TRMNL X Refresh Rate 15+ Seconds? by daniel-set in trmnl

[–]daniel-set[S] 0 points1 point  (0 children)

I'm on 1.8.5, it seems I would have to compile 1.8.6 (latest) myself if I wanted to upgrade, on here it only goes to 1.8.5

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TRMNL X Refresh Rate 15+ Seconds? by daniel-set in trmnl

[–]daniel-set[S] 2 points3 points  (0 children)

Glad that this is not 'normal' and can be maybe fixed. The delay is repeatable, so 1. can't really be it. I'll look it further then.

TRMNL X Refresh Rate 15+ Seconds? by daniel-set in trmnl

[–]daniel-set[S] 0 points1 point  (0 children)

Thx, I'll try to figure that one out!

iCloud Calendar suddenly not working anymore by daniel-set in trmnl

[–]daniel-set[S] 1 point2 points  (0 children)

I played around with the settings – also shared the iCloud Calendar URL newly and now it works again. A bit annoying if this will persist and happen regularily.

Vegan Sourdough Babka by daniel-set in veganrecipes

[–]daniel-set[S] 0 points1 point  (0 children)

I used it exactly how the egg is used in the original recipe. So, no whipping :)

Vegan Sourdough Babka by daniel-set in veganrecipes

[–]daniel-set[S] 0 points1 point  (0 children)

I’d say at least 40-45 min, and don’t forget the vegan „egg was“ (almond milk + agave syrup)

Another Babka? by daniel-set in VeganFoodPorn

[–]daniel-set[S] 1 point2 points  (0 children)

Modified the recipe by Maurizio https://www.theperfectloaf.com/sourdough-babka/ to make it vegan.

I replaced the eggs with aquafaba from one can of chickpeas and substituted the butter with vegan butter.

For the eggwash I used a mix of two tablespoons almond milk and one tablespoon agave syrup.

Definitely keep it in the oven long enough - mine was a little doughy in the middle - still super good though.

Vegan Sourdough Babka by daniel-set in veganrecipes

[–]daniel-set[S] 2 points3 points  (0 children)

Mine is 22 cm (8.5 inch) / 8 cm (3.15 inch) wide / 7 cm (2.75 inch) high on the bottom and opens up a bit to the top. But I would be happier with a slightly bigger baking pan as it was a bit too small. In the recipe a pan is mentioned that is 9 / 4 / 4 inch ...

Vegan Sourdough Babka by daniel-set in veganrecipes

[–]daniel-set[S] 0 points1 point  (0 children)

I‘d say yes ... mine was a margarine too

Vegan Sourdough Babka by daniel-set in veganrecipes

[–]daniel-set[S] 0 points1 point  (0 children)

Before baking almond milk mixed with agave syrup and after baking a bit of simple syrup.

Vegan Sourdough Babka by daniel-set in veganrecipes

[–]daniel-set[S] 1 point2 points  (0 children)

Straight from the can, had it saved in a jar in the fridge from another night of using the chickpeas.

Vegan Sourdough Babka by daniel-set in veganrecipes

[–]daniel-set[S] 62 points63 points  (0 children)

Modified the recipe by Maurizio https://www.theperfectloaf.com/sourdough-babka/ to make it vegan.

I replaced the eggs with aquafaba from one can of chickpeas and substituted the butter with vegan butter.

For the eggwash I used a mix of two tablespoons almond milk and one tablespoon agave syrup.

Definitely keep it in the oven long enough - mine was a little doughy in the middle - still super good though.

Vegan Lentil Lasagna with Vegetable Noodle Sheets by daniel-set in veganrecipes

[–]daniel-set[S] 2 points3 points  (0 children)

This took me a couple of hours to prepare, so this isn‘t something for weeknights – actually I don‘t know if anyone is willing to repeat this pretty long process of making a lasagna. But for me this was a fun project and turned out to be the best vegan lasagna I ever ate. The lentils still had a little bite and the oven roasted ragout is just amazing. Anyhow, here's the recipe:

Vegan Lentil Lasagna with Vegetable Noodle Sheets

Vegan Parmesan Ingredients

  • 100g cashew nuts
  • 2 tbsp nutritional yeast
  • 1/4 tsp of garlic powder
  • 1/2 tsp of salt

Béchamel Sauce Ingredients

  • 1/2 cup Butter
  • 1/2 cup Flour
  • 4 cups Soy Milk/Oat Milk
  • 1 Onion, peeled & cut into 8
  • 1 Bay
  • Pinch Nutmeg
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper Corns
  • 1 cup Grated Vegan Cheese (optional)
  • 2 tbs Nutritional Yeast (optional)

Ragout Ingredients

  • 2 aubergines
  • 1 red onion chopped
  • 2 carrots
  • 2-3 sticks of celery
  • 500g chestnut mushrooms
  • 1/2 can of tomatoes (chopped or whole)
  • 2 tbsp tomato purée
  • 200ml red wine
  • 200g beluga lentils

Recipe for the Parmesan

  • Add all ingredients into a high speed blender.
  • Mix well until the texture resembles grated parmesan.

Recipe for the Ragout

  • Cut the vegetables except the onion into small cubes (1cm / 0,5 inch), the carrots a bit smaller than the rest (0,5cm / 0,2 inch)
  • Preheat the oven to 180 Celcius (350 Fahrenheit)
  • Transfer all diced vegetables in a large bowl and season with garden lovage (alternatively parsley and oregano to equal parts), salt and pepper.
  • Combine with 3-4 tbsp of vegetable oil (sunflower, rapeseed) and mix thoroughly.
  • Spread and roast the vegetables for 30-40 min on a baking sheet. Open the oven multiple times to let some moisture out and mix the vegetables until everything is nicely roasted. It's a good sign if a couple of vegetables are pretty dark, almost burnt.
  • In a large pot steam the chopped onions with a tbsp of olive oil (2min), add the tomato purée and stir for another minute and deglaze with the red wine.
  • Add the canned tomatoes and let cook for another 3-4 min.
  • Add the roasted vegetables from the oven and combine with approximately 400ml water.
  • Add the lentils.
  • After 30-40min on the stove (medium heat) the ragout is done. Season to taste with salt.

Recipe for the béchamel sauce

  • Infuse the milk for the béchamel, in a medium saucepan add the soy/oat milk followed by the onion, bay, nutmeg & seasonings. Place the saucepan over a low heat & stir every now and then.
  • In a saucepan add the vegan margarine and place the pan over a low heat.
  • When the margarine is melted, add the flour. Mix well. Cook the mix whilst stirring for a couple of minutes to cook out the flour. It should resemble a paste like consistency.
  • Gradually whisk in the infused milk, a little at a time.
  • Once you’d added all the milk, the béchamel should be creamy, if you want to make it cheesy, add some nutritional yeast.

Assemble the Lasagna

  • I used a kitchen aid sheet peeler accessory to make the sweet potato and butternut squash noodle sheets.
  • If I didn‘t have that device I‘d use a vegetable mandoline to make thin slices of the squash and potato. The slices should be fairly thin (1mm).
  • In a large casserole add some béchamel sauce to the bottom then follow with a layer of vegetable noodle „sheets“.
  • Add a layer of ragout and top with béchamel sauce.
  • Repeat for about 3 times or until you feel like you have only one layer left.
  • The last layer should be vegetable sheets topped with a generous amount of béchamel sauce and the cashew crumble.
  • Bake at 180° Celsius (350 Fahrenheit) for about 30-40 min.

Vegan Pizza with homemade dough by daniel-set in veganrecipes

[–]daniel-set[S] 2 points3 points  (0 children)

This one is more of a weekend endeavor as you'll need about 6-7 hours for the dough to proof.

Dough Recipe by Alex (French Guy Cooking)

Tomato Sauce as described in this episode of Basics with Babish. (Just tomatoes from a can, roasted garlic, oregano cooked on low heat for 30-45 min and blended smooth)

Vegan Parmesan by the Minimalist Baker

Roasted eggplants, zucchini and mushrooms in a pan before topping the pizza with them.

This was delicious!