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big scary monsters posted: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. My mouth is literally watering at the sight of this post. Think I may have said it before ITT, but there's something about fermented cabbage products that literally makes my teeth clench together with anticipation. I'm not exaggerating here. Am I addicted? Deep-fried sounds like amazing poo poo, too. Is there a possibility that this will kill off a lot the of the benefits of fermented food, though? I'm not saying I wouldn't do it, but I do eat fermented stuff for health reasons too. xtal posted: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. I discovered this by accident - tried to make a tempeh recipe (can't remember what it was) and it all fell apart. Didn't matter because I realised it increases the surface of area of each grain of tempeh, leaving more to get coated, fried and made into deliciousness. Finally, w/r/t to burger, milk and sausage chat, has anyone read Carol J. Adams' Burger? It's essentially an exploration of the buger as an idea, which she defines as a 'single portion protein patty' and therefore not necessarily something that contains dead animals. I've listened to this interview: https://arzone.ning.com/forum/topics/arzone-total-liberation-interview-14-carol-j-adams but not actually read the book. EDIT: Since I shouldn't start off a new page without any recipes, have two: https://www.veganricha.com/lentil-curry-casserole/ (easy to make lentil casserole) http://thegreekvegan.com/gigantes-plaki/ (posted some time ago on this thread and I have made it 3 times in the last week and a half. You'll see why when you make it.
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Feb 12, 2021 13:41
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One thing I’ve been making a lot lately is hand torn noodle soup. Sometimes I want to have some big chunks of something to fill out a soup, and I don’t always have tofu or seitan or whatever else. The dough pieces absorb all the flavor from cooking in the soup, and it makes the pieces really juicy. Maybe serve it with a bean salad or something to get some protein in. Here’s a really delicious recipe with kimchi, but I’ve also made it with whatever vegetables was on my fridge at the time. https://www.maangchi.com/recipe/kimchi-sujebi
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Feb 13, 2021 09:51
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drat Seitan does a number on me every time I eat it. And I don’t think it’s even that great a meat substitute.
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Feb 19, 2021 06:58
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I make a batch of seitan balls and cuts every now and then, a big amount for freezing in small portions, and then end up devouring all of it in a day or two and have horrible stomach issues. drat you, seitan!
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Feb 19, 2021 15:40
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I want to like seitan, but I have yet to have a preparation that excites me at all.
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Feb 19, 2021 19:00
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TheCog posted:I want to like seitan, but I have yet to have a preparation that excites me at all. I did this recipe (https://zardyplants.com/recipes/instant-pot-seitan/) a bunch in the past months and I like it with roasted potatoes&carrots and some gravy. Feels very "blue collar" lunch and scratches an itch few vegan meals do, but yeah, it's not the holy grail.
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Feb 19, 2021 21:35
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https://gardengrubblog.com/how-to-make-easy-seitan-vegan-breakfast-sausage-patties/ Has been my goto recipe of seitan.
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Feb 19, 2021 21:46
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I like putting together this vegan pepperoni, it's easy and pretty tasty: https://itdoesnttastelikechicken.com/easy-vegan-seitan-pepperoni/. I would like to find a good go-to seitan recipe to use as cold cuts for sandwiches, in addition to my tempeh and tofu slices.
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Feb 19, 2021 21:53
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Since fake meat talk makes me antsy here are some non-fake-meat recipes, although actually first we'll start with a fake meat seitan recipe I don't have qualms with: mock duck with fermented tofu. And now, leaving the seitan aside: we'll start with a couple of Lebanese spreads/dips for flatbreads, other breads, etc. Next to Italy with a lentil ragù and fried cardoons. Then to Morocco for a simple eggplant in chermoula, a slightly more involved cabbage with chermoula and cauliflower with chermoula, and also a tomato salad. Four recipes with a lot of shared ingredients, which makes it easy to cook one one day and another the next. Finally for dessert, sesame balls.
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Feb 20, 2021 10:35
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Got a shitload of radishes given to me at work, and it turns out roasting them with some garlic and spring onion is actually not bad. Can’t quite place the taste or texture, it’s not like any other roast veggie I’ve tried.
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Feb 20, 2021 11:09
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I do love my fair share of beans and spreads but I like adding seitan into the mix of my proteins. It adds a variety of textures and flavors. Sometimes you get a bit tired of the mush factor. I would love to see seitan cooking that goes beyond attempting to mimic meat, which I feel is fun to try but limiting and ultimately doesn’t give seitan enough credit. Gluten rolls in Chinese and Vietnamese cooking are fun to experiment with as well.
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Feb 20, 2021 16:10
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TychoCelchuuu posted:Since fake meat talk makes me antsy here are some non-fake-meat recipes, although actually first we'll start with a fake meat seitan recipe I don't have qualms with: mock duck with fermented tofu. Muhammara is honestly one of the greatest dips created by mankind. It's like crack. Hummus has nothing on it other than cheapness. Chef John's recipe is really good too. And I've been meaning to make sesame balls so thanks for the recipe! Ugh I hate the pain of deep frying though. I may just bake like a numpty. In breakfast news, I was craving something yeasty and carby and baghrir is really lovely texturally.
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Feb 20, 2021 17:34
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I love muhammara, I keep a thing of pomegranate molasses on hand specifically so I can whip some up whenever, which is sadly not actually that often.
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Feb 20, 2021 18:16
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Use it on pizza instead of tomato sauce!
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Feb 21, 2021 00:36
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My big kenji recipe Chana Masala 4x batch. It turned out pretty good, but ended up a little more watery than usual. I’m not sure if it’s because I tried a new brand of canned tomatoes or I need add less water when cooking at this scale, will tweak it next time. Excuse my ugly wall that my landlord really did a “landlord special” on! edit: ok I just realized I halved the chickpeas due to a mental math error...that’s the last time I do recipe multiplication in my head on the fly. Oh well   
kreeningsons fucked around with this message at 20:47 on Feb 22, 2021 |
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Feb 22, 2021 17:48
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I made kimchi soondubu jjigae with mushrooms and kimchijeon. There were two big jars of kimchi to start with (I used the recipe with persimmon posted previously, turned out OK but less spicy than I usually make) but we already finished one. Pickled cabbage is still fermenting but should be ready soon!
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Feb 23, 2021 21:44
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big scary monsters posted:I made kimchi soondubu jjigae with mushrooms and kimchijeon. There were two big jars of kimchi to start with (I used the recipe with persimmon posted previously, turned out OK but less spicy than I usually make) but we already finished one.  I got some kimchi I made a couple months ago. I should make some soondubu jjigae with mushrooms, though I feel incomplete without an egg to crack into the bowl just before serving… Just curious, did you swap out the anchovy broth for something else?
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Feb 23, 2021 22:27
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Yes, I just used vegetable stock and kimchi juice. It turned out well enough, though there's not much to differentiate that particular recipe from any other kimchi & tofu based jjigae I've made. The pancakes were fantastic though. e: Actually everything I've made from Chez Jorge has been really good, thank you to whoever first posted his stuff. big scary monsters fucked around with this message at 22:57 on Feb 23, 2021 |
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Feb 23, 2021 22:53
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I made this masoor dal today: https://pipingpotcurry.com/red-lentil-masoor-dal-instant-pot/ and mmmm, it's really tasty
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Feb 24, 2021 05:35
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Hello fellow vegoons Been getting into my meal prep lately and am particularly proud of this monster haul  So from left to right (the ones that are open), we have: Brocolli (750g frozen), cauliflower (350g frozen) & lentil (500g dry) curry with short grain brown rice (500g dry). That makes 8 portions. Those ones are 49p each, 461 cals, 3.45g fat, 85g carbs, 23.8g protein. Then it's split pea (500g dried), green peas (250g frozen) dal with white rice (300g dry) and topped with spinach (250g frozen). 5 portions. They are 28p each, 589 cals, 3.9g fat, 97g carbs, 31.8g protein. And finally chickpea (500g dried), mixed cabbage (500g frozen) and onion (2 medium) stew with white penne pasta (650g dried). 8 portions. And they are 35p each, 513 cals, 4.6g fat, 94g carbs, 24.7g protein. Cost does not include herbs, spices or cooking oil (and there was a squirt of tomato puree in the curry). Recipes were more or less make it up as I go along, but heres the jist (defrost all veg first): Curry: Cook the lentils in water in the microwave for 6-12 mins (depending on strength of microwave). While thats happening fry cauliflower and brocolli in any sort of Indian cooking related spice, cumin, coriander, curry powder, garam masala, turmeric etc. Anything you like really. Add the lentils and more water so its covered, add more spice (and salt and pepper), I added loads of tumeric at this point, and a squirt of tomato puree and a bit of veg stock. Bring to boil them simmer and stir until it thickens up, will be 30 mins at least. Add to cooked rice. The 'dal' which isn't really a dal: Add split peas to water and bring to boil, simmer. Add frozen peas, salt and pepper, garam masala, turmeric, cumin, paprika, ginger (I didn't add it as I don't like it in food, love ginger nuts though?!). Simmer for ages, like 40 mins. I needed the hob so I put them in a food processor after 20 mins though. Cook up your rice and add together, I just blasted the spinach in the microwave, tossed in salt and stuck it on top. Chickpea stew: Cook your chickpeas, or leave overnight in water. Cut two onions and fry, I just added salt and pepper as this was made with gravy and spice would probably be drowned out by it. Do that till they're translucent. Add the cabbage and keep frying, I added in some dried herbs here, sage, oregano, thyme, that sort of thing. Then add the chickpeas (fry them seperately first if you want them a bit bitier). Make a big jug of gravy - use your granules of choice, plus a bit of veg stock - it doesn't matter if its thin, plonk it all in, simmer and stir. More salt and pepper, more dried herbs, maybe some garlic powder. 20 mins should do it. Cook pasta and serve together.
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Feb 24, 2021 17:35
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Actually, vegan meat is ftw
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Feb 25, 2021 05:23
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AverySpecialfriend posted:Actually, vegan meat is ftw Is this watermelon?
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Feb 25, 2021 05:36
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Colonel J posted:Is this watermelon? No it’s some sort of Taiwanese fake raw tuna
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Feb 25, 2021 05:47
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I have made tuna nigiri with tomato before though that’s pretty good
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Feb 25, 2021 05:51
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AverySpecialfriend posted:No it’s some sort of Taiwanese fake raw tuna Is that any good? I've been getting adds for it and it looks so drat bizarre and unnatural that I'm hesitant to try it.
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Feb 26, 2021 00:41
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Notahippie posted:Is that any good? I've been getting adds for it and it looks so drat bizarre and unnatural that I'm hesitant to try it. Definitely don’t buy the Instagram version that’s like $15 a block. I got mine from an Asian food importer for $4 and it has msg in it so it tastes better
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Feb 26, 2021 00:46
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I made this recipe the other day: https://www.kannammacooks.com/pollachi-style-arisi-paruppu-sadam-recipe/ (thanks Tycho for posting!) To go with the kenji's chana masala recipe posted on the previous page Really good and, as always, even better the next day. I had never added baking soda into the frying onion mix before. It stank like gone-off food but worked really well. Is that a thing I don't know about? EDIT: Thanks Tycho, yes I did! Corrected now. crazyvanman fucked around with this message at 09:23 on Mar 4, 2021 |
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Mar 3, 2021 21:29
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I think you posted the wrong link, but I'm glad you liked one of the recipes I posted!
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Mar 4, 2021 03:27
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Hello, I think this may be my first post in this thread. Please forgive the dump. These are my favourite things to eat of late: Pizza (store bought crust, because I'm lazy): 1. veggie packed tomato sauce (tinned tomatoes, whatever veg I have, olives, sundried tomatoes, herbs), vegan sausage, capsicum, mushrooms, vegan cheddar 2. pesto, roasted pumpkin, toasted pine nuts, vegan haloumi, baby spinach, garlic aioli. This is probably my all time favourite homemade pizza, vegan or otherwise.  Burgers: - pesto, vegan haloumi, grilled eggplant and zucchini, a grilled portobello mushroom, lettuce, tomato This mapo tofu This chana dal (which I currently have 5 meals' worth of in my freezer) Martha Stewart's mum's recipe for stuffed cabbage rolls, which are amazing, but labour intensive. I make the recipe vegan by replacing the butter with olive oil, the meat with vegan mince, and the sour cream with coconut yoghourt. I've also found that a jar of applesauce is better than the apple the recipe calls for. Martha Stewart's mum's borscht. I use coconut yoghourt in place of the sour cream. This mushroom stroganoff This byrek (sauerkraut filo pie). This is probably my absolute favourite. I add beetroot to the sauerkraut for added flavour and colour, and because 1 jar of sauerkraut isn't enough but 2 is too much.  This pea, broccoli and miso soup. And this miso glazed eggplant, which I have as a side with all sorts of dishes. The miso glaze also makes a fabulous dressing. I've also been on a baking kick lately. This medjool date tart is possibly the best thing I've ever eaten.  I've since used the same recipe to make a pumpkin pie, by subbing the dates for steamed pumpkin, and changing the spices. It was pretty good. And yesterday, I made a pie with a store bought puff pastry crust, ^that filling recipe made with cherries (and the juice from the jar of cherries in place of most of the coconut milk), and vegan frangipane. It's not bad at all. 
Lady Disdain fucked around with this message at 02:11 on Mar 14, 2021 |
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Mar 14, 2021 01:14
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Any suggestions for couscous and tajine recipes? Would be nice to pick up a few recipes that have not been written by a white woman with some vague passing interest in the culture (which is basically all that Google tends to spit out when searching)
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Mar 15, 2021 21:04
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Mango Polo posted:Any suggestions for couscous and tajine recipes? I'm a big fan of Yotam Ottolenghi's Giant couscous with golden raisins, lemon and almonds (which I sometimes make with regular couscous, because the giant stuff's hard to find here) and Sweet and sour pumpkin tagine, although I've never tried serving the two together. Usually, I go for his Mejadra with the tagine.
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Mar 15, 2021 23:09
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Awesome, thank you both. Got plenty of things to try out now.
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Mar 18, 2021 16:32
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This isn't much of anything, just a snack, but I've been really happy with the nice crisp crust I've been getting on tofu lately. Here's what I made my wife for lunch yesterday, sort of a chili lime thing with cashew crema on top. I just think it's really pretty.
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Apr 14, 2021 15:42
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How Wonderful! posted:This isn't much of anything, just a snack, but I've been really happy with the nice crisp crust I've been getting on tofu lately. Here's what I made my wife for lunch yesterday, sort of a chili lime thing with cashew crema on top. I just think it's really pretty. Nice! How do you get that? Our go-to is pressed tofu dipped in corn starch or potato starch and then either pan-fried or oven baked at about 400 degrees. Both are decent but the crust is usually not crisp exactly so much as chewy.
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Apr 14, 2021 16:43
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We inherited an air fryer from my MiL and it's just great for getting a crust on stuff (90% of the time I just use them for flautas). For these I tossed them in potato starch and spices, then tossed in a mix of adobo, soy sauce, lime juice, and tomato paste, air fried at 400 for a few minutes, then taken out and given another toss of sauce before getting put back in. I think all together they were in the thing for about 12 minutes. Edit: Oh yeah, I don't know if this really makes much of a difference but I also rub a little tiny bit of salt all over each surface before pressing since I read that it helps draw out moisture even more than just pressing.
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Apr 14, 2021 18:32
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I find a little bit of fat on the exterior of whatever you put in an air fryer yields the best crispy results.
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Apr 14, 2021 19:41
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I have been braising tofu quite a lot lately-- here's some cider-braised tofu with a little kale and tomato stew, and a cucumber lime salad over rice. Not much to look at but I loved eating it.
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Apr 27, 2021 00:20
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| # ? May 8, 2024 21:58 |
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If anyone likes simple but tasty food and likes to see it in video form, this channel is good about having pretty straightforward dishes: https://www.youtube.com/watch?v=2DGCU2hrEmQ
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Apr 27, 2021 15:55
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