u/Honest_Day_8682

steamed: mustard greens, beets, kabocha + pumpkin
baked: crispy extra firm tofu marinated* overnight then tossed in corn starch and baked for 30 mins @ 375°
base: farro, barley, lentils and white beans cooked in a miso dashi broth mixed with shiitake + oyster mushrooms sautéed with scallion and garlic
*marinade/sauce: tahini, tamari, mirin, rice vinegar, sesame oil, lemon juice, miso, maple syrup, ginger, chili flakes

I’ll will sometimes add lemon, kimchi, sprouts, avocado, or extra protein to my bowl when I eat. delicious hot or cold. I’m not vegetarian but meals like these make me feel amazing!!! I wish I prepped like this every week 😭

steamed: mustard greens, beets, kabocha + pumpkin
baked: crispy extra firm tofu marinated* overnight then tossed in corn starch and baked for 30 mins @ 375°
base: farro, barley, lentils and white beans cooked in a miso dashi broth mixed with shiitake + oyster mushrooms sautéed with scallion and garlic
*marinade/sauce: tahini, tamari, mirin, rice vinegar, sesame oil, lemon juice, miso, maple syrup, ginger, chili flakes

I’ll will sometimes add lemon, kimchi, sprouts, avocado, or extra protein to my bowl when I eat. delicious hot or cold. meals like these make me feel amazing!!! I wish I prepped like this every week 😭

for your consideration

made for a gemini friend a few years ago

my best friend and I don’t get to see each other often so we wanted to celebrate by baking something fun and extravagant together! we used Paul Hollywood’s pavlova recipe from his Celebrate cookbook and we switched up the fruit to what was in season - peaches and blueberries. this was a super fun and satisfying project and I was surprised at how much I liked the final product!! so many good textures 🍑🫐🎂🎉

still only a week into making my own kefir and starting to get a feel for it thanks to everything I’ve learned in this group! I’m hoping the texture gets better over time but I’m guessing I just need to keep making more batches and play with the timing.

I keep getting this dried congealed top layer of bubbles. I’ve been doing 18-24hr ferments and using whole milk. after stirring and straining, the flavor is good but the texture is kind of mucus-y/slimy and at the same time bubbly and not very smooth. I’m hoping over time the texture gets creamier and smooth.. I’m going to keep playing with the amount of milk and fermentation time but I welcome any suggestions or encouragement :-)

edensoy extra organic soy milk (purple packaging), maple syrup, ube extract, sea salt, tsuji family blend from kettl
I don’t measure anything ¯\_(ツ)_/¯