Ruminations on food, drink, travel, life and reason.
I had to order new pants for fit for the first time in decades. Usually I buy pants when the old ones wear out. This is what a month of dedicated exercise and a whole food, plant based diet with no added oil has wrought. Well on track to be in the best shape of my life by fifty (by 2023.)
I love breakfast sausage patties, always have. The packaged vegan brands are all pretty good and an important stepping stone for me. In order to cut any added oil out of my breakfast and still have a patty I had to make own. These are from the Fat Free Vegan’s recipe.
And now we have sandwich bread for the week. Like my breakfast loaves, these have no added oil. Except for possibly the top crust, they are also free of problem ingredients for Andrea so she can enjoy them too.
In the pans for the second rise before going into the oven. I will give the to an aquafaba way and score them like the breakfast loaves from last weekend.
Making some bread for sandwiches. Setting these to rise while we take the dogs for a walk in this wonderful weather.
For this week’s hummus-like dip, I followed Andrea’s ideas, to double the pureed lemon and double the garlic, half fresh and half roasted. I think the new food processor also helped me achieve this amazing texture.
We got a huge watermelon in our farm share this week. Andrea wanted to try watermelon rind pickles and found a promising recipe. These will be a quick ferment then cooked with sugar and spices. They will be more like preserves, packed into smaller jars and pasteurized in a water bath.
First batch of hot sauce I’ve ever made is done. Tastes pretty good, too. Medium heat, super fresh almost like a spicy, tomatillo salsa but the sauce is only peppers and garlic.
Jump directly to the recipe. This recipe is vegan and compatible with a whole food, plant based, no oil diet. This recipe is not gluten free. I have been baking spent grain bread for a few years. I had spent … Read More »
Another success, making the dough for our pizzas without oil this time. Consensus was the dough was even better; crispy, chewy, great flavor.
