OP
OP
What Did You Cook or Bake today?
- Thread starter shyvas
- Start date
OP
OP
- Joined
- Dec 2, 2017
- Reaction score
- 1,209
- Age
- 51
- Lifestyle
- Vegan
My car got a flat. The spare is worthless. It's a long weekend in Aus due to public holiday. So I'm home bound for a few days, until I can get tires delivered.
I'm out of whole wheat flour, and oil. The local shop within walking distance doesn't have whole grain flour and I neglected to pick up oil when I took a walk there last. But I have some white flour, and I have some soaked then frozen corn that's been sitting in the freezer and needs to be used.
So today I experimented with making dough for my spring rolls with a combination of pulverized corn, white flour, water and salt. I also experimented with cooking them without oil. Pan fried was difficult, even in a wok, without sticking and using water. I baked the others. They didn't brown as I was told they would, were a bit dry, but otherwise they were o k.
I'm out of whole wheat flour, and oil. The local shop within walking distance doesn't have whole grain flour and I neglected to pick up oil when I took a walk there last. But I have some white flour, and I have some soaked then frozen corn that's been sitting in the freezer and needs to be used.
So today I experimented with making dough for my spring rolls with a combination of pulverized corn, white flour, water and salt. I also experimented with cooking them without oil. Pan fried was difficult, even in a wok, without sticking and using water. I baked the others. They didn't brown as I was told they would, were a bit dry, but otherwise they were o k.
I made Robin Robertsons recipe for coffee cake. The ingredients have 2 cups sugar, but instructions have 3/4 cup in the streusal mix, and the rest in the batter. I often make the streusal first, then add 2 cups in the batter--and everyone loves it so much 
.
I made it right today---and now it tastes like coffee cake
I did sub even more applesauce for oil though, seemed to take too long to bake
.I made it right today---and now it tastes like coffee cake
I did sub even more applesauce for oil though, seemed to take too long to bake
Do we have a recipe for this? I’m looking for something tried and true.
Pie! I made another pie! Apple/cherry again. And may I say, pie before bed will help you sleep better. 
This is the one I make. It can be dry, so don't over bake.
I just made some hummus, and I'm going to make a veggie pot pie for my dad, who's recuperating from hand surgery.
OP
OP
OP
OP
It's three posts above PT's photo.
ah, thank you - I thought I had seen it and then was so busy typing and drooling that I didn't look back
Emma JC
OP
OP
Since I am apparently coming down with something, I made a big batch of soup...technically just broth with diced carrots celery and onion. Then I can add rice or pastina depending on what I’m in the mood for.
TofuRobot
Forum Legend
I stocked up on bulk bean soup mix and barley and just tossed a bunch of stuff into the IP to make soup. I've haven't made any in a long time out of laziness so I'm really looking forward to having it for dinner.
Thank you!
My recipe is slightly different from the one posted above. I don't know where it's from. My mother gave it to me ages ago, so it could be from her old Better Homes and Garden cookbook or from a relative. I subbed out the non-vegan items (buttermilk, butter and an egg).
Ingredients:
4 cups sifted flour
1 TBSP baking powder
2 tsp salt
1 tsp baking soda
1/4 cup vegan butter
1/4 cup sugar
1 1/2 cups raisins
EnergG egg replacer (equivalent of 1 egg)
1 3/4 cups nondairy milk (I use almond milk)
1 1/2 tsp. cider vinegar
Instructions: Preheat over to 375 F
Add vinegar to nondairy milk and let sit for about 10 minutes.
Sift flour, baking powder, salt and baking soda.
Cut in butter until it's the consistency of a fine, crumbly mixture.
Add sugar and raisins; mix well.
Combine egg replacer and milk mixture and add to dry ingredients; stir with a spoon and add more flour if needed to make a soft dough.
Turn on floured surface and knead for 2 to 3 minutes or until smooth.
Divide the dough in half and shape into round loaves.
Place on large ungreased baking sheet and cut a deep cross in each loaf.
Bake at 375 F for 40 to 45 minutes (I usually go 45 minutes)
Note: It keeps for about two days, longer if you refrigerate it. I usually freeze one loaf and devour the other in about three days.
OP
OP
This is the recipe that I make. I substitute the buttermilk with soya milk plus 1 tsp of cider vinegar.
Soda bread doesn't keep well so I usually just freeze any leftover slices.
Soda bread doesn't keep well so I usually just freeze any leftover slices.
Soda bread recipe
With no kneading and no waiting you can enjoy warm fresh soda bread in well under an hour. Perfect for lunches or emergencies.
www.bbc.co.uk
Thank you!
My recipe is slightly different from the one posted above. I don't know where it's from. My mother gave it to me ages ago, so it could be from her old Better Homes and Garden cookbook or from a relative. I subbed out the non-vegan items (buttermilk, butter and an egg).
Ingredients:
4 cups sifted flour
1 TBSP baking powder
2 tsp salt
1 tsp baking soda
1/4 cup vegan butter
1/4 cup sugar
1 1/2 cups raisins
EnergG egg replacer (equivalent of 1 egg)
1 3/4 cups nondairy milk (I use almond milk)
1 1/2 tsp. cider vinegar
Instructions: Preheat over to 375 F
Add vinegar to nondairy milk and let sit for about 10 minutes.
Sift flour, baking powder, salt and baking soda.
Cut in butter until it's the consistency of a fine, crumbly mixture.
Add sugar and raisins; mix well.
Combine egg replacer and milk mixture and add to dry ingredients; stir with a spoon and add more flour if needed to make a soft dough.
Turn on floured surface and knead for 2 to 3 minutes or until smooth.
Divide the dough in half and shape into round loaves.
Place on large ungreased baking sheet and cut a deep cross in each loaf.
Bake at 375 F for 40 to 45 minutes (I usually go 45 minutes)
Note: It keeps for about two days, longer if you refrigerate it. I usually freeze one loaf and devour the other in about three days.
thank you so much, I will definitely try it
Emma JC
Brian W
Conscientious Christian
It's not cooking or baking but I made a batch of Swedish Chocolate Balls and they are now in the fridge. I couldn't resist eating some of the mixture along the way though.
