Whatcha Makin'??

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I just finished making the peanut sauce from vwav. Instead of serving it with soba noodles, I used rice noodles, and I left out the seitan. I also prepared 3 pounds worth of onions for a bigass batch of caramelized onion chutney, which I'll make tomorrow.

Oh, and I also tried this new smoothie recipe that uses baked sweet potatoes, almond butter, fresh ginger, maple syrup, and soy milk. It was waaay too gingery for my taste, so I'll make it more mild next time. It still tasted pretty damn good, though.
 
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Katrina said:
I just finished making the peanut sauce from vwav. Instead of serving it with soba noodles, I used rice noodles, and I left out the seitan. I also prepared 3 pounds worth of onions for a bigass batch of caramelized onion chutney, which I'll make tomorrow.

Oh, and I also tried this new smoothie recipe that uses baked sweet potatoes, almond butter, fresh ginger, maple syrup, and soy milk. It was waaay too gingery for my taste, so I'll make it more mild next time. It still tasted pretty damn good, though.
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What do you do with onion chutney? The last time you mentioned that I found a jar at Aldi- a really cute looking round jar- but I can't figure what I want to pair it with. It's kinda sweet, very savory- wasn't right on a sandwich, or stirred into rice. Not right on crackers.
I feel like I'm missing something and can't figure out what
 
silva said:
What do you do with onion chutney? The last time you mentioned that I found a jar at Aldi- a really cute looking round jar- but I can't figure what I want to pair it with. It's kinda sweet, very savory- wasn't right on a sandwich, or stirred into rice. Not right on crackers.
I feel like I'm missing something and can't figure out what
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I serve it with tofu fritters. Some people like to serve it with cheese, so you could also do an uncheese/cracker/chutney/pickles/whatever else chartuterie board type thing.
 
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Mischief said:
That looks wonderful!

Roasted is my favorite way to prepare cauliflower, but I've never thought to make it like a pot roast. I've bookmarked the recipe - thanks!
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I think I've only eaten raw or steamed cauliflower (love it!), never done anything like this with it, though.... :)

I really hope it's OK... I plan to hack the top off tomorrow & dig out some other veggies & pack up some gravy for my father... the folks are going to a holiday gathering with friends... I think Dad is the only vegetarian....

Plus, once I hack the top off I'll be able to use the cover for the baking dish instead of tented foil. LOL
 
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Katrina said:
I serve it with tofu fritters. Some people like to serve it with cheese, so you could also do an uncheese/cracker/chutney/pickles/whatever else chartuterie board type thing.
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Wish I'd have thought to try some mixed with the 'chese' sauce I'd made! I think they would have been good together. Or with sauerkraut?
I tried some on a baked (micro'd) potato and did not like that!
Maybe curry? I'm gonna make a vegetable korma tomorrow with coconut milk and will try some.
 
Making some pasta to take with me.... I decided on ancient grains thin spaghetti because it'd just be too easy for the angel hair to turn to mush. So I'll toss the pasta with a little evoo & put it in a container for my dinner at Jer's tonight.... I've already got tasty homemade sauce for it. ;)
 
Well, I was inspired by a photo (which I posted in the "Funny Bone" thread), and I thought I'd make a couple... I know two guys who'd dig 'em.

Anyhoo, here's the original:

DP4oRNBVoAUGcho.jpg :rofl: LOL, freaking love it!

I'd like to make two smaller ones with several smaller pictures attached. I can do this for practically nothing....

Dollar Tree has these:

243760_v1.jpg



And I saved three Khan pics, made the black & white one into two by reversing & adding colored filters... the other two I'll leave as is.

Khan1.jpg Khan2.jpg Khan3Green.jpg Khan3RevRouge.jpg I'll print several of those up & staple 'em to the wreaths.


It's cheap & silly & I think I'll quite enjoy this.... :p
 
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silva said:
darn it. I almost bought a bottle today- but didn't.
How are you making this pudding? I've been having dessert cravings but can't pin down what I want. :rolleyes:
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I use this recipe for making chocolate pudding: Vegan Chocolate Pudding - Hell Yeah It's Vegan!

I reduce the sugar by 1/4, because I find most American desserts much too sweet for my tastes, and I use a good jolt of amaretto instead of the vanilla extract. I also generally stir in some semi sweet chocolate chips at the end, after I take it off the heat.

To make the mocha flavored this evening, I simmered some of the milk with ground coffee, then strained the coffee grounds out before adding that milk to the rest of the mixture, and I used Kahlua instead of amaretto.

The next time, I'll reduce the amount of cocoa I use, because it overpowered the coffee flavor a bit too much.

I'll also reduce the sugar more, because I used a generous amount of Kahlua, and that made it too sweet for my preferences. (I use unsweetened milk; if I were using sweetened milk, I'd really have to reduce the sugar.)
 
That's how I make pudding too, I wish I'd bought the Kahlua now- like a small bottle
Maybe I'll make some mocha pudding tomorrow
 
Mischief said:
Sweet potato mac and "cheese", with Brussels sprouts
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Oh, I miss Brussels sprouts.... haven't had 'em in a while. I don't dig sweet potatoes, but damn it all if my next mac & "cheese" dish doesn't have Brussels sprouts, 'cuz that sounds killer! :drool: LOL
 
I made chocolate pudding with almond milk last night. I used these proportions-
1/4 cup corn starch
rounded 1/4 cup cocoa
rounded 1/4 cup sugar
whisk well then whisk well with 2 cups sweetened almond milk and whisk till starts to boil and thicken
That is the dessert I've been craving!
If I'd have bought coffee mate vanilla almond milk creamer I'd have made vanilla. Last time I added 1/2 cup of that to the milk
 
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silva said:
I made chocolate pudding with almond milk last night. I used these proportions-
1/4 cup corn starch
rounded 1/4 cup cocoa
rounded 1/4 cup sugar
whisk well then whisk well with 2 cups sweetened almond milk and whisk till starts to boil and thicken
That is the dessert I've been craving!
If I'd have bought coffee mate vanilla almond milk creamer I'd have made vanilla. Last time I added 1/2 cup of that to the milk
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Hi Silva
I like Americans but quite a few of you are a bit heavy with the sugar spoon.
I really hate all sweetness in drinks but love it in cakes or puddings. However I prefer dates or stevia as a sweetener whenever possible.
 
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