Daily (ish) Journal 14 August 2020
Aug. 14th, 2020 08:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
morgynleriI made myself a vegetable sauce for putting on things to bake and tossing into rice or onto pasta, because it will be easier to get more vegetables into me if they're sauce instead of chunks. In part because sauce is effort all at once and can cover lots of meals, especially if I freeze it. :D
four carrots
half a tray of shitake mushrooms (fuck if I know how many that was)
a pint of garlic cloves
one medium-large sweet onion (it would have been two if I hadn't run out of ability to cope with cutting onion and room in the instant pot both)
probably a good half teaspoon of salt
three generous tablespoons of flax seed meal
3/4 cup of water
cut the carrots and onion and mushrooms into smallish bits in whatever manner works best
put everything in an instant pot
pressure cook, 35 minutes, low pressure
when you remember it is cooking, return with a blender and puree the fuck out of it all
pour into jars, leaving head room enough to freeze, loosely lid, and stuff in a freezer (not next to meat, but aside from that, freeze it fast, not cool to fridge temp and freeze)
I have two small jars in my fridge, and two used-to-be-commercial-sauce jars in my freezer. One small jar will be going downstairs to let my parents taste-test it too.
It smells fantastic, and I'm hoping it tastes as good as it smells.
You can probably use this same concept and adjust seasoning and vegetables that go in to your own tastes. I may well experiment more at some point, but at the moment, this at least means I have a way to get more vegetables that aren't JUST onions and garlic into my food. Without triggering texture issues, because vegetables in chunks have variable textures that most of them get lost when the vegetables are puree, and the working theory is it'll be easier to cope.
four carrots
half a tray of shitake mushrooms (fuck if I know how many that was)
a pint of garlic cloves
one medium-large sweet onion (it would have been two if I hadn't run out of ability to cope with cutting onion and room in the instant pot both)
probably a good half teaspoon of salt
three generous tablespoons of flax seed meal
3/4 cup of water
cut the carrots and onion and mushrooms into smallish bits in whatever manner works best
put everything in an instant pot
pressure cook, 35 minutes, low pressure
when you remember it is cooking, return with a blender and puree the fuck out of it all
pour into jars, leaving head room enough to freeze, loosely lid, and stuff in a freezer (not next to meat, but aside from that, freeze it fast, not cool to fridge temp and freeze)
I have two small jars in my fridge, and two used-to-be-commercial-sauce jars in my freezer. One small jar will be going downstairs to let my parents taste-test it too.
It smells fantastic, and I'm hoping it tastes as good as it smells.
You can probably use this same concept and adjust seasoning and vegetables that go in to your own tastes. I may well experiment more at some point, but at the moment, this at least means I have a way to get more vegetables that aren't JUST onions and garlic into my food. Without triggering texture issues, because vegetables in chunks have variable textures that most of them get lost when the vegetables are puree, and the working theory is it'll be easier to cope.