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#Post#: 255--------------------------------------------------
VEGANS
By: gillumhouse Date: September 10, 2023, 6:12 pm
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I wish I could post a surcharge for special diets.
Other than moving my work station away from the usual area where
the flour is located, GF is no problem, I just use Bob's Red
Mill All-Purpose and I am good to go. Eggs, meat, fruit, juice
no sweat. Good to go.
Vegetarians - just no meat and they are good to go.
But VEGAN! To make a decent breakfast is expensive - all that
"plant-based" crap is expensive. I probably made it harder than
it needed to be, but they were here 2-nights and the second
breakfast had normal diet. I am going to have to start
practicing making pancakes (my worst breakfast do not laugh). I
think it is in the frying of them - get the pan too hot or what,
I do not know nut I AM going to start making pancakes for me
until I get better at it. I could have made pancakes doe one
breakfast IF I had been better at them. I made a ratatouille for
Saturday and vegan baked oatmeal with soy yogurt for them and
regular Greek yogurt for the other couple. Thank goodness I do
not get many of them which is probably why I stressed on it - I
usually just go with the flow, one breakfast would have been a
snap, it was 2 that got me.
The Thanksgiving Package 2 years ago was a heavy hit except I
charged enough to cover that one - she was dairy-free requiring
plant based butter & cheeses and a special milk (think pumpkin
pie & the works with 3 breakfasts.).
#Post#: 256--------------------------------------------------
Re: VEGANS
By: Tom Date: September 10, 2023, 7:28 pm
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Same experience. Most needs can be met by subtracting the meat,
the dairy, the gluten, but vegan basically subtracts almost
everything. I decided that vegan guests aren't here for the
food; I can make a simple, tasty breakfast, but nothing special,
especially if I'm cooking for a bunch of other people.
Related: One of the early lessons a newbie innkeeper learns is
NO Complementary stay for -- bloggers, travel writers, so-called
innkeepers -- nobody. When I opened in 2009, the local tourism
agency sent me requests to host a variety of travel writer types
coming through our somewhat out-of-the-way neck of the woods.
These folks got to stay free, but hardly ever engaged us or our
guests, we were mainly a crash pad for them. But, starting out,
you are hopeful that this builds trade. The last for me was a
young woman travel writer from New Zealand, touring the Pacific
Northwest for some, according to my tourist agency, legitimate
travel site. Free room, showed up late to check in, no mention
the night before, shows up late to the breakfast I had laid out
for 8 others and -- she's vegan. I fix something nice, and she's
gone on the rest of her expenses paid vacation. Me: what was
that all for?
#Post#: 257--------------------------------------------------
Re: VEGANS
By: gillumhouse Date: September 10, 2023, 8:06 pm
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Yes. a lesson learned early. Burned a couple times, then only
took those vetted by WV Tourism - meaning TOURISM requested the
room, not the "vacationer". Did it bring guests, I honestly
could never tell - much like ads, who remembers where they saw
it.... BUT one that the Tourism Division sent was writing a
book: The Trails of the Virginias - she mentioned us on her book
tour radio interviews (I even heard one of them) and we were
part of her book. Another was updating the 3rd Edition of Off
The Beaten Path - West Virginia and we were in that. THEN when
the 4th Edition was updated, it was updated by the trail book
lady who not only mentioned my B & B as a lodging along the
trail, but included a vignette of our very first phone
conversation: She asked, "I will on the trail by myself, will it
be safe?" I replied that if she net anyone on the trail they
would just ask her if she needed anything. She was in West
Virginia. Quoting her question to me and my reply, she wrote
that she had been on the trail about an hour and coming toward
he was a man with long hair wearing a sleeveless t-shirt. She
nervously put her hand around her can of mace in her pocket. As
he came up to her he asked how long she had been on the trail
and she said about an hour. He then told her that his house was
next to the trail around the curve. "No one is home right now,
but the door is open and there is waster in the refrigerator so
go in and help yourself to some water." And then he continued up
the trail. She ended it with "Yep, you are in West Virginia!"
Some DO pan out, but most do not. Same goes for the freebie
donations to "causes". The people buy them for peanuts and feel
entitled to BE entitled because they "donated" to a "good
cause". And YOU get nothing, not even a tip.
#Post#: 258--------------------------------------------------
Re: VEGANS
By: JimBoone Date: September 11, 2023, 2:57 am
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We are bed only, no breakfast, so I don't face your problems
with cooking, but IF I cooked, I would probably operate on the
same theory as the rest of my operation.
My theory is "run things the way I like them" and cultivate
guests of a similar mind. Now I don't mean at all that I don't
try to please my guests, but I can't be all things to all
guests. A large part of our folk return often and tell friends.
If I cooked the meal would be plain and simple like the rest of
our operation.
I've only visited one B & B and there was a wonderful variety of
food, but no one asked if I wanted/needed something special.
#Post#: 259--------------------------------------------------
Re: VEGANS
By: Thebeachhouse Date: September 11, 2023, 7:19 am
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Gotta agree. We do buffet, so we always have fruit and,
depending on the day, either potatoes or oatmeal. But that’s
it. If they stay longer than one night, I will make vegan
oatmeal cookies. Longer? I will sautéed some mushrooms or
toast a vegan waffle. I honestly don’t know how to do much
more.
Just had a personal guest (family, not paying) for over a month.
She had cabbage salad for breakfast most days.
🤷‍♀️.
#Post#: 260--------------------------------------------------
Re: VEGANS
By: gillumhouse Date: September 11, 2023, 9:14 am
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We always took his royal highness' breakfasts with when ewe
traveled. Oatmeal with broccoli (sometimes cauliflower) and
cinnamon - this was his no salt, no sugar, no fat regimen. Shove
it in a nuker to warm up & he was good to go. (I wanted FOOD!)
#Post#: 261--------------------------------------------------
Re: VEGANS
By: Generic Date: September 11, 2023, 9:18 am
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If your supermarket has it, get SOFT Tofu. Instead of eggs, use
that, with some added corn starch and mix in the stuff for a
vegan frittata. Potatoes at the bottom, some of the tofu and
bake for about 30 minutes. If you want a yellow colour, add in
some tumeric. A little onion and garlic powder helps. (If you
can't get the soft tofu, use the harder stuff, but add a little
fake milk or water to the mix). Cut it to needed sizes and
FREEZE what you don't need.... or mix it in to other dishes to
add protein to them. The soft stuff turns almost to liquid, so
it hides.
If you want to make it a little "cheesy" than get some
nutritional yeast. And if you want to make it eggy, get some
Black Salt (Kala Namak). You can use the Black salt on the rest
of your egg dishes instead of regular salt anyway, it has a
little sulphur smell, which is how it reminds people of eggs. So
basically it makes dishes smell a bit more of eggs.
If you want to bother and you have a good Asian supermarket, get
a 1KG bag of white Miso. It will look like this
HTML https://ultrafoods.ca/product/miso-paste-white/
or
HTML https://goodrebelvegan.com/products/hanamaruki-whitemiso
which
will add a little umami to dishes. I take out about a 1/2
teaspoon or so. In fact, you can add this to many things to give
it umami (tastiness) including spaghetti sauce, frittata,
omelets, even when making a pot roast. It's high in natural MSG,
which makes food "tasty".
I absolutely DO NOT buy the fake meat stuff, it's too expensive.
The soft tofu runs about $2 a packet around here. The Black Salt
is found at Indian stores. The Miso at Japanese/Asian stores.
The nutritional yeast is at bulk or organic aisle of regular
supermarkets.
You can also take some salsa with cumin, put it in a small
skillet with some water and poach a 1/4" piece of tofu on top,
add a little salt and some pepper and serve as vegan shakshuka.
See
HTML https://jessicainthekitchen.com/vegan-shakshuka/
The salsa
is easier than bothering to do the whole tomato dish, the cumin
is key. Add the tofu to heat on top and take in some of the
flavour and if you have it, parsley flakes.
Stop spending money on the "vegan" fake food. They will gladly
eat anything you make that is veggie without egg or milk. Heck,
make potato pancakes with potatoes, onions and flour, fried. If
you have the tofu, add it in. Fry in oil, drain and serve. Keep
extras frozen after frying them and you can warm them in an air
fryer for 6 minutes on 400.
#Post#: 262--------------------------------------------------
Re: VEGANS
By: gillumhouse Date: September 11, 2023, 10:07 am
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THANK YOU!! SHOULD HAVE ASKED you FIRST!!. I did not buy fake
meat - no way.
What I did buy was eggplant, zucchini fake butter, almond milk,
cans if diced tomatoes, a pepper, and found a can of coconut
milk I did not use to keep on the shelf in case of a "surprise"
vegan rez (a call from the road variety) - basically the
ingredients for the ratatouille. I still had black beans from
Himself and remembered making black bean burgers for him - that
is what they got instead of the pork sausage.
I do not usually zing into stress - I guess I am run down as
have had a lot more guests than usual considering I am not
really doing any marketing any more other than postings on
Instagram & FB. The slowing down plan does not seem to be
working between local obligations (a sucker for volunteering),
the City, and guests. Bands start rehearsals soon for December
concerts and I will be ordering the supplies for the Woman's
Club Ham & Bean dinner fundraiser soon. I need to block out
those days -before, day of, day after to recoup - so no guests
pop up. Getting too old to do that dinner!
I copied your replay, printed & saved for future reference - not
chancing another forum meltdown!
#Post#: 263--------------------------------------------------
Re: VEGANS
By: Generic Date: September 11, 2023, 12:01 pm
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I can't afford to feed Vegans that way. Everything needs to be
used. I don't buy vegan spread... I give them jam. They sell the
fake milk at the dollar store for $2. We stock a box, it's shelf
stable. I don't bother with the fake eggs, etc. Just the soft
tofu or if I need to, the hard stuff.
Oh and make your life easier... get one of these... Hamilton
Beach Chopper (3 cups). They sell them on AZ for $20. It is
fantastic! Just remember to not "run" it, but instead pulse it
and it will chop everything for you. You can put the hard tofu
in chunks into it and it will make it a thicker paste. Add the
corn starch, the liquid and turmeric and voila, a thick liquid
to bake.
I use it for everything. You left me a single piece of frittata.
bingo, it's not chopped and into my next frittata. Need to chop
and onion, chop it for me. And I gave up on grating cheese. I
cube it and put it in here and cheese chopped up instead of
grated. Best $20 you will spend and not regret. And you can wash
it by hand, turn it over and let it dry on the counter. The only
accessory that I suggest is a mini silicone spatula spoon
HTML https://i.pinimg.com/736x/41/eb/5c/41eb5c097158623c65f223e13a817622--kitchen-appliances-katie-omalley.jpg<br
/>so you can scrape inside.
I sometimes use it just to scramble the eggs before I cook them.
It's easy to use and easy to clean. And chops things into
unrecognizable bits :)
#Post#: 264--------------------------------------------------
Re: VEGANS
By: gillumhouse Date: September 11, 2023, 2:11 pm
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I actually have 3 processor/choppers. A small Black & Decker
(rummage sale for $1), a larger Black & Decker, and the
processor attachment for my Oster (not the blender attachment).
I use the Oster when pureeing pumpkin, not worth hauling it out
for onions & celery. I might go ahead & get this one anyway.
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