GingerFoxx
No effin' whey!
Might give this a try, finally: http://www.veganricha.com/2013/04/caras-crispy-orange-cauliflower-vegan.html
Supper/Dinner Time ! What's on the menu?
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hungryraccoon
Forum Legend
That sounds so delicious. If you do try it, please let us know how it came out!
I made a meal using leftovers.
I made a risotto with some buckwheat, braised cabbage. I cooked it in some broccoli stock with added shallot flakes and a drizzle of evo. I also made sauteed tofu steaks with lemon pepper and garlic flake seasoning dipped in chickpea flour.
Vanilla soya yogurt with chopped dates and almonds, stevia for dessert.
I made a risotto with some buckwheat, braised cabbage. I cooked it in some broccoli stock with added shallot flakes and a drizzle of evo. I also made sauteed tofu steaks with lemon pepper and garlic flake seasoning dipped in chickpea flour.
Vanilla soya yogurt with chopped dates and almonds, stevia for dessert.
Not what I particulary wanted for dinner on a Friday night ; guacamole with carrot and celery sticks. Boiled potatoes with vegan organic butter and Cornish sea salt.
A soya yogurt with vanilla extract and chopped almonds.
A soya yogurt with vanilla extract and chopped almonds.
Blobbenstein
.......
I just had some pizza(again) with some Vegusto on top.....the garlic I should have fried a bit before putting on pizza...must try harder next time.
Why don't you just chop it finely and add it to your tomato sauce ? Frying garlic makes it bitter and it will overcook in the oven.
Garlic flakes are handy when you need to add a bit a flavour without the chopping, frying and hassle.
Blobbenstein
.......
I thought I could add the garlic to the onions at the end of the onion fry, so they just get cooked a bit.....maybe I should purée them...maybe I should buy garlic purée.
hungryraccoon
Forum Legend
ledboots
Peace
I take the green thing out of middle of the garlic clove, discard it, and then dice the rest and sautee for just a little bit after the onions are soft.
I always have a tube of garlic purée, tomato paste, chilli paste and dried tomato paste in the fridge; from Sainsbug's.
I had the excellent soup again! It's from the Norwegian blog "Veganmisjonen" with some small changes, as I prefer it's more spicier, red onion and doesn't fancy celery.
1 red onion
1 Chinese garlic
2-3 cm of fresh ginger
(fry in pan)
1 can chopped tomatoes
1 can coconut milk
1 can chick peas
(put in pan)
A lot of chopped spinnach (I use frozen one for this soup)
Different spices what ever you want
(I use cayenne pepper, chilli pepper, turmic, cumin, salt + vegan broth)
1 red onion
1 Chinese garlic
2-3 cm of fresh ginger
(fry in pan)
1 can chopped tomatoes
1 can coconut milk
1 can chick peas
(put in pan)
A lot of chopped spinnach (I use frozen one for this soup)
Different spices what ever you want
(I use cayenne pepper, chilli pepper, turmic, cumin, salt + vegan broth)
RascalsMom
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RascalsMom
Forum Legend
- Joined
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I have seen an avocado sauce that is uncooked on the forum. I also have a recipe for sauteed avocado slices and it would be intersting to try them.
A bowl of steamed flat green beens with sauteed minced tofu with spices and seasoning served with a huge drizzle of evo and brewer's yeast.
Persimmons/sharron fruit for dessert with a few squares of plain chocolate.
Persimmons/sharron fruit for dessert with a few squares of plain chocolate.
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