I am prepping for Easter brunch. My sister is hosting and she will have fruit, salad and Gardein 7-grain tenders for me, but I wanted something more substantial, so I've got a tofu quiche (broccoli, spinach, onions, green olives and vegan cheez and seasoned with Italian seasoning, some extra basil a little salt and pepper) in the oven. I'm also bringing a veggie tray with hummus (which I will make), and I plan to make those chocolate peanut butter eggs that shyvas posted in another thread. I might make chocolate chip scones, too.
What did you Cook or Bake Today?
- Thread starter betiPT
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O.M.G...I love tamales but hate having to wrap them in corn husks or foil and steam them. I found this video on YouTube and I'm going to make them for myself for Easter dinner! I'm going to stuff with beans and vegan cheese. This is amazing.
Let me know when you're making them again, because I'll be right over. I'll bring dessert, lol! ;-)
I wonder if blending corn meal in Vitamix would be enough like masa 
Last time I had it I let a good bit go bad
Cinnamon rolls in oven!
. I have to admit, everytime I look at Aldis bakery stuff I want to cave at their cinnamon rolls.
I can't remember the last time I made them, but had to add quite a lot more flour to handle, and I compared recipes.
They're out now and sooo good. I used brown sugar instead of white not thinking how hard it gets when cool.
Honestly, I think I'll just make the sweet dough into rolls and dip in maple syrup and cinnamon next time. The whole rolling thing was the messy part
Last time I had it I let a good bit go badCinnamon rolls in oven!
. I have to admit, everytime I look at Aldis bakery stuff I want to cave at their cinnamon rolls.I can't remember the last time I made them, but had to add quite a lot more flour to handle, and I compared recipes.
They're out now and sooo good. I used brown sugar instead of white not thinking how hard it gets when cool.
Honestly, I think I'll just make the sweet dough into rolls and dip in maple syrup and cinnamon next time. The whole rolling thing was the messy part
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Epic fail.
Not sure why. The texture of the masa batter was off. And it didn't have much flavor.I watched that and thought it was way too thick.Epic fail.
I'd like to try with parchment paper, with a filling of soy chorizo & beans
When I was a kid I recall having them from a can
To everyone who does mung bean "just egg" copycat,--does anyone strain?
I tried many variations, and disliked them all, but I believe straining would solve the gummy issue!
I tried many variations, and disliked them all, but I believe straining would solve the gummy issue!
I will try one more time. I've always had a problem with them being hard for some reason which is why I never make them. I really want to master it. Maybe I should just buy corn husks and stop being so stubborn about it.
I have not tried straining it, and I also soak the mung beans overnight. I am wondering, though, if this method would hold up for an omelet given that it needs to cool before it solidifies, making it possibly harder to fold while cooking. I might try it, though. Do you think cheesecloth would work as a strainer, or is it not fine enough?
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I see no reason why sweet corn husks couldn't be used for these. I often grow sweet corn and generally compost the husks and stalks, but I suppose one could use the husks from corn you buy?
The photos everyone is posting in his thread always make me drool. I'll have to start wearing a bib when I log on here so I don't make a mess on the keyboard...
I have dough rising for two loaves of sandwich bread, and I'm going to make something with soy curls for dinner. I haven't decided what yet. I want to make oatmeal-peanut butter energy bites today as well.
I'm going to make more energy bites today along with mung bean "just egg." I bought some tempeh, and I think I will try to make bacon bits with it. I've seen a few recipes that look promising.
What kind of pan do you use? It stuck soooo badly on my old ceramic, even with a good coat of oil.
Last time I tried them I put parchment paper in my pan and oiled it and that worked surprisingly well. I was able to cook them longer and liked them much better
DId you see the video I posted of Miyokos method of straining the blended moong? I thought it was even gummier, and a lot more work!
I think I'll make another batch this weekend, and stock up on all things I get from the Indian grocer
I use a non-stick pan with either oil or cooking spray. I haven't had any real issues with sticking if I use that pan. I honestly haven't used any other pan. I would probably try my cast-iron fry pan if I were to use a different pan.
I did not see the video yet, but I was interested in trying that method until you noted that your result was gummier than the typical recipe, so I'm inclined to just keep tweaking mine until I get it a little less gummy. I haven't really tried any tweaking other than using a bit more water than what the recipe called for. I think if I use the mixture right after making it, the texture is better. I think it thickens up after refrigeration as well, so I think I will let the mixture get to room temperature next time.
SuicideBlonde
Adorkable rockstar!
Homdemade sun dried tomato hummus and pulpy leamonaide with moonshine.
Oat, sour cherry, pumpkin seed & white chocolate chip cookies;
They sound delicious! I've never had vegan white chocolate, and I loved white chocolate!
I buy white chocolate and butterscotch chips from Amazon. They're not great on their own but in cookies they are good!
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