@silva It's all pretty much of a mess! We started with a mandevilla in the middle to climb the 4 foot cage, but the two tomato plants took over and have dwarfed the Mandevilla. So basically I have red (and white) flowers blooming in the middle of my lots of green, not yet ripening tomatoes. I have two green basil plants that must be in a perfect spot because they are huge and a purple basil that is wimpy, oregano, cayenne peppers and marigolds to keep out the pests. I think the secret of my garden must be the daily fertilizing by Reuben.
Whatcha Makin'??
- Thread starter MadamSarcastra
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Well it's a lovely mess! 
My tomato plants got munched-- along with the geraniums, some of the hosta flowers, and day lilies, and more bean plants. I suspect the deer that was munching my neighbors front lawn when I came home
My tomato plants got munched-- along with the geraniums, some of the hosta flowers, and day lilies, and more bean plants. I suspect the deer that was munching my neighbors front lawn when I came home
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Just mashed up the "banjo beans", added one stalk of chopped celery, 1/4 of an onion, Mrs. Dash, dill weed, nooch, and a couple spoonfuls of the Teta vegan garlic spread.... it's got the consistency of mayo which I do not dig at all, but it's soooo garlicky I can forgive it.
I'm gonna let this stuff chill a bit & have a beer & take the trash barrel to the curb....
I'm gonna let this stuff chill a bit & have a beer & take the trash barrel to the curb....
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Chryssie
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I am making fresh tomato sauce. We have quite a few tomatoes now. I am going to put the sauce in the freezer for fixing something at a later time.
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Makin' some killer cashew "cheese" sauce!! This'll be the third time. I used a recipe the first time... it was actually for firm cheese, but I didn't have agar agar and I ended up with a super tasty sauce/dip! I'll be wingin' it this time, I know the basics.... soaked cashews, water, lemon juice, fresh garlic, (I like to add dill weed), and lots of nooch... I add an extra step by pouring that stuff (once blended) into a saucepan with heated water & corn starch, and I whisk until it thickens....
Brings out an amazing aroma, too!
This'll be the third time. I used a recipe the first time... it was actually for firm cheese, but I didn't have agar agar and I ended up with a super tasty sauce/dip! I'll be wingin' it this time, I know the basics.... soaked cashews, water, lemon juice, fresh garlic, (I like to add dill weed), and lots of nooch... I add an extra step by pouring that stuff (once blended) into a saucepan with heated water & corn starch, and I whisk until it thickens.... Brings out an amazing aroma, too!
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All right! Time to start on the casserole! Initially, it was just gonna be another "cheesy" potato/Brussels sprout bake... then I remembered I have some leftover veggies that I used for pasta & a wrap (onion, mushrooms, chopped broccoli, garbanzos, diced tomatoes, baby spinach) and figured I could just add that stuff to the mix, as well. I supposed this would be an opportunity to use up my last stalk of celery & last two green onions, too. I'll start by sauté the rest of my sweet onion, then celery, then garlic.... I'll thaw the sprouts so I can cut them in half.... eventually mix everything in my big saucepan with garlic dip & my cashew cheese sauce, maybe add some beer to make things a bit..."saucier".... And then in the baking dish it goes!
Whatever this turns out to be, it's gonna be chock-full o' tasty, healthy goodness....
Initially, it was just gonna be another "cheesy" potato/Brussels sprout bake... then I remembered I have some leftover veggies that I used for pasta & a wrap (onion, mushrooms, chopped broccoli, garbanzos, diced tomatoes, baby spinach) and figured I could just add that stuff to the mix, as well. I supposed this would be an opportunity to use up my last stalk of celery & last two green onions, too. I'll start by sauté the rest of my sweet onion, then celery, then garlic.... I'll thaw the sprouts so I can cut them in half.... eventually mix everything in my big saucepan with garlic dip & my cashew cheese sauce, maybe add some beer to make things a bit..."saucier".... And then in the baking dish it goes!Whatever this turns out to be, it's gonna be chock-full o' tasty, healthy goodness....
I linked another recipe for toum somewhere, but I'm going with this one as it seems a bit easier and detailed-
Toum - Garlic Sauce
Toum - Garlic Sauce
My attempt at toum did not work out. I now have garlic oil with a hint of lemon, and it's very raw tasting (of course!)
I don't know if I was just too impatient, the one recipe said 8-10 minutes of processing, dribbling oil in verrrrrryyyy sllllooooowwwwly..
Oh well. My garlic also seemed a bit old, but it will be used for the farro salad, the falafel (maybe), salad dressing. Maybe I'll make some seitan- it should a lot of flavor there!
Glad I only used a cup of oil! Next time I'll look for the one madame got. Should be at the Indian grocery, or the fancy Giant Eagle!
I don't know if I was just too impatient, the one recipe said 8-10 minutes of processing, dribbling oil in verrrrrryyyy sllllooooowwwwly.
.Oh well. My garlic also seemed a bit old, but it will be used for the farro salad, the falafel (maybe), salad dressing. Maybe I'll make some seitan- it should a lot of flavor there!
Glad I only used a cup of oil! Next time I'll look for the one madame got. Should be at the Indian grocery, or the fancy Giant Eagle!
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I think it's Greek/Mediterranean....My attempt at toum did not work out. I now have garlic oil with a hint of lemon, and it's very raw tasting (of course!)
I don't know if I was just too impatient, the one recipe said 8-10 minutes of processing, dribbling oil in verrrrrryyyy sllllooooowwwwly.
Oh well. My garlic also seemed a bit old, but it will be used for the farro salad, the falafel (maybe), salad dressing. Maybe I'll make some seitan- it should a lot of flavor there!
Glad I only used a cup of oil! Next time I'll look for the one madame got. Should be at the Indian grocery, or the fancy Giant Eagle!
Oh yeah, the recipes have it at Lebanese, but it still seems like something that store may have. They have samoas on weekend so worth a trip!
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Mmmmakin' a Mediterranean flatbread wrap. 
My last Flatout Light Italian wrap, spreadin' that with Zitoon hummus (and you know the drill... some of their tabbouli, a stuffed grape leaf, a crumbled falafel)... gonna throw some fresh sliced tomato in there, maybe a little cashew-sauce....
And I'm saving some of this for tomorrow (including the house-made pita, SO good!) to make din-din when I stay at Jer's tomorrow.
My last Flatout Light Italian wrap, spreadin' that with Zitoon hummus (and you know the drill... some of their tabbouli, a stuffed grape leaf, a crumbled falafel)... gonna throw some fresh sliced tomato in there, maybe a little cashew-sauce.... And I'm saving some of this for tomorrow (including the house-made pita, SO good!) to make din-din when I stay at Jer's tomorrow.
Ha! The recipe calls for a bit of everything - nooch, light brown sugar, sage, thyme, rosemary, onion, garlic, salt, pepper and red pepper flakes. I steamed the individual patties tonight, and tomorrow I cook them in a skillet with olive oil. I have high hopes.
This morning I sauteed celery and onion and added 2 cans of chili beans, and 2 cans of fire roasted tomatoes and chilis. I've had cases of both that I got for a steal, both organics! Cans however don't last forever...
I cook for myself and my son and we're on opposite sides of how we like seitan. Your recipe sounds like how I like it-steamed, or simmered- directly in broth, then sauteed. He likes it wrapped in foil and baked or steamed. Rosemary is key for me and I forgot it last time
I cook for myself and my son and we're on opposite sides of how we like seitan. Your recipe sounds like how I like it-steamed, or simmered- directly in broth, then sauteed. He likes it wrapped in foil and baked or steamed. Rosemary is key for me and I forgot it last time
I am making seitan sausages at the moment. I've already made the black bean burgers. I was thinking about making pasta salad, but I have since discovered that I don't have the right pasta. So I might make a cous cous salad instead.
You could set up a sausage factory !
I also make seitan banger very often and they are generally speaking far tastier than the shop brands. One exception would be Cauldron's - they are by far the best sausages that I've ever tasted. Even omnis love them.
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