|
The only downside with not using canned chcikpeas is you don't get that aquafaba for making vegan merengue.
|
![]() |
|
![]()
|
# ? Jun 10, 2024 16:30 |
|
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.
|
![]() |
|
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. ![]()
|
![]() |
|
You blend sesame seeds to make tahini so that shouldn't be a problem unless you made a typo.
|
![]() |
|
Nah if you blend em without enough to thin it out you can easily kill a vitamix. Doing so made mine smoke pretty badly.
|
![]() |
|
Weird. I use a food processor and it never seemed like an issue.
|
![]() |
|
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.
|
![]() |
|
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.
|
![]() |
|
Some more Chinese food:![]() Smashed cucumber salad. ![]() Scallion noodles. ![]() Mushroom soup. ![]() Okra salad. ![]() Cauliflower.
|
![]() |
|
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.
|
![]() |
|
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.
|
![]() |
|
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.
|
![]() |
|
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.
|
![]() |
|
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
|
![]() |
|
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.
|
![]() |
![]() 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.
|
|
![]() |
|
Nettle Soup posted:
that looks really good, do you have a goto seitan recipe? it comes out awful anytime i make it
|
![]() |
https://thevietvegan.com/washed-flour-seitan-method/ This one.
|
|
![]() |
|
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.
|
![]() |
|
Chickpeas come in black ? drat.
|
![]() |
|
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...
|
![]() |
|
if youve had chana dal youve basically had a black chickpea dehusked and split![]()
|
![]() |
|
AnimeIsTrash posted:if youve had chana dal youve basically had a black chickpea dehusked and split Oh, didn't know that. Interesting.
|
![]() |
|
Tycho, if you have kala chana, make sundal. It’s almost required if you also have a coconut scraper.
|
![]() |
|
An excellent suggestion. I always have kala chana and I just bought some coconuts so maybe that'll be the next coconut thing I make!
|
![]() |
|
What are some savory things I can put into my boring work lunch sandwiches to make them, well, more savory? I don't really wanna spend a lot of time preparing lunch in the morning so I usually just put some hummus + herbs + salad and some cilantro vinaigrette I found at the store (I love cilantro). I've been adding fried jalapeños from trader Joe's to add some crunch but I probably shouldn't eat too much of it cause I'm sure it's just full of salt and cholesterol.
|
![]() |
Olives
|
|
![]() |
|
Arugula
|
![]() |
|
Sadly I don't like olives or rocket. I don't like avocado either (this one legit makes me gag and want to throw up).
|
![]() |
|
Cherry tomatoes
|
![]() |
|
falafel
|
![]() |
|
pickled vegitables or oil packed vegitables
|
![]() |
|
Suplex Liberace posted:pickled vegitables or oil packed vegitables giardiniera would cover both. I need to make or buy some
|
![]() |
|
Pickled and/or oily vegetables sounds great. Thanks. Cherry tomatoes are good too but probably more sweet than savory for what I'm going for. But I added them to my grocery list as a snack!
|
![]() |
|
Hard agree on the pickled veg ! I also like to throw roasted spiced chickpeas in my sandwiches; they add a nice crunch too. And thin slices of tofu, seasoned as you like (I marinate mine in a mixture of soy sauce, lime juice and gochujang), and pan fried. Not effortless, but they can be made in big batches.
|
![]() |
|
Mushrooms marinated in olive oil.
|
![]() |
|
Crisps![]()
|
![]() |
Seitan. Bit of a pain to make but goes a long way.
|
|
![]() |
|
drk posted:giardiniera would cover both. I need to make or buy some Midwest/Chicagoan spotted ![]() Tempeh is also something to consider, as well as forms of baked tofu(very chicken-like) or tofu bacon can provide variety. I'd only make both with the firmest tofu you can find.
|
![]() |
|
![]()
|
# ? Jun 10, 2024 16:30 |
|
whenever they're in season, avocados
|
![]() |