Ann Ray: October 2006 Archives

I couldn't find a recipe that had the ingredients I wanted, so I melded five. While this tastes like a "rich" soup, it's very healthy and close to fat free. If you have tofu haters in your household, the soup stands without it. You'll also find it very quick to make, with most of the prep time for soaking the dried ingredients. Within the ingredients, the only one that is going to require a trip to your Asian market is the lily buds (stringy mystery vegetable matter in your restaurant bowl), which are dried for easy storage. For photos of the mushrooms, see the Cook's Thesaurus.

Vegan
Prep time 25 minutes | Cooking time 30 minutes
Source: Ann Ray

I'm watching The Day the Earth Stood Still and Klaatu mentions destroying the Earth, which naturally made me think of Sam Hughes' Geocide site. Despite the impressive amount of research humanity has done on destroying life forms, nobody has yet found a viable way to demolish our homey little ball of rock. Though it's not for lack of contemplation—the fiction page lists Vogon construction crews as only one of many methods.

This is a fabulous ice cream or fudgesicle recipe, and unbelievably quick to mix. The texture is a hair less creamy than a premium ice cream, but that's due to a lower fat and sugar content. Don't worry, you won't miss it on the decadent taste!

Vegan
Prep time 10 minutes | Cooling 2+ hours | Freezing in machine/freezer
Source: Ann Ray

This is a quick goodie which I've used both as a candy and as a topping to tortes and other desserts. Depending on the purpose, I'll either use whole nuts or cut them into pieces. For the nuts, I often use a mix of hazelnuts and pecans for the dessert topping, but you can pick anything you like.

Vegetarian / Vegan
Prep time 0-10 minutes | Cooking time 10 minutes
Source: Ann Ray