Vegan Store Cupboard Challenge

tboo

Sprouting sounds interesting and cheap - Q - when they have sprouted, do you eat the greenery only or can you eat the seed as well?

I'm going to try and make a diy sprouting jar and have a go with DD while she's off school

superpup

tboo said:

Sprouting sounds interesting and cheap - Q - when they have sprouted, do you eat the greenery only or can you eat the seed as well?

I'm going to try and make a diy sprouting jar and have a go with DD while she's off school

I tend to rinse most of the seed husks away but it’s not necessary, you can just eat it all! A piece of muslin/cheesecloth  or any cloth over the top of a jar, secured with an elastic band or string will work. The seeds need to be able to drain upside down and at an angle between rinses. Happy sprouting!

[Deleted User]

I grow my own salad leaves and am happy to have a variety of fruit and veg as a salad. I grate things like celeriac, parsnips, carrots, cabbage, apples, pears and chop stuff like broccoli, cauliflower, leeks etc - add a dressing and it's sorted. Warm salads are nice too - all of the stuff mentioned above lightly steamed and then finished off in a pan with dressing to heat through.
So, last night I decided to make food from the coriander, spring onions, green chilli and 1/4 savoy cabbage that were starting to look a bit ropey! I chopped the chilli and dumped it in oil for 30 mins, finely sliced the cabbage and the spring onions and sautéed them in oil for 10 mins. Then I added the chilli and it's oil, cooked for around 5 mins while stirring, added some 'chicken ' stock and black pepper, turned heat to low and put on lid. Cooked for around 30-40 mins until cabbage was tender. 
I chopped the coriander with some lemon grass paste, a splash of oil and some orange balsamic that I made last weekend- once blitzed I drizzled it over the cabbage....twas lush! 😁
I've still got dressing left so tonight I'm making roasted tomatoes with garlic and basil; fennel, blood orange and black olive salad; smashed butter beans with the remaining coriander dressing and garlic crushed new potatoes. 

candygirl

Omg those meals sound lush SG 

[Deleted User]

All prepped and ready now Candy! 😉 I am pretty certain that I will be feeding a number of people over the weeks ahead! Because I'm pretty inventive with food, I've already had a number of people call me to ask if they can use me as a resource if stocks get low!! 😂 DIL is pregnant now too so no doubt I'll have to sort her food for the next few months 🙈😂 
So I had some fennel left over after I'd made the salad - mainly the tops and a bit of the main body- so I have made a fennel and orange relish with it. I peeled some potatoes as was intending to do mash for the grandbaby tonight when I have him but have been instructed that pasta is better tonight, so I will cook them, mash them, add spring onion, garlic and chopped sage from the garden and make potato cakes tomorrow - I'll serve them with the fennel relish, leaves and some vegan 'halloumi' style cheese. That sorts tomorrow's lunch 😉 I've made his pasta sauce with onion, garlic, chopped vegan sausages, tomato puree, mixed herbs, ketchup, water, tamari and vegan Worcester sauce. It tastes lovely so fingers crossed he eats it!! 😂

Herbyme

superpup said:

Chirpycheap, sprout some of your lentils! I am currently sprouting broccoli seeds, green and brown lentils. I also always sprout chickpeas and other beans before cooking them so they’re easier to digest. Broccoli seeds especially are packed with nutrition! Lentil sprouts keep for a couple of weeks in the fridge if you make sure they’re dry before they go in but they normally get eaten much sooner than this. I put them on everything! 

@superpup, what kind of broccoli seeds do you have to buy, and where do you get them from? Is there a good source of more info on this? Can't visualise cooked sprouted chickpeas!

I recognise these problems; my new favourite vegetable is the vacuum packed cooked beetroot you get in the veg section - satisfyingly deep red, tasty, cheap and incredibly long shelf life (and nobody seems to be stockpiling it!)
Damn, I shouldn't have said anything should I?!

Just found what looks like a very authentic Indian food website, in the recipe for naan bread it says to mix 'curd' into the flour - does anyone know what I'd look for in a British supermarket? (assuming it's not been panic-bought)

superpup

carolinerunner said:

superpup said:

Chirpycheap, sprout some of your lentils! I am currently sprouting broccoli seeds, green and brown lentils. I also always sprout chickpeas and other beans before cooking them so they’re easier to digest. Broccoli seeds especially are packed with nutrition! Lentil sprouts keep for a couple of weeks in the fridge if you make sure they’re dry before they go in but they normally get eaten much sooner than this. I put them on everything! 

@superpup, what kind of broccoli seeds do you have to buy, and where do you get them from? Is there a good source of more info on this? Can't visualise cooked sprouted chickpeas!

I recognise these problems; my new favourite vegetable is the vacuum packed cooked beetroot you get in the veg section - satisfyingly deep red, tasty, cheap and incredibly long shelf life (and nobody seems to be stockpiling it!)
Damn, I shouldn't have said anything should I?!

I buy them from premier seeds direct and I buy 200g at a time and they last ages. They’re labelled sprouting seeds. They have their own website and they’re on eBay. 

Sprouted veg cook more quickly. You don’t even have to sprout them for a long time if you’re cooking with them. 

If anyone does decide to go through their dried goods pantry, some beans should not be eaten raw/sprouted (they always have to be cooked afterwards) such as kidney beans so please read up first! 

There are lots of websites to choose from that tell you how to sprout, with plenty of pictures. Just do a search and choose one you like the look of. 

[Deleted User]

carolinerunner said:

Just found what looks like a very authentic Indian food website, in the recipe for naan bread it says to mix 'curd' into the flour - does anyone know what I'd look for in a British supermarket? (assuming it's not been panic-bought)

It may be paneer which is an Indian cheese (not vegan)🤔 or it could be tofu (vegan) or something else entirely! Without seeing the recipe/method I'm just guessing but I'd use tofu - if you have to mash it use silken, if you're coating & cooking then extra firm if possible, firm if not. I'd highly recommend tofoo if it's the latter- keeps its shape beautifully 😉

[Deleted User]

Due to a possible infection of the virus in the household, we're now on a 14 day lock down!! 🙈 no chance of a food delivery so it really is a total store cupboard challenge ahead!! 
Obviously, this time frame could increase as only one may currently be infected in a household of 4 adults! I'm going to have to stretch what we have as much as possible so that if we end up out of action for longer we can still eat okay 😉

So, my current stocks include the following fresh stuff: white cabbages, swede, parsnips, 2 large leeks, courgettes, potatoes, broccoli, black kale, carrots, onions (red and yellow), garlic, French beans, red grapefruit, blood oranges, apples, bananas and a couple of pears. I grow (and can currently use) sage, thyme, lemon thyme and rosemary. I have a lot of frozen veg in the freezer- when I defrosted it recently I got a lot of frozen veg to refill it.
Today I will take stock of all the cupboards and freezers and start considering meal options. I am pretty confident that we can keep going for quite some time with a bit of imagination - I know that ds &dil can be fussy eaters bit they ard going to have to be a tad more adventurous in the medium term! 😉😂 

joedenise

I'll be following your meal ideas.  I'm not vegan or even veggie but do enjoy veg based meals a couple of times a week.  I've recently started getting veg boxes so definitely more veg being eaten now.

Any ideas for using chickweed which came in my box this week, other than eating it with salad?