I don't know why I love this so much. I'm going to make it again and add veggies like zucchini and maybe shredded carrots...or edamame!
Aaaaaand my photo won't upload.
Aaaaaand my photo won't upload.
Whatcha Makin'??
- Thread starter MadamSarcastra
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I didn't really make anything today, apart from coleslaw and a tomato and red onion salad. I had it with a vegan burger.
I can see it!
I don't know why I love this so much. I'm going to make it again and add veggies like zucchini and maybe shredded carrots...or edamame!
Aaaaaand my photo won't upload.
View attachment 10440
I can see it!
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Thanks! Looks even better chilled. I'm gonna try it on pasta tonight! A melding of Italy & Spain... Rotini Romesco! LOL^ That looks delicious!
What I made certainly qualifies as a Romesco somethingorother. Romesco - Wikipedia
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I see it too, but don't know what it is....I don't know why I love this so much. I'm going to make it again and add veggies like zucchini and maybe shredded carrots...or edamame!
Aaaaaand my photo won't upload.
View attachment 10440
I'm making soy yogurt in my instapot! Well, not all soy, I used some dairy yogurt my son gets as starter. Once I see how it does I'll get vegan starter
It's basically this but I veganize it and use tofu ricotta, and I don't bake it with the sauce...I add it when I'm ready to eat it and sometimes I like it plain. I also sprinkled breadcrumbs on top.
Baked Spaghetti Pie Recipe - Food.com
Baked Spaghetti Pie Recipe - Food.com
I remember making that, with the eggs and the cheese. I bet I'd really like it with tofu ricotta and TJ's mozzerells shreds! I hate making vegan lasagna, but I'd like it with spaghetti!
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Lasagna is a real pain in the *** to make, for sure! Only made it once for spinach/black bean lasagna....
If there is ever a next time, I'm getting the no-boil noodles! LMAO
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I thought about making yet MORE pasta sauce & the idea didn't particularly thrill me. 
Then I saw the large container of my lentil/quinoa/carrot/black bean taco filling in the freezer, took it out to thaw, and decided to make some picante sauce!
I've only got one small onion... plenty of garlic, canned tomatoes & sauce... no hot peppers or fresh cilantro... but I've got lots of dried cilantro, cumin, chipotle powder etc.... plus it's another excuse to use my terrifying new food processor. LOL
And I think I'm going to sacrifice my last jar of roasted red peppers... that should totally rock!
Picante!!
Then I saw the large container of my lentil/quinoa/carrot/black bean taco filling in the freezer, took it out to thaw, and decided to make some picante sauce! I've only got one small onion... plenty of garlic, canned tomatoes & sauce... no hot peppers or fresh cilantro... but I've got lots of dried cilantro, cumin, chipotle powder etc.... plus it's another excuse to use my terrifying new food processor. LOL
And I think I'm going to sacrifice my last jar of roasted red peppers... that should totally rock!
Picante!!
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Wooo, spicy picante sauce is done! 
That's the pre-tomato stuff... sauteing onion, roasted red pepper, baby spinach (for the suggestion of fresh cilantro), and garlic... seasoned with plenty of cumin, paprika, dried cilantro, Mrs. Dash, & chipotle powder.
Added one can each of no-salt petite diced tomatoes & tomato sauce, blended it all up in the scary food processor, and was able to fill two jars (one with added sea salt for Jer) & a plastic container. I wanna make tacos & stuff this weekend!
My father (the salsa connoisseur) did a taste-test.... took a spoonful, verrry slowly turned toward me, his mouth opened slightly, then he said, "Jesus.... Jeee-zus, Caitlin, that is GOOOD!" I hope there's some left by Friday! LOL
That's the pre-tomato stuff... sauteing onion, roasted red pepper, baby spinach (for the suggestion of fresh cilantro), and garlic... seasoned with plenty of cumin, paprika, dried cilantro, Mrs. Dash, & chipotle powder.
Added one can each of no-salt petite diced tomatoes & tomato sauce, blended it all up in the scary food processor, and was able to fill two jars (one with added sea salt for Jer) & a plastic container. I wanna make tacos & stuff this weekend!
My father (the salsa connoisseur) did a taste-test.... took a spoonful, verrry slowly turned toward me, his mouth opened slightly, then he said, "Jesus.... Jeee-zus, Caitlin, that is GOOOD!"
I hope there's some left by Friday! LOL
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Chopping the all the rest of my wilty baby spinach in the Zyliss, adding it to my meager remaining produce that's on its way out (carrot, garlic, celery, tiny bit of onion)... already sauteing... all the produce is past it's prime (except the garlic) and won't be good for anything but pasta sauce. LOL
Added one can each of (no-salt) garbanzos, petite diced tomatoes, & tomato sauce... a healthy splash of Shiraz... seasoned everything with Mrs. Dash, fresh-ground peppercorn medley, garlic & onion powder, paprika, rosemary, oregano, basil, & plenty of nooch... tossed in a bay leaf before covering to gently simmer.
It's pretty ugly-looking.... I think the spinach, Shiraz, & nooch have given it an interesting tinge.... LMAO
Hell, I don't care! As long as it's healthy & it tastes good!
It may not win a beauty pageant, but it smells positively divine! 
Added one can each of (no-salt) garbanzos, petite diced tomatoes, & tomato sauce... a healthy splash of Shiraz... seasoned everything with Mrs. Dash, fresh-ground peppercorn medley, garlic & onion powder, paprika, rosemary, oregano, basil, & plenty of nooch... tossed in a bay leaf before covering to gently simmer.
It's pretty ugly-looking.... I think the spinach, Shiraz, & nooch have given it an interesting tinge.... LMAO
Hell, I don't care! As long as it's healthy & it tastes good!
It may not win a beauty pageant, but it smells positively divine!
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I just cooked garbanzos in the instapot and can't decide how I want them. I have canned coconut cream, and all the spices for a nice curry, but not the veggies I'd like. I don't like them in tomato sauce, don't feel like fussing enough for a loaf or burgers. No spinach. Had enough hummus.
Maybe a curry with potatoes and muchrooms
Maybe a curry with potatoes and muchrooms
Chickpeas were always my favorite, but lately I've been pretty tired of them.
I had a small of curry gravy I added to sauteed onion, mushrooms, pepper, carrots and thawed a pack of chopped spinach, and a can of diced tomatoes. Man that curry was eye watering strong!
I had some leftover brown basmati rice- pretty good, but making curry at home makes me want Thai Lotus- my favorite restaurant
Edit- it's really really good! Wish I had fresh spinach
I had a small of curry gravy I added to sauteed onion, mushrooms, pepper, carrots and thawed a pack of chopped spinach, and a can of diced tomatoes. Man that curry was eye watering strong!
I had some leftover brown basmati rice- pretty good, but making curry at home makes me want Thai Lotus- my favorite restaurant
Edit- it's really really good!
Wish I had fresh spinach
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Naturebound1
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I finally got around to making a batch of homemade yogurt with my new yogurt maker. This is the recipe I follwed to a T using homemade almond milk and a can of full fat coconut milk and tapioca starch: https://ww2.kqed.org/bayareabites/2015/04/18/yes-you-can-make-great-non-dairy-yogurt-at-home/
I don't have any photographs to share of it. My review is listed on the recipe link/page under "naturebound". Overall it was a success but not quite thick enough. Just a few tweeks and I am sure I will get it down next time!
I don't have any photographs to share of it. My review is listed on the recipe link/page under "naturebound". Overall it was a success but not quite thick enough. Just a few tweeks and I am sure I will get it down next time!
I made a batch of seitan. My recipe, which is for buffalo nuggets, calls for all the spices to go in the broth for cooking. But since making the vegan sausages, whose recipe calls for putting the spices directly into the flour before you mix it with water, I am now doing the same with other seitan flavors. What a difference in the taste. So much better!
I've made seitan just about every way. I put tons of stuff in the dough! I've used up everything from dijon mustard, jalepano ketchup, jarred jalepanos, and no chicken or no beef as the broth. I do use a salty simmering liquid--with liquid smoke and Braggs
My favorite way is simmered and then baked, or simmered and floured and lightly fried cutlets
Just remembered Chef Chloe's BBQ seitan with hoisen sauce from Chloes kitchen! That was really good, and I have hoisen sauce
My favorite way is simmered and then baked, or simmered and floured and lightly fried cutlets
Just remembered Chef Chloe's BBQ seitan with hoisen sauce from Chloes kitchen! That was really good, and I have hoisen sauce
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The aforementioned pizza (only half) in Supper Time thread.... and I know what I'm gonna do! Yes, I stopped at the store earlier to buy the two softest Roma tomatoes as well as a container of power greens. I wanna crisp up the pizza bottom in my big-*** skillet, top it with snipped greens & sliced tomato (it's already been seasoned), then add a bit of Go Veggie shreds to hold it all in place... AND I shall baste that beautiful hand-made crust with the awesome noochy garlic spread I made last night!! And then just pop that skillet in the oven to WOOOOO!! It is ON! So, off I go to the kitchen....
AND I shall baste that beautiful hand-made crust with the awesome noochy garlic spread I made last night!! And then just pop that skillet in the oven to WOOOOO!! It is ON! So, off I go to the kitchen....
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I'm gettin' my lazy butt in the kitchen to prep produce for more sauteed veggie sammiches. I don't have my fave Fold-Its... OMG, I might have to use ACTUAL BREAD for sandwiches!! LMAO
I'll have to use my gritty red pepper almond dip as a spread... but at least I have avocado this time around! Oh, yeah! Gotta get goin' on this... need to chop red onion & red pepper, scrub & slice mushrooms, etc....
I don't have my fave Fold-Its... OMG, I might have to use ACTUAL BREAD for sandwiches!! LMAO I'll have to use my gritty red pepper almond dip as a spread... but at least I have avocado this time around! Oh, yeah!
Gotta get goin' on this... need to chop red onion & red pepper, scrub & slice mushrooms, etc....I'm making this country 'ham' seitan from chef micheal skye conrads recipe here-
http://thegentlechef.com/wp-content/uploads/2016/11/The-Gentle-Chef-Holiday-eCookbook.pdf
I used white miso instead of red (what I had) and added a package of Goya ham seasoning which is at least vegetarian, if not vegan.
I used the proportions as listed and it is very very wet. I'd have added a lot more gluten if I didn't trust his recipe. I'm on the gentle chef facebook page and people swear by his recipes.
My goodness that broth brought back memories! I did love holiday ham (just not the pig part-pig flesh doesn't taste all sweet/spicy/smokey-I got that!)
http://thegentlechef.com/wp-content/uploads/2016/11/The-Gentle-Chef-Holiday-eCookbook.pdf
I used white miso instead of red (what I had) and added a package of Goya ham seasoning which is at least vegetarian, if not vegan.
I used the proportions as listed and it is very very wet. I'd have added a lot more gluten if I didn't trust his recipe. I'm on the gentle chef facebook page and people swear by his recipes.
My goodness that broth brought back memories! I did love holiday ham (just not the pig part-pig flesh doesn't taste all sweet/spicy/smokey-I got that!)
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