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In which I eat horse food when I could be eating ice cream - Tactical Ninja

May. 17th, 2012

09:46 am - In which I eat horse food when I could be eating ice cream

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Remember a few weeks ago I got my brother to spit in a test tube? Well, apparently the Ys in my ancestry came from R1b1b2a1a2d*. Which is a fancy way of saying Common-As-Muck European. This lot has the dubious honour of being the likely source of lactose tolerance in those with European ancestry, and seem to mostly hail from the Spain/France/Italy part of Europe. I haven't had a chance to research this stuff thoroughly yet and probably shouldn't go down that rabbit hole right now, eh? I've found people who are researching it more deeply and will contact them tonight. Meanwhile, I will run with the knowledge that my brother is 0.1% less neanderthal than me.


Not really, but it's I am enjoying the challenge of trying to make food that tastes nice without using any of the things that are excluded in this detox thing. My usual acid test for food is "Would it kill Happy or tieke?" If it is safe for both of them to eat then I reckon I've done pretty well. However, this detox diet is even more restrictive. It excludes sugar, wheat products, dairy, meat, eggs, alcohol, and anything with caffeine. Which leaves, essentially, a vegan diet sans wheat.

Last night's challenge: nessaneko's stuffed cannelloni, as described on Monday. Here's my pile of ingredients, which wouldn't kill anybody if I replaced the pine nuts with pumpkin/sunflower seeds, right?



This was the first time I've bought tofu and I've gotta say, if this was your main protein staple it'd get expensive pretty fast. Also, the range of choice at Chaffer's New World isn't exactly broad. That was the only firm stuff under $5 a packet. Also, I had to go to Commonsense Organics for nutritional yeast. O.o

Right then, red sauce in the making: tomatoes, onion, garlic, oregano, salt, pepper. I got this going first because I figured using raw ingredients it'd take a while.



Then there was the filling part, which involved wilted spinach, onions, more garlic, more herbs:



While those were cooking I whizzed up the tofu with the pine nuts (I added some sunflower seeds and almonds because pine nuts are MEGA EXPENSIVE), some yeast, salt and pepper, then mixed the two together:



Ta da! Stuffing! nessaneko suggested making white sauce but since flour is out and the oat flour has different properties, I made a crumble-type topping with it and some Olivani and yeast. But the fun bit was putting the stuffing> gloop into the tubes. I'd never bought cannelloni before and had no idea what it looked like. Now I think you could stuff it with just about anything.



Anyway, a layer of red sauce, the stuffed cannellonis on top of that, then the last lumpy bits of the red sauce, then the crumble, then in the oven for 45 minutes, and Hello, Vegan Dinner!

Which tasted pretty good IMO. There were some flavours there which would take a bit of getting used to. I'm not convinced oat flour is a good replacement for wheat flour - oats seem sweeter and that's a bit weird. I'm at a bit of a loss for a good replacement there. Maybe rice flour? Cornflour? Millet?

If I were to do this again I'd experiment with the stuffing - maybe add some mushrooms and sundried tomatoes for a bit more savouriness - and perhaps try potatoes as a topping. Also, I'm pretty sure pasta has wheat in it, eh? Damn.

Oh yeah, and we topped it off with pears and various berries whizzed up in the whizzer. So we got to feel utterly virtuous while stuffing our faces with sweet stuff. <3 whizzer.


Tonight I have the challenge of concocting something out of leftover stuff in the fridge, which consists of last night's dinner and Tuesday's (which was rice and vegie stir fry). I'm tempted to just chuck the whole lot in a pan and stir it around with some fresh vegies to see what happens. Vegan Glop! It's what everyone has on Thursdays, right?

Meanwhile, the Youth of Today is off up north for a week this afternoon. Apparently his father has a job in forestry on the Coromandel and his one remaining grandparent is over from Australia for a visit, so he's being flown up. This may be the last chance he gets to see Paddy (who was my one ally in the whole mess that was my marriage and is one awesome lady), and he hasn't seen his other family for nearly 18 months, so I'm ok with him missing school for it. I just hope it doesn't end up being a disappointment for him. He's being very mature about the whole thing, but .. I'm his Mum and I feel for how these things have affected him in the past.

The sucky part of being a Mum is not being able to protect your kid from life, eh? I just hope the work we've done these last few years has made him better able to cope. *crosses everything*

Comments:

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From:polychrome_baby
Date:May 16th, 2012 10:01 pm (UTC)
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As I understand it, there are a few unfortunate treenut/legume allergy sufferers who also are cross allergic to seeds like sesame and sunflower. Pretty much sucks.

I'm thankful as hell that Jill's allergy is only to treenuts. It's true that her primaries are within the cashew family (cashews and pistachios, dammit, my two favorite nuts), but she does cross over into one other family so far (English walnut), and the allergists are worried about her crossing into others so would like to keep her out of nuts all together.


In other news, that looks yummy. What did you use for wheat free cannelloni?
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From:tatjna
Date:May 16th, 2012 10:06 pm (UTC)
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As far as I know, the rule of thumb for Happy is "If it has 'nut' in its name anywhere, unless it's nutmeg, you shouldn't feed it to him."

Also, I didn't use wheat-free cannelloni, because I didn't think about that till after. Oops. But I'm told you can use Chinese pancake wraps, which implies you could make tortilla-like things with wheat-free ingredients and they'd work too.
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From:tatjna
Date:May 16th, 2012 10:07 pm (UTC)
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Right then, tonight's Leftover Vegan Glop just became Leftover Mushroom Vegan Glop.
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From:rivet
Date:May 16th, 2012 10:13 pm (UTC)
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There's a whole world of delicious (and cheap) non-wheat grains to explore. For instance, I've enjoyed quinoa, millet, barley, all of which can be cooked in the rice cooker (or a pot) just like rice.

If everyone likes porridge, delicious porridge variants are one of my favorite slow cooker meals in the winter. I especially like combinations like brown rice and steel-cut oats with various dried fruits and nuts thrown in. Put it on at night, wake up to hot delicious breakfast for all! Now that I'm eating much higher protein, I tend to stir some honey and cottage cheese in my bowl (like you'd do yogurt and muesli)--surprisingly creamy and delicious!
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From:tatjna
Date:May 16th, 2012 10:18 pm (UTC)

Re: some favourite quinoa recipes

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*nom*

Also, the YoT is taking a dim view of all this weirdness. This morning I got up and he'd snuck out and cooked himself some lamb chops in the middle of the night. ;-)
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From:pombagira
Date:May 16th, 2012 11:47 pm (UTC)

Re: some favourite quinoa recipes

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*sniggers*.. thats awsome!!
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From:t_c_da
Date:May 17th, 2012 12:57 am (UTC)
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At least he knows how to cook himself some tucker when the proffered fodder isn't up to snuff...
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From:tatjna
Date:May 17th, 2012 01:54 am (UTC)
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Survival skills, he has them!
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From:tatjna
Date:May 16th, 2012 10:16 pm (UTC)
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I am not a fan of porridge but wonder if something similar could be done with millet.

You probably know, actually - I'm trying to find something that's got similar properties to couscous, kind of savoury rather than sweet and able to maintiain its structural integrity somewhat when you cook it in liquid. Any of the ones you like have those properties?
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From:clashfan
Date:May 17th, 2012 03:05 am (UTC)
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If gluten is the issue (as opposed to just wheat), barley and quinoa both contain gluten.

You could try rice flour, with some xantham gum to stiffen it back up. Dunno if you can find soy flour there, but it might also be worth a try.

That's if gluten is the issue to hand. If not, barley and quinoa are better than the above.
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From:tatjna
Date:May 17th, 2012 03:08 am (UTC)
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Gluten isn't an issue in our household generally, and I'll ask Joel tonight about what the deal is with wheat for this detox. However I've got interested in wheat alternatives now so I'll probably experiment with some of the suggestions here anyway. ;-)
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From:anna_en_route
Date:May 17th, 2012 03:23 am (UTC)
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Do you have any sources on quinoa containing gluten? I thought it was a completely different grain.
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From:clashfan
Date:May 17th, 2012 03:28 am (UTC)
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Dammit, I hate it when I spout wrong things on the internet.

Yes, you are right. I was confusing it with couscous, which is completely wrong and inexcusable. I always eff that up, for some reason.

Quinoa is gluten free and dang tasty.
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From:anna_en_route
Date:May 17th, 2012 04:57 am (UTC)
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That's ok, I tend to make pretty much the same mistake (along with referring to semolina as salmonella...)
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From:rivet
Date:May 17th, 2012 01:19 pm (UTC)
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bulghar wheat fits that description, but is... wheat. Next jump from there is probably barley--chewy, nutty, umami if you cook it in broth.
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From:bekitty
Date:May 16th, 2012 11:13 pm (UTC)
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I've heard that buckwheat's quite good. I've also had good results with rice, tapioca and potato flours. And of course, cornflour is good, though it's best used as a thickener.
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From:vernacularity
Date:May 17th, 2012 12:17 am (UTC)
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is it the gluten or "wheat in general" ? you can get gluten free pasta, i have a box of lasagna sheets. also as noted, buckwheat is good, makes nice pancakes anyway. maybe a bit more gluggy.
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From:tatjna
Date:May 17th, 2012 12:20 am (UTC)
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I don't actually know, Dr Wheel just said 'no wheat products' so I'm assuming wheat in general.

Oats contain gluten as well, apparently, so if it's that then I'm DOIN IT RONG.

But it is encouraging me to experiment with various other grains..
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From:dragonvyxn
Date:May 17th, 2012 01:30 am (UTC)
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if you blend rice/millet/amaranth that should work for a flour that makes relatively ok stuff. kamut is far enough away from wheat that i was able to have it on my cleanse, but it's wheat-like in properties. sometimes spelt can sub in, but it's fairly close to wheat...
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From:anna_en_route
Date:May 17th, 2012 02:32 am (UTC)
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The cannelloni look awesome=)

P.s. you may not be able to protect the YoT but from everything you've written, you're giving him a hell of a place of strength to work from (even if he does need to make midnight lambchops *g*)
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From:clashfan
Date:May 17th, 2012 03:31 am (UTC)
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'Midnight Lambchops' is my new favourite should-be-a-band-name. Thanks!
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From:anna_en_route
Date:May 17th, 2012 04:55 am (UTC)
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Makes me think of a goth/emo version of that bleating puppet...
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From:plantgirl
Date:May 18th, 2012 05:51 pm (UTC)
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I was thinking the exact same thing as I read it, then I saw your comment!
:)
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