Comments, My Bad…

I am sorry. I am bad with comments. I have had this blog since 2004 and at times, the comments part has gotten the best of me. You have no idea what spam is until you have a blog.

So, I missed this cool, very valid comment. So sorry:

Hey! I wanted to make you aware of a new alternative meat source called water lentils! A company in Florida is growing water lentils to be used in alternative milks, meats, and dietary supplements but they’ve also just discovered that water lentils are the only source of plant-based Vitamin B12! Definitely think you should check it out and maybe could be a good story for your page! Check it out at trywaterlentils.com

This is from Georgina, who I think works there, and I am so embarrassed that I missed this Georgina!

Good luck with it. Sounds great.

Vegan Worcestershire Sauce

I should have know about vegan Worcestershire sauce, but to tell the truth, I did not even know it was a thing!

I happened upon it and found all these links to homemade and online store bought. I am going to try them…

Veganosity – Homemade Recipe – mom and daughter team that love to make vegan food. Check them out:
https://www.veganosity.com/vegan-worcestershire-sauce/

I want to try this Edward Sons Organic Vegan Worcestershire Sauce, looks good:
https://www.vitacost.com/edward-sons-organic-vegan-worcestershire-sauce

Annie’s
https://www.annies.com/product/organic-vegan-worcestershire-sauce/

No-Knead Skillet Focaccia

A Fuss-Free Skillet Focaccia That’s Endlessly Adaptable

This focaccia recipe is as fuss-free as bread recipes go. The dough comes together quickly in the food processor, then is left to rise for a couple of hours while you prep the rest of dinner (or relax and sip a glass of wine). Return to it when it’s doubled in size, then stretch it out in an oven-safe skillet. Cast iron is best for achieving a super-crispy crust, but any oven-proof skillet will work. Drizzle it with extra-virgin olive oil and top with fresh rosemary and flaky salt, then bake until puffed and golden.

Read the article and get the recipe >>

Mashed Turnips Are Even Better Than Potatoes

From an interesting article on Lifehacker by Vaughn Stafford Gray, a recipe for mashed turnips. I have added vegan substitutes with links to vegan products below. The article – Mashed Turnips Are Even Better Than Potatoes >>

Mashed Turnips

2 ½ pounds turnips, peeled and cut into cubes
4 cloves garlic, finely chopped
4 sprigs of thyme, leaves removed from stems
¼ cup butter, softened
¼ cup grated Parmesan – Good Planet Parmesan Shreds
2 tablespoons cream cheese, softened – Better Than Cream Cheese by Tofutti
2 tablespoons sour cream – Better Than Sour Cream by Tofutti
2 tablespoons scallions (green parts only), chopped
1 teaspoon salt
1 teaspoon black pepper

Place turnips in a stockpot and fill with cold water until they are fully submerged. Boil until fork-tender (10-15 minutes). Drain fully in a colander (turnips can be very moist; this step ensures that all the extra water is drained off). Once drained, return to the stockpot and mash with the rest of the ingredients. If a softer mash is desired, adjust the consistency by adding heavy cream until they’re as soft as you want ‘em. Keep warm in the oven or heat in a bain-marie before serving.

Thank you Vaughn Stafford Gray, I hope you don’t mind me using this as a post, and sharing a veganized account of your recipe for mashed turnips. This is what is said about him on the blog post – Vaughn has eaten his way across the Caribbean, the U.S., and Canada. Though no longer a professional chef, he doesn’t regret one minute of culinary school.