What Did You Cook or Bake today?

[KLS52]

Tried to make lemon cake from a mix using aquafaba as egg replacement. Fail.
The flavor is good but it barely rose so it tastes raw-ish. Won’t be doing that again. I’ll stick with a scratch vegan lemon cake recipe.

 

[Emma JC]

Tried to make lemon cake from a mix using aquafaba as egg replacement. Fail.
The flavor is good but it barely rose so it tastes raw-ish. Won’t be doing that again. I’ll stick with a scratch vegan lemon cake recipe.

I really like using ground chia seeds or ground flax as egg replacement - chia especially as it looks a bit like poppy seeds...

I just use my small mortar and pestal, to grind the chia seeds, as they don't have to be ground to a powder.

Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com

 

[silva]

I've yet to veganize a boxed cake in a way I like. Other people have, just not me. My son really liked when I used LaCoix lemon sparkling soda thats unsweetened in a lemon cake mix. I thought it both gummy and crumbley
I love baking soda/vinegar cakes though, and silken tofu in 'pound cakes'

I made my tempeh sausage patties which came out great. More heat this time
I also made a tofu quiche with spinach, onions, and Aldi vegan cheedar shreds, with a hash brown crust.

I still want to make something sweet. No ideas though

 

[PTree15]

I have made two batches of chickpea cutlets and some Italian dressing. I am going to make chickpea salad as well.

 

[shyvas]

A kale, leek and tofu bake.
Mole style black bean & sweet potato chilli.
Cornbread.

 

[PTree15]

I am going to make some bread.

 

[Tom L.]

I've yet to veganize a boxed cake in a way I like. Other people have, just not me. My son really liked when I used LaCoix lemon sparkling soda thats unsweetened in a lemon cake mix. I thought it both gummy and crumbley
I love baking soda/vinegar cakes though, and silken tofu in 'pound cakes'

I made my tempeh sausage patties which came out great. More heat this time
I also made a tofu quiche with spinach, onions, and Aldi vegan cheedar shreds, with a hash brown crust.

I still want to make something sweet. No ideas though

I once veganized a recipe for baklava. All I did was replace the melted butter with vegetable oil, and I thought it came out fine- but this was quite some time ago (at a vegan potluck) and I didn't write down how much oil I used. Or maybe I did, and still have the recipe someplace...

I thought it came out well (and I've made it with butter before), but it's never been as thick as I see it in the store. I guess I didn't use enough layers of chopped nuts and phyllo. Baklava is ridiculously rich, however; that's why I haven't made it lately. I'm almost afraid that either eating the whole batch myself would give me diabetes, or that it would spoil before I finished it.

 

[shyvas]

Alsation style sauerkraut made in the pressure cooker.

 

[EllieW]

I made an almost instant refried black beans for a 7 layer dip. I don't like refried beans that come in the can so I drained and rinsed a can of black beans, put them in a large Pyrex measuring cup, added onion powder, garlic powder, chili powder, cumin, oregano, salt, pepper, and a couple of tbsp vegetable broth. Warmed it up in the microwave for 30 seconds. Used the immersion blender right in the cup, adding a bit more veggie broth as I went along to make it creamy. Then made the dip with these layers, the refried beans, a container of guacamole already made, about 1/2 cup of sour cream, 1/2 cup of salsa, 1/2 cup of Mexican Cheez Shreds. Served with tortilla chips and oh so good!

 

[PTree15]

I have a chocolate peanut butter tunnel cake in the oven. It's the one I always make for my birthday, and this year, I'm taking it on the road to my parents' house. My sister-in-law has a February birthday, and my mom invited us for a birthday dinner. She's cooking three entrees, one for me, one for my sister-in-law and one for my stepbrother. She's a saint! I'll be having spaghetti squash stuffed with rice, beans, tomatoes, onions and olives. It's going to be delicious.

 

[shyvas]

Fresh spinach & leek tofu bake.

 

[silva]

Fresh spinach & leek tofu bake.

Do you mean that like a quiche, where the tofu is blended and mixed and baked with the veggies?
I really should buy some leeks, I always sub onion and know leeks are very different

 

[shyvas]

Do you mean that like a quiche, where the tofu is blended and mixed and baked with the veggies?
I really should buy some leeks, I always sub onion and know leeks are very different

That's right except for it tastes nothing like a quiche. However, it's one of very few recipes made with tofu that tastes good. I use leeks
very often and really like the taste.

 

[silva]

That's right except for it tastes nothing like a quiche. However, it's one of very few recipes made with tofu that tastes good. I use leeks
very often and really like the taste.

So what I've been baking over a hash brown crust and calling quiche is nothing like quiche? I thought that was something very similar! . I do add kala namak at serving
I hate calling things I make the names of non vegan foods.
Like I was calling silken tofu with lemon "sour cream", then I tried dairy sour cream and , yuck, it was nothing like it and disgusting!
Now I just say that lemon tofu topping

 

[Emma JC]

we (well actually my honey) made spaghetti sauce last night (we normally use canned as spag sauce is his specialty not mine) - it was so simple and yet so tasty that I actually have no excuses not to make it myself - onion and garlic sauted first in a small amount of olive oil, whole dried chili peppers, then a small can of tomato sauce and a large can of crushed tomatoes - a couple of tablespoons of coconut sugar to cut the acid and a bit of Shiraz - then some capers and kalamata olives added as well - it was amazing, thick and stuck to the pasta and we have lots left over for more meals

Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com

 

[shyvas]

So what I've been baking over a hash brown crust and calling quiche is nothing like quiche? I thought that was something very similar! . I do add kala namak at serving

No.

 

[silva]

I have seitan sausages in the IP now. I feel like I got the seasonings spot on. Used Isas recipe except, switched the beans out for tofu.
I really prefer tofu over beans in seitan

Have you all noticed the increased price in vwg? Anthonys 4 lb is now $18.99 on amazon, and still the cheapest

 

[PTree15]

I have seitan sausages in the IP now. I feel like I got the seasonings spot on. Used Isas recipe except, switched the beans out for tofu.
I really prefer tofu over beans in seitan

Have you all noticed the increased price in vwg? Anthonys 4 lb is now $18.99 on amazon, and still the cheapest

I've not tried tofu in the sausage recipe. That sounds intriguing. I use whatever beans I have available. The last batch was made with black beans, but I've also used kidney, pinto and cannellini beans.

 

[Chryssie]

I found some yeast packets in my fridge the other day and they expire today so I dragged out the bread machine and made a loaf of bread. The bread turned out ok thankfully. I should make bread more often.

 

[silva]

I've not tried tofu in the sausage recipe. That sounds intriguing. I use whatever beans I have available. The last batch was made with black beans, but I've also used kidney, pinto and cannellini beans.

It's definitely my preference! The mashed tofu made it so much less dense, and juicy. Rough chopping garlic also gives a good pop of flavor as well as that 'juicy/fatty' kind of feel. I think I'll do a little less time, I did the 40 min in IP, but didn't open for like a half hour later