DAREBEETS Adventures

[legolo]

Potato Pickle Soup

Do not cook with your mother... I´m the type of guy who follows a recipe exactly to the letter. So if it says cook the soup for 15 minutes, I will cook the soup for 15 minutes. But Mom knows best, it´s her pots and her kitchen.

Made a slightly larger batch since we´re 3 people, so 750g potatoes, 225g pickles (not exactly but we didn´t have more pickles, so it´s 200 and something grams) and so on. Didn´t have dill, so I just used a bit of one of those "8 herbs" frozen herb packs. No koriander either, because nobody in this house likes it. Tastes like soap... Added some white pepper instead, because, as Mom says it, "Soup without pepper is boring".

Did turn out really well. It´s filling, the pepper gave it a good kick.



Addendum: Soup does not taste as good reheated, as it does when fresh...

 

[graoumia]

I tried the banana bread, just without walnuts, and it was really delicious, appreciated by the whole family.

And i just put the cashew paté in the fridge, i will come back later to tell you how it goes. But i replaced cashew by almonds, and almost omitted spices.....

 

[PetiteSheWolf]

Ah, I had forgotten to add that one!
Lentils and eggplant with tahini dressing


I did only one eggplant, and 100g of lentils (Lentilles vertes du puy). Could easily eat the eggplant, I have lentils leftovers. I cooked the lentils in my pressure cooker to go faster, and with broth (herbs and olive oil vegetarian broth), as per my habit.
I did the called-on quantity for the dressing, and that's definitly a dressing I will use again, very tasty, creamy, and with the interesting sesame taste of the tahini.
Five forks out of five!

(and I did the tahini dressing on other veggies this week, it is a really nice one when you look for a creamy, tangy topping.

 

[graoumia]

Ah, I had forgotten to add that one!
Lentils and eggplant with tahini dressing


I did only one eggplant, and 100g of lentils (Lentilles vertes du puy). Could easily eat the eggplant, I have lentils leftovers. I cooked the lentils in my pressure cooker to go faster, and with broth (herbs and olive oil vegetarian broth), as per my habit.
I did the called-on quantity for the dressing, and that's definitly a dressing I will use again, very tasty, creamy, and with the interesting sesame taste of the tahini.
Five forks out of five!

(and I did the tahini dressing on other veggies this week, it is a really nice one when you look for a creamy, tangy topping.

@PetiteSheWolf it is so strange, when reading your post i had the feeling you already post it, but you didn't, a deja-vu .....

 

[PetiteSheWolf]

@graoumia , yes, bonne mémoire I had posted it but on my own thread, though it could interest people who watched this recipe thread but did not necessarily follow a lupine pharmacist

 

[graoumia]

I made

Tofu Oat Patties​

and will eat them tonight. And yesterday i did the chia jam recipe, with blackberries from my garden, we really like it

 

[PetiteSheWolf]

For lunch I cooked

Just changing the proportions for a roughlu 300 g eggplant ; also I had no onion powder so I chopped 1/2 onion and put it in the over alongside the eggplant. Very tasty, and gave me two portions even with the smaller eggplant. I will try it again with "regular" cream and grated cheese instead of the veggie milk and cashews, I'll tell you how it goes.

 

[legolo]

Cooked the Onion Gratin today.

No idea how you guys calculate portions, but it´s insane. We were three people and there´s still like 60% left...

Has to change the recipe up a few times. A) I don´t have any nutritional yeast, so had to use normal cheese, B) messed up and used a tbsp full of salt so I changed up the roux a lot. Paprika, pepper, bit of sugar, more milk...

Imma add a few pictures later when I´m back home

 

[Lady Celerity]

I made the Roasted zucchini with peas.


I also made the Cashew parmesan



I really liked both of them. The zucchini dish was filling and flavorful, especially with the 'cheese'. I've been using the 'cheese' on everything! Super yummy!

 

[PetiteSheWolf]

Made the creamy tofu with mushrooms


I took frozen mushrooms , sautéed them on (with the soy sauce) ; for the creamy tofu I was very generous with provence herbs and added some truffle salt I was gifted - that was a very nice addition.
Served it with some complete rice ; that was one nice full meal.

I did half the creamy tofu, and got two rations out of it, LOL. I froze the second portion, I will tell you how it holds.