The Prepping Thread - A Newer Beginning ;)

-taff

thank you

VJsmum

greenbee said:

Tofu isn't fake meat! But as for the rest... yuk. As for seitan, all you have to do is say it out loud ... 
I use lentils in bolognese, masses of vegetables and silken tofu  

Yes, good point - i guess as she uses it where others would use meat, i lump it all together.  
I don't like tofu either!!  But wish i did.

Do you have a good lentil bolognaise recipe, greenbee?

pollyanna_26

Sayschezza said:

I have mentioned this before on someone's thread. I use breast pads as a filter in cloth masks. Working on the theory that what keeps moisture in must also keep it out the upside is that providing you breath through the mouth and not the nose this also stops glasses misting. I also find them soft to the face.

The Numatic Hepa-Flo filters I use in my "Henry" vacuum cleaner have proved very effective in the disposable surgical masks I've been using for the past year. I bought a lot just over a year ago as the manufacturer had a bulk buy offer at a very low price. With asthmatics in the family they've been very effective when cleaning and in masks.

The first time shop staff and we were masked up I asked the pharmacist about the mask she was wearing as I found elastic or ties a poor fit. Hers had soft ear loops and was close fitting around the nose. I've been using those ever since.

pollyx

greenbee

VJsmum said:

greenbee said:

Tofu isn't fake meat! But as for the rest... yuk. As for seitan, all you have to do is say it out loud ... 
I use lentils in bolognese, masses of vegetables and silken tofu  

Yes, good point - i guess as she uses it where others would use meat, i lump it all together.  
I don't like tofu either!!  But wish i did.

Do you have a good lentil bolognaise recipe, greenbee?

I'm not good at recipes... I just cook stuff! But...
Mirepoix - so the onion/garlic/leek/celery/carrot are very finely chopped and sweated. I quite often do this in bulk and freeze. Soften peppers (red, yellow, orange, not green), add courgettes (I like to roast them first and keep them fairly chunky) bung in toms (fresh, frozen or tinned) add lots of herbs (bouquet garni for the slow lentil-cooking bit...). Maybe some tom puree/ketchup for depth (ketchup will reduce the acidity of the toms slightly - with beef/pork mince mix I'd add milk after the white wine and before the tomatoes). 
I find it works best using tinned lentils or cooking the lentils separately in good veg stock (home made or marigold). But if you want to do all in one, the you need to weigh the lentils and measure the liquid - taking the tomatoes into account. Cook slowly and keep reducing. Like meat bolognese this needs a long, slow cook for the flavours to develop. As it starts to thicken bung in wine (white or red, doesn't matter), some silken tofu if you want it a bit lighter and smoother, season, and towards the end and lots of oregano, basil and parsley. I also add in plenty of spinach. But I like vegetables

-taff

If you add dried porcini mushrooms to a normal spag bog it makes it taste meatier. Might work for a lentil or whatever one too.

greenbee

Good idea @-taff, and you could use the water you soak the mushrooms in as part of the stock for cooking the lentils.

ivyleaf

Ooh, that sounds a good idea, -taff! Thank you.

MingVase

Vegetables.

*shudder*

Karmacat

MingVase said:

Vegetables.

*shudder*

What are you like?    

-taff

Scared of vegetables obviously. Mind you, I've been terrified by a swede before....Like that joke, eat up, vegetables won't hurt you...ever had a swede thrown at you? Or something....

You're welcome @ivyleaf ....