What did you Cook or Bake Today?

[Emma JC]

I made the soy curls stew from Sweet Simple Vegan. It's delicious!! It was a little bit of work, but very worth it. I made a couple of hunks of bannock bread, too.

I read the recipe and am not sure that I understand why the soy curls are sauted/fried up separately and then added to the stew? wouldn't it just be simpler to add them directly? or soak/drain and then add? do you feel that the work to saute/dredge etc was worth it?

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

 

[silva]

I read the recipe and am not sure that I understand why the soy curls are sauted/fried up separately and then added to the stew? wouldn't it just be simpler to add them directly? or soak/drain and then add? do you feel that the work to saute/dredge etc was worth it?

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

It gives them a far better texture. When I've added them just rehydrated to soup or stew they're bland, and, not mushy, but ..... I kinda forget, just meh. Didn't like them
I'm one who needs to rehydrate in hot water, rinse, then press out as much as possible, then coat with seasoning. That's why I haven't bought in so long.
I love them as jerky so much though

 

[silva]

I'm making pumpkin bread with leftover pumpkin. Fingers crossed

 

[PTree15]

I read the recipe and am not sure that I understand why the soy curls are sauted/fried up separately and then added to the stew? wouldn't it just be simpler to add them directly? or soak/drain and then add? do you feel that the work to saute/dredge etc was worth it?

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

I do. I agree pretty much with what Silva said. They are bland otherwise if you just add them in. I soaked them in the beefless broth first, which also helps with the flavor. The dredging also helps with thickening the broth a bit.

 

[KLS52]

More sourdough bread. Still not getting it right but it's still oh so good.
I'm trying a different recipe today. I did all of the Oreo/work today. Took a total of 6.5 hours. But now it sits in the fridge overnight. I'm a little nervous but so far it has done everything it was supposed to!

I should be able to bake it somewhere between 4-7 am. This is my first time refrigerating other dough. It's supposed to make it more sour, which I actually don't like. But I really wanted to try this method.

This is yesterday's bread:

 

[Tom L.]

WOW! That photo could be on the cover of a gourmet cooking magazine. I cooked some potatoes in my slow-cooker.

 

[KLS52]

This is the latest. Definitely the best texture with great spring, but I'm going to do it again and reduce the water just a tad as this dough was very sticky/hard to work with. I'm hoping to bring a loaf to thanksgiving dinner. I need to find a middle ground between this loaf and the previous one. So close!!

 

[PTree15]

@KLS52 I am so impressed with the bread making! Well done!

Here is my list for today (which I haven't started yet, haha):
Apple pie
Cranberry-nut muffins
Butternut squash-apple bake
Mashed potatoes
Stuffing

Possible additions:
Broccoli vegan cheese casserole
Vegan cheese ball

 

[silva]

This is the latest. Definitely the best texture with great spring, but I'm going to do it again and reduce the water just a tad as this dough was very sticky/hard to work with. I'm hoping to bring a loaf to thanksgiving dinner. I need to find a middle ground between this loaf and the previous one. So close!!
View attachment 31416

Beauty! I swear that's how my grandmothers looked, but I don't think she ever did sourdough
One thing that gets me with all the fuss about weighing flour, is every recipe calls for adding more flour as needed. Like as long as you don't add too much, isn't is just as well to under estimate, and add more? I've weighed as called for and end up adding more every time, so no longer bother. Same with making seitan with vwg

Do you use bread flour, or add vwg? I've been adding a Tbls vwg to cup of all purpose

 

[silva]

Got 4 bags of cranberries from Aldi! Making my favorite cran walnut bread today

 

[PTree15]

Got 4 bags of cranberries from Aldi! Making my favorite cran walnut bread today

I just had one of the cranberry walnut muffins I just made. Delicious!! Can't wait to have another one tomorrow, hehe.

 

[KLS52]

Beauty! I swear that's how my grandmothers looked, but I don't think she ever did sourdough
One thing that gets me with all the fuss about weighing flour, is every recipe calls for adding more flour as needed. Like as long as you don't add too much, isn't is just as well to under estimate, and add more? I've weighed as called for and end up adding more every time, so no longer bother. Same with making seitan with vwg

Do you use bread flour, or add vwg? I've been adding a Tbls vwg to cup of all purpose

Thanks! I find there is very little leeway with sourdough. I do use a scale and weigh in grams. The only time I add extra flour is when I'm feeding my starter.

I am using bread flour for the bread. I have added vwg to ap flour when I don't have bread flour.

I thought this last loaf was a little wet, but it ended up not being the case. Definitely my favorite so far. I'm making another loaf for tomorrow. I hope it comes out the same!

 

[KLS52]

I made my vegetable lasagna with bechamel sauce. It's so good!
I baked my sweet potatoes and I will candy them tomorrow.
Baked corn muffins for cornbread stuffing.
Mixed the dough for another sourdough loaf.

I feel like there's something else and I just can't remember lol. I'm soooo tired. Going to bed now.

 

[PTree15]

@KLS52 I am so impressed with the bread making! Well done!

Here is my list for today (which I haven't started yet, haha):
Apple pie
Cranberry-nut muffins
Butternut squash-apple bake
Mashed potatoes
Stuffing

Possible additions:
Broccoli vegan cheese casserole
Vegan cheese ball

I did everything but the cheese ball. Everything came out really tasty. So looking forward to tomorrow.

 

[KLS52]

So pleased since it's for Thanksgiving dinner. I did decrease the water by 10grams as suggested by a member in the sourdough group. Definitely helped.
It did get a little too brown but I check the internal temp and they always say it should be between 208-212 degrees. This was at 211.

 

[silva]

I have an allspice & nutmeg cranberry walnut cake/bread in the oven along with a Herby seitan roasting. the smells combined are wonderful

 

[shyvas]

Turtle beans in the IP as we don't get tinned ones over here.

 

[Emma JC]

I am also cooking beans in my crockpot - a combo of pinto and great northern white beans - I put them on overnight 10 hours on low and they are still a bit chalky so I have put them for another 4 hours on high and will keep checking - I put in onions and jalapeno and some a bit of molasses, sugar, mustard, ketchup and garlic powder.

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

 

[Tom L.]

@Emma JC I find dry beans to be unpredictable as regards cooking times in my crockpot, too.

 

[silva]

I do not understand the opposition to Instant Pots/electric pressure cookers. If I only used it for beans it would be worth it--but I use it for everything!
I have a wild rice blend in it right now