What was the texture like though? I imagined it would be dense.
I didn't really want to try, not like I miss eggs.
I'm making the PPK Italian sausage. Maybe a spaghetti night. Or maybe I'll make sub buns?
What Did You Cook or Bake today?
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I didn't really want to try, not like I miss eggs.
I'm making the PPK Italian sausage. Maybe a spaghetti night. Or maybe I'll make sub buns?
Yum on the PPK sausage! I love that recipe.
The texture was fine, I thought, though I like my French toast on the denser side anyway. I always use old bread or a dense bread. But the batter absorbed nicely, and the flavor was great with the additions I made. And it didn't make the bread any more dense that it was. I liked it better than the omelette.
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No cooking or baking involved. I stuffed some pitted dates with cashew butter then dipped them in melted chocolate.
Made the weirdest seitan ever. I wanted to make more of PPK's sausage, that I just made yesterday, and double the recipe. I suck at following recipes as it is, so I should have known better, but I mostly wanted to be sure and get spices right. I mashed the beans, then got all the dry ingredients in a bowl and mixed up some no beef broth and let it cool. Came back, mixed in the broth with the dry really well--and realized I forgot the beans 
. I was talking to my son at the time and he said just knead them in, if it were me, i'd have left the dough without them, but I figured I'd try. They came out such a weird texture, like almost layered with bean mush. Not bad, got the spices right 
And also found it's important to thaw frozen cranberries when making muffins. I'd always done it by default, but this time I just threw them in right from the freezer. Dough got like ice cream, and the muffins were a bit dense
. I was talking to my son at the time and he said just knead them in, if it were me, i'd have left the dough without them, but I figured I'd try. They came out such a weird texture, like almost layered with bean mush. Not bad, got the spices right And also found it's important to thaw frozen cranberries when making muffins. I'd always done it by default, but this time I just threw them in right from the freezer. Dough got like ice cream, and the muffins were a bit dense
So, I made the liquid egg sub, this time using a combo of the recipes from Cheap Lazy Vegan and the one that was posted here. Tweaks: I added a tsp of baking powder and used 1/2 cup of soy milk and filled the rest with water until it measured 1 1/3 cups. I did not include CLV's 2 tbs of oil, but I did add the 2 tbs of nooch flakes and the garlic powder. I also didn't use the aquafaba. It's definitely less chewy with the baking powder, and the flavor from the nooch flakes and garlic powder also helped. It's still not as fluffy as I'd like but it's much lighter in texture using the baking powder. I would make it again this way, even without the aquafaba.
SuicideBlonde
Adorkable rockstar!
Simple Savory Seitan for Sandwiches
Seitan is a high-protein, low-fat vegan food made from wheat gluten. Don't fear gluten, HAIL SEITAN!...Unless you're allergic/intolerant of course (because in that case, I am sorry...maybe check out this gluten-free, soy-free Burmese Tofu or Black
www.marystestkitchen.com
Super simple. I change up the spices. I had vegan pork bullion, katchup, soy sauce, liquid smoke, cumin, paprika and other spices. I use my rice cooker to steam it. It is not super hard or rubbery. It is great for sandwiches.
I made a cauliflower cheeze soup. I made loads as I didn't follow the recipe properly. It was nice, though.
Simple Savory Seitan for Sandwiches
Seitan is a high-protein, low-fat vegan food made from wheat gluten. Don't fear gluten, HAIL SEITAN!...Unless you're allergic/intolerant of course (because in that case, I am sorry...maybe check out this gluten-free, soy-free Burmese Tofu or Black
Super simple. I change up the spices. I had vegan pork bullion, katchup, soy sauce, liquid smoke, cumin, paprika and other spices. I use my rice cooker to steam it. It is not super hard or rubbery. It is great for sandwiches.
I have never tried to make seitan and this does seem simple so maybe I will pick up some VWG and try it. Thanks for the recipe.
Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com
OP
OP
A huge batch of mole style bean and sweet potato chili in the IP. It's a shame that I had to use
kidney beans (can't find tinned black beans and the local shops don't have dry ones) as they don't taste
as good as black turtle ones.
kidney beans (can't find tinned black beans and the local shops don't have dry ones) as they don't taste
as good as black turtle ones.
Vegan cinnamon rolls. For some reason the small always reminds me of Christmas! But why do mine just look like a curly dog poo, rather than the pictures in the recipe book??
Honestly
Honestly it's true! Although the majority of my cooking tastes OK. it never looks like the amazing pictures!Not sure if this was meant to be funny but it made me chuckle.
OP
OP
A spicy (not piquant) brown lentil & vegetable soup in the IP.
Have a seitan in the IP that's 50/50 black beans and vwg. Not what I usually like, but i had cooked a lot of black beans 
. Nailed the seasoning though, so should be good thin sliced for sandwiches
. Nailed the seasoning though, so should be good thin sliced for sandwichesI've got two loaves of soda bread in the oven. I can't wait to have some, toasted with a little vegan butter.
I made a large pot of cabbage soup yesterday with vegetable broth, cabbage, onions, zucchini, carrots and great northern beans. I added some crumbled firm tofu to my first bowl and today I added some meatless grounds. It's so good!
@KLS52 That sounds amazing! I think my problem formerly was that I used water, not broth, for my soups, stews, or pilafs; stuff was healthy and edible, but kind of boring. I recently got a jar of vegetable broth paste, and it made a big difference in the dishes I made with it.
I love the better than bouillon brand. The drawback is the sodium and I'm not exactly light handed when I use it. I like my soups to be flavorful and usually means extra paste and extra sodium. I'm fortunate it doesn't really pose an issue for me.
I like cabbage. I saw a chef on IG sear a big wedge of cabbage like you would with a steak. It looked quite nice. I've never tried that.
