Pseudo Ingredients (being apparently rather than actually as stated) - Page 2

Soobee · 05-12-2008, 04:25 AM

My cauliflower finally arrived. The oven baked pseudo cauliflower recipe was interesting. I fed it to my hc daughter and she thought it was oatmeal! I will eat it, but it doesn't taste enough like pineapple for me. Then I tried the crushed pineapple recipe. I liked that better. Next I put a double crushed pineapple recipe on the bottom of a cake pan. I made your yellow cake mix and put that on top (using your cake and cookie mix as the flour). Baked it.It didn't taste like pineapple upside down cake, but it was delicious. The top tasted like a sugary baked on chewy topping. This dessert tastes best when warm, with the topping all gooey. I am going to try making the cauliflower with caramel syrup and flavoring and use it as a topping (or actually a bottoming) for your zucchini chocolate cake. I may add a little yacon syrup. Wouldn't that be great? I'll try that next weekend. I love the flavor, and the whole recipe for the "frosting" is only a few carbs.Anyway, thanks for the great idea. I NEVER would have thought of it.

Kevinpa · 10-29-2008, 05:07 AM

With Thanksgiving right around the corner I wanted to remind those of you that thought about trying the pseudo brown sugar. Over the past couple weeks I have used it in dozens of new and existing recipes and have been absolutely delighted with the results of both a light(yacon) and dark(blackstrap) version. Both versions I think have a great synergy and also pack just like brown sugar.

pocahontas · 10-29-2008, 08:45 AM

Kevin, that is great!

So it works well with the blackstrap too? I will have to try this as soon as I get my hands on some not sugar.

Kisal · 10-29-2008, 09:22 AM

Kevin, it the recipe for the pseudo dark brown sugar the same as that for the light brown, just replacing the yacon syrup with blackstrap molasses? I looked through your sticky and couldn't find it anywhere.

Kevinpa · 10-29-2008, 09:54 AM

Quote:

Originally Posted by Kisal

Kevin, it the recipe for the pseudo dark brown sugar the same as that for the light brown, just replacing the yacon syrup with blackstrap molasses? I looked through your sticky and couldn't find it anywhere.

Thats correct Kisal.....I have never posted the dark because I was experimenting with it.

mac24312 · 10-29-2008, 10:03 AM

Looks great Kevin...can not wait to try the dark brown in my recipes for the holidays...

HUGS!

metqa · 11-16-2008, 09:59 AM

I don't have not/sugar, but I do have Xanthan Gum. could I substitute xanthan gum for the not sugar, or does it have to be the blend of vegetable gums?

Kevinpa · 11-16-2008, 11:00 AM

Quote:

Originally Posted by metqa

I don't have not/sugar, but I do have Xanthan Gum. could I substitute xanthan gum for the not sugar, or does it have to be the blend of vegetable gums?

To be honest, I never tried so I don't know if it would work or not. It most likely would but the trick is figuring out how much to use.

shadowzip · 11-16-2008, 11:40 AM

Just FYI
I was at Vitamin Shoppe last week and they had Yacon Syrup on the shelf.

Around 13.50 for 9 oz.

Soobee · 11-16-2008, 04:24 PM

I mentioned this before, I know. One of my cookbook authors, can't remember which one, said to use 1/3 xantham to not/sugar.

Kevinpa · 11-16-2008, 04:32 PM

I have the 4 gums (acacia, guar, carob, and xanthan) that it takes to make not/sugar. One of these days I'm going to try to make a homemade version.

metqa · 11-16-2008, 05:34 PM

Thanks SooBee!

Kevin, thanks for posting these psuedos!

Buffy45 · 11-20-2008, 11:38 AM

Made the psuedo light brown sugar today, worked well. I do have some brown sugar one today and will do the other when I get some molasses. Thanks again kevin.

ouizoid · 04-27-2010, 08:03 AM

pulled up this recipe to make the faux brown sugar (love that stuff) and remembered that once upon a time, I ordered makings for the faux pineapple Kevin created. Made it again, and this time added a tsp of lemon juice. Wow! I think last time it just tasted like sweet cauliflower, but Kevin --you were right--the lemon juice makes all the diff! Now I am thinking of making a pineapple coconut OMM!

jbatchelor · 07-20-2010, 10:07 AM

subscribing

SCOTTSDALEJULIE · 07-22-2010, 12:05 PM

You know, it might be interesting to do a Faux thread. Anything you make faux. Just a thought. Julie

jbatchelor · 08-14-2010, 01:24 PM

trying to remember where this is!!!

metqa · 08-18-2010, 03:51 PM

Quote:

Originally Posted by jbatchelor

trying to remember where this is!!!

It's right here!

Soobee · 08-19-2010, 12:59 AM

I get pineapple extract in my Asian market. It's cheap, and it tastes like fresh pineapple.

Sueparl · 08-19-2010, 05:05 AM

Is not/sugar the same as sugar not? That's what comes up when you click on the ingredient in the recipe...

Soobee · 08-19-2010, 08:52 AM

Not/sugar is a gum thickener, not a sweetener. You can substitute Not/starch if it is still available. If not, I use xanthan gum, but only 1/3 of the recommended amount. One of the cookbook authors suggested 1/3 xanthan=1 t not/starch. That's what I go by.

jlp2009 · 11-10-2010, 05:37 PM

reviving this thread because I have questions and there are probably a lot of other faux recipes out there.
My question is: has anyone tried making pineapple using chopped zucchini? Does it have to be dehydrated before rehydrating with the Davinci's?
I wonder if one could just boil the zucc in the syrup but I don't know. Maybe use the syrup with some pineapple extract and lemon juice added?
Any help would be appreciated! TIA!
(I don't have a vacuum sealer either)

Soobee · 11-11-2010, 04:07 AM

Kevin made faux pineapple using dehydrated cauliflower. I tried it with both dehydrated cauliflower and dehydrated zucchini. The cauliflower worked better.

cgarza · 11-11-2010, 12:16 PM

OK...I'm a bit confused. Freeze dried is not the same as dehydrated. It looks like Kevin used Freeze Dried cauliflower, not dehydrated.
But I'm wondering if dehydrated would work about as well, since I have a dehydrator (somewhere up in the attic).
Any ideas?

Here's a little information about the difference:

Freeze-dried and Dehydrated Foods - Wild Backpacker

Soobee · 11-11-2010, 03:24 PM

Sorry, I got them confused. But I donm't see why the dehydrated wouldn't work.

jlp2009 · 11-12-2010, 02:21 PM

I, too , have a dehydrator, and I don't want to have to buy anything new just to try this. So, would I need to dehydrate the cauli or zucc (I might actually try the caulif.)all the way or just get some of the water out then soak it in the syrup?

WendyK1974 · 11-12-2010, 04:05 PM

Holy cow on the pineapple idea. I'll have to try it.

When a recipe calls for brown sugar I often use whatever fake sugar I have on hand and fake maple syrup. That usually works out well. I do about half and half.

jlp2009 · 11-13-2010, 05:14 AM

I guess it makes sense to dehrdrate it first so that it soaks up the pineapple flavor during reconstitution. I am going to do a small batch of cauli and zucc and see how they
turn out.

PaminKY · 10-05-2011, 10:27 AM

Subscribing.

11-11-2010, 12:16 PM	#54
cgarza Senior LCF Member Join Date: Nov 2002 Location: Garland, TX Posts: 381 Gallery: cgarza WOE: Atkins Start Date: July 2002; Jan 2005	Freeze dried vs dehydrated OK...I'm a bit confused. Freeze dried is not the same as dehydrated. It looks like Kevin used Freeze Dried cauliflower, not dehydrated. But I'm wondering if dehydrated would work about as well, since I have a dehydrator (somewhere up in the attic). Any ideas? Here's a little information about the difference: Freeze-dried and Dehydrated Foods - Wild Backpacker

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05-12-2008, 04:25 AM	#31
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,893 Gallery: Soobee WOE: Atkins Start Date: September 2000	My cauliflower finally arrived. The oven baked pseudo cauliflower recipe was interesting. I fed it to my hc daughter and she thought it was oatmeal! I will eat it, but it doesn't taste enough like pineapple for me. Then I tried the crushed pineapple recipe. I liked that better. Next I put a double crushed pineapple recipe on the bottom of a cake pan. I made your yellow cake mix and put that on top (using your cake and cookie mix as the flour). Baked it.It didn't taste like pineapple upside down cake, but it was delicious. The top tasted like a sugary baked on chewy topping. This dessert tastes best when warm, with the topping all gooey. I am going to try making the cauliflower with caramel syrup and flavoring and use it as a topping (or actually a bottoming) for your zucchini chocolate cake. I may add a little yacon syrup. Wouldn't that be great? I'll try that next weekend. I love the flavor, and the whole recipe for the "frosting" is only a few carbs.Anyway, thanks for the great idea. I NEVER would have thought of it.

10-29-2008, 08:45 AM	#33
pocahontas Way too much time on my hands! Join Date: Jun 2002 Location: San Francisco Bay Area Posts: 14,902 Gallery: pocahontas Stats: Pregnant! WOE: LC Primal	Kevin, that is great! So it works well with the blackstrap too? I will have to try this as soon as I get my hands on some not sugar.

10-29-2008, 09:22 AM	#34
Kisal Major LCF Poster! Join Date: Nov 2006 Location: Oregon Posts: 1,566 Gallery: Kisal WOE: Basic low carb Start Date: October 15, 2004	Kevin, it the recipe for the pseudo dark brown sugar the same as that for the light brown, just replacing the yacon syrup with blackstrap molasses? I looked through your sticky and couldn't find it anywhere.

10-29-2008, 10:03 AM	#36
mac24312 Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Far SW Virginia Posts: 3,564 Gallery: mac24312 Stats: 250/130/140 WOE: Stella Style/My OWN LC WOL ;]/Maintenance Start Date: October 07 2006 Over 6 years on Atkins ;]	Looks great Kevin...can not wait to try the dark brown in my recipes for the holidays... HUGS!

11-16-2008, 09:59 AM	#37
metqa Way too much time on my hands! Join Date: Oct 2002 Location: Athens, GA Posts: 11,497 Gallery: metqa Stats: 134/134/122 WOE: Indecisive LOL Start Date: November 2003	I don't have not/sugar, but I do have Xanthan Gum. could I substitute xanthan gum for the not sugar, or does it have to be the blend of vegetable gums?

11-16-2008, 11:40 AM	#39
shadowzip Major LCF Poster! Join Date: Nov 2004 Posts: 2,809 Gallery: shadowzip WOE: M & E/Low Carb Start Date: 2/2005	Just FYI I was at Vitamin Shoppe last week and they had Yacon Syrup on the shelf. Around 13.50 for 9 oz.

11-16-2008, 04:24 PM	#40
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,893 Gallery: Soobee WOE: Atkins Start Date: September 2000	I mentioned this before, I know. One of my cookbook authors, can't remember which one, said to use 1/3 xantham to not/sugar.

11-16-2008, 04:32 PM	#41
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I have the 4 gums (acacia, guar, carob, and xanthan) that it takes to make not/sugar. One of these days I'm going to try to make a homemade version.

11-16-2008, 05:34 PM	#42
metqa Way too much time on my hands! Join Date: Oct 2002 Location: Athens, GA Posts: 11,497 Gallery: metqa Stats: 134/134/122 WOE: Indecisive LOL Start Date: November 2003	Thanks SooBee! Kevin, thanks for posting these psuedos!

11-20-2008, 11:38 AM	#43
Buffy45 Big Yapper!!!! Join Date: Mar 2001 Location: Lewisville, TX USA Posts: 8,529 Gallery: Buffy45 Stats: Type 2 Diabetic as of 6/1/08 WOE: LC/MP/HF Start Date: Restart 9/3/2012	Made the psuedo light brown sugar today, worked well. I do have some brown sugar one today and will do the other when I get some molasses. Thanks again kevin.

04-27-2010, 08:03 AM	#44
ouizoid Major LCF Poster! Join Date: Nov 2007 Posts: 2,920 Gallery: ouizoid Stats: 225/165/145 WOE: JUDDD	pulled up this recipe to make the faux brown sugar (love that stuff) and remembered that once upon a time, I ordered makings for the faux pineapple Kevin created. Made it again, and this time added a tsp of lemon juice. Wow! I think last time it just tasted like sweet cauliflower, but Kevin --you were right--the lemon juice makes all the diff! Now I am thinking of making a pineapple coconut OMM!

07-20-2010, 10:07 AM	#45
jbatchelor Major LCF Poster! Join Date: Mar 2008 Location: SW Indiana Posts: 1,388 Gallery: jbatchelor Stats: 248/171 /148 WOE: Atkins/Low carb	subscribing

07-22-2010, 12:05 PM	#46
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,054 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	You know, it might be interesting to do a Faux thread. Anything you make faux. Just a thought. Julie

08-14-2010, 01:24 PM	#47
jbatchelor Major LCF Poster! Join Date: Mar 2008 Location: SW Indiana Posts: 1,388 Gallery: jbatchelor Stats: 248/171 /148 WOE: Atkins/Low carb	trying to remember where this is!!!

08-19-2010, 12:59 AM	#49
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,893 Gallery: Soobee WOE: Atkins Start Date: September 2000	I get pineapple extract in my Asian market. It's cheap, and it tastes like fresh pineapple.

08-19-2010, 05:05 AM	#50
Sueparl Senior LCF Member Join Date: Feb 2002 Location: Long Island, NY Posts: 207 Gallery: Sueparl	Is not/sugar the same as sugar not? That's what comes up when you click on the ingredient in the recipe...

08-19-2010, 08:52 AM	#51
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,893 Gallery: Soobee WOE: Atkins Start Date: September 2000	Not/sugar is a gum thickener, not a sweetener. You can substitute Not/starch if it is still available. If not, I use xanthan gum, but only 1/3 of the recommended amount. One of the cookbook authors suggested 1/3 xanthan=1 t not/starch. That's what I go by.

11-10-2010, 05:37 PM	#52
jlp2009 Senior LCF Member Join Date: Nov 2009 Posts: 718 Gallery: jlp2009	reviving this thread because I have questions and there are probably a lot of other faux recipes out there. My question is: has anyone tried making pineapple using chopped zucchini? Does it have to be dehydrated before rehydrating with the Davinci's? I wonder if one could just boil the zucc in the syrup but I don't know. Maybe use the syrup with some pineapple extract and lemon juice added? Any help would be appreciated! TIA! (I don't have a vacuum sealer either)

11-11-2010, 04:07 AM	#53
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,893 Gallery: Soobee WOE: Atkins Start Date: September 2000	Kevin made faux pineapple using dehydrated cauliflower. I tried it with both dehydrated cauliflower and dehydrated zucchini. The cauliflower worked better.

11-11-2010, 03:24 PM	#55
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,893 Gallery: Soobee WOE: Atkins Start Date: September 2000	Sorry, I got them confused. But I donm't see why the dehydrated wouldn't work.

11-12-2010, 02:21 PM	#56
jlp2009 Senior LCF Member Join Date: Nov 2009 Posts: 718 Gallery: jlp2009	I, too , have a dehydrator, and I don't want to have to buy anything new just to try this. So, would I need to dehydrate the cauli or zucc (I might actually try the caulif.)all the way or just get some of the water out then soak it in the syrup?

11-12-2010, 04:05 PM	#57
WendyK1974 Major LCF Poster! Join Date: Mar 2008 Location: New York Posts: 2,300 Gallery: WendyK1974 WOE: low carb	Holy cow on the pineapple idea. I'll have to try it. When a recipe calls for brown sugar I often use whatever fake sugar I have on hand and fake maple syrup. That usually works out well. I do about half and half.

11-13-2010, 05:14 AM	#58
jlp2009 Senior LCF Member Join Date: Nov 2009 Posts: 718 Gallery: jlp2009	I guess it makes sense to dehrdrate it first so that it soaks up the pineapple flavor during reconstitution. I am going to do a small batch of cauli and zucc and see how they turn out.

10-05-2011, 10:27 AM	#59
PaminKY Very Gabby LCF Member!!! Join Date: Mar 2003 Posts: 3,190 Gallery: PaminKY	Subscribing.