tag:blogger.com,1999:blog-2279822094292237889.comments2024-02-26T00:40:35.347-08:00Andrea's Easy Vegan CookingAndreahttp://www.blogger.com/profile/16146578985330272891noreply@blogger.comBlogger10667125tag:blogger.com,1999:blog-2279822094292237889.post-50557995246126428492018-05-22T11:42:51.504-07:002018-05-22T11:42:51.504-07:00I keep asking myself the same question — I've...I keep asking myself the same question — I've actually grown quite fond of it. I do love the way it melts and browns, though it doesn't stretch, of course. I might try Miyoko's mozzarella again to compare, since it's been so long since I tried it. This is her latest version: https://www.artisanveganlife.com/a-better-buffalo-mozzarella/ Andreahttps://www.blogger.com/profile/16146578985330272891noreply@blogger.comtag:blogger.com,1999:blog-2279822094292237889.post-20951163948103505972018-05-22T11:30:30.465-07:002018-05-22T11:30:30.465-07:00Our air fryer is probably the most used appliance ...Our air fryer is probably the most used appliance in the kitchen. When I saw our model for sale on Costco's Web site, my husband wanted to buy it just in case ours ever died from overuse. (I didn't buy it but was tempted.)Andreahttps://www.blogger.com/profile/16146578985330272891noreply@blogger.comtag:blogger.com,1999:blog-2279822094292237889.post-39257571300948690052018-05-22T11:28:04.467-07:002018-05-22T11:28:04.467-07:00If it makes you feel any better, I'd never hea...If it makes you feel any better, I'd never heard of Yamchops, either. There are so many recipes I want to try, it's overwhelming. Andreahttps://www.blogger.com/profile/16146578985330272891noreply@blogger.comtag:blogger.com,1999:blog-2279822094292237889.post-1500051471439957982018-05-22T06:32:46.040-07:002018-05-22T06:32:46.040-07:00Wow, that all looks amazing, but especially that m...Wow, that all looks amazing, but especially that melty mozzarella. Do you think you'd make it again but without the coconutty coconut oil next time?Cadryhttps://www.blogger.com/profile/16399243851341274599noreply@blogger.comtag:blogger.com,1999:blog-2279822094292237889.post-65270370323590135582018-05-21T17:21:34.968-07:002018-05-21T17:21:34.968-07:00I can't keep up with all these cookbook releas...I can't keep up with all these cookbook releases! This is another new one to me. Sounds like it's worth further investigation. Glad to see you using that air fryer more too. ;)BitterSweethttps://www.blogger.com/profile/13545128987956148775noreply@blogger.comtag:blogger.com,1999:blog-2279822094292237889.post-783295693275276902018-05-20T17:47:38.708-07:002018-05-20T17:47:38.708-07:00Blue? Very brave of you to eat it. :D
You should ...Blue? Very brave of you to eat it. :D<br /><br />You should definitely make sauerkraut. Just be sure everything is ultra clean — wash jars and utensils in hot water — and hopefully all will go well.Andreahttps://www.blogger.com/profile/16146578985330272891noreply@blogger.comtag:blogger.com,1999:blog-2279822094292237889.post-33478564261499270062018-05-20T12:58:25.219-07:002018-05-20T12:58:25.219-07:00I haven't heard of yamchops - clearly I'm ...I haven't heard of yamchops - clearly I'm missing out! I'm glad to hear it's not overload with seitan, as I'm not a massive fan, and there are so many good things here too. That cheese! That pie!Joeyhttps://www.blogger.com/profile/17066424084187434409noreply@blogger.comtag:blogger.com,1999:blog-2279822094292237889.post-1696310597492928602018-05-20T12:40:26.116-07:002018-05-20T12:40:26.116-07:00I'm really glad it turned out well, and you di...I'm really glad it turned out well, and you didn't get sick! I made some pickled garlic once, and it turned blue, but I decided to try it anyway, and live to tell the tale. You've convinced me to try and make some of my own.Joeyhttps://www.blogger.com/profile/17066424084187434409noreply@blogger.comtag:blogger.com,1999:blog-2279822094292237889.post-91600879561468405912018-05-18T15:56:31.776-07:002018-05-18T15:56:31.776-07:00My second batch had the addition of two thin slice...My second batch had the addition of two thin slices of onion, shredded, and about an inch of fresh ginger, grated. I like the idea of making ruby kraut. I think I'll add some shredded beet to the next fermentation. I may need to buy another jar to keep up with my need to ferment!Andreahttps://www.blogger.com/profile/16146578985330272891noreply@blogger.comtag:blogger.com,1999:blog-2279822094292237889.post-70017108912693023982018-05-18T07:32:27.529-07:002018-05-18T07:32:27.529-07:00The good news is that you ever get bored, it could...The good news is that you ever get bored, it couldn't be easier to switch up the favor. I love making ruby kraut with red cabbage, thinly sliced red onion, and shredded beets, for instance.BitterSweethttps://www.blogger.com/profile/13545128987956148775noreply@blogger.comtag:blogger.com,1999:blog-2279822094292237889.post-75847073345632580852018-05-16T16:41:53.376-07:002018-05-16T16:41:53.376-07:00It's definitely real sauerkraut, and tastes go...It's definitely real sauerkraut, and tastes good. I'm going to make it again so I can have a constant supply. Unless my enthusiasm peters out.Andreahttps://www.blogger.com/profile/16146578985330272891noreply@blogger.comtag:blogger.com,1999:blog-2279822094292237889.post-63798224645242340022018-05-16T16:39:12.434-07:002018-05-16T16:39:12.434-07:00Yes, it would. It might even continue to sour in t...Yes, it would. It might even continue to sour in the refrigerator. I like it like it is, and besides, I'm not sure my attention span would allow me to ferment it for more than two weeks! Andreahttps://www.blogger.com/profile/16146578985330272891noreply@blogger.comtag:blogger.com,1999:blog-2279822094292237889.post-27625785616539147522018-05-15T22:17:21.123-07:002018-05-15T22:17:21.123-07:00Hooray, kraut for the win! It certainly looks legi...Hooray, kraut for the win! It certainly looks legit and delicious to me.BitterSweethttps://www.blogger.com/profile/13545128987956148775noreply@blogger.comtag:blogger.com,1999:blog-2279822094292237889.post-90526470465560399452018-05-15T21:25:12.382-07:002018-05-15T21:25:12.382-07:00Yay for successfully making sauerkraut! time to ma...Yay for successfully making sauerkraut! time to make some Reuben sandwiches. :-) Wouldn't the kraut be more sour if you just let it sit longer?chow veganhttps://www.blogger.com/profile/08067485016430365599noreply@blogger.comtag:blogger.com,1999:blog-2279822094292237889.post-22960358871982553642018-05-15T18:46:37.538-07:002018-05-15T18:46:37.538-07:00Fermenting is nerve wracking! I’ve been making veg...Fermenting is nerve wracking! I’ve been making vegan white kimchi (short fermentation) and i always get so worried checking the smell and temperatures. And it’s like three pounds of nappa cabbage that I don’t want to go to waste! Sounds like a great class you took, i’ve been eating a lot of kimchi and drinking/making lots of kombucha the past year or so and my tummy loves me now! <br />Ttrockwood Unknownhttps://www.blogger.com/profile/06663703136044038950noreply@blogger.comtag:blogger.com,1999:blog-2279822094292237889.post-60002423004906218272018-05-09T12:09:59.367-07:002018-05-09T12:09:59.367-07:00Hmmm. If things suddenly go awry I think I’ll toss...Hmmm. If things suddenly go awry I think I’ll toss the kraut and try again. The cake sounds intriguing, and if I ever have so much kraut on hand I’m looking for uses, I may try it. It’s too bad heat kills the good bacteria!Andreahttps://www.blogger.com/profile/16146578985330272891noreply@blogger.comtag:blogger.com,1999:blog-2279822094292237889.post-68282945801805778352018-05-09T12:05:34.310-07:002018-05-09T12:05:34.310-07:00‘Cozy’ is the exact right word for it. It’s the fe...‘Cozy’ is the exact right word for it. It’s the feeling I’m seeking whenever I make the smoothie, regardless off the weather. It’s my cozy, comfort smoothie. Andreahttps://www.blogger.com/profile/16146578985330272891noreply@blogger.comtag:blogger.com,1999:blog-2279822094292237889.post-13193895350661435442018-05-09T08:58:03.824-07:002018-05-09T08:58:03.824-07:00Hey, if everything goes awry, you can always use i...Hey, if everything goes awry, you can always use it to make sauerkraut cake: http://www.allergysensitivekitchen.com/2013/07/10/gluten-free-vegan-chocolate-sauerkraut-cake/<br /><br />...Or, admittedly, that might just make things much worse. Who knows!BitterSweethttps://www.blogger.com/profile/13545128987956148775noreply@blogger.comtag:blogger.com,1999:blog-2279822094292237889.post-80205776055867125372018-05-09T05:18:54.182-07:002018-05-09T05:18:54.182-07:00This smoothie sounds so cozy! I have a warm smooth...This smoothie sounds so cozy! I have a warm smoothie on my blog, but it's veggie-based. I love that yours is still sweet, like a comforting warm dessert of a drink. Cadryhttps://www.blogger.com/profile/16399243851341274599noreply@blogger.comtag:blogger.com,1999:blog-2279822094292237889.post-14782717285697455612018-05-07T17:32:06.743-07:002018-05-07T17:32:06.743-07:00Yes, very lively! I read that the more sugar in th...Yes, very lively! I read that the more sugar in the cabbage, the more bubbly the ferment. It’s been so long since I’ve made sauerkraut I can’t remember the specifics of what happened. I just hope it tastes good. Andreahttps://www.blogger.com/profile/16146578985330272891noreply@blogger.comtag:blogger.com,1999:blog-2279822094292237889.post-58258104047051346252018-05-07T17:27:06.633-07:002018-05-07T17:27:06.633-07:00I don’t like waiting for the food to be done- two ...I don’t like waiting for the food to be done- two weeks is a long time for gratification! That said, it was a tad tedious shredding the cabbage and massaging it, but the whole process took less than an hour. You should try it! Andreahttps://www.blogger.com/profile/16146578985330272891noreply@blogger.comtag:blogger.com,1999:blog-2279822094292237889.post-1664945139968870742018-05-07T13:24:48.010-07:002018-05-07T13:24:48.010-07:00I have never made sauerkraut, though I keep thinki...I have never made sauerkraut, though I keep thinking about the idea, and the same with kimchi. I don't know what it is that puts me off - I think it's the amount of chopping/grating involved. That said, I do love fermented foods, so I'll be watching the results of the experiment with interest!Joeyhttps://www.blogger.com/profile/17066424084187434409noreply@blogger.comtag:blogger.com,1999:blog-2279822094292237889.post-3294346325019686482018-05-06T21:13:02.233-07:002018-05-06T21:13:02.233-07:00Such lively kraut! I've made it many times bef...Such lively kraut! I've made it many times before, but mine has never been so bubbly. I can't wait to hear about your results.BitterSweethttps://www.blogger.com/profile/13545128987956148775noreply@blogger.comtag:blogger.com,1999:blog-2279822094292237889.post-58382856460272038322018-05-05T17:18:05.440-07:002018-05-05T17:18:05.440-07:00It's been years since I made sauerkraut — or a...It's been years since I made sauerkraut — or anything fermented. I read on another page that you can skim off the foam, and that's what I did. It also said bubbles and foam during the first days of fermenting are a good sign that the fermentation is off to a good start. Maybe I should have left more room, but too late now. :DAndreahttps://www.blogger.com/profile/16146578985330272891noreply@blogger.comtag:blogger.com,1999:blog-2279822094292237889.post-67497604532888407082018-05-05T07:04:21.314-07:002018-05-05T07:04:21.314-07:00I've only made sauerkraut a couple of times my...I've only made sauerkraut a couple of times myself, it's fun although I was nervous about it turning out bad too. It was totally fine. I think there was some foam as well but I left a bit more room at the top for the expanding liquid.chow veganhttps://www.blogger.com/profile/08067485016430365599noreply@blogger.com