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1

I really like Joe's answer. My preferred method for long term storage of any kind of pepper is to freeze it. But, in every case I can think of (that's a lot), the peppers benefit from being roasted and peeled before freezing. Thick walled peppers do well roasting in the oven or charred on the gas stove; then steaming loose the skins by putting the whole, ...


0

I grew a lot of scotch bonnet pepoers and my neighbor suggested freezing them whole. When I am ready to use then in a sause, beans, rice etc., I take out what I need, put them in a plastic bag take a hammer and hammer them until they are crushed. Then you can shake the amount you want into the food you are preparing. I made spaghetti sause the other day ...


0

Vegan for 8 years here, vegetarian before this. The big craving pot holes are FAT, SALT, PROTEIN and MILK. Everything else is pretty much the same. You are going to want to stock up on sauces (veganaise, fancy BBQ sauces, stuff with flavor. Miso is good). Best vegan friendly fat is HEMP oil. soy/tofu grains for protein (buy some tvp). Almond milk is the best ...


1

I found I had most success doing like-for-like recipe swaps on my existing roster, one at a time. It's easy to keep up the habit of making these because they require little change to your current routine. For example, if you make chilli con carne, make bean chilli. If you like ham pizza, try mushroom. If you make stirfry with meat, swap in 1-2 additional ...


6

Further to my comment: If you think of all of your meat-centric meals to be something like 60% meat, 40% (vegetables, carb filler) then just adjust the proportions. If you have 300g steak and 200g vegetables on the side, then start by changing to a 200g steak and 300g vegetables, and keep adjusting as necessary. Pasta with meat and vegetables, just put a ...


1

I'm interpreting your question as "how do I make tasty low meat food" as asking how to eat less meat is simply answered - eat less meat in proportion to vegetables and grains. Have half the steak and more vegetable sides in a meal, job done. Substitute beans and pulses for meat protein. Many people feel that less meat means less flavor in your food, which ...


3

There's a book (and it seems website, too) called the 'Gradual Vegetarian' that's exactly what you're asking about. The website's recipes seem to be vegetarian, but the book has a lot of recipes where meat is present, but not the main ingredient. You could also try something like Mark Bittman's 'VB6' plan (and he has a book, but I haven't read that one) ...


4

BobMcgee's answer (the accepted one) is great (as far as it goes), as well as all of the comments. Absolutely salt the water, use stock or add flavorings if you like. You can blanch the beans way in advance of the meal, even the day before. Remove the beans from the ice water, shake to remove excess water, roll them in a paper towel and put them in your ...


0

Don't lose sight of fermentation as a preservation process. It is the method used to make Tabasco sauce, for example.


0

I think freezing is the option . I have tried it and it doesn't affect the texture and taste when added to food.


2

There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base. It's really about taste and the result you want. Making the stock without vegetables in it will give you a clear broth with a simple pork flavor and the vegetables will be distinct in it. If you add vegetables while cooking the stock and then puree ...


3

If you are going to cook a stock for 4 hours, the flavor of the vegetable will contribute to the overall flavor of the stock...but not be so great in vegetables themselves...and their texture will be very soft. I would strain and de-fat the stock... then use the stock you created to build your soup. Add vegetables at this point and cook just until the ...


5

Freezing You can freeze hot peppers. Scotch Bonnet and other thin-walled varieties freeze particularly well, although thick-walled ones can be frozen as well. I think the recommended storage time is 6 months, but I know I've had ones that were fine after a year or so. So long as you're going to be using them in slow cooked applications, you can just drop ...



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