2023 Vegan Storecupboard Challenge

KajiKita

jokono said:

We're both working from home most days, but I will have something from the freezer every time he's not cooking or there are no left overs in the fridge. I decided not to buy any more food except fruit for at least a couple of weeks. We really have more than enough. 

Thanks for the suggestion, I'll tell him about it. I think he might struggle for a bit as he's never tried eating full vegan before. He's very committed though, I'm very proud of him 😊

Ah, I hadn’t realised you were eating differently - same here (me predominantly plant based but struggling with protein and hubby fully omni, terrified of pulses … 😉) - it does make it harder. 

Presumably you or he knows about things like cashew cream for enriching sauces? I think it’s missing textures like that, that make vegan food difficult to take to initially. Also, nooch for the cheesinesses and marmite for Unami. I suspect you know all this already though 😉😊

KK

jokono

Haha, yes, mine doesn't eat any pulses except chickpeas, his gut can't take it and he's not ready to start introducing them yet. I suggested lentils before and they were instantly rejected, but the ready made quinoa bolognese sauce he used for the lasagne had some lentils in and he didn't die. So now he's not as against them I might convince him to use half a tin of green lentils in the next batch of lasagne.

He is a very saucy guy while I am really bland and dry when it comes to eating. 😆 He loves strong flavours and he knows lots of tricks already from his omni cooking adventures, I only had to inform him about the nutritional yeast.

I am not that fussed about protein, I think the amount I get from eating beans, grains and greens is enough, especially as protein promotes growth and aging and I want to live until 122! 🤣 

jokono

How is everyone doing? Running down those cupboards and freezers?

Mine are still full. 😒 Mr JKN had his 'traditional' bbq on new year's day and I've been eating leftovers all week. 

I stayed away from Ol!o since xmas - ol!o is one of the reasons my freezers are so full - but this week someone had lots of potatoes so I gave in, had the potatoes and also a punnet of mushrooms. Dinner for me tonight I'm having garlicky mushrooms with greens and pine nuts on polenta, one of my favourite meals.

Mr JKN is struggling, not feeling full or satisfied eating plant based. I suggested keeping the more processed stuff for the weekend, but he's already had vegan sausages and burgers this week. Not sure what he'll do, we have such different taste buds and preferences, he's not keen on any of my suggestions. I didn't think it would be easy anyway, could've done with more time preparing for it. We'll see how it goes. 

Sun_Addict

I made a chestnut, sprout and parsnip hotpot from a Hugh Fearnley Whittingstall recipe that used up some pearl barley, sprouts and parsnip, although I had to buy the chestnuts. It was ok but I wouldn’t bother with it again. Too many delicious recipes out there to try. Mr SA would struggle with vegan, he’s very much a meat, potatoes and veg man. Whatever I make for myself I tend to halve the recipe, eat one and freeze the other. Not that I have any room in my freezer at the moment. 

You’ve reminded me I have polenta to use up and I saw a nice recipe for it yesterday…

leftatthetrafficlights

Sorry I've been MIA! Had relative since 1st January then dropped phone down the loo and it's been out of action (now just very temperamental!🤦‍♀️) since - hoping the full dry will be complete in next day or so then I'll be back with you! 😁

gill5blue

Hi All,
Does anyone make their own milk?
I have been looking at the salter milk maker and wondered if anyone on here makes their own milk?
Any advice would br gratefully recieved
Gill5blue

jokono

I used to make almond milk by soaking one cup of almonds overnight. Rinse in the morning, blend with about 3 cups of fresh water and strain through a gauzy cloth. You can use the pulp to make crackers or "cheesecake" base.

leftatthetrafficlights

I used to make my own soya milk but could never get it to taste okay! 🤢 I don't really use a lot of milk so nut milks seem too expensive for me to bother trying to make but I may experiment with making oat milk this year - I tried it once and it tasted slimy which was foul but I'm sure that I'll find lots of new methods on you tube and oats are dirt cheap so I won't mind if I have some disasters - I'll let you know how I get on! 

Anyway, my phone is working properly now so I'm back online! 🙌

This week I made a tagine (onions, garlic, cinnamon, ginger, coriander, smoked paprika, apricots, dates  butternut squash (the last of the ones I grew in 2022), tin of chickpeas, raisins, potatoes, asparagus stalks (the bits snapped off from the bottom when I did the tips on a different meal) and a tin of tomatoes all done in the instant pot on the slow cooker function - we had it on Monday and Tuesday then on Wednesday I chucked in some tikka masala paste to the leftovers to make it into a curry and we ate that on Wednesday and Thursday along with a side of chopped steamed beetroot with horseradish sauce.

Yesterday I had a 'fishfinger' sarnie and dh had a pizza as I couldn't be bothered to cook! 😂 

I've just mooched in the fridge to see what I have to use up and I have some salad leaves, carrots, tomatoes, apples, broccoli, a red cabbage and a white cabbage along with onions, potatoes and garlic. I still have leeks, celeriac and cavolo nero in the garden and possibly some parsnips although they may be manky (grew them in a bag last year so not sure what they are like!). 

I'm planning on having a roast dinner tomorrow using the cranberry and cashew nut roast that is in the cupboard, some red cabbage roasted with onions, balsamic, apple and raisins, broccoli, mashed potatoes with horseradish and carrots which I will steam first then pan fry with ginger jam. Any leftovers will be made into a bubble and squeak for Monday. 

Later in the week I'll make cabbage and rice - it's one of my favourite things to eat - slice onions and white or green cabbage and soften in a fryong pan with a little olive oil for about 5 mins. Add a large spoonful of massel 'chicken' stock, stir to coat then add a little water, bring to the boil then reduce heat and simmer for around 5 mins until cabbage is softened more. Add basmati rice and stir until coated, add more water, bring to the boil then reduce heat to simmer and cover pan. Cook for 10 mins (or until rice is cooked) stirring occasionally- add more water if required but it should be a relatively 'dry' dish - not a risotto! Other stock powders can be used - massel just happens to be my favourite! You can also add chickpeas, kidney beans etc for the final few minutes of cooking if you want to make the dish more substantial- I don't bother as I eat so much of it! 😂

At some point in the week I'm going to make ethiopian lentils (red lentils cooked in stock and berbere spice mix) which I'll have with buckwheat pancakes and I'll probably have roasted tomatoes with a warm black speckled lentil and quinoa salad today 😁

No doubt that will see me through the week by the time the various leftovers are taken into account! 

KajiKita

Made a successful chickpea flour frittata for lunch today (new recipe to me). I used leeks from the garden and the last of a bag of chickpea flour (a first for me!) served with HM piccalilli and Mr T’s pickled red cabbage. 

I am looking forward to seeing what it’s like.

I also want to try a recipe I have found for Ful Medames, so have gone a little off-piste and ordered some dried fava beans 😊

KK

gill5blue

Hi all,
recently I made a roasted cauliflower shawarma and it tasted really yummy so will make it again.
I also made miso aubergines with couscous and added a jacket potato , that was also tasty, so will make again.
Just trying to expand my selection.
thanks for feedback on the milk maker-I have ordered one and ill let you know how I get on with it
Gill5blue