Yesterday I made a soft seitan--half pureed veggies and half vwg. I made linguini, sauteed chopped seitan with onions, garlic and spinach, made a sauce with mayo, dijon, nooch and pasta water
I've yet to try millet, I got overwhelmed by the variety last time at the Indian grocery.I have been having millet and a lentil stew, with some leafy greens, over the past couple of days. Yesterday I also made a baby potato salad, with greens, parsnips, mustard, balsamic vinegar and pepper. For dessert, I have been having bananas, berries (fresh and/or dried), nuts and tahini. All good.
I have the hardest time with garbanzos, and I use the Instant Pot! Much, much, longer than other beans. They're the only bean I buy canned and then only use in soup.I cooked some Garbanzo beans in my slow cooker today. I had some as soon as they were done, and when they cool I'll probably put half of them in the refrigerator and half in the freezer.
Those little buggers take the longest time to cook- I had them in the slow cooker on High for 4 hours. And they still could have used maybe another half-hour or so. But I'm pretty sure I'll be able to digest them okay... it just seems I never get them quite as soft as canned garbanzos! I know: I plan to have them with brown rice, so I'll put them in with the rice as soon as I start that, instead of adding them to the rice after it's cooked. A bit of extra cooking should do the trick. Some frozen chopped spinach (1/2 pound, thawed first) added at the end, and I'll be in gastronomic heaven!
I love Zatarains, but yeah, the salt...I tried to copy and after adding more salt I finally got it down .Zatarain's jambalaya box I added some sausage, frozen okra, peppers, onion, garlic and green olives. So easy, some of their boxed meals are vegan.
I do not make these much due to the extra high sodium content.