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Posted On: June 8th 2025, 05:10 pm
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Sunday morning breakfast and vinyl
Jacket potato with vegan butter, cashew sour cream (recipe below), Field Roast sausage, scrambled Just Egg, Violife cheddar and feta, guacamole, tomato, green onion, serrano pepper, homemade coconut bacon, Little Bird habanero sauce
Bad Skin - Bad Skin (2025) @badskinband
Thanks to @punk_roquette for recommending this awesome record
Audio-Technicia LP120XUSB turntable
Morel Högtalare speakers
#vegan #veganfood #breakfast #jacketpotato #bakedpotato #veganbreakfast #vegano #vinyl #badskin
Cashew sour cream recipe:
Quinoa rejuvelac
1/2 cup quinoa
soak in water overnight. the next day, drain and discard the soaking water. rinse the quinoa in the strainer. leave the strainer over a bowl and cover. let sit overnight. the next day the quinoa should have sprouted tiny tails. the tails don't have to get very long. put the sprouted quinoa in about 3 cups of water and once again soak overnight. the next day strain the quinoa again only this time save the liquid and discard the quinoa. this liquid is rejevelac and is full of probotic bacteria that aid fermentation.
Cashew sour cream
2 cups raw cashews
~1.5 cups rejuvelac
-soak the cashews in water for at least 6 hours or overnight. strain the soaked cashews and rinse well. in a high powered blender, combine the cashews and just enough rejuvelac to get the blades to spin freely. the less you use, the thicker the final product. blend until the cashews are completely smooth.
-transfer the cashew paste to a bowl and cover. allow to sit at room temperature to ferment. you can leave it overnight up to 3 days for a more sour flavor
2.5 Tbsp lemon juice
2.5 Tbsp olive oil
.5 Tbsp salt
.25 tsp pepper
-add to cashew paste and mix well with a whisk. transfer to a contain with a lid and refrigerate. the sour cream will keep in the fridge for about two weeks before it starts to get effervescent (this is bad). you can freeze it but it tends to break and become looser once thawed.
Jacket potato with vegan butter, cashew sour cream (recipe below), Field Roast sausage, scrambled Just Egg, Violife cheddar and feta, guacamole, tomato, green onion, serrano pepper, homemade coconut bacon, Little Bird habanero sauce
Bad Skin - Bad Skin (2025) @badskinband
Thanks to @punk_roquette for recommending this awesome record
Audio-Technicia LP120XUSB turntable
Morel Högtalare speakers
#vegan #veganfood #breakfast #jacketpotato #bakedpotato #veganbreakfast #vegano #vinyl #badskin
Cashew sour cream recipe:
Quinoa rejuvelac
1/2 cup quinoa
soak in water overnight. the next day, drain and discard the soaking water. rinse the quinoa in the strainer. leave the strainer over a bowl and cover. let sit overnight. the next day the quinoa should have sprouted tiny tails. the tails don't have to get very long. put the sprouted quinoa in about 3 cups of water and once again soak overnight. the next day strain the quinoa again only this time save the liquid and discard the quinoa. this liquid is rejevelac and is full of probotic bacteria that aid fermentation.
Cashew sour cream
2 cups raw cashews
~1.5 cups rejuvelac
-soak the cashews in water for at least 6 hours or overnight. strain the soaked cashews and rinse well. in a high powered blender, combine the cashews and just enough rejuvelac to get the blades to spin freely. the less you use, the thicker the final product. blend until the cashews are completely smooth.
-transfer the cashew paste to a bowl and cover. allow to sit at room temperature to ferment. you can leave it overnight up to 3 days for a more sour flavor
2.5 Tbsp lemon juice
2.5 Tbsp olive oil
.5 Tbsp salt
.25 tsp pepper
-add to cashew paste and mix well with a whisk. transfer to a contain with a lid and refrigerate. the sour cream will keep in the fridge for about two weeks before it starts to get effervescent (this is bad). you can freeze it but it tends to break and become looser once thawed.
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