links for 2005-12-14

Pumpkin Bread

This is a veganized version of my mom’s recipe, though when she told me the original source, I was a bit surprised (no, I’m not telling). Everyone that’s tried this has said it’s the best pumpkin bread they’ve ever tried, and I’d be hard-pressed to disagree.

Yes, it’s a lot of sugar, but trust me… it’s worth it.

Ingredients

  • 3 1/3 c. sifted all-purpose flour
  • Replacement for 4 eggs (Ener-G works fine and applesauce might work well, too)
  • 2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 3 c. sugar
  • 1 1/2 c. canned pumpkin
  • 1 cup salad oil (canola, though we accidentally used olive once it was
    OK)
  • 2/3 c. water

Topping:

  • 2 Tbsp. melted Earth Balance
  • 2 Tbsp. sugar
  • 1/2 tsp. cinnamon

Directions

Sift dry ingredients into large mixing bowl. Quickly add all remaining liquid ingredients. Mix only until dry ingredients are mositened. Bake in 2 greased 9″x5″x3″ pans in pre-heated 350 degree oven for one hour. Let stand 5 minutes. Remove from pans and cool on wire rack.

While warm, brush with Earth Balance and sprinkle with cinnamon-sugar mixture.

Source: Mommy Veg Blog

Feed of the Year nominee

1 Comment

So get this: the Veg Blog is one of 31 finalists for the Feedster’s Feed of the Year Award! Apparently, the Veg Blog was also the Feed of the Day on February 19th of this year.

Since this award is being judged independently, this isn’t one of those awards that requires me to beg for you to go vote for me. Thank your lucky stars for that because, you know, I’m not beyond begging.

(It’s kind of funny that the screenshot they feature is from last week when I was moving servers, so the “We’ll be back soon” message is prominently displayed.)

Tupperware FridgeSmart

Here at the Veg Blog, I get a lot of strange things to review. One time, a company sent me a bottle of grape juice (hm… I never did actually review that… after all, what do you say about grape juice? “It tastes… like good tasting grapes!”). Another interesting item that crossed my desk was the Tupperware FridgeSmart container. This line has a pretty interesting design: the bottom of the container is ridged, which helps to keep fruits and vegetables raised above the surface to prevent contact with any liquid or juices that may leak and cause premature spoilage. In addition, they have pluggable vents that let you allow a certain amount of air into the container based on the types of foods you’re trying to keep fresh.

While I haven’t done any side-by-side comparisons of, say, a cucumber in the FridgeSmart and a cucumber in the open air, it seems to do a good job at keeping vegetables fresh for what seems to be longer than their normal fridge lifespan. Good stuff, especially for those of us with a tendency to keep vegetables a little too long before using them.

Thanks to sales rep Ric Faust for sending a FridgeSmart along for me to try out.