Buffalo soy curls grinder with homemade blue cheese dressing and a handful of tortilla chips.
Supper/Dinner Time! What's on the menu ?
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vesper818
Nearly Pacifist
Ooh, hubby wins honorary plant-based chef again!
He cooked a bag of 16 beans mix, and used a third of it for clean-the-veggie-bin minestrone soup.
Yummy- gnocchi, kale, celery, tomatoes, and a whole package of dried shiitake mushrooms.
I think I'll keep him!
He cooked a bag of 16 beans mix, and used a third of it for clean-the-veggie-bin minestrone soup.
Yummy- gnocchi, kale, celery, tomatoes, and a whole package of dried shiitake mushrooms.
I think I'll keep him!
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Brian W
Conscientious Christian
Fried rice with vegan sausage pieces and veg.
Ok. So I made the soaked pasta. I’m going to try and be mature about this and not get all snarky and dramatic, because I know that is my MO and I tend to think it’s funny when I talk like that, lol.
I will not be making this again. In my defense, I followed the video instructions to a T, with the exception of blending the tomatoes. I made the sauce the way he did and the sauce is delicious. The pasta, not so much. I soaked it two hours, using a timer. I rinsed it a couple of times the way he did. I put it in the pan with the sauce and the pasta is sooooo gummy/chewy. It’s literally like eating raw fresh pasta. It’s inedible and now I have a pot full of pasta that no one can eat. Not to mention the sauce that is being wasted.
I’m not sorry I tried it and I’m glad for those of you who are able to get it to come out satisfactorily. Maybe it’s because I grew up in an Italian household. We had homemade everything…my mom made fresh pasta, fresh sauce using garden tomatoes, fresh breads, etc. I just don’t understand how this soaking method could work. Even with fresh pasta, you boil it, although it takes a shorter time in the water than hard/dried/boxed pasta.
On to the next experiment!
I will not be making this again. In my defense, I followed the video instructions to a T, with the exception of blending the tomatoes. I made the sauce the way he did and the sauce is delicious. The pasta, not so much. I soaked it two hours, using a timer. I rinsed it a couple of times the way he did. I put it in the pan with the sauce and the pasta is sooooo gummy/chewy. It’s literally like eating raw fresh pasta. It’s inedible and now I have a pot full of pasta that no one can eat. Not to mention the sauce that is being wasted.
I’m not sorry I tried it and I’m glad for those of you who are able to get it to come out satisfactorily. Maybe it’s because I grew up in an Italian household. We had homemade everything…my mom made fresh pasta, fresh sauce using garden tomatoes, fresh breads, etc. I just don’t understand how this soaking method could work. Even with fresh pasta, you boil it, although it takes a shorter time in the water than hard/dried/boxed pasta.
On to the next experiment!
OP
OP
Plant Pioneer's vegan steaks (absolutely delicious) with mushrooms, peas, potatoes Anna.
Coconut milk yogurt with a few drops of salted Cornish caramel/sweetener
Coconut milk yogurt with a few drops of salted Cornish caramel/sweetener
Brian W
Conscientious Christian
I used to soak pasta overnight, drain it thoroughly then deep fry it to make crisps. Just add salt and/or spices. It might work for yours if you haven't thrown it away already.
Supper tonight will be “boiled” pasta with the remainder of the sauce I made. Thankfully, I didn’t use all of it for the soaked pasta.
Roasted butternut squash soup with crackers and a side salad topped with Italian dressing. I just roasted the squash, and I want to eat it all, haha. It's sooooo tasty.
Thank you for letting us know how your experiment went. I thought of trying it last night but because we wanted meetballs and I heat them up in the sauce I decided not to soak the pasta and put it in too. I did try his "boil the onions" and decided to "boil the mushrooms" along with them and then added them both to the sauce after it was all done. I really don't find either 'boils' any great shakes and will likely revert to cooking my onions and mushrooms the way I normally do. So we had boiled spaghettini with Gardein and Yves meetballs and added some arugula and fresh basil to the sauce also. I also feel the "boiling" of the onions and/or mushrooms is a terrible waste of energy. If I had a woodstove then maybe, until then, no.
Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com
Oh that's an idea. Sadly it's in the trash. And there won't be a next time lol.
OP
OP
I don't like watched cooking videos so haven't seen it but just read your feedback. Perhaps, I have misunderstood (wouldn't be
surprised) something but why didn't you cook the pasta in the sauce?
Grinning Hippos
Forum Senior
I had vegan enchiladas - replaced the feta with Simply V feta and put some grated Simply V on top.
I did! I followed the video instructions.I don't like watched cooking videos so haven't seen it but just read your feedback. Perhaps, I have misunderstood (wouldn't be
surprised) something but why didn't you cook the pasta in the sauce?
You'll need to rephrase that for me, your review was lacking in snark and drama for me to understand.
How long did you cook it in the sauce?
I have to say I do like using the Instant Pot where it doesn't even get drained of starch, even though the concept bothers me, and probably contributes to my carb coma (in addition to having to many serving at once
)I really love leftover pasta where the sauce is all absorbed. Was never a saucy fan.
I'd try the soaked method baked
Feta in enchiladas? Sounds wrong.
I wish I had the ingredients now, I'd love enchiladas!
Anyway, I have a pastrami seitan ala Vegan Pastrami — 86 Eats
And an apple crisp baking alongside
But for dinner today it's Chinese take out-either garlic eggplant or Kung Pao tofu
hungryraccoon
Forum Legend
Oooh good to know! Picked some up for 74p reduced so looking forward to trying them.
OP
OP
Oooh good to know! Picked some up for 74p reduced so looking forward to trying them.
I had them a couple of times when I was in Brighton and bought a pack back with me. I like both the texture and taste.
OP
OP
Mild feta is a good substitute for queso blanco. We don't get Mexican cheese in Europe. JO is an omni chef so does use dairy cheese in his recipes.
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