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Messages - Cuilidh

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Chit Chat / Re: What are you cooking today?
« on: May 26, 2018, 07:11:20 am »
Finding space in my freezer is an on-going challenge for me too!  Made a big pot of scotch broth and some concentrated vege stock this afternoon.  Got a list of cooking as long as next year for tomorrow and, as usual, I probably won't manage to make all of it - which is probably as well as I don't have enough space in my freezer .....

Chit Chat / Re: What have you been doing today?
« on: May 26, 2018, 07:07:42 am »
Took my leaf blower out for its first run today - it's great. Cleared loads of autumn leaves in a fraction of the time it used to take me to rake them all up.

Chit Chat / Re: Anything goes for Uni
« on: May 23, 2018, 09:50:21 pm »
I saw the WA weather report on TV last night and thought of you Cookie!

Chit Chat / Re: Anything goes for Uni
« on: May 20, 2018, 02:14:32 am »
I also watched the wedding - I thought the American pastor was a hoot!  Meghan and Harry both looked so happy and they are a very close couple already.

Chit Chat / Re: What are you cooking today?
« on: May 20, 2018, 02:11:22 am »
Quirky Jo's vegan Nutella,Thai Sweet Potato and Lentil Soup (an old recipe from Very Happy Jan on this forum) and Smoky Refried Bean Soup.

Chit Chat / Re: What are you cooking today?
« on: May 17, 2018, 05:54:36 am »
This is the fruit loaf I was having problems with. It’s apparently Hungarian and is called an Almond and Cranberry Beigl. DD and DH tell me it is very nice.
That looks really interesting, Cookie.  Did you follow a recipe or use your baking instincts to make it?

Chit Chat / Re: Anything goes for Uni
« on: May 17, 2018, 05:51:20 am »
hello all.  warmer today here. :) The weeks are rolling around so fast here..
Don't panic, Robyn, they are going just as fast down here in Victoria as well!!

Chit Chat / Re: What are you cooking today?
« on: May 16, 2018, 08:10:42 am »
That will be fun, Chookie - I wonder what they will make of the thermomix.

Chit Chat / Re: What are you cooking today?
« on: May 14, 2018, 08:45:24 pm »
Mab, if I had to vote for the best recipe on the Forum, it would be CPs Cream Puffs.
I have very fond memories of making many of these and the family sitting around experimenting with different fillings and icings.
Marina, you must share this recipe.

See this link for the recipe, Chookie

Vegan / Garlic Alfredo Sauce or Cheese Sauce for Pasta
« on: May 14, 2018, 08:44:05 pm »
Of all the dozen or so attempts I have tried to make, this is the closest I have come to a "conventional" (i.e. sauce made with dairy products) cheese sauce.

340 gm any pasta
Vegetables of choice
2 tsp vegan butter or olive oil
1/2 red onion, chopped
1 cup cashews, soaked overnight or 1-2 hours in boiling water
1/4 cup pasta water
1 ½ cups unsweetened almond milk
4 cloves roasted garlic
2 tablespoons nutritional yeast
½ teaspoon sea salt
Mustard – the type and quantity to your taste
2 tbs vegan parmesan cheese + extra for topping
1 tablespoon lime juice
chopped parsley, for garnish

Roast the garlic - Cut a bit of the tops off of a whole head of garlic, put it in foil, drizzle olive oil on it, wrap the foil around it and cook it at 200 – 220 C for 45 minutes until the cloves are soft and velvety! Allow it to cool, then push the cloves out.

Cook pasta and add vegetables so that they are ready when the pasta is ready.  When the pasta is cooked, drain, reserve ¼ cup of the pasta water then pour the pasta back into the pan and keep warm.

While the pasta is cooking, heat the butter or olive oil in TMX 3 min / 100 / sp 1-2. Add the onion and cook 5 minutes / varoma / sp 1 / MC off.

Add the soaked and rinsed cashews, pasta water, almond milk, roasted garlic, nutritional yeast, sea salt, parmesan cheese, mustard and the lime juice. Blend it all together in TMX until completely creamy. This will take about 1 - 2 minutes – or just keep blending until completely smooth and creamy. Taste and add more salt or vegan parmesan cheese if necessary.

Pour the sauce over the pasta and stir to combine completely.

When serving, top with parsley to garnish and more vegan parmesan cheese. Enjoy!

You can reheat this! Just reheat it in a stove top over medium high heat with a bit more almond milk to thin it out again until hot.

This recipe is heavily based, with thanks, on a sauce from jessicainthekitchen

« on: May 14, 2018, 08:22:24 pm »
That is beautiful and very special, Margaret.

Chit Chat / Re: What's for Dinner Tonight?
« on: May 13, 2018, 09:01:09 pm »
I think it is time for you to put your feet up and take a rest, Chookie!

Chit Chat / Re: What are you cooking today?
« on: May 13, 2018, 08:58:35 pm »
That looks tasty,Cookie ... but please put me out of my misery ... what are the spots?  M&Ms?

Chit Chat / Re: What are you cooking today?
« on: May 13, 2018, 04:23:49 am »
I am so happy :o after years of trying, I think I have finally found a sauce that is a vegan equivalent of cheese sauce for macaroni and cheese.  :)

Chit Chat / Re: What are you cooking today?
« on: May 12, 2018, 10:44:42 pm »
Yesterday made a big pot of Ribollita (a Tuscan soup, but could also be classed as a stew!), full of goodness ... kale, silverbeet, potatoes, bread, leeks ... great for DH who has been suffering from a nasty cold for the past week or two.  My neighbour popped in just before dinner so he stayed to share it and had three bowls and very complimentary!

Today is a roast vege frittata,an interesting / curious recipe for potatoes roasted in mayonnaise!!!, a tomato and cashew sauce for pasta topped with an avocado 'blob' and an Alfredo pasta - I think I had better get a move on!

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