Food Porn-Home Cooking

[AeryFairy]

My breakfast of fried kale and mushrooms on home-made wholewheat:

 

[KLS52]

Oh my...that looks wonderfully delicious!

 

[thefadedone]

I love your coasters Aery! Your plates are cute too.

 

[Alice-Bee]

What's in the middle that looks like a poached egg? Not that I'm insinuating that it is, just interested xxx

Egg...

Is that a fried potato cake maybe?

Correct. We have a winner.


And it was flipping delious!

 

[Werewolf Girl]

Oh my, so many amazing pics here! I can't even comment on them all individually but wow! I'm hungry now.

 

[Renee1]

I'm on a cupcake kick.

Mexican hot chocolate.

 

[PTree15]

I really should stay out of this thread when I'm hungry.

Haha, was just thinking the same thing! Good thing I just had lunch.

 

[hungryraccoon]

Pumpkin soup! In my favourite bowl..It tastes amazing.

 

[Alice-Bee]

Oh my. That soup looks amazing!
A big crusty bun would go perfect with it!

 

[PTree15]

I love that bowl! And pumpkin soup

 

[PTree15]

My dinner tonight: chickpea cutlets with spicy mustard, garlic mashed potatoes, steamed green beans.

 

[KLS52]

Looks very good!

 

[PTree15]

It was! My kitchen smells so good after cooking the cutlets.

 

[Alice-Bee]

Im really craving greenbeans right now.

 

[KLS52]

I had green beans with slivered almonds last night.

 

[Alice-Bee]

Not sure about the almonds but Im definately having greenbeans tonight!

 

[TreeHugger]

My dinner tonight: chickpea cutlets with spicy mustard, garlic mashed potatoes, steamed green beans.
View attachment 972

This looks yummo! Plus I already have some green beans in the fridge

Would you care to share your chickpea cutlet recipe?

 

[PTree15]

This looks yummo! Plus I already have some green beans in the fridge

Would you care to share your chickpea cutlet recipe?

I'm having it again tonight . The recipe is from Veganomicon:

1 cup cooked chickpeas
2 tablespoons olive oil
1/2 cup vital wheat gluten
1/2 cup plain breadcrumbs
1/4 cup vegetable broth or water
2 tablespoons soy sauce
2 cloves garlic, pressed or grated with a Microplane grater
1/2 teaspoon lemon zest
1/2 teaspoon dried thyme
1/2 teaspoon Hungarian paprika
1/4 teaspoon dried rubbed sage
Olive oil for pan frying

1- In a mixing bowl mash the chickpeas together with the oil until no chickpeas are left. Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed.
2- Preheat a large heavy-bottomed nonstick or cast iron skillet over medium heat. Meanwhile, divide the cutlet dough into 4 equal pieces. To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 by 4 inch rectangular cutlet shape. The easiest way to do this is to form a rectangle shape in your hands and then place the cutlets on a clean surface to flatten and stretch them.
3- Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They're ready when lightly browned and firm to the touch.

Note: I usually divide the cutlets into 5 or 6 pieces instead of 4. I also reduce the cooking time to 3 or 4 minutes on each side, depending on how crispy I want them.

 

[Mr Crunchy]

Leftovers from the vegetable drawer. Baked the carrots, acorn squash and celery and added some fried onions and pumpkin puree, put it in the blender with some veggie broth, then added some ginger and spice for an autumn soup. I shoulda taken a picture of the final result. Next time.

 

[PTree15]

I just made these...ginger scones. The recipe is from The Joy of Vegan Baking.