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Hey everyone, I’m #newhere. I’m interested in #books, #cooking, #fermentingfoods, #food, #go, #movies, #nordic-walking, #tempeh, #vegan-food, and #wfpb. Thanks for the invite, @Welcome Diasporg!
I have no idea where this will take me, but I like the disorientation that comes with a new venture. Today I roasted a few purple potatoes in my compact convection oven (aka "air fryer"). I roast them whole, just rubbing a little olive oil on the skin. What's available here are Stokes Purple® potatoes, though there are several varieties. The Stokes potatoes tend to be long and skinny, so once they're done (25 min at 350ºF), I refrigerate them to make the starch resistant, and then eat them cold from the fridge, where they occupy the same sort of food niche as, say, a chilled banana: sweet, no seeds or bones, and filling. Also very healthful: https://youtu.be/FzZ3DaqpYCw
I just made a new batch of tempeh, this time using Du Puy lentils and Kamut® khorasan wheat, a 50-50 mix (1.5 cups of each, measured before cooking and cooked separately). I like to a do a mix of an intact whole grain and beans/lentils. This batch is described here: https://leisureguy.wordpress.com/2022/11/24/lentils-kamut/YouTube: The Healthiest Type of Potato (NutritionFacts.org)
