|Topic Review (Newest First)|
|05-08-2019 10:16 AM|
Oohmahgord! This is yumshious.
Made it for tonights tea. Perfectly set, savoury, excellent all round (though I did add extra salt and oil).
Served it with a can of ratatouille and soya-buttered baguette - perfecto.
Instead of boiling the potatoes, I sliced and steamed them till tender.
Next time I'm going to add other veg, like red pepper and peas.
Recipe found here: https://bitofthegoodstuff.com/2019/0...tato-omelette/
|10-02-2018 04:16 PM|
|Tom||At home this past weekend, I cooked some white beans (great northern) and blackeyed peas in my crock pot (after soaking and rinsing them) with water (and then some potatoes, after the beans has cooked a bit- I didn't want the potatoes overcooked). At work I cooked some couscous and chopped frozen spinach in the microwave and had my beans and potatoes with that.|
|10-02-2018 09:21 AM|
I've been eating a lot of vegetable fried rice lately, homemade version of the Chinese takeaway stuff - but better. Today I'm doing tofu and vegetable fried rice.
* I boil up some short grain brown rice. I cup dry volume. Drain and put to one side.
* Then finely slice (almost) everything in the fridge (today it was: two onions, a bulb of garlic, half a white cabbage, three bell peppers, handful of mushrooms, one big carrot, 1 cup frozen peas).
* Next I crumble up the tofu (I press this for a while first, then pat dry) into a bowl and sprinkle over some nutritional yeast, black salt and vegetable boullion powder to flavour.
* Then fry up the tofu in a nice hot frying pan, so it goes good and rubbery.
* Then fry the veggies in a big pan till just tender.
* Add in the rice and tofu and heat through.
* Season with soya sauce and serve.
|04-12-2018 06:36 AM|
|Vlady||I am not fan of cooking . I put vegan nachos into soyagurt ( my favourite snack ) .|
|04-08-2018 07:51 PM|
I made creamy chipotle lime bean salad using this recipe: https://itdoesnttastelikechicken.com...me-bean-salad/
Then I mixed it with pasta and turned it into pasta salad, amazing! I'm having it for dinner with a green salad and baked potato and it'll be my lunch for the work week. Meal prep!
|12-05-2017 06:53 PM|
Delicious! And just the kind of thing I want in the winter...so comforting and warming, especially over a helping of garlic smashed potatoes.
And it was cheap, too. Total cost including wine and potatoes: $4.92. Made enough for 4 hearty helpings of stew and potatoes.
|12-01-2017 08:15 AM|
I've made something similar to this in the past, and yes, it's scrumptious!
|12-01-2017 08:01 AM|
African Peanut Soup
My Aldi had an amazing sale on sweet potatoes, so I pinned this recipe...but when I got to the store they were all sold out! Not to be deterred, I bought a butternut squash instead to substitute. I didn't have the Ethiopian Berbere spice mix (which is a shame as I'm sure it would be amazing, I love Ethiopian cooking) but I did use the soy sauce for a bit of umami.
When I first tried it, it was okay, but seemed to be lacking a little something. I thought about it and realized that with using squash instead of sweet potato and natural peanut butter (no sugar added) I'd cut a lot of sweetness out of the recipe. So I sprinkled in just the barest touch of agave and all of a sudden it was alive with vibrant flavors.
|11-22-2017 08:04 AM|
How about some chili for a cold day?
A green bell pepper diced, celery diced, 1 cup tomato sauce, 1 can kidney beans, 1/2 cup bulgur and water as needed.
No, I guess I'm not into complicated recipes at that.
|11-20-2017 10:31 AM|
|AspiringBuddha||I made it but I was short a cup of white beans and used chickpeas instead and it didn't blend up as smooth as I wanted. I think that's my fault though! I would definitely go heavier on the roasted garlic then she specifies if you like that flavor. And she's right, roasting the garlic made my house smell completely amazing. As made by me, I give it a 7 out of 10 but I think the recipe is probably at least an 8 and I didn't do it justice.|
|11-18-2017 12:00 AM|
The last one looks fabulous though. Definitely going to try that.
|11-17-2017 08:23 AM|
I got a new job working overnights and it's pretty chilly here so I've been making soup, soup, soup! One serving for me, one for the fridge, two for the freezer to be used as lunches.
I started with this:
Split Pea Soup
The cumin in this is amazing. It gives a smoky flavor that I associate with ham, so it tastes like the split pea soup of my childhood.
Then cooked up a bunch of white beans and made this:
I doubled the beans to two cups, used crushed tomatoes instead of diced, and doubled the macaroni so it turned out looking a lot like the pasta e fagioli from Spudulika.
And with some more of my white beans I'm planning to make this today (or possibly Sunday if I decide to goof around on the internet today instead):
Roasted Garlic Creamy White Bean Soup
I'll just add the spinach to the ones I'm eating now and just dump it into the leftovers when I reheat. I love soup.
|11-17-2017 07:36 AM|
Pasta e Fagioli
I made Pasta e Fagioli again using the below recipe:
Not my pic, but it looked kinda like this (oh, and my pasta was Peppa Pig shaped ):
|11-13-2017 06:45 AM|
Cranberry nut roast. It was yum! We had a Sunday roast dinner. for anyone who doesn't know a 'Sunday Roast' in the UK is a traditional Sunday meal usually consisting of roast meat, roasted potatoes, vegetables and gravy. The vegetarian staple alternative for the meat for decades now, has been nut roast (aka: nut loaf). I've a feeling this hales back to the 60's and places like Cranks which was THE original 'plant based whole foods' foodie place, established back in 1961, but it may go back earlier than that to those health movements of the 40's, or earlier.
This is my recipe. We really like this one:
|11-11-2017 09:08 AM|
This evening for tea I'm doing baked almond-crusted lemon pepper tofu steaks and this is how I made it:
400g firm tofu, pressed for an hour and drained. Sliced into 4 even sized oblong slabs.
Marinated for at least an hour in:
1 tbsp olive oil
4 tbsp lemon juice
1 tsp ground black pepper
Salt (I used 1 tsp)
Then coated in:
1: white flour
2: chickpea egg (1/4 cup chickpea flour whisked with 1/4 cup water)
2: seasoned almond meal (75 g ground almonds, 1 tbsp nutritional yeast, 1 tsp garlic powder, 1 tsp dried oregano, salt to taste)
Then baked in a moderately hot oven for about 25 minutes, or until golden.
Mine looked kind of like this:
I've made this before but haven't got notes on how I did it before. I do remember it being quite a lot better. The result was a bit mixed for this recipe. I think they would have been much tastier pan fried, rather than baked. The coating was a bit dry. I might have used roasted nuts, ground up last time. Too spicy for me, so no chilli powder next time. And maybe a bit too sour with lemon, I might use a mixture of white wine and lemon juice next time. Could be great, just needs some changes.
|11-08-2017 01:06 PM|
I made this yesterday:
Cheese Free Nut Free Vegan Lasagna
I used no-boil lasagna noodles, so I needed to add 1 cup of liquid to the recipe. Which worked out well because my blender couldn't break down the tofu mixture well enough to fully mix it, so I added a cup of water and it blended up beautifully!
I omitted the optional ingredients (I meant to top it with tomatoes before putting it in the oven, but I forgot! oops...) and forgot to buy mushrooms, so to give the sauce a meatier texture I tossed in a cup of Boca crumbles. It ended up absolutely delicious.
The best part was that Cronometer calculated the calories for 1/4 of the recipe (a HUGE wedge of lasagna) at 385. Not bad for an enormous piece of tomato-y pasta-y yumminess.
|11-08-2017 09:27 AM|
Phoar! This is yummy :P
Spanish style rice salad
Spanish style rice salad will be on the menu again.
My jar of peppers were unusually soft so they sort of mushed up and coated the rice, which was unexpectedly good. I also used black olives as that's what I had to hand. And I put turmeric into the rice while it cooked, for that nice golden colour you usually associate with Paella (although this isn't Paella). The only other thing I did that was different was use my usual brown Basmati instead of white long grain rice. Super quick to make, took me under five mins to open the jars and cans! Lol.
|11-07-2017 11:37 PM|
Last cook up was Boston baked beans for Bonfire Night. I did mine in the pan rather than in the oven (as per the recipe below), and it reduced the cooking time substantially (to one hour), though the onions were not fully softened through. As it was bonfire night we had them with baked potatoes (part cooked in the bonfire) and veggie sausages. I also love them with baked potatoes, corn on the cob and a big pile of mustardy coleslaw.
|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.
|09-24-2017 11:08 PM|
|Purp||Uh, Pulled Hearts of palm pork in a crockpot that was delicious.|
|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
|09-19-2017 02:44 PM|
I'm a very lazy vegan so I present to you these not from scratch pumpkin spice pancakes:
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?
|09-18-2017 10:19 AM|
|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
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.
|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.
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.
|09-10-2017 09:04 AM|
|Knowtions In Motion||
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!
|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.
|09-06-2017 11:51 PM|
|09-06-2017 09:02 PM|
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.
|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.
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