People thought I was crazy when I said I was retiring to Connecticut. But when you're coming from New York it's not so bad lol. We did consider going south but I wasn't about to go to far from my kids/grandkids.I hear you on the price points, but that's actually not bad for the area. CT is a very expensive state to live in.
that looks amazing!
I rarely use recipes, but most of my experiments come from Skye Michael Conroy (aka the Gentle Chef) and the youtuber SauceStache.That sounds delicious. Do you have a recipe yourself or a link to the recipe you use, which you (hopefully) wouldn't mind sharing? I know there are tons out there, but I tend to take strong recommendations over random recipes first
This is something I need to make (my potato will be on the side
)
Thank you so much! Obviously I chose the right person to ask :high_five. Going to try it out in a few weeks when I host dinner for the (small) familyI rarely use recipes, but most of my experiments come from Skye Michael Conroy (aka the Gentle Chef) and the youtuber SauceStache.
I've been experimenting with autolyzing the dough--just letting the vital wheat gluten dough rest a number of hours to let the gluten develop, to develop the strands. This time I listened to:
...and realized I haven't added nutritional yeast to my seitan in a very long time. I was often using about 25% starch, mostly cornstarch.
I honestly think I like the starch texture better.
Anyway, I mixed one cup vwg with 1/4 cup nooch, about a teasp each sage thyme and rosemary, maybe a teasp garlic powder, a little over a cup water till just mixed. I covered the bowl and let it rest for several hours. Overnight would be optimal. Then I stretched it. spun it like a rope, or noodles, and made as many knots as possible, tucking ends under. I seared it on all sides in a cast iron and enough oil to coat pan. I started no chik'n broth simmering in an Instant Pot on slow cook (or slow cooker, or just a pot on the stove, but then you have to watch it doesn't boil) and let cook in broth for about two hours. I let it cool in broth till next day, then pulled it apart and seared the pieces like before, this time with sliced onions. Doing this "fry simmer fry" gives it a great fatty feel and taste. I omit oil from the dough when I do it this way
If you want real shreds it's better to shred it while it's just cool enough to handle.
Seitans been a hobby of mine
I will use either one, depending upon the situation. If you're pressed for time, a can of chickpeas works just great. However, if you're in the habit of making "homemade" hummus, I will usually have some prepared chickpeas on hand to use and those are usually preferable to canned (freshness factor, but hardly a dealbreaker). I say "homemade" in quotes because even though I put the ingredients together in a food processor, it's not like I make the tahini from a big bag of sesame seeds or crush the garlic lol.... I do, however, prepare the chickpeas from dry and I juice the lemons. I mean, that's hard workThis is something I need to make (my potato will be on the side
Do you cook chickpeas from dry, or use canned?
Thank you, @KLS52 ! I find it to be a really hearty, tasty, and filling meal, and doesn't require a lot of prep. If you try it, let me know what you think.
. It was gross!
susancooksvegan.com
) but I'm quite sure I did not. It acts like something you'd cook with that kind of thickening, stretchy starch
.
Wowie, made my first batch of homemade soy tempe yesterday. It is a learning process but had one successful batch.
Ohhhhhh.....yeaaaaahhhh!I'm making a vegan Tom Yum soup today from scratch. I even found some fresh kaffir lime leaves and galangal root. Those ingredients along with some fresh lemongrass will set the tone, and create a fine aroma throughout the house. I can't wait!
Yum! Pun intended.
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I made it once and it was very good, but is something I need to think about ahead of time, which I rarely do!
Oh that does sound good! It also reminds me of why I got the tub of concentrate-I can get those ingredients but very expensive!
