SuicideBlonde
Adorkable rockstar!
I prepped some soy curl jerky and premade potato, bacon, mushroom hash for breakfast.
What Did You Cook or Bake today?
- Thread starter shyvas
- Start date
butter tarts - used Walmart Tart Pastry and then made the contents - raisins, pecans, etc - they were good
Our town had a Butter Tart Festival recently and it reminded me that I liked them and hadn't had them since being vegan. Used vegan butter and will not make them too often as it is way too much butter and sugar. Nice treat, though. This is a very Canadian dessert so many people may not have heard of them.
Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com
Our town had a Butter Tart Festival recently and it reminded me that I liked them and hadn't had them since being vegan. Used vegan butter and will not make them too often as it is way too much butter and sugar. Nice treat, though. This is a very Canadian dessert so many people may not have heard of them.
Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com
Definitely sounds like something I would go for.
OP
OP
A spicy sweet potato soup.
A tofu and courgette bake.
A tofu and courgette bake.
I made 10 batches of pesto today. I cannot believe how prolific our basil plants have been this year. Just awesome! I will have plenty for winter, and I might even be able to give some as gifts. I have a couple of friends who love the pesto I make. 
My bread came out excellent! I don't know how French bread-y it is...I added 1/4 cup of vital wheat gluten to the flour...but the texture is exactly how I wanted it!
Making another loaf.
It's weird how the texture changes in just 24 hours. It loses that sponginess and becomes more dry/crumbly. It makes good toast though.
It's weird how the texture changes in just 24 hours. It loses that sponginess and becomes more dry/crumbly. It makes good toast though.
I made 10 batches of pesto today. I cannot believe how prolific our basil plants have been this year. Just awesome! I will have plenty for winter, and I might even be able to give some as gifts. I have a couple of friends who love the pesto I make.
soooo jealous!
Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com
The last things I cooked were a sort of experiment... which turned out well!
The Romano pole green beans I planted at the beginning of the season are ROCKING!!!! I carefully tagged one of the ripest ones on each vine with those twist-ties that come on commercially-baked bread (I save those things because I always have uses for them). I'll let those ripen completely- to dryness- and save those for future planting.
Anyhow... within the last few days, I heated up some water in my slow-cooker until it was simmering. I put a good number of cut beans in and scooped them out when they were done- I think it was about 5 minutes.
I let the water heat up again and put in some elbow macaroni. When it was done I drained it, mixed it with the cooked beans, and ate some of it with a bit of canola oil and minced fresh garlic. The rest I put in the fridge when it had cooled.
I usually steam or sautee vegetables to keep nutrient loss to a minimum, but I figured a lot of what leached out into the water was absorbed by the pasta.
The Romano pole green beans I planted at the beginning of the season are ROCKING!!!! I carefully tagged one of the ripest ones on each vine with those twist-ties that come on commercially-baked bread (I save those things because I always have uses for them). I'll let those ripen completely- to dryness- and save those for future planting.
Anyhow... within the last few days, I heated up some water in my slow-cooker until it was simmering. I put a good number of cut beans in and scooped them out when they were done- I think it was about 5 minutes.
I let the water heat up again and put in some elbow macaroni. When it was done I drained it, mixed it with the cooked beans, and ate some of it with a bit of canola oil and minced fresh garlic. The rest I put in the fridge when it had cooled.
I usually steam or sautee vegetables to keep nutrient loss to a minimum, but I figured a lot of what leached out into the water was absorbed by the pasta.
Ooo those wide flat green beans? Also called "Italian green beans"? I love those and don't ever see them in stores. I got some at a market stand last time. My grandmother would serve cold with cooked potatoes and pickled red onions
Yep- that's the kind! I think I've only seen them sold in stores canned. The beans inside the pods (for the ones I'm growing) seem to be a lot like a Navy or other white bean. If I have many more than I need to save for future planting, I'll try making pastafazool or Navy Bean soup with them.
I don't think Romano beans would be hard to find in garden supply stores, but it's fun doing this.
made some oatmeal bread today... kind of a fail and ate it anyways - it was just ground oats, yeast, maple syrup, molasses, warm water - I liked it, my honey didn't until I sliced it later and toasted it and put jam on it for our dinner dessert
Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com
Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com
I'm trying to imagine what that was like--by ground oats you mean ground into like flour?
I could see it as a quick bread, but yeast?--did it rise?
I used to make really good oatmeal muffins but can't remember anything about them.
I made a good stew with chickpeas, carrots, onion, a cruciferous veggie mix and half farro half purple barley. Turned out quite good,, I forgot the purple barleys taste, a bit peppery maybe?
Think I'll make a stovetop nooch and mac with broccoli for dinner
I know it tasted AMAZING just by reading the ingredients. But with no wheat flour, it wouldn't have had any gluten, and the texture might have been a bit crumbly. If texture was the problem, maybe some vegan egg replacer would have been an improvement?
Hmm... actually I can't remember if plain oats have no gluten. I know they don't have as much as wheat anyway...
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Oats are gluten free, but often get cross contamination with wheat why celiacs need to see "gluten free" on oats label
Sorry, that was what I ate, not cooked. The cider must have gone to my head.
