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Tamarind is what they use in South Indian curries where North India would use lemon juice. That's pretty much all I know, but I've succesfully used several jars of tamarind following that
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Jul 6, 2019 22:34
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Tamarind is used in all sorts of stuff. One easy way to use up a lot is to make a chutney, like this or this. Tamarind is also a key ingredient in sambhar. As for Thai food, though, I always make my own Thai curries. Usually I use the recipes from Bhumichitr's Thai Vegetarian Cooking, but there are also good recipes in McDermott's Real Vegetarian Thai. If for whatever reason you want to buy pastes, I have heard that most (or all) of Thai Kitchen pastes are vegan.
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Jul 7, 2019 02:00
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A lot of Malaysian food uses tamarind, but I have only ever seen it in seafood dishes. Made a stirfry tonight  Veges are diced onion, carrot and wombok with seitan, flavoured with black bean, garlic, rice wine and finished with sesame oil. Quick and tasty, love me some black beans.
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Jul 7, 2019 10:39
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Thanks for the tips, y'all. I've been making dino.'s daal for years as a regular part of my rotation, but for whatever reason (laziness) I've never tried to make my own chutneys or sambhar. Time to get on that. I'll have to look into putting together my own Thai curry pastes as well — those two books look rad for digging into Thai cooking but they'll have to wait, as I spent all my extra money on an Instant Pot and a carbon steel wok. 
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Jul 7, 2019 14:53
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Spicy Braised Tofu recipe is here https://www.maangchi.com/recipe/dubu-jorim After checking the Korean thread apparently the author makes generally pretty bad food, but this one was simple and tasty. I made the smaller blocks because my large frying pan is not flat and cooking large items in it is a bad idea.
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Jul 12, 2019 10:46
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I made this cauliflower curry yesterday and it was wonderful. I used fresh parsley instead of coriander because that's what I had, and it was still very flavoursome. It's good as a side or just to have on its own.
froglet fucked around with this message at 05:08 on Jul 14, 2019 |
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Jul 14, 2019 04:33
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While we're recommending recipes, this potato and bell pepper curry is something I hadn't eaten before I moved to India, and it's good stuff.
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Jul 14, 2019 05:49
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i have started making a very simple five minute sandwich as of late which is: shiitake and grape heirlooms cooked in a bit of coconut oil, spring mix, artichokes and a bit of hummus on bread. takes no time at all and it tastes so loving good, so, so loving good. mushrooms need to be free imo though
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Jul 18, 2019 21:06
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I find my local Asian market has insanely cheap mushrooms. Deffo gonna try that sammich this weekend.
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Jul 18, 2019 21:28
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Made a nice little mango Thai curry last night.
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Jul 19, 2019 21:03
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Cooked with some chickpea tempeh because it was going suuuuper cheap. Would not recommend,heavy flour consistency even after frying.
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Jul 20, 2019 08:31
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Just wanted to say that using dollops of hummus on homemade pizza is almost indistinguishable from goat cheese and made my life whole again. I've never liked the super processed fake cheeses but an uncreamy pizza just feels . . . off to me so this is life-changing. Combined with olives, capers, sundried tomatoes, roasted peppers and finished with fresh cilantro and chili oil it's beautiful.
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Aug 7, 2019 00:49
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Segue posted:Just wanted to say that using dollops of hummus on homemade pizza is almost indistinguishable from goat cheese and made my life whole again. Ever thought to make your own fermented cheese? It’s really easy.
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Aug 7, 2019 01:45
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coolanimedad posted:Ever thought to make your own fermented cheese? It’s really easy. I'd like to know more!
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Aug 7, 2019 02:41
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Harry Potter on Ice posted:I'd like to know more! 2 cups cashews 2 teaspoons salt 2 tablespoons vegan yogurt or some other fermented fluid Soak the cashews, either roasted or raw (I prefer roasted) minimum of 6 hours. Drain. Purée with the salt. After forming a paste, add the yogurt. Be sure not to blend it too much to avoid killing the culture. Transfer to sterile container. Age at least a day, much better two, even 3 if it’s cool. I add MSG and rock salt after it cultures. It stays good forever pretty much in the fridge. I use it every day. No need for all the gross fake cheese goop. Miyoko Schinner has a book, Artisan Vegan Cheese, if you want to branch out more. She has meltable ones (lots of oil in them basically) - i never cook with mine, I just top things I’ve made with it. You can use other nuts, mix and match, etc, to your hearts content. Blanched almonds can be a kind of ricotta or even brined as feta. Sunflower seeds are good. Cashew is the gold standard though. I make it in huge amounts and it never lasts long.
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Aug 7, 2019 03:43
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Awesome post, thank you. My local groceries only carry the vegan shreds that don't melt and taste chalky, so making my own cheese looks to be a good option. Now I just need to find a source of semi-cheap cashews.
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Aug 7, 2019 13:33
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coolanimedad posted:2 cups cashews drat this sounds good, thank you!
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Aug 7, 2019 14:31
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COOL CORN posted:Awesome post, thank you. My local groceries only carry the vegan shreds that don't melt and taste chalky, so making my own cheese looks to be a good option. Amazon has a huge planters tub of 3 lb for like 16$
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Aug 7, 2019 15:21
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coolanimedad posted:Amazon has a huge planters tub of 3 lb for like 16$ They sure do, thanks for the heads up!
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Aug 7, 2019 15:59
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 My first time cooking from the Veganomicon. Made the Greek tofu Benedict and it's DELICIOUS.
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Aug 8, 2019 00:53
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Dino insists that tofu is good so it must be true but I’m so reluctant to risk the $ on a press
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Aug 8, 2019 03:38
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coolanimedad posted:Dino insists that tofu is good so it must be true but I’m so reluctant to risk the $ on a press Do it. You'll use it forever and it's so much easier than stacking books or plates in the sink. Vegonomicon was my first vegan cookbook. Pretty much everything in there is great, though they can be a bit overly fiddly sometimes.
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Aug 8, 2019 14:40
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coolanimedad posted:Dino insists that tofu is good so it must be true but I’m so reluctant to risk the $ on a press Honestly, I’ve been leaning more towards the Chinese and Korean tofu recipes. None of them want you to press the stuff, because firm tofu is already pressed. The contrast between the inside and crispy outside is quite delightful.
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Aug 8, 2019 16:20
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Adding to the list of recipes Dubu Jorim is a pretty good (and easy to make) Korean tofu dish. It's basically just pan fried tofu seasoned with spicy sauce. https://www.maangchi.com/recipe/dubu-jorim
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Aug 9, 2019 15:56
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Guys/gals, I'm sitting on a proverbial mountain of huge zucchinis and summer squashes that have been gifted to me by well-meaning neighbors. What should I do with all of these gourds? I'll probably make some vegan zucch bread to tackle the zucchs, but I'm at a stand still with the squash. Also, dino. (and others), I've ended up with a bag of Urad Dal that I thought had been called for in one of your book's recipes but actually wasn't.  Can I use it like any other dal, or do you have suggestions for using it?
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Aug 9, 2019 20:08
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Keret posted:Also, dino. (and others), I've ended up with a bag of Urad Dal that I thought had been called for in one of your book's recipes but actually wasn't. Yes! You can use it make a basic tadka dal. Growing up I mostly had Urad in the form of Dal Makhani, you can substitute the butter with something a little more vegan. I'm very lazy and like to my dals in the slow cooker. http://www.eatingwell.com/recipe/255181/slow-cooker-dal-makhani/
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Aug 9, 2019 20:23
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Keret posted:Guys/gals, I'm sitting on a proverbial mountain of huge zucchinis and summer squashes that have been gifted to me by well-meaning neighbors. What should I do with all of these gourds? I'll probably make some vegan zucch bread to tackle the zucchs, but I'm at a stand still with the squash. Keret posted:Also, dino. (and others), I've ended up with a bag of Urad Dal that I thought had been called for in one of your book's recipes but actually wasn't.
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Aug 10, 2019 04:43
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Keret posted:Guys/gals, I'm sitting on a proverbial mountain of huge zucchinis and summer squashes that have been gifted to me by well-meaning neighbors. What should I do with all of these gourds? I'll probably make some vegan zucch bread to tackle the zucchs, but I'm at a stand still with the squash. Boiled urad daal is slimy and I hate it. That said, if you have a butt ton of urad daal, make you some medu vada. It’s so crispy and tasty.
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Aug 10, 2019 14:03
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Keret posted:Guys/gals, I'm sitting on a proverbial mountain of huge zucchinis and summer squashes that have been gifted to me by well-meaning neighbors. What should I do with all of these gourds? I'll probably make some vegan zucch bread to tackle the zucchs, but I'm at a stand still with the squash. Massive amounts of ratatouille? If you use more squash and less aubergine you don't have to use insane amounts of olive oil either
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Aug 10, 2019 14:36
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I really like squash in a Thai red curry.
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Aug 10, 2019 20:25
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 Veganism - flower power. In fact this is not even all of them as I had many more in my giant Joyce Chen wok as the photo was taken. Master level difficulty recipe As many blossoms as you can fit in the wok 1 tablespoon olive oil Lots of garlic Salt/pepper Heat oil, throw in garlic, throw in blossoms til they wilt, season to taste I got maybe 60-70 flowers for 5$ coolanimedad fucked around with this message at 04:27 on Aug 11, 2019 |
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Aug 11, 2019 02:47
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I recently bought on a whim a bag of TVP because why not I guess. After making it up it smelt a bit funny and didn't really have a strong flavour, but this stuff is actually good, but I imagine is almost entirely dependent on other flavours to make it OK. Anyway, I made black bean and TVP tacos with pico de gallo and chipotle sauce: 
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Aug 11, 2019 09:30
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Yeah TVP can be fried up and flavored however to give a nice crispy crunchy texture to tacos or chili or whatever. It rules
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Aug 11, 2019 18:33
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My Indian grocer has soya wadi but I am always so skeptical of fake meat stuff and adai is so perfect... I’ll have to try sometime.
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Aug 12, 2019 01:27
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I mean, it's just shredded and dehydrated soybeans.
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Aug 12, 2019 01:55
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Indians don’t tend to use it as a meat substitute, because vegetarian Indians are raised to think meat is gross. Instead, it’s its own thing. You cook it hella low and slow. First step is to rehydrate in boiling water. The. Drain off the water and squeeze out the liquid. I like the Trinidadian version. They start with a really fair amount of oil, and fry off some curry powder. Then you add onions and garlic, and cook those down until soft. Then tomatoes, garam masala, and soy sauce. Cook that whole thing down. Then add the rehydrated wadi to it, and cook over low heat for a couple of hours, stirring every fifteen minutes or so. Add ground red chilies to taste, and adjust salt as necessary. If is was a fake meat thing, nobody in my family would go near it, but because it was just a thing with a cook texture and lots of flavour, we all love the stuff.
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Aug 12, 2019 15:01
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I’ll pick some up. I’ve seen some Trinidadian recipes but I never went tried any because of the word “curry powder”. Worth exploring? Have you guys ever read A House for Mister Biswas? Totally amazing book. It’s a comedy Bildungsroman by the immortal V.S. Naipaul about an Indian growing up in Trinidad.
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Aug 12, 2019 15:29
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One of the few things that surprised me when I moved to India was how popular soya is. I don't think I've ever seen it in America outside of weird vegan restaurants and even that it's pretty uncommon. Meanwhile in India, street food vendors are selling it in Delhi. It's a lot like tofu I guess. In America nobody knows wtf to do with it except try to badly imitate meat, and elsewhere in the world they treat it like an actual food and it's great.
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Aug 13, 2019 01:45
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So is it just used interchangeably with other legumes or do they different things with it?
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Aug 13, 2019 09:51
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