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I just made the most spectacular improvised dessert of my life. I used the ratios and process in this recipe for nylon khaman (normally a savoury dish) to make an exceptionally delicious steamed besan cake.  I doubled the recipe, used soy milk instead of water, added sugar, cardamom and vanilla. Put some low-sugar jam in the bottom of the dish, besan mixture on top, steamed for I-lost-track-of-how-long in an improvised steamer (made of a paella pan and an egg ring), then smeared the top with some more jam thinned out with a bit of soy milk. It's insanely light, fluffy, and moist, has just the right level of sweetness, and the cardamom works perfectly.
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Oct 21, 2023 11:54
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drat, that looks and sounds great. Nice! Can I substitute cotton or linen instead? Synthetics always make me break out.
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Oct 21, 2023 17:46
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Dunno, but I've heard that all the kids are into hemp nowadays.
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Oct 21, 2023 21:55
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Tonight's dinner was a sweet potato and black bean chili. It's pretty simple to make and is definitely welcome in cooler weather. I normally add a bit of cashew cream once served but forgot to prepare that in advance this time.
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Oct 24, 2023 10:37
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I've had another experimental win. I've been bingeing Refika's videos, and had a craving for mantı, but there's no way I'm bothering with that, so instead I decided to sort of combine this hingel and this tepsi mantısı. The result was pretty bloody delicious.  Naturally, I made some pretty massive changes to the recipes. Firstly, my homemade soy yoghourt is not thick enough for this, so I blitzed it with a tin of cannellini beans to get a thick sauce. Then I added minced garlic, dried mint, lemon juice, S & P. Secondly, someone on the internet said that you can speed up the process of caramelising onions by adding bicarb soda. The result wasn't caramelised onions but a delicious (very yellow) onion jam. Thirdly, I brined then boiled my lentils, then added them to a sauce made from sautéed veg (garlic, carrot, cabbage, celery, cauliflower stem), a tin of diced tomatoes, some stock powder, cayenne pepper, a disturbing quantity of smoked paprika and a large splash of vinegar. Served it all over fusilli. An absolute cracker.
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Oct 25, 2023 08:03
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Lady Disdain posted:I just made the most spectacular improvised dessert of my life. Oh, this looks lovely.
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Oct 28, 2023 01:37
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I'm pretty sure this was vegan, so: Crispy chilli "beef" Adapted from : https://www.kitchensanctuary.com/crispy-chilli-beef/  I used steamed washed-flour seitan instead of beef. The seitan had some mediocre dried chipotle chilli and some boullion powder in before I steamed it, I steamed it in a bowl because it was blocking the steamer holes. I used a flour/water slurry instead of egg, and 1/3 of an aubergine instead of onion, for texture. I added quite a bit of 5-spice powder to the starch, too. It was really, really good, but I shouldn't have added salt to anything except the sauce, there was too much. I also added a big pinch of sugar instead of the ridiculous amount the recipe called for, and I think it could have done without even that. Notes for next time: No sugar, maybe a reduced-salt soy sauce? Nettle Soup fucked around with this message at 16:30 on Nov 8, 2023 |
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Nov 8, 2023 16:04
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Anyone have thanksgiving cooking plans? I will once again be preparing Kenji’s needlessly complicated holiday roast https://www.seriouseats.com/vegetables-wellington-the-ultimate-plant-based-vegan-holiday-roast-recipe For dessert, maybe olive oil cake or pumpkin empanadas, but I’m not sure yet.
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Nov 16, 2023 20:08
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Any recommendations for a recipe using a fair bit of tomato sauce, a recipe that is at least *relatively* light? We made too much tomato sauce and now we gotta use it!
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Nov 20, 2023 02:59
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Tomato sauce means different things in different places - do you mean American style pasta sauce or UK style tomato sauce or what?
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Nov 20, 2023 03:34
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I recently had to switch to vegan eating because I got an alpha-gal allergy which evolved into a poultry allergy too and I was wondering what everyone's go to quick lunches were. Right now mine's pasta + frozen veggies + noosh but I'm sure I could inject more flavor in there Also for thanksgiving I'm going to a big one and cooking something so my decision was like 20 sweet potatoes . So everyone can have a sweet potato
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Nov 20, 2023 04:24
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TychoCelchuuu posted:Tomato sauce means different things in different places - do you mean American style pasta sauce or UK style tomato sauce or what? Great point! A light tomato sauce in the American sense. The sauce consistency and flavor that goes on pizza. We made pizzas and now have too much sauce! It’s basically just blended: canned pre-peeled tomatoes, garlic, and a few herbs/spices. https://simply-delicious-food.com/easy-homemade-pizza-sauce/
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Nov 20, 2023 04:33
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Roasted fennel is wonderful with tomato sauce 
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Nov 20, 2023 04:36
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cat posts.txt posted:I recently had to switch to vegan eating because I got an alpha-gal allergy which evolved into a poultry allergy too and I was wondering what everyone's go to quick lunches were. Right now mine's pasta + frozen veggies + noosh but I'm sure I could inject more flavor in there Mine's a sort of bibimbap thing. Microwave some veg (cauliflower, pumpkin, broccoli), combine with chopped raw veg (carrot, cabbage, green beans, lettuce), rice and beans (I make a week's worth in the rice cooker), and sauteed onion, garlic and tofu (or other protein of choice). Add a sauce of gochujang, yellow soybean paste, rice vinegar and soy milk. Works hot or cold, depending what the weather's doing. My other is an Asian-style veg soup thing. A huge bowl of microwaved veg, tinned black beans. Gochujang, yellow soybean paste, rice vinegar, soy milk, boiling water. Surprisingly delicious.
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Nov 20, 2023 06:01
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Ornery and Hornery posted:Great point!  You can also make a rice bake (like this, without cheese of course) but that might be too heavy.
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Nov 20, 2023 06:07
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Ornery and Hornery posted:Great point! Not a specific recipe but that kind of sauce is essentially a soup base you can use to make all sorts of soups, stews, curries, etc. So you can search for those kinds recipes of that contain tomatoes.
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Nov 20, 2023 11:44
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Phigs posted:Not a specific recipe but that kind of sauce is essentially a soup base you can use to make all sorts of soups, stews, curries, etc. So you can search for those kinds recipes of that contain tomatoes. Ratatouille being one such stew example.
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Nov 20, 2023 12:16
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It can also be nice over rice, as a simple meal.
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Nov 20, 2023 13:06
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cat posts.txt posted:I recently had to switch to vegan eating because I got an alpha-gal allergy which evolved into a poultry allergy too and I was wondering what everyone's go to quick lunches were. Right now mine's pasta + frozen veggies + noosh but I'm sure I could inject more flavor in there I eat a wrap with veggies and chickpeas most days. Sometimes its got hummus in it, sometimes its like a burrito, sometimes its gyro style. Very customizable.
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Nov 20, 2023 17:44
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Ornery and Hornery posted:Any recommendations for a recipe using a fair bit of tomato sauce, a recipe that is at least *relatively* light? Puttanesca maybe? I tend to make it thin, and the acidity/brine from capers/olives makes it seem lighter
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Nov 20, 2023 21:27
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Gazpacho, maybe ? It's generally made with fresh tomatoes, but I don't see why you couldn't start with a sauce base.
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Nov 20, 2023 21:56
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Ornery and Hornery posted:Great point! As a dip for arancini? Or a base for chilli or other stews. Or thicken it with other veg for tofu shakshuka/purgatory. I'd probably freeze some for lazy pasta days too.
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Nov 20, 2023 22:14
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cat posts.txt posted:I recently had to switch to vegan eating because I got an alpha-gal allergy which evolved into a poultry allergy too and I was wondering what everyone's go to quick lunches were. Right now mine's pasta + frozen veggies + noosh but I'm sure I could inject more flavor in there For quick meals, I just eat a bunch of veggies and hummus (or whatever dip you like). Wash and cut your pick of veggies (broccoli, cauliflower, cucumber, carrots, tomato, peppers, celery, snap peas, radish, olives, whatever you like). Dip them into some nice hummus. Have it with some bread on the side and a piece of fruit. IMO vegan sandwiches are extremely good. I like hummus (of course), some kind of salty dressing, olive salad, lettuce/sauerkraut/coleslaw, and some kind of protein. So like fried tofu, roasted tofu, tempeh, seitan, or mushrooms or anything else really. The key is to get enough salty things in there, the hummus makes it nice and moist and works well with veggies. The soup suggestion is good too, there's really limitless possibilities. I usually use the better than bouillon vegetarian varieties for the stock since I'm lazy. They have veggie stock, fake chicken stock, and a bunch of others I've never tried. Then you can add some nice veggies, some beans, and add in some already-cooked pasta after serving to keep it from getting mushy. You can add potatoes too for an alternate starch. Then just pair it with some bread or fried tofu or a salad, or whatever else. Make a big pot and eat it for a while.
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Nov 20, 2023 22:55
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Thanks for the lunch suggestions! I'm not sure why I hadn't considered hummus - I actually like it a lot, lol. I ended up making a huge thing of veggie stock the other day to use over the next coupla weeks. I also need to buy a rice maker already because I eat a ton - recently bought about 2 pounds of pre-flavored coconut ginger rice because it was on sale, and rice + bean burritos have started being my breakfast fix. E: Side note on my food allergies. Technically I can still eat eggs and seafood, but I was vegetarian before I got those allergies and decided yk, I've wanted to be vegan for a while anyways so it's a good excuse. 
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Nov 21, 2023 15:47
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Veg thanksgiving stuff was a success, of the 8 sweet potatoes 6 got eaten and I also made a veg green bean casserole that got completely demolished.
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Nov 24, 2023 01:32
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cat posts.txt posted:Veg thanksgiving stuff was a success, of the 8 sweet potatoes 6 got eaten and I also made a veg green bean casserole that got completely demolished. What recipe did you use for the green bean casserole? We're going to try this approach for tofu roast tomorrow: https://frommybowl.com/homemade-vegan-holiday-roast/
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Nov 24, 2023 01:46
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I used this recipe for the casserole but subbed oil for butter and made my own fried onions instead of storebought (which imo....way, way better lol).
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Nov 24, 2023 03:58
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I tried a new recipe for the first time. Caribbean sweet potato patties with a spicy coconut and spinach sauce. It was quite nice. Plenty of heat in both the patties and sauce and enough diversity in the ingredients to give each bite a different flavour, if that makes sense. I served it with a side of rice, extra patties and some lime wedges.
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Nov 25, 2023 18:00
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Looks great, and fantastic plating. I'd enjoy that!
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Nov 26, 2023 01:21
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Looks delicious! Some of my food lately:  Ethiopian food - spinach and potatoes, carrot salad, potato salad, tomato salad, lentils (and rice).  Maggi (Indian ramen). Not exactly a fancy meal but fun as a treat.  For Diwali I made shakkarpara which are wheat things covered with sugar.  Chinese-style stir fried turnip greens.  More Ethiopian food: the lentils again, the carrot salad a different way, and green beans + carrots.  Still Ethiopian: yellow peas. Normally they make split peas but I can only find whole yellow peas for sale here.  Didn't make this but wanted to share anyways. Vada pav plus chutneys. One of the most delicious foods in the world. (Had it delivered because I was extremely sick and couldn't cook.) TychoCelchuuu fucked around with this message at 06:15 on Nov 26, 2023 |
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Nov 26, 2023 06:09
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Do you have a recipe for the turnip greens? All of that looks amazing but I always end up gifted a ton of turnip greens (and turnips) when they're in season so I'm always looking for new recipes. Side note: sliced raw turnips are amazing for snacking, highly recommend + some hummus for dipping. They have a slightly sharp and earthy taste.
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Nov 26, 2023 14:56
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Pickled mustard greens are nice, maybe you could do something similar. https://jabberwockystew.net/2019/09/09/karls-japanese-pickled-turnip-greens/ https://thewoksoflife.com/pickled-mustard-greens-haam-choy/
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Nov 26, 2023 15:07
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Those turnip greens look really good and at that stage of soft but also crispy I've gotten obsessed with lately. I've been making saute cabbage (of every kind) to the point that it's almost daily. It's so simple, surprisingly tasty, such a nice texture experience, and a great way to get a whole bunch of leafy greens into a person who doesn't really like typical salads. I'll make a Chinese-inspired sauce with garlic, hot sauce, soy sauce, vegan oyster sauce, sesame oil, and a little cornstarch if I'm not feeling too lazy but even just some soy sauce does me fine.
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Nov 26, 2023 15:17
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Kenji’s vegetables wellington came out nicely as a vegan centerpiece again this year again. The process is overly complicated and downright stupid at times and took 5 hours of prep time the day before, but I can’t argue with the end product. This time I made two half sized roasts, each one using a full package of phyllo dough, and they came out much closer to the size of the roast in the recipe pictures. Also they were MUCH easier to assemble and serve at half size. I froze the second one and will be seeing how it reheats at Christmas. The recipe is apparently based off carrots wellington at an east village restaurant. So maybe next year I will save myself the trouble and try to recreate the original one.
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Nov 26, 2023 23:29
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Suplex Liberace posted:I eat a wrap with veggies and chickpeas most days. Sometimes its got hummus in it, sometimes its like a burrito, sometimes its gyro style. Very customizable. I do this a lot too. Another go to favorite is smooshing some chickpeas, and mixing it with an avacado and spices to make a chickpea salad. I try to make stuff I can eat multiple so if I ever get bored of eating sandwiches I can swap over and eat it with rice, noodles, or whatever.
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Nov 27, 2023 03:07
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cat posts.txt posted:Do you have a recipe for the turnip greens? All of that looks amazing but I always end up gifted a ton of turnip greens (and turnips) when they're in season so I'm always looking for new recipes.
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Nov 27, 2023 05:12
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Here's a recipe for stir fried brassicas that I make regularly. I think this is best with baby bok choy or baby broccoli, but it would work well with most of the brassicas I think, including turnip greens. 2 tablespoons neutral cooking oil, like canola 2 garlic cloves, peeled and minced 1 ½-inch piece ginger root, peeled and minced ¼ teaspoon red-pepper flakes, or to taste Approx 1.5 lbs of brassicas (bok choy, broccoli), cleaned and cut into pieces (small baby bok choy can be done whole) 1 tablespoon soy sauce 1 tablespoon veg stock or water Toasted sesame oil for drizzling, or sesame seeds 1. In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds. 2. Reduce heat to medium and add vegetables and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan. 3. Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more. 4. Before serving, drizzle with sesame oil, or top with sesame seeds. edit: if you have a chinese market nearby, gai lan is a very good choice also drk fucked around with this message at 18:05 on Nov 28, 2023 |
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Nov 28, 2023 17:57
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