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Couscous salad was a success ! I tossed cauliflower, pumpkin, sweet potato, red onion, zucchini and beetroot in oil, salt, pepper, and ground coriander, cumin and fennel seed. Roasted at 200C until done. Fried garlic in the oil from a jar of sundried tomatoes, then toasted the couscous in it, then cooked according to package directions, using veggie stock. Combined it all with some cucumber, dried apricots, walnuts, vegan fetta, and an orange juice, red wine vinegar and olive oil dressing. It was meant to have fresh mint but I forgot it, and capsicum but there wasn't enough room in the container. I also should've used more dressing, and let it sit in the dressing longer than I did; I gave it about 6 hours, but it could've done with a good 12. All in all, a solid 9/10.
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Jan 14, 2024 23:27
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Looks great! Check out some desserts: https://www.foxyfolksy.com/hopia-recipe-munggo-ube-filling/ https://www.foxyfolksy.com/palitaw-sa-latik/ https://www.foxyfolksy.com/carioca/ https://www.foxyfolksy.com/bukayo/ https://www.foxyfolksy.com/suman-malagkit/ https://www.foxyfolksy.com/black-kutsinta/ https://www.foxyfolksy.com/banana-cue/
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Jan 16, 2024 09:10
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Aww, man, fabulous timing ! Colleagues brought mango float (the most delicious thing on earth, it turns out) and buko pandan salad to this bring-a-plate thing, and I've now fallen down a massive rabbit hole of filipino desserts.
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Jan 16, 2024 11:16
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Lady Disdain posted:Couscous salad was a success ! I am so impressed with how beautiful this looks. It's like a stained glass window.
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Jan 19, 2024 06:43
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Lady Disdain posted:Couscous salad was a success ! That sounds and looks tres bien.
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Jan 21, 2024 15:29
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 My partner made some nourish bowls for dinner. I can't remember exactly what went in it, but it had plenty of nice textures and a tangy dressing that complemented everything perfectly.
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Jan 22, 2024 02:17
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Fall Dog posted:
Looks like tempeh? I need to cook with that more.
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Jan 23, 2024 05:34
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Colonel J posted:Looks like tempeh? I need to cook with that more. There's regular tofu mixed throughout, but the stuff on top is a chilli marinated tofu that gets such a nice texture once it's tossed in a pan with some oil. I'd like to try using tempeh more in dishes, but my partner finds the texture a little off-putting.
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Jan 23, 2024 19:03
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Here are some nice Palestinian recipes.
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Jan 27, 2024 05:44
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I made some chicken cutlets (seitan) from The Herbivorous Butcher cookbook and they turned out tasty enough, but holy poo poo did it make a lot. Unless you have a big family or you want to eat fake chicken nuggets every day of the week, it’s an insane amount of food for something that supposedly keeps for 7 days.
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Jan 31, 2024 22:10
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You should be able to freeze it.
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Jan 31, 2024 22:18
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Some of my latest foods: Rajma with rice (in the bowl), lauki (left), cabbage and potatoes (right).  Steel-cut oats, not very fancy but a very typical breakfast component.  Roasted cauliflower and bulgur, also not very fancy but a nice quick filling meal.  Ber. It's a fruit that sort of tastes like a fresh date.  Chikoo. It's a fruit that sort of tastes like a pear.  Obviously I didn't make these but whatever. They're uh... tomato discs? Pretty tasty (and vegan).
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Feb 1, 2024 11:19
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I've never even heard of Ber or chikoo.
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Feb 13, 2024 14:22
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Special Valentine’s Day content. Cauliflower and jasmine rice soup with persillade, arugula/potato/leek tart, vanilla bean coconut panna cotta. My crust was fail but that’s cause I used a bigger tart pan without similarly scaling up my ingredients. Wish I’d made a salad to go with this too. It was all really good!  
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Feb 15, 2024 15:27
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kreeningsons posted:Special Valentine’s Day content. vanilla bean coconut panna cotta. Very impressive! 👏 I feel confident with vegan meals, but not desserts. Do you have the panna cotta recipe link/book to recommend?
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Feb 17, 2024 05:08
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Ulillinguist posted:Very impressive! 👏 I feel confident with vegan meals, but not desserts. I sort of hate baking vegan desserts because I suck at baking but this was actually really simple since no baking. It’s from the Vedge cookbook of the eponymous Philly restaurant, which is great except: the cookings times are hilariously inadequate for a home chef, some of the steps in other recipes took me 2-3 times longer than described. Some reviewers pointed out other errors too. Anyway here’s a secret link to the panna cotta recipe. The only thing that didn’t go well for me was my vanilla beans being too old and brittle to split open, so I just grated the whole bean. I left out the tarragon too because my partner doesn’t like it.
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Feb 17, 2024 17:25
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Thank you! I feel like I could actually make this too, I will probably leave out of the tarragon as well.
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Feb 17, 2024 19:44
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Something I picked up recently to add a bit of flavour to rice dishes with a tomato-based sauce - when one fluffs the rice after it's been steaming, add the zest of a lime + the juice of half of it. This is really simple and obviously not a recipe in any way, but it made my dishes taste so much better I just had to share it.
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Feb 17, 2024 21:16
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All that Valentine's Day food looks great! This site isn't vegan but it's got 18 pages worth of vegan recipes. Nothing out of the ordinary but seems like a neat enough site so I figured I'd link it. Some recent foods:  Didn't make this, but, it's a samosa from a street food vendor.  Ditto but this is kachori plus a potato soup thing.  lovely picture of a fresh chickpea stew. Fresh chickpeas are a rich green color which my picture doesn't capture at all :/  Roasted cauliflower and carrots.  Made Chinese food: scallion oil noodles, fish fragrant eggplant, and cumin potatoes, plus brown rice.  Fermented breakfast rice with mustard seeds, cashews, curry leaves, onions, and green chilies.  Grapes 
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Feb 19, 2024 12:24
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Does anyone have a pho soup recipe? I went to pick up a vegan pho from a place last week and it was ok but when I walked in to get it, they just poured something from the fridge into an electric kettle and heated it up and gave it to me. I know soups aren’t made to order but poo poo, I’d rather just cook up a pot and heat it up myself. Also the vegan place is really weird and may be a cult? and their tv was praising the former rear end in a top hat president so I kinda don’t want to give them any more money. E: I feel like a complete failure at soups in general because it just never tastes right without the fat and stuff from bones that I am/was used to. Boris Galerkin fucked around with this message at 13:56 on Feb 19, 2024 |
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Feb 19, 2024 13:51
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I can't vouch for any of these personally because pho is one of the few things I've only ever gotten from restaurants, but these seem like good places to start: https://thevietvegan.com/homemade-vegan-vietnamese-pho/ https://www.bonappetit.com/recipe/vegan-pho https://veggieanh.com/vegan-pho/ https://woonheng.com/vegan-pho-chay/
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Feb 19, 2024 17:44
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Question, I couldn't find a thread (maybe I missed it) for asking where to eat in certain cities, so. I'm moving to Minneapolis soon and was curious if anyone had recommendations for vegan or vegetarian restaurants! I'd like to get into the habit of supporting local places vs visiting the same 5 "has vegan thing on menu" chain places.
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Feb 23, 2024 03:46
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The website/app Happycow perhaps?
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Feb 23, 2024 04:49
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cat posts.txt posted:Question, I couldn't find a thread (maybe I missed it) for asking where to eat in certain cities, so. Fellow Minneapolinite here. The Happy cow app works well. 1.) Coconut Whisk is on Nicollet Mall, offers boba drinks and desserts. Haven't tried it yet. 2.) Caribou Coffee shops offer almond, coconut, and oat milk and the $0.80 upcharge is removed if you use their app and order ahead. I do not recommend the location on Nicolette Mall next to Brits Pub, just go to US Bank Plaza or Lunds & Byerlys. This is the only coffe shop I have found anywhere in the city that removes the non-dairy upcharge. And I drink a ton of coffee around the city. 3.) Green + The Grain (fast casual) in the skyway offers tofu for no upcharge on their salads. (plain tofu and baked sesame tofu. I emailed the store but they never replied what the sesame tofu is marinated in or if it's vegan) they offer three vegan dressings, per their allergen menu available upon request: Lemon vinaigrette, Charred Jalapeno vinaigrette, and balsamic vinaigrette. Very delicious and filling, costs ~$13/salad. The sesame ginger dressing contains honey, the rest have dairy. 4.) Chipotle right downstairs from Green + the Grain in the skyway offers sofritas (tofu with seasoning) but according to their website the salad dressing is not vegan b/c of honey. 5.) Naf Naf Grill (Mediterranean/middle Eastern, fast casual) in the US Bank Plaza. Offers several options. I haven't tried it yet. 6.) Broadway Pizza in US Bank Plaza skyway offers vegan pizza, and "meatballs" too I think. 7.) Dan Kelly's Irish Pub has vegan pizzas made by Broadway Pizza served there. I'm going to try them next Wednesday 7.) Pizza Luce has several pizza, pasta, salad, and dessert options. I tried the vegan margarita with Ri-not-A and mozzarella "cheese" and it was very good, I recommend it. Their veganized Original pizza was mediocre - the vegan mozzarella melts beautifully, but tasted dull. It tasted like VioLife brand mozzarella shreds and not worth $25 for a medium. Their vegan peanut butter bar was good. 8.) Whole foods near the downtown library offers fresh baked vegan brownies and jam cookies. And considerably more premade vegan options on the refrigerator section than Lunds & Byerlys or other grocerie stores I've seen. 9.) United Noodles Asian grocery on That's all I can think of right now. I also lurk in the Minneapolis thread, it's fairly active: https://forums.somethingawful.com/showthread.php?threadid=3034145&pagenumber=784&perpage=40 Welcome to the city. Edit: I just remembered theres the Herbivorus Butcher on 1st Ave. They serve vegan faux meats and cheeses and serve food items to-go. Like deli sandwiches, "Meatloaf", "hotdogs" with toppings, queso dips, etc. Ulillinguist fucked around with this message at 21:01 on Feb 23, 2024 |
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Feb 23, 2024 07:35
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I've never even been to Minnesota but Owamni has a lot of vegan stuff and it's a pretty famous restaurant. Might be worth checking out. It's an omni restaurant, though, not a fully vegan one.
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Feb 23, 2024 12:08
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cat posts.txt posted:Question, I couldn't find a thread (maybe I missed it) for asking where to eat in certain cities, so. I visited the city recently for a couple days and thought Reverie was pretty good
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Feb 23, 2024 16:25
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Minneapolis is an awesome city for vegans, and gays. Avoid the Gay 90s, because it's all drunken bachelorette parties, and no actual gay guys and gals. Instead, go to The Saloon. When you're good and drunk with the heavy rear end pours that the bartenders all do in the Midwest, THEY HAVE TATER TOTS ON THE MENU. Seconding Pizza Luce. On weekends they have a Bloody Mary buffet. They give you a pint glass filled a good half and change with vodka, and then you go through and add stuff to it. Also, if you order a shot anywhere, they serve it in a loving rocks glass and fill it up halfway. loving Minneapolis can DRINK.
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Feb 24, 2024 19:12
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First time trying out this recipe. It's a palak tofu paneer. The curry turned out a lot smoother than I expected. The images on the recipe itself have it looking a little more thick/chunky, but it's was still quite enjoyable. My partner really liked it, so that's what matters most. I had leftovers and combined it with another first-time recipe. Paneer lababdar with tofu. I feel the curry was a touch on the thick side so I'll have to remember to thin it out a little next time.  I was pretty happy with the flavours and they've made it into a regular rotation.
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Mar 1, 2024 05:32
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Fall Dog posted:First time trying out this recipe. It's a palak tofu paneer ...[and] Paneer lababdar with tofu. I love a good paneer sauce! Since going vegan I really wish Indian restaurants served it tofu-style like you've made so I could order it. This looks delicious! I just bought the book Veganomicon by Isa Chandra & Terry Hope Romero. I rented it from the library and liked it a lot, so I decided to buy my first vegan cookbook. It's got a bit of everything, and I'm eager to try the ricotta cheese recipe.
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Mar 2, 2024 06:33
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I also recently made palak tofu ! It was kind of bland, so I panicked and added a dollop of dark roasted peanut butter, and it worked marvellously. The other one is a coconut dal. Both very tasty; made fabulous work dinners for the week. I then ended up with even more spinach and made palak chole. It's good, but I used more whole spices which my blender didn't handle very well, so it's full of whole mustard seeds which I don't love. I also added too much methi which made it bitter. Other things I've made recently:  Kimchi fried rice, with a veg stir fry.  Open faced sandwiches of smashed chickpeas and pan grilled eggplant.  Grew a ton of mung bean sprouts in a soymilk carton. Haven't figured out how to stop the sprouts growing secondary roots, but it doesn't affect the taste, so whatever. That's 80g of mung beans, which makes about 380g of sprouts. Making a box of these every week or so nowawadays. Turned my last batch into a stir fry:  Along with a dry laksa (laksa with no added water, and minimal coconut cream). What I've been having for breakfast every day for a couple of weeks:  It's a Korean style jeon; a pancake made of shredded cabbage mixed with flour and water. Served with pear, yoghourt and some fairly average coconut dulce de leche I got at a farmer's market. This morning, I tried making it with a combo of whole wheat flour and besan flour; fabulous texture, besany flavour. Two non baked tarts (because it's way too hot to have the oven on):  Lime curd.  Apricot and custard. And last but not least:  I was craving galette des rois, but wasn't keen to mess around with pastry or the oven, so I made semolina pudding on the hob, flavoured it (heavily !) with almond essence, put it in a dish lined with crushed nuts, and whacked it in the fridge. Absolutely delicious, and amazingly creamy !
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Mar 8, 2024 00:40
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Lady Disdain posted:I also recently made palak tofu ! This all looks really delicious! Lovely colors.  I'm also into sprouting! I spread the mung beans on damp cloth, cover, weigh down with plates, and place in a flat plastic colander. I follow this technique: https://www.youtube.com/watch?v=mrkBqRK64TY I've never seen them grown in a box, you created a huge harvest. Do you trim off the roots, or eat the whole thing?
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Mar 8, 2024 01:22
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I went with the box method, because it's the easiest thing I've ever seen, and doesn't require any specialised equipment. 1. Snip off the tips of the box like so for airflow, and to act as a strainer.  2. Add beans. Add water; soak for 4 hours. Strain by tipping the water out of the snipped box. Lay the box on its side, and store in the dark. 3. The next day, add water, soak 10 minutes, strain. Store in the dark, on its side. 4. Repeat step 3 until the box is too full for the sprouts to expand anymore. Takes about 5 days. No transferring between vessels; just adding and removing water. I don't bother trimming them. If I were trying to impress people I was serving them to, I might consider it, but it's too much effort and too wasteful. And the roots taste just like the rest of the sprout.
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Mar 8, 2024 02:05
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That food looks great (love the open faced sandwiches) and that sprouting setup seems really cool. I'm going to try that once I finish off my carton of soy milk. Some recent food from me:  Baingan bhaja, crispy thin-sliced eggplant  Tea sandwiches: tomato and vegan butter  Air-fried singaras (Bengali samosas)  Rajma Punjabi style (in bowl with rice), Bengali cabbage with potatoes and peas (bottom left), aloo jeera/potato with cumin  Capsicum korma  Some sort of eggplant cashew thing, gently caress if I can remember  One of a thousand dal tarkas. This one's moong I thing.  Okra  Cabbage  Guess what these are and win a prize! (The prize is respect and admiration)
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Mar 8, 2024 04:58
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Can I ask how you cook your okra? I find that when I try and cook 'em (from frozen, I admit) they become very 'sludgy'.
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Mar 8, 2024 18:52
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Keep cooking. You'll cook out the slime and it'll go back to snappy and delicious. We usually have it in applications where it's fried and it's never sludgy.
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Mar 8, 2024 22:03
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TychoCelchuuu posted:
For my recent dishes, I guess we've been on a time crunch so some simple stuff. We made the kiddo a flapjack stack. She's been kinda weird on diet lately and has been heavily intrigued by butter apparently.  Tortilla pizzas - a lazy family night staple (we found giant 14" fajita tortillas that work perfectly for this).  Another night's version broke on the bottom but it was still worthwhile. Kiddo loves pineapple pizza, sorry to anyone offended   Moong Dal eggs and omelettes. I seasoned a few using bagel leftovers and neglected to realize this is a common sort of egg seasoning. See how often I make these? (barely ever).   Roasted red pepper soup with pan seared cannelini beans. 
notwithoutmyanus fucked around with this message at 15:02 on Mar 9, 2024 |
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Mar 9, 2024 15:00
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TychoCelchuuu posted:
My guess: some kind of physalis (ground cherry, tomatillo, etc). The husks have been turned out and woven into some kind of megafruit. Made an experimental dish today which turned out good:  Tomatillo, spinach, and cilantro with some kidney beans, with a baked potato. Kind of a spinach curry, but with tomatillo. I was a bit light-handed on the spices since my wife doesn't like it spicy, so it needed a bit more. But I liked the tanginess, worked great on the potato.
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Mar 10, 2024 02:16
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notwithoutmyanus posted:kumquats? Eeyo posted:My guess: some kind of physalis (ground cherry, tomatillo, etc). The husks have been turned out and woven into some kind of megafruit.
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Mar 10, 2024 06:16
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 I got a new pizza oven insert for my smoker so decided to give it a try.
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Mar 17, 2024 23:26
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Fall Dog posted:
Looks drat good!
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Mar 18, 2024 00:21
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