justthefood.com...the blog: The Complete Guide to Vegan Food Substitutions

Friday, March 5, 2010

The Complete Guide to Vegan Food Substitutions

You may or may not know that Celine and I are just about wrapping up the testing phase for our next book, The Complete Guide to Vegan Food Substitutions. This really does explain my lack of blogging lately. Here's a few photos of the foods I've been making over the last few months:

1. Smashed Pepper Peas, 2. Curry Tofu Arugula Salad, 3. Maple Sponge Candy, 4. Potato Croquettes, 5. Soup of the Shrier, 6. Ambros-ish salad, 7. Cold Multigrain Salad, 8. Potato Cheese Soup, 9. Orange County Rolls, 10. Beer Battered Corndog, 11. TVP Pepperoni Pizza Topping on Cornmeal Crust, 12. Macadamia Nut Brie, 13. Roasted Tomato Basil and Garlic Soup, 14. Cheezy Chikin Casserole close up, 15. Chococado Pudding, 16. French Onion Soup

You can see more pictures (From Me, Celine, and the testers) by clicking HERE!

I am more than willing to share a recipe or two, so please leave a comment on which of these you'd most like to have and I will see what I can do for ya!

Thanks!

27 comments:

Meg said...: CORNDOG!; March 5, 2010 at 6:19 PM
mirbrewer said...: Oooohhhhhh, ambros-ish salad, pretty pleeeeease?? I miss that stuff! Yummmmmm.; March 5, 2010 at 6:56 PM
Anonymous said...: Potato cheese soup please! :) They all look delish!; March 5, 2010 at 7:47 PM
radioactivegan said...: I'm with Meg -- Corndog!!! :)
I'm so looking forward to this book. You two are a great team!; March 5, 2010 at 8:27 PM
Eve Love said...: Macadamia Nut Brie!!; March 5, 2010 at 8:34 PM
Kelly said...: Wow, everything looks beyond amazing! The Ambros-ish Salad is tempting just because it was such a childhood staple at our family holiday gatherings, but that French Onion Soup wins because, man, FRENCH ONION SOUP.; March 5, 2010 at 8:56 PM
Jenni (aka Vegyogini) said...: Oh, my goodness, you made Brie! You made Brie! This is such an exiting moment!; March 5, 2010 at 10:24 PM
Jane said...: french onion soup! :P; March 6, 2010 at 12:19 AM
Gina said...: I am most intrigued by the maple sponge candy and the french onion soup just sounds perfect right about now. But whatever you share would be awesome, everything looks and sounds so good!; March 6, 2010 at 4:42 AM
Lisa said...: Yum! I vote for cheezy chikn casserole!; March 6, 2010 at 5:58 AM
Unknown said...: mmm, maple sponge candy please. :-); March 6, 2010 at 9:07 AM
Anonymous said...: Maple sponge candy vote here!!!; March 6, 2010 at 11:45 AM
Lisa said...: Wow, these all look great. I would love the recipe for Cheezy Chikin Casserole please.; March 6, 2010 at 12:13 PM
vegan.in.brighton said...: Macadamia nut brie? Oh my god!; March 6, 2010 at 2:33 PM
Anonymous said...: Potato croquettes & Cheezy chickin casserole, please! Yum!; March 6, 2010 at 3:52 PM
Amy said...: Everything looks great, but... BRIE! :); March 6, 2010 at 4:55 PM
Jenn said...: Corndogs and brie is my kinda party. Looks amazing!; March 6, 2010 at 5:07 PM
Sarah Goblot said...: corndog and brie. :); March 6, 2010 at 7:39 PM
Melissa said...: The Brie! Wondering if you have served it to non vegans and what their reaction was? Thank you.; March 7, 2010 at 8:08 AM
CrazyVeganMom said...: Potato Croquettes! they sound and look incredible, please share this recipe.; March 7, 2010 at 1:47 PM
Anonymous said...: Beer Battered Corndog please!; March 8, 2010 at 3:28 PM
*Autumn Tao* said...: French Onion Soup! Looks amazing.; March 8, 2010 at 5:33 PM
Patty said...: I can't wait to try out number 13 it sounds amazing!; March 11, 2010 at 1:51 PM
KittyPaws said...: Corndog looks amazing! One of the items I crave the most; March 15, 2010 at 6:21 AM
Sarah said...: maple sponge candy and corn dogs!!!; March 19, 2010 at 10:49 PM
Cindy said...: Can't wait for the book to come out.; March 24, 2010 at 9:11 PM
Arizona bankruptcy lawyer said...: All very nice dishes. Thanks for all of the recipes.; April 7, 2010 at 1:02 PM

2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni

secret animal derived ingredients to avoid

Albumin,
Anchovies (often found in dressings and sauces),
Shortening (can be animal or plant),
Calcium Stearate,
Carmine,
Cochineal,
Capric Acid,
Casein,
Clarifying Agent, aka fining agent,
Diglycerides (can be animal or plant),
Disodium inosinate (can be animal or plant),
Emulsifiers, aka surfactants, wetting agents, surface acting agents (can be animal or plant) ,
Flavor Enhancers such as disodium guanylate, MSG (can be animal or plant) ,
Folic Acid (can be animal or plant) ,
Gelatin,
Glycerides, mono-,di-, and tri- (can be animal or plant),
Glycerols or Glycerine (can be animal or plant) ,
Isinglass (except Japanese isinglass which is made from agar),
Lactose/Lactic Acid, (only if it's synthetic lactonitrile is it vegan),
Lanolin,
Lard,
Lecithin (can be animal or plant) commercially this is mostly made from soybeans, although it can be made from egg yolks,
Magnesium Stearate (can be animal or plant),
Monoglycerides (can be animal or plant),
Myristic Acid or Tetradecanoic Acid (can be animal or plant),
Natural Flavorings (can be animal or plant),
Oleic or Oleinic Acid,
Palmitic Acid (can be animal or plant) ,
Pancreatin,
Pepsin,
Propolis,
Rennet ,
Royal Jelly,
Sodium Stearoyl Lactylate (can be animal or plant),
Stearic Acid or Octadecanoic Acid ,
Suet,
Tallow (Found in many WAX PAPERS, but not Reynold's),
Vitamin A (can be animal or plant) ,
Vitamin A2 (can be animal or plant),
Vitamin D (can be animal or plant),
Whey

cooking equivalents

Cooking Measurement Equivalents
1 tablespoon (tbsp) =3 teaspoons (tsp)
1/16 cup =1 tablespoon
1/8 cup =2 tablespoons
1/6 cup =2 tablespoons + 2 teaspoons
1/4 cup =4 tablespoons
1/3 cup =5 tablespoons + 1 teaspoon
3/8 cup =6 tablespoons
1/2 cup =8 tablespoons
2/3 cup =10 tablespoons + 2 teaspoons
3/4 cup =12 tablespoons
1 cup =48 teaspoons1 cup =16 tablespoons

8 fluid ounces (fl oz) =1 cup
1 pint (pt) =2 cups
1 quart (qt) =2 pints
4 cups =1 quart
1 gallon (gal) =4 quarts
16 ounces (oz) =1 pound (lb)
1 milliliter (ml) =1 cubic centimeter (cc)
1 inch (in) =2.54 centimeters

U.S.–Metric Cooking Conversions U.S. to Metric
1/5 teaspoon=1 milliliter
1 teaspoon=5 ml
1 tablespoon=15 ml
1 fluid oz=30 ml
1/5 cup=47 ml
1 cup=237 ml
2 cups (1 pint)=473 ml
4 cups (1 quart)=.95 liter
4 quarts (1 gal.)=3.8 liters

Weight
1 oz=28 grams
1 pound=454 grams

Metric to U.S. Capacity
1 milliliter=1/5 teaspoon
5 ml=1 teaspoon
15 ml=1 tablespoon
100 ml=3.4 fluid oz
240 ml=1 cup
1 liter=34 fluid oz= 4.2 cups= 2.1 pints= 1.06 quarts= 0.26 gallon

Weight
1 gram=.035 ounce
100 grams=3.5 ounces
500 grams=1.10 pounds
1 kilogram=2.205 pounds= 35 ounces

Pages

Friday, March 5, 2010

The Complete Guide to Vegan Food Substitutions

27 comments:

2012 Copyright/Permissions/Disclaimers