Whatcha Makin'??

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WOW. That was hammiest anything I've had in a long time. I've made Caribbeans seitan ham too, very good, but on a smoked ham kinda thing-this is IT.
I've emailed Goya about the ham seasoning- which is artificial ham flavor and msg to ask about any animal products. I sometimes swear about things tasting like meats I remembered tasting and meat eaters are quick to tell me that no, they don't. Which is fine, I do believe I'd still spit things out if they ever had blood or live things in them. Like I say, flesh doesn't have smoked flavor, or spices and that's what I miss. this seitan sure does! It's very very good. I even threw in some potatoes while it cooked. I haven't had a real baked potato in a long time. I'll say baked when I mean microwaved for a few minutes!
The 'dough' was extremely wet, leaving some liquid in the bowl even, and it deflated in the foil after cooking down. It's very moist
 
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My Goya ham seasoning had milk as an ingredient. The end flap was torn and even though there was nothing that sounding like milk, it was listed at the end- like allergan info. Maybe it was just processed in a plant with...? I'll wait for them to reply to my email.
I admit, I don't call myself vegan anymore because I will use things with ingredients.
 
Great, lite coconut milk was the main thing I wanted from trader joes. I forgot, so I didn't go. I'll wait until after the holidays now
 
More leftovers. I brought home the other half of my sauteed veggie sandwich (on regular bread) from two nights ago. It wasn't the greatest, difficult to eat, bread got really soggy.... so I just buttered that ******* up on both sides with some Olivio spread & it's now a-grillin' away in my skillet! :)
 
The remaining third of a bag of Alexia oven fries I forgot I had in the freezer... This kind:

AOF.jpg Startin' on a one-slice, open-faced sauteed veggie sammich thing, too.... :up:
 
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Options are limited. Or ARE they? o_O **Duhn-duhn-DUHNNN!!!**

No bread or wraps for sammiches, but I have a bit of sauteed veggies left... also half a well-wrapped avocado... also a few power greens and a Roma tomato.

I'm makin' rotini pasta and puttin' AAALLLLL that sh*t on it!! YEAH!! :tomato:
 
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I'm about to make zucchini-banana-chocolate chip muffins. This batch will go to the salon where I get my hair done. I always bake something for them at the holidays. I was going to make the cranberry-orange ones, but I'm out of oranges (I thought I still had a couple, sigh).
 
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I changed my dinner plans at the last minute and decided to throw together my own version of a chickpea flour quiche. It wasn't fancy, no crust. But it was GOOD lol. I used chickpea flour and cornmeal mixed together with spices...cumin, basil, turmeric. I added water and vegetable broth to make a batter, then folded in fresh tomatoes, spinach, and onion. I added the mixture to a 9 inch pie pan and topped it with vegan parm (blended blanched almonds, nutritional yeast, and pinch of lemon juice as well as marjorum and garlic powder). I guessed at how long to bake it and went with 25 minutes at 425 F and it came out beautifully! My partner really liked it a lot too. We had raspberry sorbet for dessert. :)
 
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Naturebound said:
I changed my dinner plans at the last minute and decided to throw together my own version of a chickpea flour quiche. It wasn't fancy, no crust. But it was GOOD lol. I used chickpea flour and cornmeal mixed together with spices...cumin, basil, turmeric. I added water and vegetable broth to make a batter, then folded in fresh tomatoes, spinach, and onion. I added the mixture to a 9 inch pie pan and topped it with vegan parm (blended blanched almonds, nutritional yeast, and pinch of lemon juice as well as marjorum and garlic powder). I guessed at how long to bake it and went with 25 minutes at 425 F and it came out beautifully! My partner really liked it a lot too. We had raspberry sorbet for dessert. :)
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Where do you live and how fast can I get there??? :drool: LOL
 
The Simple Truth Margherita Pizza I bought earlier.... it's on sheet now in the oven... taking it out now to add Go Veggie mozzarella shreds & fresh diced Roma tomato & more basil. AMP IT UP!!! :dance:
 
Mixin' up the batter for red velvet cupcakes... and every time I rinse off an implement in the kitchen sink, it looks like I'm trying to wash away evidence at a crime scene. :eek: LMAO
 
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I carefully squeezed a bulb of roasted garlic into a pan with a bit of evoo, shmooshed it all up with a fork, added some low-sodium organic veggie broth, some nooch, a few herbs/spices & a bay leaf... stirred plenty, let it simmer just a bit, took it off the heat, it's cooling to go in the fridge overnight (flavors will mingle, plus I'll blend everything but the bay leaf in the food processor).... moved the big skillet on to warm burner to heat other half of my pizza so I can finally eat.... LOL :p
 
Guess I'd better start scrubbin' the damn taters.... :bag: I'll have to use my large, deep saucepan instead of the stock-pot (it's at Jerry's, filled with cupcakes).... still gonna use the last (and ONLY) method I'll ever use for boiling potatoes. Normally, I'd leave them whole (cutting & boiling destroys LOTS of nutrients), but the pan isn't deep enough to do that. I'll cut 'em, cover with cold water, bring to a boil, boil for three minutes, take off heat & cover... and let 'em sit for an hour. Like last time, they should be perfectly cooked. :) I'll have to plug the vent-hole in the lid, though. During that hour, I suppose I can get the gravy done.
That only leaves spinach-artichoke dip cups & a green bean casserole to make, then.... :argh:

I'm so unmotivated. :dismay:
 
MadamSarcastra said:
Guess I'd better start scrubbin' the damn taters.... :bag: I'll have to use my large, deep saucepan instead of the stock-pot (it's at Jerry's, filled with cupcakes).... still gonna use the last (and ONLY) method I'll ever use for boiling potatoes. Normally, I'd leave them whole (cutting & boiling destroys LOTS of nutrients), but the pan isn't deep enough to do that. I'll cut 'em, cover with cold water, bring to a boil, boil for three minutes, take off heat & cover... and let 'em sit for an hour. Like last time, they should be perfectly cooked. :) I'll have to plug the vent-hole in the lid, though. During that hour, I suppose I can get the gravy done.
That only leaves spinach-artichoke dip cups & a green bean casserole to make, then.... :argh:

I'm so unmotivated. :dismay:
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How much time ya got? this was something I should have tried before I gave away my slow cooker:
How To Make Mashed Potatoes in the Slow Cooker — Cooking Lessons from The Kitchn
 
silva said:
How much time ya got? this was something I should have tried before I gave away my slow cooker:
How To Make Mashed Potatoes in the Slow Cooker — Cooking Lessons from The Kitchn
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Yeah, I thought about that briefly, but the slow cooker is pretty small.... actually think this pan is bigger in volume. I'll need to transfer the cooked potatoes to my big metal bowl because I don't have a non-metal masher so I can't mash in the non-stick pan. I just love extra steps! LOL :rolleyes:

Or the food processor. I dunno, I just don't wanna kill my hands today.... :confused:
 
Well, I have four washed potatoes left. I cubed all that would fit in the pot. Guess I'll have to nuke the remaining once the others are boiled & combine everything. At least I didn't have to peel 'em... they're Yukon Golds. The garlic cloves I'm adding to the water DO need peeling, however.... damn, those tiny little suckers are a pain! :confused:

Got Stevie Wonder playing on my phone.... I'm still not having any fun. :brood:
 
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