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 Post subject: Re: The Homemade Vegan Pantry: The art of making your own st
PostPosted: Sun May 15, 2016 1:14 am 
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Huffs Nutritional Yeast
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The UnPork does work well in fried rice. I was skeptical about simmering the seitan directly in the pot rather than in a steamer, but it somehow works. I made UnSteak and UnChicken today using the same method. Both have turned out well.

Next up is figuring out yogurt.


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 Post subject: Re: The Homemade Vegan Pantry: The art of making your own st
PostPosted: Sun May 15, 2016 7:06 am 
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the yogurt worked out for me great! Thin, but she explains that. :)


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 Post subject: Re: The Homemade Vegan Pantry: The art of making your own st
PostPosted: Sun May 15, 2016 5:51 pm 
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Unpork in a fried rice with tofu "egg?" Basically the best thing I've ever eaten. I miss having an unemployed partner who makes All of the Seitan. Sigh.

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 Post subject: Re: The Homemade Vegan Pantry: The art of making your own st
PostPosted: Sun May 15, 2016 6:24 pm 
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I made the vanilla cake and the French chocolate buttercream. The cake turned out really well, very moist. The buttercream was super thick and rich and not sweet. It's the first cake I've made since childhood and I didn't have any issues.

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 Post subject: Re: The Homemade Vegan Pantry: The art of making your own st
PostPosted: Tue May 24, 2016 10:07 am 
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Help! I forgot the book at home and I need to bake the baguette in one hour: can anyone tell me for how long and at what temperature I need to bake it?

Thanks!!!!!!

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 Post subject: Re: The Homemade Vegan Pantry: The art of making your own st
PostPosted: Tue May 24, 2016 10:16 am 
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 Post subject: Re: The Homemade Vegan Pantry: The art of making your own st
PostPosted: Tue May 24, 2016 11:05 am 
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Thanks!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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 Post subject: Re: The Homemade Vegan Pantry: The art of making your own st
PostPosted: Thu May 26, 2016 12:04 am 
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I've achieved cookbookception. Or something. Anyway.

I used the UnChicken to make some Seitan Makhani from Vegan Richa's Indian Kitchen. The texture was a wee bit softer than chicken, but the flavor was pretty much spot-on compared to the balti butter chicken I used to enjoy at a hole-in-the-wall joint in Portland. It was really delicious.


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 Post subject: Re: The Homemade Vegan Pantry: The art of making your own st
PostPosted: Sun May 29, 2016 3:07 pm 
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Big YES to the unchicken! I hadn't made any of the meats in this book because they all looked pretty involved, but I hauled out my food processor last night and made the unchicken. Wow wow wow wow wow. Yummmm. Came together in no time, too! I added it to the Oh She Glows potato & asparagus salad with some white beans and greens to make it a meal. And then I took a pretty picture and ate it all in about five minutes. YUM.


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 Post subject: Re: The Homemade Vegan Pantry: The art of making your own st
PostPosted: Sun May 29, 2016 6:43 pm 
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I made the french bread a few days ago. I have no pizza stone, so I just used a baking sheet with parchment. It turned out well enough, but seemed a little dense. I could see it working well with brothy soups, but I don't know that I'd make it for anything else. But I'm always fairly impressed when I can throw a few ingredients in a bowl and have it turn into legit bread.

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 Post subject: Re: The Homemade Vegan Pantry: The art of making your own st
PostPosted: Tue Aug 02, 2016 1:27 pm 
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Has anyone tried the eclairs? I've been on the lookout for a good vegan choux, and this one sounds promising. Didn't want to go through the effort if it wasn't worth it.


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 Post subject: Re: The Homemade Vegan Pantry: The art of making your own st
PostPosted: Fri Aug 05, 2016 11:17 am 
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Tried a few more recipes! Unpork: delicious. Unsteak: pretty good. MAN is that marinade necessary, tho! So bland before it.


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 Post subject: Re: The Homemade Vegan Pantry: The art of making your own st
PostPosted: Wed Aug 10, 2016 5:24 pm 
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It's been awhile since I made much from this book. Life stuff has been getting in the way of massive prep cook type days, but I'm getting back into the swing of things. Decided to give the oil-free melty "cheddar" another go round. One thing I've learned from all this life stuff is patience. This time I did some additional research on rejuvelac. It seems I've been quick to move from sprout to creating the rejuvelac. This time round my cashew and rejuvelac mixture almost doubled while rising and had a ton of air pockets. I think it's because I actually had good rejuvelac. The mixture has a pretty decent tangy flavor to it. I also practiced patience with the agar, cashew, tapioca in the saucepan. I let it get really thick and stretchy before taking it off the heat and putting it in the fridge.
I have a feeling this is going to be my best cashew cheese moment to date. I have a bunch of the rejuvelac leftover so I plan to make all cheese over the next few days.

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 Post subject: Re: The Homemade Vegan Pantry: The art of making your own st
PostPosted: Thu Aug 11, 2016 10:51 am 
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I recommend the almond feta!! I'm really enjoying it.


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 Post subject: Re: The Homemade Vegan Pantry: The art of making your own st
PostPosted: Thu Aug 11, 2016 8:50 pm 
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I have it planned for Saturday. I'll post an update once it's done.

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 Post subject: Re: The Homemade Vegan Pantry: The art of making your own st
PostPosted: Tue Aug 16, 2016 6:29 pm 
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I did try the eclairs, if anyone is interested. They were okay. I made mounds for cream puffs. They never puffed even though the instructions said they were supposed to double in size. Stayed mostly flat and the outsides were crisp while the insides stayed pretty raw. Not a complete disaster but not worth the time it takes to make a batch of flax seed egg whites and then making the dough itself. I think I'll try some aquafaba choux next.


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 Post subject: Re: The Homemade Vegan Pantry: The art of making your own st
PostPosted: Tue Aug 16, 2016 8:43 pm 
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Thanks for the heads up! I would have eventually tried to make those eclairs.

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 Post subject: Re: The Homemade Vegan Pantry: The art of making your own st
PostPosted: Tue Aug 16, 2016 9:24 pm 
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barnyardbob wrote:
I did try the eclairs, if anyone is interested. They were okay. I made mounds for cream puffs. They never puffed even though the instructions said they were supposed to double in size. Stayed mostly flat and the outsides were crisp while the insides stayed pretty raw. Not a complete disaster but not worth the time it takes to make a batch of flax seed egg whites and then making the dough itself. I think I'll try some aquafaba choux next.

What a bummer! I bet the aquafaba facebook group has a good recipe for eclairs,though...

I made the yuba bacon. I added it to the ppk shiitake banh mi salad. I do not regret this. In fact, I would recommend it...!


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 Post subject: Re: The Homemade Vegan Pantry: The art of making your own st
PostPosted: Wed Aug 17, 2016 6:12 pm 
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I've made te feta. Mine is pretty salty and very firm. I remember that people said it gets better with time. Does anyone know if I should expect it to mellow in flavor and soften if I let it hang in the fridge? Otherwise I might be throwing it away.

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 Post subject: Re: The Homemade Vegan Pantry: The art of making your own st
PostPosted: Fri Aug 19, 2016 12:58 am 
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From memory I don't think the texture changes that much with time.

It should be firm-ish, in that it hold togethers, but easily crumbles if pressed.

Flavour wise, I haven't noticed a dramatic change to flavour over time. I'm guessing the rejuevalac still continues to culture and make it more sharp over time?

Some people have mentioned they cut salt down.


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 Post subject: Re: The Homemade Vegan Pantry: The art of making your own st
PostPosted: Sun Aug 21, 2016 6:57 pm 
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I just tried my feta again. It's still firm but I could get it to crumble pretty easily. The best news is that the salt to tang ratio seems to have come to a balance.

Now I'm wondering what to do with it beside the obvious salad topping.

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 Post subject: Re: The Homemade Vegan Pantry: The art of making your own st
PostPosted: Mon Aug 22, 2016 12:43 am 
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quietkaos wrote:
I just tried my feta again. It's still firm but I could get it to crumble pretty easily. The best news is that the salt to tang ratio seems to have come to a balance.

Now I'm wondering what to do with it beside the obvious salad topping.


Spanakopita!

You can also put it on pasta, or in a sandwich with crusty bread and fresh tomatoes.


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 Post subject: Re: The Homemade Vegan Pantry: The art of making your own st
PostPosted: Mon Aug 22, 2016 11:02 pm 
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I crumbled some on top of a pumpkin risotto!--delish!


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 Post subject: Re: The Homemade Vegan Pantry: The art of making your own st
PostPosted: Thu Aug 25, 2016 7:11 am 
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A question to those who successfully made the feta: once you pour it into the cheesecloth to harden, do you then take it out of the cheesecloth to put it in the brine? Or do you put it in the brine with the cheesecloth?
Last time I made it I put it without the cheesecloth, also in the water/brine bath for the several weeks, and the feta turned into a cream cheese. It was delicious, but not hard or possible to crumble at all, so I was wondering if maybe the cheesecloth needs to stay.
Thanks!

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 Post subject: Re: The Homemade Vegan Pantry: The art of making your own st
PostPosted: Sun Aug 28, 2016 6:44 pm 
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I took mine out of the cheesecloth.

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