What Did You Cook or Bake today?

[shyvas]

A white aubergine & veggie mince bake topped with Violife made in the slow cooker.
I'm going to my pal's place downstairs as we are preparing our trip to the UK.

 

[Val]

A white aubergine & veggie mince bake topped with Violife made in the slow cooker.
I'm going to my pal's place downstairs as we are preparing our trip to the UK.

Are the borders opened already? Have a wonderful (and safe) journey.

 

[shyvas]

Are the borders opened already? Have a wonderful (and safe) journey.

They've been open since a long time.

 

[Veganite]

I'm baking nachos today for my guests. We're having a small get together, so I thought vegan nachos would work for everyone to snack on.

I'm going to prep some Beyond ground into taco meat in a little while. Then I have all the veggie trimmings to top the nachos with. I don't serve my nachos with queso sauce. I think that's a Mexi-American thing, I am not sure, but I will make a fresh guacamole and salsa from scratch to serve with the nachos. I much prefer my own rather than store bought. I will use store bought vegan sour cream though, but that's it.

It's funny, we all know vegan cheeses just aren't as authentic in flavour as real non-vegan cheeses are, which as vegans we have all come to accept. However, for some reason vegan cheese works amazingly well on nachos. It melts nicely on the chips and has a very nice cheesy flavour. I am confident my guests won't nitpick that it's vegan food.


*

 

[Val]

They've been open since a long time.

We're opening our borders for international flights back and forth on Aug.1st, and, i suspect, the consequences will be very, very sad.

 

[silva]

Right now I have the cashews soaking and the yogurt in the fridge ready to finally make this recipe for mozzerella!

A Better Buffalo Mozzarella - Artisan Vegan Life

I am forever experimenting, trying to emulate and improve upon my own recipes. After developing my first vegan buffalo mozzarella several years ago, I was thrilled and happily served it to countless people, who seemed as thrilled as me. Then came the person – an omnivore – who was brutally...

www.artisanveganlife.com

Every one I've tried, that didn't have ingredients like lactic acid or kappa carrageenan, was either so bland, or tasted of garlic and herbs and just sticky
I now know how to use agar, so I'm hopeful for nice slicing mozzerella that sound taste like what I would expect!
Will review in a day or two!

 

[silva]

I'm baking nachos today for my guests. We're having a small get together, so I thought vegan nachos would work for everyone to snack on.

I'm going to prep some Beyond ground into taco meat in a little while. Then I have all the veggie trimmings to top the nachos with. I don't serve my nachos with queso sauce. I think that's a Mexi-American thing, I am not sure, but I will make a fresh guacamole and salsa from scratch to serve with the nachos. I much prefer my own rather than store bought. I will use store bought vegan sour cream though, but that's it.

It's funny, we all know vegan cheeses just aren't as authentic in flavour as real non-vegan cheeses are, which as vegans we have all come to accept. However, for some reason vegan cheese works amazingly well on nachos. It melts nicely on the chips and has a very nice cheesy flavour. I am confident my guests won't nitpick that it's vegan food.


*

Right? I don't care whether things are "just like", I want them 'good', and similar enough to invoke the memory!
I made this recipe-didn't culture that long though, maybe more like 13 hours? Anyway, I had 3 people say it tasted JUST like sour cream! Texture was thick, more like a thick cream chese. I didn't even think of it that way since I sub soy yogurt when I want sour cream, but when they said it, I was like "yeah! that's sour cream!"
I did half the recipe-

Easy Probiotic-Cultured Vegan Cheese

We've made vegan cheese before (Vegan Garlic Herb Cheese + Spicy Pimento Cheese Ball), but not like this. This version has the good stuff in it -

minimalistbaker.com

I'm going to try again with the much cheaper raw sunflower seeds!

 

[Veganite]

Right? I don't care whether things are "just like", I want them 'good', and similar enough to invoke the memory!
I made this recipe-didn't culture that long though, maybe more like 13 hours? Anyway, I had 3 people say it tasted JUST like sour cream! Texture was thick, more like a thick cream chese. I didn't even think of it that way since I sub soy yogurt when I want sour cream, but when they said it, I was like "yeah! that's sour cream!"
I did half the recipe-

Easy Probiotic-Cultured Vegan Cheese

We've made vegan cheese before (Vegan Garlic Herb Cheese + Spicy Pimento Cheese Ball), but not like this. This version has the good stuff in it -

minimalistbaker.com

I'm going to try again with the much cheaper raw sunflower seeds!

Hmm, interesting. I might give that a try. Thanks for sharing!


*

 

[PTree15]

I just made this pasta salad. It has Italian dressing in it. I definitely will be having some of this for dinner.

 

[KLS52]

That looks delicious! And it’s pretty too.

 

[PTree15]

That looks delicious! And it’s pretty too.

Thank you! It is delicious!
Here is today's bake: zucchini banana chocolate chip muffins

 

[PTree15]

I just put two zucchini breads in the oven. I'm on a roll.

 

[Raven]

I just put two zucchini breads in the oven. I'm on a roll.

A bread roll?

 

[PTree15]

A bread roll?

LOL! I didn't even see what I did there!

 

[silva]

Right now I have the cashews soaking and the yogurt in the fridge ready to finally make this recipe for mozzerella!

A Better Buffalo Mozzarella - Artisan Vegan Life

I am forever experimenting, trying to emulate and improve upon my own recipes. After developing my first vegan buffalo mozzarella several years ago, I was thrilled and happily served it to countless people, who seemed as thrilled as me. Then came the person – an omnivore – who was brutally...

www.artisanveganlife.com

Every one I've tried, that didn't have ingredients like lactic acid or kappa carrageenan, was either so bland, or tasted of garlic and herbs and just sticky
I now know how to use agar, so I'm hopeful for nice slicing mozzerella that sound taste like what I would expect!
Will review in a day or two!

I've been having these mostly in salads, and they reminded me of the taste of blue cheese bit's! This really isn't that much like mozzerella, but, it is closer to the mozz youd get at an Italian deli- more squishy than sliceable (at least that's my take-I could be very wrong)
I will be making again

BTW- Telephone agar is $2.50 for a pack, and surprisingly less on amazon!

 

[silva]

A big Instant Pot of beans cooking for baked beans- like American style, sweet and spicey! I got a pack of Aldi hot dogs to slice into some of them later

 

[PTree15]

A big Instant Pot of beans cooking for baked beans- like American style, sweet and spicey! I got a pack of Aldi hot dogs to slice into some of them later

I'm going to make baked beans this week, too. I haven't had them in ages, and I'm craving them.

Today I have made Italian dressing, and right now I have beets roasting in the solar oven. I'm going to try making seitan in the solar oven after the beets. I don't want to turn on the oven in this heat even with the AC on. It still gets too hot.

 

[KLS52]

Mmmmm roasted beets!

 

[PTree15]

I'm going to make baked beans this week, too. I haven't had them in ages, and I'm craving them.

Today I have made Italian dressing, and right now I have beets roasting in the solar oven. I'm going to try making seitan in the solar oven after the beets. I don't want to turn on the oven in this heat even with the AC on. It still gets too hot.

The seitan came out great! It took about half an hour longer, but it even browned the way it does in my regular oven. So happy! I'm going to get it crispy by grilling it outside along with some yellow squash.

 

[PTree15]

I made four batches of pesto.