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So once they're in the fridge the mold stops?
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Nov 26, 2021 04:27
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I don't imagine it'll stop completely, but it'll slow right down, I suppose.
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Nov 26, 2021 06:25
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Last night, I made a very modified version of this Zwiebelkuchen. I basically only used the recipe as an idea. I changed the dough completely (it calls for a 100% hydration dough, which is then supposed to be kneaded and rolled  ), used smoked paprika in place of the liquid smoke, added soy sauce for the umami, caramelised a load of onions and used those in addition to the braised onions the recipe calls for, used a combination of fennel and cumin seeds in place of the caraway, left out the lemon juice and vinegar because I forgot about them, used a plain flour roux instead of the tapioca starch because I didn't read the recipe properly.The recipe also calls for cashew cream, and nuts are super expensive, so I wondered if it would work with blitzed chickpeas instead. The answer is no.  I'm not sure if the lack of cashews is the problem, or all the other modifications I made, but it didn't set at all. I imagine that tapioca starch would've helped, and even cooking it for longer. But it was incredibly delicious. I plan to try again, but next time I'll use the tapioca starch, and probably make a much thinner tart. In future, though, I think I'll keep the recipe, and just serve it over pasta or with fresh bread. On which note, I made a double batch of caramelised onions (1.5 kg of worth of onions) and of the blitzed chickpeas (unseasoned; just plain blitzed chickpeas thickened with roux), and saved half of each. They'll be turned into some sort of pasta bake tonight. I also had some dough left over, so I bodged together a couple of cinnamon buns, which were perfect.  Cheese update: Day 10 (?) The top and sides of the brie are almost completely moulded:  Yesterday, they stuck to the parchment paper, so I lost some chunks of mould off the top removing the paper. There was definitely some cross contamination with the Roquefort; they're growing blue mould, but also brie mould:  I tried to reshape them for all of 2 seconds, but it seemed more trouble than it was worth, so I'm leaving them as is, in all their lumpy misshapen glory. e: I'm also now keeping them (the brie in particular) on cling film instead of parchment paper, because of the sticking. Not sure how this will effect the moisture retention. Lady Disdain fucked around with this message at 01:05 on Nov 28, 2021 |
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Nov 28, 2021 01:02
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Work is having folks go back into the office. What are y'all making for work lunches and how are you bringing it in?
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Nov 28, 2021 02:23
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A lot of this stuff travels and reheats well.
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Nov 28, 2021 03:05
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I just go for leftovers, because I'm too lazy to make something separate. Anything of the carb + sauce variety works well, I find; curry + rice, pasta + sauce, tajin + couscous, ratatouille + mashed potatoes, soup + a chunk of bread, etc.
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Nov 28, 2021 05:01
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I like to make a protein that I can eat with different kinds of carbs. That way if I get bored midweek, I can change it up with relative ease. Most of the time it's burritos, wraps, and sandwiches though just because i'm a lazy person and it's easy to just pile a bunch of stuff in some kind of bread and eat them. Been on a big tandoori and kebab style tempeh kick recently.
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Nov 28, 2021 05:23
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Tonight's very unassuming dinner: It's the blitzed chickpeas and caramelised onion from yesterday, mixed into a basic pasta sauce (onion, garlic, carrots, celery, cabbage and mushrooms, sautéed; a tin of diced tomatoes; some Italian herb mix; nutmeg; soy sauce; nutritional yeast; bullion). Very tasty. e: oh, and happy Chanukah. Lady Disdain fucked around with this message at 11:09 on Nov 28, 2021 |
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Nov 28, 2021 10:57
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Pasta with beans is one of my favorite combos. I've never met a form of carbs + carbs that I didn't love. Some more YouTube videos: https://www.youtube.com/watch?v=Rh9PIcT8qOE https://www.youtube.com/watch?v=1WHV9Sg-yTo https://www.youtube.com/watch?v=7ov1714oGYY
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Nov 28, 2021 11:31
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AngryRobotsInc posted:If you want it to be as thick as store bought yogurt, you may need to add a thickener, like pectin. I have found that unsweetened unflavoured soy milk to work the best and most consistently. You need to boil the soy milk properly to a full boil, and then let it come down to temp. You don’t want any other bacteria except the ones in the starter you’re adding to do their job. When I’ve taken short cuts in the past, and boil half of the soy milk and add cold soy milk to hit the right temp, it comes out a mess. I do add a spot of Agar to my cold soy milk so that it all comes to a boil together, but that is optional.
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Nov 29, 2021 14:18
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Interesting. Since my first batch, I've never bothered to boil my soy milk. I don't sterilise any of my equipment, either. Just pour the soy milk straight from the freshly opened carton into the yoghourt maker, use whatever spoon happens to be on my counter at the time to stir in the culture. Never had an issue. It's possible that it might shorten the shelf life of the yoghourt, but it never goes uneaten long enough to find out; I always get at least a week out of it, though. I've also found that sweetened soy milk works best for me. I've no idea what effect the variety of sweetener would have, but the kind I use is sweetened with brown rice syrup.
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Nov 29, 2021 22:46
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Made my first batch of homemade plant milk. Went with rice milk, because I don't have any nuts on hand right now and didn't feel like getting the oats off the high shelf. Made it with cocoa powder and maple syrup for a touch of sweetness. Came out pretty good.
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Nov 30, 2021 00:28
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YouTube dump: https://www.youtube.com/watch?v=c2J4GVQakis https://www.youtube.com/watch?v=iFYvHBCYANg https://www.youtube.com/watch?v=DtCcX5f4hkY https://www.youtube.com/watch?v=kATvsaiUBOs
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Dec 2, 2021 07:01
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For dinner last night, I salvaged the filling from the leftover half of my failed Zwiebelkuchen (ate the leftover crust for breakfast: 10/10), and used it to stuff calzoni. One turned out perfectly (although a little misshapen, and I forgot to brush the excess flour off). The second burst, but its shape had already been set, so I was able to just scoop the filling back into the hole.   So delicious, and so simple. I might keep the filling recipe and just use it as a calzone filling from now on. Cheese update: Day 15 (?) Brie is looking perfect, although there are still some sizeable bald spots on the other side. Roquefort has a strong growth of brie mould, but it's also quite blue; some decent patches of mould that's that gorgeous spirulina colour.  And one of my brie's has definitely had a special Chanukah visit from the cross contamination fairy:  I don't think there'll be any blue mould inside since it doesn't have any air holes, but we'll see. Also, 'tis the season  , and I won't be able to make sufganiyot this weekend because I'm travelling, so I treated myself to a caramel doughnut (not kosher): I've never tried vegan doughnuts or coconut caramel before. The doughnut was pretty good. The caramel was coconutier than I'd've liked.
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Dec 3, 2021 01:53
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Man that donut looks good. And the cheese journey is always exciting. More YouTube stuff: https://www.youtube.com/watch?v=aVtXF4x4JFs https://www.youtube.com/watch?v=N4DludAMm4A https://www.youtube.com/watch?v=IDHsL5DndTE
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Dec 3, 2021 12:06
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And, why not - 8 recipes: Shanghai scallion flatbread, a nice yeasted flatbread. Liang fen, mung bean noodles. Kuih keria, sweet potato donuts. Wood ear mushroom salad. Kayi sasive gojjina chitranna, a flavorful rice dish. Badanekayi gojju, a simple eggplant dish. Nellikai saaru, a gooseberry soup. Huralikayi sambar, a green bean soup.
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Dec 3, 2021 15:15
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Turns out pancakes done in the oven are pale enough to not look done. I tried a piece, and they're definitely cooked through, and even with how pale they are, this will probably be my go to method to make large meal prep batches from here on out.
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Dec 3, 2021 22:55
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TychoCelchuuu posted:Shanghai scallion flatbread, a nice yeasted flatbread. quote:have a nice crisp sesame crust on the outside Oh my giddy aunt 
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Dec 3, 2021 23:00
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My first attempt at homemade (not even trying to pretend to not be) veggie burgers (+macaroni salad) Sometimes I want a mock meat burger, but I actually really enjoy the ones that are "Here are some veggies and beans and stuff in the shape of a patty" the most, but I've never until today tried making my own.
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Dec 4, 2021 20:33
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Got a recipe for those burgs? I posted a nut patty recipe a bit ago that was pretty good.
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Dec 5, 2021 01:14
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I'm on mobile so not easily able to post a link, but if you filter my posts, I linked it earlier in the thread.
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Dec 5, 2021 02:29
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https://www.youtube.com/watch?v=U_J4e58eoyY https://www.youtube.com/watch?v=tlZbRKRSBnM https://www.youtube.com/watch?v=uIlpARciF_M https://www.youtube.com/watch?v=CVJp_LiQ-tE
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Dec 5, 2021 07:39
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 I made these two recipes as part of my meal prepping this week, and they're both very tasty. I was too lazy to make my own sauce, so I used the Simple Truth Organic Original BBQ Sauce from Kroger. Both it and the Sweet & Spicy version are vegan.
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Dec 12, 2021 01:44
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This weekend, I made an experimental pie: It's a basic fillo pie that I'd usually make with semolina, but I didn't have any semolina, so I used couscous. Made it with soy milk, brown sugar, and almond extract. It's alright, but it ended up much drier than I anticipated. This is also not the first time that I've been done in by a pie filling being perfectly tasty while hot, but much less flavourful once it's cooled; I needed to go in harder with the almond extract. I also made a very tasty salad:  Brown rice, chickpeas, dates, steamed carrot and pumpkin, spring onions, celery, tomato, toasted pine nuts, and homegrown cos lettuce, with a dressing of lemon juice, miso, cinnamon, cumin and ground coriander. I also made a super basic pasta "stroganoff" with a sauce of blitzed chickpeas, steamed carrot and pumpkin, and yoghourt, with mushrooms, garlic and homegrown spinach sautéed with loads of paprika. Very tasty.
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Dec 13, 2021 05:15
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Those look great! Some videos: https://www.youtube.com/watch?v=AznXG8_nw0M https://www.youtube.com/watch?v=YO0v7m8Irl0 https://www.youtube.com/watch?v=qGGp-YBX8-8 https://www.youtube.com/watch?v=o54qhTBl6Gw
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Dec 13, 2021 13:05
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Zosologist posted:I’m curious what you guys do for the big holiday meals? This will be my first vegan holiday and I usually host at my house, and the sides and what not are simple enough, but I think my guests will be expecting something as the center piece and I’m a bit at a loss. I’m thinking maybe mushroom Wellington or a Shepard’s pie, but I’m curious what you guys get up to. My fave veg/vegan winter holiday centrepiece is to take a hokkaido pumpkin, cut off the top, scoop out the guts, rub it with a little olive oil and spices, then make a savoury mushroom, nut and winter vegetable roast mix, stuff it in the pumpkin and roast the whole thing. Add a big dollop of cashew cream to the top for extra richness if you want.
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Dec 14, 2021 13:32
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Today is my free day for meal prepping, so my partner's mom is taking me downtown to try an Indian place I've been wanting to go to, that I've heard great stuff about. They mark everything on the menu that's vegetarian and/or vegan, with different marks for vegetarian and vegan. And they even have vegan kulfi. So excited.
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Dec 17, 2021 14:10
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AngryRobotsInc posted:Today is my free day for meal prepping, so my partner's mom is taking me downtown to try an Indian place I've been wanting to go to, that I've heard great stuff about. They mark everything on the menu that's vegetarian and/or vegan, with different marks for vegetarian and vegan. And they even have vegan kulfi. So excited. Oh dude, it's my dad's birthday tomorrow, and we're going out for dinner at our favourite Indian place. Their vegan options are pretty limited, but everything I've ever eaten there is incredible. Their slow cooked goat curry is one of the tastiest things I've ever eaten; it's one of the few non-vegan dishes I genuinely crave now. I don't remember them having any vegan desserts, though 
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Dec 17, 2021 23:47
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Trip report: Was delicious. I had aloo cabbage, which was served with basmati rice, but there were a good percentage of the menu was labeled as vegan, so I will definitely be back to try more. Small kind of hole in the wall place, where the only regular employees as far as I've gathered from people are the owner and his wife, which in my experience are the sort of places with The Best Food. They just recently got voted as the best restaurant in the city for vegetarians and vegans in the annual "Best of Business" awards, and consistently win or get high in the "Best ethnic food" category (this place is...rural white as hell, so yes, the category is actually called that) and I definitely saw why.
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Dec 18, 2021 00:28
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Random videos: https://www.youtube.com/watch?v=2O_9wV5LNd8 https://www.youtube.com/watch?v=Jput50FbSOI https://www.youtube.com/watch?v=2R-uSsX_S9g https://www.youtube.com/watch?v=vzBQD8yGC2I
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Dec 18, 2021 08:01
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My latest veg box came with an astonishing amount of beets this month and I always have trouble thinking of recipes for them. Anyone got any favourites to share?
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Dec 18, 2021 22:07
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I don't have a recipe on hand, but just....plain roasted beets are my jam. Little bit of oil, little bit of salt and pepper? Delicious.
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Dec 19, 2021 00:54
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MarsPearl posted:My latest veg box came with an astonishing amount of beets this month and I always have trouble thinking of recipes for them. Anyone got any favourites to share?
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Dec 19, 2021 02:48
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MarsPearl posted:My latest veg box came with an astonishing amount of beets this month and I always have trouble thinking of recipes for them. Anyone got any favourites to share? I have personally made this beetroot risotto, which is absolutely delicious. This beetroot and coconut pasta is also very good; I like to make it healthier by adding additional veg that will complement the colour (carrots, pumpkin, sweet potato) and a tin of white beans, and throwing in some peas or something at the end. One of my absolute favourite recipes is this byrek (sauerkraut filo pie), in which I substitute half the sauerkraut with grated beetroot. This sweet potato and beetroot galette was also very good; the recipe calls for ricotta, but I just left it out. And of course, you can never go wrong with borscht. (e: a lot of people are put off by the idea of borscht, so I always feel the need to mention that it doesn't need to be eaten cold. In fact, it's much better hot, imo.) I've also had these beetroot brownies on my list for a while, but haven't tried them yet. Lady Disdain fucked around with this message at 06:38 on Dec 19, 2021 |
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Dec 19, 2021 06:36
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Me next step on the "veggie burgers made at home" adventure. https://www.connoisseurusveg.com/vegan-french-onion-burgers-with-herbed-cashew-cheese/ Quite good, and sturdier than the garlic kale ones (which I still suspect was because I didn't use enough bread crumbs).
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Dec 19, 2021 18:13
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I'm planning to make coconut whipped cream for the first time this weekend. So as all the recipes suggest, I chilled my coconut cream overnight so the liquid and solids would separate, and opened it today just to see how much cream I was left with. I got about 2 teaspoons of liquid. So I did some googling. Turns out coconut cream in lots of countries is only ~70% coconut, compared to our 100%  It doesn't have the same firmness as the solid part of coconut cream that I'm used to seeing in tutorials, so I'm not certain this will work. Fingers crossed.
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Dec 22, 2021 02:15
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Beet update: I turned one of the beets into a beet hummus by subbing it for half the chickpeas in my normal hummus recipe and why haven't I done that before, it's amazing.
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Dec 22, 2021 17:06
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Idk if we're still taking about this but I had my thinking cap on regarding vegan "centerpieces" for holiday meals. Roasted Brussels Sprouts on the Stalk, bonus you can braise the stalk afterwards and cut it open to scrape out the the soft bits inside the stalk. Bigass grilled Wedge salads Grilled and chilled asparagus on a bed of something creamy/tangy and fermented Some kind of rich stew inside a large roast pumpkin. My b if any of these have been said already or if I'm thinking of a different thread.
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Dec 22, 2021 22:54
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I've never seen Brussels Sprouts "on the stalk" before, and had no idea that that was how they grew 
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Dec 22, 2021 23:10
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Mason, the second you don't respect them, they give you incredible gas.
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Dec 22, 2021 23:41
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