Whatcha Makin'??

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Had to start a second batch of pasta. :brood: I dunno wtf is up with that gluten-free sh*t I just made, but it is not worthy of my cauli-cheese sauce. :ttth:
 
I made hummus last night. I want to make this lentil stew recipe I found in one of my cookbooks, but I won't have time to do it until Friday most likely.
 
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MadamSarcastra said:
I dunno, I just roasted a small bag of frozen cauliflower in a baking dish with evoo until soft... obviously wait for that to cool before putting it in a food processor, along with a clove or two of fresh garlic... I seasoned with several scoops of nooch (don't be shy), Mrs. Dash, some onion powder, dill weed, a touch of pink salt, & paprika... added some fresh lemon juice & unsweetened soymilk... blend until kick-*** & creamy. :cool:

I went with this recipe the first (& only other) time I made it: Dairy-Free Roasted Cauliflower "Cheese" Sauce | Detoxinista -- It was in order to do something with all the roasted cauliflower I had from Thanksgiving, which I had frozen.... You don't need fresh to make this. And I'd always opt for plant-milk/broth over plain old water for the liquid.... and always use whatever seasonings you dig, don't "follow" recipes.... I threw a little cayenne in this time.... :D

All I know is I can make vegan cheese sauce without pricey cashews, it's not gritty, it has far less fat, & has the added health benefits of cauliflower! :up:
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Thanks! I am definitely going to make that.
 
Better get my butt in the kitchen & start on sh*t I couldn't get done yesterday... I've got onion to chop, mushrooms to scrub & slice, garlic to mince, stuff to measure, Brussels sprouts to toss with olive oil/herbs & throw in the oven....
 
Never got frozen artichoke hearts before, but since I've had great success with roasting frozen Brussels sprouts, I thought I'd do the same with these.

Tossed the frozen hearts and four large cloves of fresh garlic with some olive oil... that's all gonna roast in the oven a bit. The canned artichoke hearts are already in the colander, rinsed & drained... those'll get sautéed along with lots of baby spinach & fresh chives.

Then I'm gonna mix everything together with the last of my cauliflower cheese sauce, the last of the Tofutti cream cheese (maybe a touch of their sour cream), herbs/spices/nooch (no added salt), and a mix of Chao & Daiya mozzarella... then bake everything.

Mmmm, vegan spinach-artichoke dip.... :drool:
 
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PTree15 said:
It's the best! I have it on a roll sometimes, a wrap or just regular sliced bread. Sometimes I will put it on crackers. And in the summer, I stuff tomatoes with it. Delicious!
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Yeah! It's cheap & easy to make, tasty & nutritious, full of protein & fiber.... :up:

My favorite way is to make big sammiches with it on Dave's Killer (Powerseed) Bread, with baby spinach & sliced tomato.

I like the stuffed tomato idea! I'm thinking large cherry tomatoes stuffed with chickpea salad would make cute hors d'oeuvres! :)

Oooh, or maybe stuffed mini peppers! :weird:

297182-Mighty_Minis.jpg



Thanks for gettin' my wheels turnin' @PTree15 :hug: In fact, I need to try to make some this week, or I'll just keep obsessing.... LMAO :rolleyes:
 
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MadamSarcastra said:
Yeah! It's cheap & easy to make, tasty & nutritious, full of protein & fiber.... :up:

My favorite way is to make big sammiches with it on Dave's Killer (Powerseed) Bread, with baby spinach & sliced tomato.

I like the stuffed tomato idea! I'm thinking large cherry tomatoes stuffed with chickpea salad would make cute hors d'oeuvres! :)

Oooh, or maybe stuffed mini peppers! :weird:

297182-Mighty_Minis.jpg



Thanks for gettin' my wheels turnin' @PTree15 :hug: In fact, I need to try to make some this week, or I'll just keep obsessing.... LMAO :rolleyes:
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Oooh, I love mini pepper idea! I will have to try that.
I think tonight I will try to make a vegan seitan loaf. I figure I can chop that up and try it in a shepherd's pie later in the week.
 
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Makin' vegan potato skins! :drool: Gotta pre-bake the frozen naked skins for 10... I'm out of onion, so I though I'd spread each skin with a bit of my spinach-artichoke dip (just a bit), then top with broccoli & Daiya cheddar shreds, then I'll bake 'em again when I get back tonight.... :)


ETA: Ooop, wait, I do have onion... forgot I got a red onion last night. LOL :fp: But I'll save that for making chickpea salad....:p
 
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I love those mini peppers! I stuffed 'em with refried beans, minced jalepanos and Daiya cheddar slices and baked the last time I had them.

I made a quickie soup with onions, mushrooms, silken tofu cubes, chili garlic paste and a bag of chopped frozen spinach, added miso last.
The first box of tofu I opened had expired back in Sept. I couldn't tell if it was ok-tasted, smelled, felt ok, so I opened another box. Seemed the same so I made chocolate pudding with the first tofu!
 
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silva said:
I love those mini peppers! I stuffed 'em with refried beans, minced jalepanos and Daiya cheddar slices and baked the last time I had them.
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Oooh... that also sounds awesome.... :drool:

Goddamn... I've gotten those mini peppers before & wasted SO many because I never thought to stuff the f*ckers! :argh:LOL :fp:
 
20180130_111507.jpg I made Roti last night as well. It came out much better this time. I think the trick is to roll it out as thin as possible. It is softer and more pliable than the last batch. I will be having a chickpea salad wrap with it today. :)
 
MadamSarcastra said:
What's your roti recipe? That looks & sounds delicious!
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Thank you!
It's really easy: 1 cup of flour and half a cup of water and a pinch of salt. I end up adding more flour because it's a little sticky. The recipe says it should have the consistency of pizza dough. I then divide it into four pieces and roll out each piece as thin as I can. Then I heat a cast-iron pan on medium-high and add 1 rolled-out piece. I flip it every few seconds with tongs, and I figure when the bubbly parts turn brown on both sides, it's done. I like that it makes four pieces. I have been making it once a week. I'm sure you could add spices to the flour if you want more flavor.
 
PTree15 said:
Thank you!
It's really easy: 1 cup of flour and half a cup of water and a pinch of salt. I end up adding more flour because it's a little sticky. The recipe says it should have the consistency of pizza dough. I then divide it into four pieces and roll out each piece as thin as I can. Then I heat a cast-iron pan on medium-high and add 1 rolled-out piece. I flip it every few seconds with tongs, and I figure when the bubbly parts turn brown on both sides, it's done. I like that it makes four pieces. I have been making it once a week. I'm sure you could add spices to the flour if you want more flavor.
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Do you use self-rising flour? I saw one recipe which used that.... but I have a ton of organic reg. flour I have no ideas for & I'd like to use it up. LOL

Also... do you know how I can bookmark or save your recipe there? I'll look now... I'll copy/paste to Word if need be.... :thanks:

And, crap, I'm gonna hafta get the ancient cast iron skillet into shape... don't think I've ever cooked on it. It's gotta be cast iron? o_O

I assume there must be some oil involved... no? I was actually wondering (@ 1st pic) about how they'd be for pizza crusts....
 
I, for one, feel far less anxious about reheating older leftovers since I've gone veg*an.... Anyone else feel the same? LOL

Currently reheating (in my tiny skillet) the last of the sautéed veggies that I labeled the 22nd... quite a bit left, but I added more nooch & it's all gettin' kinda thicky-sticky.... warming a Flatout Foldit in the oven, thinkin' about that & the veggies & some sliced Chao & not f*cking with anything else....


ETA: It's cooked down quite a bit, maybe it'll fit on a Foldit.... licked the spatula and, damn, that's like concentrated YUM.... :lick:
 
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MadamSarcastra said:
Do you use self-rising flour? I saw one recipe which used that.... but I have a ton of organic reg. flour I have no ideas for & I'd like to use it up. LOL

Also... do you know how I can bookmark or save your recipe there? I'll look now... I'll copy/paste to Word if need be.... :thanks:

And, crap, I'm gonna hafta get the ancient cast iron skillet into shape... don't think I've ever cooked on it. It's gotta be cast iron? o_O

I assume there must be some oil involved... no? I was actually wondering (@ 1st pic) about how they'd be for pizza crusts....
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I am not sure how to bookmark the recipe here.
I used regular flour.
The recipe says cast iron or no-stick, but any heavy-bottomed no-stick pan should do.
There is no oil.
I think they are a tad flimsy for pizza crust, but I suppose if you broiled them, they might get crispy.
 
I made two batches of blueberry muffins to bring to work. The troops are happy. :)
 
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