I did it! I made the stuffed peppers tonight. And guess who ate them...husband and son. I'm so excited!
Whatcha Makin'??
- Thread starter MadamSarcastra
- Start date
- Status
Very basic...I wanted to do them with the Beyond Meat crumbles so I used that and mixed in chopped onion, salt, pepper and rice. I simmer on the stove top in a thin tomato sauce. I didn't think of adding cheese...I would have added some Daiya. I didn't think of it until you posted about yours. So definitely next time. Which will be soon because I'll be lucky if I get half a pepper from this round.
I've never blanched the peppers first, though. Never thought to do that.
I've never blanched the peppers first, though. Never thought to do that.
OP
OP
I'm just gonna make a chickpea-salad sandwich, maybe two... although, I am not the slightest bit hungry.... I know I need to eat, I just still spooked from earlier. I only have one sandwich thin thawed, any further sammiches may require the "biscuits" I made yesterday....
So at least one "Bitchin' Banjo-Bean Sammich" with Chao cheese & baby arugula.... when I get get an appetite....
So at least one "Bitchin' Banjo-Bean Sammich" with Chao cheese & baby arugula.... when I get get an appetite....
OP
OP
Well, I've been trying something different with that so-called biscuit dough I made a couple days ago... today, vegan stuffed roll things. LOL 
The remaining dough is gonna become a pizza crust, maybe Saturday. I really have no idea what I'm doing.... LMFAO
The remaining dough is gonna become a pizza crust, maybe Saturday. I really have no idea what I'm doing.... LMFAO
Last edited:
My stuffed pepper. I was lucky to get one. Making more today. I will remember the cheese.
That does look tasty. I really like stuffed red peppers. How did you make the stuffing ?
I think I will add some black beans or maybe lentils to one or two for myself. And maybe more chopped veggies like zucchini or carrot. And maybe use cous cous instead of rice. Husband and son will only eat basic.
Oh yeah, I puréed a bit of tofu to hold it all together, too.
Oh yeah, I puréed a bit of tofu to hold it all together, too.
I see. I have never tried crumbles. Are they dry or moist in texture ? I usually do a stuffing using soya mince, onions, garlic, ground almonds. I always bind with olive oil and soya cream.
This brand, Beyond Meat, comes frozen, not dry like tvp. So soft, if you thawed them before cooking which is not necessary or recommended. But I often thaw frozen prepared food before cooking. I just prefer it. They also make burgers that are fresh, like real chop meat. They are very good if you are a "burger" person. Very close to what I remember real burgers tasting like. The crumbles are the best I've tried so far...better than Quorn, which are not vegan, Boca and Gardein, IMO.
Hay.
OK, that probably goes in the Companion Animal forum, but my lawn got ahead of me with all the rain this past week- and instead of mowing everything, I'm cutting patches of it, drying it, and saving it for when I expect to be fostering rabbits this summer. I've done this before. I found out what's growing in my lawn (red top and white clover, with patches of orchard grass), and verified that they make acceptable hay for animals. I won't feed them only hay, of course, but it's a fun way to manage some of my property- and I love the way it makes the house smell.
For myself, I think I might make a lentil/potato stew in my crock pot sometime this weekend.
OK, that probably goes in the Companion Animal forum, but my lawn got ahead of me with all the rain this past week- and instead of mowing everything, I'm cutting patches of it, drying it, and saving it for when I expect to be fostering rabbits this summer. I've done this before. I found out what's growing in my lawn (red top and white clover, with patches of orchard grass), and verified that they make acceptable hay for animals. I won't feed them only hay, of course, but it's a fun way to manage some of my property- and I love the way it makes the house smell.
For myself, I think I might make a lentil/potato stew in my crock pot sometime this weekend.
OP
OP
I want to make something... just to pass the time, really. I don't know yet if I'm going to freeze the rest of the dough or make some sort of flatbread/pizza out of it. The only toppings I have are vegan cheese and that chunky sauce I made (which I think I'll save for pasta).
I've got some frozen veggies in the freezer.... last time I did, I made a very tasty "cheesy" diced potato & broccoli bake. I think today I'll go with diced potatoes & Brussels sprouts!
I really love the fact that I don't have to scrub/peel/chop anything. Guess I'd better get started on the "cheese" sauce....
--------------------------------------------------------------------------------------------------------------------------------------
Oh, hey, I forgot about the container of celery/carrot sticks... I'll chop a few of each up in the Zyliss & toss those in, too, for color & texture. Wish I had some onion....
I've got some frozen veggies in the freezer.... last time I did, I made a very tasty "cheesy" diced potato & broccoli bake. I think today I'll go with diced potatoes & Brussels sprouts!
I really love the fact that I don't have to scrub/peel/chop anything. Guess I'd better get started on the "cheese" sauce....
--------------------------------------------------------------------------------------------------------------------------------------
Oh, hey, I forgot about the container of celery/carrot sticks... I'll chop a few of each up in the Zyliss & toss those in, too, for color & texture. Wish I had some onion....
Last edited:
OP
OP
I've got a nice stock/broth goin'.... garlic, carrot, celery sautéed in evoo... added purified water (and the last tiny bit of my hemp milk just because), herbs & spices, lots of nooch (I'll be adding much more later), some tahini, & a big-*** bay leaf... whisking in some corn starch now....
The folks are downstate until tomorrow... that means I can return home as early as I please. So I'm going to work a little more on this sauce and head to Jer's early for a little day drinkin'.... And when I get back I can toss the frozen potatoes & Brussels sprouts in the sauce, dump it all in a casserole dish, & throw it in the oven.
I brought a small container of my cashew-cheese sauce to Jer's a few days ago... it's still just sitting in the fridge. Who am I kidding? He's never gonna touch it! LOL So I'll nab that when I'm over there to amp this dish up a tad....
The folks are downstate until tomorrow... that means I can return home as early as I please. So I'm going to work a little more on this sauce and head to Jer's early for a little day drinkin'....
And when I get back I can toss the frozen potatoes & Brussels sprouts in the sauce, dump it all in a casserole dish, & throw it in the oven.I brought a small container of my cashew-cheese sauce to Jer's a few days ago... it's still just sitting in the fridge. Who am I kidding? He's never gonna touch it! LOL
So I'll nab that when I'm over there to amp this dish up a tad....
Last edited:
OP
OP
Gonna prepare a chickpea salad sandwich with a half-slice of Chao cheese and what's left of the Roma tomato & baby arugula (not much)... probably heat up a much smaller portion (than last night) of the "cheesy" Brussels sprout/potato bake (damn, it was so good!)... maybe a few tater chips if I'm still munchin'....
OP
OP
Prepping red onion, red pepper, & mushrooms for more sautéed veggie sandwiches... it's been a long time, got a serious hankerin' for 'em again. Of course, the baby spinach & Roma tomato get added right before I make the sammich.
Also have some jumbo raw cashews from St. Laurent Brothers soaking in purified water... gonna give those one more night, then make more thick, nummy "cheese" sauce tomorrow.
Also have some jumbo raw cashews from St. Laurent Brothers soaking in purified water... gonna give those one more night, then make more thick, nummy "cheese" sauce tomorrow.
OP
OP
For starters, couscous. That's gonna become the crust for a vegan quiche. Got veggie broth on the stove with a little Earth Balance, two whole garlic cloves, & a large sprig of fresh oregano....
The quiche is gonna have tofu, herbs, spices, lots of nooch, garlic, onion, mushrooms, broccoli, and baby spinach. My father said I could use some of his fresh broccoli, then it dawned on me... I have an entire bag of chopped broccoli in the freezer!
No muss, no fuss, baby!
The quiche is gonna have tofu, herbs, spices, lots of nooch, garlic, onion, mushrooms, broccoli, and baby spinach. My father said I could use some of his fresh broccoli, then it dawned on me... I have an entire bag of chopped broccoli in the freezer!
No muss, no fuss, baby!
Last edited:
Isa Moskowitz uses both cashews and tofu in her quiches, and they are divine.
Caramelized Vidalia Onion Quiche | The Joy of Mindful Cooking
Caramelized Vidalia Onion Quiche | The Joy of Mindful Cooking
OP
OP
Whoa! That looks really good! I'm kinda set with what I've got goin' here, though. I'll see how this experiment turns out... if it's a hit (not just with me), I'll definitely be trying other versions.
- Status
