PPK Wisdom: Terrible Archining of Veganisms awesome history and our weirdo family

Lots of knowledge was shared over at The Post Punk Kitchen form and while our supreme leader is moving on to better things we are going through the process of trying to preserve our little piece of the internet.

I am looking into more professional and complete archival options with my classy library data science friends but for now, I am just doing what I can to try and save some stuff

Colander Sprouting Method

The colander method is basically find any colander where the holes are small enough that the seeds you want to sprout don't get through them - at least till they've grown enough. Most cheap plastic ones work too! Even for alfasprouts! :)

Put the seeds in lukewarm water overnight in a cup or the like. Drain it then and put them in a colander (or several if you're making lots of sprouts). Then find a soup plate or the like to put under the colander(s). Stack them one above the other if you are using several. Morning and evening you then hold the colander - or the colander stack - simply under the water tap to rinse them and let most of the water drain. Shake them a bit too. Empty the soup plate from any excess water before and after the rinsing. Simple as pie ;)

Astrid aka Helgonblomma

Seitan O Greatness

INGREDIENTS:

• 1.5 c. vital wheat gluten


• 1/4 c. nutritional yeast


• 1 . salt


• 2 t. paprika


• 1/4 t. cinnamon


• 1/4 t. cumin


• 1-2 t. pepper


• 1/8 t. cayenne pepper


• 1/8 t. allspice (I skipped this)


• 3/4 c. cold water


• 4 T. tomato paste


• 1 T. ketchup


• 2 T. olive oil (I used canola because I was out of olive oil)


• 2 T. vegetarian Worcestershire sauce (or soy sauce--I used soy because I had no Worcestershire)


• 1-3 cloves garlic, crushed well (I just sprinkled in garlic powder to taste)

DIRECTIONS

Preheat oven to 325°.

In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.

Add the liquid ingredients to the dry ingredients. Mix well, then knead for several minutes.

Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desired.

Burmese (chickpea tofu) John P

This wondrous stuff is the subject of one of my most-read posts on the PPK Forums. By the power of the interwebs, and the work of a number of PPKers and bloggers, the original recipe has been simplified. See what happiness we can make by working together! So you don't have to weed through the kerjillion posts at the PPK, I will condense the collective wisdom for you:

3 cups chickpea flour

9 cups water

1 t. vegetable oil

1/4 t. turmeric

1 t. salt

Mix the chickpea flour and water, stirring well. Allow this to sit out at room temperature for 12 - 24 hours, loosely covered - no more stirring.

Prepare a container for your finished chick-fu, lining it with cheesecloth. (Do this now, you will have no time later.)

To a large pot, add the oil, turmeric, salt, and most of the chickpea mixture. There will be a very thick sludge (sounds lovely!) in the bottom of the chickpea flour bowl - about a cup or so. Leave this in the bowl for later. You want to have just enough liquid left with the sludge so that you can pour it into the pot later.

Bring the pot to a boil and cook over medium heat for 30 minutes, stirring constantly. (I mean it.) Take the pot off the heat, arm yourself with a study whisk, and add the sludge (mmm!) from the bowl to the pot. Beat the crap out of it until it is combined smoothly. Put the pot back on the heat, and cook for 10 more minutes, stirring constantly. You will get tired, complain, and want to stop. It will get very thick. Don't be a baby. Keep going.

When done, pour into your prepared container - fast! It starts to set up quickly. Let cool and refrigerate until fully set.

You can make this in smaller amounts. I have done 1/2 and 1/3 of the original amount. You will need to cut back the cooking times slightly. Also, the last few minutes, when things are getting really thick, are more difficult with a smaller batch. So it goes. I say make the big batch and freeze what you can't use.

Esme's Special Sauce

In a small bowl mix up the following in equal parts:
Tahini
Miso
Soy Sauce (I always use tamari because it’s my favourite thing ever)
Olive Oil
Nutritional Yeast or Mustard
Lemon Juice or Vinegar
A few cloves of Garlic.

Toss with hot, cooked pasta. That’s it, you’re done! It’s excellent with greens, I usually have it with steamed brocolli. My favourite thing about this sauce is how incredibly versatile it is and how I usually have the ingredients for it on hand. When I made it today I didn’t have any tahini or lemon so I used peanut butter and lime and it made quite the tasty peanut sauce. I make it all the time when I’m short on time (or not, it’s so good). 

Lachesis' Alfredo Sauce 

The Real Alfredo Sauce by Lachesis
½ cup Earth Balance
2 cups unsweetened soymilk
1 package extra firm tofu (Mori-nu, in the tetra pack, appr 12 oz)
1-2 tbsp white cooking wine
2 tbsp onion powder
2-3 tsp garlic powder
1-2 tsp sea salt
1-2 tsp black pepper (to taste)
pinch of nutmeg
2-4 tbsp arrowroot powder (more or less, as needed.. it should be creamy and the Earth
Balance should not separate)
Combine all of the ingredients except the arrowroot powder into a food processor and blend until creamy and smooth. Put the mixture into a pot on medium-low heat. In another container mix the arrowroot powder in a little of the sauce mixture. When the sauce in the pot is nice and hot, whisk in the arrowroot mixture. You can turn up the heat a little, but don’t let it boil. When it thickens and just starts to bubble it is done.

Alfredo Stroganoff
First marinate the mushrooms. They soak up the flavor pretty fast, so you don’t have to marinate them for too long if you don’t want to.
Mushroom Marinade Ingredients
1/3 cup vegan Worcestershire sauce
3 Tbsp Tamari sauce (or soy sauce)
2-3 Tbsp extra virgin olive oil
1/8 cup water
Mix and let baby bellas or creminis marinate while you make the Alfredo sauce.


Some stuff from the Will it Freeze Thread

Isa's marbled banana bread and muffins, Yes! Moon and others have had success.
Cucumbers for gazpacho: YES!
Chickpea cutlets, Yes! Share your methods below
Cooked beans, yes!: Most folks here seem to make a big batch and freeze small containers or portions (in cooking liquid i believe?)
Isa's beet burgers (and likely all other veggie burgers) Yes! steps in link
Lime juice/zest (likely all citrus)
Mirepoix DeneRose posted in the pantry thread that they freeze mirepoix so share your secrets!
Tomato sauces/soups/chillis/curries and other saucy mixed vegetable dishes: Yes!
Brown Rice, cooked (pg2) Chicki shared this recipe form Pressure cooking today
Salsas: Yes, but they will be waterybirdsonawire suggests draining the salsa before use if you find it watery
Seitan: I have seen numerous ppkers mention freezing seitan so share your tips/tricks/methods below
Veggie Scraps, YES! PPK method use a freezer bag to house onions skins, vegetable peels and bits/ends when the bag is full boil contents with bay leaf and pepper corns for homemade broth (avoid bitter veg like cabbages cauliflower etc or only in small quantities) the broth can also be frozen into icecubes or larger containers for future use

Minatomachi's Leftover curry paste, tomato paste and chipotle in adobo sauce freeze well. Which is good since I never use the whole jar or can in one go.

Blanched fresh broad beans freeze well. I like that since I only have access to them in early fall.

Fresh hot peppers, lemongrass, ginger and turmeric freeze well.

I keep all my nuts and seeds in the freezer so they don't get rancid. I also keep cooked diced tomatoes in the freezer because I make them myself in batches. Same for cooked beans (without their cooking liquid.)

Fresh herbs freeze, but I only use them in dishes where they'll be cooked, because they become too limp and soggy for salads or such.

I also put peeled and seeded raw winter squash pieces in the freezer when I have some leftover from a squash too big for the recipe I'm doing. It becomes soft like it's cooked, but otherwise it works.

Bread crumbs (or loaf ends for making bread crumbs) work too, as well as nut-based parmesan.

Fresh ho fun noodles don't freeze. They turn into a sad, sad mush.

I just dump all the peppers, lemongrass, ginger and turmeric into a container (I break or cut bigger pieces of ginger into smaller knobs before). I haven't had dryness problems, but I unfreeze them before using. They get a little soggy, but it's workable (when partly unfrozen, they are easiest to chop or grate, but my timing is generally not that good).

Concerning curry paste, hot sauce and chipotle, I freeze them in a candy mould or any very small mould since I use them in small quantities. Then I umold the frozen pastilles and keep them in a jar. When I need one, I take one from the jar with a spoon and put it in the fridge or microwave it.

I transfer tomato paste to a small jar and freeze the jar until I'm ready to use it. I do the same for applesauce since I make a batch for use in baking instead of eggs or oil.

vijita I freeze a tonne of chilis this time of year. Every type of chili I can find fresh. I hoard 'em and if I have enough room in the freezer they'll keep me going all year! I freeze them whole too. If you must deseed, it's really easy when they're just a tiny bit defrosted. I keep all my dried chilis and lemongrass and ginger etc in the freezer too so my freezer is more like an explosion of fresh aromatics than the place where old loaves of getting-stale sliced bread go to die.

Efcliz Also in case people don't know the absolute best way to use ginger is take it right from the freezer as a knob and grate it on a microplane right into the dish, skin and everything.