GingerFoxx
No effin' whey!
*waves from a few towns over*
We are starting on making pierogies now, using my grandmother's recipe. They will have a potato filling. I am going to make sauerkraut with mushrooms (Kapusta z Grzybami) to go with it.
What Did You Cook or Bake today?
- Thread starter shyvas
- Start date
We are starting on making pierogies now, using my grandmother's recipe. They will have a potato filling. I am going to make sauerkraut with mushrooms (Kapusta z Grzybami) to go with it.
Val
Forum Legend
I'm sorry, i can't remember what you were saying about your grandmother's origins. Is she Polish?
I'm asking because the name of "Sauerkraut&mushrooms" ("Kapusta z grzybami") sounds very similar to Russian. We would say "Kvashenaya kapusta s gribami"...
GingerFoxx
No effin' whey!
Yes, she was born in Poland in 1920 and immigrated to the United States through Ellis Island with her family in 1930I'm sorry, i can't remember what you were saying about your grandmother's origins. Is she Polish?
OP
OP
A batch of seitan. Steamed potatoes and cauliflower to make a salad.
Apple compote.
Apple compote.
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OP
OP
I was in a cooking mood today.
I made pasta with a cashew cream/cheeze sauce. I had it with added steamed peas, green beans and carrots.
I then made a tofu sandwich spread (no recipe, I just made it up) and had it in a granary bread sandwich with cucumber, tomatoes, lettuce, pickles and mustard.
I made pasta with a cashew cream/cheeze sauce. I had it with added steamed peas, green beans and carrots.
I then made a tofu sandwich spread (no recipe, I just made it up) and had it in a granary bread sandwich with cucumber, tomatoes, lettuce, pickles and mustard.
OP
OP
I am in a cooking mode as well. I have made ginger scones with a maple glaze and a dozen vegan sausages. Next up: Black bean burgers. I'm also going to make blueberry lemon muffins. If I have any energy left, I will make some seitan for freezing.
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The scones look delicious.
Are those oats that you can see in the sausages ?
Chryssie
Internet Junkie
I actually cooked today! I made a stir fry with Gardein Chiken strips, a jar of Kikoman sauce, and frozen vegetables (broccoli, cauliflower, stir fry mixes). And brown rice.
black and white bean soup--in the IP of course
Soy yogurt came out so well I think I'll be making it weekly. Finally found the most cost effective probiotics, and Trader Joes soy milk. Two capsules whisked, not shaken, in the 32 oz plain soy milk
Soy yogurt came out so well I think I'll be making it weekly. Finally found the most cost effective probiotics, and Trader Joes soy milk. Two capsules whisked, not shaken, in the 32 oz plain soy milk
OP
OP
black and white bean soup--in the IP of course
Soy yogurt came out so well I think I'll be making it weekly. Finally found the most cost effective probiotics, and Trader Joes soy milk. Two capsules whisked, not shaken, in the 32 oz plain soy milk
That's good to know. Did the yogurts come out thick or runny ?
My nephew is recovering from surgery, so I made him a batch of pasta salad, with zucchini, mushrooms, radishes, sun dried tomatoes, artichoke hearts, olives and capers.
Thank you. I brought them for Mother's Day, and everyone devoured them.The scones look delicious.
The sausages were made with white beans, and those oat-like parts are the skins of the beans. I'm too lazy to take the peels out when I mash them.With two capsules it was like regular Silk yogurt- it would cut like custard. When I used just one it was ok, but much better with 2, and better when I wisked them in rather than just add to the carton and shake.
I tried so many times to get soy yogurt right, I'll be doing this often. I did it in the Instant Pot, but there are many ways to keep yogurt at the right temp, like a heating pad I've heard
OP
OP
That's good to know. I have two yogurt makers and will give it a go.
OP
OP
Thank you. I brought them for Mother's Day, and everyone devoured them.
Lazy you.
OP
OP
