What Did You Cook or Bake today?
- Thread starter shyvas
- Start date
SuicideBlonde
Adorkable rockstar!
Fresh peach crisp with passion fruit vodka, cinnamon and cardamom.
OP
OP
I must have read your mind because I've thinking about that, and now it's in the over
.I used Robin Robertson recipe for pound cake and added these True Lemon packets, as well as some lemon juice. Probably not as lemony as I'd like. It called for one cup of silken tofu
.Didn't notice that till I dumped the 12 oz box in the bowl. I played with the oatmilk to compensate 
Hope it turns out ok!I must have read your mind because I've thinking about that, and now it's in the over
I used Robin Robertson recipe for pound cake and added these True Lemon packets, as well as some lemon juice. Probably not as lemony as I'd like. It called for one cup of silken tofu
Thanks. How much and what kind of lemon did you use?Hope it turns out ok!
I didn't think to just use lemon juice instead of the non dairy milk
. I got thrown by the stupid tofu 
I used this recipe. I don’t have yogurt so I sub Tofutti sour cream. And I don’t use lemon extract. Just lemon juice, generic brand. I had one wrinkled lemon and used that for the glaze. And no zest because I don’t like bits of tiny things in my cake lol.
www.theconsciousplantkitchen.com
Vegan Lemon Pound Cake - The Conscious Plant Kitchen - TCPK
www.theconsciousplantkitchen.com
OP
OP
I've made a chickpea & sweet potato Madras style curry with added mushrooms, red peppers and also kaffir leaves
which I bought in the UK. I'll serve it with some organic wholegrain rice and Alpro Skyr style yogurt as it's very fiery.
However, I don't have any bananas as I'm not at home and couldn't bring to many groceries with me to the place
that I'm staying at.
which I bought in the UK. I'll serve it with some organic wholegrain rice and Alpro Skyr style yogurt as it's very fiery.
However, I don't have any bananas as I'm not at home and couldn't bring to many groceries with me to the place
that I'm staying at.
Refrigerator pickles! I get so excited when I do even simple things like this, lol.
I used two different kinds of cucumbers…the really small petite ones (I forget their official name, if they even have one) and a seedless organic one. I couldn’t find any good looking Kirby pickles that are usually used for pickling. They were wilted looking and I haven’t gotten to the farm stands yet…I’ve seen a few posts on FB from local places that have a few early harvests…one has beets and I really need to get there before they are gone! I tend to procrastinate and then lose out…Summer is going by too fast!
I used two different kinds of cucumbers…the really small petite ones (I forget their official name, if they even have one) and a seedless organic one. I couldn’t find any good looking Kirby pickles that are usually used for pickling. They were wilted looking and I haven’t gotten to the farm stands yet…I’ve seen a few posts on FB from local places that have a few early harvests…one has beets and I really need to get there before they are gone! I tend to procrastinate and then lose out…Summer is going by too fast!
OP
OP
This is a cucumber emoticon. Not sure how it shows up for everyone else. It’s so cute! 
I made a batch of pesto using basil from my plant. I'm behind on the pesto this year because I was behind on getting my plants. I'm hoping to get 8 or 10 batches for freezing. I have 2 so far. My mom will probably give me some of her basil, though, so that might make up the difference in my eventual total. 
What nuts/seeds did you use? I've always used walnuts, but I saw a suggestion to use pumpkin seeds. Those sound really goodI made a batch of pesto using basil from my plant. I'm behind on the pesto this year because I was behind on getting my plants. I'm hoping to get 8 or 10 batches for freezing. I have 2 so far. My mom will probably give me some of her basil, though, so that might make up the difference in my eventual total.
I had a pizza with pesto last wee and now want to make it again. I need more olive oil I guess
Oooooh, nice on the pizza with pesto. I love that, too. I use walnuts. Pumpkin seeds sound intriguing. I might have to try that.
I'm so glad you liked it! I might make that recipe again this weekend. I just finished up with the buffalo soy curls, so it's time for another recipe with them. Though I'm tempted to make the buffalo ones again, as they were just delicious, and I still have plenty of buffalo sauce in the fridge.
Today I made four batches of pesto with basil from my plants. Happy, happy! I have six batches in the freezer so far, so maybe I will exceed my goal this summer despite my being late with getting the plants.
