Just made a sort of combo stir-fry/stew that will serve for multiple meals. This is another of those recipes that I improvise from what I have on hand.
I really like this one. The texture is lovely and chewy, with a slightly nutty flavour. I like it just air fried, no flavouring needed.
Total fermenting time was about 36‐40 hours.
I doubled the quantity of lentils but kept the amount of lactic acid and tempeh starter the same.
My method in this thread https://mstdn.ca/@EllieK/111705882238171610
An "interesting" book has made an appearance. Certainly going vegetarian means more attention to balance in your diet to get all the essentials. ALSO i keep pointing out to people that plant-based "meat" is highly processed food.
{EDITED}
It turns out this book may be tapping into people's fears (see in the comments). It reads like the anti-vax campaigns.
@vegans@vegan
So I have a question for other vegans.
Late 00s probably my reading of land use, climate change, animal agriculture emissions papers & articles led to me biting bullet & doing a complete 180 and going #plantbased, #vegan, mostly #wfpb.
Something came up in conversation today. My skin seemed to slow it's aging quite a lot from that point. I wondered if other long-term decade half plus vegans & plantbased had personal perspectives & experiences related to that??
Thanks to @LifeTimeCooking for pointing out the benefits of eating sprouted grain and a Canadian source of sprouted grains (and pseudo-grains and beans and lentils).
I blogged the details, and note the warning against doing the sprouting yourself Grains apparently are more risky to sprout than the usual run of seeds.
It might not be pretty (it isn't), but it's pretty delicious!
The other day, I bought a loaf of 100% rye bread and paid $13 for it. So I'm back to baking my own:
My 12 year old Sourdough culture: made with 50% spelt 50%rye
Dough: 100% whole wheat spelt 26%; 100% rye 74%
Cooked rye, oat & spelt berries
Sunflower seeds
This looks easy and apparently is really good for diabetics! (Just add healthy toppings, skip the cheese or use a dairy free version. You can make your own using the recipe linked in the crust recipe).
Not much to the recipe, honestly: Mix everything together with enough water to make standard flour tortilla dough (add water slowly as you mix - it may absorb less or more than all whole wheat tortillas) and cook as normal. Makes 8.
@wfpb@vegan As of Monday, I will be without a working kitchen for 6-8 weeks. I have been batch cooking meals that can be frozen and heated in an air fryer. The other meals were family favorites but this burger is new to me. I left out the oil and there's no way to make it low FODMAp. They look and smell great. I'll review after I have one for dinner. https://www.plantpowercouple.com/recipes/vegan-burgers/#mv-creation-158-jtr #wfpb#veganfood
Good morning all!
How strong are you feeling today?
Increasing Muscle Strength and Function in Older Adults with Cocoa Powder
As an older adult (I'm 74), I found this video really interesting and thought of the conversation with Sharon the other day about our shared concern for maintaining muscle strength.
This video (or you can read the transcript) is worth watching:
For those who follow a whole-food plant-based diet and have enough money and not enough time, LeafSide looks as if it could be a help. And I like the idea of using a meal packet as a base and dressing it up.
It's time to get back to making my own non dairy cheese again. Commercial ones are so expensive and not particularly healthy.
This particular one, a firm one made with turmeric and a black pepper coating is my adaptation of one from a recipe "Oil Free Melty Cheddar" from Miyoko Schinner's book "Homemade Vegan Pantry".
It's so good that my father-in-law (non vegan) ate half in one go!
Not quick but so worth it!