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glad cow cookbook

I've got a ton of cookbooks. You've got a ton of cookbooks. Other people are constantly looking for cookbooks. Let us, as they say, dish about cookbooks!

Re: glad cow cookbook

Postby gladcow » Tue Jul 26, 2011 6:43 pm

quinoa won't work that way, but it does sprout quite quickly! :D

I'm unsure if other grains would work....wish I knew more about it :)
everyone's right and no one is sorry, that's the start and the end of the story
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Re: glad cow cookbook

Postby Ariann » Tue Jul 26, 2011 9:53 pm

I think I've pretty much hit on cheezish perfection.

3/4 pound of (dry) elbow macaroni, 1 lb. frozen broccoli mixed up in a greased 9x13 casserole.
For the sauce: double nooch, increase tahini - sky's the limit, increase onion powder, slightly decrease salt, use a full carton of unsweetened plain almond milk for liquid, and 2-4T melted EB for the fat
Pour sauce over the pasta and broccoli.
Submerge 12 Nate's meatballs in the sauce in a pattern that is pleasing to you.
Bake covered most of the time, uncovered at the end, until the sauce is still a little liquidy. There was probably space to use a whole pound of pasta and it would have sucked up the extra liquid, but it was nice to have the combination of baked and still liquid. Leftovers totally firmed up, though.
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Re: glad cow cookbook

Postby Miso Vegan » Thu Jul 28, 2011 1:40 am

[quote="Ariann";p=3481]
Submerge 12 Nate's meatballs in the sauce in a pattern that is pleasing to you.


:laugh:
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Re: glad cow cookbook

Postby la végétalienne » Fri Jul 29, 2011 7:48 am

[quote="Dugan";p=3479]I'd forgotten that some grains, like bulgur wheat, can be readied for salads by several hours of soaking rather than cooking (ugh, more heat). Any idea if quinoa could be used in a salad with just soaking? Or other grains? Millet?


Not a grain, but coucous can be soaked rather than cooked. Also, my understanding is that bulgur differs from cracked wheat in that it has been parboiled, so that might explain why it doesn't need to be cooked (same with couscous).

This page has some info on raw grains, and suggests that quinoa wouldn't be a good choice, at least if my interpretation of "Quinoa has a strange taste when raw." is correct. Maybe a strange taste is a good thing. :razz:
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Re: glad cow cookbook

Postby Dugan » Fri Jul 29, 2011 9:24 pm

I should've thought about raw food being a source for that. My concern was more to avoid adding heat into the house, rather than eating raw, but the two coincide! I'd forgotten too that bulgur wasn't just cracked grains of wheat.

Thanks, LaVeg!
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Re: glad cow cookbook

Postby Dugan » Tue Aug 02, 2011 5:35 am

Cheezish, breakfast of champions! I realized today that I've gotten into the habit of making Cheezish and the broiled tofu from V-con for exam-heavy weeks. I get A's. I blame the Cheezish. :glower:
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Re: glad cow cookbook

Postby matryoshka » Wed Aug 03, 2011 7:01 pm

well if that's the secret to collegiate success i've got to try it :D ..and if it doesn't work i'll still eat it anyway!
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Re: glad cow cookbook

Postby wildmindgirl » Sun Sep 18, 2011 3:32 pm

I've bought Gladcow's book no less than THREE times. I just bought it again this week. I move entirely too much. Move=lose things. So glad Amazon can keep hooking me up!
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Re: glad cow cookbook

Postby gladcow » Mon Sep 19, 2011 6:14 pm

:D dear lord, woman, I should just send you the text file at this point!
everyone's right and no one is sorry, that's the start and the end of the story
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Re: glad cow cookbook

Postby gladcow » Mon Sep 19, 2011 6:14 pm

(I'm kind of not kidding) :D
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