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Colonel J posted:I don't think it's standard, not in most recipes I've seen so far. I guess it was implied? I was so caught up in my cooking that I just forgot Salt is incredibly important. You don't want to overdo it -- if it actually tastes "salty," you went too far -- but think of it as a flavor enhancer. It'll make all the flavors sharper.
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Jan 25, 2016 15:15
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I honestly didn't think salting your food was that important, but I won't overlook it now.
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I do not like most processed meat knockoffs, but I just incorporate meatless dishes a lot for dietary and money saving reasons so I can be a bit picky. That also means I can cheat and use animal stock and byproduct because I hate using veggie stock. SA has a bunch of good threads about meatless stuff, and I love curries and the like. The best thing I did was go to stock up on spices from the Indian and Asian market. Adds a lot of versatility to what you can do meatless. two go-to meatless dishes for me are chana masala (http://smittenkitchen.com/blog/2010/02/chana-masala/ decent enough recipe to get started - there are def better I just forgot where I saved) I also love portabellas. Burger is a no brainer, but I love them in the smoker. Amazingribs.com mephis dust on it with some good stoneground mustard til done, slice thin and throw in a pan real quick with homemade bbq sauce and slaw or a couple red onion rings. I honestly prefer to pulled pork at times.
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Jan 26, 2016 03:16
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This sofritas recipe is amazing (if you can get past how annoying the blog writing is). http://pinchofyum.com/spicy-sofritas-veggie-bowls
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Jan 26, 2016 03:45
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amethystbliss posted:This sofritas recipe is amazing (if you can get past how annoying the blog writing is). How does this recipe compare to the sofritas @ Chipotle? I love that poo poo and if I can replicate something close at home I'd be pretty pumped.
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Jan 27, 2016 02:12
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This is my Chipotle impersonation sofritas recipe. I found it somewhere on the internet that claimed to have gotten it as close to identical as possible. I dont know how close it is, but I like it 2 Chipotle in Adobo (plus 3 tbsp adobo sauce liquid) 2 tbsp oil 2 Cup water or lowsodium vegetable stock) 1 tbsp Cumin Powder (toasted) 2 tsp dried mexican oregano 1 tsp salt (adjust per taste) 3 tbsp lemon juice (juice of about 2 medium lemons) 1 tbsp sugar 1 Poblano Pepper (roasted on open flame, seeds and skin removed) 2 tbsp tomato paste 2 cloves garlic Blend it all together.
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Jan 27, 2016 04:36
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Gramps posted:How does this recipe compare to the sofritas @ Chipotle? I love that poo poo and if I can replicate something close at home I'd be pretty pumped.  . Seems like the recipe isn't that different than the one Happiness Commando posted.
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Feb 1, 2016 07:00
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Made a really awesome dinner the other night with some shop-bought puff pastry filled with a mushroom-spinach mix. It was a full bag of spinach and a full punnet of mushrooms sautéed with garlic, salt, fresh thyme, a dash of nutmeg and a slug of mushroom ketchup. Cooked until it was all super dry, then 1/2 carton of cream cheese mixed in. Pop that inside the pastry. Could easily feed 4 and was really delicious and filling.
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Feb 3, 2016 09:53
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Here's an alternative seitan recipe. I've been eating it on reubans for like 6 or 7 years. http://yeahthatveganshit.blogspot.com/2007/04/infamous-seitan-recipe-o-greatness.html?m=1
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Feb 3, 2016 16:52
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Molybdenum posted:Here's an alternative seitan recipe. I've been eating it on reubans for like 6 or 7 years. Once it's out of the oven and sliced do you grill it in a pan? What's a reuban?
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Feb 3, 2016 17:21
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Colonel J posted:Once it's out of the oven and sliced do you grill it in a pan? What's a reuban? Yes you can grill it afterwards, I also eat it hot/cold after the bake. https://en.m.wikipedia.org/wiki/Reuben_sandwich
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Feb 3, 2016 18:09
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Molybdenum posted:Here's an alternative seitan recipe. I've been eating it on reubans for like 6 or 7 years. I have this baking in the oven right now, here's hoping it's as delicious as it smells. Also an added benefit, I now know how delicious nutritional yeast is. I could eat this stuff all by itself! Edit: Verdict is in, definitely tasty. The only downside I have is that even though it's cooked through there is a little bit of a "raw flour" smell to it from the wheat gluten. I'll have to see if the refrigerator has any effect on it when I have seconds tomorrow. Goblin fucked around with this message at 20:53 on Feb 11, 2016 |
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Feb 11, 2016 18:44
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Anyone have good suggestions for mushroom based dishes?
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Feb 13, 2016 04:58
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Lawman 0 posted:Anyone have good suggestions for mushroom based dishes? http://www.skinnytaste.com/2013/07/the-best-grilled-portobello-mushroom.html
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Feb 13, 2016 09:32
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Lawman 0 posted:Anyone have good suggestions for mushroom based dishes? Stroganoff with white white caps and portobello can be delicious (not vegan, though, unless you substitute something for the milk / cream).
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Feb 13, 2016 18:35
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Anyone have any ideas for vegetarian Chinese dumpling fillings that can hold together in a little ball? I'm trying to make a vegetarian form of xiao long bao but I'm not sure what to do. I'm thinking shiitake mushrooms and matzo meal, but I'm concerned that the matzo balls would just absorb all the soup.
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Feb 13, 2016 19:43
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I had a banana for brekkie and a couple carrots for lunch I guess you could say I've really ... gone vegan 
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Feb 13, 2016 22:52
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Nooner posted:I had a banana for brekkie and a couple carrots for lunch I guess you could say I've really ... gone vegan Theres probably a joke I'm not getting here but veganism is more than just diet, it comes with a system of ethics...
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Feb 14, 2016 03:22
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Colonel J posted:Theres probably a joke I'm not getting here but veganism is more than just diet, it comes with a system of ethics... Actually it's about ethics in food consumption.
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Feb 14, 2016 05:17
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ShadowCatboy posted:Anyone have any ideas for vegetarian Chinese dumpling fillings that can hold together in a little ball? I'm trying to make a vegetarian form of xiao long bao but I'm not sure what to do. I'm thinking shiitake mushrooms and matzo meal, but I'm concerned that the matzo balls would just absorb all the soup. The soupy aspect of xiaolongbao comes from gelatin/aspic in the soup that's solid at cooler temperatures and melts into soup when the bao is cooked, right? Would the way to vegetarian-ise them be to use agar-agar in the soup mixture as a replacement for the gelatin? fake edit: googling vegetarian xiaolongbao seems to bring up recipes that do use agar and recipes that don't so v  v
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Feb 14, 2016 12:05
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guys how do i make myself like beans, i just havent been able to do it, like, ever my wife and i have pretty much switched almost exclusively to vegetarian means when we cook at home, there are a ton of recipes that we cant make because i just cant bring myself to eat beans. its been a long time since i have tried them, but all i can think of is this gross mushy texture that i have in my mind from when i was a kid. i am big on texture and if the texture doesnt jive for me, i just cant eat it. halp
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Feb 14, 2016 16:25
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Mode 7 Samurai posted:guys how do i make myself like beans, i just havent been able to do it, like, ever I used to not like beans and now I like them. How? I have no freaking idea. I do, however, recommend starting with things that do not have that "bean texture" that you dread. Technically, I'm not going to tell you about beanrecipes now, but other stuff (chickpeas/lentils) that are just as essential for a vegetarian, i think. - try hummus...try the regular kind and the enormous amount of variations on the internet. (I like this variation: http://all-food-eats.blogspot.nl/search/label/hummus ) - try sloppy "lentil" joes...in particular: use red lentils instead of ground beef. It's so so great! Maybe, with either or both of them, if you like them and realise it's the dreaded stuff, you might be able to to convince yourself they're not so bad after all (seriously, they're not so bad, they just need you to make them tasty)
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Feb 14, 2016 18:42
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If it's been a long time since you've tried them my advice to start liking beans would be to eat some loving beans.
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Feb 14, 2016 19:25
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Goblin posted:Also an added benefit, I now know how delicious nutritional yeast is. I could eat this stuff all by itself! I put it on popcorn.
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Feb 15, 2016 21:05
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Mode 7 Samurai posted:guys how do i make myself like beans, i just havent been able to do it, like, ever Try different beans. You probably want to avoid kidney/navy/pinto beans for now, as that's probably the texture you're avoiding. Lentils are pretty nice, they're to small to really get mushy, and even if you cook them forever, they kinda become more of a texture of the dish, rather than individual pieces.
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Feb 15, 2016 22:39
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Been really loving these buffalo cauliflower recipes!  Buffalo Roasted Cauliflower Pizza with Chipotle Blue Cheese Avocado Drizzle. http://www.halfbakedharvest.com/buffalo-roasted-cauliflower-pizza-with-chipotle-blue-cheese-avocado-drizzle/ cauliflower buffalo wings http://www.hotforfoodblog.com/recipes/2014/2/11/cauliflower-buffalo-wings
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Mar 22, 2016 22:13
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My newly-vegetarianised stepdaughter misses Chicken Parm. The above post has made me start planning a Cauliflower Parm, but what would be a good Chicken Parmesan Analogue? I've been thinking about Okara. Yeah? If so, should I just buy it (morningstar makes some I guess?) or try to make it?
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Mar 24, 2016 16:26
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Very Strange Things posted:My newly-vegetarianised stepdaughter misses Chicken Parm. The above post has made me start planning a Cauliflower Parm, but what would be a good Chicken Parmesan Analogue? Why not eggplant parm?
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Mar 24, 2016 22:00
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emotive posted:Why not eggplant parm? Oh, there will be plenty of eggplant parm. This project is to try to make the most chicken parm-like vegetarian dish, just as an exercise I guess?
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Mar 24, 2016 22:12
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I made a great chorizo and bean stew last night using Quorn chorizo. I was expecting to be underwhelmed but it had a surprisingly good flavour and was a really dense protein hit, for much fewer calories and less fat than the original too. I did have to add some extra garlic and paprika to the sauce as the flavour didn't carry to the other ingredients quite a strongly as the real thing. But we'll definitely be buying again!
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May 17, 2016 11:07
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Underwater Shoe posted:I made a great chorizo and bean stew last night using Quorn chorizo. I was expecting to be underwhelmed but it had a surprisingly good flavour and was a really dense protein hit, for much fewer calories and less fat than the original too. I've heard awesome things about Trader Joe's Soyrizo, too -- I still have to pick some up to try. My two latest finds that I'll be adding to my rotation: The best black bean burgers I've had so far: http://thepioneerwoman.com/cooking/black-bean-burger/ The best veggie taco recipe I've found: http://www.seriouseats.com/recipes/2011/06/charred-corn-and-zucchini-tacos-recipe.html My go to blogs for vegetarian recipes (though not all of them are) Minimalist Baker Half Baked Harvest (she eats meat but you can filter for vegetarian recipes) Pinch of Yum Love and Lemons Cookie and Kate Serious Eats (duh)
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May 17, 2016 15:19
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Having a good cookbook is key, in my experience anyway. Here's one that's great: http://www.amazon.com/000-Vegetarian-Recipes-Carol-Gelles/dp/0025429655/ref=la_B000APTOGQ_1_1?s=books&ie=UTF8&qid=1463496923&sr=1-1 Here's another that's also worth trying out: http://www.amazon.com/Thug-Kitchen-...ds=thug+kitchen Middle Eastern and Indian (South Asian) cookbooks also have a lot to offer, though depending on the region they'll include meat dishes as well.
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May 17, 2016 17:13
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This is dino's cookbook. It is a good book and not just for vegans. https://secure.pmpress.org/index.ph...tm_medium=email It's also on amazon but the new cover with the cute cartoon cow might turn some people off. Plus you get the ebook for free if you buy directly from them.
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May 17, 2016 18:19
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Soyrizo and sweet potato tacos are a perennial favorite in my house.
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May 18, 2016 02:51
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The black bean and sweet potato tacos from the OP (minus the bouillon cube) has been a staple in my house since we started eating vegetarian ~2 months ago, so big thanks for that one.
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May 18, 2016 18:41
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i just ate another banana and then for lunch im going to eat some roasted potatoes and carrots but also some chicken but its okay cause the chicken was dead before I bought it so it doesnt count
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May 18, 2016 20:53
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At my job, I only have a microwave and a plastic bowl (hopefully bpa-free). I took to hoarding canned chickpeas and diced mixed vegetables in a pantry along with some minute rice, soy sauce, peanut butter and sriracha, I can make something quite edible in under 10 minutes in the microwave. I'm going to be content with this for a while, but I'm looking for suggestions to take it a bit further. There's a market right next door so I can get just grab a fresh vegetable on the way, dice it up, throw it in there. It's like a whole new world of cooking. Not sure how healthy it is though.
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Jun 24, 2016 07:23
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Or you could just take all those ingredients home and cook them there. On a stove. In the kitchen. Where all your other food is, presumably. Is using your plastic bowl to bring some finished food to work where you can heat it up in the microwave feasible at all?
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Jun 24, 2016 11:32
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Illinois Smith posted:Or you could just take all those ingredients home and cook them there. On a stove. In the kitchen. Where all your other food is, presumably. I go to work after spending the whole day at school. I would need to bring two lunches, and I already have trouble finding/taking the time to bring one so this is much more useful for me, knowing I have everything I need directly at my job. Its really quite good, maybe not GWS good but for a microwave meal assembled from cans it's fine.
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Jun 24, 2016 16:12
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This is super good and I eat it just on it's own nowadays (but shhhh, it's amazing with roast pork belly). As always with lentils, the biggest thing that makes a difference is enough salt. 210 Puy lentils 1 tbsp red wine vinegar 1 red pepper, finely diced Small bunch of spring onions, trimmed and finely sliced 3 tbsp olive oil Bunch of flat leaved parsley Method; Rinse the lentils and place in a heavy pan. Immerse in water so that the water level is ~7,5cm above the lentils. Bring to the boil and then simmer for 30 minutes or so until the lentils are tender Drain the lentils, keeping 100 ml of the water Tip the lentils into a serving bowl, toss with the vinegar and some salt and pepper: adjust if necessary… Salt the red pepper to soften, leaving it to stand for a few minutes before adding as much as you like to the lentils along with the spring onions Pour the olive oil over the mixture and stir – add some of the drained water if you think it’s a smidge dry Before serving, sprinkle with the parsley
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Jun 30, 2016 01:12
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Lhet posted:That reminds me, https://www.youtube.com/watch?v=CeZlih4DDNg needs to be posted in every meatless thread. Actually I think this needs to be on every page of every meatless thread
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Jul 2, 2016 23:35
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