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| # ? May 8, 2024 22:35 |
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 Apple piiiiiiie. Crust is a bit pale because I am a genius and forgot to put the almond milk wash on it, and the edge is a bit overbrowned because my pie shielding was not on point. still very tasty though, so I dooooon't care.
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Apr 5, 2022 19:16
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My work schedule has been mad lately, so my cooking has been pretty basic for the past couple of weeks. I bodged together a sour shchi to use up some sauerkraut:  Just veg, homemade sauerkraut and a tin each of diced tomatoes and red kidney beans. Jjajangmyeon:  Used textured vegetable protein. I didn't have enough chunjang, so I added in some soybean paste which made it really salty. Still good, but close to too salty. I don't normally make two dishes in a meal, because I'm lazy and it's stressful, but I couldn't decide which to make, and both were fairly easy:  A modified version of this chana dal (split red lentils in place of chana dal (yes, chana dal without chana), 500 grams of mushrooms, some carrot and pumpkin) and this cabbage and green pea curry. I make the dal regularly because it's so bloody good. The curry was also really tasty, and very easy; but the recipe says to add 2-3C of water 5 minutes before serving, which I'm glad I didn't do, because it would've been soup if I had. I made a very simple date tart:   Dates soaked in hot water then blitzed with a little bit of vanilla, salt, and cornflour, in a phyllo crust. Very good. Bodged together a pistachio "tiramisu":  Made a very simple sponge cake, pricked it and poured some warm orange juice and vanilla over it while it was hot. Soaked a load of pistachios in soymilk overnight, blitzed them with more soymilk and some cornflour. It was incredibly tasty, but the sponge went stale far quicker than it does when I make regular vegan "tiramisu" because it wasn't twice baked. Definitely making it again, though, with some modifications.
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Apr 7, 2022 23:00
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Hello, I would like to eat spicy nashville hot chicken. Except tofu. Please post your fave spicy crispy tofu recipes.
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Apr 8, 2022 22:02
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I don't make it very often but I like mary's test kitchen's recipe for stuff like that. https://www.marystestkitchen.com/best-vegan-fried-chicken-gluten-free/
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Apr 8, 2022 22:50
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AnimeIsTrash posted:I don't make it very often but I like mary's test kitchen's recipe for stuff like that. Thank you for the link! Fake meat is gross as gently caress. This is neat though because it’s just twice frozen firm tofu. And that resource you provided has this: https://www.marystestkitchen.com/vegan-nashville-hot-tofu/ Heck yeah
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Apr 8, 2022 22:54
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Ornery and Hornery posted:Thank you for the link! That one you've linked is the one I've made. I also really like battering and frying cauliflower and you can dress it up however you want from there too. Cauliflower makes extremely good nuggets, cutlets, etc.. if you want something with a nice toothsome texture.
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Apr 9, 2022 02:36
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Made these as a part of the passover plan. It always comes out amazing, but needs a huge food processor to chop everything. https://toriavey.com/toris-kitchen/sephardic-charoset-truffles/ 
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Apr 15, 2022 05:10
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notwithoutmyanus posted:Made these as a part of the passover plan. It always comes out amazing, but needs a huge food processor to chop everything. This is the first time I'm actually bothering with a seder plate since going vegan, and I only made the decision this morning, so I'm using a roasted beetroot because that's what google said to use and I didn't have time to search for an alternative, but I'm not in love with the idea.
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Apr 15, 2022 06:05
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A picture of a bone is an interesting idea. I made the vegetable paella that Tycho recommended the other day: https://spainonafork.com/authentic-spanish-vegetable-paella-recipe. I got my timing a little wrong, so I didn't manage to get a crust on it, but it was still very tasty. Lady Disdain fucked around with this message at 11:39 on Apr 15, 2022 |
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Apr 15, 2022 11:30
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Unless you're willing to let things go a while and risk burning/overcooking, I find you basically have to wing it in order to get a crust, so unless you've made the recipe before it's a bit of a shot in the dark.
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Apr 15, 2022 11:36
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Yeah, I ended up leaving it longer during the scorching phase than the recipe called for, but I misjudged the "start timing when all the stock has been absorbed" part. Another 2 minutes and it would've been perfect; I got some scorch, but not a proper crust.
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Apr 15, 2022 11:44
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Lady Disdain posted:What are you using for z'roa? I'm just using a beet for the shankbone, yeah. I think I read something about (apparently charoset) about it not being what people think it is. Guess it wasn't zroa. completely off topic, but yi/ref: https://www.haaretz.com/jewish/food/.premium-jesus-demons-and-flatulence-a-brief-history-of-charoset-1.10727366 Lemme pull up my list. Here's what we have seder plate items: potato parsley beet leafy green chazeret - kale? matzo avocado (seed = egg) horseradish notwithoutmyanus fucked around with this message at 21:45 on Apr 15, 2022 |
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Apr 15, 2022 21:31
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Looks good. I went with: matzo charoset (my grandmother's recipe is already vegan  )roasted beetroot Karpas: parsley and mint Maror: radicchio Chazaret: watercress Beitzah: mixed seeds and a whole avocado, because why not
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Apr 16, 2022 03:48
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Honestly I don't think anyone can' go wrong with incorporating avocado into any meal. We made a shitload of stuff, including a veganized chicken cacciatore recipe for a pressure cooker that we swapped chicken for portabello mushrooms and laid on top of mashed potatoes. Photobomb also included my daughter's play Seder plate because she loves it. . Recipe if anyone wants, below. - 3lbs mushrooms - 1 cup diced tomatoes - 1/3 cup white wine - 1 & 1/2 cup sliced onion - 1/2 cup chopped carrots - 1/2 cup chopped celery - 2 cloves garlic minced - 2 Tbsp minced parsley - 1 tsp oregano - 1 tsp salt - 1/4 tsp black pepper - 1 can (6oz) tomato paste Veganized version of chicken cacciatore Directions: Place all ingredients except tomato paste in pressure cooker pressure cook 8 minutes, instant release stir in tomato paste simmer until thickened, and then serve. notwithoutmyanus fucked around with this message at 05:38 on Apr 16, 2022 |
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Apr 16, 2022 05:36
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I can't vouch for any of them, but this humble bundle has 4 vegan cook books and 2 vegetarian, if anyone's interested.
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Apr 16, 2022 09:40
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AnimeIsTrash posted:Everyone likes Lasagna. The lentil she makes is also really great for pastas in general. I just want to third this recipe. Made this for friends and it's incredible.
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Apr 16, 2022 14:44
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TychoCelchuuu posted:WARNING: RECIPE DUMP DETECTED I made these the other day. I don't have a pan small enough to fit in my steamer, so I made individual portions in drinking glasses, topped them with the coconut sauce and served them as-is.  I didn't have enough rice flour, so I used about 1/3 wheat flour. They were much denser than I'd imagined they would be, but that's probably an effect of the flour substitution ? I also might've over-cooked them. So delicious, though. I'll definitely make them again.
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Apr 18, 2022 05:29
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They're still pretty dense even just with rice flour. The word "cake" might just be setting the wrong expectation. If anything it's sort of like a very firm custard.
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Apr 18, 2022 06:14
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That's more what I was expecting, but mine was really just like a very dense cake. More like suet pudding or something.
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Apr 18, 2022 06:53
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Segue posted:I just want to third this recipe. Made this for friends and it's incredible. I also made this, but definitely hosed up the mozzarella lol, the rest was delicious though
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Apr 19, 2022 00:25
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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. Nettle's partner here: Thanks for this recommendation, Nettle saw it a ages ago, and it had to "ferment for a while", but eventually she grabbed a used one off of e-bay. We started it off with a spoonful of supermarket yogurt (on the day of the best before date) and the cheapest available soy milk, setting our expectations low and letting it do its thing for roughly 15-20 hours, and it worked much better than we would have dared to hope. The first look inside the jar may be off-putting if you're not used to staring down the barrel of delicious fermentation processes, but it had a surprisingly smooth and spoonable texture, mild taste, and it had even lost the somewhat notable soy flavour the milk comes with. I wouldn't mind if it were a little tangier, but it was definitely a great success for a first try!
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Apr 20, 2022 16:01
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So glad it worked out ! I would also like more tanginess to my yoghourt, but I think that's down to the type of culture used.
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Apr 20, 2022 22:25
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Lara Lee's Coconut & Sambal has a decent number of vegan recipes if you're interested in Indonesian food.
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Apr 21, 2022 17:42
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Hello friends, I am looking for the incredible vegan pasta. Not pasta recipes, but the pasta itself.
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Apr 28, 2022 02:41
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Most dry pasta is vegan, are you looking for something different?
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Apr 28, 2022 02:44
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And if you want fresh pasta, all you have to do is mix semolina flour and water.
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Apr 28, 2022 02:51
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I've never made pasta myself, but the youtube channel Pasta Grannies makes it look pretty doable; no pasta machines, and minimal-ish elbow grease. Most of the sauces aren't vegan (although a lot are), but loads of the pastas themselves are.
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Apr 28, 2022 03:49
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Carotid posted:Most dry pasta is vegan, are you looking for something different? Yes, most of the dry vegan pasta I’ve treated is… ok… but I’m looking for better than ok. I want the high quality noodles!! Mainly brand tips or anything would be nice. P.S. I’m a dummy but when I was looking up brands I sometimes found animal product. Didn’t realize most pasta was vegan by default. Think it was because there was some cross pollination with gluten free searches and also I was a dummy lol
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Apr 28, 2022 05:10
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Yeah, generally, when pasta isn't vegan, it will explicitly state on the front of the package that it contains egg, because that's a selling point. e: gnocchi seems to be the exception; it rarely advertises itself as containing egg.
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Apr 28, 2022 07:31
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I've never bothered with the fancy expensive pastas so I have no personal recommendations, but I've heard people praise Sfoglini so that might be one to check out. Whole Foods sells it in lots of places. In general maybe just buy the expensive ones until you find one you like? The ones made with bronze die extruders are allegedly the best texture because they are rougher and thus sauce sticks to them better. Some YouTube videos, while I'm here: https://www.youtube.com/watch?v=y74RDq28Sro https://www.youtube.com/watch?v=VpAS3RarPi8 https://www.youtube.com/watch?v=pWJmWrDAdIA https://www.youtube.com/watch?v=eYrujQyOruY
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Apr 28, 2022 08:29
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Morning all. I'm looking for recommendations for some really hearty winter meals (think potato and barley stew, mushroom bourguignon with mashed potatoes, etc.) that aren't European(-style). Which other countries do great stodge ?
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May 4, 2022 00:20
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I don't know what stodge is but north Indian food is very hearty. Ditto Middle Eastern food.
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May 4, 2022 03:33
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Lady Disdain posted:Morning all. The heavy stuff, huh. Lemme check recipes. edit:, a shakshuka? probably works with just egg but using some harissa integrates well for the sauce. https://www.veganricha.com/vegan-shakshuka-with-sweet-potatoes-tofu/ https://www.kitchentreaty.com/slow-cooker-5-ingredient-thai-curry-butternut-squash-soup/ - this might work too depending on what you incorporate like chickpeas, quinoa, mung beans. https://vegnews.com/2012/11/sumptuous-shepherds-stew this shepherd's stew pairs well with mash potatoes and vegan gravy. We found this recipe years ago for the gravy and it is amazing, but heavy with the mash. Combo usually ends being 2-3 days worth of food. It's I guess maybe European or just kinda generic as shepherd's pie is everywhere. old vegan gravy recipe posted:8 tablespoons vegetable oil This slow cooker African peanut stew is a winner with my family as well. https://tastespace.wordpress.com/2016/10/15/slow-cooker-creamy-sweet-potato-peanut-stew-plant-pure-nation-cookbook-giveaway/ notwithoutmyanus fucked around with this message at 07:13 on May 4, 2022 |
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May 4, 2022 07:06
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| # ? May 8, 2024 22:35 |
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Thanks for the stodge recommendations. I did some searching, and added some things to my list. My definition of stodge, btw, is essentially just hot, sloppy, and carb-heavy. Tonight, I attempted Ethiopian-ish. Full disclaimer: I've never eaten Ethiopian before, so I've no idea how it's supposed to taste. I'm guessing this wasn't very close to the real deal, but it was very good.  I started with these recipe for the split peas/lentils and the collard greens as a base. I used frozen spinach instead of collard greens, and added nutmeg, pepper and more chilli. For the split peas, I essentially used the lentil recipe but with split peas and no tomato purée. Ethiopian mushroom tibs stir-fry, with some extra added spices and balsamic. I used this method for injera, but used whole wheat flour instead of teff ($40/kg  ). Not sure why they didn't get that tripe texture; I think my batter may've been too thick.All in all, really good, and less stress than I'd imagined 3 dishes and crêpes would involve. I also bodged together an apple and frangipane tart:   Phyllo pastry just to stop it sticking to the pie plate. The "frangipane" is just almond meal, some fine semolina because I didn't have enough almond meal, almond essence, sugar, salt, allspice, soy milk, and a wee bit of (probably unnecessary) oil, topped with apple. Brushed with warm apricot preserve once it was out of the oven. Very easy, very tasty.
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May 8, 2022 12:06
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