2023 Vegan Storecupboard Challenge

leftatthetrafficlights

Brie said:

leftatthetrafficlights said:

bloomed wild rice is just washing the wild rice then putting it into a lidded jar in the dehydrator for around 12 hours. The process softens and 'cracks' the wild rice so that it can be eaten raw - just drain and rinse. 

This sounds very interesting.  But can it be done without a dehydrator?  I'm wondering if you have the lid on the jar in which case the dehydrator might just be very gently heating?

@brie - Yes, the lid is on the jar - I've never done it outside of my dehydrator (roughly 12 hours at 110°) but I don't see any reason that it couldn't be done without a dehydrator!

Ultimately, it's very much like sprouting so as long as you kept the grain in a warmish environment and changed the water a couple of times a day I can't see any reason it wouldn't work 🤔

Brie

leftatthetrafficlights said:

Brie said:

This sounds very interesting.  But can it be done without a dehydrator?  I'm wondering if you have the lid on the jar in which case the dehydrator might just be very gently heating?

Yes, the lid is on the jar - I've never done it outside of my dehydrator (roughly 12 hours at 110°) but I don't see any reason that it couldn't be done without a dehydrator!

Ah - so the old way to bake meringues should work.  Heat the oven, turn it off, put whatever in it and leave overnight.

leftatthetrafficlights

I've never made meringues but sounds reasonable!! 😉 

So, tonight's dinner is leaves, short grain brown rice, broccoli and green beans with a hommous dressing (I overdid the fluid in my hommous so it's more of a sauce!!) I still have a few bits left over from yesterday (braised cabbage, parsnips and carrots in dijon & maple, roasted peppers) so I'll finish those off along with it. 

Tomorrow I'm doing orange tofu with red peppers served on coriander and sweetcorn quinoa. 

MissRikkiC

I like the sound of the cous cous with sweetcorn. My children would like that 

gill5blue

Hi,
Does anyone have any advice about making your own yoghurt?
gill5blue

KajiKita

gill5blue said:

Hi,
Does anyone have any advice about making your own yoghurt?
gill5blue

From what? I only ask as people on this board are unlikely to be using milk ….

KK

gill5blue

KajiKita said:

gill5blue said:

Hi,
Does anyone have any advice about making your own yoghurt?
gill5blue

From what? I only ask as people on this board are unlikely to be using milk ….

KK

I make my own milk from almonds or oats.
gill5blue

leftatthetrafficlights

gill5blue said:

Hi,
Does anyone have any advice about making your own yoghurt?
gill5blue

I've not made my own unfortunately (don't use enough of it to make it worthwhile) but I would assume that you need to get a vegan 'starter' (I've had a quick look and they sell them online) then heat whatever plant milk you're using to 'blood temperature', pour into a thermos type flask, add your starter, stir, close and leave overnight/24 hours? If you have an instant pot I know that yoghurt can be made in that too - there's quite a few recipes on Google and I'm sure that any vegan starter will probably come with instructions 😉 

Change of plan for tonight- we've decided to take the last couple of boxes of casserole out of the freezer which we'll have with dumplings 😁

KajiKita

gill5blue said:

KajiKita said:

gill5blue said:

Hi,
Does anyone have any advice about making your own yoghurt?
gill5blue

From what? I only ask as people on this board are unlikely to be using milk ….

KK

I make my own milk from almonds or oats.
gill5blue

Fair enough 😊

I never knew it was possible to make vegan yoghurt at home! Totally new to me. If you do try, can you let us know how it turns out? 

KK

leftatthetrafficlights

Made the orange tofu with red peppers and sweetcorn, served it with quinoa cooked in stock then lemon oil, tarragon and sweetcorn mixed in; blood orange, red grapefruit and pomegranate salad; leaves and a hommous drizzle. It was really lovely and there's enough for tonight's dinner too! 

I'm going to attempt some chickpea 'fries' tomorrow- saw it on YouTube and it looks interesting! We'll have them with a tadziki dip, leaves and roasted peppers. 

Wednesday I'm going to make a sweet potato and aduki bean chilli and make buckwheat pancakes to wrap them in - I'll be using the courgette and tomato sauce that I have in the freezer to make the chilli. We'll have the remains of the tadziki with it. 

Haven't decided on Thursday's food yet - think I'll just see if we have leftovers to repurpose 🤔