I wing it 90% of the time. The only problem with that is I don't often get consistent results and then I get annoyed with myself lol.
What did you Cook or Bake Today?
- Thread starter betiPT
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another question - when you make it do you freeze it or keep it in the fridge and if the fridge, for how long?
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Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com
Edit: I thought you were talking about the roast, lol. It keeps in the fridge about five days. If I can't finish it before then, I will make patties or scramble and then freeze it. It keeps pretty well in the freezer. I reheat either in the microwave or in a pan after it thaws.
She's a beauty! But it's all about the crumb. I have to wait at least an hour to cut into it.
thank you - it is five days today and I added the spices, nooch and baking powder last night and I decided to make it for dinner instead of brunch today so I will let you know tomorrow how it turned out
Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com
Still a bit on the dense side. I can't seem to master this particular recipe as this is my third try. My son thinks it's the best loaf I've made to date. I still think my last loaf was better. It was a different recipe. But I really want to perfect this one because it is the easiest. Don't get me wrong… It's really good. Super soft and not too sour doughy lol. I just need it to be a little bit lighter. And my biggest issue is not knowing if I under proofed it or over proofed it.
hmmm I put a mixture of frozen celery, onion and fresh mushrooms, bell pepper and spinach to saute and then poured the mung bean mixture on top and cooked it - it was edible but that's about all I can say about it - it was wayyyyyyy too thick, hard to describle, more like very thick steel cut oats - I think part of the issue was the baking powder, I won't put that in again and will put in more water - we may try again and make the patty equivalent some day as it makes more sense that they would be thick
Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com
Please let us know how that comes out with your adjustments (if you can!). I've thought about adding more water, but I was afraid it wouldn't hold together. I do like the thickness from the baking powder, but I guess the mixture should be more like the consistency of Just Egg, but I've yet to get that consistency.
[quote (KLS52)]I wing it 90% of the time. The only problem with that is I don't often get consistent results and then I get annoyed with myself lol.[/quote]
I definitely understand the annoyance, but you make cooking adventurous. Impressive!
I definitely understand the annoyance, but you make cooking adventurous. Impressive!
If I improvise, I write down everything so that I can make a note as to whether the result was a true keeper, or something to never do again.My mom is like that with cooking. She "wings it" as she calls it, and her meals are always fantastic. She does follow most baking recipes, though, as certain combinations are necessary for rising, for example, but she will tweak on occasion.
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I have @PTree15 s chocolate peanut butter tunnel cake in the oven now. I'd talked myself out of making it yesterday--I should have known better than to think we wouldn't want a dessert! Boy is that a fussy recipe! My kitchen is a disaster, but I did it right at least. And I will let it cool at least 2 hours, last time I unmolded it way too soon and it collapsed on itself
I also made a lasagna with Beyond burgers and FYH mozz and tofu ricotta
Boy is that a fussy recipe! My kitchen is a disaster, but I did it right at least. And I will let it cool at least 2 hours, last time I unmolded it way too soon and it collapsed on itselfI also made a lasagna with Beyond burgers and FYH mozz and tofu ricotta
If I improvise, I write down everything so that I can make a note as to whether the result was a true keeper, or something to never do again.
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I try to do this and it definitely helps. I need to be more consistent with making notes.
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I try to do this and it definitely helps. I need to be more consistent with making notes.
I am thinking of being ambitious either for tonight or tomorrow and making the Vegan Wellington that Derek from Simnett Nutrition made on his Christmas video - I bought the phyllo last week so we will see.... I haven't even made Christmas dinner yet so it just depends how lazy I decide to be.
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 so excited...I made two loaves of sourdough bread. I have one in the oven now… I made a cinnamon brown sugar loaf. Can't wait to see how it comes out. The other one is plain. I'm going to let it sit in the refrigerator overnight and bake it in the morning.
Well, another imperfect loaf but I'll take it. It's really good. Can't wait for breakfast. I bet it will make great french toast!
I'm gonna start fermenting cashews with miso and a probiotic to make a cultured cheese
I wish I had some of your sourdough! I'm trying to talk my son into doing the starter-I didn't like messing with it--or--I could just get the one from Aldi, I like theirs!
I wish I had some of your sourdough! I'm trying to talk my son into doing the starter-I didn't like messing with it--or--I could just get the one from Aldi, I like theirs!
@KLS52 That loaf looks fine from the outside. The inside looks like my bread sometimes did: big flat open spaces in the dough- which wasn't a problem until I cut it. The top crust would separate from the rest of the slice, and I usually just ate that first.
