Hello fellow #Vegans
An #introduction as I have just joined here (if you recognise my avatar, that's because I was previously on climatejustice.social)
I have been #vegan since #Veganuary 2019 and currently live aboard a #narrowboat touring England's canals. We are #carfree and mostly #offgrid. I love living out in #nature, foraging - especially for #tea leaves - and living a slow, as-calm-as-possible life.
My hobbies include #cooking and I share my #WFPB#VeganRecipe creations on my ko-fi page - the food is good, the photography not so great!
I am also a keen reader and post two vegan #BookReviews each week - one fiction and one nonfiction. (If you're a #VeganAuthor please feel welcome to tell me about your books.) You can see my most recently posted reviewed books in my header image.
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
Today's plant based lunch: potato patties with mung sprouts and soy curls, balsamic glazed beets, butternut squash spicy chile with black beans and barley and steamed corn on the cob
A quick photo post of the air dried sharp cashew 'cheese' (from Miyoko's recipe) after 4 days of drying. I will next wrap it in greaseproof paper and refrigerate for as long as we can stand to leave it. Or I could just salt the outside lightly again and leave for another few days to deepen in flavour. It's already so good! I think I'll leave it a couple more days, as we already have some of the turmeric black pepper one to eat.
Batch cooking enough to have extra meals to heat up is a great time (& healthy motivation) saver. Easy ways to vary things a bit is really helpful to prevent food boredom.
Chopped red onions, red peppers and tomatoes. Give them 15mins in airfryer. Heat up leftovers from psot above, add new stuff on top with some spring onion.
Mushrooms appear to have unique nutritional benefits not replaced by eating other food. I'm preserving here some self motivation for simple mushroom dishes.
Put wholewheat pasta or noodles on.
Sliced mushrooms into a large pan or wok.
big glug of tamari or soy sauce. (the savoury umami taste makes the mushrooms excellent)
can add sliced chilies, ginger garlic spices etc.
cover with lid, want it to stay liquid.
Add stirfy veg towards the end it will contribute more tasty liquids too as it cooks if covered.
So I don't know who this might help...
... but if you've ever wondered how much food you can eat on a high carb low fat style it's really really different from the much smaller low carb portions. (description in alt text: lentil bolognese, chunky 6bean salad, apple cacao berry oat bake)
Tons of veg & fruits, good complex carbs (whole grains, whole pasta, starchy foods etc), lots of legumes beans lentils peas, spices & herbs and some nuts and seeds. High fibre high nutrition. Zero cholesterol if you do it plantbased which it really lends itself to.
Best part, just eat to fullness, no need to count calories once you cut out the oils / dairy / meats, then you won't over eat.
Packaged and processed foods aren't good, they're nearly always high fat low nutrition. Batch cooking from ingredients gives me best results.
The dishes here all came from batch cooks on different days with at least 6 portions which last over several days and the changing overlap days keeps things from feeling too similar.
Purple salad!
Qinoa, kidney beans, beetroot, red cabbage, kale, black beans, pinto beans. Spices, herbs, apple cider vinegar.
The large storage bowl of spiced quinoa, kale, beans was cooked together in an instant pot. It will make several meals this week and goes in the fridge.
Lentils & Qinoa have similar pressure cook times, super handy!
1cup lentils
1cup Qinoa
Lots spices and herbs
Chopped veg like red onion, red cabbage, bell peppers, dinosaur kale / cavolo Nero, olives
2.75 cups fluids (0.25cup was tamari)
6mins on high pressure with slow release in an instant pot.
I had less than 10 minutes before a neighbour was coming over to do weights together. I want some food ready for after when I'd be really hungry.
I threw 2 cups of oat groats (pretty much intact whole oats, can be used a lot like rice) and 2 cups of dried beans (black turtle in this case) into a jug and covered with water to quick soak for a couple of minutes and also swirl rinse them. They both have similar pressure cook times of 22 and 25 minutes.
Grabbed a load of frozen veg from the freezer and spices.
Sieved the grains and beans into the instant pot pressure cooker.
Added generous shakes of chipotle spices, smoked paprika, cumin, black cumin, turmeric, black pepper, ginger and garlic.
8cups water
lots of frozen veg, sweetcorn, green beans, spinach, baby corn, carrots, garden peas, okra.
Gave everything a really good stir and set for
25minutes on high pressure.
Hour & a half later after working out it's all done & hot, tasty and filling! Served with a splash of tamari, dried chives & nutritional yeast.