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-   -   What Did You Cook Lately? (http://www.veggieboards.com/forum/60-vegan-support-forum/200065-what-did-you-cook-lately.html)

Spudulika 09-02-2017 09:27 AM

Making fajitas for tea shortly.
This is the fajita seasoning mix I blend up to use:

https://pennyveguk.wordpress.com/201...seasoning-mix/

We do a bunch of other things with the veggies, including simple salsa, refried beans, crisp shredded lettuce dressed with lime, and pickled jalapenos! Yum.

https://pennyveguk.files.wordpress.c...0&h=640&crop=1

Spudulika 09-02-2017 09:36 AM


HipsterVeganCheezburger 09-03-2017 02:35 AM

Today I roasted two artichokes in the oven with garlic cloves, olive oil and salt. I also made "fried green tomatoes" with green heirloom tomatoes from the farmer's market, dipped in whole wheat flour, smoked lemon pepper in sea salt and olive oil.

I live in a place now where I can frequently shop at the farmer's market. I have squash, zucchini, broccoli, cilantro and others right now. I'm so excited! I also have mixed dried beans and mixed dried herbs to make a delicious soup.

blue_green_gold 09-03-2017 08:08 AM

Last night I put whole wheat penne and a jar of basil tomato sauce and some chunks of zucchini and eggplant in the electric pressure cooker. 20 minutes later an awesome meal! All the ingredients were organic.

Ferncat 09-03-2017 05:36 PM

I made this hot and sour soup. I had been looking for a good vegan one and this is it. It does say to add an egg but I just skipped the egg part. I was excited because I got to try a bunch of different dried mushrooms from the asian market that I had never worked with before. The soup was really good and super easy to make.

http://waxidermy.com/anne/IMG_3092.JPG

https://omnivorescookbook.com/vegeta...and-sour-soup/

silva 09-03-2017 06:19 PM

Nice recipe! Hot sour is my favorite, but I've only used regular rice vinegar. I'll try the Chinkiang vinegar next time I'm at the market. I've always used baby bok choy in mine but the napa cabbage would also be good

Spudulika 09-03-2017 11:35 PM

Quote:

Originally Posted by Ferncat (Post 4109492)
I made this hot and sour soup. I had been looking for a good vegan one and this is it. It does say to add an egg but I just skipped the egg part. I was excited because I got to try a bunch of different dried mushrooms from the asian market that I had never worked with before. The soup was really good and super easy to make.


https://omnivorescookbook.com/vegeta...and-sour-soup/

That looks delish! I don't have an Asian market local to me sadly, a bit too rural here, but next time I'm in a large town, I will hunt one down.

Spudulika 09-05-2017 05:50 AM

Today I cooked up some Tofu Sesame Patties for my lunch. I love these! They're quite meaty so to speak, not meat-like at all (nothing like a processed soya meat substitute) but substantial and savoury.

I originally posted about them here: http://www.veggieboards.com/forum/60...ml#post4086225

But have tweaked the recipe since and posted it here: https://pennyveguk.wordpress.com/201...gan-wholefood/

This isn't the prettiest picture, and they look kind of craggy, but they're actually moist to bite into.

https://pennyveguk.files.wordpress.c...0&h=640&crop=1

oldmanveggie 09-06-2017 05:52 PM

For dinner today, I finally solved the mystery of why my lentils were so gross before.

I know it's probably common sense to most, but I simply was not cooking them long enough before! That is why they were so tough.

Today I cooked a cup of green lentils in a combination of water and vegetable stock, along with some curry powder, and let it simmer for almost two hours. Finally the lentils were tender the way I wanted them.

I just had some over brown rice and so delicious.

Now I just need to tweak it to make it taste more like the dal you will eat in Indian restaurants.

rileyblue 09-06-2017 09:02 PM

https://farm5.staticflickr.com/4343/...0b90a47732.jpg

I bought a cast iron skillet, so decided to look up skillet bread recipes. This one is really basic, water, flour, salt, yeast, and I added a bunch of stuff to the top (garlic, sea salt, fresh basil, and an Italian seasoning mix). I ate it with some fettuccine noodles and roasted heirloom tomato sauce. Excellent!

Next one I will make plain, so I can eat it with jam or anything I'm feeling like.

Spudulika 09-06-2017 11:51 PM

Quote:

Originally Posted by rileyblue (Post 4109578)
https://farm5.staticflickr.com/4343/...0b90a47732.jpg

I bought a cast iron skillet, so decided to look up skillet bread recipes. This one is really basic, water, flour, salt, yeast, and I added a bunch of stuff to the top (garlic, sea salt, fresh basil, and an Italian seasoning mix). I ate it with some fettuccine noodles and roasted heirloom tomato sauce. Excellent!

Next one I will make plain, so I can eat it with jam or anything I'm feeling like.

That looks genuinely brilliant!

Spudulika 09-07-2017 11:27 PM

Yesterday it was dank and grey, so I cooked up a batch of brown lentil and potato stew. It's really savoury and 'beefy' with lots of root veggies, rich brown gravy, and mushrooms (instead of beef), but next time I'm going to improve it by swapping the spuds for whole new potatoes that keep their shape, switching out 250ml of the water with red cooking wine, adding 2 tbsp tomato puree to the stock (this is something I've seen in a lot of beef stew recipes; I've been doing my research), adding in a good couple of sprigs of rosemary, and thickening the gravy at the end with a slurry of water and 2 tsp cornflour.

Quote:

Originally Posted by Spudulika (Post 4096338)
Here are the last two things I cooked (I've been busy this past few days):

Simple 'brown stew' with lentils and potatoes. Recipe here:

https://pennyveguk.wordpress.com/201...gan-wholefood/

https://pennyveguk.files.wordpress.c...0&h=640&crop=1


Knowtions In Motion 09-10-2017 09:04 AM

Been juicing a lot more as of late, so I decided to do some snacks from the leftover pulp.

I added the celery, fennel, romaine pulp to the food processor and added cumin, curry, cayenne, black pepper, dulse flakes, a couple teaspoons flax meal and hemp hearts, and a little water to help it blend. Then mixed it with a little over a cup of chickpea flour and spread it out on a pizza pan covered with parchment paper, and baked it at 350 for 25-30 minutes.

Then I added the leftover apple/ginger pulp to the food processor and tossed in some cinnamon, vanilla extract, a tsp flax meal, a tsp. or two hemp hearts, and some apple juice to help it blend, then mixed in a cup of chickpea flour and a tsp. baking powder, spread it out on a small square baking pan covered with parchment paper and baked at 350 for 20-25 minutes, checking for desired consistency.

They were both delicious and each made a generously filled quart-sized baggie full of treats that I cut up with a pizza cutter. It's like a flatbread consistency. Meeting both the savory and the sweet cravings. Good stuff!

Spudulika 09-11-2017 11:58 AM

I've got to get this down before I forget it!

Tonight's tea was a rich mushroom ragu over wholewheat rigatoni. I am stuffed and completely satiated! Drizzly day out there today, this was the perfect autumnal dish to make me feel cosy and warm :)

I sort of borrowed from this recipe, but it's simple enough, though needed to make a number of subs according to what I had.
https://realfood.tesco.com/recipes/mushroom-ragu.html

https://realfood.tesco.com/media/ima...0-1400x919.jpg

First I heated a tablespoon of olive oil and sauted 2 large, finely diced, onions. Plus the crushed cloves from a whole bulb of garlic. Gentley simmer / steamed this till nice and tender. Then added in 250ml red cooking wine, and 1 400g tin chopped tomatoes, plus 2 tbsp tomato puree and 600g sliced frozen mushrooms. I brought this up to the boil, then reduced the heat and allowed to bubble quite vigorously for about 30 minutes until the sauce had really reduced to a nice thick stew, where most of the liquid had evaporated. Added in salt, pepper and dried oregano to taste. Replaced lid and simmered very gently on low, while the pasta (250g of wholewheat rigatoni) was cooking (about 12 mins)
Drained and tossed the pasta in 1 tbsp of olive oil, then served the pasta with the sauce and ate it up! I will be going back to this definately.

Spudulika 09-18-2017 10:15 AM

Last thing I made was a Mexican slaw to go with black bean chilli. I've made it a couple of times before, but I've got the dressing just how I like it now.

Piquant Mexican Slaw with 'Honey' & Lime Dressing

Serves 4

1/4 head white cabbage, very finely shredded
2 carrots, peeled and grated
1 red onion, very finely sliced
Handful fresh coriander, chopped

3 tbsp lime juice
1 tbsp agave syrup (or preferred liquid sweetener)
1 tbsp finely minced pickled jalapenos
1 tsp salt (or less, to taste)
1/2 tsp ground cumin

Mix the veg together.
Mix the dressing together.
Toss the salad in the dressing.

Serve immediately, or leave for a couple of hours to marinate in dressing.

https://pennyveguk.files.wordpress.c...0&h=640&crop=1

Spudulika 09-18-2017 10:19 AM

Quote:

Originally Posted by oldmanveggie (Post 4109570)
For dinner today, I finally solved the mystery of why my lentils were so gross before.

I know it's probably common sense to most, but I simply was not cooking them long enough before! That is why they were so tough.

Today I cooked a cup of green lentils in a combination of water and vegetable stock, along with some curry powder, and let it simmer for almost two hours. Finally the lentils were tender the way I wanted them.

I just had some over brown rice and so delicious.

Now I just need to tweak it to make it taste more like the dal you will eat in Indian restaurants.

Lentils and rice are delicious! And yes, gotta be cooked long enough :)

Werewolf Girl 09-19-2017 02:44 PM

I'm a very lazy vegan so I present to you these not from scratch pumpkin spice pancakes:

https://scontent-sea1-1.xx.fbcdn.net...30&oe=5A45CBBF

They're seriously so easy!

Just use any vegan pancake mix (I used the Aunt Jemima 'add milk and eggs' mix, make sure you get that one NOT the 'just add water' one) and use plant milk to replace the dairy and a tablespoon of canned pumpkin to replace the egg, then sprinkle in some pumpkin spice seasoning (if you don't have that just use cinnamon, nutmeg, etc) and voila! I smothered them in maple syrup and went back to watching Netflix. Who said being vegan has to take a lot of effort? :lol:

silva 09-19-2017 04:52 PM

^Sounds good! I have some sort of mix I haven't looked at since buying it!

Sauteed onions, peppers, cabbage and chopped apple with those "little hat" pasta and Montreal seasoning and nooch

Purp 09-24-2017 11:08 PM

Uh, Pulled Hearts of palm pork in a crockpot that was delicious. :lick:

Anita Joyce 09-26-2017 03:39 PM

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oldmanveggie 09-30-2017 04:18 PM

I always like to keep things simple, and that has helped me stay vegan (not that I have any problems with staying vegan).

Today I cooked a huge pot of yellow lentils mixed with a bunch of spices like curry, tomatoes, onions, and a little soy milk. I also cooked up two cups of brown Jasmine rice with kale.

This should last me a few days.


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