What did you Cook or Bake Today?

[silva]

In my attempt at making a firm, cultured cheese I started with a delicious fermented mixture of blended cashews with soy yogurt, 50-50, with miso and probiotic capsules. I let ferment in Instant Pot LOW yogurt setting on a rack for 20 hours. Tasted so right!
I added nooch, refined coconut oil, carageenen--and thought why not amp it up with lactic acid, which I'm not at ALL adept at using. I added 3/4 tsp, and just ruined it all! So sour! Kept adding nooch hoping to tame it, but to no avail .
I cooked it and poured into mold. Still firming up in fridge, but still so sour

I'll try again leaving out the lactic acid. It was so good with the cultured flavor and slight hint of mso

 

[Brian W]

This carrot and ginger soup. It was heavenly!

Vegan Carrot Ginger Soup

 

[Tom L.]

@silva If your cultured cheese is still too sour to be palatable by itself, you could just use small amounts of it (maybe only VERY small amounts) as a seasoning in/on something else, like pasta, stew, or toast?

 

[silva]

Learned about fermenting/culturing in the IP--it's rally quick! I made another batch of the cashew/yogurt cheese, but this time put it in the IP low yogurt, on rack, and let it go for 20 hours. I added 2 Tbls miso and 2 probiotics. It was quite tangy! I added 1/2 teas salt, 3 T tapioca starch, 3-4 drops liquid smoke, and cooked it with agar simmered in about 3/4 cup water.
I think it tastes like smoked Gouda. Not fully chilled, but I imagine it will be like cream cheese in texture, not quite sliceable
I'd really like to perfect carageenan, but haven't quite mastered it, and not really up to trying again just yet

 

[PTree15]

I plan to make butternut squash soup and possibly some vegan cheese spread. And a dessert of some sort, though I'm not sure what. Maybe gingerbread.

 

[Raven]

I wanted to join some type of a class and thought about a baking bread one. They are very expensive and most are sold out, strangely!

 

[KLS52]

I wanted to join some type of a class and thought about a baking bread one. They are very expensive and most are sold out, strangely!

Maybe keep your eye on it so that you can get into the next session!

You could probably do it on your own for now by watching some YouTube videos. It doesn't have to be sourdough. Yeast bread is really good and less intensive. I love that you mix it before bed and bake the next morning.

You could start out with the no knead artisan loaf. It's super simple. I did it several years ago with really good results.

Crazy Easy 4 Ingredient Artisan Bread - It's Always Autumn

You won't believe how easy it is to make homemade artisan bread! Only 4 ingredients, for this gorgeous loaf, and no kneading. Step by step video included.

www.itsalwaysautumn.com

 

[PTree15]

I did. make the soup yesterday, along with some mung bean eggless mixture. I'm going to make basic white bread today and possibly the gingerbread because I still want that, lol.

 

[Raven]

Maybe keep your eye on it so that you can get into the next session!

I wanted to join a class to be more social as I have only met 2 people in my local area and I moved here almost 3 years ago now. The bakery near me does a class, but they are sold out until June! I might try to book it anyway.

I will bookmark your link, thanks.

 

[KLS52]

I wanted to join a class to be more social as I have only met 2 people in my local area and I moved here almost 3 years ago now. The bakery near me does a class, but they are sold out until June! I might try to book it anyway.

I will bookmark your link, thanks.

Ahh yes...that makes sense. Joining a class is a great way to meet people.

 

[PTree15]

I have the dough rising for the bread, and I made some chickpea salad. Gingerbread making will commence after dinner.

 

[silva]

Maybe keep your eye on it so that you can get into the next session!

You could probably do it on your own for now by watching some YouTube videos. It doesn't have to be sourdough. Yeast bread is really good and less intensive. I love that you mix it before bed and bake the next morning.

You could start out with the no knead artisan loaf. It's super simple. I did it several years ago with really good results.

Crazy Easy 4 Ingredient Artisan Bread - It's Always Autumn

You won't believe how easy it is to make homemade artisan bread! Only 4 ingredients, for this gorgeous loaf, and no kneading. Step by step video included.

www.itsalwaysautumn.com

I used half a tsp of yeast for seitan once and it sat plastic wrapped in a glass bowl for a few months. I used another half for bread like this and it was a total fail. Does yeast go bad that quick if left out? The other packs in fridge were well before the exp date

 

[silva]

I want to make this date ginger bread. It's a super moist cake but I don't use the syrup, and add a lot of ginger powder and chopped crystallized

Community

Your recipes, together forever. Copy any recipe from any website with a click. You'll have your own copy of the full recipe. Then edit, organize, plan, and shop. And eat!

www.copymethat.com

 

[KLS52]

I used half a tsp of yeast for seitan once and it sat plastic wrapped in a glass bowl for a few months. I used another half for bread like this and it was a total fail. Does yeast go bad that quick if left out? The other packs in fridge were well before the exp date

I'm not sure. I always keep mine in the refrigerator and sometimes even in the freezer. I use them past the expiration date too. But I always proof it first just to be sure.

 

[silva]

I want to make this date ginger bread. It's a super moist cake but I don't use the syrup, and add a lot of ginger powder and chopped crystallized

Community

Your recipes, together forever. Copy any recipe from any website with a click. You'll have your own copy of the full recipe. Then edit, organize, plan, and shop. And eat!

www.copymethat.com

OMG. I didn't follow that recipe, just used as inspiration and now I'm unsure what I did.
I know I used black strap molasses instead of brown sugar, and think I used immersion blender for dates, but what did I do to sub self rising flour?
I don't remember if I used milk or water even!

 

[KLS52]

I tried a sourdough sandwich loaf. My husband hated the original sourdough bread because it tends to be more chewy, which I love, and the crust can be very hard/chewy which I also love.

I didn't get a photo of the loaf because it was attacked before I could snap one. So here is a photo of my Tofurky sandwich. It's really good. Nice and soft.