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The only downside with not using canned chcikpeas is you don't get that aquafaba for making vegan merengue.
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Apr 11, 2024 03:21
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You can reduce the cooking liquid to get your own aquafaba too. I made tahini once but it didn't seem very economical. Maybe I needed to find a better source of sesame seeds.
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Apr 11, 2024 04:42
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I was looking at making my own tahini until reading a lot of vitamix posts taking about how blending the sunflower seeds to make tahini somehow tends to frequently kill a vitamix. 
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Apr 11, 2024 13:27
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You blend sesame seeds to make tahini so that shouldn't be a problem unless you made a typo.
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Apr 11, 2024 13:52
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Nah if you blend em without enough to thin it out you can easily kill a vitamix. Doing so made mine smoke pretty badly.
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Apr 11, 2024 14:06
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Weird. I use a food processor and it never seemed like an issue.
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Apr 11, 2024 22:11
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notwithoutmyanus posted:I do! Absolutely a favorite for us and made often. Made this last weekend and it was amazing! The gremolata is greater than the sum of its parts.
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Apr 13, 2024 02:08
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Colonel J posted:Weird. I use a food processor and it never seemed like an issue. Yeah I have no idea. Maybe it’s because food processors have a wider base and bigger blades to get everything moving. Though you’d think a Vitamix would be able to do it.
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Apr 17, 2024 15:27
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Some more Chinese food: Smashed cucumber salad.  Scallion noodles.  Mushroom soup.  Okra salad.  Cauliflower.
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Apr 17, 2024 17:22
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I've been in feed-the-cravings mode lately. Open-faced sandwiches on pita bread. Mashed chickpeas, some textured vegetable protein, sour cream, sauerkraut, "Mexican" seasoning, tabasco sriracha, onion, and cheese.  Pasta-free lasagne that fell apart a bit but was bloody delicious. The tomato sauce layer was a jar of pasta sauce beefed up with textured vegetable protein, red lentils, celery leaves, basil, onion, and stock powder. The béchamel layer was a soy milk white sauce, some cottage cheese someone left in my fridge, nutritional yeast, garlic, and nutmeg. Between layers of baked zucchini strips, topped with too much cheese.  Bánh xèo. Sort of. Besan flour instead of rice flour. Made the cheat-y way with rice paper. Filled with textured vegetable protein, carrot, celery, and green onion. Dipping sauce was fysh sauce, sriracha, and lime juice.  Hotteok-ish. Too lazy to make actual hotteok, so I used store-bought puff pastry. Filled it with 100% dark roasted-peanuts peanut butter (a mistake, too overpowering; should've used chopped roasted peanuts instead), sunflower seeds, and brown sugar. Pan fried them, then reheated them in the air fryer. All pretty delicious. * All "dairy" is vegan, obvs.
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Apr 18, 2024 12:30
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Samovar posted:My partner made some home-made sunflower seed tofu based off this recipe and I HIGHLY recommend it. Without anything other than a light frying in salted oil (eaten in a general stir fry), they gave a wonderfully nutty, almost beefy taste. VERY good. Old post but yeah, sunflower seeds give a nice meaty flavor when toasted. I used to make a pasta sauce that was just ground toasted sunflower seeds, tomato (and herbs/spices) and beans. The flavor really reminded me of my mother's meatballs.
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Apr 19, 2024 20:42
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No pictures, but I made some mercimek köftesi (turkish lentil balls) recently: https://vidarbergum.com/recipe/turkish-lentil-meatballs-mercimek-koftesi/ They were super good and easy to make. They have a nice tomato/pepper flavor, a good soft but cohesive texture, nice pop from the onions, and some nice lentil savoriness. Gotta make them again, I wonder what they'd be like if I fried them.
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Apr 19, 2024 20:47
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Ghost Cactus posted:Made this last weekend and it was amazing! The gremolata is greater than the sum of its parts. It really is, it's shocking. It makes the soup because the gremolata is *that* good. I mean it's a great, simple soup in the first place, but yeah I would not hesitate for a second to put that gremolata on basically anything.
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Apr 21, 2024 06:09
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Made some Middle Eastern food: Qalayet bandoura (tomatoes)  Shorbat addas (lentil soup)  Mujadra (lentils and rice)  Malfouf (cabbage and beet salad)  Batata ma kizbra (potatoes with garlic and cilantro) And, as usual, Indian stuff:  Sooji upma  Kundru  Dal  Lauki with cilantro poppyseed paste
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Apr 28, 2024 13:13
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notwithoutmyanus posted:I was looking at making my own tahini until reading a lot of vitamix posts taking about how blending the sunflower seeds to make tahini somehow tends to frequently kill a vitamix. Have tried Tahini a few times but it was never as good as the store bought stuff, same with peanut butter (although that was better than the very worst store ones). Have given up is not worth the fuss, just buy it imo. I think with the peanut butter at least the brand we like (Manilife) uses a special type of peanut or something.
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Apr 29, 2024 12:57
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 I call this one "Flour three ways." Seitan which was cooked in a gochujang and doenjang based broth; dredged in salt & pepper mix, flour, panko and a little salt, and then fried. The sweetcorn was boiled in bouillon powder and was pretty good too. The rice had pepper and this junk on top, which I suspect is discontinued now. There was maybe a little much salt overall, but the seitan was very good.
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May 3, 2024 17:27
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Nettle Soup posted:
that looks really good, do you have a goto seitan recipe? it comes out awful anytime i make it
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May 5, 2024 16:44
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https://thevietvegan.com/washed-flour-seitan-method/ This one.
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May 5, 2024 16:55
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Some Chinese recipes (use vegetarian oyster sauce): https://thewoksoflife.com/a-choy-garlic-oyster-sauce/ https://thewoksoflife.com/tomato-tofu/ https://www.chinasichuanfood.com/soy-sauce-fried-rice-without-egg/ (use oil, not butter) https://www.chinasichuanfood.com/baozi-with-mushroom-and-bok-choy/ Some food:  Kala chana (black chickpeas) with kundru (ivy gourd)  Lauki (bottle gourd)  Potatoes  Potatoes and bitter melon  Tinda (apple gourd)  Tinda another way I recently got a thing that lets me scrape coconut flesh which I had never had before so I've started using (fresh) coconut finally which lets me make South Indian stuff I couldn't make before. The Kala chana, potatoes, and potatoes and bitter melon up there all have coconut in there. Fresh coconut is pretty dope.
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May 16, 2024 11:53
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Chickpeas come in black ? drat.
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May 16, 2024 13:08
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Absolutely! The black ones are smaller than the typical size of the other ones, has a nuttier taste, and it's also denser and firmer and thus less creamy. It's very good for salads, but it can be used for other stuff too, like stews, and my entry for the current ICSA will feature their use in another, more obscure form...
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May 16, 2024 14:20
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if youve had chana dal youve basically had a black chickpea dehusked and split
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May 16, 2024 15:18
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| # ? May 17, 2024 06:36 |
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AnimeIsTrash posted:if youve had chana dal youve basically had a black chickpea dehusked and split Oh, didn't know that. Interesting.
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May 17, 2024 05:36
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