I agree! looks like something you could get at a fancy bakery!!That looks beautiful!Well done!
What did you Cook or Bake Today?
- Thread starter betiPT
- Start date
This is my latest cinnamon sugar loaf. It's not as sweet as the last one that was messy, so doesn't taste as good lol. But I'll toast it and add extra cinnamon sugar with the butter. 
I didn't roll this one very well, either. So frustrating how it's always hit or miss. But the texture/crumb is perfection.
I didn't roll this one very well, either. So frustrating how it's always hit or miss. But the texture/crumb is perfection.
This is my latest cinnamon sugar loaf. It's not as sweet as the last one that was messy, so doesn't taste as good lol. But I'll toast it and add extra cinnamon sugar with the butter.
I didn't roll this one very well, either. So frustrating how it's always hit or miss. But the texture/crumb is perfection.
View attachment 32064View attachment 32065You and @silva need to open a bakery together!
I haven't made anything today (it was food shopping day, and I was out all afternoon), but tomorrow I plan to make bread, feta tofu (Cheap Lazy Vegan's recipe), hummus, and dough for sugar cookies. I'm making shamrock-shaped cookies for a St. Patrick's Day party at my niece's on Saturday. 
I had a lot of already cooked potatoes in the fridge that needed to be used so I looked up a recipe for potato bread and found one on Forks over Knives that looked pretty simple - this is the result...
It was a bit dense I as basically just mushed the potatoes by hand and mixed the ingredients together by hand as I was too lazy to use my food processor. I also forgot to put in any salt which you could definitely tell. Had it with a thrown together bean/green lentil veggies/potato (the rest of them) soup and then again for dessert with jam and marmalade on the slices.
Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com
It was a bit dense I as basically just mushed the potatoes by hand and mixed the ingredients together by hand as I was too lazy to use my food processor. I also forgot to put in any salt which you could definitely tell. Had it with a thrown together bean/green lentil veggies/potato (the rest of them) soup and then again for dessert with jam and marmalade on the slices.
Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com
@Emma JC Sesame seeds, soy flour, and mashed potato have been some of my favorite "extra" bread ingredients.
I never made the hummus the other day, so I made it today, and now I have soda bread in the oven. I might try a recipe for a seitan corned "beef," but that might have to wait until tomorrow. 
I might make colcannon tomorrow, too. I know there won't be much for me to eat at the part on Saturday, so as usual I'm making my food ahead of time, lol. I will bring enough to share, of course, for the "brave" souls who might want to give my dishes a try.
I might make colcannon tomorrow, too. I know there won't be much for me to eat at the part on Saturday, so as usual I'm making my food ahead of time, lol. I will bring enough to share, of course, for the "brave" souls who might want to give my dishes a try. those are great suggestions - thank you @Tom L.
Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com
I made the colcannon, and it's delicious. I'll be making this again. Great way to use up greens, too. I can see putting spinach in this if I don't have the kale. The cabbage is delicious in it as well.
I'm also making the seitan corned beef. I have the broth simmering, and next I'll make the loaf and then simmer it for an hour and 15 minutes. I'm trying this recipe, but I'm skipping the food coloring. I need to get some beet powder to make things pink. I'm find with the loaf being brown, as long as it tastes good.
I'm also making the seitan corned beef. I have the broth simmering, and next I'll make the loaf and then simmer it for an hour and 15 minutes. I'm trying this recipe, but I'm skipping the food coloring. I need to get some beet powder to make things pink. I'm find with the loaf being brown, as long as it tastes good.
Hummus. Soda bread. Seitan corned "beef". Colcannon.I never made the hummus the other day, so I made it today, and now I have soda bread in the oven. I might try a recipe for a seitan corned "beef," but that might have to wait until tomorrow.
YUM!!!!There's still a danger you might not have much to eat: what you're planning to bring is DEEEEE-LISH!!!! Don't forget to secure your own portion.
Everything came out great except the vegan corned beef. It's bland AF, lol. At least it doesn't have the gluten taste that some seitan comes out with. The texture is wonderful, but the spice combo leaves a lot to be desired. I used a spice ball for the pickling spices to make the broth, so if I make this again, I'd leave them loose in the broth.Hummus. Soda bread. Seitan corned "beef". Colcannon.
There's still a danger you might not have much to eat: what you're planning to bring is DEEEEE-LISH!!!! Don't forget to secure your own portion.
Also, I think I would add more dry spices to the VWG flour. I thought using the broth as the liquid for the seitan would suffice, but it did not. That said, it'll be great for sandwiches. And on Saturday, I'll just put some spicy mustard on it.
Not a total fail, but I was expecting more flavor.
the obvious thing I've never tried with corned beef seitan is pickling spice! How was the broth? Any remembrance of corned beef taste?Everything came out great except the vegan corned beef. It's bland AF, lol. At least it doesn't have the gluten taste that some seitan comes out with. The texture is wonderful, but the spice combo leaves a lot to be desired. I used a spice ball for the pickling spices to make the broth, so if I make this again, I'd leave them loose in the broth.
Also, I think I would add more dry spices to the VWG flour. I thought using the broth as the liquid for the seitan would suffice, but it did not. That said, it'll be great for sandwiches. And on Saturday, I'll just put some spicy mustard on it.
That is a meat taste I so miss, even though I'd only have it one month a year. I got it how I liked once but never was able to replicate.
Juniper berries, coriander, brown mustard seeds, garlic.....
I didn't really taste the broth, which I guess I should have. It had most of those spices in it, but I'm thinking my coriander might be old, along with the mustard seeds. Also, I think adding the dry spices to the VGW will help the flavor. I'd still make the broth as it smelled wonderful, but I'd add all those spices (maybe mustard powder, rather than the seeds) to the dry mix as well, I think.
The texture was really great. I'm going to get some sauerkraut and make some Reubens with it.
It made a big loaf, too, so I froze half of it.ETA: @Tom L. I already took a hefty portion of colcannon for me.
Cooking cabbage, noodles, onions, and tofu now. So not in the mood 
I've simmered in beer too, but not both. I liked the sauerkraut addition, I don't remember the beer. I think that was from a Gaz video of brisket
I've blended some sauerkraut in seitan before, just like a big TblsI didn't really taste the broth, which I guess I should have. It had most of those spices in it, but I'm thinking my coriander might be old, along with the mustard seeds. Also, I think adding the dry spices to the VGW will help the flavor. I'd still make the broth as it smelled wonderful, but I'd add all those spices (maybe mustard powder, rather than the seeds) to the dry mix as well, I think.
The texture was really great. I'm going to get some sauerkraut and make some Reubens with it.
ETA: @Tom L. I already took a hefty portion of colcannon for me.
I've simmered in beer too, but not both. I liked the sauerkraut addition, I don't remember the beer. I think that was from a Gaz video of brisket
Hmmmm... I do remember liking corned beef, but when Mom cooked it, I think she just boiled it and added carrots, cabbage, and potatoes. I don't remember tasting the spices mentioned in the recipes above; I'm sure Mom didn't add coriander or mustard seeds. I've used both of those since I started cooking Indian dishes for myself, and doubt I'd like either those or pickling spices with anything corned-beefy-tasting. Well... maybe mustard or coriander seeds... I've found their flavor to be unassertive, so even if I didn't particularly them, they probably wouldn't actually make it taste bad.
Corned beef would come with a bag of spices you were to add to the cooking liquid.
I use ground mustard and ground coriander and find both quite assertive! I don't really know how the whole spices would flavor broth. I need to find out.
I have a nice blend of spices I add to pastrami seitan--but, as usual, I had a recipe but changed it, so I have no idea of proportions, or things I added or subtracted
@silva I've heard the term "super-taster": it refers to someone who can distinctly taste very small amounts of herbs or other flavors. I think I'm the opposite.
About changing recipes: I often do that, but make notes of what I did or didn't do, and whether I liked the result.
About changing recipes: I often do that, but make notes of what I did or didn't do, and whether I liked the result.
I think I'm very much that for some foods! I'm also insanely fickle with taste. I've had things once and made a very polarizing opinion that can take a complete 180 the next time I taste them! Most recently was gochujang. I opened a container and used on a rice dish and was blown away by the flavor. I made it again, and wanted to split it out!
Lots of food I really like in certain preparations, but hate in others. I like carrots as carrots, but never like when they're used mixed with other flavor, except cake I guess
The colcannon was a big hit at the party. No leftovers!
I havenāt made anything today and probably wonāt as I will be out and about. I need to make bread, though. Maybe tomorrow.
I havenāt made anything today and probably wonāt as I will be out and about. I need to make bread, though. Maybe tomorrow.
