For the love of Produce...

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  • purplefizzy
    purplefizzy Posts: 594 Member
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    xgm54p87iqp0.jpg

    @just_Tomek I ❤️ smoked tofu. Hodo soy, a local company, makes my favorite!

    Oyster chips coming this week.
  • AnnPT77
    AnnPT77 Posts: 32,195 Member
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    just_Tomek wrote: »
    purplefizzy wrote: »
    just_Tomek wrote: »
    Vegan Letcho (and I am very very far away from being a Vegan hehe) makes two of these large plates in the picture. I made this in Instantpot but you can make this in a normal pot as well. Cooking time should be around 10-15 minutes covered. Search for "TC - Letcho" in recipes.

    8mgxgrj6804o.jpg

    Medium sized onion.
    3 cloves of garlic minced.
    Head of young spring cabbage shredded with core cut out (munch on that) (500g for me)
    Package of smoked tofu (240g for me)
    About half bunch of fresh dill.
    1 cup of veggie stock or water
    salt, pepper to taste
    1tbs smoked Hungarian paprika
    1tbs marjoram or thyme
    1tbs tomato paste

    Spray IP with oil of choice and set to saute.
    When hot saute tofu until crisp and remove.
    Spray again and saute your onions until soft. Add in garlic and saute until fragrent.
    Cancel saute.
    Add in cabbage, stock, spices and tomato paste and stir.
    High Pressure for 5 minutes.
    Quick release, lid off, stir, add in tofu and dill, stir and cover.
    Let it sit for 5 minutes.

    Serve with fresh crusty bread. I had this for dinner but I am a volume eater. This could easily serve two normal hungry human beings :)

    Nutrition Facts
    Servings 1.0
    Amount Per Serving
    calories 539
    % Daily Value *
    Total Fat 13 g 21 %
    Saturated Fat 1 g 3 %
    Monounsaturated Fat 3 g
    Polyunsaturated Fat 6 g
    Trans Fat 0 g
    Cholesterol 0 mg 0 %
    Sodium 646 mg 27 %
    Potassium 2488 mg 71 %
    Total Carbohydrate 83 g 28 %
    Dietary Fiber 35 g 140 %
    Sugars 41 g
    Protein 39 g 78 %
    Vitamin A 94 %
    Vitamin C 624 %
    Calcium 92 %
    Iron 71 %

    YES to smoked proper paprika.
    I was late to come to the paprika game. Never thought it tasted like much.
    As it turns out, I was just missing the ‘smoked’ part.

    If you havent, try to find smoked tofu. Absolutely amazing.

    Smoked tofu has been a near-staple for me lately. I just finished a couple of mini-pita sandwiches with smoked tofu, mustard, cheese, onion, and raw sauerkraut (a kind with dill pickle sliver-slices in it).
  • PAPYRUS3
    PAPYRUS3 Posts: 13,259 Member
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    purplefizzy wrote: »
    xgm54p87iqp0.jpg

    @just_Tomek I ❤️ smoked tofu. Hodo soy, a local company, makes my favorite!

    Oyster chips coming this week.

    What a great price too!
  • purplefizzy
    purplefizzy Posts: 594 Member
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    PAPYRUS3 wrote: »
    purplefizzy wrote: »
    xgm54p87iqp0.jpg

    @just_Tomek I ❤️ smoked tofu. Hodo soy, a local company, makes my favorite!

    Oyster chips coming this week.

    What a great price too!

    Ranch99 for the win. They rarely let me down :)

    Eyeballed these today. Now that I know what to do with them they’re on the list:

    “Moqua has many other vernacular names including fuzzy melon, winter melon and winter gourd. It is a member of the cucurbit family (cucumber), hence its fruits sprout from sprawling vines. The plant is cultivated for its fruit, however, its leaves, shoots and tendrils can be used as cooking or salad greens.”

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  • purplefizzy
    purplefizzy Posts: 594 Member
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    purplefizzy wrote: »
    xgm54p87iqp0.jpg

    @just_Tomek I ❤️ smoked tofu. Hodo soy, a local company, makes my favorite!

    Oyster chips coming this week.

    Got distracted by the liquid smoke in the cabinet.
    Oyster shrooms became oyster jerky.
    pze8q724t10u.jpeg

    Sliced and marinated in a wild combo of:
    -coconut aminos
    -Worcestershire
    -liquid smoke
    -garlic powder
    -cracked black pepper
    -sriracha
    -bit of brown Truvia
    -splash apple cider
    -loads of everyday seasoning (onion, garlic, Chile pepper, sea salt, mustard seed, coriander, paprika)
    -dash sesame oil

    170F till chewy.
    Would have gone lower but oven restraints.
    Instead periodically turned off then turned back on.
  • purplefizzy
    purplefizzy Posts: 594 Member
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    just_Tomek wrote: »
    purplefizzy wrote: »
    purplefizzy wrote: »
    xgm54p87iqp0.jpg

    @just_Tomek I ❤️ smoked tofu. Hodo soy, a local company, makes my favorite!

    Oyster chips coming this week.

    Got distracted by the liquid smoke in the cabinet.
    Oyster shrooms became oyster jerky.
    pze8q724t10u.jpeg

    Sliced and marinated in a wild combo of:
    -coconut aminos
    -Worcestershire
    -liquid smoke
    -garlic powder
    -cracked black pepper
    -sriracha
    -bit of brown Truvia
    -splash apple cider
    -loads of everyday seasoning (onion, garlic, Chile pepper, sea salt, mustard seed, coriander, paprika)
    -dash sesame oil

    170F till chewy.
    Would have gone lower but oven restraints.
    Instead periodically turned off then turned back on.

    With the amount of "drying" you do I am surprised you dont own a food dehydrator. I have one and use it all the time. Much easier and convenient than the oven method.

    California. Small-space living. Took me forever to invest in the instant pot, because it takes up so much real estate in the cupboard.
    I am considering one tho - I’m also considering an icecream maker but the one I want is 700 and that would be dangerous. I would then need to make SO MUCH ICECREAM to justify it.
  • purplefizzy
    purplefizzy Posts: 594 Member
    edited March 2019
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    Giant bowl of spiralized stuff.
    Kohlrabi, chayote, daikon, Asian pear.
    Lime, grated ginger, sea salt dressing (so far. May add stuff.)

    Sauerkraut (is that really spelling? Spellcheck wants it to be so.) Will use this to make Tom’s sauerkraut salad. Finding proper kraut not easy in my area and cabbage .50/lb.

    Cauli-flax-psyllium-dried onion (& spices inc Tumeric) ‘neat-balls’ - these are experimental, Ive been doing flax/psyllium/dried onion ‘popover’ thingies lately. Nearly perfected but still playing with oven temp/time to get texture right. Not-meatballz I’m flying totally blind here. We’ll see. Starting oven low & slow to initially dry, then will spray with oil and crank it up to crisp.

    903bw6yzobap.jpeg
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    bnt6bokqe03y.jpeg
  • purplefizzy
    purplefizzy Posts: 594 Member
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    bx4ah5wzipbw.jpeg
  • Safari_Gal
    Safari_Gal Posts: 888 Member
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    @purplefizzy Love the foodporn cornucopia of colors!!
  • icemom011
    icemom011 Posts: 999 Member
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    just_Tomek wrote: »
    purplefizzy wrote: »
    bx4ah5wzipbw.jpeg

    The dragon fruit is a thing of beauty isnt it.
    purplefizzy wrote: »
    Giant bowl of spiralized stuff.
    Kohlrabi, chayote, daikon, Asian pear.
    Lime, grated ginger, sea salt dressing (so far. May add stuff.)

    Sauerkraut (is that really spelling? Spellcheck wants it to be so.) Will use this to make Tom’s sauerkraut salad. Finding proper kraut not easy in my area and cabbage .50/lb.

    Cauli-flax-psyllium-dried onion (& spices inc Tumeric) ‘neat-balls’ - these are experimental, Ive been doing flax/psyllium/dried onion ‘popover’ thingies lately. Nearly perfected but still playing with oven temp/time to get texture right. Not-meatballz I’m flying totally blind here. We’ll see. Starting oven low & slow to initially dry, then will spray with oil and crank it up to crisp.

    903bw6yzobap.jpeg

    Make sure that the liquid in your sauerkrout is above the cabbage. Ideally you should weight this down with something heavy like a rock. Find a rock that fits your jar, scrab it clean, wrap in plastic wrap and place on top.
    Also, did you try any ethnic type store to buy it ready? Any Polish or German type place will have it 100%.

    My mom used to make a killer sauerkraut, just like that, with a rock, but in a big pot instead of a glass jar.
  • purplefizzy
    purplefizzy Posts: 594 Member
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    icemom011 wrote: »
    just_Tomek wrote: »
    purplefizzy wrote: »
    bx4ah5wzipbw.jpeg

    The dragon fruit is a thing of beauty isnt it.
    purplefizzy wrote: »
    Giant bowl of spiralized stuff.
    Kohlrabi, chayote, daikon, Asian pear.
    Lime, grated ginger, sea salt dressing (so far. May add stuff.)

    Sauerkraut (is that really spelling? Spellcheck wants it to be so.) Will use this to make Tom’s sauerkraut salad. Finding proper kraut not easy in my area and cabbage .50/lb.

    Cauli-flax-psyllium-dried onion (& spices inc Tumeric) ‘neat-balls’ - these are experimental, Ive been doing flax/psyllium/dried onion ‘popover’ thingies lately. Nearly perfected but still playing with oven temp/time to get texture right. Not-meatballz I’m flying totally blind here. We’ll see. Starting oven low & slow to initially dry, then will spray with oil and crank it up to crisp.

    903bw6yzobap.jpeg

    Make sure that the liquid in your sauerkrout is above the cabbage. Ideally you should weight this down with something heavy like a rock. Find a rock that fits your jar, scrab it clean, wrap in plastic wrap and place on top.
    Also, did you try any ethnic type store to buy it ready? Any Polish or German type place will have it 100%.

    My mom used to make a killer sauerkraut, just like that, with a rock, but in a big pot instead of a glass jar.

    Now, with rock!

    I’d include pic but app is being wonky.
    Thanks for the tips, GOLD as always!
  • swirlybee
    swirlybee Posts: 497 Member
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    I was curious as well, so I looked it up

    Amazon link
  • purplefizzy
    purplefizzy Posts: 594 Member
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    @just_Tomek Those are the ones above- they look lame but they have been helpful in preventing explosive juice all over when I burp my ferments.. the climate here means that sometimes stuff ferments really fast and I like to add grated ginger to my kraut which gets explosive as all hell :)
  • River314
    River314 Posts: 66 Member
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    Y'all are making me hungry for roasted veggies! I live in an RV and my countertop oven finally breathed its last, so I have to save for its replacement. I LOVE roasted Brussels sprouts! I've converted many people to liking them!

    Question...since my oven is out and I now want roasted veggies, do you have any suggestions? I have an electric skillet, a microwave, and a hot plate. Half a bag of stir fry veggies is in the freezer. Time to use it!!
  • swirlybee
    swirlybee Posts: 497 Member
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    I roast a lot of my veggies stovetop on a cast iron skillet so you can certainly do it on an electric skillet. It'll roast quicker than in the oven so you'll have to be more diligent on keeping an eye on it. I roast mine about 3 minutes per side, depending on thickness. Your roast time my be different.
  • FinntheVeggie
    FinntheVeggie Posts: 74 Member
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    This is a beautiful thread! I adore asparagus, green beans, broccoli, eggplant, sweet potato...just thinking about it is making me want to eat all of these things

    My current love affair is with brussels sprouts. UGH! It started when I got a roasted brussels sprouts and goat cheese salad at a restaurant last winter, which was absolutely fabulous. I haven't yet managed to recreate that flavor in my own kitchen but I love to buy frozen ones on the cheap and oven-roast them with a drizzling of garlic and oil. WOW.
  • purplefizzy
    purplefizzy Posts: 594 Member
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    just_Tomek wrote: »
    Thanx both. Will these work as simple lid replacements? Do they hold the seal well?

    The let out enough air thru the hole in the nipple to allow for fermentation without explosion, but when I’m happy with the culture level of stuff I replace with a regular lid and refrigerate. I don’t do true preserves in terms of pressure cook sealing, etc - too fancy for me and I don’t do batches so large that it’s an issue for me.

    I don’t use them for preserved lemons (current project) because they don’t seem to need the tiny bit of air release. I also don’t refrigerate these because the garlic-lemon combo seems to be antibacterial enough that I never see or smell anything suspicious. I’m not super weird about food safety on things other than raw meat handling. I have a pretty good sense of smell and a dog. If dog will eat it, it’s safe.
    She’s omnivorous and jicama isn’t safe around her- she’ll steal bites!!

  • purplefizzy
    purplefizzy Posts: 594 Member
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    River314 wrote: »
    Y'all are making me hungry for roasted veggies! I live in an RV and my countertop oven finally breathed its last, so I have to save for its replacement. I LOVE roasted Brussels sprouts! I've converted many people to liking them!

    Question...since my oven is out and I now want roasted veggies, do you have any suggestions? I have an electric skillet, a microwave, and a hot plate. Half a bag of stir fry veggies is in the freezer. Time to use it!!


    Sometimes I par-cook in micro, uncovered, to draw out some water. Drain, then electric-skillet finish them, high heat. :)
  • BattyKnitter
    BattyKnitter Posts: 503 Member
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    River314 wrote: »
    Y'all are making me hungry for roasted veggies! I live in an RV and my countertop oven finally breathed its last, so I have to save for its replacement. I LOVE roasted Brussels sprouts! I've converted many people to liking them!

    Question...since my oven is out and I now want roasted veggies, do you have any suggestions? I have an electric skillet, a microwave, and a hot plate. Half a bag of stir fry veggies is in the freezer. Time to use it!!

    I have an acti-fry and I LOVE it! It's just hubby and I so it uses a lot less energy than the oven when roasting just enough veggies for supper, and everything gets nice and crispy for very little oil.

    Note that it is not the same thing as an air fryer, an air fryer has a basket whereas the actifry stirs food around but they both cook with forced air.

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