maybe i’ll be able to find some less expensive vegan cheese to go with the bowl but i’m not going to hold my breath. my kroger only had the daiya block and i like that for breakfast.
also, breakfast! oh shit i’ve been making these sandwiches for this week. it’s an english muffin with a tempeh patty and some daiya on top. you can make them ahead of time, wrap them in a paper towel, refrigerate and then reheat later. it’s held up fine in the fridge so far.
tempeh sausage, loosely based on minimalist baker’s
8 oz tempeh
~2 oz diced onion
a shitload of fresh garlic, like 4 big cloves
a heaping tablespoon of poultry seasoning, probably closer to 2
a lot of crushed red pepper
some extra sage
some extra cayenne
mash all that together with a potato masher, form into patties and bake at 350 for about 25 minutes. they’re crumbly as shit this way so next time i’m adding a flax egg as a binder.
i’ll write another post after i make the next batch with the flax egg.
also my kombucha starter was “done” rehydrating as of last night. i made a half-gallon batch of tea and hopefully everything works out. we’ll see in a week.
so last week i had those 2 jackfruit based pouch meals. i’d get the tex mex version again, but the coconut curry was not good at all. it was incredibly bland and had an odd texture.
the lard soap i made last month were cured enough to use last week and it is fucking great. it smells kinda strong of, well, lard, but the smell doesn’t stick around long. i feel clean.
anyway this week is lentil & pinto bean chili. decides to use canned lentils and canned pintos because i just didn’t feel like putting the work in.
1 tbsp olive oil
1 poblano pepper
1 green bell pepper
4-5 garlic cloves
1 can lentils
1 can pinto beans
1 package chili seasoning mix
1 can fire roasted rotel
~1 rotel can of water
1 tbsp tomato paste
1 tsp better than bouillon vegetable stock
1 cup frozen corn kernels
saute onions, peppers and garlic. add seasoning, saute a little longer. add rotel, water, tomato paste, bouillon, lentils and beans. simmer until heated through, about 20 minutes. add corn, simmer again about ~10 minutes. serve with rice.
last week’s lunch was a soup made with gardein crumbles, frozen vegetables and egg noodles. something easy and cheap for a short week and when i found out my truck’s radiator was leaking.
this week’s lunch are some jackfruit meal pouches i got from kroger along with cilantro lime rice. something also easy and relatively inexpensive (i think i spent $9 or $10 on 2 pouches and the seasoned rice packet). friday’s going to be ramen but that’s fine. as long as it’s not every day.
the orzo experiment was a success. it kept its texture the whole week. not sure if it’s because i cooked the orzo separately or not, next time i’ll cook everything together.
1 lb carrots
1/2 bunch celery
a shitload of garlic
1 can green beans
1/2 lb baby spinach
2 tbsp better than bouillon seasoned vegetable stock
8 cups water
lemon juice, pepper, crushed red pepper, salt
1.5 cup dry orzo
4 cups of water
1 tbsp better than bouillon seasoned vegetable stock
saute onion, celery and carrots until onions are translucent. add garlic and saute a little longer.
add water, bouillon and seasonings minus the lemon juice. bring to boil. then reduce to a simmer while the orzo cooks. when the carrots are cooked through, add green beans, spinach, and lemon juice. allow to cool once spinach is cooked.
in another pan, boil water and add bouillon. add orzo and lower heat, simmer until tender. allow cooked orzo and leftover liquid to cook on the side.
i made soap this past weekend. basic lard soap – snowcap lard from the grocery store, lye, and water.
i think i found a new hobby that isn’t going to break the bank and will actually be useful. i am going to try making castille soap this weekend. out of all the hobbies i’ve tried this one is one of the most satisfying.