Vegan Store Cupboard Challenge

K9sandFelines

squirrelgirl wrote: »

K9's - it probably is the miso that makes it salty - some recipes add soy sauce/tamari too which all seems a bit excessive to me the recipe that i posted doesn't taste salty at all to me but of course we all have different tastebuds so if you do make it i hope its okay! Can't help with the cheapest places to buy the flour and chickpeas as i get all mine from suma...hopefully someone can point you in the right direction

Happy anniversary moguline! hope you have a lovely evening :beer:

I have made it again from your recipe and it's not salty enough this time :rotfl:, and I used aromatica that I had already mixed instead of mixed herbs as they are similar.i I think it will be okay if it is chucked in sauce. Experimentation is key! I've done something wrongalong the way (possibly overkneading it) though as the first batch was tough as old boots. I steamed the second one for less time and that was slightly better. Hopefully cooking in a sauce will soften them up somewhat.

cod3

When life gives you limes...make lime hummus This is what I made today in the absence of lemons and very nice it is too.

No means to get to the shops this weekend so I have been eating out of the cupboards and cobbled together a very tasty Sunday dinner which should last for a couple of days - black bean chilli, bulgur wheat/quinoa and lime hummus. I also found 3 bags of cherries in the freezer so will be having cherry chia puddings made with almond milk for work lunches this week. Hoping it is tastes like Bakewell tart!

Spent loads on DD's graduation dinner last week so am due a frugal food week to make up for it :money:

joedenise

Never heard of lime hummus! I've made it with red pepper and sweet potato but never lime (or lemon) come to that, other than as part of a standard hummus.

Denise

[Deleted User]

Ended up in as*a on friday with a friend...managed to pick up a sack of onions reduced to £1.12:j now the pround owner of 4 large jars of onion jam...nomnom

SuperPikachu

joedenise wrote: »

Have made a squash & chickpea curry for dinner tonight. Cooked in SC - should be enough to put another 2 meals in the freezer for DH and I. Having it with brown rice.

Denise

Do you have a recipe for this at all Denise?

joedenise

I don't really use a recipe as such! I soften the onions a bit in a pan and then add my own curry powder mix but you can use a commercial one. Once the spices are cooked off I chuck the spicy onions, and squash along with some stock into the SC and cook on Low for about 6 hours and then add the drained chickpeas and cook for another couple of hours. Cook some rice to serve with it and warm through some naan if wanted.

Denise

[Deleted User]

Not a lot being cooked here at the moment - workmen are doing plastering so the house is a nightmare!

I did make some more seitan yesterday (mainly for the heat in the kitchen! ) and I tried a 'chorizo' type version - added lots of smoked paprika, dill and some cayenne pepper.....it's really nice but I'm not sure it is 'chorizo' like - thankfully, it's so long ago that I had the real stuff, I'm not really sure!! :rotfl:

joedenise

As long as you like it squirrel girl it doesn't really matter does it?

Enjoy!

[Deleted User]

Thanks joedenise....it was lovely!!

So, yesterday I made lemon and thyme polenta with lemon butter beans.....I had half a jar of preserved lemons left so finely chopped them and sweated them off with chopped onion, garlic and lemon thyme. I split this mixture and made polenta with this and milk and added the rest to some butter beans. Drizzled both with lemon oil and cooked. Served with a pomegranate and red grapefruit salad and some leaves....nomnom!!

On my own tonight so will finish off the leftovers

[Deleted User]

Bit of a random concoction today...had to open a can of coconut milk at solstice to make a cake (i needed coconut oil but hadn't got any so substituted the cream from the milk ) and had the fluid left over so cooked some oily toor daal in it along with some lemon grass and lime zest. Very nice but a bit cloying so made some wasabi millet to go with it and now a total success!! The combination is a perfect balance...bit random but that's fine by me!