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Seitan is also easy to make from locally-sourced ingredients, you can make it directly from wheat flour if you are willing to put in the effort and can't find vital wheat gluten.
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Jan 14, 2021 01:20
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Thanks for the replies - interesting stuff. I am a huge tempeh fan but have never made it myself. Keen to try it though. You're right about fermenting at higher temperatures. I like to make a big batch of apple cider vinegar out of whatever crappy apples are left by about November time, but it ends up taking forever because, of course, it's cold in my house! It seems that the less fussy nature of tempeh making lends itself more to experimenting though so perhaps come the spring I'll give that a go with a few different types of bean. Seitan I also enjoy but have never made. I'm trying to sort out a few digestion issues so am going to be trying to cut down on wheat significantly to see if that helps. Also going back to eating more fermented foods (batch of kimchi made from cabbage and radish from the garden is ready). There's something about the crunchiness, saltiness and general kimchi-ness that makes me crave it. I know this isn't the fermented food thread, but would be cool to have a share of recipes that involve fermented food? This is on my current hit list thanks to this thread: https://chejorge.com/2020/11/17/kimchi-pancakes-kimchijeon/ I also highly recommend Kandor Satz' Wild Fermentation. Not a specifically vegan book but most things in there are, or could be made, vegan.
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Jan 14, 2021 09:43
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https://seonkyounglongest.com/vegan-kimchi/ Me and a friend get together a couple of times each year and make a huge batch of this vegan kimchi, it owns. We make it with half the chili flakes because the amount specified in the recipe is for seasoned chili eaters, which I'm not.
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Jan 14, 2021 10:35
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Admiral Goodenough posted:https://seonkyounglongest.com/vegan-kimchi/ Holy crap I need to make that. Just looking at the pictures is making me want to eat the screen. In the interest of providing content, gundruk is easy and tasty: http://www.weallnepali.com/recipe/special-items/gundruk-and-sinki It's literally just dried and fermented mustard greens. Seems you can do it with maybe the tough leaves from a cauliflower, for example. I have only tried it with some sort of kale (I think cavolo nero) and I enjoyed it.
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Jan 14, 2021 13:05
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Admiral Goodenough posted:https://seonkyounglongest.com/vegan-kimchi/ Have to say I'm a little put off this recipe by the fact it has "less stink smell"  . But the persimmon and dried mushrooms sound like a nice addition - we have a tonne of wild mushrooms we picked and dried this year. I usually substitute miso and dried seaweed for the shrimp paste most non-vegan kimchi recipes have, and it's always turned out well.
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Jan 15, 2021 00:38
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 I'm trying to cook more Western vegan dinners since I rely too much on dals and sambars and this black lentil slaw from Bon Appetit was pretty good! https://www.bonappetit.com/recipe/beluga-lentil-and-root-vegetable-slaw
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Jan 15, 2021 00:46
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I'm going to go ahead and try to make some tempeh. Any opinion on places to get the starter? 2 sources from the US I've been able to find so far are https://thetempehlab.com/the-tempeh-lab-summertown-tn/tempeh-lab-starters/ and https://shop.culturesforhealth.com/products/tempeh-starter I thought you used to be able to get tempeh starter from GEM cultures (another well-known source for this kind of thing) but apparently they've discontinued that product. I'll probably just culture it in my oven with the light on and door cracked. I tested the temperature out in there a while back and I think it was in the 90s, so maybe a slightly more open door and I can get a good temperature going.
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Jan 18, 2021 21:12
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crazyvanman posted:http://www.weallnepali.com/recipe/special-items/gundruk-and-sinki I tried making this with kale, thinking I could just air dry it in my apartment since it's dark and cold outside. The smell after taking it out of the fermentation jar and spreading it out on a baking sheet was too much, it spread through my apartment until everything smelled of sauerkraut and I had to throw it out. Looking forward to trying it again this summer, I want to test the cauliflower leaf theory. Segue posted:
This was really tasty!
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Jan 19, 2021 18:29
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I dived into Ethiopian cuisine recently with shiro wat, and I'm shocked at how easy it is to make. Mix up some chick pea flour and berbere spice, mix with water; fry up some onions/garlic/tomato and then dump in the liquid and cook for ten minutes. I don't have access to injera, but dipping sourdough into it was so delicious. I even made a vegan nitter kibeh by just infusing some olive oil with a bunch of spices and kosseret. Does anyone have any other suggestions for vegan Ethiopian food? I have all this berbere, kosseret, and black cardamom I ordered that I want to use in fun ways.
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Jan 19, 2021 19:02
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NUMBER 1 FULCI FAN posted:I dived into Ethiopian cuisine recently with shiro wat, and I'm shocked at how easy it is to make. http://www.lotusartichoke.com/ethiopia-cookbook/
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Jan 20, 2021 01:51
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You're the best, Tycho
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Jan 20, 2021 02:55
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TychoCelchuuu posted:https://www.amazon.com/Teff-Love-Adventures-Ethiopian-Cooking/dp/157067311X Seconding Teff Love. It's a great Ethiopian cookbook.
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Jan 22, 2021 15:28
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Was at the supermarket and saw tinned banana blossom as some kind of vegan thing. Has anyone tried it, and is it any good?
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Jan 26, 2021 03:43
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It’s a topping in one of my favorite Vietnamese salads, just slice like you would a cabbage, they can be eaten raw
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Jan 26, 2021 05:35
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I wanted to bake and mail some chocolate chip cookies to a friend who’s vegan. I just picked up some plant based butter (I had no idea this wasn’t just margarine), chocolate chips without milkfat, and Bob’s egg replacer. I didn’t really think about it before buying this stuff but can I just substitute this stuff in place of butter and eggs in a regular recipe? Or am I in for a bad time? E: I should say I bake this (non vegan) recipe a lot, like every other week, so I know what textures it should look like. Boris Galerkin fucked around with this message at 17:04 on Jan 26, 2021 |
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Jan 26, 2021 17:01
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Boris Galerkin posted:I wanted to bake and mail some chocolate chip cookies to a friend who’s vegan. I just picked up some plant based butter (I had no idea this wasn’t just margarine), chocolate chips without milkfat, and Bob’s egg replacer. I didn’t really think about it before buying this stuff but can I just substitute this stuff in place of butter and eggs in a regular recipe? Or am I in for a bad time? Yeah the butter can be 1 for 1 with any similar type of fat. Not sure what the egg replacer actually is, but I imagine some kind of directions on the bag you can follow. You should end up with something equivalent to the nonvegan variant. One of the nice things is depending on what you use as your replacers, you can add a bit of extra flavor i.e. using a flax egg will give the final product a bit of nutty flavor. https://makeitdairyfree.com/15-vegan-egg-substitutes-for-baking/
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Jan 26, 2021 17:37
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AnimeIsTrash posted:Yeah the butter can be 1 for 1 with any similar type of fat. Not sure what the egg replacer actually is, but I imagine some kind of directions on the bag you can follow. You should end up with something equivalent to the nonvegan variant. One of the nice things is depending on what you use as your replacers, you can add a bit of extra flavor i.e. using a flax egg will give the final product a bit of nutty flavor. Thanks for the link. The egg replacer was this one and the butter I used was from Miyokos. Picked that one cause it was cultured which sounded more like butter to me. Recipe I followed was from Serious Eats. Used dark chocolate chips cause it was the only one without dairy in it. Anyway I made a half batch yesterday and just finished baking them up today and I gotta say, they came out pretty great.  It’s a tad bit grainy compared to the non-vegan version but I think that’s from not having enough liquid. The thing is an egg is about 50g of liquid and the egg replacer says to use 1 tablespoon of the mixture + 1 tablespoon of water to replace an egg, which I’m pretty sure isn’t 50g. I still have half a package of butter to play with today. E: I was kinda worried and was convinced the recipe was ruined the entire time I was beating the egg replacer with the sugar cause it looked nothing like it should. After adding the flour though I thought “oh this does look like cookie dough.”
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Jan 28, 2021 18:50
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Zenithe posted:Was at the supermarket and saw tinned banana blossom as some kind of vegan thing. Has anyone tried it, and is it any good? A stall at the local market does 'fish' style banana blossom, in the style of UK-style fish and chips. It was nice enough and I enjoyed it. How much of that was due to the deepfrying in batter vs. how much was the banana blossom, I do not know.
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Jan 29, 2021 16:01
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Everything's good deep fried! https://www.youtube.com/watch?v=a8F8Wg6Oc9g
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Jan 29, 2021 16:39
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I was going to ask what kind of pickled cabbage that is, but I saw that she has another vid explaining how to make them. https://www.youtube.com/watch?v=5oxCz8CAQ5M I really want to make this, but I don't have a pickling stone and I don't know what else to use. When I make kimchi, you let it sit in salt until the cabbage goes limp so I don't have to worry about it shrinking in the jar.
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Jan 29, 2021 17:38
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TychoCelchuuu posted:Everything's good deep fried! In my house we refer to this as the 'deep fried shoe' tendency, which is a reference to an episode of Gilmore Girls where some party-goers get a little trigger happy with the deep fat fryer. But it's a tendency I can get behind because you're right. I also had friends once who ran a vegan 'fish' and chips van. They also battered and fried anything they could think of and I don't think it ever didn't work.
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Jan 29, 2021 21:57
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My MiL just gave us an air fryer she never used and I've been tossing tofu in there non-stop as a quick lunch.
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Jan 30, 2021 16:01
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We now make as a semi-regular treat sandwiches with tofu, nutritional yeast, olive oil and salt. It's so much better than eating bits of dead pigs because it's thicker and tastier. Since we were recently discussing the possibility of making gundruk using discarded leaves ITT, I also wanted to bring up 'leafu', or leaf curd. It can really be made out of any non-toxic leaves and is incredibly high in protein and very easy (plus virtually free if using foraged leaves) to make. I know this is a thread for food so I won't go too much into the sustainibility side, but even if you wanted to grow crops specifically for making this stuff (not necessary unless you're making it on scale) check out this comparison of kg edible protein per ha within 6 months: Alfalfa made into curd: 1070 Soya: 660 Wheat: 475 Grain fed to pigs: 100 Pasture grazed by sheep: 85 Here's a simpe recipe: http://www.plantfoods.org/demos/leafu/index.html This guy makes envelopes and card out of the unused plant fibres: https://fergustheforager.co.uk/journal/plants-flora/making-cooking-and-storing-leaf-curd/ Here's a podcast all about it: https://www.eatweeds.co.uk/podcast6
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Jan 31, 2021 00:21
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Banana blossom update: Made this Indonesian banana flower curry and it was not great. I had tinned, not fresh, but the whole dish had a kind of bitter tinge to it, which some people may be into. I'm not giving up on it as a concept but not a great first impression.
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Jan 31, 2021 09:39
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The lemon soak procedure to remove bitterness may have been less effective or not at all effective with the canned blossoms. I have no experience with the ingredient so I don't really know, though. The recipe does say younger blossoms are less bitter so maybe the canned ones you got weren't very young. You might try the baking soda boil trick the recipe suggests, although again I dunno if that works once they're canned.
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Jan 31, 2021 09:57
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Y’all realise that banana blossoms are naturally bitter as gently caress af. That’s the whole thing. That poo poo is gross. Avoid it.
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Feb 2, 2021 00:42
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Vegan thread can't die! I've been cooking exclusively vegan for over a year now and with the pandemic lockdown that means I've been fully vegan since January after too many people shipped me milk chocolates at Christmas. I made Fuchsia Dunlop's Sichuan buckwheat noodles (literally black vinegar, garlic, chili oil, sugar) and added some broccoli. Hands down one of the easiest most delicious things I've made recently. Aglio et olio has nothing on this. Every Grain of Rice is a bible. 
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Feb 9, 2021 04:23
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Not to get political in the vegan thread, but here is a petition to stop the EU from adopting a ban on using "dairy related" descriptions or imagery when talking about a vegan food product. https://stopam171.com/ Copied from the petition: quote:Dairy terms are already protected by law. Amendment 171 would go further and censor all use of dairy-related language, packaging, or imagery for plant-based foods. e. Here's a simple recipe I tried a week ago that turned out really, really delicious (I used oat milk instead of almond) https://minimalistbaker.com/creamy-vegan-garlic-pasta-with-roasted-tomatoes/ MIDWIFE CRISIS fucked around with this message at 20:52 on Feb 10, 2021 |
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Feb 10, 2021 19:52
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A similar proposal from the meat industry to prevent meat-free food using terms like "sausage" or "burger" failed recently. The first part of this dairy campaign (that already passed) is why you get "oat drink" rather than oat milk in Europe. Because I know Tycho hates posts in this thread that are not about vegan food, here is the pickled cabbage I started yesterday following that Magic Ingredients YouTube. Two cabbages just about fit in a 2l jar once they'd wilted from salting.  It didn't create enough liquid on its own after 24h so I topped it up with 2% brine and some apple slices. I'm looking forward to making deep fried sour cabbage so much. Have to make some kimchi too with my remaining cabbage but it seems like there is a shortage of daikon radish in the Asian shops around here just now. big scary monsters fucked around with this message at 20:18 on Feb 10, 2021 |
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Feb 10, 2021 20:16
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big scary monsters posted:deep fried sour cabbage I have never heard of this before and now I really want it.
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Feb 10, 2021 20:36
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TheCog posted:I have never heard of this before and now I really want it. TychoCelchuuu posted:Everything's good deep fried!
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Feb 10, 2021 20:56
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What’s up vegan thread. Does anyone have a good vegan saag paneer recipe? I’ve been making kenji’s but I think it’s sort of bland. Content: I do like kenji’s chana masala recipe tho. Here is a double batch before cooking down and freezing individual meals. This weekend I will be making a 4x batch and freezing a months worth of lunches. 
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Feb 11, 2021 18:30
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I only ate tempeh in places I normally would have eaten tofu, but I've learned that it's an amazing ground meat substitute as well. I just made a great bolognese sauce with it and can't decide if I should use my other brick for manwich or taco filling.
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Feb 11, 2021 20:29
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kreeningsons posted:Content: I do like kenji’s chana masala recipe tho. Here is a double batch before cooking down and freezing individual meals. This weekend I will be making a 4x batch and freezing a months worth of lunches. Seconding this. It's much easier than it seems to make and it's really good and freezes well.
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Feb 11, 2021 20:32
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Update on my quest to make better-tasting beans...Allstone posted:For vegan baked beans I try to use a combination of oil, msg (or msg-providing components), and (liquid) smoke. If you have soy sauce or vegan fish sauce that might taste more rounded to you than powdered msg. You may also need to use more oil than you expect; I just used a neutral oil, but something that's solid at room temperature might be worth trying. AnimeIsTrash posted:Tamari and vegan worcestershire also work if you don't have soy sauce. Yup, this was it. I added more fat (still used 2 tbsp for browning everything, added 4 tbsp along with the 4 cups of vegetable broth and 1 cup of water) and added 1tbsp soy sauce, and it’s drastically improved. Still tweaking it, will report back if I ever get it perfect
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Feb 11, 2021 21:18
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kreeningsons posted:What’s up vegan thread. Does anyone have a good vegan saag paneer recipe? I’ve been making kenji’s but I think it’s sort of bland. Did you manage to snap that picture at the exact time the clock changed from 2:21 to 2:22?
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Feb 11, 2021 21:22
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mod saas posted:Update on my quest to make better-tasting beans... Not sure if this was mentioned at the time but when using MSG add it after cooking, not when you add spices. High temperatures can make it decompose into bitter tasting compounds. Fake edit: "High temperature" in this case might be 450 degrees, I can't find an original source. But it's a good rule of thumb in general.
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Feb 11, 2021 21:33
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Eeyo posted:Did you manage to snap that picture at the exact time the clock changed from 2:21 to 2:22? Ah yes my recipe was right on schedule at 2:2∂
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Feb 11, 2021 21:58
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kreeningsons posted:What’s up vegan thread. Does anyone have a good vegan saag paneer recipe? I’ve been making kenji’s but I think it’s sort of bland. I've made Madhur Jaffrey's a few times and it's a really solid basic one that you can just substitute firm tofu. Needs a lot of salt to really bring out the flavours I've noticed though. If you want to go a different direction with your greens this garlic-heavy recipe basically tastes like one of those pumpernickel bread cheese dips without any cheese.
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Feb 11, 2021 22:29
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Segue posted:I've made Madhur Jaffrey's a few times and it's a really solid basic one that you can just substitute firm tofu. Needs a lot of salt to really bring out the flavours I've noticed though. That first one looks good. I will try this out. thank you!
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Feb 11, 2021 23:26
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