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 Five spice tofu fried rice with celery, peanuts and chili oil
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Oct 24, 2017 19:49
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| # ¿ May 15, 2024 12:49 |
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Tuesday: Lentil shepherd's pie Tonight: Tacos with roasted cauliflower, salsa macha, pickled onion, feta & cilantro 
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Nov 17, 2017 05:36
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Bought a pasta machine, finally, so naturally... 
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Nov 28, 2017 16:43
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Doc Walrus posted:That looks amazing and I want to make it for my mom (who turned vegetarian this year.) Salsa macha seems simple enough to make based on a quick google search, but what's the best way to roast the cauliflower? I'm a cooking noob, and I don't really use my oven. Ever. Preheat your oven to 500* (or as hot is it will go, if less), toss florets with oil and a little salt then roast for 20 minutes.
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Dec 11, 2017 14:07
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 Spinach lasagna. Light on the cheese (just ricotta and romano). New year new me. Etc.
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Jan 30, 2018 06:42
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 Tortilla chip chilaquiles (kinda). Super satisfying for how quick it is to make.
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Feb 9, 2018 16:07
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 Ramen emotive fucked around with this message at 07:06 on Feb 18, 2018 |
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Feb 18, 2018 05:12
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 Chickpea flour & egg crepe / wilted spinach / cucumber parsley salad / lemon tahini yogurt
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Feb 20, 2018 16:52
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cigaw posted:Fascinating! How'd the crepe taste? I've never used chickpea flour and I'm curious and now want to make a falafel sandwich where the wrap tastes of more falafel. I enjoyed it very much. I spiced it with cumin seed, coriander and turmeric so it had a lot of falafel vibe to it. The recipe (here: https://www.bonappetit.com/story/cromlet-chickpea-omelet) describes it as kind of a cross between a crepe and an omelet, which describes it perfectly. ----- Tonight:  Tostada with refried pinto beans, jackfruit and salsa verde. Trendy avocado flower (for internet points) with malden salt and lime.
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Feb 21, 2018 05:21
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Casu Marzu posted:They look like ones I've seen at either world market or target Yep -- part of the Hearth and Hand line at Target (https://www.target.com/p/stoneware-dinner-plate-hearth-hand-153-with-magnolia/-/A-52991283) Here's the other color I bought and tonight's dinner.  Had some leftover tare from ramen night so I used it to make crispy teriyaki tofu (scallions and roasted broccoli stems), and broccoli with peanuts tossed in burnt garlic sesame oil. The bitterness from the burnt garlic oil really played well with the sweet/salty flavors of the teriyaki. emotive fucked around with this message at 02:29 on Feb 22, 2018 |
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Feb 22, 2018 02:22
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 Roasted red pepper, broccoli rabe and smoked provolone sandwich / quick tomato soup In hindsight I would have split the baguette completely and made it an actual sandwich instead of grinder style.
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Feb 28, 2018 06:55
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angor posted:This looks fantastic. How did you do the broccoli rabe? Blanched it for a minute or so to soften it up a little then just cooked it down with garlic, chili flakes and EVOO and mixed in the peppers at the end.
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Feb 28, 2018 15:13
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 Homemade wheat pasta w/ marinara Panko breaded eggplant with some smoked provolone I had leftover
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Mar 6, 2018 16:06
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I find that trying to get char spots on my electric stove is impossible on corn tortillas... they get stiff/crispy before any real spots develop. Do I just need higher heat? Using a dry cast iron skillet.
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Mar 9, 2018 05:01
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angor posted:Grab one of these and throw it over your electric stove on high: https://www.amazon.com/Roti-Jari-Grill-Papd-Chapati/dp/B002M92XQ6 Oh drat, that’s pretty awesome. Might have to do that. Either that or I get one of the portable propane burners.
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Mar 11, 2018 04:45
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Tell me how you did those mushrooms. Also, can I come over?
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Mar 21, 2018 17:13
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Vegetarian here. I'd crush that, good job.
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Mar 24, 2018 23:43
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Kalista posted:
God drat
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May 12, 2018 19:49
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 Cherry tomato, broccoli and goat cheese frittata with basil Roasted fingerlings with garlic, parsley and EVOO Asparagus with parmesan and lemon
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May 17, 2018 16:35
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I've tried letting a cast iron pan get ripping hot on my electric stove and never have much better result than his picture.
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Jun 18, 2018 20:08
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 Tomatoes could have been better but any caprese is good caprese.
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Jul 1, 2018 21:55
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 Brown rice mujaddara, roasted honeynut squash, lemon tahini yogurt
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Nov 5, 2018 17:05
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Stuff in bowls from the weekend. Vegan Japanese curry:  Teriyaki eggplant, sticky rice and 6 minute egg: 
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Dec 3, 2018 17:44
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I keep a base teriyaki sauce on hand (Adam Liaw's recipe) that's just 1 cup soy sauce, 3/4 cup each sake and mirin and 75g sugar. Threw an onion, 2 cloves of garlic and 3 Japanese eggplant in the wok until softened and threw in about half cup of teriyaki and simmered it until it was thick. Threw over sushi rice, topped with sesame seeds, scallion and a little togarashi. The egg was just boiled for 6 minutes.
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Dec 3, 2018 18:27
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Olpainless posted:Both of these look beautiful, and seeing as it's not been asked about yet, what's the rough recipe for the curry? I used this recipe as a base as it was the closest vegan option I could find to the real thing since I didn't have premade roux: https://www.cilantroandcitronella.com/vegan-japanese-curry/ I changed up the veggies to use what I had on hand... Murasaki sweet potatoes, cauliflower (which I'd skip next time), etc...
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Dec 4, 2018 19:21
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Oh god, that filo pastry sounds incredible.
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Dec 26, 2018 14:30
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| # ¿ May 15, 2024 12:49 |
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Some mushroom shoyu I threw together over the weekend
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Mar 11, 2019 19:43
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