Marinated some #halloumi in my own spice blend yesterday. Cooked some rice, finished that with butter and put them in the fridge. Today I lightly baked the halloumi, then made a curry sauce from the fat it had rendered, with tomatoes and coconut milk. Then resteamed the rice and added bell peppers and #lentils to the mix. #vegetarian#food#foodporn
Today I'm steaming Brussels sprouts in a coating of aged and spiced rice oil, with an added splash of #coffee with a handful of mixed #lentils in the #bricknic.
I like the black lentil + purple barley combination. This morning I had an inspiration: I shall make another batch — 1.75 cups black lentils and 1.75 cups purple barley (measured before cooking and cooked separately), and as I mix in the starter culture, I'll also mix in 1/2 cup sprouted sunflower seed.
My difficulty is keeping the tempeh cool enough. Once it gets going, it gets far too hot. My current batch is 41°C (interior temperature), but the edges feel cool and are not yet entirely ready. It's sitting on a rack in a cool room. The culture gets killed at high temps.
What would you do in this situation?
Small handful lentils per person. Cook to soft. Add finely chopped green veg. Add spices. Add flour til you can handle it. Form into 2cm balls. Bake 190C, 375F 15-20mins.
Cook 1 cup, 200g dry lentils to soft. Blend to smooth to make batter. I drain add water/ almond milk. Add spices. Fry veg in oven ready 20 cm frying pan. Pour blender mix on veg in pan. Bake 400F / 200C 20 mins. Sliced apple & cheese on top before baking.
I don't often post pictures of food, but tonight's supper was an absolute winner. I have made Sri Lanjan jackfruit curry before, and my middle daughter had suggested I make a pork & jackfruit curry. As I was picking up the jackfruit yesterday, I spotted tins of preserved langan (a lychee relative).
Following the original jackfruit curry recipe approximately, I made the pork-jackfruit-langan curry in a cast iron pot over charcoal, and served it over red lentils with Naan.
Just cooked some intact whole-grain rye (rye berries), using 2.5 cups of water to 1 cup of rye (instead of 3 cups).
The cooking finished faster, and I like the result. The rye is done, tender enough and still a little chewy.
I think I'll use the 2.5 cups again, but next time I'll check after it has simmered 50 minutes at 225ºF. I checked at 60 minutes and though it was not at all burned, some was stuck to the bottom of the pot. I got it loose, but 50 minutes seems better.