Vegan Store Cupboard Challenge

ToastLady

I love fresh pineapple, but find a whole one too much just for me, so usually chop up half and freeze it. It's lovely in coleslaw finely chopped.
In the pineapple vinegar recipe, although it says to use the actual pineapple, I just used the core and peel. 

Wednesday2000

I didn't even know you could make vinegar.

I love pineapple on pizza, I also like pineapple in salsa.

I have a basic tomato sauce I took out of the freezer yesterday and I was going to mix in some hot sauce and chilli powder to make it more spicy. I was going to have it with kidney beans, brown rice with cherry toms and chopped spring onions on top.

ToastLady

I usually chop a 1/2 to 1 fresh chilli into tomato sauce when making it, as it's just me, and I like that little bit of a kick, no matter what I end up using it for.  Before lockdown, I bought dried whole chilli from the outdoor market, and the chap said they were very hot. I have no idea what kind of chilli they are. My goodness, they aren't half, just about blew my head off, so I have to be very sparing, and not use them the way I do fresh. I'd given my friend a few, so have warned her, luckily she hadn't used them. I expect what I have, will last me for quite some time. 
I can't get raw apple cider vinegar, so had to make my own, then I found the recipe for the pineapple one and really liked it too. I've made citrus fruit ones in plain white vinegar, but that's for cleaning. I really do fancy trying some berry ones though if I can get a nice base vinegar, but that will have to wait for a while when I feel safe enough to linger when shopping.

Wednesday2000

I like the Frank's hot sauce. I really like to roast cauliflower in oil and then you melt the hot sauce with vegan butter and pour it over it, yum.

I have tried a really hot sauce from a West Indian brand called Encona, they are made with Scotch Bonnet and Habanero peppers and it was so hot that it burned my tongue.

ToastLady

The cauli and hot sauce sounds yummy. I used to be a member on a chilli website, and some of the sauces would blow your head off. I had roast cauli last week in a bechamel sauce with chopped jalapenos and cheese on top....it was lush. Can't live without garlic and chilli. 

[Deleted User]

I like chilli but have to be a bit careful with it as I have a tendency to get blisters on my tongue if it's too hot! 🙈 I also have a fluctuating tolerance of it - times when mild chillies burn my face off and others where magma type stuff doesn't make me bat an eyelid! 🤔 It really is Russian roulette for me! 😂 
If I fancy something really hot now, I make Ethiopian lentils with berbere spice - it doesn't seem to affect my tongue but explodes my head and throat nicely! 😉😁 plus the burn dissipates within 5-10 mins as opposed to the days (literally!) that it can take with chillis.....

Pyxis

For me, there’s a fine line between chilli hotness and it destroying all other flavours in the dish.

In addition, a touch too much chilli can give me hiccups. 

joedenise

I get really numb lips if I have too much chilli so I always err on the side of caution!

candygirl

I'm a garlic n chilli addict, but when I was India realised what a light weight,  spice wise I was 😯😂

ToastLady

I do like a good kick, but not enough to overpower the food, or burn the mouth off. I love eating whole pickled thin chillies, but stop at 2 or 3 depending on size, and the pickled jalapenos are pretty hot. I think as I've got older, I just can't take things quite as hot as I used to. I've decided to give some dried chillies a good blitz, so that I can judge by the teaspoon, or parts thereof.
It's absolutely roasting here just now, so was a salad late afternoon, as I'd had to go out this morning, and was out longer than expected, so missed breakfast and lunch. Dinner was a huge bowl of strawberries and home made yoghurt, as I wasn't in the mood to eat or cook. The yogurt was so thick, it was almost like cream cheese...but didn't taste that way. I had left it in the fridge in cheesecloth over a bowl longer than usual ....that is, I forgot. It was gorgeous, so will be making more tomorrow, and doing the same. What's the betting that the next batch is rubbish? 😂