Vegan Store Cupboard Challenge

ToastLady

I've ended up throwing the sprouting chick peas out, they had started to smell a bit and were going a bit mushy, so a definite fail there. 
Made a roast veg (courgettes, onion, tomatoes, mushroom, aubergine, peppers) and chick pea bake for dinner last night. Roast veg had already been cooked with spices and herbs and were in the freezer. Added some chilli flakes and some veg stock. Topped with breadcrumbs and grated cheese and baked in the oven for about 20 mins or so. Plenty left for tonight.
Am determined that it's not going in the freezer. I have two, and one is badly needing defrosting, so need to get it emptied.

Wednesday2000

ToastLady said:

I've ended up throwing the sprouting chick peas out, they had started to smell a bit and were going a bit mushy, so a definite fail there. 

I've heard people say that before about sprouts going mouldy quickly, that is what put me off trying it.

I can't stand tempeh for the same reason. I don't know if other people have seen the mould that comes with it. It makes me feel sick!

Wednesday2000

I had jacket potatoes with grilled tomatoes and vegan sausages for breakfast.

I have lots of that lentil bolognese left and I was just going to add some frozen spinach and blend one portion of it up and have it as soup with bread as I don't fancy spaghetti again today.

joedenise

Some of my chickpeas have already got tiny sprouts on them so I'm feeling optimistic.  This is only the 2nd day so fingers crossed!

I have cooked some dried 10 bean mix in my electric pressure cooker this morning ready to make a mixed bean goulash for dinner tonight.  It is the first time I've used it for beans and they are slightly overcooked so next time I will cook them for a bit less time.

ToastLady

Hope that your chickpeas work out better than mine joedenise. It was the first time I'd tried them, usually do lentils, mung beans, small pulses, and they've always worked out fine, unless I've forgotten about them. At least the lentil sprouts worked out.
On the positive side, I managed to squish almost everything from one freezer into the other, and that is now defrosting. I've got a load of mandarin segments to do something with tomorrow, and gave a large packet of rolls to my neighbour, as there is no way I could eat them in a day or two.

joedenise

I cooked far too many of the 10 bean mix so have put half of them in the freezer for another day.  The goulash turned out really good and it didn't matter than the beans were a little overcooked as I just warmed them through at the end.  There is enough of the goulash left for another meal so that too will go into the freezer for another time.

Glad you managed to squish almost everything into your other freezer so you can defrost it.  I just take everything out of mine into a washing basket and cover with an old duvet and then defrost the freezer with a steamer in about 20 - 30 minutes; dry it and get everything back into it in about 30 -40 minutes.

ToastLady

The fridge freezer that I'm defrosting is a bit dodgy and needing a repair done, but due to lockdown, can't get it sorted. It really shouldn't need defrosting at all, ice is all down the back, so can't get at it. The good news is that from Monday, a few businesses will be opened including places selling white goods, so will call on Monday and see if I can get someone out. My car's developed a problem too, so will be calling the garage too. Not to worry, from Monday I can walk and take a bit of exercise, so all good.
Glad that your goulash turned out well, haven't made that in ages. When I cook pulses that take a bit of cooking, I usually do half a bag in the pressure cooker, and then put into portions and freeze.

joedenise

Do you find that the cooked beans are OK to use when you defrost them?  It's the first time I've frozen them.  I usually just cook what I need.

ToastLady

joedenise said:

Do you find that the cooked beans are OK to use when you defrost them?  It's the first time I've frozen them.  I usually just cook what I need.

Yes, they are absolutely fine to use. The chickpea and roast veg bake I had the other night, was all from the freezer. I generally cook and freeze chickpeas, cannellini beans, haricot beans, butter beans etc. in the pressure cooker, as it really reduces the time. If I remember I soak them first, if not, it's the quick boil for 5-10 mins depending on bean, and then reduce heat method. I do have to check cooking times for the different beans now, as my memory isn't as hot as it once was. If they do end up overcooked, due to me forgetting to time them properly, they still get frozen, but used for blitzing into soup. 

[Deleted User]

I always freeze beans - I have a 'bean cooking' session (must admit I always soak first) where I will cook job lots of cannellini, chickpea, kidney, black turtle, butter and pinto beans then portion and freeze. It saves so much time and energy it's worth doing. I still keep tins of chickpeas in the cupboard as you never know when emergency houmous may be required and who wants to wait for them to defrost at that point! 😉😂 
I discovered that we had 2 white cabbages when I went on my mooch mission so last night I cut one of them into 1inch thick slices, put on loads of finely chopped garlic and mixed oil, 'chicken' stock powder and mixed herbs together to drizzle over. Added a bit of veg stock, covered and put in the oven for about 35 mins. They were lovely 😁  I'll use some of the other cabbage on Sunday when I have a roast.

I'm going to make some seitan burgers and meatballs today - I just fancy a burger for some reason so will grab some rolls when I go to the shop for my dd - the meatballs can be frozen for use next week as when I was looking in the freezer I found some of my bbq black beans that I made a while ago - I'll make cornbread to go with that and some coleslaw which will use some of my remaining white cabbage 😉 
Anyway, better get on - happy cooking! 😁