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I made schug yesterday, and was quite disappointed with it. It was unusually watery, and not very flavourful. But I left it in the fridge overnight, and had it on (homemade) bread with (homemade) hummus and (homemade) sauerkraut this morning, and it was delicious. It used barely a 6th of my chillies, though, so I stuck the rest in vinegar, and I'll deal with them later. I also made a rather moreish vegetable pie last night.  I based it on this recipe, but went majorly off piste; added cauliflower, peas, carrots and frozen spinach, threw in a bunch of random herbs, some soy sauce, lots of miso and nutritional yeast, and used red kidney beans that I mashed because we didn't have any lentils. I used the same oil shortcrust I've complained about itt before, and had an utterly miserable time with it; I just don't learn. The result was as tasty as ever, though. For pudding, I made this carrot and ginger cake (which I can't get enough of; it's a great recipe), with this miso and date caramel (which is the same one I used in the banoffee pie, and which is fabulous). It's a combination I've made before, because it's an absolute winner, but don't seem to've mentioned itt yet. 
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Oct 18, 2021 02:20
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| # ? May 9, 2024 00:42 |
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Lady Disdain posted:I also made hummus for the first time today. I didn't bother taking a picture because it looks pretty much like any other hummus. Just made hummus 2.0. While it's definitely never going to reach silky smoothness, I discovered that my previous batch was grainy because I just didn't leave the food processor running for long enough  I also decreased the tahina : chickpea ratio by a lot, and like this version much more.
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Oct 19, 2021 00:18
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Pro tips for smooth hummus: -More lemon juice, but not too much -Put a little olive oil in to kick things off and then drizzle in the rest. Starting with zero liquid in the processor is a recipe for clumps -Absolute last resort is peel the chickpeas. The shell adds a lot of stuff that is tough for food processors and blenders to break down 100%. But it is ridiculously time consuming depending on method and debatable whether it is worth the effort
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Oct 19, 2021 00:42
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Good tips. I started with just lemon juice, garlic and salt, and let them sit for a bit to eliminate some of the intensity of the garlic. Then I added tahina, and added cold water while the processor was running. I got the tahina light and fluffy, then added a little bit more water than I thought I needed (because the last batch was a little dry). Then I added the chickpeas, and adjusted with additional lemon juice and water as it was running. I'd never peel the chickpeas,
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Oct 19, 2021 01:08
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I cheat and use canned chickpeas and the skin slides off with a gentle squeeze, but even then it takes forever for all the chickpeas that go into a good batch of hummus. It really is a last resort cause even the name brand hummus out there isn't perfectly smooth and they got industrial equipment.
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Oct 19, 2021 01:14
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Ive had great results with Cookie and Kates hummus recipe
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Oct 19, 2021 01:20
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That's basically the same method I've used, just without any exact measurements. I was initially planning to use tinned chickpeas, but I bought a bag of dried ones ages ago for something I never ended up making. So I decided this was a good opportunity to finally use them. Once I've run out, I'll probably switch to tinned.
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Oct 19, 2021 01:46
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The tedious act of removing all skins from my chickpeas has always resulted in wonderfully creamy hummus. Worth it, imo
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Oct 19, 2021 02:02
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I lucked out on getting a Vitamix on the cheap, so my issue is having to dig out the food processor when I don't want something blitzed into perfectly smooth homogeneity.
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Oct 19, 2021 15:45
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spatula posted:The tedious act of removing all skins from my chickpeas has always resulted in wonderfully creamy hummus. Worth it, imo Couldn't you just buy yellow split lentils? Or is this a Hummus crime, of which I know people have strong opinions
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Oct 19, 2021 20:47
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Yes, that is a crime. Not saying the result wouldn't be delicious, but it wouldn't be hummus.
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Oct 19, 2021 22:28
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My gf is trying a low tyramine diet for migraines (the Dr. Buchholz one). I guess it's a long shot but does anyone know any good vegan low tyramine recipes? I'm really struggling to not just prepare plain pan fried tofu and zuchinni every night.
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Oct 21, 2021 01:18
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I've never heard of tyramine, so I googled. Wiki says soy products are high in tyramine, yet she's okay eating tofu ? Given that grains and most vegetables have low levels (according to wiki), I'd say that a massive array of pasta and rice dishes are low in tyramine. Pasta with tomato-based sauces; risottos; fried rice; stir fries, etc., etc.
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Oct 21, 2021 02:03
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I don't know what the gently caress tyramine is but if you tell us what foods she can and can't eat I can probably bust out like 600 recipes or whatever.
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Oct 21, 2021 03:01
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kreeningsons posted:My gf is trying a low tyramine diet for migraines (the Dr. Buchholz one). I guess it's a long shot but does anyone know any good vegan low tyramine recipes? I'm really struggling to not just prepare plain pan fried tofu and zuchinni every night. Has she had an MRI? If not I suggest you insist on one. My mother had a tumor that went undiagnosed for twenty years that was causing her migraines until she finally convinced a doctor to do an actual scan.
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Oct 21, 2021 03:02
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TychoCelchuuu posted:I don't know what the gently caress tyramine is but if you tell us what foods she can and can't eat I can probably bust out like 600 recipes or whatever. Yeah, ^this. I based my answer on the list of allowed foods half way down this page. Based on this, the diet really doesn't seem all that restrictive, tbh, so I assume I'm missing something.
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Oct 21, 2021 04:06
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TychoCelchuuu posted:I don't know what the gently caress tyramine is but if you tell us what foods she can and can't eat I can probably bust out like 600 recipes or whatever. Lady Disdain posted:Yeah, ^this. Ok sorry, i will list the foods to avoid. It's a pretty popular book so I thought that someone else may have had some experience with it. I think that link pretty much covers it. I never read this book in enough detail to see that no tofu was allowed ... my gf has not given up tofu per my previous post, I guess she identified it as not being a migraine trigger. Specifically we are trying to develop some recipes that freeze well. No consuming: - caffiene - chocolate - MSG - bouillon - nuts (seeds ok) - bread crumbs - vinegar (or vinegar containing condiments like mustard and ketchup) - alcohol - citrus and citrus juice - raisins - figs - dates - avocado - sauerkraut - miso - onions - lentils - soy sauce - tomatoes - soy products (tofu ok) Some allowed foods  
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Oct 21, 2021 22:54
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I'm confused. Bread crumbs aren't allowed, but bread over 24 hours old is? Bread crumbs are literally just dry toasted bread smashed up real fine. ETA: And it says no MSG but then allows a lot of foods that are naturally high in it? AngryRobotsInc fucked around with this message at 11:25 on Oct 22, 2021 |
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Oct 22, 2021 11:21
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Yeah, there are some things on kreeningsons no-go list that are allowed items on the other list (like tomatoes and mustard). So I'm guessing that those are their girlfriend's specific triggers. For the breadcrumbs, perhaps it means store-bought breadcrumbs which contain one of the other no-go ingredients ?
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Oct 22, 2021 11:41
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AngryRobotsInc posted:I'm confused. Bread crumbs aren't allowed, but bread over 24 hours old is? Bread crumbs are literally just dry toasted bread smashed up real fine. yes foods that are naturally high in MSG are to be avoided. the worst vegan offenders are things like dried mushrooms, dried tomatoes, soy sauce, miso, vegemite, seaweed, my gf has decided that these should be avoided at all costs. a ton of foods have lower levels of MSG like tofu, non-dried mushrooms, my gf has decided these are okay in moderation. the diet is moreso about managing your intake level of certain substances (so much so that they don't take you over the edge and trigger a migraine) rather than completely abstaining from them Lady Disdain posted:Yeah, there are some things on kreeningsons no-go list that are allowed items on the other list (like tomatoes and mustard). So I'm guessing that those are their girlfriend's specific triggers. yes, store bought breadcrumbs are to be avoided if they are seasoned. apparently "natural flavorings" usually contains high tyramine and it's pretty ubiquitous in readymade items like seasoned breadcrumbs. we buy unseasoned panko breadcrumbs and these seem to be fine. tomatoes are indeed a specific trigger that the book doesn't really mention (kale too). TychoCelchuuu posted:I typed out this post and then noticed citrus isn't allowed but it's too much work for me to go back and check every single recipe for citrus so, sorry if some don't work. this is great. the whole diet is confusing for me and has a lot of exceptions and is daunting to navigate. a good chunk of these recipes should work! will be trying asap.
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Oct 22, 2021 18:04
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I'm gonna try some vegan baking this weekend 
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Oct 23, 2021 22:48
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Ornery and Hornery posted:I'm gonna try some vegan baking this weekend Lovely. Have fun, and report back ! I made this lovely orange polenta cake last night. It's exceptionally moist, incredibly delicious, and so orangey. Nigella describes hers as "like lemon curd solidified - but only just," and that really is what it's like. I'm in love with this cake.  I sort of combined this Moroccan orange and cardamom cake and Nigella Lawson's vegan lemon polenta cake. It's a little bit grainy around the sides, so I think that I'll soak the polenta in the liquid ingredients next time. (And there will definitely be a next time, because it's marvellous... and I accidentally made 3x as much orange stuff as I needed.) I also made farinata "pizza" (the base is a mixture of chickpea flour and water, poured into the pan as a liquid and baked).  The one on the left has a base of mashed pumpkin, hummus and yoghourt, with caramelised onion and cabbage, zucchini, pear, veggie sausage, baby spinach and rocket, and a garlic and lemon cashew cream. On the right is veggies (cauliflower, broccoli, green beans, green capsicum), mushrooms, pineapple, bbq sauce and this "moxarella". I've only ever had pineapple on "Hawaiian" pizza, and was never a massive fan (didn't hate it; it was just meh), so this was a bit of an experiment. And the pineapple was a really great addition. The farinata itself had mixed results. It was really tasty, but the crust didn't have much structural integrity. The bbq sauce was definitely too wet, so that didn't help. The other probably would've been good if I'd cooked it a bit longer before adding the toppings. As it was, I needed a knife and fork for both of them. I'll definitely make farinata again, though.
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Oct 23, 2021 23:53
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I made this one with oyster mushrooms a few nights back, but unfortunately I overcooked the noodles. Seemed like it would have been decent otherwise, but a bit too rich and creamy for my taste. I'd go with less cashew cream and more sauce than in the recipe.
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Oct 23, 2021 23:58
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Ornery and Hornery posted:I'm gonna try some vegan baking this weekend I'm having to get back into baking more often myself, because signs are pointing to me being gluten intolerant. No official diagnosis yet, but it's looking pretty likely! And hoooo boy, are GF and vegan options pricey. $7 for a pack of four hamburger buns! Nothx, Imma just make some. In my experience, baking just vegan is pretty easy peasy, though trying to modify nonvegan recipes can take some experimentation.
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Oct 24, 2021 00:35
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Yeah, it's really unfortunate that having any sort of special diet can get so expensive really quickly. I have a long list of vegan baked goods to try, but I've just discovered a packet of egg replacer in my pantry, so I'm tempted to find a non-vegan recipe to try it out. Or perhaps I'll just pop it back in the pantry and forget about it again.
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Oct 24, 2021 01:12
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Lady Disdain posted:
Thanks so much for this recipe. I made it as a traditional carrot cake with some daiya cream cheese and it turned out great.  I was really worried there'd be too much candied ginger since 75g is a lot but it mixes in really well and just adds a sweetness and freshness. I wouldn't even call it gingery in taste.
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Oct 24, 2021 19:50
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Lady Disdain posted:Lovely. Have fun, and report back ! I baked the lemon polenta cake in one of your links. I agree its a bit grainy in places so I need to soak polenta for longer. And also combined things more evenly. Flavor is delicious where the syrup dripped into toothpick holes. Its merely good where the syrup didnt drip in. Fun event. Fun activity. Nice outcome. I tried to upload a picture but the iOS app keeps crashing when I select a photo from my library.
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Oct 24, 2021 22:37
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Oh, poo poo, I feel like a recipe-giving fairy godmother  Ornery and Hornery posted:Flavor is delicious where the syrup dripped into toothpick holes. Its merely good where the syrup didnt drip in. I didn't have this issue at all; it was pretty evenly syrupy (except for right around the edges, where the cake was firmer). Did you have a hot cake (straight out of the oven), and cooled syrup ? Let it cool in the pan half an hour or so before demoulding ? Did you have lots of holes ?
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Oct 25, 2021 07:50
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Lady Disdain posted:Oh, poo poo, I feel like a recipe-giving fairy godmother I had a cake that was cooling for about 15 minutes on a cooling rack. Syrup was cooled in the fridge. I don't blame the heat, I blame the fact that I didn't put a lot of holes in. I only created ~12 holes in a circle around the center, about equidistant from the center and the edge. I should have done more hole poking. Also I think I undercooked the cake a bit maybe? It was still yummy and super lemony
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Oct 26, 2021 04:18
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Oh, then yeah, way more holes. With a syrup cake, I find that a hole every ~2cm is usually about right.
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Oct 26, 2021 05:01
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I had a happy accident while making hummus today. I massively overcooked the chickpeas; they were essentially mush. I can only assume this made it easier for my older-than-me food processor to handle them. But it also meant that they were quite wet. I had intended to compensate for this additional wetness while whipping the tahini, but forgot, so the hummus ended up being quite a lot wetter than I would ever've normally made it. And the result is wonderful. It's quite fluffy, there's no graininess. I also added some sumac, which is never a mistake. I also made more schug with those chillies I put in vinegar. This was also a fabulous decision. It allowed me to get all the vinegariness I wanted without having to add so much vinegar that the schug became too wet, which is what happened last time. It's still not as hot as I'd like, though, so I think I'll add a couple of bird's eye chillies next time.
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Oct 29, 2021 01:54
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Found it. This recipe owns but I forgot what it's called. Made it again tonight. Still owns, would recommend.
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Nov 1, 2021 08:19
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I made one of my absolute favourites this weekend: Don't let the terrible photo fool you; it's incredible. It's Yotam Ottolenghis braised fennel with capers and olives, with "Turkish" pide. I use homemade soy yoghourt in place of the ricotta. I also sort of made this curried satay veggie bowl:   I made the sauce and added it to a simple fried rice. Used some leftover cashew cream instead of the coconut cream. It was very tasty, and very easy. I'll be making it again. It's that time of year again, where people post stuff on the internet about halloween, and it makes me crave pumpkin puddings. So I made a pumpkin and polenta phyllo pie:  I also went out to lunch with my dad, and had this incredibly delicious (very misnamed) Persian tasting platter:  Falafels, nut and spice encrusted eggplant (hidden under all the salad), two types of hummus (one was beetroot. Can't remember the other; some sort of chilli thing), flatbread, rocket and baby spinach salad, and plant based "labneh." And my second and first batches of schug, just because they're pretty.  I ran out of green chillies, so batch two had both green and red. I actually think I prefer it multicoloured. On homemade bread, with homemade hummus, soon to be topped with homemade sauerkraut.
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Nov 3, 2021 06:02
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 Made some kadai mushroom with some chanterelles and served it with cauliflower rice. quote:Kadai mushroom gravy can be served with plain rice, flavored rice like jeera rice, ghee rice, roti, chapathi, butter naan or plain parathas. But the semi-dry version mostly goes well with any Indian flatbreads. It can also be packed in school & office lunch boxes.  this is good.
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Nov 3, 2021 20:25
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Anyone got tips or recommendations for making my own vegan yogurt?
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Nov 4, 2021 02:23
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Zosologist posted:Anyone got tips or recommendations for making my own vegan yogurt? I make soy yoghourt using one of these easiyo yoghourt makers, which makes the whole thing a breeze. It was like $25AUD, and was genuinely such a good purchase.  I tried using the oven light method, but my oven light seems to have absolutely no impact on the temperature of my oven. I use a specific brand of soy milk every time, because trial and error has taught me that this one works the best. (It's the Coles organic original, but I don't think you're in Australia.) I began by using a store-bought live culture coconut yoghourt as my starter, then just kept it going. It's tasty, but very runny; definitely a pourable consistency. I decided to use a culture I bought online to try and improve the thickness. The result is about the same thickness but more mucilaginous, and I'm not a fan; once I run out of this culture, I'll go back to the original method. After 12+ hours in the easiyo, the yoghourt has separated: thick yoghourt on the top, gross-looking yellowish water on the bottom (I think this is whey ?). If you wanted a thicker yoghourt, you could just scoop off the thick stuff. I just mix it all together. e: to use the easiyo, you just mix your milk and starter in the container. Pour boiling water into the thermos, pop the container in, and let it sit for the desired time. 12 hours minimum, I prefer around 16. In cold weather, I'll replace the boiling water once if I can be bothered, but it seems to work either way. Lady Disdain fucked around with this message at 04:44 on Nov 4, 2021 |
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Nov 4, 2021 04:27
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Lady Disdain posted:yoghourt
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Nov 4, 2021 07:02
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Rude.
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Nov 4, 2021 07:15
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| # ? May 9, 2024 00:42 |
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Lady Disdain posted:I make soy yoghourt using one of these easiyo yoghourt makers, which makes the whole thing a breeze. It was like $25AUD, and was genuinely such a good purchase. Thank you, I got sucked into the Internet vegan try hard zone where you can only make yogurt from milk youve made yourself and you must use new culture every time never using old yogurt to inoculate your new batch for reasons. Good to know I can just treat this like any other culture/fermentation.
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Nov 4, 2021 16:20
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