justthefood.com...the blog: cooking class

This coming Monday, I will be doing a cooking class and demo at the Whole Foods Market in Torrance, California.

We will be making a Vegan Easter Feast, featuring the wildly popular Seitan En Croute!

Complete 5 course meal to include:
Green Salad with Creamy Vegan Ranch Dressing
Stone Ground Mustard Roasted Brussel Sprouts
Seitan en Croute (Like a Beef Wellington, but VEGAN!)
Piled High Strawberry Pie
...and just for fun, a vegan version of Cadbury's famous Creme Eggs!

For more info & to RSVP CLICK HERE!

Tuesday, January 11, 2011

Cooking Class and Book Signing on Thursday

I will be in Long Beach at the Whole Foods Market on Thursday, Janurary 13, from 6-8pm.
Stop by and see me, it's FREE!

I will be answering questions about the new book, The Complete Guide to Vegan Food Substitutions, and cooking up a few recipes to share.

Of course, books will be available for purchase, and if you'd like, I'd be happy to sign it.

Visit the Whole Foods Facebook Events page for more info.

Here's some pictures of recipes from the book to whet your appetite:

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, April 15, 2011

Cooking Class & Demo on Monday: Vegan Easter Feast!

Tuesday, January 11, 2011

Cooking Class and Book Signing on Thursday

2012 Copyright/Permissions/Disclaimers