OP
OP
What Did You Cook or Bake today?
- Thread starter shyvas
- Start date
OP
OP
- Joined
- Dec 2, 2017
- Reaction score
- 1,209
- Age
- 50
- Lifestyle
- Vegan
My car got a flat. The spare is worthless. It's a long weekend in Aus due to public holiday. So I'm home bound for a few days, until I can get tires delivered.
I'm out of whole wheat flour, and oil. The local shop within walking distance doesn't have whole grain flour and I neglected to pick up oil when I took a walk there last. But I have some white flour, and I have some soaked then frozen corn that's been sitting in the freezer and needs to be used.
So today I experimented with making dough for my spring rolls with a combination of pulverized corn, white flour, water and salt. I also experimented with cooking them without oil. Pan fried was difficult, even in a wok, without sticking and using water. I baked the others. They didn't brown as I was told they would, were a bit dry, but otherwise they were o k.
I'm out of whole wheat flour, and oil. The local shop within walking distance doesn't have whole grain flour and I neglected to pick up oil when I took a walk there last. But I have some white flour, and I have some soaked then frozen corn that's been sitting in the freezer and needs to be used.
So today I experimented with making dough for my spring rolls with a combination of pulverized corn, white flour, water and salt. I also experimented with cooking them without oil. Pan fried was difficult, even in a wok, without sticking and using water. I baked the others. They didn't brown as I was told they would, were a bit dry, but otherwise they were o k.
I made Robin Robertsons recipe for coffee cake. The ingredients have 2 cups sugar, but instructions have 3/4 cup in the streusal mix, and the rest in the batter. I often make the streusal first, then add 2 cups in the batter--and everyone loves it so much 
.
I made it right today---and now it tastes like coffee cake
I did sub even more applesauce for oil though, seemed to take too long to bake
.I made it right today---and now it tastes like coffee cake
I did sub even more applesauce for oil though, seemed to take too long to bake
Do we have a recipe for this? I’m looking for something tried and true.
Pie! I made another pie! Apple/cherry again. And may I say, pie before bed will help you sleep better. 
This is the one I make. It can be dry, so don't over bake.
I just made some hummus, and I'm going to make a veggie pot pie for my dad, who's recuperating from hand surgery.
OP
OP
OP
OP
It's three posts above PT's photo.
ah, thank you - I thought I had seen it and then was so busy typing and drooling that I didn't look back
Emma JC
OP
OP
Since I am apparently coming down with something, I made a big batch of soup...technically just broth with diced carrots celery and onion. Then I can add rice or pastina depending on what I’m in the mood for.
TofuRobot
Forum Legend
I stocked up on bulk bean soup mix and barley and just tossed a bunch of stuff into the IP to make soup. I've haven't made any in a long time out of laziness so I'm really looking forward to having it for dinner.
Thank you!
My recipe is slightly different from the one posted above. I don't know where it's from. My mother gave it to me ages ago, so it could be from her old Better Homes and Garden cookbook or from a relative. I subbed out the non-vegan items (buttermilk, butter and an egg).
Ingredients:
4 cups sifted flour
1 TBSP baking powder
2 tsp salt
1 tsp baking soda
1/4 cup vegan butter
1/4 cup sugar
1 1/2 cups raisins
EnergG egg replacer (equivalent of 1 egg)
1 3/4 cups nondairy milk (I use almond milk)
1 1/2 tsp. cider vinegar
Instructions: Preheat over to 375 F
Add vinegar to nondairy milk and let sit for about 10 minutes.
Sift flour, baking powder, salt and baking soda.
Cut in butter until it's the consistency of a fine, crumbly mixture.
Add sugar and raisins; mix well.
Combine egg replacer and milk mixture and add to dry ingredients; stir with a spoon and add more flour if needed to make a soft dough.
Turn on floured surface and knead for 2 to 3 minutes or until smooth.
Divide the dough in half and shape into round loaves.
Place on large ungreased baking sheet and cut a deep cross in each loaf.
Bake at 375 F for 40 to 45 minutes (I usually go 45 minutes)
Note: It keeps for about two days, longer if you refrigerate it. I usually freeze one loaf and devour the other in about three days.
OP
OP
This is the recipe that I make. I substitute the buttermilk with soya milk plus 1 tsp of cider vinegar.
Soda bread doesn't keep well so I usually just freeze any leftover slices.
Soda bread doesn't keep well so I usually just freeze any leftover slices.
Soda bread recipe - BBC Food
www.bbc.co.uk
Thank you!
My recipe is slightly different from the one posted above. I don't know where it's from. My mother gave it to me ages ago, so it could be from her old Better Homes and Garden cookbook or from a relative. I subbed out the non-vegan items (buttermilk, butter and an egg).
Ingredients:
4 cups sifted flour
1 TBSP baking powder
2 tsp salt
1 tsp baking soda
1/4 cup vegan butter
1/4 cup sugar
1 1/2 cups raisins
EnergG egg replacer (equivalent of 1 egg)
1 3/4 cups nondairy milk (I use almond milk)
1 1/2 tsp. cider vinegar
Instructions: Preheat over to 375 F
Add vinegar to nondairy milk and let sit for about 10 minutes.
Sift flour, baking powder, salt and baking soda.
Cut in butter until it's the consistency of a fine, crumbly mixture.
Add sugar and raisins; mix well.
Combine egg replacer and milk mixture and add to dry ingredients; stir with a spoon and add more flour if needed to make a soft dough.
Turn on floured surface and knead for 2 to 3 minutes or until smooth.
Divide the dough in half and shape into round loaves.
Place on large ungreased baking sheet and cut a deep cross in each loaf.
Bake at 375 F for 40 to 45 minutes (I usually go 45 minutes)
Note: It keeps for about two days, longer if you refrigerate it. I usually freeze one loaf and devour the other in about three days.
thank you so much, I will definitely try it
Emma JC
Brian W
Conscientious Christian
It's not cooking or baking but I made a batch of Swedish Chocolate Balls and they are now in the fridge. I couldn't resist eating some of the mixture along the way though.
