The second one I can use my food EBT card (nice) but I will pay cash (debit card) for the one you mentioned if you say it's worth it.
Have you ever had creamed spinach?You just gave an idea of how to use up some of the tahini I have (it's a great sub for peanut butter)
I also ordered some dried cherries for my next batch of hummus
Hey... any ideas for using spinach (cooked)? I still have a bunch of "new zealand spinach" I was going to make a quiche but it's too hot to run the oven.
@Bliss Doubt , is this the ramen you use (or similar)?
I ordered the Koyo ramen
You just gave an idea of how to use up some of the tahini I have (it's a great sub for peanut butter)
I also ordered some dried cherries for my next batch of hummus
Hey... any ideas for using spinach (cooked)? I still have a bunch of "new zealand spinach" I was going to make a quiche but it's too hot to run the oven.
I have looked for these around here and no luck yetI use this one, because it's organic, and 210 calories per packet. I like the lemongrass ginger flavor and the garlic pepper flavor, but I have some of the mushroom flavor that I haven't tried yet.
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I have looked for these around here and no luck yet
Yes but I have lactose issues (since my mid 40s) so will have to sub some ingredients (easy to do actually)Have you ever had creamed spinach?
Mine is very similar (and organic with miso sauce) besides, I have all kinds of asian flavors stuff including ginger paste, garlic, soy sauce, teriaki, fish sauce, oyster sauce, kug pao and more. I'm not vegan so might add some meat once in a while (like pre-cooked chicken) and of course some vegis.I use this one, because it's organic, and 210 calories per packet. I like the lemongrass ginger flavor and the garlic pepper flavor, but I have some of the mushroom flavor that I haven't tried yet.
Mine is very similar (and organic with miso sauce) besides, I have all kinds of asian flavors stuff including ginger paste, garlic, soy sauce, teriaki, fish sauce, oyster sauce, kug pao and more. I'm not vegan so might add some meat once in a while (like pre-cooked chicken) and of course some vegis.
Lactic acid is not lactose (milk sugar) In fact, with yogurt the lactose is used up by the active cultures and converted to lactic acid (thus the sour/tart taste) There are other sources besides dairy (very common methods of fermenting vegis and I'm going to try this myself) Example:Anyway, it's yummy, cashew based cheese, low in calories, flavorful of garlic and basil. I probably won't buy it, because it isn't organic, and I don't understand why the makers would add lactic acid, since many consumers of plant based cheese are lactose intolerant and it's why they choose vegan cheese. And doesn't the lactic content keep it from really being vegan? Where else do you get lactose other than milk?
Use almond milk, that's what I have to use and it's greatYes but I have lactose issues (since my mid 40s) so will have to sub some ingredients (easy to do actually)
Go for it, it's not hard at all and very healthy to eat fermented foodsLactic acid is not lactose (milk sugar) In fact, with yogurt the lactose is used up by the active cultures and converted to lactic acid (thus the sour/tart taste) There are other sources besides dairy (very common methods of fermenting vegis and I'm going to try this myself) Example:
Thank you my friend, more than half of the "claimed organic" items go unchecked and if they do get caught it's just a minor slap on the wrist with very little to no publicityJust claiming "organic" is no guarantee.
That looks deliciousFor breakfast-lunch today I intended to start working out easy ramen bowls using organic angelhair pasta, but I didn't want to risk letting this lovely ruffly organic lettuce go bad:
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nor the pretty organic blueberries, so I'll do ramen #1 tonight. For breakfast-lunch I made a blueberry pecan salad. I'm showing it before I dressed it with a little salt, sunflower oil and premium aged balsamic vinegar.
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It was so good. There is nothing more sad than looking at the last blueberry rolling around the bottom of the bowl.
How long did u put the angel hair in the water for?
Cheezy zucchini was a one time vegan experiment, but I enjoyed it for breakfast-lunch today.
For the vegan "parmesan" hard style shaker cheese, all of the DIY recipes call for nutritional yeast, which makes me gag, and various nut flours. I don't like buying weird ingredients for just one recipe, so I bought these vegan cheddar puffs, put some in a baggy and crushed them to a powder. Very salty, so no need to salt the zucchini.
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Stock photo showing ingredients
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I had one more mutant organic zucchini in the fridge. I don't think they necessarily have to be peeled, but after just 2-3 days they get rotty spots you don't want to eat. This time I cut thicker slices.
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I did another thing I don't often do, which is deep frying, relatively deep anyway, about half an inch of peanut oil flavored with about 1.5 tablespoons Miyokos vegan butter. It's hard to dispose of frying oil without making a mess, but I had a freshly finished kimchi jar to pour it into after cooking, to go right into the trash..
So here we begin with all the slices in the bubbling hot oil-butter mixture. It didn't quite all fit in one layer, but as some slices brown and are removed, there is room for more. It all goes pretty fast. When the tops of the slices start to get spotty brown, it's time to flip them. Use tongs.
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Here they are cooling, draining on paper towels (another waste in deep frying).
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And with the vegan cheezy powder on top. After taking the pics, I also sprinkled on some red pepper flakes and fresh basil ribbons (really wish I'd remembered to add the basil before photographing, so pretty).
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It's hot, it's hazardous, it's greasy, and I'm never making this again, but it was delicious.
Looks tasty! I love fried Zucchini.
Also, love the Vegan Rob's puffs...but the spicy Dragon Puffs ones. Natural Grocer carries 'em.
Me, I ran outa milk for a latte...aieee!
Too hot to walk to the dang Plaid Pantry for expensive milk, so I improvised.
I had this tin of coconut milk that'd been in the fridge...had the idea to separate all those tiny bits of coconut out leaving just the "milk". It worked.
Now, I can use the milk in drinks while still having the coconut 'mash' for cooking.
Brown sugar, or molasses in some sort of base, dunno if thats what bush's beans uses but thats what i like mixed in n it tastes very similar.Got beans?
Got these for free from the building's lobby....they get stuff from various places.
That's a LOT OF BEANS!!!
(Ok, some aren't actually beans...still yummy. I need some Ham now...lol...)
https://en.wikipedia.org/wiki/Legume
Specifically: https://en.wikipedia.org/wiki/Legume#Terminology
Loaded tots, that's a big thing in Minnesota and Wisconsin. Yours looks healthier than what they do up north.Tried a new idea. Tater tots, cut up beer brats, cut up brussels sprouts, and then covered in shredded swiss cheese. Must use salt and pepper after cooking. Turned out pretty good as long as salt and pepper are used.... bland otherwise.
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Funny... I was raised in Wisconsin, and never had a meal with tots as anything but a side.Loaded tots, that's a big thing in Minnesota and Wisconsin. Yours looks healthier than what they do up north.
I love loaded tots, fries, etc.Loaded tots, that's a big thing in Minnesota and Wisconsin. Yours looks healthier than what they do up north.
Tried a new idea. Tater tots, cut up beer brats, cut up brussels sprouts, and then covered in shredded swiss cheese. Must use salt and pepper after cooking. Turned out pretty good as long as salt and pepper are used.... bland otherwise.
I love loaded tots, fries, etc.
Like these....just some sauce and cheese, but yummy.
Love it...only...even better basted and roasted... ;-)I finally got around to making maple butter pecan brussels sprouts. The lesson is always not to buy good veg and let it sit in the fridge. Even a few days will mean the loss of more outer leaves, more oxidation, shriveling. Shame on me, but I peeled and trimmed them, and still had plenty. This time I sauteed them with a couple of chunks of butter, a little water to keep things from getting out of control, and some salt.
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All the while getting my teeth set for this
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And here it is done, with red pepper flakes, pecans and the maple syrup stirred in. Not too much syrup, only maybe 1.5 tablespoons.
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So good, and suitable for a holiday table IMO.
Love it...only...even better basted and roasted... ;-)
That is awesome.We are currently canning 100lbs of potatoes...does that count?