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Old 05-12-2008, 04:25 AM   #31
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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.
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Old 10-29-2008, 05:07 AM   #32
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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.
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Old 10-29-2008, 08:45 AM   #33
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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.
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Old 10-29-2008, 09:22 AM   #34
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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.
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Old 10-29-2008, 09:54 AM   #35
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Quote:
Originally Posted by Kisal View Post
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.
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Old 10-29-2008, 10:03 AM   #36
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Looks great Kevin...can not wait to try the dark brown in my recipes for the holidays...


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Old 11-16-2008, 09:59 AM   #37
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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?
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Old 11-16-2008, 11:00 AM   #38
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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.
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Old 11-16-2008, 11:40 AM   #39
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Just FYI
I was at Vitamin Shoppe last week and they had Yacon Syrup on the shelf.

Around 13.50 for 9 oz.
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Old 11-16-2008, 04:24 PM   #40
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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.
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Old 11-16-2008, 04:32 PM   #41
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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.
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Old 11-16-2008, 05:34 PM   #42
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Thanks SooBee!

Kevin, thanks for posting these psuedos!
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Old 11-20-2008, 11:38 AM   #43
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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.
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Old 04-27-2010, 08:03 AM   #44
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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!
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Old 07-20-2010, 10:07 AM   #45
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Old 07-22-2010, 12:05 PM   #46
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You know, it might be interesting to do a Faux thread. Anything you make faux. Just a thought. Julie
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Old 08-14-2010, 01:24 PM   #47
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trying to remember where this is!!!
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Old 08-18-2010, 03:51 PM   #48
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trying to remember where this is!!!
It's right here!
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Old 08-19-2010, 12:59 AM   #49
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I get pineapple extract in my Asian market. It's cheap, and it tastes like fresh pineapple.
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Old 08-19-2010, 05:05 AM   #50
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Is not/sugar the same as sugar not? That's what comes up when you click on the ingredient in the recipe...
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Old 08-19-2010, 08:52 AM   #51
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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.
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Old 11-10-2010, 05:37 PM   #52
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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)
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Old 11-11-2010, 04:07 AM   #53
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Kevin made faux pineapple using dehydrated cauliflower. I tried it with both dehydrated cauliflower and dehydrated zucchini. The cauliflower worked better.
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Old 11-11-2010, 12:16 PM   #54
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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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Old 11-11-2010, 03:24 PM   #55
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Sorry, I got them confused. But I donm't see why the dehydrated wouldn't work.
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Old 11-12-2010, 02:21 PM   #56
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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?
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Old 11-12-2010, 04:05 PM   #57
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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.
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Old 11-13-2010, 05:14 AM   #58
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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.
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Old 10-05-2011, 10:27 AM   #59
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Subscribing.
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