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For my work lunches, I usually do a meal prep that consists of a salad made of some kind of grain (barley, farro, bulgur, quinoa), roast veggies, and then some combination of other add ins (feta, dried fruit, nuts, olives, beans - depends on the flavor profile I am going for). I have a couple different variations that are go-tos, but I tried a new "Three Sisters" style that consists of roasted squash, roasted corn, and beans mixed in with my grain of choice, with roasted sunflower seeds for a good crunch plus a light cider vinegar dressing for a bit of tanginess. Very filling, very tasty, and also nicely flexible as a recipe as well.
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Nov 18, 2021 20:14
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| # ? May 8, 2024 11:49 |
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PCC Community Markets has a lot of good recipes for salads like that: check it out. Feta's not vegan though 
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Nov 19, 2021 02:48
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Today's effort: Sourdough, sauerkraut, and cashews for cheesemaking. First step of cheesemaking complete:  I initially tried to blitz the cashews in the nutribullet, but the mixture was too dry, and I had to switch to my ancient food processor. So the mixture isn't completely smooth. As I was making two types of cheese, I blitzed all the cashews together, divided the mixture in half, then added the mould to each half and mixed it in with a spoon; I really hope that's mixed enough. Now they'll sit at room temperature overnight, before I put them into moulds tomorrow, then into the
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Nov 19, 2021 05:12
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13°C. Everything I've looked at seems to say that it needs to be 11-15, and 13 is the temperature the fridge happened to land on when I set it to it's warmest setting.
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Nov 19, 2021 06:44
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TychoCelchuuu posted:PCC Community Markets has a lot of good recipes for salads like that: check it out. Feta's not vegan though  Oh boy, it sure isn't! Sorry - I actually eat vegetarian, but just wanted to share my most recent recipe with the thread here. Thanks for the link, nevertheless! I think I am definitely going to spend a lot of time there today and tomorrow hunting for new recipe ideas.
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Nov 19, 2021 15:10
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I still can't find tofu to save my life right now, but I can find dry soy beans and soy milk, so I guess I'm going to be getting into making my own tofu for the time being.
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Nov 19, 2021 15:37
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I don't post a lot about cookbooks here which is my bad - there are some really excellent cookbooks out there which are worth checking out. The OP has some but here are some newer ones that people might be interested in: Provecho by Edgar Castrejón - a Mexican cookbook. Sample recipe: adobo mushroom tacos. The Korean Vegan Cookbook by Joanne Lee Molinaro. The Vegan Iraqi Cookbook by Lamees Ibrahim. Sample recipe: cracked wheat kubba. The Cajun Vegan Cookbook by Krimsey Lilleth. I can't vouch for any of these since they are quite new and I haven't read them yet (the Cajun one isn't even out yet - it comes out in a few days). But the ones that are out have very good online reviews. Moby also has a cookbook in case you care.
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Nov 20, 2021 10:40
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Today's effort: Today's sourdough has a better crumb structure, and the chew I'm looking for. Didn't get much oven spring, though. I think my dutch oven wasn't hot enough, but I didn't have enough time to let it preheat any longer.  I also tried heavily spraying the bread with water before closing the dutch oven. I normally give bread a gentle spritz (like, one spray of a spray bottle), but I saw someone on youtube going in heavy with the spray bottle, so I tried it. Much softer crust than I'm used to. Not sure if that's the water, or the oven temp. I prefer it crunchy, but it's nice to know that the softer crust is an option. I made a vegan version of Moroccan fish, by simply leaving out the fish and doubling the chickpeas.  We'll be having it with brown rice tomorrow. Made couscous "cake" for dinner tonight.   I got the idea from this Yotam Ottolenghi recipe, but changed it in just about every conceivable way. I used regular couscous, added charred spring onions, sautéed carrots, mushrooms, and garlic, lots of fresh mint, yoghourt and hummus. A small handful of breadcrumbs to help it bind, but I don't actually think they were necessary. I made the sauce with green capsicums and a fraction of the garlic (I would've liked it garlicier, but didn't have enough). It was bland (my fault for sure, not the recipe's), so I added more vinegar, hummus and a little bit of peanut butter. Let it sit in the fridge for a few hours and it was really tasty. Served it with fennel two ways (finely sliced raw, and thick charred slices), and watercress and orange with an orange vinaigrette. All together, a very tasty meal; rather pleased with it. I also made the orange polenta cake I adapted from the Nigella recipe again. I soaked the polenta for 2+ hours, and it was still grainy. No idea how to eliminate that without either precooking the polenta, or making the cake in advance and letting it sit for a day or two before eating it. Still happy with the recipe, though; it's incredibly delicious, and the graininess doesn't really bother me. Cheese update: Day 2 After sitting out at room temp for ~18 hours to ferment, I popped the mixture into the fridge (the regular fridge) to firm up a bit, then put it into cling film-lined ramekins. As far as cheese moulds go, the ramekins are taller and smaller in diameter than I'd like, but they're what I have.  This step was easier than I'd imagined; using two silicone spatulas kept the mixture fairly well contained. The hardest part was getting the cling film into the ramekins without it sticking to itself and getting scrunched up. They're in the cheese fridge now, ~15°. Lady Disdain fucked around with this message at 11:23 on Nov 20, 2021 |
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Nov 20, 2021 11:21
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That all looks great, especially the
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Nov 20, 2021 11:32
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TychoCelchuuu posted:I don't post a lot about cookbooks here which is my bad - there are some really excellent cookbooks out there which are worth checking out. The OP has some but here are some newer ones that people might be interested in: The Cajun one looks interesting. I love Gumbo, but don't know how to do it when so much of the flavor comes from animal fat.
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Nov 20, 2021 15:04
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That Korean cookbook is exactly up my alley. One of my favorite cuisines, though Filipino beats it out just a bit.
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Nov 20, 2021 19:25
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TychoCelchuuu posted:That all looks great, especially the I'm using 80% hydration, which is what people on the internet(TM) generally seem to use. I'll fiddle with the oven temp some more, and if I still can't get it, I'll move on to hydration. Thanks for the tip.
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Nov 20, 2021 21:51
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I've ended up with 2 kg of brown onions. Does anyone have onion-heavy recipes that aren't fried (onion rings, bhajis, etc.) or French onion soup ? (I am open to other varieties of onion soup, though.) e: I've had a bit of a squiz, and come across these recipes that I like the look of: Caramelised onion risotto (although I had risotto only last week, so perhaps not.) Zwiebelkuchen Pissaladičre (a favourite from my childhood; not sure how I feel about the lack of anchovies, though) French onion chowder Caramelised onion dip, which I'm thinking of turning into a pasta sauce French onion gnocchi bake I'm still open to other suggestions, though. Lady Disdain fucked around with this message at 00:17 on Nov 23, 2021 |
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Nov 22, 2021 23:38
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Anyone have favorite vegan thanksgiving dessert recipes? I'm going to try to make this one tomorrow. I'm not sure about the flavor profile, but it's pretty simple. https://yupitsvegan.com/chocolate-chip-eggnog-bread-pudding/ (for some reason the url says chocolate chip eggnog pudding, but the recipe is just maple/brown sugar bread pudding) I really want to make traditional plum pudding for Christmas, but I don't know where to start with a vegan substitute for suet...
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Nov 23, 2021 02:45
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Lady Disdain posted:I've ended up with 2 kg of brown onions. Does anyone have onion-heavy recipes that aren't fried (onion rings, bhajis, etc.) or French onion soup ? kreeningsons posted:Anyone have favorite vegan thanksgiving dessert recipes?
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Nov 23, 2021 03:08
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Thanks. The Palestinian lentil soup and the Greek mushroom and onion stew have gone onto my list. I'm also fascinated that your onions last forever. I'm lucky to get a fortnight out of mine before they go wrinkly and mouldy, and sprout.
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Nov 23, 2021 05:10
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Sprouting is kind of common but it's not a huge deal. Wrinkling and molding can partially be avoided by storing them in dry, well-aired places and partially by getting good quality produce.
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Nov 23, 2021 07:01
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Also don’t store them with your potatoes. Doubles the life span of both.
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Nov 23, 2021 07:28
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Make a big ol batch of pico de gallo and sumac onions (I've had it made with brown/yellow onions)
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Nov 23, 2021 10:23
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Zosologist posted:Also don’t store them with your potatoes. Doubles the life span of both. 
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Nov 23, 2021 10:50
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TychoCelchuuu posted:I don't post a lot about cookbooks here which is my bad - there are some really excellent cookbooks out there which are worth checking out. The OP has some but here are some newer ones that people might be interested in: What about https://www.amazon.com/Vegetable-Kingdom-Abundant-World-Recipes/dp/0399581049 - Vegetable Kingdom by Bryant Terry?
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Nov 23, 2021 19:55
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Cheese update: Day 6 MOULD !  I have two varieties of cheese (brie and Roquefort). To ensure I didn't mix them up, I marked two of them and have done a good job of keeping them separate. But I can't actually remember which two I marked, the brie or the Roquefort. ^That is the mouldiest by far, but two of the others also have very small amounts of white mould. So either the Roquefort mould starts white before it goes blue, or I've cross-contaminated. If it's the former, I'm in a wee pickle, because I'm supposed to poke holes in the Roquefort once the mould appears, and I'm not sure which cheeses to poke.
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Nov 24, 2021 00:27
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notwithoutmyanus posted:What about https://www.amazon.com/Vegetable-Kingdom-Abundant-World-Recipes/dp/0399581049 - Vegetable Kingdom by Bryant Terry?
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Nov 24, 2021 02:29
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Lady Disdain posted:Cheese update: Day 6 This is beautiful. I've been wanting to experiment with that. does it taste remotely like dairy cheese?
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Nov 24, 2021 06:23
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Colonel J posted:This is beautiful. I've been wanting to experiment with that. does it taste remotely like dairy cheese? Absolutely no idea. This is my first attempt, and it won't be ready to eat for another month or two. I'll let you know then. I have licked a small amount off my finger, though, and so far it tastes like cashew. But who knows how the flavour will develop.
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Nov 24, 2021 06:32
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For vegan Thanksgiving dessert chat-- I usually like to do cookies because I just don't enjoy making pie crusts and I'm often tired of apple crisps and stuff by November. Molasses cookies are very easy to make vegan since most of the signature flavor notes are vegan to begin with, and you can quite easily do vegan shortbread cookies which are very flexible in terms of customization (for this year I'm going a bunch of matcha-flavored ones, some orange-vanilla ones, some cinnamon and pecan ones...).
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Nov 24, 2021 07:54
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I made the herb, lime and kidney bean stew last night because I saw the recipe a couple of weeks back and was on the list of things to do. It was incredibly simple to make (although it does take an hour so it's not super quick), and the base of onion, leek, spinach and herbs looked and smelt wonderful even before adding the lime or beans. Quite different from anything I've made recently and definitely recommended. If you've got stuff to be doing in the kitchen like washing up as you go, then the downtime during the hour while you're waiting for something to happen is easily filled. The only thing I did differently was the rice as some of the comments on the piece were complaining about the rice not being tadhig, so I just did that separately and put a nice crispy bottom on it.
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Nov 24, 2021 09:57
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Speaking of Brits, I stumbled upon the youtube channel Food with Chetna recently. A lot of her stuff is not vegan, but a lot is easily veganisable (subbing out ghee for starters).
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Nov 24, 2021 11:30
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I have been getting like a million "But what do you eat?" questions because it came out I'm vegan at work. I don't normally go around telling everyone because who gives a poo poo, but well, refuse a free sandwich and people have questions apparently, and also feel the need to tell everyone else about the one vegan in the workplace. Rather than directly answer "But what eat?" questions fifty gabillion times a day, I'm just going to start stepping up my meal prep game after the holidays. Right now I am hella lazy, and lunch is a LightLife Smart Dog and Lay's chips. I prep by the week, and even before "Well, now I have to delicately step around my reasons for being vegan partly being non-Christian religious reasons in a heavily Christian area" I was planning on doing like....theme weeks where one week is all Mexican recipes, next all Chinese, next Korean, next vegan versions of my Southern comfort foods, etc. etc. because I am exactly the kind of nerd who gets excited over planning stuff like that. Ask me what I eat? I AM GOING TO SHOW YOU ALL THE FOOD.
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Nov 24, 2021 11:42
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Hi everyone, I was linked to this thread since there was recent discussion about making dairy free yogurt and I've been looking at purchasing a yogurt maker since I spend a lot of money buying soy sugar free yogurt every week. Based on what I understand, is it as simple as purchasing dairy free milk + culture + yogurt maker? My understanding was that it always had to be dairy milk in order to make the yogurt. Perhaps the downside of using dairy-free milk is the consistency of the yogurt?
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Nov 24, 2021 13:22
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If you want it to be as thick as store bought yogurt, you may need to add a thickener, like pectin.
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Nov 24, 2021 13:43
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If you want a thicker yogurt you can also strain it through a cheese cloth after.
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Nov 24, 2021 13:48
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Cheese update: Day 7 The mould on the bries is coming along swimmingly. The mould on one of the Roqueforts has a blue tinge, so I now know which cheese is which, and was able to poke holes in the Roquefort. The mould will only grow where the cheese is exposed to air, so more holes = more mould.  
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Nov 25, 2021 03:38
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They look sort of like unfrosted cakes! I have a huge backlog of YouTube videos to post. Time to start clearing them out a bit: https://www.youtube.com/watch?v=jEE1QXg_Qhg https://www.youtube.com/watch?v=HW53GtDDcD4
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Nov 25, 2021 08:56
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Yep. My dad says they look like uncooked pies.
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Nov 25, 2021 10:53
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Cheese update: Day 8 So there are two ways to get air into the blue cheese: poke it, or crumble and remould. I initially went for the poke, because I wanted to limit how much I handled it. But one of them is growing mould faster than the other, so I decided to crumble them both and mix them to distribute things more evenly. My cheeses were still softer (wetter) than I think they were supposed to be at this stage, so pressing them back into the mould without pressing all the air out was a fine line, and I think I erred too far on the side of caution. So my Roqueforts are looking rough.  On the plus side, more surface area = more mould. I might try to smooth them out a little more when I flip them tomorrow, but maybe I won't bother.
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Nov 26, 2021 01:02
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| # ? May 8, 2024 11:49 |
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TychoCelchuuu posted:Do you have an idea for how much mold is the right amount of mold, as opposed to too much or not enough? I suppose it comes down to personal preference. But the post I'm using for reference results in this:  So I'm guessing there's no such thing as too much, as long as it's the right kind of mould. I'm going away on the 5th, though, so that's going to be my cut off date for mould development (then they'll age in the fridge for another month). So I'm aiming for full-coverage, or as mouldy as they happen to be on the 5th.
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Nov 26, 2021 04:25
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