1 large cooked and peeled sweet potato(freeze it after peeling) 1 peeled banana(frozen) 1 1/2 cups almond milk unsweetened 2 1/2 Tbsp. vanilla 2-3 Tbsp. organic maple syrup(to taste) lots of cinnamon a good bit of nutmeg
Blend all of the ingredients and enjoy. Makes 4+ cups.
My bread recipe(2022) (unfortunately cannot remember where the original bread post lies)
4 cups old fashioned oatmeal 1 cup cornmeal 1 cup ground amaranth 1/2 cup raw sunflower seeds 1/2 cup total of raw seed mix(chia, flax, and hemp seeds) 4 eggs 2 1/2 Tbs coconut sugar 1 1/2 tsp baking powder 1/2 tsp salt 3 Tbs coconut oil 2 cups hot water 1/2 cup plain yogurt
Preheat oven to 325F. In an extra large bowl, add oatmeal then hot water(wait 10 minutes for oatmeal to soften), then add and mix in all the other ingredients. Grease bread pan(I use a pan that holds 4 small loaves) and pour batter into it. Bake at 325F for 50 min. Check with knife to see if you can pull it out of the bread clean. If the knife still has batter on it, re-check every 10-15 min.
Plant Pure diet modification that I’ll be attempting soon will be adding another teaspoon of baking powder and substituting applesauce for the eggs, yogurt, sugar, and salt. If the substitution works, I’ll post pics.
Last edited by WendyDarling on Fri Feb 17, 2023 10:58 pm; edited 1 time in total
Satyr Daemon
Gender : Posts : 37201 Join date : 2009-08-24 Age : 58 Location : Hyperborea
Instructions Add a generous splash of olive oil in a cooking pot and heat over high heat. Brown the beef chunks on all sides. Do this by adding the meat in the pot in batches. So the temperature of the oil won't drop, and the meat sill sear properly. After you're done with the first batch, remove the meat from the pot and then add the next batch. Once all the meat is seared and browned all over, add it all back in the pot. Pour in 2-3 cups of semi-sweet red wine, and 2-3 cups of water in the pot. The amount of both liquids should be just enough to cover the meat. So whether you're using a wider or more narrow cooking pot you should adjust the amount to 2 or 3 cups (each) accordingly. Add the allspice, cloves, cinnamon stick, and bay leaves. Season with kosher salt and ground pepper. Reduce heat to low and cover the pot with its lid. Slow cook for approximately 2 hours. Meanwhile, cut off the tops and bottoms of the shallots and remove their skins. Place in a bowl and cover with cold water. Let them soak for about 30 minutes and then drain in a strainer. This is done to remove some of their sharp acidity. After the meat has slowly cooked for 2 hours, prick with a knife to make sure it's tender enough. Otherwise, cook a bit more. Add a splash of olive oil in a skillet or frying pan, and heat over medium-high heat. Toss in the shallots and cook until deep golden all over. Stir in 2 loaded tablespoons of tomato paste, and cook for 2 minutes more, while stirring constantly using a wooden spoon. Pour a good splash of water in the pan to help scrape off the paste from the pan and then add everything in the pot with the meat. Shake the pot for the shallots to spread evenly, and once you make sure there is enough liquid in the pot to almost cover everything, slow cook (covered) for another 45-50 minutes. Serve with freshly ground pepper on top!
Anyone have any delicious/adventurous, vegan recipes to share? While my vegan pantry has grown by leaps and bounds, my interest in cooking vegan meals is sorely lacking. I did acquire a coconut amino acid as a replacement for a bit of sweet and salt but still unsure of the ways to make the most of it.
Eventually, I intend to make my own pastas incorporating vegetables into the doughs.
Satyr Daemon
Gender : Posts : 37201 Join date : 2009-08-24 Age : 58 Location : Hyperborea
[You must be registered and logged in to see this image.] 500 grams Brown Lentils (17-18 ounces) 5 cups Water 1 Small Red Onion (chopped) 2 cloves Garlic (finely chopped) 2 Bay Leaves ½ cup Olive Oil 1 tablespoon Tomato Paste (optional) 1 tablespoon Red Wine Vinegar add Salt And Pepper
Great. Gonna try a version of ^ when I return home using what I already have.
(Revision) 1/2 cup green lentil 1/2 cup pinto beans(after overnight soaking) 3 Tbs. truffle oil 3 diced tomatoes on the vine 2 Tbs. apple cider vinegar 3 Tbs. coconut amino acid(substitute for salt) 2 sm. yellow onions 5 cloves garlic 2 bay leaves black pepper onion powder water(of an unknown amount…plan to boil water down)
Fakes? Φακες You should dice the onions smaller...also less water. It's supposed to be thick. I often mix brown and green and red lentils.
How did it taste?
I've found the dish to be better the next day when all the ingredients thoroughly mix.
Ah, no. Since I am a fan of chunks, particularly of onions(and bell peppers), my onions will always be larger than you find appealing, aesthetically or otherwise. I would have let it boil down more, thicken, if it hadn’t been lunchtime.
It turned out better than I expected. I think the truffle oil, extra vinegar, and extra garlic made it so savory. I’ll be making it again.
Satyr Daemon
Gender : Posts : 37201 Join date : 2009-08-24 Age : 58 Location : Hyperborea
It's not what I find appealing dear...it's what is traditional. I've never seen Fakes done with chunks or to be this watery. Has nothing to do with my preferences.
It's not what I find appealing dear...it's what is traditional. I've never seen Fakes done with chunks or to be this watery. Has nothing to do with my preferences.
Fakes, nice to know.
Boo, you knew ahead of time that it wouldn’t be traditional(to the letter of your recipe). I suppose itsy-bitsy pieces of onion would make your Fakes seem thicker. My broth is most excellent though. Once more of that soaks into the legumes overnight, it may become thicker.
Satyr Daemon
Gender : Posts : 37201 Join date : 2009-08-24 Age : 58 Location : Hyperborea
Carrots are traditional? You forgot that. I had carrots available too. Hers is on the runny side as well if you actually watched the entire video which you seldom do. She didn’t chop up her garlic cloves either. Weird.
Satyr Daemon
Gender : Posts : 37201 Join date : 2009-08-24 Age : 58 Location : Hyperborea
Carrots are traditional. And yes, a bit runny....I like them a bit thicker. But the dish thickens up the next day. I like lentils and beans the day after they were prepared.
In the lentils I've experiments with a pinch of curry....and it was good.
Carrots are traditional. And yes, a bit runny....I like them a bit thicker. But the dish thickens up the next day. I like lentils and beans the day after they were prepared.
In the lentils I've experiments with a pinch of curry....and it was good.
A possibility. I may also try a bit of turmeric for both, health benefits and flavor which may compliment the vinegar. Turmeric goes well in a brine based sauerkraut, so maybe this as well.
Ah, no. Since I am a fan of chunks, particularly of onions(and bell peppers), my onions will always be larger than you find appealing, aesthetically or otherwise. I would have let it boil down more, thicken, if it hadn’t been lunchtime.
It turned out better than I expected. I think the truffle oil, extra vinegar, and extra garlic made it so savory. I’ll be making it again
Your enthusiasm is awesome, do you cook for yourself or others too, as it is rewarding to see the plates empty after a meal.
Ah, no. Since I am a fan of chunks, particularly of onions(and bell peppers), my onions will always be larger than you find appealing, aesthetically or otherwise. I would have let it boil down more, thicken, if it hadn’t been lunchtime.
It turned out better than I expected. I think the truffle oil, extra vinegar, and extra garlic made it so savory. I’ll be making it again
Your enthusiasm is awesome, do you cook for yourself or others too, as it is rewarding to see the plates empty after a meal.
My greatest enjoyment in the kitchen comes when I have hungry mouths to feed besides my own. Especially since I usually end up making lots of everything. Joker loved my cooking which he received every night as an evening meal. Men, all the men I know who’ve sampled my cooking, not only clean their plates but want seconds which is so sweet. I truly wish to expand my chef-like horizons but I have the habit of not following recipes too closely. I like to wing it, I think a bit too much.
Have any vegan recipes to share?
Freyja
Gender : Posts : 141 Join date : 2022-09-16 Location : Many moons away
