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We made these truffles the other day, they came out amazing. https://toriavey.com/toris-kitchen/sephardic-charoset-truffles/ . We skipped the honey and used coconut sugar, if I recall. Super simple recipe.  Oh, and this cake. I forgot the recipe but can probably find it. 
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May 11, 2018 11:09
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Over memorial day weekend we made this turtle cake, it was amazing. https://www.unconventionalbaker.com/recipes/raw-caramel-pecan-cheesecake/   Also some kickass kale salad that we make every so often and a (sorry thread) non-vegan risotto mostly to appease my wife's picky sister. http://ohsheglows.com/2013/11/25/the-best-shredded-kale-salad/ . The risotto is mostly a holiday thing for family crap (ignore) but we make this kale salad constantly because it's delicious. 
notwithoutmyanus fucked around with this message at 10:55 on May 29, 2018 |
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May 29, 2018 10:43
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TychoCelchuuu posted:I don't post a lot about cookbooks here which is my bad - there are some really excellent cookbooks out there which are worth checking out. The OP has some but here are some newer ones that people might be interested in: What about https://www.amazon.com/Vegetable-Kingdom-Abundant-World-Recipes/dp/0399581049 - Vegetable Kingdom by Bryant Terry?
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Nov 23, 2021 19:55
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AnimeIsTrash posted:This is from a couple pages back but I bought this cookbook and have made several recipes from it that have all come out really really good. Yeah I also made stuff from Provecho. Can confirm good recipes. I tried making the cotija cheese recipe (with cashews to replace a lack of macadamias) to add to enchiladas I was making and it worked out very well. I also made bean soup recipe earlier in the book that read simple but had great taste, as well. Forget which one.
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Jan 28, 2022 16:37
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AnimeIsTrash posted:Everyone likes Lasagna. The lentil she makes is also really great for pastas in general. I have to second this one, I often skip the lentils but this recipe when cooked is basically indistinguishable vs using regular ricotta back from before I ate vegan. Honestly, it's a solid recipe. notwithoutmyanus fucked around with this message at 23:40 on Mar 13, 2022 |
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Mar 13, 2022 23:33
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TychoCelchuuu posted:https://www.beetsandbones.com/russian-sourdough-borodinsky-bread-rye-coriander/ Is there an equivalent to the russian red rye malt? Because you know...Russia isn't exactly shipping at this time. I don't know much about proper rye malts, just trying to follow some concept of the recipe.
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Mar 27, 2022 01:08
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Made these as a part of the passover plan. It always comes out amazing, but needs a huge food processor to chop everything. https://toriavey.com/toris-kitchen/sephardic-charoset-truffles/ 
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Apr 15, 2022 05:10
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Lady Disdain posted:What are you using for z'roa? I'm just using a beet for the shankbone, yeah. I think I read something about (apparently charoset) about it not being what people think it is. Guess it wasn't zroa. completely off topic, but yi/ref: https://www.haaretz.com/jewish/food/.premium-jesus-demons-and-flatulence-a-brief-history-of-charoset-1.10727366 Lemme pull up my list. Here's what we have seder plate items: potato parsley beet leafy green chazeret - kale? matzo avocado (seed = egg) horseradish notwithoutmyanus fucked around with this message at 21:45 on Apr 15, 2022 |
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Apr 15, 2022 21:31
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Honestly I don't think anyone can' go wrong with incorporating avocado into any meal. We made a shitload of stuff, including a veganized chicken cacciatore recipe for a pressure cooker that we swapped chicken for portabello mushrooms and laid on top of mashed potatoes. Photobomb also included my daughter's play Seder plate because she loves it. . Recipe if anyone wants, below. - 3lbs mushrooms - 1 cup diced tomatoes - 1/3 cup white wine - 1 & 1/2 cup sliced onion - 1/2 cup chopped carrots - 1/2 cup chopped celery - 2 cloves garlic minced - 2 Tbsp minced parsley - 1 tsp oregano - 1 tsp salt - 1/4 tsp black pepper - 1 can (6oz) tomato paste Veganized version of chicken cacciatore Directions: Place all ingredients except tomato paste in pressure cooker pressure cook 8 minutes, instant release stir in tomato paste simmer until thickened, and then serve. notwithoutmyanus fucked around with this message at 05:38 on Apr 16, 2022 |
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Apr 16, 2022 05:36
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Lady Disdain posted:Morning all. The heavy stuff, huh. Lemme check recipes. edit:, a shakshuka? probably works with just egg but using some harissa integrates well for the sauce. https://www.veganricha.com/vegan-shakshuka-with-sweet-potatoes-tofu/ https://www.kitchentreaty.com/slow-cooker-5-ingredient-thai-curry-butternut-squash-soup/ - this might work too depending on what you incorporate like chickpeas, quinoa, mung beans. https://vegnews.com/2012/11/sumptuous-shepherds-stew this shepherd's stew pairs well with mash potatoes and vegan gravy. We found this recipe years ago for the gravy and it is amazing, but heavy with the mash. Combo usually ends being 2-3 days worth of food. It's I guess maybe European or just kinda generic as shepherd's pie is everywhere. old vegan gravy recipe posted:8 tablespoons vegetable oil This slow cooker African peanut stew is a winner with my family as well. https://tastespace.wordpress.com/2016/10/15/slow-cooker-creamy-sweet-potato-peanut-stew-plant-pure-nation-cookbook-giveaway/ notwithoutmyanus fucked around with this message at 07:13 on May 4, 2022 |
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May 4, 2022 07:06
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Android Apocalypse posted:Pressure cookers are kind of cool but you need to pay attention to them. That's why I've been using the pressure cooker as a set and forget. Once you hit that threshold with stuff, it becomes super nice. Rice in instant pot is set and forget. Basmati is 6 minutes under pressure and 15 natural. Instant pot counts up once pressure is off so it's easy to track this. basmati ref: https://www.pressurecookrecipes.com/instant-pot-basmati-rice/ & likewise for brown rice: https://www.pressurecookrecipes.com/instant-pot-brown-rice/ these people have good tests and logic. Also, need ideas for what I could do with a bunch of grapefruit aside from a salad. Have a bunch. notwithoutmyanus fucked around with this message at 18:14 on May 22, 2022 |
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May 22, 2022 18:11
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Ornery and Hornery posted:What's your method for pressure cooking dry chickpeas? I do 1lb of beans, 6 cups of water, adjust to size (makes about 7 cups + cooked at this ratio). 45 mins in the pressure cooker actually.
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May 22, 2022 18:12
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Zosologist posted:The is about my ratio, which it turns out it’s close to three to one. My garbanzos seem to take closer to an hour if I want them soft enough to make hummus. confirm. It turns out 1lb of beans is 2 cups of beans (measured for this purpose) to 6 cups of water, and again echoing the same on timeframe. I was saying 45 minutes+ under pressure for hummus for me, which is about the same.
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May 23, 2022 15:28
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for fucks sake posted:Spotted this in ICA Maxi today. Basically the same thing as an instant pot. I actually have two pressure cookers, a cuisinart model and an instant pot. The instant pot just seems to do a little better but they're all the same poo poo in the end. I would imagine those stovetop pressure cookers are identical aside from electronics. Still, I treat them like a microwave. Turn on, come back when done.
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May 23, 2022 15:30
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Lady Disdain posted:1000% no, ime. Putting chickpeas in my stovetop pressure cooker and walking away results in a hob covered in slimy chickpea water and a house full of gas because the water's put the flame out.
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May 25, 2022 11:22
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Big book drop from the lotus and the artichoke. They're promoting all their books for 19 Euros using promo code MC19. I've found a lot of cool vegan books from them. ref: https://www.instagram.com/p/CeVvDTAqBUn/
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Jun 4, 2022 00:08
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Lady Disdain posted:Things I put in salads (and think would probably last a week): This is a great list and I concur on the lentils, as sadly that has happened to me as well. I'll try to add onto this: With kale, a distinct trick I noticed for freshness and texture preference for my family was cutting kale perpendicular into tiny narrow strips, stems and all. Grated carrots can be nice and a chopped sweet onion can go well in small portions. For nuts, I find I use either pepitas or walnuts depending on the dressing/recipe style. I personally find myself roasting beets more than grating them since it's just a cup of water with 30 minutes in an instant pot, basically. I think dressing matters here in terms of defining what matches with the salad concept but honestly quite a lot does. You could make a vegan kale Caesar salad (plenty of recipes), or a pecan parm, or a beet salad (feasting at home has a great one you can swap the feta for tofu or vegan feta), or an asian salad ala miso dressing and so on. Sometimes I'll just do Italian seasoning or herbs de provence with some oil and vinegar, or add olives or make a southwest bean/corn salad with salsa. On top of that you could put the entire salad into a pita to make it greek/Mediterranean (maybe tzaziki ideas or harissa), or even get some nori and basically make sushi with salad ingredients - grated carrots, celery, avocado, red pepper, rice - now you have sushi or a sushi bowl from leftover salad stuff. Lazy cat kitchen has a good recipe for a sauce there. Maybe a mock cobb salad with tofu?! Turn it into a sandwich with some tempeh. Lots of options to keep things fresher. So many options. One significant thing I did observe is using a salad spinner for the lettuce/leafy greens makes an enormous difference on weeklong freshness.
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Jul 13, 2022 07:36
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I have certainly never had anything like that. I'll definitely say it's interesting.
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Jul 24, 2022 23:53
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Apparently this is coming out: https://www.amazon.com/dp/1615198539/ Dr. Sheil Shukla Plant-Based India: Nourishing Recipes Rooted in Tradition I'll definitely be scooping up this one. Guy's a fresh md out of Chicago, well known.
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Jul 28, 2022 02:18
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Ornery and Hornery posted:Exciting! Have to agree with the previous poster though where it’s tough to justify buying a book when there so many good free recipes. I didn't think I was old-school but I don't love printing recipes mid cooking or pulling poo poo up on my phone that went to sleep between ingredients, but I digress. My wife is the better cook and she's excited, so just trying to share. I mean we have an entire bookshelf filled with pretty much everything possible. I feel like you can never have too many recipes I guess, even if we have go to recipes like colcannon and coleslaws this weekend ( we have an abundance of cabbage and potatoes this week). Although a few books in the bookshelf are there just for the horror, like a 1950s Hadassah cookbook full of super nasty recipes.
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Jul 31, 2022 05:25
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crazyvanman posted:I forget where we found the idea, but on pizza we regularly use (and for pasta, too) what gets called 'garlicky-almondy-noochy stuff', but is basically a vegan parmesan. There's about 8 forms of this, one I frequent uses pecans or walnuts. IE: pecan parm from https://ohsheglows.com/2013/11/25/the-best-shredded-kale-salad/ sometimes indeed tweaking with garlic or swapping an amount of pecans for walnuts as mentioned, or doing half the oil when we double it - simply uses too much to us. all good stuff for the 2 cup spare food processor we use for this kind of stuff (dressing etc). my kid will literally fight or murder to get this stuff, we use it on anything from the kale salad to spaghetti and so on notwithoutmyanus fucked around with this message at 02:43 on Sep 4, 2022 |
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Sep 4, 2022 02:40
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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 
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Oct 27, 2022 06:07
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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
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Oct 28, 2022 23:52
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Anyone have good recipe references and/or books /posts/resources for thai style curry pastes and their general flavor profiles/ranges? I ask because it sounds very varied how it's really defined, and I know my family likes the Thai Kitchen red curry paste in a lot of recipes.
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Jan 17, 2023 01:35
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Ornery and Hornery posted:Anybody got fave meal prep recipes that are: Vegan Richas black bean soup is a good one. + make ahead on the beans. Likewise there's miso recipes: https://www.assuaged.com/news/simple-instant-pot-vegan-miso-soup Lentil soup: https://detoxinista.com/instant-pot-lentil-soup/
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Mar 7, 2023 02:38
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Silken tofu is boxed tofu that actually works for this. Just blend it up and voila, soy pudding/yogurt depending on seasoning preference and firmness. idea example: https://www.vegetafull.org/blog/tangy-tofu-yogurt The same applied to any soymilk should be closer to kefir.
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May 16, 2023 04:14
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Segue posted:
That's from 2011. We make that or the nora cooks one - https://www.noracooks.com/butternut-squash-mac-peas/ .
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Jun 10, 2023 01:09
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Made pasta salad, modified version of the love and lemons recipe. Also made a polenta veggie thing from Tori Avey.  Next I have to deduce how hot the Cherry Bombs I'm growing at home are. I can usually smell/feel for capsaicin but I don't get that vibe out of them at all. 
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Aug 1, 2023 00:17
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Nettle Soup posted:Giving up cheese is my main block. Make your own! This recipe below is quite applicable in sandwiches, etc. It gets kinda hard day two. Great for grilled cheese sandwiches / pizza and very easy to make. https://www.noracooks.com/easy-stretchy-vegan-mozzarella-cheese/  + image of it being used to make pita pizzas. She has a great queso recipe that also works well for tacos as noted, but recommends Rotel which might not be available globally. notwithoutmyanus fucked around with this message at 10:53 on Aug 10, 2023 |
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Aug 10, 2023 10:50
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Bit of an aside, thought it was worth mentioning. We make homemade pizza all the time, so... (not icsa material, haha). Tested make ahead pizza dough from https://momsdish.com/recipe/498/overnight-pizza-dough-recipe - still can't find a make ahead dough we're happy with entirely. Absolutely would appreciate thread recommendations on that! I make the pizza sauce from scratch via https://www.allrecipes.com/recipe/11771/easy-pizza-sauce-i/ , and I find nothing store bought compares. I've been playing with how little oil I can get away with & always skip salt, so that I can be further from a junk food concept. Hard to deal with the vegan cheese/pepperoni for my kid who loves it, though.
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Sep 3, 2023 00:41
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Annath posted:Hey, question from an ignorant meat eater. If you're in the US in an area that has one a trader Joe's, they have a vegan chorizo mock-meat in a tube. It's cheap, flavorful, not spicy. If you want to make something yourself, https://cookieandkate.com/roasted-cauliflower-and-lentil-tacos/ or http://blog.fatfreevegan.com/2013/04/lentil-and-cauliflower-rice-tacos.html ade an option that can be done. notwithoutmyanus fucked around with this message at 14:04 on Sep 9, 2023 |
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Sep 9, 2023 14:01
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TychoCelchuuu posted:Every recipe on this website is onion free. You could see what looks good there. Dang, I had no idea Manjulas was explicitly no onion. Awesome. Is there a site dedicated to like...nut free vegan recipes that has *good* recipes? Was thinking along the same concept for some of my relatives who don't consider vegan because of nut allergies.
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Oct 15, 2023 17:27
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TychoCelchuuu posted:I don't regularly follow any but I found this on Google. Lots of vegan sites also explicitly mark out their nut free recipes, like this one. Can't vouch for any of these though. You could check out Chinese food, Ethiopian food, French food, Japanese food, and Korean food, off the top of my head, as cuisines with lots of nut-free vegan stuff. But really almost any vegan-friendly cuisine I think of has plenty of nut free stuff. If you check out lots of recipes I've posted in this thread, many of them are nut free. yep I saw those two sites searching before I posted about it. I'll forward it on, maybe they'll do something with it hopefully. The excuse as drk mentioned was what happened when I mentioned it the first time (eating vegan) notwithoutmyanus fucked around with this message at 18:34 on Oct 15, 2023 |
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Oct 15, 2023 18:30
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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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cat posts.txt posted:Been sick lately so I decided to make this recipe to have something warm and comforting without relying on chicken noodle soup. Man that is RICH. It's delicious, but it ended up being too much on a sickly tummy. Still, definitely saving it for a literal rainy day when I'm not sick. It's honestly a great recipe, but I agree it tends to be pretty heavy. This minestrone skipping the gremolata can work well while sick or this one for a ginger turmeric broth when skipping the cayenne makes a light sick soup.
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Dec 2, 2023 21:50
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I do a much, much simpler version. https://lovingitvegan.com/vegan-wellington/#recipe I guess it depends on what you want in your Wellington. Only thing is getting the puff pastry to a decent temperature on the day of. notwithoutmyanus fucked around with this message at 20:55 on Dec 24, 2023 |
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Dec 24, 2023 20:51
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TJ's (trader Joe's) soymilk is the only budget, and taste acceptable solution soymilk I've seen work for anything I make as well. Unfortunately I'm pretty sure it's a US brand as it's an Aldi owned chain. Westwood has similar but about 2x the price. I use it for every recipe that needs a milk, and have zero issues with baking with it. For cashews, azure standard (us only I think?) has bulk raw cashews at a great price for making cashew cream.
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Jan 10, 2024 23:32
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Eeyo posted:Is the aldi stuff in Europe different from in the US? In the US we have half gallon cartons in the fridge that are pretty much like silk (the brand). Ha. I didn't know about the Aldi ownership split in such a fashion when it came to TJ's. The only notable part to me was the same as mentioned by kreeningsons: no added salt/sugar (and also vanilla), unlike most vegan milks in the US - including from silk, where this is difficult to find at minimum. We're pretty keen to avoid buying things that include sugar/salt/oil when alternatives exist and would rather employ those into the things we choose to make instead of having it added without our control, because it screws up recipes. Much closer to forks over knives concept. Considering I've only shopped at them in the US, I don't know. To contribute to thread in other ways: Likewise we've gotten into making a ton of stuff with thai rice wraps lately of various shapes and sizes (medium/large rounded and square0, and it's been a hit for my daughter as well as giving her a creative salad option + fast prep. Seeing as it's very hands on and she can make it herself, that also works. It has resulted in her wanting to make a bunch of em with fruit too, which is fun. Often we've done: pick any veggies - often I'll julienne carrots & green onions or use a julienne peeler to fit better + baked tofu + sometimes avocado + cilantro + peanut sauce (everyone has their own take on the savory + sweet combo) Daughter likes to also do: pb banana +any other fruit available and on hand
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Jan 12, 2024 04:33
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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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We've been cooking a bit, again.  Recent asian inspired meal, roasted eggplant and zucchini at 425 for about 45 minutes with a simple ponzu sauce, + dumplings and sweet brown rice.  Hamantashen! Used a shortbread recipe for the dough and it worked perfectly. Didn't love the pb & chocolate ones this time.  Mediterranean lentil soup, I'd say it came out almost Lebanese. Paired it with the Mediterranean salad below, plus some homemade pita chips sprinkled with zaatar.   Recent taco bowls, basically a staple.  our beloved instant pot minestrone:  pasta marinara with roasted eggplant & red onion, and a kalmata hummus mixed into the sauce to make it basically a creamy sauce.  home ramen bowls - nong shim makes plenty of vegan ones lately (thankfully). + kale/baked tofu  we made a pea spread to go with tempeh sandwiches, and it was delish.  Tonight I plan for black bean& plantain bowls.
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Mar 24, 2024 16:58
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