I think I will try this recipe for vegan Lemon Garlic Soy Curls tomorrow night for dinner. It sounds really good. I will roast some veggies to go with it.
What Did You Cook or Bake today?
- Thread starter shyvas
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I still haven't had a chance to make this, but it's on my list for this week.
I've made some vegan cheese, and it's chilling in the fridge. I tried a new recipe, and I hope it's good.
I made another loaf of the whole wheat, minestrone, and a Caramel type pudding. thought I'd play around and make like a flan, with carmelized sugar botton--did not work right! Appartently beet sugar doesn't melt the same, anyway, it took so long to mash it so it would melt, then scraped into bowl topped with thick pudding. Next day in fridge I found the sugar a very very hard layer in the bowl. I had to transfer the pudding. I have no idea what to do with the hard sugar. It's like over a half inch. I mean, I can probably melt it in IP, but then what to do with it? 
This vegan cheese was ... OK. I mean, it's passable, but it needs more tang. It did have lemon juice in it, but I guess it wasn't enough. I did like the hint of smoky flavor from the smoked paprika, though. I also liked the process better than another vegan cheese I made with similar ingredients. The agar agar was put in the blender with the rest of the ingredients, and then you had to heat the whole mixture to boiling and simmer for 2 minutes. The other recipe I used, which I can't find at the moment, had the agar agar heated with water in a pan.
Anyway, the texture was good, sliceable, etc. I think I will try mustard or vinegar next time. I don't want to mess with the texture too much, so I hope that works. All that said, I enjoyed it on saltines with hot peppers.
OP
OP
I've never gone that road to try and make fauxmage. However, I believe that you require to add lactic acid to obtain some tang.
La Fauxmagerie (their cheezes are excellent) also list lactic acid in their list of ingredients for Brixton Blue. Moreover, it tastes exactly the same as dairy. The texture is also the same and doesn't have that 'plasticky' feel.
OP
OP
I made another loaf of the whole wheat, minestrone, and a Caramel type pudding. thought I'd play around and make like a flan, with carmelized sugar botton--did not work right! Appartently beet sugar doesn't melt the same, anyway, it took so long to mash it so it would melt, then scraped into bowl topped with thick pudding. Next day in fridge I found the sugar a very very hard layer in the bowl. I had to transfer the pudding. I have no idea what to do with the hard sugar. It's like over a half inch. I mean, I can probably melt it in IP, but then what to do with it?
Did you bake the puddings in the oven in a bain marie? The caramel should have melted with the heat. You can always add some boiling water to whatever is left at the bottom of the ramequins and it will melt.
OP
OP
I really like soya curls and lemon is one of my favourite ingredients. I made lemon pasta for dinner, last night. It's by far one of my favourite pasta dishes as well as pasta with pesto.
However, I would be tweaking that recipe as imo, there is far too much garlic. The latter would overpower the delicate lemon flavour and I would also omit the syrup. However, I do know that Americans like a sweet taste in their food. I remember how bread tastes over there; similar to cake!
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.I made another loaf of the whole wheat, minestrone, and a Caramel type pudding. thought I'd play around and make like a flan, with carmelized sugar botton--did not work right! Appartently beet sugar doesn't melt the same, anyway, it took so long to mash it so it would melt, then scraped into bowl topped with thick pudding. Next day in fridge I found the sugar a very very hard layer in the bowl. I had to transfer the pudding. I have no idea what to do with the hard sugar. It's like over a half inch. I mean, I can probably melt it in IP, but then what to do with it?
(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.
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Lactic acid does add a more cheesy taste with the nooch. I bought it when I got the Non Dairy Evolution by Chef Skye. I gave up trying cheeses with carageenan, but do use the lactic acid in recipes like yours.
Sauerkraut -either blended or just the juice--also works really well. Just like a Tblsp. I liked it, and don't even like sauerkraut
I just got the new Vegan Creamery by Miyoko Shinner. Most of the recipes call for different types of cultures, white watermelon seeds, and lots use coconut.
It's a shame plain soy yogurt isn't more available here. Yogurt and cashews, cultured together, is my favorite way to start cheese
Problem was getting the hard sugar out of the glass bowl! My son had it over boiling water in the Instant pot and had a time trying to scrape and chisel it out.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.
I remember making rock candy when my kids were little. Two small glasses filled with dissolved cane sugar with the ends of a string in each one. Thw water would wick up each end and form crystals. Something like that
I like a lot of garlic, but often find it hard to get that sweet spot of sauteeing it. Not all garlic tastes that good either, I def need to plant some this fall
Pretty decent loaf after a couple of not so great results.
It did get a little dark...I used a different score and the tips got overdone. But that doesn't bother me.
It did get a little dark...I used a different score and the tips got overdone. But that doesn't bother me.
there can never be too much garlic in my world, I am very picky about where it comes from - thankfully I can usually buy Canadian and it is a very strong flavour with quite large bulbs - never ever from China
Emma JC
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Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com
For me, there is never too much garlic, hehe, so I may leave it as is, but I probably will skip the syrup. I don’t care for sweetness in this type of recipe. I adore lemon as well.I really like soya curls and lemon is one of my favourite ingredients. I made lemon pasta for dinner, last night. It's by far one of my favourite pasta dishes as well as pasta with pesto.
However, I would be tweaking that recipe as imo, there is far too much garlic. The latter would overpower the delicate lemon flavour and I would also omit the syrup. However, I do know that Americans like a sweet taste in their food. I remember how bread tastes over there; similar to cake!
Recipe called for melting just sugar till carmelized--it took sooooo long, and I had to use a fork to try and break it apart. By the time it was melted it hardened immediately in the bowl. I used an Instant Pot on a rack over water (per recipe).
Adding boiling water didn't melt it. My son said he had a terrible time trying to loosen over boiling water, and could only get the bottom to melt enough to break the hard sugar up. I can only think because it's beet sugar instead of cane. I've made flan years back and pretty sure I melted the sugar by itself like that
I can't think of lemon and garlic being together!
I roasted a butter cup squash and used it as a sauce with fettucine. I added a lot of garlic to that, as well as a lot of salt! I think I'm getting to like winter squash a bit
SuicideBlonde
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More bread. Maybe my best loaf/crumb to date. 
And a zucchini bread. I didn't think to snap a picture until I was almost finished eating it lol.
And a zucchini bread. I didn't think to snap a picture until I was almost finished eating it lol.
I made vegan chocolate mousse with silken tofu. It's chilling in the fridge, and I will have that for dessert tonight, topped with blueberries. I might make a tofu quiche today as well.
ETA: I haven't made the quiche yet, but I did make pumpkin muffins with raisins and vegan dark chocolate chips in them.
ETA: I haven't made the quiche yet, but I did make pumpkin muffins with raisins and vegan dark chocolate chips in them.
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OP
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