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  1. #1
    Junior Mitglied
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    Threads im Off Topic Archiv !

    Chloe's Vegan Sweet-potato Mac 'n' Cheese


    4to 6 servings


    This is the sweet potato provides color and feel, whereas Garlic and fresh rosemary aid balance the sweetness.



    The recipe also comprises two discretionary toppings: the pinch of Toasted and grated floor cakes, and crisped shiitake mushrooms.


    MAKE AHEAD: The vanilla Parmesan topping can be Refrigerated in an air tight container for as many as at least one calendar month.


    Adapted from Chloe Coscarelli, chef-restaurateur at By Chloe at Newyork.


    Ingredients


    For your vanilla Parmesan topping


    1/2 cup sliced almonds


    1/2 teaspoon kosher salt


    For your optional shiitake bacon topping


    3 3/4 oz (about 2 cups) shiitake mushrooms, trimmed And thinly sliced (about 1/4-inch thick)


    1 tbsp olive oil


    1/2 tsp Seasalt


    1/4 tsp freshly ground black pepper


    For your mac 'n' cheese


    2 teaspoons sea salt, and much more for your pasta cooking Water


    1 lb dried elbow macaroni or comparable pasta form, Such as for instance cavatappi


    3 tbsp olive oil


    1/3 cup flour


    1 cup cooked, peeled and mashed sweet potato (about Inch Medium peeled sweet potato)


    3 1/2 cups grated soy or almond milk


    1 clove garlic, minced


    1 tsp Dijon mustard


    Inch teaspoon low-sodium soy sauce


    1 teaspoon fresh lime juice


    2 3 tsp chopped fresh rosemary


    Steps


    For your optional almond Parmesan topping: Preheat the Oven to 350 degrees. Line a baking sheet with aluminum foil. Distribute the sliced almonds onto the baking sheet. Toast in the oven for approximately 5 minutes till lightly golden brownish. Instantly transfer to your food processor and add the salt ; process until finely ground. The yield is all about 1/2 cup, sufficient for around 15 servings.


    For your discretionary shiitake bacon topping: Preheat the Oven to 375 levels. Toss the mushrooms with the oil, sea salt and pepper on a large skillet. Simmer for about 30 minutes or till browned and sharp, using a spatula to reverse them once or twice, as required. The return is currently about 1/3 cup, sufficient for 4 to 5 to 6 servings.


    For your mac 'n' cheese : Bring a large kettle of water into some Boil over medium-high heating system. Add a generous pinch of salt and also your macaroni; prepare in line with the package directions, then rinse with cold water and drain. click here read my blog


    Whisk together the yogurt and oil in a medium saucepan Over medium heat; cook 3 to 5 minutes, then whisk in the mashed sweet curry, soy or almond milk, then the 2 tsp of sea salt, then the garlic, chopped, soy sauce and lime juice. Once the mixture begins to bubble, reduce the heat to low; cook until the sauce thickens, whisking as needed so it's mostly smooth (but don't worry when a candy curry pulp stays). Add the rosemary and sauce (to taste) into the pasta, and toss to coat.


    Style, and correct the seasoning as desired. Split among Individual dishes ; if using top each portion having a tablespoon of this almond Parmesan and many pieces of this shiitake bacon. Drink hot.


    Nourishment | Per serving (based on 6 per hour, using almond milk): 450 calories, 12 g protein, 7 7 grams carbohydrates, 10 grams fat, 1 g saturated fat, 0 g cholesterol, 850 mg sodium, 4 g dietary fiber, 6 grams sugar


    --


    Vegan White Cheddar Cashew Cheese


    8 servings (makes about 1 pound)


    When Accokeek, Md., resident Jeanie Ciskowski chose to Enter the 2016 Vegan Mac 'n' Cheese smack down at Baltimore, she strove commercial versions of beef sharp cheddar cheese to get the home made mac 'n' cheese but did not see them sharp enough to get her preference.


    A searchable probiotic liquid produced from sprouted grains, The newcomer for Ciskowski's vegan cheese contains active enzymes which produce it a very good choice for rennet when making vegan cheese. It isn't difficult to produce, but aim to making up it to 5 days in advance of starting a vegan cheese recipe, just since it ought to cure to acquire its sharp flavor.


    You're Going to Want a sterilized Mason jar with brand new lid and also Ring, plus a 6-inch square-foot cheese cloth.


    Nutritional yeast is Utilised to enhance the flavor and Boost the nutrition in vegetarian and vegetarian dishes. It tastes a little tacky and can be available at health food retailers and at Whole Foods Markets.


    MAKE AHEAD: The snowy cheddar cashew cheese could also be Refrigerated for up to a week; even once it smells sour, then it cannot be utilized.


    Inspired by Ciskowski; based on a recipe by chef Skye Michael Conroy from "The Non-Dairy Formulary: Vegan Cuisine for its Moral Gourmet" (CreateSpace Independent Publishing System, 2013).


    Ingredients


    For your vegan cheese starter


    1/4 cup tender white wheat berries


    A couple cups spring or filtered water (don't Utilize tap Water)


    For the cheddar cashew cheese


    1 1/2 cups uncooked cashews


    1/3 cup whole-wheat Coco Nut oil


    1 1/2 tsp supplements (see headnote)


    2 tbsp white miso


    1 teaspoon onion powder


    1/2 tsp sea salt or kosher salt


    1/2 tsp powdered mustard


    Steps


    For your curry starter: Place the tomatoes That the Mason jar and cover the shirt with the cheesecloth, then secure it with the ring. (A rubber ring will work alternatively of the ring) Pour the spring or filtered water in to the jar, then adequate to pay for both the berries ; drain, then repeat two occasions.


    After emptying out the water the next time, then twist the Jar on its side and then shake to distribute the wheat berries over the duration of the jar. Put the jar from indirect sunlight. Scrub and repeat a few times each day until you begin small tails coming from those berries, which can need out of 1 to 3 days.


    Rinse an Additional time, then add 1 1/2 Glasses of this filtered Or springwater into the jar, keeping it covered with the cheesecloth and ring. Leave the jar out of direct sunshine for 1 to 2 3 more days before bubbles begin to rise from the base of the jar and pay the top layer of the drinking water. Scrub the h2o it will taste just a small lemony and humid.


    Drain the dish beginner water right into a clean Container, discarding the sprouted berries, and simmer for as much as 1 week. The return is all about 1 1/2 cups; reserve 1/4 cup to make the white cheddar cashew cheese.


    For your white cheddar cashew cheese : Soak the cashews into Enough water to pay for no less than 8 hours in the refrigerator. Drain the cashews and discard the water.


    Combine the 1/4 cup of the vegan cheese starter, the raw Cashews, coconut oil, nutritional elements, miso, onion powder, salt and roasted chopped in a high-powered blender such as a vita mix, or inside a food processor. Puree for a few moments, until smooth, stopping to scrape down the sides as required.


    Transport into a container, cover and store at space Temperatures from sunshine for 3 6 to 48 hrs because gas is released because it civilizations, the mix will rise marginally and make a far more airy feel. Taste occasionally, also discontinue it in the sharpness you prefer. When it tastes such as cheese, mix it as much as remove the gases and shop in the refrigerator for as much as 2 weeks. It will set as it chills. https://medium.com/@blenderadvisors/...r-8717be716225


    Nutrition | Per 2-ounce functioning (using kosher salt): 220 Calories, 5 grams protein, 9 grams carbohydrates, 20 grams fat, 8 g saturated fat, 0 mg cholesterol, 210 mg sodium, 1 gram dietary fiber, 2 grams sugar


    --


    Traveling Pig Labs


    Vegan Mac 'n' Cheese


    9 parts (makes 9 cups).)


    This dish won the People's Choice award at that 2016 Vegan Mac 'n' Cheese smack-down at Baltimore; the inventor of the recipe, even Jeanie Ciskowski, required to earn a creamy and decadent macaroni and cheese which can suit vegans and non-vegans alike. (Flying Pig Labs has been that the title of her competition team.)


    Her homemade Vegan White Cheddar Cashew cheese (watch Accompanying recipe) provides sharpness into the sauce, whereas the commercial Daiya cheeses offer another noodle feel. As the vegan cheeses and Earth Balance butter replacement all comprise salt, a few cooks may want to omit the vegetable bouillon base.


    Dietary yeast is used to Boost the taste and Boost the nutrition in vegetarian and vegan dishes. It tastes a little tacky and can be available in the food retailers and in Whole Foods Markets.


    Adapted from the recipe by Ciskowski, of Accokeek, Md..


    Ingredients


    For your mac 'n' cheese


    1 tsp olive oil, also more to your dish


    1 medium onion, sliced (1 cup)


    3/4 cup (160 g) Vegan White Cheddar Cashew cheese or Other sharp cultured cashew cheese (see accompanying recipe)


    4 cups unsweetened almond milk (may substitute the following Non-dairy milk)


    4 ounces Daiya Cheddar Cheese


    4 ounces Daiya Mozzarella Cheese


    6 tbsp Earth Stability butter replacement


    3 tablespoons Go Veggie Parmesan cheese


    2 tablespoons supplements (see headnote)


    2 tablespoons roasted garlic (or omit and put in a Little More Garlic powder ; visit notice)


    2 tbsp Better Than Bouillon vegetable base (optional)


    1 1/2 teaspoons onion powder


    1 1/2 tsp roasted mustard


    1/2 teaspoon sweet paprika


    1/8 tsp ground cayenne pepper


    1/2 teaspoon granulated garlic powder


    1/4 tsp freshly ground black pepper


    4 cups (1 3 ounces) dried Wholewheat penne


    For your topping


    1 1/2 tablespoons Earth Harmony butter substitute


    1 1/2 cups panko bread crumbs


    2 tablespoons sliced fresh basil


    1 tbsp Go Veggie Parmesan cheese (optional)


    Steps


    For the mac 'n' cheese: Preheat oven to 400 degrees. Take an 8-inch-square baking dish (or its own quantity equivalent in human ramekins) in the hand.


    Heat the oil in a skillet over medium-low heat. STi R From the onion and cook for approximately five minutes till tender and translucent, then remove from the heating system.


    Mix 1/4 cup of the Vegan White Cheddar Cashew Cheese, the almond-milk, Daiya Cheddar Cheese, Daiya Mozzarella Cheese, butter substitute, Go Veggie Parmesan cheese, nutritional vanilla, roasted garlic, vegetable broth base, if utilizing, onion powder, powdered walnut, sweet paprika, pepper, garlic powder and black pepper in a blender; drizzle to produce a smooth sauce.


    Make use of just a little oil to grease the dish. Insert the Dried and onion penne to the dish, then pour in a lot of the sauce and then stir to feature. Cover with aluminum foil; bake for 20 minutes, then remove from oven and then stir fry. Leading with the remaining sauce. Re-cover and then come back to the oven bake for a quarter hour.


    Look at the pasta for doneness; stir fry and then come back to oven Again until done to a taste, as needed. The sauce will thicken as it cools.


    As the mac 'n' cheese is at the oven, make the crumb Topping: Melt the butter replacement in a small skillet over moderate heat. Stir in the bread crumbs and toast until lightly browned, stirring frequently.


    Quickly throw Inside the basil and then Go Veggie Parmesan, if Applying, then eliminate the heat.


    Top the mac 'n' cheese together with the toasted bread crumbs Before serving.


    NOTE: To roast garlic, then cut off simply a few of their very best From 1 head of garlic the cloves are marginally exposed. Drizzle with somewhat olive oil and wrap in aluminum foil. Roast in a 375-degree oven for 45 minutes to 1 hour or till softened. Unwrap and trendy till it could be dealt with, then squeeze the roasted sweeteners.


    Diet | Per serving: 470 calories, 11 g protein, 54 G carbohydrates, 24 grams fat, 9 g saturated fat, 0 g cholesterol, 470 mg sodium, 6 g dietary fiber, 2 grams sugar


    --


    Vegan Chili Mac


    14 portions (makes 14 cups).)


    Công thức, ngay cả tại Mít xốt Mac 'n' Cheese Smack vào ngày 20-16 tại Baltimore, trên một loại sốt phô mai siêu gooey phục vụ như khoai tây chiên và mì ống và phô mai. Nó được kết hợp với sữa chua, giúp lan truyền nước sốt cho một chút mềm dẻo.


    Sữa dừa giàu chất béo là lý do tại sao nó béo hơn một chút so với sữa dừa, vì vậy loại sữa này thích hợp hơn. https://enetget.com/BlenderAdvisors


    Men ăn kiêng được sử dụng để tăng hương vị và tăng cường dinh dưỡng trong các món ăn chay và thuần chay. Nó có vị hơi cheesy và có thể được tìm thấy tại Whole Foods Markets.


    MAKE AHEAD: Hạt điều thô Phải được ngâm trong 8 giờ hoặc luộc trong khoảng 10 phút.


    Chuyển thể từ công thức của cư dân Quận Erin Longbottom.


    Thành phần


    1/2 chén hạt điều thô


    1 chén nước nóng.


    1 chén sữa dừa lowfat ấm (xem chú thích)


    1/3 chén tinh bột sắn


    1/3 chén men dinh dưỡng (xem chú thích)


    1/4 chén nước cốt chanh tươi


    1 muỗng canh keo miso trắng hoặc nâu


    2 muỗng cà phê maple syrup


    1 muỗng cà phê bột hành tây


    1 muỗng cà phê bột tỏi


    1 muỗng cà phê muối kosher, hoặc nhiều hơn theo yêu cầu


    1/4 thìa cà phê bột nghệ


    1kg mì ống khô, vừa chín hoặc hâm nóng (8 chén)


    3 ly ớt ấm, được hâm nóng


    bước


    Làm mềm hạt điều bằng cách đeo mặt nạ vào một cái bát và sau đó ngâm chúng trong 2 giờ (ở nhiệt độ phòng) hoặc đơn giản bằng cách ăn chúng trong một nồi nước sôi đến 10 phút. Ráo nước.


    Chuyển hạt điều vào một máy xay sinh tố cùng với vòi nước ấm ấm, sữa hạnh nhân nóng, tinh bột sắn, các yếu tố dinh dưỡng, nước chanh, miso, xi-rô maple, bột tỏi và hành tây, các muỗng cà phê muối kosher alongwith tỏi. Puree trong vài phút trên vận tốc hàng đầu, cho đến khi sạch.


    Đổ hỗn hợp hỗn hợp vào chảo vừa; Chuẩn bị Trên lửa vừa phải, khuấy liên tục, trong 5 đến 10 phút cho đến khi nó trở thành nước sốt. Hãy cẩn thận: Nước sốt đi từ triệu hồi vào sữa gooey của bạn khá nhanh chóng, vì vậy loại bỏ từ nhiệt ngay lập tức.


    Kết hợp nước sốt với mì ống nóng cho đến khi được phủ đều, sau đó trộn vào ớt cho đến khi hòa tan tốt. Kiểu và bao gồm Muối theo yêu cầu.
    Geändert von Jarden Black (20.05.2018 um 15:32 Uhr)

  2. #2
    Mitglied Avatar von AnimeGirl
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    Was willst du auch mit einem über 6 Jahre alten Thread?
    Der ist längst nicht mehr aktuell und darum weg.

  3. #3
    Administrator und mehr Avatar von scribble
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    Hallo Jarden Black,

    zunächst mal willkommen im Comicforum Wie Du bemerkt hast, sind in den Threads im Off-Topic-Archiv keine neuen Beiträge möglich. Der Off-Topic-Bereich ist, wie der Name schon sagt, nicht der Hauptfokus des Comicforums. Deshalb können sehr alte Threads von dort in das Off-Topic-Archiv verschoben werden.

    Der Thread, den Du angesprochen hast, ist über sechs Jahre alt. Ich sehe ehrlich gesagt nicht, was in dem Thema nach so langer Zeit noch diskutiert werden sollte. Deshalb sehe ich keinen Grund, das Thema aus dem Archiv zurückzuschieben. Wenn Du eine Frage zu Jot's damaligem Comic hast, kannst Du ihm eine PN schreiben.

    Bis dann,

    scribble
    If you have enough book space, I don't want to talk to you - Terry Pratchett

    Populistische Vereinfachungen und autokratische Durchgriffsideologien verheißen, den Zumutungen der modernen Welt schadlos entkommen zu können.
    Deswegen machen sie den sachlichen Diskurs ebenso verächtlich wie die methodische Wahrheitssuche und die Begründungsbedürftigkeit von Geltungsansprüchen.

    - Peter Strohschneider, Präsident der Deutschen Forschungsgemeinschaft


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