What Did You Cook or Bake today?

[PTree15]

On my list for today: Cheap Lazy Vegan's holiday roast, turnips, cranberry bread, and maybe I will try a biscotti recipe. I have a bunch of other stuff to do for Thanksgiving Day (mostly cleaning and setting up the table and areas for air mattresses, lol), but I'm hoping to get it all done so that tomorrow I can focus on more cooking/baking: apple pies (2), mashed potatoes and maybe broccoli cheez casserole. I may leave the casserole for Thursday morning, as it's better served fresh.

Well, so far I have only the roast done (it's actually still roasting, lol), but I still plan to make the turnips and now hummus. I thought I had a container in the freezer, but apparently, I ate that! I'm hoping I will have enough left in the tank to make the cranberry bread, as I really want some for Thanksgiving. The roast was the most important thing to get done. It's not a difficult recipe, just a little bit of work turning it a quarter every 15 minutes for the both cooking cycles, and basting on the second cycle. It's so worth it, though, as it's delicious. And this time I had almost all of the ingredients (I was lacking beetroot powder and dark soy sauce the first time I made it).

I have a concert tomorrow night, hence my desire to get my part of the dinner done by early tomorrow afternoon.

 

[Raven]

I have a concert tomorrow night, hence my desire to get my part of the dinner done by early tomorrow afternoon.

Who are you seeing?

 

[PTree15]

Who are you seeing?

I am seeing Eggy, a kind of jam band, I'd guess you call them. My nephew and his SO invited me along, so it should be fun! I never say no when they invite me to concerts. I figure the day will come when they think I will be too old, lol. The concert is an hour from my house, so not too bad of a drive. And they are staying at my house for Thanksgiving.

I'm making chocolate chip scones that we can have for breakfast tomorrow. And apple pie and hopefully cranberry bread. I got the turnips and roast done last night (the roast came out awesome, and it was all I could do not to eat half of it!). I'm leaving the mashed potatoes (per request from my sister, lol) and broccoli cheez casserole for tomorrow.

 

[shyvas]

The hard sugar sounds to me like you made a sort of rock candy. But if you don't like that, maybe you could freeze it (to keep it from spoiling) and then use some of it anytime you want to add sugar to a dish or drink.

(bold emphasis mine) NOT POSSIBLE. But even as an American, I have to agree about omitting the syrup. It sounds like this is supposed to be a savory dish, and I've never cared for sweetener of any kind in something like that, although I know many do.

I disagree here. Garlic is too overpowering and at times simply doesn't pair with certain ingredients, especially lemon. I also really dislike raw garlic especially if it's marinated. Beware of making marinades using raw garlic and not placing in the fridge as it can become poisonous.

I prefer a hint of garlic when making certain dishes and only use larger quantities when making curries or chili.

 

[KLS52]

I like garlic but it needs to be mild. Roasted is amazing especially as garlic bread with butter.
I like pasta with garlic and oil but I leave the cloves whole so that I get flavor but I won't eat the garlic.
I also love garden tomatoes/cucumber salad with garlic and oil. The can be chopped fine for this but again, I don't like too much.
I use powdered garlic more than fresh because it's a milder flavor I think. And then I'm not buying into the garlic.

 

[shyvas]

I also like roasted pink garlic, especially when it's pureed. However, I don't make it anymore due to high electricity prices.
Do you actually marinate raw garlic in oil or just add it before eating?
I also use garlic granules as I only like a hint.
Another pet hate is people smelling of garlic. It's really off putting when they stand too close to you.

 

[PTree15]

I also like roasted pink garlic, especially when it's pureed. However, I don't make it anymore due to high electricity prices.
Do you actually marinate raw garlic in oil or just add it before eating?
I also use garlic granules as I only like a hint.
Another pet hate is people smelling of garlic. It's really off putting when they stand too close to you.

I do agree on people who reek of garlic, lol. I use fresh garlic probably as much as I use granules, and I do agree that fresh is stronger. I guess I want to really taste the garlic in some dishes. Like when I make spaghetti with olive oil, black olives and garlic, I give the garlic a rough chop because I want to eat it.

 

[shyvas]

I do agree on people who reek of garlic, lol. I use fresh garlic probably as much as I use granules, and I do agree that fresh is stronger. I guess I want to really taste the garlic in some dishes. Like when I make spaghetti with olive oil, black olives and garlic, I give the garlic a rough chop because I want to eat it.

That's different. It's similar to pesto sauce even though I still only add a hint of garlic as I love the basil flavour with evo. However, I still disagree about the phrase 'you can't have enough garlic'.

 

[Emma JC]

haha, I am sure that I am one of "those people" (the garlic smelling ones)

Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com

 

[KLS52]

Good point about people who reek of garlic…and could be the crux of my aversion to too much of it. Try growing up in a predominantly Italian household. Most of the adults smelled of garlic, lol. And whenever we had a family gathering, which was pretty much every other week, the protocol was that you had to go around the table and kiss/say hello to all of the aunts and uncles. I always remember smelling garlic, lol. And then when you left you had to do it all over again. I loved family get togethers but hated that ritual of having to formally say hi/bye all the time.

It’s probably also why I can’t stand oregano and basil. There was just always so much of it lol.

My mom was a great cook/baker and she made homemade bread and pasta every week. She would get mad because, while I liked her bread and pasta, I always preferred Pizzaria pizza and store bought pasta.

 

[silva]

Good point about people who reek of garlic…and could be the crux of my aversion to too much of it. Try growing up in a predominantly Italian household. Most of the adults smelled of garlic, lol. And whenever we had a family gathering, which was pretty much every other week, the protocol was that you had to go around the table and kiss/say hello to all of the aunts and uncles. I always remember smelling garlic, lol. And then when you left you had to do it all over again. I loved family get togethers but hated that ritual of having to formally say hi/bye all the time.

It’s probably also why I can’t stand oregano and basil. There was just always so much of it lol.

My mom was a great cook/baker and she made homemade bread and pasta every week. She would get mad because, while I liked her bread and pasta, I always preferred Pizzaria pizza and store bought pasta.

Ewww...the smell that comes through the pores . I always associated that with alcoholism, IDK, just seemed my experience
I do love the smell of it cooking. I love mincing it! Even when the cutting board sits out I like the smell. Not onions though, I always wash it right after cutting onions.

I just bought 10 pounds of russet potatoes and want to make something, but nothing comes to mind. Maybe scalloped? With lots of garlic and onions

 

[Veganite]

I baked some veggie pakoras for lunch. They were really yummy.

Here's the recipe I followed if anyone wants to try them.

Ingredients​

• 1 large carrot
• 1 small potato
• An inch cubed of ginger (2.5cm cubed)
• ½ teaspoon sea salt
• 1 teaspoon onion powder
• Twist black pepper
• ½ teaspoon cumin seeds
• 1 heaped teaspoon curry powder (or garam masala)
• A handful of chopped parsley (or coriander leaves)
• 75g chickpea flour (garbanzo bean or gram flour) ¾ of a cup approx

Instructions​

1. Grate the carrot and potato (buy organic and leave the skins on).
2. Grate the ginger using a fine grater.
3. Add all ingredients into a mixing bowl (except the chickpea flour)
4. Sift the chickpea flour (to avoid lumps) on top of the ingredients in the bowl.
5. Mix all ingredients together thoroughly. This is easiest using your hands. Once everything starts to combine then 'squidge' and compress with your hands until everything is wonderfully melded together.
6. Line a baking tray with parchment paper.
7. Spoon dessert sized spoon dollops onto the baking tray. Compress down slightly if you want them to be more like patties.
8. Bake in a preheated oven (between 200C/240C or 400F/465F) for about 25 minutes. All ovens are not the same, so use the temperature that works best for your oven. Basically, you want them baking really hot in order to cook through and crisp a little on the edges (but not to burn).

Source here

 

[PTree15]

I've got another apple pie in the oven. My dad and a friend will get most of it, but I will save a slice or two for me, as I got just one piece of the first pie on Thanksgiving.

 

[KLS52]

Possibly my best loaf to date. I am so pleased

 

[PTree15]

I'm making soup with black beans, kale, onions and potatoes. I think I will throw in some soy curls, too.

Oh, and I'm going to make cranberry nut muffins. I've been jonesin' for something cranberry (besides cranberry sauce, lol).