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I was in the Hong Kong airport for 8 hours so I looked around for a place to eat. Almost everywhere was a ton of meat but one of the nice restaurants had a menu with a nice little vegan section which was cool. Anyways here's some more food. They're all basically quick/comfort meals cuz I'm trying to clear out my pantry: Koshari  Malaysian Fried Noodles  Fried Rice with whatever vegetables I was trying to finish off  Potentially the laziest possible meal: hummus noodles, which is just noodles + hummus + some of the pasta water + some red pepper flakes
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May 26, 2018 20:55
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TychoCelchuuu posted:
God Bless This Goon.
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May 27, 2018 06:52
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I made Ful Medames for the first time using this recipe. https://www.sbs.com.au/food/recipes/ful-medames-slow-cooked-fava-beans-lentils It wasn't great, but I've heard good things about this dish so if anyone has a favourite recipe they'd like to share I'm keen to try it again. e. also this dish is easily the most disgusting looking meal I've ever made.
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May 28, 2018 10:36
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Fava beans is an acquired taste, I think. Also, there's different kinds of fava beans and their taste is pretty different. The big white ones have a really mild taste, and work better for Italian/Maghrebi soup or puree type recipes. What I use is the small brown ones (because they grow in Finland) which have a really strong taste. I donj't use lentils, but I guess they can't hurt. The spices I use vary, but cumin is essential. I also add tahini, and what with the olive oil too, it gets reallly filling. Don't skimp on the lemon juice either. And I usually serve it with tomatoes, parsley and green onions. And/or with roasted veggies
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May 28, 2018 10:51
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Zenithe posted:I made Ful Medames for the first time using this recipe. I absolutely love ful. Try the Serious Eats version. Loads of lemon juice and tahini are the key.
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May 28, 2018 12:58
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Lots of people like it with garlic (fried up in some olive oil first). You also have to figure out how much olive oil, lemon juice, and salt you want on it, since everyone's got different preferences. Common toppings include sliced tomatoes and diced onions, which might make you enjoy it more.
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May 28, 2018 15:18
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Over memorial day weekend we made this turtle cake, it was amazing. https://www.unconventionalbaker.com/recipes/raw-caramel-pecan-cheesecake/   Also some kickass kale salad that we make every so often and a (sorry thread) non-vegan risotto mostly to appease my wife's picky sister. http://ohsheglows.com/2013/11/25/the-best-shredded-kale-salad/ . The risotto is mostly a holiday thing for family crap (ignore) but we make this kale salad constantly because it's delicious. 
notwithoutmyanus fucked around with this message at 10:55 on May 29, 2018 |
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May 29, 2018 10:43
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Zenithe posted:I made Ful Medames for the first time using this recipe. Think of it as a real simple recipe with basic flavours, like the bean version of the pasta dish aglio e olio. It can be good but there's nowhere to hide if quality of ingredients aren't top notch. Has to be freshly roasted and ground cumin, has to be a good lemon, has to be not too stale beans. Personally I skip simpler recipes like that and the only bean recipes I cook are either mire poix, sofrito, trinity or curry based - so recipes from Europe, America, Mexico, Caribbean and Indian. (exception of chickpea based ones, ie I don't have the same restrictions on them and they work well in simpler dishes) I start with either a pantry worth of curry spices for Indian, or I only use recepies based on needs celery, onion, garlic, carrot or capsicum (mire poix, sofrito, trinity based ones). All my bean recipes are ones that need herbs (parsley, basil, thyme, rosemary or coriander), needs pepper or chilli, needs spice like cumin, coriander, allspice, paprika or tumeric. Needs umami either from tomato paste, soy or something (taste it and if it's not there add it with those is my method), and pro move is if you separately caramelize the onions first and then remove ( to add back later after sauteing the rest of the veg and spices) there will be sweetness you can balance with lemon juice, lime, apple cider/red wine/balsamic vinegar (or cheat and add brown sugar) E: of course lemon can work with a recipe that just has some rich fruity evoo drizzled on top and parsley as well, no need for sugar or caramelizing onions really - I'm just a big fan of sofritto/mirepoix or trinity based recipes that have some depth and sweetness. Fo3 fucked around with this message at 12:35 on Jun 3, 2018 |
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Jun 3, 2018 12:16
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As a snack I've been oven roasting chickpeas and adding a spice mix. Seriously, if you have some berbere, cook the chickpeas, bake them until crispy and then load it with spice. It's really tasty and really easy. Ras El Hanout and Cajun spices were good too, but berbere was the clear winner.
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Jun 10, 2018 04:49
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Curry powder is also awesome on roasted chickpeas.
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Jun 11, 2018 18:13
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The Midniter posted:Curry powder is also awesome on roasted chickpeas. I reckon either sumac or garam masala would be great too. I usually just use fresh ground cumin though. I made my own berbere spice mix about a year ago and I must of added too much of something, or used something stale because while it smelled great when fried something in it was overbearing in my bean stews. E; My berbere was: Makes about 4T, most recipes only need 2T 2T sweet paprika – (maybe add ¼ tsp smoked paprika too.) 2 tsp chilli powder or flakes (I used my own grown chillies that were really hot so I cut back here, 1-2 T is the norm) 1 tsp cumin seeds or powdered cumin 1/2 tsp coriander seed (or powder) 1/2 tsp cardamom seeds 1/2 tsp turmeric 1/2 tsp salt 1/2 tsp fenugreek seed (or powder) 1/4 tsp black peppercorns 1/4 tsp ground cloves 1/4 tsp allspice 1/4 tsp ground ginger 1/4 tsp cinnamon 1/4 tsp nutmeg It could have old ground cloves or fenugreek that put me off it Fo3 fucked around with this message at 19:00 on Jun 11, 2018 |
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Jun 11, 2018 18:48
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Curried Scalloped Potatoes with Coconut Milk from Afro Vegan I've never tried Jamaican curry before, it seems closest to the mild japanese style of curry. This is my new comfort food, really good.
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Jun 14, 2018 05:24
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I literally bought the ingredients for those a few days ago because I'm trying to use up a bunch of cans of coconut milk! When I make them I cut the potatoes a little thinner and I put much more bread crumb topping on.
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Jun 14, 2018 15:22
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I didn't use any bread crumbs, because I forgot to buy them. I'm sure that would make it tastier though.
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Jun 14, 2018 20:29
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TychoCelchuuu posted:I was in the Hong Kong airport for 8 hours so I looked around for a place to eat. Almost everywhere was a ton of meat but one of the nice restaurants had a menu with a nice little vegan section which was cool. Anyways here's some more food. They're all basically quick/comfort meals cuz I'm trying to clear out my pantry: You got a working recipe for that? Because that looks extremely delicious. Also, i wouldn't ever have thought to put hummus on noodles. I eat a bunch of it daily (mostly mixed with some cheap avocado as sandwich spread), and I'm also putting it on warm veggies and quesadillas a lot. But noodles? Gotta check that out.
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Jun 14, 2018 23:05
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Lord Stimperor posted:Also, i wouldn't ever have thought to put hummus on noodles. Best easiest lazy dish. I'll second that you should do this. Even better is if you have some fresh herbs handy to rip up and throw on top.
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Jun 15, 2018 00:30
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Lord Stimperor posted:You got a working recipe for that? Because that looks extremely delicious.
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Jun 15, 2018 14:41
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TychoCelchuuu posted:I realized I called this koshari, which is a mistake - it's mujadra. (Those are two Middle Eastern comfort foods that I always run together in my mind.) I don't use a recipe really, but here's what I do: cook brown lentils until they're soft enough to fully soften when you cook them with the rice. In a large pot, saute some diced onions in olive oil until brown (takes a while). Add rice, stir a bit to toast, and then add enough water to cook the rice, plus the lentils. Add salt and pepper, cover, and cook until the rice and lentils are done. All the while, carmelize some thinly sliced onions and put them on top at the end. You can also add some or all of the following spices: cinnamon, allspice, coriander, cumin, turmeric. Oooh I will have to show this to my girlfriend. That spice palette is basically what she lives for. I'm deffo gonna put this on our meal schedule. Thanks, and I'll report back!
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Jun 17, 2018 19:17
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Has anyone cooked with Nopales? Saw some at the store and was curious about the flavor.
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Jun 18, 2018 18:51
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They taste like, uh... I Googled it and one person said "like green beans but more acidic" which I guess is more or less right. They're pretty great, if you ask me, although you do want to be careful handling them in case a spike didn't get removed. Something like this soup is a nice easy place to start. They're good for making tacos.
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Jun 18, 2018 22:28
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Can I have a suggestion for a really cheap / easy recipe I can cook for someone? I'm not vegan, but I'd like to cook a meal for someone who is vegan. Problem is, not having cooked a lot of food that would be vegan, I don't really know what would be a good and simple-ish dish. I've got about whatever cooking implement I'd need probably (food processor, cast iron, pressure cooker, etc). I have dino's book, but I'm willing to try whatever. I was thinking this might be good from the OP, but I was wondering if anyone had a comfort food or something they were particularly fond of. http://www.baketard.com/blog/2015/5/12/chef-chen-dailus-spicy-sesame-noodles-chen-shifu-hong-you-su.html
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Jun 18, 2018 23:36
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What are you into? Just to narrow things down. Those noodles are a solid choice, I add some extra stir fried veges to fill it out a bit though.
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Jun 19, 2018 05:15
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I'm definitely comfortable with potatoes, peppers, onions, garlic, ginger, etc. I just basically wanna cook something this person will like and have it be something easy to not gently caress up
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Jun 19, 2018 06:29
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This is my current go to, usually in a wrap or tacos. I imagine it's pretty hard to mess up, just make sure the beans are thoroughly cooked before you mash them. e. Or just use canned ones, but they aren't as good imo. Zenithe posted:Made some refried beans with a recipe that worked (I tried a very vanilla pinto bean recipe before and was very meh) Heat the oil, add the cumin seeds till they sizzle for a bit, add the paprika and chilli, then the garlic and onion. Add the mashed beans and cook until it's the consistency you want.
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Jun 19, 2018 09:18
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I'm traveling from South Carolina to Tennessee to visit my granny. I've been cooking for her whenever I visit. My meal plan is for this trip: ·pan-fried jackfruit BBQ with a mustard sauce, coleslaw with a white bean aioli ·Tomato sandwiches with pesto ·(still thinking what else I can do) They're not fancy, but it's what I can pack and make quickly. And not likely to trigger the hyper sensitive kitchen smoke detector.
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Jun 19, 2018 18:12
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My "simple vegan meal" is: Start cooking some brown rice or quinoa however you like it (I like to use veggie broth, maybe add some finely minced jalapeno). Set oven to preheat to 400. Chop up a sweet potato (about 3/4" cubes), toss it in olive oil, salt, pepper, thyme, rosemary. Move to a baking sheet, and roast for 40 min, turning halfway through. Chop up half an onion, about a cup of brussel sprouts, a head of broccoli, a tomato, a cup of mushrooms, maybe a bell peppe, some asparagus, a chopped summer squash. Toss in olive oil and add some salt free seasoning. Spread on a second baking sheet and add to oven when you turn the sweet potatoes. Whip together some miso, olive oil, soy sauce, nutritional yeast. Have a beer while you wait for the veggies to finish roasting. Put rice in the bottom of a bowl, top with roasted veggies, top with sauce. Top with any nuts you might have on hand, or some diced avocado. Makes enough for about four servings. You can always add some beans for extra protein, or wilt some greens to add some more micronutrients. Adding some thin sliced purple cabbage is also nice. Like, it's not that fancy, but it's filling, healthy, full of veggies, and comes together in about 50 minutes, 30 minutes of active time.
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Jun 19, 2018 21:03
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Thank you all. 
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Jun 19, 2018 23:12
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Malaysia's best breakfast: Roti Canai with Curry Dahl Supposed to be chana, but I bought way to many red lentils.
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Jun 20, 2018 09:16
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Another food dump. Still trying to use up some pantry items, so, not a ton of very fancy stuff. I'm moving to India soon so I'm trying to get through things like the 13 cans of coconut milk that I have in my cupboard. I buy them every time they're on sale and never really realized how many I had stockpiled... Using up some tofu sticks (which unfurl when you soak them) to make... I dunno, it's sort of like clay pot chicken (Chinese dish) but with tofu sticks.  A Sri Lankan red lentil dal (with coconut milk). I've posted this in this thread before except that time I made it with moong dal. This is with masoor dal (red lentils).  Using up some pinto beans to make an unappealing looking dish (this is the morning afterwards, eating it for breakfast cold). Just onions, serrano pepper, garlic, spices, and beans (and oil and salt of course). Basically refried beans except I didn't mash and fry them.  Kala chana. Using up my kala chana. Maybe I shouldn't be cooking Indian food if I'm going to be living there and eating it all the time but whatever.  Sri Lankan spinach tomato curry (using up more coconut milk).  Carrot sweet potato soup (using up MORE coconut milk).  Cherry pie (using up two cans of tart cherries my grandma gave me and that I thought would taste not great, but everyone loved it and one person told me it was his favorite cherry pie he'd ever eaten).  Couscous sweet potato salad. Using up couscous I guess but mostly I made this because I had some tarragon and mint that was starting to wilt.  This is a treasured family recipe known as "cabbage stuff." It is cabbage and pasta. My family is of Eastern European origin.  Black bean potatoes. This is using up my douchi, which are fermented black beans used in Chinese cooking. Good stuff.
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Jun 20, 2018 18:21
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Always a great spread, Tycho. Congrats on your impending move to India!
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Jun 20, 2018 19:25
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That black bean potato dish looks great, would you mind sharing the recipe? Also good luck with the move.
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Jun 20, 2018 19:56
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Black bean potato recipe. I use more white pepper and five spice and I used green onions instead of leeks because I had no leeks.
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Jun 20, 2018 20:42
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Good job managing to eat so much coconut milk. After making a dish with it + leftovers the next day I get tired of it.
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Jun 20, 2018 21:52
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I just dump a can into any sort of creamy soup or curry I make, pretty much. Really awesome for potato/corn/Chile chowder too. Good for fake Mac n creamy noochy sauce stuff too.
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Jun 20, 2018 22:14
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Yeah it's a must have in the kitchen. But I need a short break after having eaten it too much.
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Jun 21, 2018 03:20
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If I forget to add something it's the coconut milk. That's why I either have none, or like 20 cans because of see above.
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Jun 21, 2018 03:46
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Every time it's on sale I buy a can or two but I immediately use them with some Thai curry paste for a curry because I love some thai curry. Most of the time I feel like a thai curry I don't have any coconut milk because I already used it and it's not on sale so I don't bother for a month or two  When that happens I do a veg stirfry with fried rice because you can throw anything in it, finish off with some rice wine vinegar, soy, sesame oil, lao gan ma chilli oil, green onions and sesame seeds and dinner is done. It's a nice change of pace from veg and beans and rice or beans and salad pita wraps etc so that's what I did tonight. Last week was all falafels and salad wraps, week before was black beans or kidney bean chili and rice. Fo3 fucked around with this message at 15:21 on Jun 21, 2018 |
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Jun 21, 2018 15:18
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TychoCelchuuu posted:Black bean potato recipe. I use more white pepper and five spice and I used green onions instead of leeks because I had no leeks. yeah...im making this tonight. ty.
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Jun 21, 2018 15:35
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My local grocer had chestnuts for real cheap so I bought them. I'll probably roast them, but does anyone have any good recipes that use them?
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Jun 22, 2018 00:55
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I’ve been buying those cartons of coconut cream, using a little now, and ice cube tray freezing the rest. Once it’s set rock hard, I transfer to a zip lock bag. It lets me use less at a time, and not lose pantry space on tins of coconut milk.
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Jun 22, 2018 12:06
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