Post Punk Kitchen Forum

I considered making it with apple or peach once upon a time. I can't imagine it not being good. My mango doesn't usually become part of the sauce though. It gets really soft, but it holds its own. Maybe I'm just cutting it larger.

Oooh I think a peach would work great! My mango was super ripe and it was cut pretty small, so I guess that's why it broke down so much. I liked it that way though, so no complaints here. :)

Yeah, I'm also not a fan of fruit in savoury food, but I like the mango in that dish. I dunno, maybe pineapple?

Spinach Lasagna with Roasted Cauliflower Ricotta is in the oven right now...smelling yummy! I only needed about 4 oz of noodles to make 3 layers in my 8x8" pan, so that saves some calories and will let me cut it into 4ths instead of 6ths and have larger servings. ;) It was kind of labor intensive...I went into the kitchen at 4 and came out at about 5:10. Using no-cook lasagna noodles will help. That was my intention but I had a label-reading fail at Target and accidentally bought some with egg in them, so I had to use my regular ones. I need to remember to buy more of the DeLallo Whole Wheat No-Cook Lasagna the next time I go to Whole Foods. It fits my 8x8" pan perfectly.

I was thinking pineapple too.

I made the bowl last night with quinoa, steamed broccoli, tempeh, and peanut-lime dragon dressing. For some reason I'd thought I didn't care for that dressing but I thought it was GREAT this time. I think maybe I added too much hot sauce the first time I made it.

I always say hypothetically that I'm not really into fruit in savory foods... like it doesn't really SOUND good. But every time I've ever had fruit in savory foods, I've liked it.

I learned a trick a few years ago that I've had great success with. When using regular lasagna noodles (the kind you are supposed to boil), instead of boiling them just lay them in a pan completely submerged in the hottest water you can get from your faucet. Leave them in there while you prep your other ingredients (about 15 - 20 minutes or so) and then just assemble the lasagna like you had boiled them, don't worry about patting them dry or anything just take them right from their hot soak and use them in your lasagna. I've always had the noodle texture come out just fine when I've done that.

Good tip! I hate the Tetris-esque game of trying to fit lasagne noodles in the pan. Also I didn't know ww no-boil noodles existed, so I will keep an eye out for these!

Also, damnit, I meant to make those mango bbq beans this week and then I went and ate my last mango! Hopefully it's still cheap mango season.

I'm guessing this is probably covered somewhere in this 80+ page thread, but has anyone tried making this with canned mango? how did it turn out?

Don't know about canned mango, but frozen worked fine.

That's what I've always done too, works a charm :)

I love the soaking the noodles idea! I'm going to do that next time I make lasagna.

Tonight I'm making the Caribbean black-eyed pea curry - yum!

Yep, and it turned out just fine! Boyfriend is super picky about fruit in things (as a general rule, he only likes fruit on its own- no pies, no muffins, and definitely nothing savoury), but he loves these beans.

Made the Summer Curry Corn Chowder again last night. More than any other lunches I've made this has gotten the most comments at work about how amazing it smells. Probably my favorite lunch, first one I've made a second time.

http://www.delallo.com/products/importe ... il-lasagna

My WF had moved them all the way to the bottom corner of the shelf and I thought they weren't carrying them anymore until my husband spotted them. I only have to use 2 noodles per layer of these in my 8x8" glass Pyrex dish. I love them.

Tonight, AFR is going to meet up and (hopefully) have a love child with my Pampered Chef Round Covered Baker (small version of the Deep Covered Baker) because it's hot outside and I really want to make dinner in the microwave instead of on the stove. Quinoa Puttanesca seems like it would adapt perfectly. Make the sauce in the RCB and then, while it's standing to cool a bit, make the quinoa in the microwave rice cooker.

I made the creamy horseradish dressing last night to go on the Sanctuary Salad. It was DELICIOUS! But, the dressing is SOOOO thick. Any suggestions to thin it out without losing its amazing flavor.

I made this last night too for the second time!! I could eat it every day. That and the herb roasted cauliflower that I tried for the first time last night.

You inspired me to make this tonight - agreed, amazeballs.

I added some chickpeas (along with a little extra broth) to make it a one-pot meal. Yum! This will go into the rotation for sure. The popped mustard seeds are key.

Yesterday I made Eggplant Kibbeh (really good) & broiled blackened tofu (I could take or leave it, but it was good) for lunch and the Irish Stew (AMAZING) for dinner. I am excited for leftovers of both today.

Haha, I'd actually been trying to make this again for a little over a month. Saturday was the first day I saw corn was finally back in stock after winter at my coop.

I finally made Mac & Trees w/ Buffalo Tempeh last night. It was so delicious (I may end up making it almost every week!).

But, when I cooked the Cheezy Sauce, it got thick VERY quickly. I had only had it in the potfor a second before the bottom started getting solid almost! I live in a really dry climate so I add extra water to almost everything... is that what I need to do here, or is something else wrong?

I made the portobello pepper steak stew last night and it was awesome. I used fry's beefy strips though instead of seitan, as I was too lazy to make seitan.

It was very satisfying to sit down at the dinner table and have my mum look jealous and say 'that looks way better than ours'. They had an anemic looking ready meal cottage pie and some tinned sweeetcorn. It looked superbly crepe! ha!

I had the heat too high and burned some of it to the bottom of the pot...next time I will use lower heat. Could have been that, maybe?

Made the herbed cauliflower last night and it was super easy and tasty.
I also made the baked falafel for the second time and this time they came out perfect and delicious. I don't know why but the first time I made them I could not get them to stop being totally wet and squishy, no matter how much chickpea flour I added! I was still in Japan and it was humid so I guess that's all it was.

Also, just need to give a little love to the Caribbean curried black-eyed peas with plantains. I served it with the mashed yuca (also from AFR) and it was forking delicious! Will definitely make both recipes again!

Hi! So I bought all the ingredients for the Chipotle Lentil burgers but I ended up using the canned lentils for something else. I would rather not run out to buy more... can I use black beans or kidney beans or something else instead?