purplefizzy Member

Also on deck in ‘things from the earth I’m cooking’ (dried produce still counts, yes?) are these Corona beans from a local heirloom bean place. I love Gigantes and these seem pretty close. I will be making this: https://www.feastingathome.com/corona-beans-recipe/ Funny enough, they feature the same exact brand!

FINALLY got an all-plant non processed trail food recipe right. These are really kcal dense but that’s the point: I was aiming for a ‘go Macro bar’ effect sans the brown rice syrup. Lara bars are closer to ingredients I feel good about, but there’s the packaging issue. Also not as fun in terms of texture and mouth party.…

I once did a version of the ‘inspiralized’ recipe for celeriac NotNoodles in a cauliflower ‘Alfredo.’ I found it neither noodle-like nor Alfredo-ish but damn good for what it was. This is it: https://www.telegraph.co.uk/foodanddrink/recipes/11542777/Spiralizer-recipe-celeriac-pasta-with-broccoli.html

Buy locally grown vegetables in season. Waaaay difference (undeniably superior) flavor profiles. Taste raw, play with various prep methods- shaved fennel and beets are totally different than roughly chunked. Dense hard stuff likes to get roasted. Use high heat, get the sugars to bloom. Go dark. Not burned. Dark. Try stuff…

The most redeeming thing about winter, which I otherwise would be entirely fine skipping, is soup. Please continue.

I need to try this. I went thru a big seared cabbage thing. I need a decent grill, finally ditched the crap electric one I’d inherited from an ex who did not share my grill values. Actually, what I want right now is grilled veg to just magically show up because I’m exhausted and elevating my trail-blasted legs. Stopped by…

Jamie Oliver’s chicken-butternut-red-coconut-curry soup easy and awesome. Blended winter veg soups in general... Usually with curry or coconut cream. Also into the ‘pour screaming hot Thai broth over fresh veg and tofu/meats’ hack versions.

Will you let the persimmon ripen or do you use it ‘al denote’ stage?

Thank y’all for breaking my food rut, this was just what I needed. Love the Ethiopian inspired spices. The ‘shrooms (I class them as technically medicine, but that’s me. Stoked about the giant hunk of lions mane my neighbor mentioned having for me.) Still doing the insane-schedule mainstay meal of roasted squash + cottage…

Um. Having hardcore squash envy from all of your squash varietals that I haven’t tried. Turning green!!

PawPaws are new to me! Now I must try to find.

Last night. 72 hr bone broth (pork and lamb) with: -tom ka soup mix added (stuff in it that is technically non-food like dextrose but delicious...) -some coconut cream -dash each sweet chili sauce (argh sugar, again), lime juice, fish sauce In soup: -ribbons of raw zucchini -cubes of pre-roasted squash -avocado -baby corn…

Supporting these. I’ve made both and well worth it. Make the Italian version exactly. It’s a little laborious but company worthy.

In berry talk... mulberries! Watching my tree closely. I think next year I’ll get a decent batch for a baby tree. Next year also hoping persimmon tree is strong enough to support fruit. Had to remove them all this year because it’s sorta spindly and was afraid of breakage. I do have one token fruit that the birds will…

Welcome, and insert mushroom envy HERE. My neighbor forages and brings me lions mane sometimes - I usually just do roasted with salt, garlic and olive oil - wow. The best thing about produce, IMO, is that there is no typical. I’m so excited that mainstream markets are branching beyond sad ‘red or green’ apples and iceberg.…

I used to totally think beets were too ‘earthy’ for me too! I actually really like them raw, super thinly shaved. I throw them in salads. But if they’re cooked I like them on top of greens, with fatty creamy stuff like goat cheese or blue & pistachios or similar. Balsamic dressing, I usually straight good balsamic,…

Massive Produce binge-buy, all stuff that will keep. 4x kabocha squash 3x New-to-me Apple varietal (which I promptly forgot BC I remove stickers. They mess up the display...) 5x avocados 3x cauliflower (cleaned, dismembered, stowed in bags in fridge) Thingie of pluots 3x POMEGRANATES!!! They are BACK!!! Novelty items:…

Oh, and the crazy dense crazy moist small rectangle German bread.

Winter squashes, properly roasted. Heirloom apples. White miso. Fresh coconut.

Novel proteins are usually well tolerated. Venison, ground bison, lamb. Ground turkey and ground pork mixed make great meatballs, loaf, etc. Pea protein powder, lots of the vegan ones are, if it doesn’t trigger your legume stuff. Edamame and tofu are often tolerated better than the highly processed fake meat products. Goat…

I can do frozen okra Tom-style if I roast it till crispy with spray oil and seasoning. Frozen spinach only in things sorta Florentine like. Hate frozen mixed veg because they seem to mix stuff that doesn’t hold quite right. Frozen edamame don’t make me sad, and most frozen beans are passable in soup. Frozen cauli or…

I’m on board with spoon to face style.

Shoots and sprouts a recent fave for me, I agree on the pea shoots and am also loving some of the fancy newer-to-shelves-here ones like micro arugula, broccoli sprouts, and sunflower sprouts. I totally failed to sprout quinoa, gross moldy mess.

Would totally wrap this into sloppy hand rolls in toasted nori or with soy paper. Yum!

Raw tomatoes make my stomach hurt. Brutally, which is sad cuz I’d love to eat them. I try again every so often, and always regret it. I never liked red sauce (pasta) or pizza with sauce, because the stomach awfulness. I did actually play with the no-nightshades thing when I was going thru the bulletproof phase a couple of…

I monitor avocados and put them in the fridge just a hair shy of ‘totally ripe.’ They hold super well in the fridge, after a week or so the peels will discolor and get a little leathery looking, but the flesh is still perfect. I do most of my shopping on foot, and I’m a bit insane about time management and avoiding food…

I like to chew my food as I find liquids less satiating. Delicious, but I need the experience of chewing to get my brain and stomach to chat, & properly register that I’ve eaten and send appropriate ‘full’ vibes. Just me. But for me, smoothies suck for ‘weight loss’ purposes, when I’m looking to maximize good stuff: kCals…

Are you making salads? Or what with?

I do think it changes texture if you try to treat it as raw. The water content means little crystals form and then melt. Leaving holes. Texture less optimal, IMO. I second Tom’s opinion to cook then freeze. I find cleaned wrapped raw squash will keep fine in fridge for 1-2 weeks. Roasted squash tends to hold for me in…

Not pretty, but delish. The usual roasted suspects, on a bed of Shredded cabbage and spinach. Rosemary walnut pesto thinned with white balsamic for dressing.