|
Just did this, replacing the butter with olive oil, and it was petty great and impossibly filling: https://www.eatwell101.com/garlic-roasted-butternut-squash-recipe
|
#
?
Jan 17, 2022 19:47
|
|
|
|
| # ? May 8, 2024 07:53 |
|
|
Speaking of donuts, I saw this recently and am looking forward to trying it soon. https://www.youtube.com/watch?v=y-OxGWdHxeA
|
|
#
?
Jan 17, 2022 21:28
|
|
|
TychoCelchuuu posted:Donuts look delicious! What recipe did you use? Deep frying is addictive because once you do it a single time, you have a bunch of oil that you can either filter, save, and fry with some more, or you can toss it. And I never want to toss it. Yep, big fat jar of lightly used oil in my pantry I now have no idea what else to do with. I'm contemplating tempeh. I didn't really use a recipe. I bodged it together based on what I seem to remember my grandmother's recipe being like. It ended up being 70% hydration, yeast, salt, tiny amount of sugar which I'd leave out next time. Kneaded it for a couple of minutes, let it rise for an hour or so, made a batch. Then I put the remaining dough in the fridge overnight, and the batch I made the next day were just as good. And the syrup is just equal parts sugar and water by volume, half a sliced orange, and a cinnamon quill. We generally have an orange and cardamom syrup, but I didn't have any cardamom pods. When my grandmother used to make them, they went straight from the oil into the boiling syrup, and were then eaten dunked in yoghourt, but I tried that and they just ended up slightly soggy. No idea how she kept them crisp. Lady Disdain fucked around with this message at 23:09 on Jan 17, 2022 |
|
#
?
Jan 17, 2022 23:04
|
|
|
One more video, since it's so simple and elegant: https://www.youtube.com/watch?v=U7AbVxgl_xw
|
|
#
?
Jan 18, 2022 14:54
|
|
|
I've never heard of "brightening oil" but that looks too simple to not try.
|
|
#
?
Jan 18, 2022 17:22
|
|
|
What is brightening oil ? Google just shows skin whiteners  Is it just oil that's added at the end to... brighten ?
|
|
#
?
Jan 18, 2022 23:58
|
|
|
I imagine it's just sesame oil. Sesame oil has a really low smoke point so it burns easily if you try to cook with it. It's best to add it at the end for flavor.
|
|
#
?
Jan 19, 2022 20:59
|
|
|
Cheese 1.0 update: Recap: It moulded in the 13° cheese fridge for 2 weeks, then aged in the regular fridge for a month, then I decided it wasn't mouldy enough, so I stabbed a bunch of holes in it, and put it back in the cheese fridge until the holes had grown over with mould, then back into the regular fridge for another week or 2.  It was slightly mouldier, but not really more flavourful. Way too dry, though. Still tasty. I suspect batch 2.0 is going to be even drier, which is a pity. Might have to increase the liquid in my next batch. I made 2 loaves of rye bread, which is far too much bread.  The colour is from cocoa powder; I couldn't get wholemeal or dark rye flour. It's really tasty, but very dense. I don't think I did anything wrong with the recipe; it's just a dense bread. On the bright side, this makes it possible to slice it quite thin. Used it to make reubens, which I've been craving since going vegan.  Absolutely delicious. Vegan cheese, homemade Russian-ish dressing, homemade sauerkraut. I made two versions of the "meat:" tempeh for me, and jackfruit for everyone else. Apparently the jackfruit was much better (  ).Used even more of the bread to make this French toast casserole.  I didn't have any silken tofu, so I used cooked rice, and it worked beautifully. It's a little on the drier side, because I assembled it then let it sit in the fridge for a few hours before baking. In the future, I'd either bake immediately, or dunk the bread and assemble, but save the extra custard to pour over at the last minute before baking.  Bulked the sauce out with pears because blueberries are too expensive, and served it with soy yoghourt. I made these split pea patties.  Had them in lettuce wraps (is that what they're called ? When you wrap the thing in lettuce instead of bread), with tomato, cucumber, red onion, and a hummus, yoghourt and mint sauce. Very tasty. I don't think the patties would be firm enough to survive a burger, but I made them on the smaller side (yielded 16 instead of the 10 the recipe says), and they worked just fine in lettuce wraps.
|
|
#
?
Jan 23, 2022 22:53
|
|
|
TychoCelchuuu posted:Provecho by Edgar Castrejón - a Mexican cookbook. Sample recipe: adobo mushroom tacos. This is from a couple pages back but I bought this cookbook and have made several recipes from it that have all come out really really good.
|
|
#
?
Jan 25, 2022 17:36
|
|
|
Somebody here recommended roast sprouts. Had a sprout-stalk left over so we roasted in the oven today, then scraped out the innards and mixed it with salt and pepper and olive oil. Tasted strongly like wasabi, quite strange but not bad!
|
|
#
?
Jan 26, 2022 19:55
|
|
|
AnimeIsTrash posted:This is from a couple pages back but I bought this cookbook and have made several recipes from it that have all come out really really good. Yeah I also made stuff from Provecho. Can confirm good recipes. I tried making the cotija cheese recipe (with cashews to replace a lack of macadamias) to add to enchiladas I was making and it worked out very well. I also made bean soup recipe earlier in the book that read simple but had great taste, as well. Forget which one.
|
|
#
?
Jan 28, 2022 16:37
|
|
|
Partner tried doing the fried cucumber for dinner, along with some other stuff. They were delicious. Like courgettes, but cheaper and tastier!
|
|
#
?
Jan 29, 2022 20:44
|
|
|
I made peanut soup, and it is baller.
|
|
#
?
Jan 29, 2022 22:23
|
|
|
A corn chowder, a lentil dish (from a book with some nice vegan recipes), and some YouTube videos: https://www.youtube.com/watch?v=5QROvXDZNvE https://www.youtube.com/watch?v=L65mpSkJgUE https://www.youtube.com/watch?v=GE5yO8BMIhg https://www.youtube.com/watch?v=Wg7rmBb4OsU
|
|
#
?
Feb 1, 2022 07:41
|
|
|
Made these peanut tofu noodle bowls for my lunches this week, and it's preeeetty good.
|
|
#
?
Feb 6, 2022 01:40
|
|
|
Double posting for a question! If I wanted to make something that calls for chunk style TVP, would soy curls work as a substitution there?
|
|
#
?
Feb 7, 2022 13:35
|
|
|
Yeah, they're the same thing. The only difference is the shape. TVP is made out of soy. Some videos while I'm here: https://www.youtube.com/watch?v=Ri4l-GMSftE https://www.youtube.com/watch?v=-Dx10Y_cLNI https://www.youtube.com/watch?v=HhnfWnBqEh8 https://www.youtube.com/watch?v=l8uWDIC5MyQ https://www.youtube.com/watch?v=wQ5WGNFWJQk
|
|
#
?
Feb 7, 2022 15:28
|
|
|
I agree that you can use them interchangeably if you want, but I personally find chunk TVP and similar products to have a different taste and texture from Butler soy curls. Probably doesn't matter for what you want to use them for though!
|
|
#
?
Feb 8, 2022 18:44
|
|
|
I made the sour shchi I've made before, and served it with boiled potato dumplings stuffed with sautéed mushrooms, garlic, parsley and dijon mustard. Very good. I also made the white bean and kale pasta soup I've made before. I bodged together a quick kimchi using a combination of these two recipes. Let it age in the fridge for 2 weeks, and it's very tasty. It could do with longer, but I'm impatient. I'd double the gochugaru next time, though. I've started having the world's easiest kimchi miso soup for breakfast every morning, and it's possibly my best ever decision:  Just broth, carrot, kelp buds and gochujang boiled until cooked. Stir in miso. Pour over kimchi. I made a tofu and potato paneer (or is it saag ? I really don't know) using frozen spinach:  I used an immersion blender, and was far too lazy to spend time getting it very smooth, but it was incredibly good. Made Vietnamese-style-ish crispy rice paper pancakes, based on this recipe:   It's rice paper in a dry pan, smeared with a besan flour-based batter; no oil needed for cooking, and they don't stick to the pan. Genius. Stuffed them with pan fried tofu, mung bean sprouts, carrot, red onion, and cucumber, wrapped them in lettuce to stop them sticking to my fingers, and dipped them in a fysh sauce and lime dipping sauce. I could live off these things. Made a lemon curd tart:  The filling started with whole lemons boiled in water to remove the bitterness, then chopped and cooked again in water and loads of sugar. It's like juice+zest x1000. Unfortunately, I didn't boil them for long enough, so they retained a wee bit of bitterness I wasn't thrilled about. Blended them up with rice porridge and a bit or cornflour and baked in a shortcrust crust. So delicious; genuinely tasted like lemon curd. Made this mapo tofu:  Can't figure out why mine isn't even a little bit red. (It looks thicker than it is because the photo was taken when it was fridge-cold) I added a chopped, seeded cucumber that needed eating, and immediately regretted it, because I hate cooked cucumber. Turned out to be a good decision though; I didn't let it cook, just warmed it through, and it added a great crunch. Made some slightly underwhelming tofu burgers that I bodged together at the last minute:  The chickpea and peanut sauce was so delicious that I ended up eating the leftovers just with a spoon. Bodged together some no-bake brownies by combining these two recipes:  It ended up being steamed pumpkin, dates, oats, coconut flour, cocoa powder, walnuts, coconut oil and golden syrup. Served them with coconut ice cream. Absolutely loving stellar.
|
|
#
?
Feb 9, 2022 05:55
|
|
|
For a while I would eat rice + kimchi for breakfast. Kimchi is a very good breakfast food I think. Bold flavors to wake you up. Paneer means "cheese" and saag means "leaf vegetable." Paneer saag is a common dish made from paneer and something like spinach, mustard greens, etc. You made tofu aloo saag (aloo is "potato"). The red in map tofu comes from the doubanjiang and (if using) chili oil and/or chili powder. If your doubanjiang is not very red, your dish won't be very red. Those brownies look amazing. I haven't had chocolate in years.
|
|
#
?
Feb 9, 2022 09:41
|
|
|
Oops, I meant I wasn't sure if it was a saag or a palak  My chilli oil and chilli powder are definitely pretty red. The doubanjiang is fairly brown, but I'm still surprised by the complete and utter lack of red. I can't imagine going years without chocolate. I'm not even a huge chocolate person, but years is ever such a long time.
|
|
#
?
Feb 9, 2022 11:07
|
|
|
I haven't made kimchi in ages, need to get another batch going. Kimchi is so good.
|
|
#
?
Feb 9, 2022 13:07
|
|
|
I think I've posted it before but this recipe is a pretty great kimchi recipe.
|
|
#
?
Feb 9, 2022 13:58
|
|
|
One of my favorite things about kimchi is that the technique works pretty well with other cruciferous vegetables. I learned about this from a friend whose wife would make kimchi but he hated the sliminess that Napa cabbage would make, so she made it with regular cabbage & he preferred that. I tried the same thing with brussel sprouts and it was  . Next up: trying to make kimchi with cauliflower.
|
|
#
?
Feb 9, 2022 15:56
|
|
|
Brussel Sprout kimchi is where its at. I have two jars going right now.
|
|
#
?
Feb 9, 2022 16:26
|
|
|
I made mine with wombok, and can't say I'd call it slimy, but perhaps I just have a higher threshold for slime tolerance. I'm tempted to try other vegetables, but womboks and carrots are about as cheap as it gets around here, so that's what I'll stick with. Brussel's sprouts sound great, but are prohibitively expensive. I'm currently in the precarious position of having not enough jars for my pickling needs. So I need to eat enough kimchi that it can be transferred into a smaller jar so that I can use the big jar for my next batch, and have the next batch ready before I run out of the old.
|
|
#
?
Feb 9, 2022 21:42
|
|
|
Lady Disdain posted:Oops, I meant I wasn't sure if it was a saag or a palak Palaak just means spinach lol
|
|
#
?
Feb 10, 2022 00:05
|
|
|
AnimeIsTrash posted:Palaak just means spinach lol Palak paneer and palak aloo are definitely things, though. Things that involve more than just plain spinach. And since saag can also be made with spinach, the question is whether I made a saag or a palak. The recipe I sort of followed was called aloo palak, but it was also tagged saag. I tried reading about the difference, but lost interest before I got too far. e: It occurs to me that this is probably just a "white people know nothing" question. e2: It was this recipe if anyone was curious. Lady Disdain fucked around with this message at 01:19 on Feb 10, 2022 |
|
#
?
Feb 10, 2022 00:07
|
|
|
Saag is the name of the dish made out of leafy greens. It can be made with spinach (palaak) or other leafy greens. So asking "did I make saag or palak" is like making a spinach quiche and asking "did I make spinach or quiche?" The answer is that you made both.
|
|
#
?
Feb 10, 2022 01:37
|
|
|
drat it, why do restaurants and recipe blogs just call it palak then. My brain is too white and smooth to process this.
|
|
#
?
Feb 10, 2022 04:47
|
|
|
Lady Disdain posted:drat it, why do restaurants and recipe blogs just call it palak then. My brain is too white and smooth to process this. It gets even more fun. In Punjab they have a dish called shalgam ka saag which is made from turnips with little to no greens. http://www.thesecretingredient.in/punjabi-style-shalgam-ka-saag-mashed-turnip-in-indian-spices-shaljam-ka-bhartha/
|
|
#
?
Feb 10, 2022 05:14
|
|
|
Even more of my own personal boofheadedness: I drastically underestimated the size of my wombok. I don't have a bowl even remotely large enough for it, so I had to salt it in the sink:  I once saw an ajumma do it this way in an episode of Invincible Youth, though, so I'm giving myself points for authenticity. My first batch of kimchi was also made of a whole wombok, and fit nicely in that large jar. I can't fathom how this wombok was so much larger.  AnimeIsTrash posted:It gets even more fun. In Punjab they have a dish called shalgam ka saag which is made from turnips with little to no greens. This looks absolutely delicious; it's gone on my list. Thanks. (choosing to ignore the weirdness with the name)
|
|
#
?
Feb 10, 2022 05:24
|
|
|
A few random recipes and videos: https://kitchenofdebjani.com/2018/04/narkel-diye-cholar-dal-recipe/ https://kitchenofdebjani.com/2019/12/mulo-diye-motor-dal-bengali-yellow-split-pea-with-radish/ https://www.youtube.com/watch?v=A0DVrHugV68 https://www.youtube.com/watch?v=yX_YPuND6Nk https://www.youtube.com/watch?v=-ZYHETRQaxA https://www.youtube.com/watch?v=Q4-nzpf0LQs
|
|
#
?
Feb 15, 2022 09:14
|
|
|
TychoCelchuuu posted:Donuts look delicious! What recipe did you use? Deep frying is addictive because once you do it a single time, you have a bunch of oil that you can either filter, save, and fry with some more, or you can toss it. And I never want to toss it. Oh heck yeah. Dumplings of all types are delicious and shoutout to the goon making vegan potsticker.
|
|
#
?
Feb 19, 2022 09:27
|
|
|
This Humble Bundle has some books of interest to vegans: Vegan Richa's cookbooks, Japanese Farm Food (not vegan but lots of vegan recipes), a vegetarian ramen book, a very non-vegan French cookbook with some vegan stuff, and a book called "Vegan Reset" which has great ratings on Amazon.
|
|
#
?
Feb 21, 2022 15:37
|
|
|
Mushroom and kale stroganoff: No recipe. Navratan korma:  I used this recipe, but did it on the hob, used a combination of toasted cashews and walnuts, added chickpeas. Very delicious. Thai-style "fish" cakes with "green pawpaw" salad:  An elderly Thai woman told me that grated swede could be used in place of green pawpaw in som tam, so I had to try it. And yep, totally works, totally delicious. The fish cakes were inspired by this recipe, but I went way off piste. Used grated carrot and cabbage instead of jack fruit, and pan fried instead of baking. Predictably, they had absolutely no structural integrity, but they were delicious. Bodged together a dipping sauce of curry paste, peanut butter, and lime juice. Cold ramen with soy milk:  Based on this recipe, but I made a lazy version by cutting some corners. The toppings were corn, cucumber, carrot, kelp, wood ear mushrooms tossed in doubanjiang, and shop-bought crispy shallots. So bloody tasty. The weather's been too warm lately to have kimchi soup for breakfast, so I've started having cold kimchi soy milk soup instead, based on this ramen. Carrots and kelp cooked in a small amount of water, which is then poured into soy milk mixed with gochujang, miso and rice wine vinegar, then add kimchi. Very tasty. Lime cheesecake with gingernut crust:  I used this recipe as a reference for quantities and ratios, etc. so it would hopefully set, but didn't really follow the recipe. I decided to leave my shopping until 10 minutes before closing time on Friday night, so the shop didn't have limes. I improvised with lime marmalade. I've used firm tofu in desserts before, and been disappointed by the noticeable tofu flavour, so this time I mashed the tofu with the marmalade, lemon juice and zest, and some sugar (too much sugar, it turns out), and let it marinate overnight. It worked perfectly; no tofu flavour at all. I panicked at the last minute that there wouldn't be enough filling (a running theme in my cooking adventures), so I added a few spoonfuls of rice porridge, but didn't blend it properly, so there are visible pieces of rice. It set beautifully, though, and was so incredibly tasty. The texture isn't like a dairy cheesecake, but I was impressed by how creamy it was. Carrot halwa (served with soy yoghourt):  I used this recipe, but panicked at the last minute that there wouldn't be enough, so I added a handful of sticky rice because I didn't have any more carrots. Ended up with about twice as much as I needed. I've never had halwa before, so I didn't know what to expect. It's incredibly delicious, but I'm a tiny bit disappointed that there isn't more carrot flavour.
|
|
#
?
Feb 22, 2022 11:45
|
|
|
 Made some cookies today. ETA: Also, not food related, but I just want to rave a bit about a locally owned small business I found. Specializes in vegan personal care products, with no artificial scents in any of it. Seeing as I am allergic to a buttload of artificial scents, I was happy to find it, and even happier that ever product I've tried has been Amazing. AngryRobotsInc fucked around with this message at 21:12 on Feb 22, 2022 |
|
#
?
Feb 22, 2022 19:41
|
|
|
I loving love cookies. I think they might be the best kind of dessert. They are definitely the easiest to make ahead of time, bring to an event, share with people, etc.AngryRobotsInc posted:Also, not food related, but I just want to rave a bit about a locally owned small business I found. Specializes in vegan personal care products, with no artificial scents in any of it. Seeing as I am allergic to a buttload of artificial scents, I was happy to find it, and even happier that ever product I've tried has been Amazing. Some videos: https://www.youtube.com/watch?v=UsZTmDtbKrc https://www.youtube.com/watch?v=uaqeScuUjTY https://www.youtube.com/watch?v=55X8M68rCiQ
|
|
#
?
Feb 23, 2022 07:03
|
|
|
I bought a new dryer a few months ago and it came with a free sachet of "scent boosters" I opened the packet of the packet to have a whiff, and then threw them away. I don't mind the smell of most washing powders and stuff, but they were too much for even me, and I hadn't even got the packet properly open. Here's some red bean paste buns to make this post about food:   Just generic bread dough I always have about. Baked half in the oven, and steamed the others. The steamed ones were the best, but the oven ones were also pretty good once they were cold.
|
|
#
?
Feb 23, 2022 09:38
|
|
|
|
| # ? May 8, 2024 07:53 |
|
|
TychoCelchuuu posted:This Humble Bundle has some books of interest to vegans: Vegan Richa's cookbooks, Japanese Farm Food (not vegan but lots of vegan recipes), a vegetarian ramen book, a very non-vegan French cookbook with some vegan stuff, and a book called "Vegan Reset" which has great ratings on Amazon. I got this and I'm really excited to crack into some of them.
|
|
#
?
Feb 23, 2022 16:28
|
|
