Can Anyone Help? 2018

[shyvas]

Miyoko's cheeses are often brownish in color, not soft but not hard - you'd use a knife not a slicer - and they taste terrific - especially the sharp cheddar. Don't know if they're available in Europe as they're fairly new here.

The Norwegian variety is sweet as the lactose is caramelised.

 

[Second Summer]

Miyoko's cheeses are often brownish in color, not soft but not hard - you'd use a knife not a slicer - and they taste terrific - especially the sharp cheddar. Don't know if they're available in Europe as they're fairly new here.

Looks interesting! I don't think we have it over here anywhere yet.

Anyway, what got me thinking about brown cheese was my recent interest in vegan waffles. Waffles served with brown cheese is something I used to eat a long time ago, it's a local / regional thing in the area I grew up. I'm not sure what else to put on waffles that I might like, besides jam. I don't want sugar, as is apparently done in Denmark, or syrup. That would be too sweet. The other night I put a mix of yoghurt and strawberry jam on them, and that worked out well. F liked it too.

 

[Calliegirl]

Could I replace the almond milk with water in this recipe? Vegan Creamy Cheesy Broccoli Soup

All I have is vanilla almond milk which would taste disgusting with broccoli.

 

[shyvas]

Could I replace the almond milk with water in this recipe? Vegan Creamy Cheesy Broccoli Soup

All I have is vanilla almond milk which would taste disgusting with broccoli.

Yes. You could also add some extra fat by adding either non dairy butter/cream or evo.

 

[PTree15]

I often use a little (full fat) coconut milk for added fat/thickness.

 

[SuicideBlonde]

I make a roux for a thickener for creamy soups and yes a plant milk. It is equal parts nondairy bitter and flower. Cook it till it is combined and tan, add the milk and whisk till it is not clumpy.

 

[KLS52]

I love roux!

 

[shyvas]

I often use a little (full fat) coconut milk for added fat/thickness.

I like to whizz up the vegetables and add extra evo, tofu and or soya cream for a thick, creamy soup.

 

[Calliegirl]

I'm making this (Meatless Stuffed Pepper Soup ~ Veggie Inspired), but don't have any veggie stock. I don't have the energy to make any stock first and then make this as well. Can I just add extra spices?

 

[KLS52]

I would add some water as well as extra spices otherwise the tomato might be too thick. Seven cups of broth is a lot of liquid to leave out but I wouldn't add seven cups of water. Maybe start out with 1-2 cups and see how the consistency is? Not sure though...this is s tough call. I don't like a super tomato-y base. I would miss the veggie broth.

 

[Calliegirl]

I found some bouillon cubes at the last minute when I was looking for the spices. It turned out really good. This one goes in the recipe box.

 

[KLS52]

There you go...nice!

 

[PTree15]

I like to whizz up the vegetables and add extra evo, tofu and or soya cream for a thick, creamy soup.

I like the tofu idea.

 

[shyvas]

I like the tofu idea.

It's the only way that I actually enjoy eating it as I'm not a tofu fan.

 

[PTree15]

It's the only way that I actually enjoy eating it as I'm not a tofu fan.

Lol, good way to use it then. I love tofu, but sometimes I don't want to use a whole block for a recipe, so putting it in soup is a good way to use it.

 

[Andy_T]

Shyvas, that deserves to go in the "unpopular opinions" thread

I understand you ... untreated tofu is not one of the most delicious substances known to man, and unfortunately, many Western restaurants, while well-meaning, are actually not very knowledgeable about how to prepare tofu properly.

Properly prepared tofu, on the other hand - as done especially by good Chinese restaurants - is one of the most delicious things I personally can think of.

 

[shyvas]

Shyvas, that deserves to go in the "unpopular opinions" thread

I understand you ... untreated tofu is not one of the most delicious substances known to man, and unfortunately, many Western restaurants, while well-meaning, are actually not very knowledgeable about how to prepare tofu properly.

Properly prepared tofu, on the other hand - as done especially by good Chinese restaurants - is one of the most delicious things I personally can think of.

I'm not a big fan of Chinese restaurants neither.

 

[Andy_T]

The emphasis was on good Chinese restaurants

 

[shyvas]

The emphasis was on good Chinese restaurants

There are none in my area. However, I do make some Chinese style dishes which I quite like.

 

[shyvas]

View attachment 7318
View attachment 7319

This is the batch of chik'n seitan that I have just made. I'm quite pleased with the end result as the texture and taste is perfect. It certainly does taste more like chicken compared to the classic seitan recipe. The texture is firm but not too chewy so it should be perfect for stir fries and frying.

I've now a whole 500 g of chik'n flavoured seitan in the fridge. I'm planning on making quite a few different dishes during the course of the week.

I now make this on a weekly basis and use to to make stir fries, stews and for mince.