u/WildVeganFlower

I’m going to let these sit at room temperature overnight to carbonate and then they go in the fridge tomorrow

This is my first time making koji with buckwheat and thought I would use my barley koji spores for this (a oryzae).
I’m fermenting it in my instant pot on the lowest fermentation setting and it’s getting to be about 90f
Last night when it was at 24 hours some matting was starting and I hand mixed it to help it cool off.
Today it smells right, nice and sweet.
But absolutely not matting at all.
Is this an issue? I was planning on using this in miso but I worry the koji might have gotten too hot and killed?
But it does smell and taste right

This is the closest thing I’ve gotten to making a gf homemade meat.
It’s flaky, shreddy, high in protein, and it’s chicken flavored.

This is a variation on my chicken flavored tofu.
I flavored soy milk with vegan chicken bullion. Then I crumbed in dried soy skin, curdled it, pressed out the water, then froze it and defrosted it.

It’s great breaded and fried, pan fried, and I bet it would be incredible air fried.

I used a round tofu mold and made this with 1 1/2 cups dried soybeans and one 200g package of dried soy skin.

It’s the most meat like gf protein I’ve ever made- I’ve been attempting to make a ‘gf seitan’ and this is the closest I’ve gotten that tastes awesome

In with a sweet green tea, I think because I stir it daily it clumped up like this

The seitan is made with leftover soybean pulp, leftover solids from my tomato shio koji, and of course, VWG.
It’s very filling since it’s so fiber and protein dense, I’m planning on making a lot more of this since that’s my current nutrition goals!

I was led to understand that secondary fermentation takes 1 week for it to be carbonated….
My bottle of kombucha exploded after 3 days…
I’m just grateful I wasn’t in the kitchen when I happened, there is glass everywhere

I used a round tofu mold and sliced it to make the best vegan breakfast sandwiches (with some vegan smoked Gouda and v bacon)

When 4:20 hits I like to experiment in the kitchen, and of course I don’t measure or write down my recipe. Just going off vibes.
But then I end up making one of the best batches of seitan and now I don’t know how to replicate it 😩
Wish me luck on replicating this because this batch has the texture of lamb/pulled pork. It’s tender, not mushy- shreddy and not even a little rubbery.
The stupid thing is, I filmed making this so I could write down the recipe later- and my SD card got corrupted 😫 idk how that happened, but I’m very sad about it.

But I’m still working through leftovers because I made a HUGE batch. Last night I made a bahn mi on a vegan brioche bun with a thick slice of it cooked in garlicy sweet salty sauce.
Earlier this week I made it into ramen.
I’m going to see how it is in birria tacos tonight

The base is Bogle Ramen vegetarian chicken flavor with added miso and sundried tomato shio koji.
I’m so excited about this batch of seitan. This might be my most shreddy texture yet!
This was a bit of an experiment, it is a spin off my seitan skewer recipe with soybean pulp- but this time I added in the solids leftover from my sundried tomato shio koji along with more spices and fennel. And I shaped it by making a knotted cutlet and steamed it.

Rice bowls have been my go to meal lately because you can add whatever you have in the fridge to combine it.
This has a cucumber salad, leftover du chay (picked daikon and carrot), vegan sausage from aldi tossed with cilantro, soy curls tossed in orange sauce, and pan fried cabbage and onions. The rice is cooked in homemade vegan dashi and topped with furikake.

I make homemade tofu and am left with leftover soybean pulp and discovered the best way to use it up is to make seitan with it! It helps make the texture of the seitan more shreddy and it's a great way to add in more protein and fiber.
I'll eat the skewers plain, but I also have been tossing them in sauce and having it over rice noodle bowls or over rice. I think they would be fantastic covered in BBQ sauce and over the grill, but I don't have an oven or a grill so I haven't been able to try it yet.
I make these pretty regularly so I made a YT video to share my process because I have been really enjoying it. And since I'm making tofu weekly, the leftover pulp adds up. But making both the seitan and tofu has been saving me a ton of money and I get to eat a ton of protein!

Seitan Skewers

I recently moved to Berlin (from the US) and I’m slowly starting to buy furniture/ decor.
My new apartment didn’t have a mirror so I thrifted these two vintage brass mirrors!
The little ceramic cup was left in my apartment is from my landlord’s grandmother.

This weekend I’ll be checking out the nochmall in Berlin to hopefully score some more whimsical furnishings for my apartment!

I fermented shiitake, lions mane, reishi, chaga, sundried tomatoes, kombu, with rice koji at 10% salt for the last 9 weeks.

It has a deep mushroom flavor that is round, musky, slightly tangy, with a salty finish.

I’m going to be using this as a marinade, for sauces, and broths. I’m very excited to add this to my next bowl of ramen!
My plan is to dehydrate the solids and use it as a seasoning

3 days of congee because my husband made a ton of soggy rice 😆- it ended up being very delicious!
If you ever make soggy rice, cook it down in broth so it thickens into a porridge, it makes such a lovely savory breakfast. Or dinner for when you have an upset stomach

1. Rice cooked with shiitake and oyster mushrooms, onions, garlic, in a mushroom broth with spinach added. Topped with soy curls, a minced vegan kaserwurst (cheese sausage) with peppers. A sprinkle of bbq seaweed seasoning and some sriracha mayo on top

2. Rice cooked with mushroom broth, shiitake and oyster mushrooms, onion garlic, and shredded cabbage, topped with sesame oil, tomato shio koji, green onion, and sesame seeds

3. Rice cooked down with mushroom broth, mushrooms, shredded cabbage, onion, garlic. Topped with sesame oil, soba shiro shoyu, chili crisp, fried onions, and then vegan chili cheese ‘chicken’ sticks (endori brand found in Germany, so delicious) with sriracha mayo

This is what I made to try to eat healthy in an otherwise difficult week.

I had leftover seitan skewers from the other night, so I broke them up and pan fried them in a pomegranate and soy based sauce.

The seitan is a mixture of soybean pulp, VWG, bread flour, with flavorings. It was wrapped around a skewer, then steamed. It’s a recipe I’ve been playing with for a few months. I think I finally nailed it with this batch.

The base is chopped cucumber, edamame, thinly sliced cabbage, basil, fennel fronds tossed in lime juice, rice vinegar, agave, salt, and msg.

Served over it is avocado, red cabbage kimchi, and crushed peanuts.

I made a block of vegan fish tofu 😆
I broke up dried soy skin into my soy milk, curdled it then as I scooped that into my tofu mold I sprinkled in a homemade vegan fish flavoring (with flax seeds so it has omega fatty acids!)
I personally liked the vegan fish best poached in vegan butter, mirin, rice koji, and lemon.
But it was also pretty good breaded and fried