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I don't have any pictures but I made like...the world's most simple trail mix, because I'm starting a new job with twelve hour shifts, and I figured I should probably take some "Try not to die" snacks for my breaks. It's just 1/4 cup of walnuts and 1/4 cup of pecans, 1/2 cup dry roasted and seasoned sunflower seeds, 1/2 cup of raisins, and 1/2 cup of a store brand chocolate chip from Kroger (the Simple Truth Allergy Friendly Semi-Sweet Chocolate Chips, if anyone is looking for a somewhat affordable option there). And it is....ridiculously good, for how simple it is. I milked my previous job for all the overtime I could for my last paycheck, so I think next week I'll splurge on some macadamia nuts, and make a tropical-ish mix.
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Sep 12, 2021 16:43
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Not posted in here before but I'm particularly pleased with my vegan cooking today. Tofu nuggets in sticky hot sauce and silken tofu choc pie with a pretzel crust:  
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Sep 12, 2021 20:20
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Sauerkraut update: I've cracked open batch #2. It's delicious, but not as good as #1. Discovered, though, that while the whole spices give a wonderful flavour, I don't like eating them. Spent 15 minutes picking them out of a mere 1/3 cup. For batch #3, I'll put the spices in a muslin bag. Yesterday, I made a simple roasted veg., chickpea and barley warm salad, with ginger and miso dressing. The dressing was a masterpiece, if I do say so myself. Lots of fresh ginger, white miso, soy sauce, lime juice, rice vinegar, toasted sesame oil, olive oil, and golden syrup.  And for dessert, tiramisu. I used Happy Pear's recipe for sponge fingers, although I added instant coffee (dissolved in the plant milk) to boost the coffee flavour, and added a splash of almond essence to the dunking liquid, which turned out to be a fabulous decision. For the cream, I blitzed soaked cashews with store-bought coconut yoghourt, sugar, and a ton of vanilla extract. I don't like to compare vegan versions with the originals, because it's a good way to be disappointed, but this genuinely tasted like the real deal. And it was pretty bloody easy. 
Lady Disdain fucked around with this message at 00:48 on Sep 13, 2021 |
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Sep 13, 2021 00:46
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I've always looked at Koshari like something that seems fine but not that interesting so I'm yet to try it. I have now watched this youtube video: https://www.youtube.com/watch?v=bGM2gh4bxmM&t=673s And I'm gonna make me the hell out of some Koshari
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Sep 14, 2021 09:06
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Kosheri is one of the all-time great dishes in the "carbs are the greatest" category of foods, which is perhaps the best category of foods. That channel has a recipe for another example: https://www.youtube.com/watch?v=G33s0ubDB1w TychoCelchuuu fucked around with this message at 09:56 on Sep 14, 2021 |
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Sep 14, 2021 09:54
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Zenithe posted:I've always looked at Koshari like something that seems fine but not that interesting so I'm yet to try it. I have now watched this youtube video: I have made this recipe, and it is great ! A really simplified version (rice, lentils, sour tomato sauce (the recipe came from another of his videos), crispy fried onions) is now part of my regular meal rotation, served with fatteh batinjan and an easy pickled roast veg.
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Sep 14, 2021 12:20
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Tres tacos de papa for Taco Thursday. Very very good. Recipe from Saveur
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Sep 17, 2021 01:29
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Combining the koshari and breakfast talk, I know I've gone on about it before but ful medames is my go-to breakfast. It's easy to make a batch and just reheat it throughout the week. Some flatbread and olive oil and you're set. I've also been having wilted gai lan with salt and pepper on the side and it feels pretty dang healthy and satisfying. https://www.seriouseats.com/spicy-ful-mudammas-egyptian-breakfast-fava-beans-recipe I just skip the garlic because I like the brightness of just the beans and spices with an insane amount of lemon juice. On the hot and sour kick, Fuchsia Dunlop's Sichuan simple tofu soups are also a great breakfast starter.
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Sep 17, 2021 16:32
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I made the Koshari recipe, and it is great but takes a lot of time and kitchen space to make fully. I'll probably find a simpler version, and also try and keep the base dryer next time.
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Sep 18, 2021 23:50
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Zenithe posted:I made the Koshari recipe, and it is great but takes a lot of time and kitchen space to make fully. I'll probably find a simpler version, and also try and keep the base dryer next time. Agreed. With the exception of the crispy onions, though, all the elements can be made well in advance, so you could stretch it out over a couple of days if you wanted.
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Sep 19, 2021 02:51
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I am making work lunches, and I'm trying to branch out in the world of actually making my own veggie patties instead of "Buying a pack of Morningstar and calling it a day", and looking beyond "mimicking a burger" and into interesting flavor combinations that just happen to be in a shape that fits on a hamburger bun. I've found a few interesting recipes to try, but I'm also looking for suggestions if anyone has some favorites.
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Sep 20, 2021 11:37
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AngryRobotsInc posted:I am making work lunches, and I'm trying to branch out in the world of actually making my own veggie patties instead of "Buying a pack of Morningstar and calling it a day", and looking beyond "mimicking a burger" and into interesting flavor combinations that just happen to be in a shape that fits on a hamburger bun. I've found a few interesting recipes to try, but I'm also looking for suggestions if anyone has some favorites. I haven't tried yet, but these beetroot and black bean patties are on my to-do list. https://www.youtube.com/watch?v=SXc64GOgPqw
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Sep 20, 2021 12:18
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AngryRobotsInc posted:I am making work lunches, and I'm trying to branch out in the world of actually making my own veggie patties instead of "Buying a pack of Morningstar and calling it a day", and looking beyond "mimicking a burger" and into interesting flavor combinations that just happen to be in a shape that fits on a hamburger bun. I've found a few interesting recipes to try, but I'm also looking for suggestions if anyone has some favorites.
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Sep 20, 2021 13:03
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I'm an omnivore who's been looking to reduce my animal product intake both for ethical and financial reasons, and I just wanted to say that this thread is an absolute goldmine. I've eaten entirely too much koshari recently and I have all of you to thank.
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Sep 20, 2021 19:21
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Yeah same here. I grew up in a beef-all-day Midwestern town and didn't get exposed to great WFPB meals until I met my wife. This thread has definitely been a great resource for us (and for me in particular, in changing my eating habits). 
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Sep 20, 2021 19:37
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Lady Disdain posted:I haven't tried yet, but these beetroot and black bean patties are on my to-do list. That does look pretty tasty. I've been eyeballing this one, myself, because I cannot possibly explain how much I love both kale and garlic.
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Sep 20, 2021 19:39
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AngryRobotsInc posted:I am making work lunches, and I'm trying to branch out in the world of actually making my own veggie patties instead of "Buying a pack of Morningstar and calling it a day", and looking beyond "mimicking a burger" and into interesting flavor combinations that just happen to be in a shape that fits on a hamburger bun. I've found a few interesting recipes to try, but I'm also looking for suggestions if anyone has some favorites. felafel. https://www.youtube.com/watch?v=06RbviJw0E0
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Sep 20, 2021 23:24
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I made trail mix again. Pecans, pumpkin seeds, mango, and chocolate chips. Just as super simple as the last batch, but I think what I really like about it (making trail mix in general) is being able to make combos I can't find in my local stores, like this one.
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Sep 25, 2021 19:07
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I had a bit of an odd one this weekend. Ran out of gas for the hob mid way through cooking some pasta, and had to make 3 meals (and dessert) using only the electric oven (and the microwave). It actually turned out pretty bloody well. Green stuff and pesto oven "risotto":  Roasted broccoli, cauliflower, brussels sprouts and onion; microwaved peas and green beans; a jar of pesto; a tin of cannellini beans; and a boatload of nutritional yeast in the food processor. Arborio rice, onion, some "Italian" mixed spice, and veggie stock cooked in the oven. Mixed the two together, back in the oven to warm it through. Very tasty. Veggie pasta:  Roasted pumpkin, sweet potato, carrot, cauliflower, beetroot and onion; in the blender with some microwaved frozen corn, nutritional yeast, herbs and spices, and soaked cashews. Finished in the oven, because the pasta wasn't quite cooked. It was really tasty, but, like a lot of things I make using beetroot, it was sweeter than I'd've liked. The third meal was those beetroot and black bean burgers I linked to earlier. I ended up feeding more mouths than I'd planned, and didn't have enough rolls. So instead, I served them with potato wedges, microwave-steamed veggies, and a hummus and chilli sauce. Didn't take pictures. The burgers turned out really well, but they were quite dry in the food processor. I ended up adding some of the liquid from the tin of black beans, and they came together nicely. Cooked up well, and didn't fall apart. Would recommend. I also made a ginger, apple and treacle tart, with a shortcrust. Very excellent. 
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Sep 29, 2021 12:01
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That dessert looks great, is there a recipe?
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Sep 30, 2021 04:13
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Nope, sorry. Super simple, though. 4 large slices of bread, left to go stale. Blitzed to breadcrumbs in the food processor. A smallish handful of crystallised ginger, chopped into the tiniest pieces I could manage before getting bored. 2 apples, peeled and grated. About 400-ish grams of a combination of treacle and golden syrup. I combined the apple, treacle/syrup and ginger, and left them in the fridge for a few hours to let the ginger infuse. I made this shortcrust, and didn't blind bake it. (The pastry wasn't wonderful to work with; it was very crumbly, and didn't roll out well. It was also very sweet. So if you have a preferred shortcrust, use that.) Added the breadcrumbs to the treacle mixture, added a little more golden syrup because it was too thick. Baked at 180C until the edges of the pastry were a nice colour (about 40 minutes, I think). The tin I used is about 30cm and about 3cm high.
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Sep 30, 2021 05:05
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To the tune of "Teenage Mutant Ninja Turtles."
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Sep 30, 2021 09:11
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One of the effects of living in a rural area with limited access to "exotic" foodstuffs is that I waited until I was last night years old before I learnt that: a) bbq jackfruit is a wonderful filling for burritos, and b) I'm allergic to jackfruit 
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Oct 3, 2021 00:12
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That sounds awful, I love jackfruit. I should make jackfruit chili soon...
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Oct 3, 2021 01:15
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Lady Disdain posted:One of the effects of living in a rural area with limited access to "exotic" foodstuffs is that I waited until I was last night years old before I learnt that: I don't know which has been worse for me. Discovering I'm allergic to something I'd never tried before but was really, really good (some random fruit I picked up and have since forgotten what it was because it's so unavailable usually here, so that's fun! Mystery allergy!), or developing an allergy later in life to something I previously really enjoyed. ...I miss carrots
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Oct 3, 2021 10:30
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The latter sounds as though it would be absolutely terrible. Especially carrots ! I genuinely think it's been years since I've gone an entire day without eating carrot. My only other food allergy is strawberries, and I've been allergic to them since the beginning. The allergy died down when I was a teenager (we actually thought I'd grown out of it, but then it came back with a vengeance), and I was able to finally taste strawberries. Didn't like them at all. Not sure if that's because my body associated them with that gross allergy reaction, or just natural dislike.
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Oct 3, 2021 11:09
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Can't get a lot of things where I am due to being in a small town and COVID, so mu MIL gave us some stuff we weren't able to get: King Oysters Delicious, cooked in olive oil and garlic.
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Oct 3, 2021 11:35
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AngryRobotsInc posted:I don't know which has been worse for me. Discovering I'm allergic to something I'd never tried before but was really, really good (some random fruit I picked up and have since forgotten what it was because it's so unavailable usually here, so that's fun! Mystery allergy!), or developing an allergy later in life to something I previously really enjoyed. ...I miss carrots I miss garlic and onions.  So many recipies that start with "First chop two onions..."Pretty sure my boyfriend is gonna go home to his family for christmas and the first thing he's gonna do is put like 8 onions and a whole garlic bulb in the oven and just have that for dinner. ^ Those mushrooms look amazing though. 
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Oct 3, 2021 11:57
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I have so many mushroom recipes on my to do list that I'll probably never get to because mushrooms are prohibitively expensive.
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Oct 3, 2021 12:01
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We discovered that Aldi do "wonky mushrooms", which is a big tray of kinda dirty but otherwise normal enough mushrooms for, I think, £1.40. Everything we've been eating lately has had a nice mushroom filling or sauce, and I'm here for it.
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Oct 3, 2021 12:13
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I have been eating many, many free mushrooms of late, courtesy of my local forest areas. It's surprisingly easy to learn a few safe species and once you do you can hardly go for an autumn walk without stumbling over something delicious. You might well even have a local mycophile society who organise guided walks and basket checks. Also check out the mushroom meagathread!
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Oct 3, 2021 12:56
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Lady Disdain posted:The latter sounds as though it would be absolutely terrible. Thankfully, it's OAS, rather than being allergic to carrots by themselves, so I can tolerate a small amount if they're cooked. But my favorite snack for years and years was raw carrot, and that's a...bad time for me anymore. It was a very sad day once I finally figured out what was causing my daily digestive system distress issues (it was developing the stereotypical lip and tongue itching that tipped me off).
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Oct 4, 2021 02:09
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Oh yeah, that must make it easier to eat out; I imagine there are tons of foods that have carrots in the base (and onions and garlic; I'm so sorry for your loss Nettle Soup !) that are undetectable unless you're allergic. Because of the strawberries, I have to be careful of anything that's just "berry" or "fruit." I also spend a lot of time saying "If this dessert normally comes with a strawberry for garnish, please leave it off." TychoCelchuuu posted:
This post is genuinely from 6 years ago, Tycho, but I'm wondering if you had a favourite bread recipe you could share ?
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Oct 4, 2021 04:19
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I used to cook bread basically every week, sometimes more often, and it got to the point where I was doing everything just by eyeball. But my process was basically this: https://www.thekitchn.com/how-to-make-sourdough-bread-224367 For my daily bread I never made non-sourdough once I started making sourdough, but if I were to do it, I'd probably do it the no-knead way, like this: https://cooking.nytimes.com/recipes/11376-no-knead-bread For sandwich bread, there are lots of different versions that I like, but the one I made the most often was pretty much this without honey, sometimes with sugar to replace the honey sometimes not. I like the recipe but probably there are better ones out there, so I wouldn't vouch for it very strongly, whereas the other bread recipes above are pretty good. edit: for some pictures of what it looks like as a loaf see here and here and here. For some shaping advice see here. TychoCelchuuu fucked around with this message at 08:27 on Oct 4, 2021 |
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Oct 4, 2021 08:16
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I really like this super simple basic recipe for just Generic Soft White Sandwich Bread, with or without the food coloring (the link provided to where it originally came from appears to no longer work). You just skip the steps to color it if you don't want to do that and instead form two loaves, or if you only want to make one loaf, I've had success just straight halving everything (which isn't always a given with baking). It is, again, Super Simple Basic White Bread. But sometimes that's just what you want. AngryRobotsInc fucked around with this message at 11:57 on Oct 4, 2021 |
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Oct 4, 2021 11:51
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Thanks. I have a breadmaker that I use to make a wholemeal sandwich loaf every few days. But I want something good and crusty to have with soup, and I'm yet to find a recipe that I like enough to try more than a couple of times. I might have to revive my sourdough starter too.
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Oct 4, 2021 12:01
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Lady Disdain posted:I have so many mushroom recipes on my to do list that I'll probably never get to because mushrooms are prohibitively expensive. Actually they grow for free in the woods. Or actually in my case my father in law just pops by bearing three gallons of milkcaps in brine because he's ran out of space at their house
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Oct 4, 2021 12:21
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I'm having powerful father in law envy. I suppose there are edible mushrooms around here, but I don't know anyone who collects them, and I wouldn't be game to venture out on my own with no knowledge. I'll keep my eyes open for "How to identify edible mushrooms" workshops in the future, but I'm not sure I'll come across any. Next time I'm in the woods, I might take some photos of mushrooms, though, and try to identify them, just to see what I'm working with.
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Oct 4, 2021 13:02
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Here people just pick chanterelles, bags filled with the stuff. Too bad I hate them. 
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Oct 4, 2021 13:16
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