2023 Vegan Storecupboard Challenge

Brie

@katjiKita
the browning carmelises same as it does with onions.  That's why if you roast peeled garlic in the oven it almost turns to toffee.  Whereas if you roast a whole bulb you get a lovely garlicky goo.  Same principle applies in frying nice and lightly is what you want for most recipes unless you are trying to get a deep, sweet dark flavour.  Personally I love it browned.

KajiKita

@leftatthetrafficlights, thank you for that. I have come across over- fried garlic and yes, it’s dreadful! I shall carry on as already I do and whatever I am using it in, I will add it towards the end of what I’m doing so it’s not raw but not brown either! 😊

KK

KajiKita

Brie said:

@katjiKita
the browning carmelises same as it does with onions.  That's why if you roast peeled garlic in the oven it almost turns to toffee.  Whereas if you roast a whole bulb you get a lovely garlicky goo.  Same principle applies in frying nice and lightly is what you want for most recipes unless you are trying to get a deep, sweet dark flavour.  Personally I love it browned.

Maybe it’s a thing like coriander tasting like soap to some? 🤔🤷‍♀️

KK

leftatthetrafficlights

Today will be a day of leftovers! We had black bean burgers last night with roasted cauliflower and other veg so we'll finish those off tonight. 

I'm either making lasagne, chilli, stir fry or ramen tomorrow! I've got stuff for all of them so I may let dh choose! 😉

tooldle

White bean and purple sprouting gratin for us, with roasties (pots and parsnips) and carrots. Enough leftovers for tea tomorrow. 

leftatthetrafficlights

Made a pasta sauce today (onions, garlic, tomatoes, herbs, carrots, parsnips, mushrooms, kale and black beans all cooked and blitzed) for my grandbaby only to discover that he had pasta last night! 🤦‍♀️ so, decision has been made - I'll spice up the sauce with chilli and add more black beans plus some airfried lentil tofu. I'll serve mine with buckwheat and dh will probably have rice 😁 

I've got some red cabbage, brussel sprouts, sweet potatoes and parsnips to use up tomorrow so I'm thinking that I'll make some parsnip and sweet potato rostis topped with braised red cabbage and cook the brussel sprouts in orange and ginger on the side 

leftatthetrafficlights

Ended up with berebere black beans instead of chilli! Last night I used more of the pasta sauce for a wholewheat tortilla pizza - very tasty and quick! 

I'm planning on making the rostis today - it's going to be a day in the garden so I should be pretty hungry by dinner time 😉 

I'm also going to make some black speckled lentils for tomorrow - I've got some sprouting broccoli so I'm sending dh to get some daikon tomorrow and doing a warm asian salad - any leftovers from today will fit in nicely with that 😁

leftatthetrafficlights

So the picture doesn't really do it justice but its a parsnip and sweet potato rosti served with braised red cabbage (cabbage, red onions,  cranberries and golden raisins with a blood orange balsamic); leaves; vegetable 'rice' ( red cabbage,  red onion, carrot and parsnip blutzed in food processor to a 'rice' consistency); brussel sprouts in orange and ginger (sprouts halved lengthways and sautéed in vegan butter and orange rind then orange juice added and ground ginger -cooked until tender); a few blobs of carrot chutney added to lift and join the flavours 😁

leftatthetrafficlights

Warm asian salad last night - tonight it will be dark speckled lentils and short grain brown rice with roasted peppers 

MissRikkiC

Everything looks so good @leftatthetrafficlights whilst I’m sat eating a salad from a mixing bowl 🤣