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Gonna have left over Aloo Gobi (Indian potatoes and cauliflower) over rice.
Mmm, I love that. We're having chana masala (chickpea and tomato curry) with another vegetable curry later (he'll be making it as I'm working - I may suggest aloo gobi). We'll also be having chappatis (Indian wholewheat flatbread) and Indian pickles.
 

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I'm going to make veggie noodle bowls tonight. I marinade the tofu, bake it and serve it over soba noodles with fresh veggies and throw some of the marinade on for sauce. I have extra sweet potatoes to use up so I am going to slice them thin, bake those with the tofu and see how that is.
 

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Still can't figure out the best way to cook brown rice. It's either under-cooked and hard, or over-cooked and sticky! :(
Easiest to use a rice cooker or electric pressure cooker (which do live up to their hype once you get times right!)
If you don't have either, look up Alton Browns oven baked brown rice. I used to use that method and it is really foolproof, and very good and fluffy

Proportions of brown rice to water do vary, and I recommend going a little over, even if you drain the water out.

My Instant Pot is 1 cup brown rice (rinsed) to 1 1/4 cup water. Set manually for 10 minutes, natural pressure release. I use a pyrex dish on the rack for the rice/water, set over 1-2 cups water in pot itself
 

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Aloo matar in the electric pressure cooker.

A pile of quartered baby red potatoes sauteed for a few minutes in a tablespoon or sesame oil with fresh turmeric, fresh ginger, sliced jalapenos, whole coriander and cumin seeds, garam masala, black pepper and salt. All ingredients organic, except the turmeric.

Then set the pressure cooker for 7 minutes, at which point I'll add a bag of frozen peas for 3 minutes.

Wish me luck, this is an experiment, but so far every experiment with the electric pressure cooker (Fagor Lux) has been a huge success. I love the thing.
 

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Night before last, was wild rice stuffed acorn squash and succotash.

Last night, was carrot/ginger/kale soup and grilled chao brand tomato cayenne cheese on artisan rye bread.

Tonight, will be a big salad made with romaine/kale/sweet red peppers/carrots/red onion/celery/kalamata olives/spinach-artichoke hummus and topped off with maple mustard dressing. Dessert will be home baked g/f vegan pumpkin/non-dairy chocolate chip mini-loaf quick bread, likely topped with some non-dairy nice cream.

Yum....and then some. :)
 

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Familycookbookproject is the website, where you can find a lots of food recipes, which you can use to cook by yourself. To access this website, first you have to register for this website, then you will be able to do a successful Familycookbookproject Login.
 

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Vegan pizza from Panago made with Daiya cheese and spicy Beyond meat crumbles, and Gardein chicken strips on the side with vegan sweet mustard sauce. I'm living in plantbased heaven! :vebo:
 

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Salad with celery and walnut with a mustard, honey and rice wine vinegar dressing

Veggie sausages with braised onions, whole new potatoes and sweetcorn

Figs and blueberries with honey and yoghurt
 

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Vegan with a Vengeance taught me how to deal with tofu, I really suggest everyone look that book up.
Lately my go to food has been a simple Indian-ish style dish.
It's a simple recipe:

  • Red lentils
  • A mix of beans
  • Chopped onion and garlic
  • Minced tomatoes
  • Coconut milk or cream
  • A whole lot of spices, from curry to pepper. Experiment with these
Just put them in a frying pan. If you want to spoil yourself prepare some raita and Naan bread in addition.

For dessert I would like to have creme brulee. Does anyone know of a sous vide vegan creme brulee recipe? I have found vegan creme brulee recipes for cooking in the oven, but since the recipes rely on thickeners (like agar agar, locust bean gum, and tapioca starch) I don't know how I would adapt that for a sous vide Recipe. Any thoughts? I do have torch 9one of these ones https://snugkitchen.com/best-torch-for-creme-brulee/ )
 

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Fajitas :)

I stir fry several sliced red and green peppers, a couple of onions and then chuck in a drained tin of red beans. Then season liberally with a homemade fajita spice mix. That's the main filling, it goes on the table in a large pyrex bowl.

Also on the table are wholewheat wraps (heated in oven), a shredded crisp lettuce salad dressed in lime juice, and a bowl of easy tomato salsa (partially drained tin of chopped tomatoes, squirt of tomato ketchup, finely chopped red onion, garlic powder, chilli powder, salt).
Today I'm going to include a pile of grated vegan cheese to top it all off with - but I don't usually have that stuff in.
Can you PLEASE share your recipe for fajita spice mix??? Thanks!
 
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