MadamSarcastra
MadamSarcastra, over & out.
I made lo mein for the first time! My improvised sauce turned out incredibly tasty... I'm very excited to try this! 
What did you cook or Bake today? (2018)
- Thread starter Katrina
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OP
OP
The zucchini butter is meh. I had high hopes because of the rave reviews. Maybe next time I'll add more garlic. Also, it would probably be smoother if I were to shred the zucchini instead of chop it.
I made overnight oats for the first time ever last night for my breakfast this morning, and again tonight. It's strange that I haven't tried this before as I'm a huge oat fan. It turned out OK, though a bit basic, so I think it needs some tweaking.
I made a batch of cold brew coffee. It will be ready when I get home from work tonight. I am letting it brew for 18 hours. I'm also going to make pesto. My basil plant needs a trim what with all the rain we've been getting. I also have been craving seitan sausages. Tonight will be a cooking night for sure. 
MadamSarcastra
MadamSarcastra, over & out.
Just made a big batch of super-tasty roasted cauliflower "cheese" sauce... over two & a half pounds of it. LOL
I made three batches of pesto. I am going to have pesto all winter! I'm also making zucchini-banana-chocolate chip muffins. Some will go to work tomorrow and some will go to my parents' for when my mom is home after knee surgery. She loves the muffins. My friend gave me a huge zucchini, so I'm making the muffins, and tomorrow I'm making the zucchini cakes (mock crab cakes). I have enough shredded zucchini for three batches of the cakes and two batches of muffins.
I made chickpea cutlets, a batch of zucchini cakes (I would have made more, but I ran out of Old Bay. I swore I'd bought another jar), and dough for veggie pot pie. I will make the pot pie tomorrow night.
Val
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I've always admired people who know how to make edible dough, moreover, who do much baking on a daily basis
. It's so difficult...
I think I inherited my mom's baking genes.I've always admired people who know how to make edible dough, moreover, who do much baking on a daily basis
The recipe for this dough is very simple and it always comes out delicious. I'm at work, but I can post it in case you want to try it. My aunt called it "foolproof pie crust." It works for sweet pies as well as savory ones.
Val
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I love savory pies!I think I inherited my mom's baking genes.
It would be so cool if you post your recipe somedays (not right now, of course)...
MadamSarcastra
MadamSarcastra, over & out.
Val
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Ooo! Horseradish mustard again! You are "our" person then!My vegan zucchini-garbanzo-burger "patty melt" experiment, in pictures....
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... We also have a similar product - "Gorchitsa s khrjenom", but i don't buy it, as it's beyond my comprehension
(i like them separately).
l had Aldi horseradish mustard-and need more! Nice and grainy, and horsey spicy.
I made garbanzo-artichoke hearts much like @MadamSarcastra patties, added brown rice and oats. I finally tried the Bragg kelp seasoning packet I got when I ordered their sample packs. If you haven't, go to Braggs web page and they'll send you all their seasoning packets to try. I found it extremely fish-like. Which was ok. I also added Old Bay- l used to use that a lot, now don't even care for it anymore! The kelp I would recommend to anyone wanting a fishy taste
I made garbanzo-artichoke hearts much like @MadamSarcastra patties, added brown rice and oats. I finally tried the Bragg kelp seasoning packet I got when I ordered their sample packs. If you haven't, go to Braggs web page and they'll send you all their seasoning packets to try. I found it extremely fish-like. Which was ok. I also added Old Bay- l used to use that a lot, now don't even care for it anymore! The kelp I would recommend to anyone wanting a fishy taste
MadamSarcastra
MadamSarcastra, over & out.
Made more vegan cocoa-cacao cookies with my remaining dough....
And I reheated my take-out, thin crust, cheese-less pizza (with onion, mushroom, black olive & green pepper).... Added nooch, oregano, basil, garlic powder, some Daiya mozz-shreds, baby greens, Roma tomato, & a little more Daiya (got it set so I'll cut it in half, then cut that half in half, and I'll have two big slices to eat tonight)....
And I reheated my take-out, thin crust, cheese-less pizza (with onion, mushroom, black olive & green pepper).... Added nooch, oregano, basil, garlic powder, some Daiya mozz-shreds, baby greens, Roma tomato, & a little more Daiya (got it set so I'll cut it in half, then cut that half in half, and I'll have two big slices to eat tonight)....
OP
OP
Over the long weekend, I made pad thai salad and strawberry shortcakes. I brought both to the BBQ at a friend's place, and both went over well. They had never had strawberry shortcake before, so it was fun introducing it to them.
Pad Thai salad huh? I'm interested
I love strawberry shortcake! With biscuits-not the little cake some use. Baking powder biscuit with the strawberries sliced and sugared overnight to release their juices, and whipped creme. I made it once with whipped coconut creme and liked that
I am going to batch cook tomorrow. I am going to either boil or part bake some potatoes, roast some chickpeas in spices and prepare black beans/rice/sweetcorn/veggies/onions to keep in the fridge in my glass storage containers for easy meals.
That always makes me think of the Strawberry Shortcake doll. It was in the 1980s so probably before your time! She smelled like strawberries.
That always makes me think of the Strawberry Shortcake doll. It was in the 1980s so probably before your time! She smelled like strawberries.
Not today, but over the weekend I gave my slow-cooker a workout: first I cooked some white beans, home-grown blackeyed peas, and brown rice. I measured the proper amount of water first and put it in the cooker. Then I added the legumes, and after they had cooked a bit I added the rice (which doesn't take so long to cook). everything came out perfect- cooked, but not overdone.
Then I cleaned it out well and baked some potatoes in it on "low".
Then I cleaned it out well and baked some potatoes in it on "low".
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