I'm going to make some Boston style baked beans with smokey seitan cooked in the slow cooker.
Whatcha Makin'??
- Thread starter MadamSarcastra
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What kind of dried beans to do you start out with when you make this? Is it Pinto?
Yes, pinto. I got a back from the 99 ct store. I soaked them for an hour in boiling water and cooked them for 1 hour.
They are now gently simmering away in my slow cooker with tons of seitan, spices,liquid smoke, maple syrup, herbs, sweet potatoes. The aroma is fabulous.
I prefer Boston style beans to chilli any day.
For the vegan butter makers...stumbled upon this on FB. I'm going to try it because I only have one tiny block left in my freezer. Someone posted that she add ed 3 tablespoons of aquafaba and forgot the apple cider vinegar and it whipped up beautifully. She makes it that way all the time, now, I'll let you know how turns out in comparison to the regular recipe that I've been using.
Homemade Vegan Butter - no emulsifiers & ready in mins - A Virtual Vegan
Homemade Vegan Butter - no emulsifiers & ready in mins - A Virtual Vegan
That sounds amazing. It's one of those things that I've been wanting to make and just never have. Hopefully, today is the day to try new things! I want to make the seitan sausages first. Then the butter. Then I'll have the sausage to add to my baked beans and I can have fresh butter on bread with my Boston bean chili!Yes, pinto. I got a back from the 99 ct store. I soaked them for an hour in boiling water and cooked them for 1 hour.
They are now gently simmering away in my slow cooker with tons of seitan, spices,liquid smoke, maple syrup, herbs, sweet potatoes. The aroma is fabulous.
I prefer Boston style beans to chilli any day.
Oh, I'll have to try that! I wonder if it keeps as long? I've learned to divide my batch in four containers after having it go moldly.
I also found that after like 10 minutes in freezer taking it out and stirring seems to give a better texture and prevents any separation.
I would still add the vinegar as I like the taste. I wasn't happy when I left it out, same for salt. I do whip in the food processor a good two minutes on high and use a bit more liquid oil than called for
Oh no! I just looked at the link you sent--that nothing like what I make.
I really don't think I'd like that, with almond meal.
I thought it was just adding aquafaba to the original recipe to be softer in fridge? I wonder...
I really don't think I'd like that, with almond meal.
I thought it was just adding aquafaba to the original recipe to be softer in fridge? I wonder...
That's funny! I had always thought of pintos as the go to bean for baked beans until someone corrected me and said no, it's white beans like navy!Yes, pinto. I got a back from the 99 ct store. I soaked them for an hour in boiling water and cooked them for 1 hour.
They are now gently simmering away in my slow cooker with tons of seitan, spices,liquid smoke, maple syrup, herbs, sweet potatoes. The aroma is fabulous.
I prefer Boston style beans to chilli any day.
I think pintos are my favorite
Other people used cashews and that's what I'm going to try. I bet the aquafaba would work ok with the original recipe. Might be worth a try.
Heck, it took me long enough to perfect my own buttah recipe. I use it for sauteing too, so I doubt I'll change!
I do need to try aquafaba other things. I just opened a can of garbanzos and saved it so maybe today I;ll try a merague! whatever spelling....
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I made a temp avatar for yet another mini-pro (games). I made my other four mini-pro avis on Hero Machine... this is just a quick head-shot for profile-creating purposes. I have The Sarcastrator, Major Munchies, Sergeant Pepperspray, and Captain Clueless already.... My newest addition shall be Lieutenant Lush.
Super-quick temporary mock-up:
On Hero Machine I can create a full-body image as well as add props like bottles, mugs, glasses, etc....
Super-quick temporary mock-up:
On Hero Machine I can create a full-body image as well as add props like bottles, mugs, glasses, etc....
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Oh, no!! OMG, I've been working on Hero Machine 3 since 2:30 this afternoon, creating a new & detailed avatar... it's 5:00 now.... AND I JUST LOST ALL MY PROGRESS!!!! 
Guess I'm starting from scratch tomorrow. 
Maybe I should use the easier HMs.... 
Guess I'm starting from scratch tomorrow. Maybe I should use the easier HMs....
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I'm about to make an enchilada casserole, layering corn torillas with salsa, black beans, some trader joes soy chorizo and their vegan cheese. I had bought the usual TJ's vegan mozz I like for this, but also a new almond mozz. I first tried the almond to see if I wanted to use it and ---it's horrible ! It tastes like flour paste with a hint of almond- neither of which I want in a cheese.
TJ's vegan mozz has limited uses, but it's really good in an enchilada! The almond would be a substitute for that paste in a jar with the spatula (which some kids like to eat...so..)
! It tastes like flour paste with a hint of almond- neither of which I want in a cheese. TJ's vegan mozz has limited uses, but it's really good in an enchilada! The almond would be a substitute for that paste in a jar with the spatula (which some kids like to eat...so..)
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You know, I was looking in the cupboard last night & decided I'd be making chili today.... I've got two cans of tomato sauce, two cans of black beans, a can of garbanzos, a can of diced tomatoes, a can of green beans, a can of mushrooms, some baby spinach, a large red bell pepper, a large white onion, and a ton of garlic....
But I also have a carton of veggie broth & a few potatoes left.... Ohhhh, now I don't know WHAT to do!!
Minestrone maybe?? I mean, I DO have rotini pasta.... Sh*t, now I'm strongly leaning toward that. LOL
OK, I'll save the black beans to make more dip in the future. Yeah! I'm thinkin' it's minestrone time!!
@PTree15 -- Thanks for the idea! I only settled on chili because I forgot about the broth & taters. LMAO
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