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I'd never be so bold as to call myself a culinary genius, but I've just made a pudding that was bloody delicious. 100ml of coconut cream (left over from something else) juice + zest of 1 orange 600ml of a mixture of soy milk and water (because you've run our of soy milk) brown sugar to taste (1/2 a cup ?) 1 cup of fine semolina vanilla extract to taste Cook, whisking, until thick. Add vanilla. I made it to bake inside some sort of pastry, which is currently in the oven. But next time, I'll skip the pastry and just serve it in a bowl.
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Jun 12, 2021 03:42
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Vegan baklava sounds amazing, she loved baklava before she went vegan, plus I have a big roll of turkish pastry sheets in the freezer ready to go  Coconut cake, cococream pudding, aquafaba meringues and marshmallows - so much good stuff to try - thanks all!As to her doing it herself, yeah, that's not going to happen. She like to eat, she does not like to cook. VVV That clafoutis looks AMAZING and cherry season is fast approaching, so that's definitely on the to-make list. Also I randomly bought a bag of black salt years ago and completely forgot about it until I heard about the eggy flavour it can give, so that was lucky. Pookah fucked around with this message at 16:57 on Jun 12, 2021 |
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Jun 12, 2021 09:20
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This is my go-to website for more involved vegan baking recipes. It's a really solid science based approach. With none of the lovely "health" hacks in so many vegan baking recipes. https://projectveganbaking.com/vegan-cherry-clafoutis/ Stella Parks of Bravetart also occasionally publishes really good vegan recipes. I made these brownies recently and they're delightful. https://www.seriouseats.com/vegan-brownie-mix One thing I can't recommend enough is to get some kala namak (black salt) if what you miss most from a lot of desserts and puddings is that eggy note. You can even make pretty solid pasteis de nata with it!
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Jun 12, 2021 13:14
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So my mom is trying to support my vegan eating, and trying to make the push to go plant-based herself! I'm really happy for her and my dad, because they need to do it for health reasons. The other day a package arrived with a few cookbooks in it—they're all WFPB and SOS-free diet books. (Straight Up Food and some of the Rip Esselstyn books, if anyone is familiar). I assume that that's a healthy diet but I gotta say that the recipes are all lovely American replacement foods. Fake tuna casserole, fake au gratin, burgers and fries, etc. I'm being hyperbolic, but the majority really turn me off. I don't really want to make any of the recipes but will do it just for her. She's so excited about it but there must be better resources for this sort of thing than these. Does anyone know of a site or book that offers easier low-sodium stuff for a novice/intermediate cook? When I cut out salt I just got into indian food, roasted veg, and rewriting recipes so they didn't use sodium, but I think she'll need some more help. Edit: thanks TychoCelchuuu for all the amazing recipes and resources through the thread, and thanks lady disdain for that fatteh batenjen recipe—it was delicious! I love coming here and finding the best info on vegan food on the internet. You all rule. CURIOSITY OF GEESE fucked around with this message at 23:27 on Jun 13, 2021 |
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Jun 13, 2021 21:45
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 This was a delicous beetroot stew my boyfriend made because we'd accidently opened two tins of plum tomatoes and had chickpeas boiled already. Fresh beetroot, chickpeas, celery, frozen sweetcorn, spring greens and the tinned tomatoes as the base, I don't know what if any spices he put in, but it was delicous with fresh pitta bread and a little bit of salad, the beetroot gave it a really lovely colour.
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Jun 13, 2021 22:48
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In case anyone wants to break a world record. The dish is quite excellent too, and although I haven't seen the particular recipe she's using, I like her cookbooks so it's probably good.
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Jun 14, 2021 16:48
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Chocolate Covered Katie (https://chocolatecoveredkatie.com/) is really good for vegan desserts, and I highly highly recommend the Chloe Cooks cookbook. Don't discount gluten-free - her vegan/gluten free cake is my family's favorite cake recipe hands down, even for omnivores.
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Jun 14, 2021 16:57
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Has anyone noticed soy milk shortages in the US? I normally order a few crates of Pacific Foods Ultra Soy at a time because it makes good lattes. The price has been going up and fluctuating a lot lately and it's been harder to have shipped quickly or to find in stock at all.
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Jun 15, 2021 17:11
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Here in Canada there were a few weeks that unsweetened Silk was out at both grocery stores near me (it's usually on sale to move at at least one of them so that was very odd). But I went out on Monday and everything was back so hopefully it was a temporary blip. It was odd though. I have heard meat prices are going up and feed has been in short supply so maybe it was being redirected? That or the chain is being adjusted with the popularity of oat or other alternatives?
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Jun 16, 2021 13:06
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ElectricBlizzard posted:Hey Vegan thread, thanks for all the recipes so far it's been a lifesaver on upping my cooking. Porridge has been mentioned but specifically congee. The way I make it is 1 cup of rice to 7 cups of water in the pressure cooker for 20 minutes with some vegetable (better than) boullion, lots of minced ginger and garlic plus additions like mushrooms, tofu, peas, whatever I have around. If it's something I don't want to overcook, I'll cook separately and add at the end. It's easy enough to cook on the stove too, just takes more time. When it's done I mix in soy sauce, gochujang paste, a little toasted sesame oil and top with some sesame seeds and chopped green onions. Very customizable to specific tastes.
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Jun 16, 2021 20:28
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Some miscellaneous recipes: Eggplant String Bean Stir Fry Button Mushroom Soup Matar Chole Tomato Onion Chutney Potato Salad Fennel Dill Dal
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Jun 17, 2021 04:51
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That potato salad is exactly what I've been looking for. Many thanks.
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Jun 17, 2021 08:56
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While we're talking potato salads, here's one of my favorite recipes (obviously use something other than chicken stock).
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Jun 17, 2021 10:18
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New (or 'fresh' in Sweden) potato salad is a fav. https://www.scandikitchen.co.uk/recipe-simple-potato-salad/ The dill is important and chives. Put a bunch of dill in the boiling water with the potatoes and add more fresh dill when serving.
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Jun 17, 2021 11:04
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pandy fackler posted:Porridge has been mentioned but specifically congee. The way I make it is 1 cup of rice to 7 cups of water in the pressure cooker for 20 minutes with some vegetable (better than) boullion, lots of minced ginger and garlic plus additions like mushrooms, tofu, peas, whatever I have around. If it's something I don't want to overcook, I'll cook separately and add at the end. It's easy enough to cook on the stove too, just takes more time. When it's done I mix in soy sauce, gochujang paste, a little toasted sesame oil and top with some sesame seeds and chopped green onions. Very customizable to specific tastes. It never even occurred to me that you could make congee in a pressure cooker, so thanks for that. Just made it for breakfast. Added miso and lime juice before serving (because miso makes everything better.) Incredibly tasty, and so no faffing about stirring.
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Jun 18, 2021 00:32
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I’m at a local vegan fair/farmers’ market and I suppose I should be grateful that I even have one so close by, but this thread has spoiled me. The fried chicken and the mac and cheese and the pizza etc are all fine but I wish there was a booth just like…serving vegan food and not traditionally not-vegan food that’s been translated into vegan. I think my main prob is I just really don’t like nut cheeses and it’s really, really hard to find a booth that doesn’t use them. There’s a pizza booth but 8/10 of the pizzas use cheese, and they were out of ingredients for the other two 
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Jun 19, 2021 20:21
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Hawkperson posted:I’m at a local vegan fair/farmers’ market and I suppose I should be grateful that I even have one so close by, but this thread has spoiled me. The fried chicken and the mac and cheese and the pizza etc are all fine but I wish there was a booth just like…serving vegan food and not traditionally not-vegan food that’s been translated into vegan. I think my main prob is I just really don’t like nut cheeses and it’s really, really hard to find a booth that doesn’t use them. There’s a pizza booth but 8/10 of the pizzas use cheese, and they were out of ingredients for the other two Hopefully that'll teach them something about what there's demand for, and they'll have more of the good stuff next time. I'm also not a fan of the veganified foods, but I think they're popular because it's an easy entry point for non-vegans (and people have limited imaginations when it comes to food). Hopefully it'll improve with time.
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Jun 20, 2021 08:02
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And why not some dessert too? https://www.sixvegansisters.com/2019/12/04/giant-salted-triple-chocolate-chip-cookies/ https://www.sixvegansisters.com/2018/01/03/edible-cookie-dough/ https://www.sixvegansisters.com/2018/08/23/vegan-nutella-chocolate-cake/
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Jun 20, 2021 17:36
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TychoCelchuuu posted:I just can't stop! Some Polish recipes: I haven't used recipes from that site but I definitely recommend trying some Polish cooking. It's not just kiełbasa and kabanos, a tonne of dishes either are animal-free anyway or easy to make so. Paszteciki are amazing and the recipe you link looks pretty similar to what I know. Pierogi are also obviously easily made vegan: fillings I like are mushrooms and onions, lentils, or pierogi ruskie using tofu and nutritional yeast for the cheesy element. Uszka is another very tasty dumpling-style dish, it goes well with red barszcz. And if you don't want the hassle of making dough, gołąbki are also great, it's just a little tricky getting the cabbage soft enough to roll nicely without being wet and soggy. e: I would say that all these dumplings take a bit of time and practice to make, expect to spend an hour or so for a first attempt. But apart from gołąbki they all freeze well so you can make a big batch and keep the rest of it for a quick meal another day. big scary monsters fucked around with this message at 13:05 on Jun 21, 2021 |
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Jun 21, 2021 12:59
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Vegan tan tan ramen is very good and easy to make: Too much broth for it to be really photogenic; still, tasted great
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Jun 22, 2021 18:18
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https://okonomikitchen.com/vegan-bibimbap/ Got some inspiration from this recipe to throw together some bibimbap, and adding soft tofu instead of a fried egg worked so well to create that creamy texture that binds everything together. I have a million other things from this webpage bookmarked too, especially the natto recipe…
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Jun 22, 2021 19:54
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Four recipes from India and one from Germany: Lentil salad, mushroom vindaloo, eggplant in coconut gravy, tamarind rice, potato goulash (as the recipe suggests, omit the sausage).
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Jun 24, 2021 09:06
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Tycho a tamarind rice is 3 parts. One is the tamarind mix. One is the masala part. One is the perfectly cooked rice. Also, I hate it when people use gingelly/til/sesame oil for making a tarka. It always burns the oil. Sesame oil is for flavour, not cooking. That recipe looks like it was written by a northerner.
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Jun 26, 2021 11:43
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Sesame oil has a smoke point as high as basically any other cooking oil! I've used it for tadkas before. Tastes fine to me.
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Jun 26, 2021 12:05
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Don't some sesame oils have lower smoke points than others? Kind of like the difference between extra virgin & regular olive oil?
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Jun 26, 2021 15:47
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Yes, the more refined it is, the higher the smoke point, which is how it works for all oils. Refining gets rid of stuff that burns earlier.
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Jun 26, 2021 17:05
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I figured as much. Now I wonder what extra virgin canola oil or coconut oil is like.
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Jun 26, 2021 17:28
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Slightly random food question: Are eggplants (aubergines) bitter where you live ? I keep encountering recipes that say to salt and let eggplant drain to remove the bitterness. A good method for removing excess water, obviously, but bitterness ? I've cooked and eaten a lot of eggplants in my life, and I've never met a bitter one. Are Australian eggplants different, or am I just desensitised to the bitterness (which would be odd, because I don't like bitterness much in other foods) ?
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Jun 26, 2021 23:29
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Lady Disdain posted:Slightly random food question: My understanding is that eggplants used to have higher concentrations of various bitter alkaloids (including nicotine, which it still has a relatively high amount of in comparison to other non-tobacco sources), but that's effectively been bred out of them by this point. You might still find some heirloom varieties that have a pronounced bitterness to them, but your bog-standard supermarket eggplants shouldn't be.
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Jun 27, 2021 03:06
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Oh, that makes a lot of sense. Thanks so much. In hindsight, that's something I could've googled myself, so I'm sorry for putting you to the trouble.
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Jun 27, 2021 06:02
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It's TV time! https://www.youtube.com/watch?v=jNgOBva8GPc https://www.youtube.com/watch?v=duxZYcK3d5M https://www.youtube.com/watch?v=U-zA-JG3jBQ https://www.youtube.com/watch?v=jZUvh-uPgTc https://www.youtube.com/watch?v=9zW308AeuzE
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Jul 4, 2021 15:40
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Not specifically related to your post Tycho, but every time I click on a food video, youtube gives me a 10+ minute advert of Maggie Q eating bread. It's like YT has tried to guess my fetish, and got it wrong, but, like, not massively wrong.
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Jul 5, 2021 00:28
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For some reason this really floored me, just amazing  I have to try to recreate this at home sometime.
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Jul 5, 2021 10:41
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Time to drop a recipe bomb in the thread again. Indian food: Tomato rice, green pea rice (use oil rather than ghee), chickpea flour pancake. Filipino Food: Fried tofu and "pork", "shrimp paste" rice. These two break my typical "no fake stuff" rule but the "pork" in the first recipe are these soy chunks that they eat all the time in India where I am, so I count those as a real food, not as a fake pork replacement, and the shrimp paste is the sort of ingredient that, if you have a good substitute, there's a lot more stuff you can cook, so it never hurts to see the options out there. Japanese yakitori-style vegetables, great for the grill. Chinese shui zui style mushrooms. Singaporean dessert soup. And finally [b]a British person[/url]'s recipe for zucchini and mushrooms.
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Jul 12, 2021 07:41
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TychoCelchuuu posted:Time to drop a recipe bomb in the thread again. I'll have to try these out. Filipino food doesn't lend itself to vegan cooking but it's cool to see options available.
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Jul 12, 2021 14:54
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Going to try the Filipino dish tonight. I have half a bag of those soy chunks that I need to use anyway.
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Jul 12, 2021 15:04
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If anyone wants more Filipino recipes, that website has a bunch and this one also has a bunch.
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Jul 12, 2021 15:40
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TV time again mothafuckas https://www.youtube.com/watch?v=BZSYI5fAPTg https://www.youtube.com/watch?v=UjgVAiKSlAg https://www.youtube.com/watch?v=gv9iJxrZovg https://www.youtube.com/watch?v=FyEutcIGRVI https://www.youtube.com/watch?v=kAzYx1e__fE https://www.youtube.com/watch?v=FjcA_Gepm78
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Jul 16, 2021 15:26
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