damn, hearing it from someone else hits different. sometimes i yearn for the closeness of intimate friendships but the anxiety at the vulnerability of expressing a genuinely held opinion wont let me do anything else
so this was all done at the same time as that nights dinner (tofu cauliflower curry) and two prepped weeknight dinners (red lentil curry) for two adults and a pre-schooler, all of which took about 4 hours with breaks to eat dinner, wash a few dishes, help with a mini tantrum, read a bedtime story, and use the bathroom, so maybe 1.5-ish hours just for the lunches (not including the 3 hours hydration time for the farinata batter).
thank you! its is essentially the same batter as socca, but this week i went for an italian theme so i poured it thick and called it farinata. it is usually described as chickpea pancake or flatbread. you have to let the batter sit for a few hours for the chickpea flour to hydrate, and it oddly pours out quite thin, but 30-40 minutes in the oven have it coming out solid enough to slice.
i do like radicchio normally, but any strong food can usually be softened by soaking it in water for a bit, which is also how i take the bite out of red onion for people who like it less pungent.
i have not prepped farinata ahead of time like this, but from what i hear it is decent. if it turns out awful i will let you know
thanks! i work four ten-hour days, and i make enough for my wife to eat for lunch as well, so i always plan for 8 servings. sometimes i come up short, but close enough where at the worst case i can buy a piece of bread to make it filling.
thanks! ive been meaning to share for a while but i keep taking pictures with my daughter, and i dont really want to post those on the internet.
sure! i blanched about 1kg green beans (the only haricot verts i can find come in a plastic bag and id just rather not), and set them aside. then i melted about 1/4c vegan butter in a pan and added sliced almonds (i recommend without the skin if you can, i just didnt have the time to remove them), and cooked on medium until they smelled nice and toasty. then i added a finely chopped shallot and 2 minced garlic cloves and tossed around for about 2 minutes before squeezing in the juice of a large-ish lemon and a tiny bit of water to make it a bit more of an emulsified sauce. if youre serving it right away i would recommend adding the green beans to the pan and making them nice and warm but not too colorful and definitely using a way bigger pan than i did. since this was meal prep that would be heated later i just wanted to mix them in the sauce to make it easier to get some when grabbing them out of the fridge.
yea! i shredded 500g-ish of heirloom carrots and 500g-ish orange carrots, thinly sliced a bunch of french radishes (not a standard part of the recipe but they were leftover from a recipe i didnt end up making), a loose cup of parsley, and a lemon vinaigrette (75ml olive oil, 25ml lemon juice, tsp-ish of dijon and a bit of agave nectar--i used about half of the dressing for this salad)
thanks! the base is mostly silken tofu, flavored with turmeric, nutritional yeast, and a touch of white miso.
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