LOL. > You > caught me! > > Couscous was my first thought as well, but it is not > gluten free, and I am currently experimenting with > removing wheat, etc. from my diet. > > I think a really well-done rice may do the trick. > > > -Erin > www.zenpawn.com/vegblog > > > , > Donnalilacflower > <thelilacflower wrote: > > > > Quinoa stays about the same size, millet expands > like > > couscous. I'd try couscous before I would the > millet. > > --- Erin <truepatriot wrote: > > > > > This sounds awesome. I don't have millet and > was > > > unsuccessful > > > in finding any at the grocery store just now, so > I > > > may have to > > > experiment with another grain. Any gluten-free > > > suggestions? > > > I'm thinking perhaps quinoa? > > > > > > > > > Thanks, > > > -Erin > > > www.zenpawn.com/vegblog > > > > > > > > > , Maureen > > > <ailanthus@> > > > wrote: > > > > > > > > Here's another cheese-free cheesecake :-) The > > > recipe is from Joanne > > > > Stepaniak's " The Ultimate Uncheese Cookbook. " > If > > > you're not > > > familiar > > > > with her, sometimes her recipes sound a little > > > strange, but they > > > taste > > > > amazing. I made this a little while back when > I > > > was jonesing for > > > > cheesecake, and loved it. :-) > > > > > > > > 1/2 cup uncooked millet > > > > 2 cups water > > > > 1/2 cup raw cashews > > > > 1/3 cup fresh lemon juice > > > > 1/3 cup pure maple syrup > > > > 2 teaspoons vanilla extract > > > > 1 teaspoon lemon extract > > > > > > > > In a medium saucepan with a tight fitting lid, > > > bring millet and > > > water to > > > > a boil. Cover and simmer over low heat until > > > water is absorbed and > > > > millet is soft, about 50 minutes. While > millet is > > > cooking, place > > > > cashews, lemon juice, maple syrup and extracts > in > > > a blender. > > > Process > > > > several minutes until perfectly smooth. If > > > necessary, scrape down > > > sides > > > > of the blender jar and process for another > minute. > > > While cooked > > > millet > > > > is still warm, add to blender mixture. > Process > > > another 3 minutes > > > until > > > > creamy. Pour into cooled crust. > > > > > > > > Cool pie 30 minutes at room temperature. > Place in > > > refrigerator and > > > > chill at least 4 hours before serving. Place > > > plastic wrap over > > > surface > > > > to prevent excess cracking. Will keep about 3 > > > days in > > > refrigerator. > > > > > > > > Optional toppings: 8 ounces cherry preserves > or 2 > > > kiwifruit, > > > peeled and > > > > sliced thin into rounds > > > > > > > > > > > > > > > > > > > > > > > > ____________________ > ______________ > > Looking for earth-friendly autos? > > Browse Top Cars by " Green Rating " at Autos' > Green Center. > > http://autos./green_center/ > > > > > Let me sleep all night in your soul kitchen Warm my mind near your gentle stove Turn me out and I'll wander baby Stumblin' in the neon groves Source: The Doors - Soul Kitchen ______________________________\ ____ Don't get soaked. Take a quick peak at the forecast with the Search weather shortcut. http://tools.search./shortcuts/#loc_weather Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2007 Report Share Posted January 28, 2007 Tofu definitely would work; most of these faux cheesecakes are made with it. Its absence in this recipe is what piqued (coopting your word) MY curiosity. I'll be sure to post the results on my blog for you and Donna. Right now, I'm leaning toward basmati rice. Mmmm... -Erin www.zenpawn.com/vegblog , Maureen <ailanthus wrote: > > Hi Erin, > > Y'know, I'm just not sure. My first thought was amaranth, adjusting the > amount, but I'm not really sure why, so your ideas or Donna's could be A > LOT better. Maybe silken tofu? Lol, okay, I have no idea! ;-) Sorry I > couldn't be more helpful--If you substitute something, please let me > know how it turns out. My curiosity is definitely piqued! > > Peace, > Maureen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2007 Report Share Posted January 28, 2007 You know I was going to suggest rice to you but I figured that had already crossed your mind. It might even end up a rice pudding cheesecake. It does sound good. Donna --- Erin <truepatriot wrote: > Tofu definitely would work; most of these faux > cheesecakes > are made with it. Its absence in this recipe is > what piqued > (coopting your word) MY curiosity. > > I'll be sure to post the results on my blog for you > and > Donna. Right now, I'm leaning toward basmati rice. > Mmmm... > > > -Erin > www.zenpawn.com/vegblog > > > , Maureen > <ailanthus > wrote: > > > > Hi Erin, > > > > Y'know, I'm just not sure. My first thought was > amaranth, > adjusting the > > amount, but I'm not really sure why, so your ideas > or Donna's could > be A > > LOT better. Maybe silken tofu? Lol, okay, I have > no idea! ;-) > Sorry I > > couldn't be more helpful--If you substitute > something, please let > me > > know how it turns out. My curiosity is definitely > piqued! > > > > Peace, > > Maureen > > Let me sleep all night in your soul kitchen Warm my mind near your gentle stove Turn me out and I'll wander baby Stumblin' in the neon groves Source: The Doors - Soul Kitchen ______________________________\ ____ Need Mail bonding? Go to the Mail Q & A for great tips from Answers users. http://answers./dir/?link=list & sid=396546091 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2007 Report Share Posted January 28, 2007 Erin wrote: > Tofu definitely would work; most of these faux cheesecakes > are made with it. Its absence in this recipe is what piqued > (coopting your word) MY curiosity. > Ah, got it now > I'll be sure to post the results on my blog for you and > Donna. Right now, I'm leaning toward basmati rice. Mmmm... > Cool--Thank you! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2007 Report Share Posted January 28, 2007 Ok, I've missed the beginning of this thread, and now MY curiosity is piqued!! What are we subbing the tofu or rice for? I get that it's some kind of cheesecake...which has my mouth drooling without even seeing the recipe. LOL. On 1/28/07, Erin <truepatriot wrote: > > Tofu definitely would work; most of these faux cheesecakes > are made with it. Its absence in this recipe is what piqued > (coopting your word) MY curiosity. > > I'll be sure to post the results on my blog for you and > Donna. Right now, I'm leaning toward basmati rice. Mmmm... > > -Erin > www.zenpawn.com/vegblog > > <%40>, > Maureen <ailanthus > wrote: > > > > Hi Erin, > > > > Y'know, I'm just not sure. My first thought was amaranth, > adjusting the > > amount, but I'm not really sure why, so your ideas or Donna's could > be A > > LOT better. Maybe silken tofu? Lol, okay, I have no idea! ;-) > Sorry I > > couldn't be more helpful--If you substitute something, please let > me > > know how it turns out. My curiosity is definitely piqued! > > > > Peace, > > Maureen > > Messages in this topic > </message/38752;_ylc=X3oDMTM3dXViY\ jFwBF9TAzk3MzU5NzE0BGdycElkAzE2MDkyMDQwBGdycHNwSWQDMTcwNTA0MTcxNgRtc2dJZAMzODg2N\ gRzZWMDZnRyBHNsawN2dHBjBHN0aW1lAzExNjk5NzUyNTcEdHBjSWQDMzg3NTI->( > 7) Reply (via web post) > </post;_ylc=X3oDMTJyMmU4ZTRiBF9TAz\ k3MzU5NzE0BGdycElkAzE2MDkyMDQwBGdycHNwSWQDMTcwNTA0MTcxNgRtc2dJZAMzODg2NgRzZWMDZn\ RyBHNsawNycGx5BHN0aW1lAzExNjk5NzUyNTc-?act=reply & messageNum=38866>| Start > a new topic > </post;_ylc=X3oDMTJmb2NhN3Q0BF9TAz\ k3MzU5NzE0BGdycElkAzE2MDkyMDQwBGdycHNwSWQDMTcwNTA0MTcxNgRzZWMDZnRyBHNsawNudHBjBH\ N0aW1lAzExNjk5NzUyNTc-> > Messages</messages;_ylc=X3oDMTJmMG\ twZ3FzBF9TAzk3MzU5NzE0BGdycElkAzE2MDkyMDQwBGdycHNwSWQDMTcwNTA0MTcxNgRzZWMDZnRyBH\ NsawNtc2dzBHN0aW1lAzExNjk5NzUyNTc->| > Polls</polls;_ylc=X3oDMTJnZXZhbXMx\ BF9TAzk3MzU5NzE0BGdycElkAzE2MDkyMDQwBGdycHNwSWQDMTcwNTA0MTcxNgRzZWMDZnRyBHNsawNw\ b2xscwRzdGltZQMxMTY5OTc1MjU3> > [image: Groups]</;_ylc=X3oDMTJlYjkycjh0BF9TAzk3MzU5NzE0BGdycElkAz\ E2MDkyMDQwBGdycHNwSWQDMTcwNTA0MTcxNgRzZWMDZnRyBHNsawNnZnAEc3RpbWUDMTE2OTk3NTI1Nw\ --> > Change settings via the Web</join;_ylc=X3oDMTJnMDBrcjNuBF9\ TAzk3MzU5NzE0BGdycElkAzE2MDkyMDQwBGdycHNwSWQDMTcwNTA0MTcxNgRzZWMDZnRyBHNsawNzdG5\ ncwRzdGltZQMxMTY5OTc1MjU3>( ID required) > Change settings via email: Switch delivery to Daily Digest<-digest ?subject=Email+Delivery:+Digest>| Switch > format to Traditional<-traditional ?subject=Change+Delivery\ +Format:+Traditional> > Visit Your Group > <;_ylc=X3oDMTJlaGt2cGJlBF9TAzk3MzU\ 5NzE0BGdycElkAzE2MDkyMDQwBGdycHNwSWQDMTcwNTA0MTcxNgRzZWMDZnRyBHNsawNocGYEc3RpbWU\ DMTE2OTk3NTI1Nw-->| > Groups Terms of Use <> | Un > <- ?subject=> > > Quote Link to comment Share on other sites More sharing options...
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