Vegetarian & Low Carb Recipes And Discussion

[Wifezilla]

I tried that fudge recipe you showed, Wifezilla, and DD and I had a taste, it was pretty gross. LOL! It was disappointing but however we will give other treats a try!

Oh man! Sorry to hear that.

If you are not used to Splenda, it might be the problem. Erythritol might be a better bet, but that can be grainy. I also use sugar-free Da Vinci syrups instead of the powdered stuff. Brand of coconut milk can also make a difference. Some brands just taste yuck.​

 

[EweSheep]

DD and I do use Splenda on pancake mixes (she wanted pancakes for brkfast LOL) and I had a sample of it and tasted just fine. Did use it in other recipes and it was pretty good.

I used that one kind of coconut milk that is all Krogers had available. One brand, period. I think it had a Chinese name but not sure.

I have a hard time finding Da Vinci sugar.

 

[ninjapoodles]

Quote:
Oh man! Sorry to hear that.

If you are not used to Splenda, it might be the problem. Erythritol might be a better bet, but that can be grainy. I also use sugar-free Da Vinci syrups instead of the powdered stuff. Brand of coconut milk can also make a difference. Some brands just taste yuck.

I hate to mail-order stuff in bottles, but the only flavors of DaVinci syrups I can find locally are vanilla and coffee, so I may just have to.

I was wondering, when I was making the fudge...have you ever tried making recipes using just the solidified portion of the coconut milk, without stirring it together first? because that part, to me, tastes pretty good, and it has the consistency of Crisco at room temperature.

 

[EweSheep]

I stirred my coconut milk up before I pour it for the fudge recipe. It was bleeck!

 

[ninjapoodles]

Quote:
Me too, and mine was too. My daughter has a much more forgiving palate than I do, and she wouldn't eat it, either. I was kind of wondering if using the coconut milk solids would've made a difference.

Now, one of the other recipes that Wifezilla posted, for that baked cauliflower dish? That is very close to a recipe I got from my friend Julie. We call it "Twice Faked Potatoes," and it is FREAKING AWESOME.

 

[wishin4chicken]

This is one of our no-meat, all-time favorite dinners. It's a Giada De Laurentiis (Food Network) recipe. Hey, she is gorgeous and the recipe is superb. I've made it at least 20 times.

Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese:

http://www.foodnetwork.com/recipes/...s-chard-and-pecorino-cheese-recipe/index.html

Enjoy! Michele.

 

[peeplessinNC]

I love the cauliflower "Fauxtatoes!" That stuff is so good! Now we make it everytime my quilting buddies and I go to the mountains for a retreat. We always grill steaks one night and have Fauxtatoes and salad with the steak. Yum! Sometimes I make the whole head of cauliflower just for myself and eat it over several days.

 

[Wifezilla]

LOL...I was just packing some twice faked taters in microwave dishes for work lunch

 

[ninjapoodles]

I used two heads of cauliflower, butter, cream cheese, sour cream, chives, sauteed onions, salt & pepper and colby-jack cheese. Today, with the leftovers, I added bacon and we made it a one-dish meal.

I'm kind of thinking that you could use wet cardboard and it would still taste good with all that yummy dairy stuff.

I've gotten tired of draining and pressing the cooked cauliflower with paper towels, so now I'm squeezing the moisture out with cheesecloth.

 

[PurpleChicken]

Mmmmm cauliflour.....
I can eat that stuff raw, steamed and even fried.

Maybe a few of these recipes will be in the BYC cookbok or cookbook.