@veganbaking@wfpb@nutrition Anyone have a good idea of the nutritional content of whole Red Fife wheat berries versus modern wheat berries? Asking for the whole berry nutrition since I intend to mill my own Red Fife whole wheat flour (100% extraction).
Chickpea-flour pancake problem solved. The problem, for me, was the tofu: it did not work. Chickpea-flour pancakes made without the tofu (and with seasonings) work fine. See https://leisureguy.ca/2024/01/19/chickpea-pancake/
Seitan Roast
I made this roast today and we really enjoyed it. Unfortunately I don't have any pink peppercorns so I used black tellicherry. It has an unusual soft, though not spongy or mushy texture, which we really liked.
Served with roasted halved garlic head, roasted onion quarters, some red quinoa, roasted parsnips and a pile of greens, peas and finely chopped kale.
Another advantage with no oil is that you really need little to no dish detergent. And there are no oil splashes anywhere, of course, making cleanup much quicker.
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!
I like the black lentil + purple barley combination. This morning I had an inspiration: I shall make another batch — 1.75 cups black lentils and 1.75 cups purple barley (measured before cooking and cooked separately), and as I mix in the starter culture, I'll also mix in 1/2 cup sprouted sunflower seed.
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
Some time ago I posted that I planned to make some flat breads using sourdough and cooked whole grains.
Today's effort, which was chewy and delicious, includes the sourdough culture (made with 50/50 whole wheat and rye flours), cooked whole rye berries, a little very coarsely ground rye flour (in my mill), water, raw, hulled sunflower seeds and a little salt. Method in the first comment.
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The collards looked good at the grocery this week, so I bought one bunch, which was large. The post describes what I did with it and the chayote squash I bought at the same time to go with it.
Simnett not only uses highly processed foods (made from refined ingredients), he also cooks just one meal at a time.
When I make a dish, it's always enough for a few meals. Today I'm starting with a big bunch of collards, which I'll cook with allium (scallions, garlic), homemade tempeh (legumes and grain), broccolini (second cruciferous veg), bell peppers, a lemon, ginger, turmeric, etc. Several good meals.
@nealcurtis
Sure, here's a closer look. Hibiscus tea is literally dried hibiscus flowers. It's actually a very common ingredient in almost every fruit tea you might buy. Partly because of the tart cherry berry taste, partly of the deep red colour.
It's an incredibly antioxidant rich tea, probably the highest. But variety in everything is best. Drink lots of different teas & mix them up. We haven't researched a fraction of what every different tea does.
#Tea as medicine in nearly every culture, that's probably for a reason.
I started a mug of hibiscus tea steeping.
Rinsed a tin of butter beans under water in a sieve.
Put 2 heaped teaspoons of cacao powder, some vanilla stick, a generous shake of cinnamon (& also below real flavour impact, a quarter teaspoon tumeric, 6 grams fenugreek seeds & maybe 1/8th teaspoon pepper) in to a grinding pot.
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✅Then I put 200g oats into a microwave pot.
✅Added the spices grind from post above & stirred.
✅Add the rinsed butter beans, mashed them with a fork a bit so they broke skins, to take on flavours.
✅Sliced 2 ripe bananas out of their skin.
✅Added 14g milled linseed.
200g dark sweet frozen pitted cherries.
✅Poured over the cup of still hot well steeped hibiscus tea.
✅Added a glug of maple syrup.
🔪Gave everything a good stir.
🔪10mins in a 1000W microwave.
🔪Stir.
🔪Another 10mins.
= a large pot of chocolate vanilla cherry pudding. Tastes much like a big warm filling bowl of chocolate vanilla cherry cake basically, will eat some now some later, great against a cold day when I'm up super early.
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.
Made a big wok noodle dish tonight with plenty of portions.
Chunky cut peppers and red onion in wok. Chow mein noodles prepared with 4mins of boling water and then rinsed and set aside to drain for later.
Coconut milk added & heated.
Lentils spices and frozen peas added. The dried lentils really hoover up the spices and coconut milk (and water as needed from a kettle) and get very tasty. Lentils will need some time to soften and take on the tastes.
Microwaving the potato & sweet potato with a glug of soy sauce and a splash of apple cider vinegar allows them to be cooked just right (10mins on 1000w and set aside until needed) but still slightly firm and distinct chunks.
Adding chopped courgette and cauliflower. Nice chunky cut that will have structure still at end. Tasting and refining spices as we go.
Washed then wilted a bag of kale in. Lid is excellent for doing that quickly. In fact used wok lid for most of this to keep lots of moisture for the lentils to hoover up.
Stir the noodles through. Then add the potato and sweet potato last so they don't fall apart.
Served. The chunky effect is quite satisfying as each mouthful varies.
It's really easy to microwave oats and berries plus water, plantmilk or my fave, fruit tea as up thread, in a bowl and it have it get a cake like structure you can cut in to wedges.
Here it's plated up with blueberries orange kiwi. An oat berry cake portion with cinnamon and seeds plant based yoghurt drizzled across.
Super easy quick light meal. Tofu cut into slabs, marinated for 10mins in soy sauce and chilli spices. Waffle iron (Belgian setting on mine works nicely with this brand of tofu). Just do it until throughly crispy. Top with something like quick spicy salsa, or kimchee, or bean salad. I should have taken a better picture, maybe I will another time. It's really easy and tasty though.