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Maybe it is fully possible on the hob and I'm just doing it wrong 
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May 25, 2022 12:54
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Because I'm  my pressure cooker is a stovetop one*.*I tried looking for it in my kitchen and I think it got lost during a move. Now I wish I got an Instant Pot instead of that Zojirushi rice cooker!
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May 25, 2022 14:55
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I've cooked chickpeas on a stovetop pressure cooker probably hundreds of times. You have to turn the heat down once it reaches pressure and probably there are other things to do if what you're doing isn't working, but it works just fine for me! In fact I've done it with two sorts of pressure cookers, the one I had in America and the one I have now in India (both stovetop models).
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May 25, 2022 15:29
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I always turn the heat down, and I'm fairly certain I'm not overfilling it, but who knows. I'm wondering if it might be to do with the model of pressure cooker. Lots of recipes I see (particularly Indian ones) talk about "whistles;" my pressure cooker is not capable of whistling. It just makes a continuous ch-ch-ch sound like a train.
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May 26, 2022 03:47
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If you are really worried about your beans boiling over, you can bring it to a boil uncovered first and remove the foam with a ladle before closing the cooker. And you can add a bit of oil to prevent excessive foaming, not sure how much it actually does.
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May 26, 2022 12:11
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Oh, interesting. I'll give that a shot.
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May 26, 2022 12:34
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Heck yeah good post I’m gonna eat some leafy greens and chickpeas today can’t wait
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Jun 2, 2022 15:47
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Big book drop from the lotus and the artichoke. They're promoting all their books for 19 Euros using promo code MC19. I've found a lot of cool vegan books from them. ref: https://www.instagram.com/p/CeVvDTAqBUn/
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Jun 4, 2022 00:08
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notwithoutmyanus posted:Big book drop from the lotus and the artichoke. They're promoting all their books for 19 Euros using promo code MC19. I've found a lot of cool vegan books from them. Oh man, thanks for bringing this up. I've been eyeballing the books for a bit, and today was payday, so perfect timing.
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Jun 4, 2022 03:17
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I can vouch for their books, and specifically the Ethiopian, Malaysian, and Sri Lankan ones. They're not mind-blowing or anything, but they're very decent recipes, they keep things pretty simple but also relatively authentic to the cuisines, they don't use a ton of fake ingredients, and those three cookbooks (especially the first two) are good resources for cuisines that don't have a lot of stuff online. The Indian, World, and (to a lesser extent) Mexican cookbooks I find a bit less useful, especially the Indian one, because there are tremendous free resources for Indian recipes online already. (There aren't quite as many good vegan sources online for Mexican food, but I think his Mexican recipes are a little less interesting, and Mexican cookbooks have vegan stuff already.) I was a recipe tester for the Indian and Malaysian cookbooks!
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Jun 4, 2022 04:37
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 Breakfast the other day. Porridge, covered in yogurt with an orange and topped with black treacle. 
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Jun 6, 2022 18:51
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It looks great, how did it taste? I've been hesitant to use citrus fruit in my porridge, something about them - the acidity maybe - makes the oats stay runny.
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Jun 6, 2022 20:30
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It was delicious, the black treacle brought it all together with a hint of bitterness. I didn't really mix it up much though, and the porridge we make tends to be thick enough to stand a spoon up in. Nettle Soup fucked around with this message at 20:57 on Jun 6, 2022 |
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Jun 6, 2022 20:52
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I somehow messed up pressure cooking chickpeas in the instant pot lol The peas kept coming out tough so I keep doing another round pressure cookin'
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Jun 7, 2022 22:42
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Some recipes from the Guardian, always a decent place to check for vegan stuff: https://www.theguardian.com/food/2022/may/30/zucchine-con-menta-e-mandorle-slow-cooked-courgettes-mint-chilli-recipe-letitia-clark https://www.theguardian.com/food/2022/may/30/thomasina-miers-recipe-creamy-white-beans-grilled-leeks-caper-mint-salsa https://www.theguardian.com/food/2022/jun/07/nigel-slater-recipe-for-potato-and-tomato-stew-with-harissa https://www.theguardian.com/food/2022/may/28/meera-sodha-vegan-recipe-kimchi-and-tomato-spaghetti-with-sesame-breadcrumbs (use vegan kimchi obviously) https://www.theguardian.com/food/2022/may/21/meera-sodha-vegan-recipe-caramelised-onion-saffron-potato-pie
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Jun 10, 2022 08:12
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VictualSquid posted:If you are really worried about your beans boiling over, you can bring it to a boil uncovered first and remove the foam with a ladle before closing the cooker. This is a really good tip, because the foam (which is protein, kinda like that stuff that kicks up on a beach when there's a turbulent tide) ends up really gunking up the works. Every single time I've used the Instant Pot to just set-and-forget, when I go to vent, I spray poo poo everywhere, and I sometimes want that fast release because the decompression can help beans split to make some dope refritos. You can get a skimmer for, like, $4 at the grocery store, and man, it makes ALL the difference. I make a lot of Japanese dishes and my goodness, the amount of protein that leeches from the kombu is bonkers. That skimmer has paid for itself maaaany times over.
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Jun 15, 2022 10:44
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Some Chinese recipes (make sure your Oyster sauce is vegan): https://www.chinasichuanfood.com/savory-crispy-eggplants/ https://thewoksoflife.com/sour-spicy-cold-noodles/ https://thewoksoflife.com/scallion-rice/ https://thewoksoflife.com/spicy-enoki-mushrooms-garlic/ https://thewoksoflife.com/spicy-sichuan-boiled-tofu-shuizhu/
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Jun 23, 2022 14:29
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Made some Mediterranean pasta salad. This is my second time making it. First time was delicious and this time I messed it up.  I’m made especially at the dressing which uses way to much acid and mustard. I made a big batch for meal prep and I’m miffed that it’s bad. Gonna work my way through it though.
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Jul 1, 2022 08:26
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You could always try adding some sugar and fat to counteract the acidity & mustard flavor.
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Jul 1, 2022 13:38
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Yeah, I'd just make another batch of the dressing and omit those ingredients. Then either add more veg items to make up for the extra dressing, or toss it all together and drain off the excess dressing, depending what kind of salad it is.
Lady Disdain fucked around with this message at 06:01 on Jul 2, 2022 |
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Jul 2, 2022 05:31
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Done and done. Fat, oil, and sugar were added. Plus cucumber!!! It makes or breaks the dang salad!
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Jul 2, 2022 05:55
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Cucumber is always welcome. Video time! https://www.youtube.com/watch?v=mHZFEYDegd4 https://www.youtube.com/watch?v=ydygI3QwuwQ https://www.youtube.com/watch?v=jINY0TP29iA https://www.youtube.com/watch?v=gOmYn5EgIzg https://www.youtube.com/watch?v=xjeuhSanq0U
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Jul 2, 2022 06:11
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Two recent meals that came out fairly photogenic: Tonight's mushroom and cannellini on scarlet barley from Isa Chandra Moskowitz's classic Appetite for Reduction  And a quick bowl of tofu stir fry I threw together from spare parts when I needed a quick meal over the weekend. No recipe followed here, just "if it's in the fridge, it's in the wok". Whenever I cook for one I always make far too much, a problem I have no intention of solving. 
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Jul 4, 2022 21:01
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I've never even heard of scarlet barley! It's very pretty.
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Jul 5, 2022 03:15
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I love tofu stir fry
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Jul 5, 2022 03:52
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TychoCelchuuu posted:I've never even heard of scarlet barley! It's very pretty. Literally just regular pearl barley with grated beetroot to give it the colour. But scarlet barley sounds more impressive...
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Jul 5, 2022 07:04
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Major Ryan posted:Literally just regular pearl barley with grated beetroot to give it the colour. But scarlet barley sounds more impressive...
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Jul 5, 2022 07:47
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I've not posted in a while, so brace yourselves. After trying the dal tadka at my local, I decided to try making my own:  I combined these two recipes. It was delicious, but not as good as the restaurant's. Used this recipe for chocolate self-saucing pudding.  Used a vegan "egg" (from a packet; chia and rice flour), oil instead of the butter, and soy milk. Left out the marshmallows, served it with custard (the kind from a box, made with soy milk). Very tasty indeed; I've made it again a couple of times since. Bodged this one together:  Pears poached in wine, with a gingerbread slice, served with yoghourt. Not bad, not great; won't make it again. As I worked my way through the leftovers, I discovered that soaking the gingerbread in the hot sauce for a few minutes made all the difference. Had vegan bibimbap at my local ambiguous Asian restaurant:  Very good, except for the presence of avocado, which I don't like warm. Decided to try making my own:  (The sauce is buried at the bottom) I've made several versions of bibimbap and bibimmyeon over the last couple of weeks, with whatever veg I have in the fridge, plus a mixture of rehydrated shiitake and wood ear mushrooms. Room-temp bibimmyeon has become my go-to take-to-work lunch. Had a bunch of leftover wine-poached pears, so I added apples and turned them into a crumble:  Was given an air fryer, and thought I'd best try it out, so I made air fryer potato wedges and corn:  Air fryer worked well. Shop bought sweet potato and cauliflower burger patty was pretty tasty. Made this malt loaf with pear and rooibos:  Used sultanas instead of pear. Left out the sugar, and served it with a coconut cream caramel sauce. Couldn't taste the rooibos at all over the malt. Not bad; won't make it again. Made something based on this self-saucing ginger and toffee pudding:  Made the sauce separately. Thickened it with tapioca starch, which was a mistake; gloop is not a texture I'm fond of. Tasty enough, though. Made Maangchi's dakjjim (braised chicken with vegetables).  This was one of my favourites when I ate meat, so I was keen to try to veganise it. Used "soy chunks" in place of the meat. It was great, but soy chunks are not. I'll definitely make it again, but with tofu or something. Had an antipasto sandwich at a (notoriously over priced) local Italian place:  Delicious and huge, but really expensive. Pickled grilled eggplant, zucchini and capsicum, lettuce, cabbage, carrot, tomato relish, hummus and some sort of cashew cheese. Incredibly squishy white bread I can't make up my mind about. Made a laksa out of laksa paste I found in the fridge while house sitting:  It was really bland, so I threw in a bunch of random spice mixes (butter chicken, rajma masala and shahi paneer, I think), and it was incredible. Added some random veg, and served it with vegan mince sautéed with onion, garlic and some spices. Made something like this Danish-style split pea soup:  Added a load of dried herbs and some additional spices, because it was bland. Didn't have the right kind of mustard, so I added vinegar, cayenne and chilli powder to the soup, and served with hot English mustard, and sliced gherkins. Really very delicious indeed. Made a simple rice pudding that contained half the spice cabinet:  Brown sugar, allspice and lots of cardamom. Served it with soy milk. Other things I've made/eaten recently: Date, nut and coconut balls, rolled in sesame seeds. Fruit cake (dried fruit and nuts soaked in coffee and rum; flour, baking powder). Pita bread pizzas (mixed veg with shop bought vegan "cheese," and spinach and cashew ricotta). Pumpkin soup I made with leftover rendang paste. Rajma masala. (A client made it and it was salty as anything; added some extra beans and veg, and it was great.) Air fryered shop bought spring rolls, steamed veg, homemade sweet and spicy dipping sauce. Pumpkin and maple sponge pudding.
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Jul 9, 2022 07:03
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Lady Disdain posted:I've not posted in a while, so brace yourselves. The restaurant used more salt and fat. This is the secret.
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Jul 9, 2022 23:28
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Inceltown posted:The restaurant used more salt and fat. This is the secret. This is always true, but definitely not the only difference. Theirs had a different consistency and a different spice blend. Next time I get theirs, I'll actually try to pick out the flavours; I was too busy stuffing my face to attempt it last time.
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Jul 10, 2022 01:29
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I love eating plants
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Jul 10, 2022 01:36
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Same. Because of recent weather phenomenon here, the availability (and price) of vegetables has really varied a lot more than usual, so I've been eating seasonally much more than I normally would. So a vegetable will show up in the shops that I've not seen in months, and I'll think "bloody hell, I'd forgotten how much I love those !" and get all excited to eat [name of plant]. Just bought a punnet of alfalfa sprouts for 25 cents and am delighted to munch on a handful of them every time I open the fridge.
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Jul 10, 2022 02:58
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What are some good wfpb salads that a) you can make in bulk on a Sunday to last most of the week, b) don't include pasta, and c) have big chunks for satisfying bites? I'm thinking along the lines of broccoli/cauliflower/potato salad, but looking for ideas with other main ingredients.
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Jul 10, 2022 20:37
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I think chickpeas and cucumbers will add a nice combo of oomph and crunch. Also I don’t know what wfpb is. I have yet to find a salad that I make on Sunday and is good through Friday. Normally there’s a quality dip by Thursday.
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Jul 10, 2022 21:27
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Ornery and Hornery posted:I think chickpeas and cucumbers will add a nice combo of oomph and crunch. WFPB - whole food plant-based. My understanding of it is a vegan diet but with minimally processed foods (so avoiding like processed fake meat patties, white bread, etc.). Thanks for the suggestion of the chickpeas and cucumbers -- some diced onion and tomato would go really well with that.
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Jul 10, 2022 22:22
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Things I put in salads (and think would probably last a week): All sorts of cooked beans/legumes/pulses (tinned lentils tend to be a bit delicate, ime, but boiling them from dry and keeping them al dente works); Brown rice; Vegetables: - cooked: green beans (also good raw), broccoli, cauliflower, sweet potato, corn; - raw: kale (just massage it really really well as you wash it to make it tender), grated beetroot, finely sliced fennel bulb, cabbage; Dried fruit: - sultanas and dates are particularly nice Nuts (I always have roasted, salted peanuts in my cupboard, so they're my go-to. If possible, I wouldn't add them on Sunday, though; leave them until just before serving, or the morning of)
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Jul 11, 2022 00:31
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I think I want to make tempeh a staple of my diet. Any recommendations for simple recipes? So far I've just thrown it on the skillet with some oil and browned it a bit.
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Jul 12, 2022 18:41
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Somebody teach that goon about tempeh because tempeh and Saiyan always taste weird to me even though I love tofu!!! E: lol at autocorrect, ima leave it and you can guess what I was typing
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Jul 12, 2022 23:23
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| # ? May 8, 2024 23:19 |
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Fitzy Fitz posted:I think I want to make tempeh a staple of my diet. Any recommendations for simple recipes? So far I've just thrown it on the skillet with some oil and browned it a bit. Any marinade will work for tempeh. My recent favorite has been this recipe for buffalo tempeh. https://www.youtube.com/watch?v=z3VcUwimMyM I also enjoy making tempeh kebabs, scrambles, and keema.
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Jul 12, 2022 23:38
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