Whatcha Makin'??

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I'm going to make more pasta sauce, just like that stuff up there ^^^^ only without red pepper. Need to use up all this produce! And this batch'll have extra mushrooms....

Oh, no! I'm out of olive oil! :argh:Luckily, I have some roasted garlic cloves suspended in congealed, cold olive oil... letting that come to room temp & hoping I have enough for sautéing everything.... :| At least I won't have to mince fresh garlic. LOL :rolleyes:

And I do have red bell pepper! Because I'm using up the leftover thinly-sliced pizzadilla veggies, too! :)
 
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I think I'm going to go with pasta this evening. I have plenty of sauce made, all I need to cook is the rotini....

Yeah, I'm just not in the mood for "assembly" tonight... boil, drain, sauce, done. :p
 
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I've been trying to figure out what the hell to do with my leftover mushrooms... I have ten smallish ones remaining. I have no canned goods, no onion, no produce in general except for the half Roma tomato I'll slice for my sandwich tonight. I also have some dry red lentils left, as well as one (boil-in) bag of brown rice. Oh, and I've got probably the equivalent of two bulbs of peeled garlic.... :rolleyes:

I searched around & decided I'll do my own rendition of this: Creamy vegan mushroom soup with lentils & brown rice

I don't have cashews, but I found a small handful of chopped walnuts in the freezer (they're soaking just because).... I'll use tahini instead of miso.... and don't have (nor will I use) bouillon... but once I sauté the garlic (I'll use extra), the mushrooms, and add the water, I'll throw in a couple large bay leaves & some spices, let that simmer for a while to get nice & "stocky"....

OK, time to improvise!! :weird: LOL
 
^Bet your's is wayyyy better than that recipe!l seriously, 1/2 teaspoon miso? For what? I love lentil soup and I love mushroom soups, but those kind of lentils and mushrooms sound very unappealing. Yes, I'm in a really critical mood today! :weird:

I make stuffed portabellos- with regular packaged stuffing, I usually make more of an effort, but they were really good
 
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silva said:
^Bet your's is wayyyy better than that recipe!l seriously, 1/2 teaspoon miso? For what? I love lentil soup and I love mushroom soups, but those kind of lentils and mushrooms sound very unappealing. Yes, I'm in a really critical mood today! :weird:

I make stuffed portabellos- with regular packaged stuffing, I usually make more of an effort, but they were really good
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I think it might be better described as improvisational risotto... although I have never in my life made risotto... but that's what it looks like... runny risotto.... smells amazing, though. :p
 
I think I want to make some veggie chili today. And more seitan. :)
 
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Well, in my reckless abandon regarding acrylamide, I am re-baking a vegan potato/veggie dish. I'm still gonna make a chickpea salad sammich & eat that with potato chips (more acrylamide!) later on... I just wanted a little something to do today. LOL :p

I baked it low & slow, gettin' rid of excess liquid... added a finely chopped slice of Chao to the top during the last five minutes....
 
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I have a banana bread in the oven hoping to bake through. I had an extra banana so I just kept adding more flour... It's brown, but wet inside :oops:. I used to make such good banana bread, I guess I don't care for baking like I used to. I also made falafel I'm going to pop in the oven as soon as i get this bread out. Hope that comes out good! :rolleyes:.
 
silva said:
I have a banana bread in the oven hoping to bake through. I had an extra banana so I just kept adding more flour... It's brown, but wet inside :oops:. I used to make such good banana bread, I guess I don't care for baking like I used to. I also made falafel I'm going to pop in the oven as soon as i get this bread out. Hope that comes out good! :rolleyes:.
Click to expand...
I saw an episode of America's Test Kitchen many years ago... they had a recipe for the ultimate banana bread... I made it, it was exquisite! :yes: It all had to do with them experimenting with different techniques, getting the right density, the richest flavor, etc.... and I remember they used more bananas, nuked them in the microwave to release the liquid, strained the liquid into a saucepan & reduced that to a thick, concentrated banana syrup. :weird:

ATK (at least on the radio) is now Milk Street Radio, but I'll see if I can find the recipe.... that sh*t was amazing!

Aha! Just like that, here it is! :bd:Ultimate Banana Bread Recipe | America's Test Kitchen

Obviously, this is not a vegan recipe.... :rolleyes:
 
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MadamSarcastra said:
I saw an episode of America's Test Kitchen many years ago... they had a recipe for the ultimate banana bread... I made it, it was exquisite! :yes: It all had to do with them getting the right density, the richest flavor, etc.... and I remember they used more bananas, nuked them in the microwave to release the liquid, strained the liquid into a saucepan & reduced that to a thick, concentrated banana syrup.

ATK (at least on the radio) is now Milk Street Radio, but I'll see if I can find the recipe.... that banana bread was amazing!

Aha! Just like that, here it is! :bd:Ultimate Banana Bread Recipe | America's Test Kitchen

Obviously, this is not a vegan recipe.... :rolleyes:
Click to expand...
But that requires following directions :rolleyes:. If I followed directions mine would be good too :cool:
I've used Robin Robertsons one from 1000 Vegan Recipes for a long time with great success.
It calls for 3 medium bananas. I had 4 large and didn't feel like freezing one...I don't even like bananas anymore.
On the brighter side, falafels are fanatastic, and I added the extra onion I minced to the soy "yogurt" I made a few days ago. Barely as thick as kefir, but should be good as a sauce
 
silva said:
But that requires following directions :rolleyes:. If I followed directions mine would be good too :cool:
I've used Robin Robertsons one from 1000 Vegan Recipes for a long time with great success.
It calls for 3 medium bananas. I had 4 large and didn't feel like freezing one...I don't even like bananas anymore.
On the brighter side, falafels are fanatastic, and I added the extra onion I minced to the soy "yogurt" I made a few days ago. Barely as thick as kefir, but should be good as a sauce
Click to expand...
Well, at least try the trick with the bananas from ATK... I swear that makes all the difference. I thought I had made some rockin' banana bread in the past, but this was way better.... LOL

It's funny, I was just thinking about making falafel again soon... it's been over a year! Granted, I went pretty falafel-crazy for a while, that first year veg... guess I needed a break. But I wanna make more broccolafel patties! I think they'd be great in sandwich slims with Chao cheese & sliced tomato.... :)
 
According to them the ripest I'll allow banana to get is "too soon" :eek:. I hate that over ripe taste! I will say i like ATK, so they're probably right on! It'll take a while to get over the disappointment in this one... it's not done through cause too wet.
Broccolafel patties would be great!. I'm happy with these-esp with the 'yogurt-onion' sauce! :lick:
I used a blend of spices that's heavy on oregano, marjorem, I guess basil? a little cumin, garlic powder, and plenty of minced onion. I had soaked the whole bag of garbanzos, but only used 2 cups in the grinder, left the rest to be cooked. I could have made the whole pound falafel. It'll be gone in no time!
 
You guys are seriously making me hungry! :D

I never made my veggie chili, so that will be tonight's project. :D
 
Well, in yet another experiment, I'm going to attempt to produce some sort of gluten-free pizza crust/flatbread dough out of three different types of leftovers... there's the pre-made wad of flax dough I thawed, there's the starchy potato/veggie casserole (that's no good for reheating & eating anymore), and there's the lentil/mushroom/brown rice pile o' mush....

I've got the brown rice stuff in my small skillet, trying to cook off as much of the mushroom liquid as I can.... I guess my plan is to blend everything up in the food processor & see what happens.... :weird:
 
**sigh** I'm an idiot. :dismay: What I should have done with the potato/veggie casserole is just make mashed potatoes out of it. :fp: Next time.

That dawned on me when I started batch numero dos in the FP... first batch, I threw half of everything in all at once. Stupid. This time, potato sh*t first (looks like hummus, smells like awesome mashed taters!), then I added the rice sh*t, now I'm gonna drop hunks of flax dough in & work on it.

I don't know what I expect to happen... I hope to form it all into a log, chill it, hack of a couple slices & roll them flat... maybe try baking one & skillet-cooking the other.... :shrug:

I haven't the foggiest f*cking clue what I'm doing. Onward! LMAO

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I was unable to incorporate the rest of the flax dough into the mix... my FP is not a cement mixer, which is apparently what this sh*t needs at this point. I'm chilling everything right now... it's far too sticky to work by hand. I don't think I'll be cooking/baking any of it today... I just want to get it all into one solid mass.

Hey, if anyone's looking for a completely edible caulk or mortar, this is the way to go! LOL :p
 
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what's FP?
I just 6 lbs of new season apples! I see apple crisp coming soon! ;)
 
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