I whipped up a batch of these today for lunch and topped a few of them with (canned and heated) refried beans, sautéed onions, salsa and avocado. It was a very satisfying lunch.
Tuesday, February 23, 2016
Sunday, February 21, 2016
Kitchen blitz
In the past couple of weeks, I've whipped up a chicken adobo (yay, cheap chicken legs!), another batch of homemade bagels (that's them, proofing up there), have experimented with coconut-based yogurt and a vegan "cheese" which is quite similar to cream cheese and which uses this recipe as a base.
The latter was most recently and fairly successfully created with 200 mL coconut cream, 2 tsp agar (dissolved into the coconut cream on medium-low heat), 1 tsp coconut vinegar, about 1/4 tsp salt and a tbsp of coconut yogurt (hence the experimentation with that, too). To achieve a more authentic consistency, I should cut back on the agar, but I think I'll keep working on using small amounts of hemp seed to make something more like a hard cheese.
In the past couple of weeks, I've whipped up a chicken adobo (yay, cheap chicken legs!), another batch of homemade bagels (that's them, proofing up there), have experimented with coconut-based yogurt and a vegan "cheese" which is quite similar to cream cheese and which uses this recipe as a base.
The latter was most recently and fairly successfully created with 200 mL coconut cream, 2 tsp agar (dissolved into the coconut cream on medium-low heat), 1 tsp coconut vinegar, about 1/4 tsp salt and a tbsp of coconut yogurt (hence the experimentation with that, too). To achieve a more authentic consistency, I should cut back on the agar, but I think I'll keep working on using small amounts of hemp seed to make something more like a hard cheese.
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