cooking

Clean Fridge Payoff

by ladypbwiggins

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One of the dreaded but necessary jobs in the kitchen is to clean out your refrigerator. Let’s face it. Food can die on the shelf in the back of the refrigerator. The crisper drawers can be a veggie graveyard too. Sometimes food begins to go south faster than anticipated.

Yesterday was the attack day. This time I put a big soup pot on the stove and all of the almost gone veggies went into it. I had too-ripe tomatoes and mixed veggie leftovers to add. The cauliflower and cabbage were still good but not enough for a meal. I threw in a few green onions, some organic no-salt seasoning and water into the pot. I let it come to an almost boil and then turned it down to simmer most of the day. My results: a clean fridge and this bounty of veggie broth. Clean, cheap and no preservatives. Feeling good.

My Vegan Burger

by ladypbwiggins

When I first began to prepare raw vegan dishes I searched out appealing raw vegan recipes. I spent some money on cookbooks. Later I discovered internet and YouTube chefs. Today I prepared to make some raw veggie patties. I whipped out one of the cookbooks and i checked some chefs i liked on the internet. One of the recipes I made few weeks ago but I didn’t like the bitter after taste of the white onion. An experienced cook suggested I soak them. This time I soaked them for a few days. (Not on purpose. It just happened. 😄) I was walking through the house thinking and decided to try green onions. The bitterness is much milder. And then💡. I know the flavors I like so why don’t I make my on recipe. If the other cooks did, why can’t I? So I did.

I cannot give you a measured recipe because this was a taste it till you like it exercise. I may make a larger batch and record my measurements. The ingredients are mushrooms chopped small, carrots chopped, green onions, ground flax seed, soaked chopped coarsely sunflower seeds, chopped seedless jalapeno, liquid smoke, Kirkland salt-free seasoning, a pinch of sea salt,and water. I mixed all the ingredients and let the mixture sit awhile so the flavors could meld and the flaxseed and water could do their thing. I made the patties and put them in the dehydrator. One hour at 145 degrees and then 4 hours at 115 degrees. Flip them and dehydrate for another 4 hours. I tasted them this morning. I like. I am pleased.

My Mushroom Sunflower Seed Veggie Patties

Bacon! Glorious Bacon!

by ladypbwiggins

I’m sure you’ve heard the saying that everything is better with bacon. I miss the flavor of bacon. Early in our raw vegan journey I tried an eggplant bacon recipe. I was disappointed. I don’t know if it was the recipe or if I expected too much from the eggplant. I may not have seasoned the eggplant properly. In any case, I walked away with no bacon tasting eggplant. Here we are four years later and I decided to try it again. I found another recipe from #TheRawChef. He has videos on YouTube. It sounded good so I gave it a try. Don’t laugh at my cuts. I tried to show you the best of them. The mandoline and I are still working on our slicing consistency. 🙂 I adjusted the recipe a tiny bit. I added liquid smoke to give a smokier flavor. The smoked paprika did well but I wanted more. I also adjusted the maple syrup. I didn’t want it too sweet. First I put very little in the marinade but it was bitter from the paprika; regular and smoked. That had to be balanced so added a little several times until I was satisfied with the taste. What can I say. The chef knew what he was doing. I put the eggplant slices in the marinade for an overnight stay. I then dehydrated them according to instructions. The results were satisfactory. They are a little spicy but I am okay with that. I have bacon. Oh glorious bacon. I put some slices on my veggie burger and it was a good lunch. Now for those of you who are purest and can’t understand why this is important, that’s okay. I am a southern girl who grew up with bacon. I don’t want the pig but I like the flavor in certain sandwiches and meals. If you desire the taste of bacon, try The Raw Chef’s recipe. He has several others I would like to try.

Began Yogurt Experience

by ladypbwiggins

When I gave up dairy I discovered how much I liked yogurt and cheese. Good tasting non-dairy cheese is hard to find. Non-dairy yogurt was almost impossible. Only certain stores carried it and they were not close to me. I discovered recipes from other vegans. Some were good and others not so much. Of course the good tasting were not time friendly. A few weeks ago I found a vegan cheese recipe that was simple so I decided to try it. I had already bought 1 young coconut but the recipe called for 6. I thought this is a trial and trying to get the meat from one was hard much less 6. I understood why most of the recipes used coconut cream or milk. I used the meat from the one I had and added a cup of dry coconut flakes and a cup of water. It never got it as silky smooth as I wanted I pureed this mix in my Vitamix. I wanted it raw but in my efforts to get it silky smooth the Vitamix heated it up. I did not add sweetener. I added some pure vanilla extract. I put the mix in a glass container and added the probiotic tablet. It was warmer than I thought. I was afraid I killed the bacteria in the tablet. Fortunately enough survived to ferment the coconut blend.

It worked. I have yogurt in my life once again. It tasted good but I would like some without the coconut flavor. What else can I use besides nuts to make yogurt? Seeds maybe? Anyone have a suggestion?

Coconut yogurt

Aguafaba

by ladypbwiggins

For several months I’ve been reading about aguafaba and it’s uses. I even saved it in the fridge. Didn’t use it though. Oh, wait. I assume you know what it is. It’s the liquid or pot liquor as they call it in the south left after you cook chickpeas. Most of us toss it after straining the chickpeas. I finally used it in my gluten free waffle recipe.

Now you can’t just pour it in. It has to be whipped. I am lazy so I used my immersion blender instead of a whisk to do the work.

After I achieved a whipped egg white consistency, I added it to my batter. Like egg whites, the aguafaba adds moisture so I slowly added the milk a little at a time. I didn’t want to make the batter to liquidy. The results were beautifully crispy on the outside, tender on the inside waffles. Aguafaba will definitely be added to my egg replacement arsenal.

Partially eaten waffles😄

I forgot to take a picture before we began eating so I had to snatch my hubby’s plate from his hands.

Garden Goodness!

by ladypbwiggins

This year my daughter and I resumed our gardening efforts. The shelter-in-place gave her and her husband time to plant their garden and it is flourishing. Mom and Dad are reaping the benefits too. I planted peppers and basil in pots.

Sriracha and Time Bomb
Pickling cucumbers

I must admit that I cheated a little. I added the cucumbers and peppers to some existing pickle juice. But I expect to have good, zesty pickles never the less.

Raw Bread

by ladypbwiggins

One of the things I am always in the search for since changing our dietary lifestyle is a good bread for sandwiches. I found one made of nuts. It was good but I thought could there be one without nuts. So to the internet I went. I found one that uses cauliflower and zucchini as its base.

This particular recipe gave the mouth feel of soft fresh baked bread but the taste left a lot to be desired. For one thing it was too salty. I am not printing the recipe because I don’t want to give another raw foodie a negative comment. Some people liked it. I will continue my search and experimentation. Hemp and sunflower seedseds as the base is next. In the mean time I have my bread made with nuts.

Excalibur HELP!

by ladypbwiggins

I have been wanting to return to more of a raw eating lifestyle but a lot of things I wanted to prepare could not be done on my dehydrater. I wasn’t sure we would continue this lifestyle so I bought a cheapy. I decided to use some of that stimulus money to stimulate myself. I bought an Excalibur. I bought a refurbished 5 tray. The size is enough for my husband and I and the price was great. My first goal was to dry onions, veggie burgers and to SAVE the mushrooms. I am tired of mushrooms going bad before I get to use them. Dried veggies are going to stock my pantry.

Today (Tuesday) I made 2 trays of crackers and 3 bread loaves. Tomorrow I plan to make croquettes. Yum,yum.

We have been vegan but the cold weather encouraged cooking. The Impossible Whopper and Beyond Meat Burger made it convenient so I got lazy. Now I am back and ready. We want be 100% raw because my husband wants some cooked meals but most will be. I can already feel the difference.

I have more planned, especially my weakness, baked goods.

Technique Mastered!

by ladypbwiggins

A few weeks ago I posted my desire to make a Chickpea Flour Omelette . The source of the recipe I used admitted that while the recipe is simple mastering the technique may not be. I burned the first attempt. The second was a mushy mess. Today I tried again. I achieved success. So what was the difference? The temperature or heat setting. However your stovetop determines a medium setting that is the one you want. I also used a tip from another source; cover the skillet for even cooking. My taste tester, my hubby, said it was good.

Now I can tailor the flavor profile to our taste. My first tip is to use leftover veggies already cooked. It saves time and avoids waste.

Egg-free Chickpea Flour Omelette

Chickpea Flour Tofu

by ladypbwiggins

The other day, I made chickpea flour tofu. The person’s whose instructions I used said, the recipe was simple but you had to master the process or technique. She wasn’t kidding. The first batch, I let get too firm. The second was just smooth enough to give me a firm, sliceable tofu.

I cubed a portion of the firm to bake and added it to some vegetable Lo Mein. The too, too firm I crumbled and added to a vegan pot pie filling to replace chicken. Normally, it would be vegetables only in the filling. Both meals were delicious. My husband said they were a repeat. It might be a while before I buy soy based tofu again. This was cheaper and convenient.

They say necessity requires you to get inventive. I doubt if I would have tried this if I had been able to find regular tofu in this grocery store wasteland.