I wash my rice to remove excess starch and make the rice fluffier and less sticky. I'm 90% Basmati mind you. And Carnaroli or Arboria for long cooks
Supper/Dinner Time! What's on the menu ?
- Thread starter shyvas
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A bowl of mole style black bean & sugar spice pumpkin/sweet potato chili with Tajin.
Layered soya yogurt & lemon curd.
Layered soya yogurt & lemon curd.
yes
last night we had snackies again - breadsticks with hummus/sriracha, bagged popcorn
Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com
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An Accro burger (af) served with carrots plus yeast flakes, brussels and potatoes boulangère.
Soya chocolate dessert.
Soya chocolate dessert.
I always rinse the rice, not to the point of water running clear, but to get most of the excess starch off. I always use Jasmine. I rinse the lentils till the foam stops.
Whether organic or not grains, beans, lentils, sit in warehouses.
I made a big pot of black beans with collards, onions, peppers, sweet potatoes and a can of diced tomatoes. Seasoned with berbere.
I may add corn if I have it
I may add corn if I have it
@500channelsurfer I rinse all my dry legumes before I cook them.
last night we had pizza - a small one each with green onions, mushrooms, green olives, pineapple, Gusta pepperoni, cheez shreds and oelek on top and a bit of nooch
Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com
Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com
I had a big lunch, so I wasn't really hungry for a full dinner. I did just have a slice of toast with vegan butter, a little Violife mozzarella and a couple of slices of vegan pepperoni on top. It hit the spot.
OP
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Leftovers: a bowl of mole style black bean & sugar spice pumpkin/sweet potato chili served with tortilla chips and Tajin.
Warm apple (with a hint of cinnamon) made with semi whole wheat flour served with soya cream.
Warm apple (with a hint of cinnamon) made with semi whole wheat flour served with soya cream.
I marinated fava bean tofu for a couple of hours and pre-cooked a pot of jasmine rice and then set it outside to do its resistive starch thing and then my honey made us some lovely fried rice with onion, peas, corn, carrot, etc and I sauted the tofu in a bit of Korean BBQ sauce and a few drops of sesame oil and then he mixed it all together.
Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com
Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com
@Emma JC I knew cooked potato develops more resistant starch as it sits uneaten after cooking, but I didn't know grains did that too.
I had vegan tacos with plant based chicken at a new to me restaurant.
I'm making Plant-based Bistro's buffalo chik'n patty. They use it in a sandwich, but I'm going to eat a patty with the other half of the home fries I had for breakfast, steamed broccoli and sautéed kale.
ETA: This came out pretty good. My only quibble is that it needs a bit of salt (for health reasons, the Bistro is quite low-almost no salt). I think instead of water, I'll use veggie broth for the seitan next time. Other than that it was great. The texture was wonderful. I think it's due to adding some chickpea flour in the dry mix. It really does help reduce what can be a rubbery texture. I will get four servings out of the recipe, which is great. It's very filling. I made my own buffalo sauce as well as the ranch dressing. I basically make a quick ranch with vegan mayo, a little vinegar, a little lemon juice, some garlic and onion powders and dill weed.
ETA: This came out pretty good. My only quibble is that it needs a bit of salt (for health reasons, the Bistro is quite low-almost no salt). I think instead of water, I'll use veggie broth for the seitan next time. Other than that it was great. The texture was wonderful. I think it's due to adding some chickpea flour in the dry mix. It really does help reduce what can be a rubbery texture. I will get four servings out of the recipe, which is great. It's very filling. I made my own buffalo sauce as well as the ranch dressing. I basically make a quick ranch with vegan mayo, a little vinegar, a little lemon juice, some garlic and onion powders and dill weed.
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OP
OP
Tartiflette
Grated carrots with sliced beetroot plus vinaigrette and yeast flakes.
Warm apple crumble and soya cream.
Grated carrots with sliced beetroot plus vinaigrette and yeast flakes.
Warm apple crumble and soya cream.
yup, technically it should be 12-24 hours in the fridge but I figure that 3 hours in the freezing cold is better than nothing - pasta is the same and if we remember to do it ahead of time it works too
last night we had our spaghettini with garlic, onions, olives, cherry tomatoes, mushrooms and we cut the garlic, onions and mushrooms ahead of time so they can "do their thing" and we had leftovers so that pasta, in the fridge, will develop its resistant starch too - also a 1/4 baguette sliced thinly with miso on it - nuts and chocolate chips for dessert
Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com
