|
I got given a couple of tins of ready to eat jackfruit with chilli and lime. What would you do with them other than heat up and whack in a taco with some salsa?
|
#
?
Oct 16, 2022 18:11
|
|
|
|
| # ? May 8, 2024 22:18 |
|
|
Bollock Monkey posted:I got given a couple of tins of ready to eat jackfruit with chilli and lime. What would you do with them other than heat up and whack in a taco with some salsa? I've done the pulled pork jackfruit thing before. Just make sure to really rinse the stuff off before simmering in your flavoring liquid. Sauce Stache on YouTube has made chicken nuggets from it, but he leans heavily into food science, and i can't remember if that video specifically has methyl cellulose or the other stuff he usually adds.
|
|
#
?
Oct 16, 2022 18:34
|
|
|
Bollock Monkey posted:I got given a couple of tins of ready to eat jackfruit with chilli and lime. What would you do with them other than heat up and whack in a taco with some salsa? You can also make some kind of curry out of it. https://www.youtube.com/watch?v=aNs0JvTjgFs https://www.youtube.com/watch?v=sizED3JUqkc https://www.youtube.com/watch?v=FBnKYbUNhYc https://www.youtube.com/watch?v=zMUkvzn9NHo
|
|
#
?
Oct 16, 2022 18:44
|
|
|
Make sure you add a lot of flavourful things to it, jackfruit doesn't have a lot of flavour in that form
|
|
#
?
Oct 17, 2022 04:48
|
|
|
It's video time baby! https://www.youtube.com/watch?v=vUqYd68OTv8 https://www.youtube.com/watch?v=ea8zqgQ24go https://www.youtube.com/watch?v=2zCMyqDVoR8 https://www.youtube.com/watch?v=IKyItpRMpZk https://www.youtube.com/watch?v=OQVQJtfje-Y
|
|
#
?
Oct 18, 2022 10:38
|
|
|
Tycho you always pull through I was just thinking of looking for a new lobia recipe beyond my usual squash/coconut recipe. I want to try the xidoufen with chickpea flour. I think it may work? But speaking of Chinese Cooking Demystified, the third "over rice" dish in this video is incredible. I'm not a huge rajma fan and really good chili is too much of a time sink, so I've been looking to find something for kidney beans. https://m.youtube.com/watch?v=D2BSrIXrpNU&t=14s The combination of pickled mustard greens for sourness and kidney beans and spice for depth is incredible. This is joining the regular rotation.
|
|
#
?
Oct 19, 2022 02:43
|
|
|
Segue posted:I want to try the xidoufen with chickpea flour. I think it may work? Segue posted:But speaking of Chinese Cooking Demystified, the third "over rice" dish in this video is incredible. I'm not a huge rajma fan and really good chili is too much of a time sink, so I've been looking to find something for kidney beans. https://www.youtube.com/watch?v=4CgNIudh_n8
|
|
#
?
Oct 19, 2022 03:35
|
|
|
|
|
#
?
Oct 19, 2022 11:25
|
|
|
This Chinese Cooking Demystified video for a Crunchy rice sandwich isn't something I'd bother making (although, as she says, all the fillings are good over rice dishes, and look pretty good), but I love the way they structured the video, breaking down the components of a street food. I've not seen many of their videos, so I'm not sure if this is their standard format, but I found it quite novel.
|
|
#
?
Oct 19, 2022 21:32
|
|
|
Segue posted:I want to try the xidoufen with chickpea flour. I think it may work? Did this for breakfast this morning, using besan (gram) flour. I've never tried the original version, so I've nothing for comparison, but I think it turned out really well. Naturally, it was very bland on its own, so I added S&P, Chinese five spice, and some fermented tofu to the xidoufen itself while it was cooking. Had it with pickled cabbage, sautéed vegetables with blackbean sauce, rehydrated shiitake, ginger water, chilli oil and toasted sesame oil.  It was really bloody good.
|
|
#
?
Oct 20, 2022 00:49
|
|
|
As someone not used to Asian cuisine, man that's a strange breakfast. I'm sure it's awesome though.
|
|
#
?
Oct 20, 2022 13:45
|
|
|
The guy who writes the Lotus and the Artichoke cookbooks, which I generally like quite a bit, is running a Kickstarter for the latest one: Indochinese. Honestly I'm not a huge fan of Indian Chinese food for the same reason I'm not a huge fan of American Chinese food: too sweet (and far fewer interesting flavors and textures and much less variety than actual Chinese food, but whatever). But you might be interested in it, and anyways a lot of the rewards have his other cookbooks, which are pretty great (Malaysia, Sri Lanka, and Ethiopia are my favorites).
|
|
#
?
Oct 20, 2022 13:55
|
|
|
Colonel J posted:As someone not used to Asian cuisine, man that's a strange breakfast. I'm sure it's awesome though. Breakfast became a far more interesting meal for me when I I got over this weird western (?) idea that breakfast needs to be any different than lunch or dinner, and realised that the existence of "breakfast foods" is an absolute joke.
|
|
#
?
Oct 20, 2022 14:10
|
|
|
I made this but hosed up by accidentally buying jackfruit in syrup. Hoped that the syrup would wash off but it ended up horrible and much too sweet. Seems like the dish would have been good otherwise. I did at least have success making vegan curd using peanuts and rice, fermented with some green chilli. It turned out really well, although ambient temperatures in Norway being a little lower than in India it took a while longer to ferment than the recipe suggested. I'll get some better jackfruit and try again some time.
|
|
#
?
Oct 21, 2022 00:24
|
|
|
I have been struggling with my depression lately, and the teriyaki noodle bowl recipe on Budget Bytes was simple enough to throw together for my addled foggy brain, and pretty tasty.
|
|
#
?
Oct 24, 2022 18:45
|
|
|
Does anybody know whether nutritional yeast will burn if I bake it directly onto cubed oven roasted potatoes?
|
|
#
?
Oct 25, 2022 02:44
|
|
|
pandy fackler posted:Does anybody know whether nutritional yeast will burn if I bake it directly onto cubed oven roasted potatoes?
|
|
#
?
Oct 25, 2022 05:43
|
|
|
Okay, brace for another catch up post. Tried the carrot "lox" I've been eyeing for years. Looked at a load of recipes and then winged it, but I think this one is the closest to what I did. The "cream cheese" was a basic cashew cream. Served it with green onions, dill and capers.  Made sabich. Grilled the eggplant because frying just isn't for me. Tabbouleh, carrot, cucumber, pickles, tahini sauce, easy amba, nixed the potatoes. For the "egg," I did mashed chickpeas with some tahini sauce and spices.  Used some wonton skins that needed eating to make a pasta dish my grandmother used to make when I was a kid. The filling is basically a quick tapenade. The sauce is steamed pumpkin blitzed with a tin of kidney beans, soy milk and veg, and loads of spices. (My grandmother made it with a béchamel-based sauce, for anyone curious.) It was delicious, but the texture of the wonton skins left a lot to be desired.   Buddha bowl. Rice, marinated grilled tofu, stir fried veg with "oyster" sauce and kidney beans, lemon soy glazed air-fryered carrots with ginger.  Tofu burgers with peanut and coconut sauce, and air-fryered carrot chips.  Pear and maple upside down cake.   Something I based on om ali. Crispy filo; pear; cardamom, cinnamon and clove spiced custard (soy milk and corn flour).   A bloody amazing no-bake chocolate tart. The base was oats mixed with prunes blitzed with water. The filling was just chocolate custard.  And I've become completely obsessed with xidoufen. I've had it at least once a day since I first tried it. The other day, I was craving something quick and sweet, so I made a chocolate version, had it with fruit and maple syrup. Very good. 
|
|
#
?
Oct 25, 2022 06:27
|
|
|
Lady Disdain posted:nixed the potatoes  What did the carrot lox taste like? I don't think I'll ever bother with it but I've always been curious. Bonus bread recipe for fans of chocolate and beer.
|
|
#
?
Oct 25, 2022 06:38
|
|
|
Well, the marinade was essentially smoked paprika, soy sauce, garlic and nori, so it tasted very much like those. It's certainly not going to fool anyone, but it hit enough of the right flavour notes to satisfy my craving. The hardest part of the recipe was attempting to get those thin shavings of cooked carrot. I ended up abandoning the veggie peeler, and just cutting thinnish slices, which made the texture less convincing, but was much less of a headache. After I'd eaten all the carrot, I experimented with making more by using a veggie peeler to get thin slices of raw carrot, zapping it in the microwave, then soaking it in the left over marinade. The texture was even further from convincing, but the flavour was still there, and it was infinitely simpler and faster. So if you ever do feel like trying it, this is a pretty easy method, and it might give you an idea of whether or not the more complex version is worth it.
|
|
#
?
Oct 25, 2022 08:03
|
|
|
https://www.youtube.com/watch?v=wBGIdQDCSwQ Sorry for the clickbaity video, but I enjoyed this. I never had much success with caramelized onions, but boiling them until the water evaporates and then cooking a bit more with oil is really simple and I like the end result. I've been eating this as a condiment for breakfast tofu scramble wraps.
|
|
#
?
Oct 25, 2022 14:20
|
|
|
Lady Disdain posted:Okay, brace for another catch up post. my heart!  I can always appreciate some good bagels. Love making carrot lox, we had a version we use for bagels and one for sushis. I think the sushi one is more tomato - https://spoonuniversity.com/recipe/this-vegan-smoked-salmon-will-blow-your-mindac8378 and the carrot one ferments - https://www.loveandlemons.com/carrot-lox/ was the reference. Summed up with: https://gourmandelle.com/vegan-salmon/ , but I can't find my original tomato lox recipe. Nice cooking 
|
|
#
?
Oct 27, 2022 06:07
|
|
|
Colonel J posted:https://www.youtube.com/watch?v=wBGIdQDCSwQ This is what my partner has been doing with mushrooms lately, it's very good.
|
|
#
?
Oct 27, 2022 10:48
|
|
|
notwithoutmyanus posted:my heart! I contemplated trying a tomato version, but a) tomatoes are absurdly expensive at the moment, and b) I'm not the hugest fan of the texture of tomatoes. Might give it a shot anyway, though, once the prices come down a smidge.
|
|
#
?
Oct 27, 2022 11:00
|
|
|
Lady Disdain posted:I contemplated trying a tomato version, but a) tomatoes are absurdly expensive at the moment, and b) I'm not the hugest fan of the texture of tomatoes. All fair! I think I prefer carrot over tomatoes myself, as from when I was eating before I was vegan the mock fish like that was too fishy for my preference. Maybe it was the spice combo. Unrelated: making this tonight. Always pretty simple and delicious if you can find delicata (winter squash) or any other equivalent, maybe acorn. https://www.101cookbooks.com/archives/miso-sesame-winter-squash-recipe.html
|
|
#
?
Oct 28, 2022 23:52
|
|
|
my dad made those dill cured carrots for xmas once, it's great.
|
|
#
?
Oct 29, 2022 04:33
|
|
|
happy thanksgiving, vegan thread. i made kenji's holiday roast as the centerpiece to an all vegan thanksgiving dinner. i wasted a bunch of phyllo because it kept splitting open while rolling, so i ended up with a relatively thin outer crust, which sort of fell off the roast when cutting, so it didn't plate well, but still tasted great. i ended up using plastic wrap/parchment paper as sort of a sushi rolling mat. there are a lot of haters in the comments, but honestly, i don't care that this recipe took me three days to make -- i've suffered through my last tofurky and will be making this roast again.
|
|
#
?
Nov 25, 2022 16:36
|
|
|
That thing has always intrigued me. Some day I'll probably cook it. Some very simple recipes: https://memoriediangelina.com/2022/11/12/funghi-gratinati-gratineed-mushrooms/ https://www.chinasichuanfood.com/snow-pea-leaves-stir-fried-with-garlic/ https://www.chinasichuanfood.com/bok-choy-stir-fry-with-garlic/ https://www.chinasichuanfood.com/towel-gourd-stir-fry-with-mushrooms/ https://www.chinasichuanfood.com/roasted-tofu-with-chili-sauce/
|
|
#
?
Nov 29, 2022 07:42
|
|
|
Might try the wellington at Christmas! Offered to cook for my grandma and aunt, picking up the most ethical meat we could find from a local farm and everything, because they don't understand meals without meat, but no, "that's too much work, it's too much, so we've already ordered food from the local <chain buffet place>." "how about you come the day after and bring some food, if you must, or we can pick you up something from the buffet?" So we may as well stay vegan for it and make something fancy, why not!
|
|
#
?
Nov 29, 2022 09:44
|
|
|
kreeningsons posted:happy thanksgiving, vegan thread. i made kenji's holiday roast as the centerpiece to an all vegan thanksgiving dinner. i wasted a bunch of phyllo because it kept splitting open while rolling, so i ended up with a relatively thin outer crust, which sort of fell off the roast when cutting, so it didn't plate well, but still tasted great. i ended up using plastic wrap/parchment paper as sort of a sushi rolling mat. there are a lot of haters in the comments, but honestly, i don't care that this recipe took me three days to make -- i've suffered through my last tofurky and will be making this roast again. What would you do differently to keep it from splitting at the beginning?Did it seem like the parchment paper would have been enough? I've had that roast bookmarked for forever and was planning to take a crack at it this Christmas.
|
|
#
?
Nov 29, 2022 19:17
|
|
|
pandy fackler posted:What would you do differently to keep it from splitting at the beginning?Did it seem like the parchment paper would have been enough? I've had that roast bookmarked for forever and was planning to take a crack at it this Christmas. i'm not sure if dry phyllo was my main problem, or the fact that this roast is pretty big and phyllo is just inherently fragile. this recipe contains an ambitious use of phyllo, to say the least. things i would have done differently: - kept a moist paper towel on top of the unused phyllo, instead of just some plastic wrap, to keep it from drying out. - used the plastic wrap as a rolling mat from the get go. two sheets of plastic wrap seemed plenty strong. the parchment paper made me nervous, but it worked as long as it was evenly supported. i had to use the parchment paper as the rolling mat on the final step, because the roast is baked on paper. i guess you could also put some plastic wrap under the parchment and then slip it out just before baking. - use a silicone pastry brush for the olive oil, instead of one with natural bristles, which was brand new OXO one but kept leaving hairs on the dough, causing me to resort to blotting the oil on with a paper towel - worked more quickly so the phyllo sheet i was currently using didn't dry out. that wasn't really possible because i was learning this as i went, but it should go quicker the next time
|
|
#
?
Nov 30, 2022 19:50
|
|
|
I've never made that recipe, but I do use filo quite a lot, and find that it always boils down to not allowing the filo to dry out. Thaw it inside its fully sealed wrapping. Cover it with damp towel, not plastic wrap, when not in use. (Like, really. Lift towel, remove filo sheet, return towel. Even if you're going to be grabbing another sheet in 30 seconds, cover it up !) Don't over-thaw. The box usually says to thaw for 2 hours. It'll depend on your climate, but I find this way too long. I find that it works best if the filo is still cool to the touch when I begin. If you're desperate, you can dampen the filo with water using a spray bottle set to a really fine mist.
|
|
#
?
Dec 1, 2022 01:07
|
|
|
Guess who's been diagnosed with celiac. Is it this guy? It's this guy! Anyway, the actual meal food part is pretty easy, but boy do I love baking. I have some resources already, but does any one have some gluten free baking recipes or recipe collections they really like? Because I am very open to building up more. I gotta have my bread and cake....
|
|
#
?
Dec 1, 2022 15:00
|
|
|
Lady Disdain posted:I've never made that recipe, but I do use filo quite a lot, and find that it always boils down to not allowing the filo to dry out. the guides i've seen online say defrost it in the fridge for 24 hours minimum  you go from freezer to using it in 2 hours, just defrosting at ambient temperature? i'll have to try that next time.
|
|
#
?
Dec 4, 2022 01:21
|
|
|
Yep. The instructions on the box here always say 2 hours at room temp, so I've never bothered to try any other method.
|
|
#
?
Dec 4, 2022 05:05
|
|
|
Looking for ideas for some sort of make-ahead for the week breakfast items, that aren't a health crisis to eat daily. Must match with coffee. Right now I'm doing blueberry scones, and I've done bran muffins previously. I significantly cut the sugar content and remove frostings (they're more like breads than pastries) and don't mind if they've got that whole wheat/weird grains texture to them. Doesn't have to be pastry-esque, but that's what I've come up with thus far.
|
|
#
?
Dec 5, 2022 04:13
|
|
|
You can make a big batch of steel cut oats and freeze it. Ditto congee. Hash browns can also be frozen nearly done. You can make granola ahead of time. And toast is basically made ahead of time (the bread is, at least). You can put stuff on top like avocado, baked beans, hummus, peanut butter and fruit, etc.
|
|
#
?
Dec 5, 2022 07:27
|
|
|
I'm a huge fan of rice porridge. In the past, I've been known to make a huge pot of plain rice porridge. Fancy something sweet today ? Add yoghourt and fruit; sweetener of choice and cocoa powder work too, if that's your thing. Savoury ? Fermented tofu, kimchi, black bean sauce, chilli oil, sesame oil, steamed (or microwaved) veg, etc. etc. What kind of scones and muffins involve frosting ? Is this an American thing ?
|
|
#
?
Dec 5, 2022 07:27
|
|
|
|
| # ? May 8, 2024 22:18 |
|
|
Overnight oats are handy and last a good few days without incident. You can matchstick some apple and throw it in with some cinnamon, you can put stir peanut butter and jam through, you can bung in a couple of handfuls of frozen berries - all really easy.
|
|
#
?
Dec 5, 2022 19:36
|
|