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Muhammara base is tasty, goes well with dates
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Aug 17, 2022 03:11
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I forget where we found the idea, but on pizza we regularly use (and for pasta, too) what gets called 'garlicky-almondy-noochy stuff', but is basically a vegan parmesan. It's basically garlic, almonds, nutritional yeast flakes and salt, blended together. Works really well with raw garlic, but you could use garlic powder too. It's worth experimenting with the ratios a bit.
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Aug 18, 2022 12:41
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I've only made it once, and I used the ratios Minimalist Baker uses. It was fine. e: the lukewarm review is not a reflection of those particular ratios; the whole idea just isn't really for me.
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Aug 18, 2022 12:53
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Lady Disdain posted:I've only made it once, and I used the ratios Minimalist Baker uses. It was fine. Username checks out.
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Aug 18, 2022 13:14
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TychoCelchuuu posted:https://www.theguardian.com/food/2022/may/21/meera-sodha-vegan-recipe-caramelised-onion-saffron-potato-pie I made this with a nice salad the other night and it was really good!
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Aug 18, 2022 13:15
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Also I was in Berlin for a few days this summer and that city is incredible for vegan food. At least in the part of the city we were in (Friedrichshain/Kreuzberg/Neukölln area) you couldn't walk 50m without seeing a vegan or vegetarian restaurant. We ate at a bunch of different places and the food was amazing in all of them. Special recommendation to 1990, a Vietnamese place which was my absolute favourite. I went to visit a friend but if you enjoy good food and were thinking of a holiday in Central Europe I would honestly suggest going just for the eating. And it's a pretty fun place to visit anyway.
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Aug 18, 2022 14:33
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A couple Italian recipes: https://memoriediangelina.com/2022/08/20/maccheroni-positanesi/ https://memoriediangelina.com/2022/07/30/insalata-pantesca/
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Aug 24, 2022 13:11
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Give me that insalata
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Aug 29, 2022 20:51
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How well does tempeh freeze? I purchased some with the intent of using it last Friday at a beach retreat I was in but another person made some bomb-rear end curry so it was not used. Is there any techniques to thawing it?
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Aug 29, 2022 22:54
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I've never frozen it myself I think, but from what I've heard tempeh freezes just fine.
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Aug 30, 2022 02:37
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Saw this come across the timeline today. I didn't realize that making soy free tofu was so easy, I think i'm going to try the chickpea one sometime this week. https://www.youtube.com/watch?v=UMBuGmbyn94
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Aug 30, 2022 02:43
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I haven't watched the video yet, but chickpea tofu is cool. It's known as shan tofu and it's mostly popular in Burma. Here's a recipe for a salad made with it: https://clovegarden.com/recipes/sgp_shants1.html
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Aug 30, 2022 03:38
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AnimeIsTrash posted:Saw this come across the timeline today. I didn't realize that making soy free tofu was so easy, I think i'm going to try the chickpea one sometime this week. Thanks for sharing this link. I'm not particularly interested in that recipe, but the channel looks great.
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Aug 30, 2022 09:00
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3x3 recipes: From Spain, potatoes and leeks with chili sauce, and fig loaf. From China, vegetables, steamed tofu with mushrooms, and a rice cake stir fry. From Sri Lanka, sweet and sour eggplant curry, spinach coconut milk curry, and coconut milk chickpea curry. Edit: and one last triple: south Indian cabbage, Japanese ume shiso rice, and a Polish soup (use vegetable stock instead of chicken). TychoCelchuuu fucked around with this message at 13:36 on Aug 30, 2022 |
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Aug 30, 2022 13:21
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Android Apocalypse posted:How well does tempeh freeze? I purchased some with the intent of using it last Friday at a beach retreat I was in but another person made some bomb-rear end curry so it was not used. Is there any techniques to thawing it? At the restaurant I worked at, we’d buy tempeh in large slabs, and throw them directly in the freezer to keep it fresh. It freezes perfectly well, with no change in texture.
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Aug 31, 2022 13:37
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My plan to eat lots of tempeh is working, and I am eating lots of tempeh. I made a great stir fry the other day with several bitter melons from the garden.
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Aug 31, 2022 16:34
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Edit: nm
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Sep 1, 2022 02:02
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crazyvanman posted:I forget where we found the idea, but on pizza we regularly use (and for pasta, too) what gets called 'garlicky-almondy-noochy stuff', but is basically a vegan parmesan. There's about 8 forms of this, one I frequent uses pecans or walnuts. IE: pecan parm from https://ohsheglows.com/2013/11/25/the-best-shredded-kale-salad/ sometimes indeed tweaking with garlic or swapping an amount of pecans for walnuts as mentioned, or doing half the oil when we double it - simply uses too much to us. all good stuff for the 2 cup spare food processor we use for this kind of stuff (dressing etc). my kid will literally fight or murder to get this stuff, we use it on anything from the kale salad to spaghetti and so on notwithoutmyanus fucked around with this message at 02:43 on Sep 4, 2022 |
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Sep 4, 2022 02:40
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Ornery and Hornery posted:Buffalo cauliflower is top tier I made this recipe and it was… okay. Took a long time to brown and crisp. And it never really got there. I think I made the batter too thick and/or put too much batter on the cauliflower. Also, I used frozen cauliflower and I suspect that was a problem as well.
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Sep 9, 2022 04:12
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Cauliflower is, ime, one of those vegetables that freezes only moderately well. It's passable in a lot of stuff, but it always comes out super watery, so I certainly wouldn't be trying to fry it.
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Sep 9, 2022 07:26
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Ornery and Hornery posted:Also, I used frozen cauliflower and I suspect that was a problem as well. Ding ding ding ding.
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Sep 9, 2022 13:17
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Pan-fried sticky sesame tofu has the Picky Autistic Teenager seal of approval after my making it for our meals this week.
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Sep 18, 2022 18:51
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I got a chest freezer and started stocking it by doing x3 on every recipe I do and freezing the extra portions. I'm having a lot of fun doing this and am on the lookout for ideas of stuff that works well with this. I thought of spaghetti sauce today, it's so obvious. I'd like to make a large batch of this general tao sauce (https://www.ricardocuisine.com/en/recipes/5675-general-tao-tofu), something like x10. Is there anything special I should do, like not x10 a certain ingredient? I'm going to keep the cornstarch out until cooking time. I intend to freeze it in a muffin tray. Anyone ever done this? Thanks 
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Sep 19, 2022 03:02
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I got some soba and udon noodles as a gift but have never eaten either before. Anyone have some tips for recipes?
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Sep 19, 2022 10:50
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Re freezing: Mentioned in chat thread, but I’ll say it again here. Whenever greens (collard, kale, etc) come on sale, I’ll buy a bunch, blanch them (heat up water in electric kettle, dump over greens), and then squeeeeeeeze out all the water. Give them a good fine chop with my food processor, and then “flash” freeze by laying them in a single layer on parchment lined cookie sheet. Then transfer to a zip lock freezer bag (quart size), and have prepped greens ready for me when I want. It’s saved me a ton of money, and they don’t go bad so fast if I process them immediately. Daal works super well. So does rasam. Beans are great. When I do pressure cooking, I’ll use the little dividers to make multiple kinds of beans, drain the water, and freeze them. I only do like a cup or so of each variety, and drain off as much water as I can. When it’s time to reheat, it only takes me 2 1/2 minutes to thaw them in the microwave. Coconut products do well in the freezer. Even if you don’t make your own coconut stuff from fresh, the store bought coconut milk and coconut cream freeze really well. Say a recipe calls for a can of coconut milk, but you’re only making a half batch. Freeze the leftover in ice cube trays until frozen, and then transfer to zip lock bags. The cheapest coconut cream comes in 2 litre cartons. I’m never going to use a full one in one sitting. Just use what you need and freeze the rest. When I get ginger on sale, I do the same thing like the greens. Wash and clean well. Chop in the food processor. “Flash” freeze on WAX paper (parchment works, but for ginger or garlic, wax paper works better) on a cookie sheet, then transfer to quart sized baggies. Ditto that for those tubs of peeled garlic. I’m not getting through a pound in a week. When I’m in the depths of winter and cooking is hard because I’m so tired all the time, I pre-make tarka ahead of time and keep it in my freezer. It stays good for a couple of months. It also means that I can buy curry leaves in bulk at the Asian market, and none of them will go bad. My friend makes a giant pot of chili, and freezes them in small delitainers. She likes to have it with baked potatoes or pasta or whatever else during the week. It’s super comforting to have a baked potato, some chili, and whatever toppings you can throw on there. Guacamole freezes surprisingly well, as long as you don’t crap it up with tomatoes and junk. Do the basic one with onion, lime, salt, and avocado. Add some chopped jalapeño if you wish. Maybe a spot of garlic. But skip the tomato. Make as much as you like, and then put it into freezer bags and squash the bags as flat as possible. Really helps when avocado comes on sale, and all of them come ripe at the same time.
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Sep 21, 2022 12:03
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A couple recipes from Nigel Slater: https://www.theguardian.com/food/20...-toasted-crumbs
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Sep 21, 2022 14:27
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thanks for the freezing tips dino!Colonel J posted:I got a chest freezer and started stocking it by doing x3 on every recipe I do and freezing the extra portions. I'm having a lot of fun doing this and am on the lookout for ideas of stuff that works well with this. I thought of spaghetti sauce today, it's so obvious. In the end I made a x10 batch of the sauce and sadly after 12 hours in the freezer it just doesn't seem to freeze that well. I was still able to make "pucks" in a muffin mold but they are more like hard slush than actual frozen ice. I put them all in a freezer bag but I kind of expect them to all merge together with time. If only it was the winter, I could just keep them outside, I'm sure they would get hard at -25C
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Sep 22, 2022 19:04
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Some Greek recipes. Baked eggplants with white beans and thyme. Beer battered eggplant tacos. Mushrooms with pearl barley and basil. Red pepper and tomato salad.
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Oct 2, 2022 14:48
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i have a really great podi recipe that i'll type up here if anybody wants a use for lentils that isn't just daal. super good on buttered toast, delicious on idli, i like it on bombay aloo too. 1/4 cup split red lentils, 1/4 cup split yellow peas, 1/4 cup sesame seeds, ¼ cup chia seeds, olive oil , 1 clove garlic (optional), 1-3 chillies (i used chocolate habaneros but anything super smoky would be good, chipotle would work well here), 3 curry leaves, 1 teaspoon salt, 1 tablespoon cumin seeds, 1 tablespoon mustard seeds wash curry leaves and pat them dry. heat around a tablespoon of olive oil in a pan to a medium heat and add your lentils and peas, toast until browned, then remove from the heat and discard the oil. in a separate, dry pan, toast curry leaves, sesame seeds, chia seeds, garlic, cumin seeds, mustard seeds, and chillies until they are aromatic and the seeds begin to sputter. add all the toasted ingredients to a blender together, along with your salt, and blend into a fine powder. serve over absolutely everything cuz it's smoky and delicious and probably my favourite south asian condiment of all time this recipe is going to be in my irl cooking column next month so please don't yell at me on here if you read it in there lmao i only have so much time to come up with new ideas
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Oct 3, 2022 07:45
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Ooh that sounds really good! I never really have made podi cause I'm not a huge dry condiment person but I'll definitely give that a shot. A shoutout to the kidney bean recipe in this video (also written in the description). I swear Chinese food feels like a cheat code with the amount of effort vs. flavour. https://youtu.be/D2BSrIXrpNU I also promised my partner we could make incredible vegan risotto and Serious Eats never lets me down. Even added nutritional yeast at the end barely did anything thanks to the ridiculous amount of umami already contained. https://www.seriouseats.com/healthy-delicious-mushroom-risotto-recipe
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Oct 4, 2022 05:17
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Colonel J posted:I got a chest freezer and started stocking it by doing x3 on every recipe I do and freezing the extra portions. I'm having a lot of fun doing this and am on the lookout for ideas of stuff that works well with this. I thought of spaghetti sauce today, it's so obvious. this is late but i make a bunch of kenji recipes: 4x channa masala with rice, and 2x minestrone, 2x vegan burgers batches. makes a massive amount of food. i usually have to split the minestrone between two huge pots. it's fun cooking with dueling soup pots. for this and the channa masala it can help to add a little more water or tomatoes than recommended so things don't get too dry during the freeze/thaw. you can also just add some more stock or water to the soup when reheating. also, parboiling the rice and pasta helps prevent overcooking it since it can get finished off during reheating. there is something of a learning curve to guessing how to adjust the recipes for freezing. for the burgers, i use a patty press to make patties and then freeze them in individual plastic bags, take one or two burgers out at the time and throw them frozen into a frying pan, cook with oil and the lid on flipping until they are done through. kenji might cringe at this but honestly they taste fine to me. one double batch makes like 30-40 patties.
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Oct 5, 2022 01:29
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Long time, no see. I was in an airbnb for a month, so I was doing only super basic cooking. (Did a fair bit of eating, though.) (Brace for image dump). Pita wrap with vegan "chicken" from some chain restaurant. 7/10  Poke bowl with sticky silken tofu. 8/10  A fairly gross doughnut. Vanilla buttercream, jam, some sort of biscuit. 3/10  And goodies from market stalls: Byrek. 5/10 (Not sure what the "cheese" was; tofu, I suspect.) Chickpeas and lentils. 8/10  "Taco" from a Tibetan momo stall. 6.5/10  Interesting. The "tortilla" was made of fermented rice and lentils. Butter chicken style cauliflower "pasty" (not a pasty). 6/10  And finally back to cooking: My current go-to lunch. Cold rice noodle salad, tofu, veg, tahini and miso dressing.  The dressing from this steak recipe on air fried tofu, mushrooms and eggplant, mashed pumpkin and potato.  I honestly smashed it out of the park with this one:  Radicchio wraps with mashed smoked paprika-y chickpeas, alfalfa sprouts, mango and tomato salsa. Coconut and lemon curd tart.  Pull-apart thingy with cardamom and custard filling. 
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Oct 5, 2022 08:58
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https://cardamomandtea.com/551/the-best-way-to-soak-falafel/ We made Falafels. Was a bit skeptical at first, with the article's dismissal of tinned chickpeas, but they turned out extremely good and we are converted. 100%, would (and did!) make again!  Do you have a recipe for the cardomon bread? It looks very good!
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Oct 5, 2022 13:35
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Nettle Soup posted:Do you have a recipe for the cardomon bread? It looks very good! Yes and no. I based it on this youtube video, left out the egg, and used soymilk for the bread. Ignored their filling entirely. When I rolled out each rectangle, I smeared them with leftover custard (soy milk, sugar, vanilla, cornflour cooked on the hob until thick), and sprinkled them with a 2:1 mix of sugar and cardamom before folding them in half. Then I rolled the edges up to make the horn shapes, but didn't put any filling in the horns. Brushed the top with soy milk. Lady Disdain fucked around with this message at 22:08 on Oct 5, 2022 |
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Oct 5, 2022 22:02
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Is there a good vegan mail order meal plan? My friend is vegan but doesn’t know which plans to try out. Apparently hellofresh is not very vegan friendly
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Oct 11, 2022 05:22
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No. During a really busy time in my life I tried like three. They are super expensive and/or not particularly healthy (over reliance on coconut being particularly egregious).
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Oct 11, 2022 05:33
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I'm not sure that there's even such a thing as a good non-vegan mail order plan, but I don't really know. I've never personally tried any of them. Way too expensive.
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Oct 11, 2022 06:33
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| # ? May 8, 2024 07:27 |
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Some Chinese stuff, mostly simple recipes: https://thewoksoflife.com/hot-sour-dumpling-soup/ (use dumplings without meat, of course) https://thewoksoflife.com/bitter-melon-stir-fry-black-bean-sauce/ https://thewoksoflife.com/classic-mooncakes-red-bean-paste/ (avoid the egg wash) https://www.chinasichuanfood.com/bok-choy-stir-fry-with-garlic/ https://www.chinasichuanfood.com/towel-gourd-stir-fry-with-mushrooms/ https://www.chinasichuanfood.com/scallion-and-ginger-tofu/ https://www.chinasichuanfood.com/roasted-tofu-with-chili-sauce/ (use vegetarian oyster sauce)
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Oct 12, 2022 04:33
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