Whatcha Makin'??

[MadamSarcastra]

Had to start a second batch of pasta. I dunno wtf is up with that gluten-free sh*t I just made, but it is not worthy of my cauli-cheese sauce.

 

[PTree15]

I made hummus last night. I want to make this lentil stew recipe I found in one of my cookbooks, but I won't have time to do it until Friday most likely.

 

[Mischief]

I dunno, I just roasted a small bag of frozen cauliflower in a baking dish with evoo until soft... obviously wait for that to cool before putting it in a food processor, along with a clove or two of fresh garlic... I seasoned with several scoops of nooch (don't be shy), Mrs. Dash, some onion powder, dill weed, a touch of pink salt, & paprika... added some fresh lemon juice & unsweetened soymilk... blend until kick-*** & creamy.

I went with this recipe the first (& only other) time I made it: Dairy-Free Roasted Cauliflower "Cheese" Sauce | Detoxinista -- It was in order to do something with all the roasted cauliflower I had from Thanksgiving, which I had frozen.... You don't need fresh to make this. And I'd always opt for plant-milk/broth over plain old water for the liquid.... and always use whatever seasonings you dig, don't "follow" recipes.... I threw a little cayenne in this time....

All I know is I can make vegan cheese sauce without pricey cashews, it's not gritty, it has far less fat, & has the added health benefits of cauliflower!

Thanks! I am definitely going to make that.

 

[MadamSarcastra]

Better get my butt in the kitchen & start on sh*t I couldn't get done yesterday... I've got onion to chop, mushrooms to scrub & slice, garlic to mince, stuff to measure, Brussels sprouts to toss with olive oil/herbs & throw in the oven....

 

[PTree15]

I made chickpea salad. I am going to have some for lunch tomorrow.

 

[MadamSarcastra]

I made chickpea salad. I am going to have some for lunch tomorrow.

Yummy! That's a definite go-to for me now, too....

 

[MadamSarcastra]

Never got frozen artichoke hearts before, but since I've had great success with roasting frozen Brussels sprouts, I thought I'd do the same with these.

Tossed the frozen hearts and four large cloves of fresh garlic with some olive oil... that's all gonna roast in the oven a bit. The canned artichoke hearts are already in the colander, rinsed & drained... those'll get sautéed along with lots of baby spinach & fresh chives.

Then I'm gonna mix everything together with the last of my cauliflower cheese sauce, the last of the Tofutti cream cheese (maybe a touch of their sour cream), herbs/spices/nooch (no added salt), and a mix of Chao & Daiya mozzarella... then bake everything.

Mmmm, vegan spinach-artichoke dip....

 

[PTree15]

Yummy! That's a definite go-to for me now, too....

It's the best! I have it on a roll sometimes, a wrap or just regular sliced bread. Sometimes I will put it on crackers. And in the summer, I stuff tomatoes with it. Delicious!

 

[MadamSarcastra]

It's the best! I have it on a roll sometimes, a wrap or just regular sliced bread. Sometimes I will put it on crackers. And in the summer, I stuff tomatoes with it. Delicious!

Yeah! It's cheap & easy to make, tasty & nutritious, full of protein & fiber....

My favorite way is to make big sammiches with it on Dave's Killer (Powerseed) Bread, with baby spinach & sliced tomato.

I like the stuffed tomato idea! I'm thinking large cherry tomatoes stuffed with chickpea salad would make cute hors d'oeuvres!

Oooh, or maybe stuffed mini peppers!

Thanks for gettin' my wheels turnin' @PTree15 In fact, I need to try to make some this week, or I'll just keep obsessing.... LMAO

 

[PTree15]

Yeah! It's cheap & easy to make, tasty & nutritious, full of protein & fiber....

My favorite way is to make big sammiches with it on Dave's Killer (Powerseed) Bread, with baby spinach & sliced tomato.

I like the stuffed tomato idea! I'm thinking large cherry tomatoes stuffed with chickpea salad would make cute hors d'oeuvres!

Oooh, or maybe stuffed mini peppers!

Thanks for gettin' my wheels turnin' @PTree15 In fact, I need to try to make some this week, or I'll just keep obsessing.... LMAO

Oooh, I love mini pepper idea! I will have to try that.
I think tonight I will try to make a vegan seitan loaf. I figure I can chop that up and try it in a shepherd's pie later in the week.

 

[MadamSarcastra]

Makin' vegan potato skins! Gotta pre-bake the frozen naked skins for 10... I'm out of onion, so I though I'd spread each skin with a bit of my spinach-artichoke dip (just a bit), then top with broccoli & Daiya cheddar shreds, then I'll bake 'em again when I get back tonight....


ETA: Ooop, wait, I do have onion... forgot I got a red onion last night. LOL But I'll save that for making chickpea salad....

 

[silva]

I love those mini peppers! I stuffed 'em with refried beans, minced jalepanos and Daiya cheddar slices and baked the last time I had them.

I made a quickie soup with onions, mushrooms, silken tofu cubes, chili garlic paste and a bag of chopped frozen spinach, added miso last.
The first box of tofu I opened had expired back in Sept. I couldn't tell if it was ok-tasted, smelled, felt ok, so I opened another box. Seemed the same so I made chocolate pudding with the first tofu!

 

[MadamSarcastra]

I love those mini peppers! I stuffed 'em with refried beans, minced jalepanos and Daiya cheddar slices and baked the last time I had them.

Oooh... that also sounds awesome....

Goddamn... I've gotten those mini peppers before & wasted SO many because I never thought to stuff the f*ckers! LOL

 

[PTree15]

I made Roti last night as well. It came out much better this time. I think the trick is to roll it out as thin as possible. It is softer and more pliable than the last batch. I will be having a chickpea salad wrap with it today.

 

[MadamSarcastra]

View attachment 13638 I made Roti last night as well. It came out much better this time. I think the trick is to roll it out as thin as possible. It is softer and more pliable than the last batch. I will be having a chickpea salad wrap with it today.

What's your roti recipe? That looks & sounds delicious!

 

[PTree15]

What's your roti recipe? That looks & sounds delicious!

Thank you!
It's really easy: 1 cup of flour and half a cup of water and a pinch of salt. I end up adding more flour because it's a little sticky. The recipe says it should have the consistency of pizza dough. I then divide it into four pieces and roll out each piece as thin as I can. Then I heat a cast-iron pan on medium-high and add 1 rolled-out piece. I flip it every few seconds with tongs, and I figure when the bubbly parts turn brown on both sides, it's done. I like that it makes four pieces. I have been making it once a week. I'm sure you could add spices to the flour if you want more flavor.

 

[MadamSarcastra]

Thank you!
It's really easy: 1 cup of flour and half a cup of water and a pinch of salt. I end up adding more flour because it's a little sticky. The recipe says it should have the consistency of pizza dough. I then divide it into four pieces and roll out each piece as thin as I can. Then I heat a cast-iron pan on medium-high and add 1 rolled-out piece. I flip it every few seconds with tongs, and I figure when the bubbly parts turn brown on both sides, it's done. I like that it makes four pieces. I have been making it once a week. I'm sure you could add spices to the flour if you want more flavor.

Do you use self-rising flour? I saw one recipe which used that.... but I have a ton of organic reg. flour I have no ideas for & I'd like to use it up. LOL

Also... do you know how I can bookmark or save your recipe there? I'll look now... I'll copy/paste to Word if need be....

And, crap, I'm gonna hafta get the ancient cast iron skillet into shape... don't think I've ever cooked on it. It's gotta be cast iron?

I assume there must be some oil involved... no? I was actually wondering (@ 1st pic) about how they'd be for pizza crusts....

 

[MadamSarcastra]

I, for one, feel far less anxious about reheating older leftovers since I've gone veg*an.... Anyone else feel the same? LOL

Currently reheating (in my tiny skillet) the last of the sautéed veggies that I labeled the 22nd... quite a bit left, but I added more nooch & it's all gettin' kinda thicky-sticky.... warming a Flatout Foldit in the oven, thinkin' about that & the veggies & some sliced Chao & not f*cking with anything else....


ETA: It's cooked down quite a bit, maybe it'll fit on a Foldit.... licked the spatula and, damn, that's like concentrated YUM....

 

[PTree15]

Do you use self-rising flour? I saw one recipe which used that.... but I have a ton of organic reg. flour I have no ideas for & I'd like to use it up. LOL

Also... do you know how I can bookmark or save your recipe there? I'll look now... I'll copy/paste to Word if need be....

And, crap, I'm gonna hafta get the ancient cast iron skillet into shape... don't think I've ever cooked on it. It's gotta be cast iron?

I assume there must be some oil involved... no? I was actually wondering (@ 1st pic) about how they'd be for pizza crusts....

I am not sure how to bookmark the recipe here.
I used regular flour.
The recipe says cast iron or no-stick, but any heavy-bottomed no-stick pan should do.
There is no oil.
I think they are a tad flimsy for pizza crust, but I suppose if you broiled them, they might get crispy.

 

[PTree15]

I made two batches of blueberry muffins to bring to work. The troops are happy.