rolling veggie swag 2011: veg[etari]ans unite and cook the tastiest food imaginable (omnis u shd get in on this, too)

gonna leave the garlic out of the crumb topping next time, it was a bit much

when you guys make those chick pea fritters, what do you have with them?

usually eat them

very droll.

i mean do these things come out dry? they look dryish in the photos. some sort of sauce?

guys

made some good tempeh

so on friday i had some ppl over to grill and i made some smokey grilled tempeh from the veganomicon for my gf. that only turned out OK because the grill was acting wonky. however, i had some leftover so i let the stuff sit in marinade until today

since i'm not gonna fire up the grill for lunch (tho why not i guess), i decided to fry it. i was gonna do the standard flour/almond milk/panko deal until i noticed a can of coconut milk in the cupboard. so i did flour, coconut, panko.

damn.

I've been cooking some great stuff from this book. Very charming and imaginative with a good mix of everyday and more complicated recipes.

http://www.amazon.co.uk/Paradiso-Seasons-Denis-Cotter/dp/0953535347/ref=sr_1_1?s=books&ie=UTF8&qid=1305048981&sr=1-1

the coconut milk wasn't even that noticeable, tbh, but it definitely improved things imo.

i ate two wedges of the stuff straight up because i am lazy, but with some crusty bread, spicy aioli, and veggies it would be a p baller sandwich

I've been reducing the amount of meat I eat kind of by accident. Wild garlic/ramps pesto and sage pesto plus fresh linguine or spaghetti is why.

I bought so much wild garlic from our local co-op that my freezer is full of the wild garlic pesto now.

good luck with those chick pea fillets, caek - everyone everywhere raves about them but mine have always been a failure, both in texture and in taste.

xp to gbx: it's amazing how good stuff tastes when it's left to soak in its own flavours. i made a potato and squash gratin with a pesto-y kind of sauce (sunflower seeds instead of nuts) that was ok/nothing special, but we ate the leftovers last night and goddamn it was 10x better.

Oh just1n3 I have spent the morning looking at 101 cookbooks & I can see why you are repping it.

i know, right??? the gratin was from her site. and i'm also making her saffron-infused vinagrette pasta thing with asparagus tonight. oh man, i went to this fancy market on sunday and bought two packages of ridiculously expensive pasta, for the first ever.

anyone cooked farro before?

oooh that reminds me: abbott you will probably really like this recipe blog too - http://chubbyvegetarian.blogspot.com/

You are right again Just1n3. Savory Bread Pudding with Roasted Tomatoes and Goat Cheese = pretty sure this recipe came from a brain scan of my unconscious desires.

Vegan Black Metal Chef Episode 1: Pad Thai

https://www.youtube.com/watch?v=CeZlih4DDNg

I am eating vegan choc chip cookie dough (soy) ice cr?m

owns

anyone cooked farro before?

― just1n3
yes. it's nice to toast it in the pan first and then proceed as you would cook risotto but you don't need to add the liquid in increments

gf got some coconut milk ice cream. holy shit!

I am eating vegan choc chip cookie dough (soy) ice cr?m

http://barking.losangelestravelonabudget.com/dogblog/wp-content/uploads/2008/11/begging_dog.jpg

What happens to risotto if you add all the liquid at once, anyway?

i sometimes feel dumb for never knowing the answer to that, and just relying on the received wisdom that you can-not-do-that, expecting bad things will happen. i guess the main consequence is that it would deprive you of the most soothing & pleasurably rhythmic cooking time you can have.

i do the first bit of liquid like a cup at a time, then i just dump the lot in. makes no difference afaict.

What happens to risotto if you add all the liquid at once, anyway?

― Soleil Goon Frye (Stevie D(eux)), Monday, May 23, 2011 3:21 AM (3 hours ago) Bookmark

a portal to hell opens and you are dragged into the underworld

omg stevie caused the rapture

hate him now

don't hate me, I just made my first homemade nut butter (hurr hurr hurr)!! Roasted almond, perhaps a bit too much salt though :/ but still v roasty-delicious!!

good risotto totally worth ensuing damnation

stevie how to shot nut butter?

I mean, besides a brisk wrist action

omgz it is so so easy, you just roast the almonds for 12-15 min at 350, let them cool til they're warm to the touch but not TOO HOT TO HANDLE, put them in the food processor w/ a bit of salt, and turn it on. It will go through various stages: fine powder, clumpy crumby meal (sorta like pie crust), clumpy blob, and then finally smoooooooth butter. It takes maybe 5-10 min? All you do is occasionally scrape down the sides

I made nut butter with almonds,rapeseed oil (iirc) and a little salt.was good.have a feeling cashew butter would be the ideal.

I have a bunch of those around, too. I want to try pecan next. Also you don't even have to add oil if you don't want!

Would try cashew butter.

gruhh, I'll petition the 'rents to add a food processor to our kitchen

dayo are you home yet?

in like a month!

I'll try not to be a lame-o this time

i'm gonna try a sandwich recipe from the chubby vegetarian link upthread tonight:
http://chubbyvegetarian.blogspot.com/2011/02/sweet-potato-black-bean-torta-avocado.html

i've never sliced a potato and then just grilled it & am kinda freaked out, like i want to par-boil it first. will it be good? will it be crunchy?

seems like you would get indigestion?

at sichuan places you get those potato slivers that have been stir fried w/o being parboiled first and they taste great

i'm sure it's gonna be a cool sandwich even if i end up throwing the sweet potato cardboard away, on account of the black-bean-smush, but we'll see. i'm more okay with the idea of having fried it awhile; it's grilling that seems awkward and insufficient. but then i do not have good vegetable cooking smarts, it always gets me that they just gradually soften in some circumstances.

another dimension of this is that i'll be using a fish slice instead of a mandolin. i am making this for other people this evening so will have comprehensive feedback tomorrow.

I just made pecan butter, added a pinch of salt and a kiss of cinnamon and brown sugar. It is sort of next-level in every way.

I am really sort of amazed by how making hummus is such a "thing" and yet making homemade nut butter is not so much, because it is so cheap and so so simple (roast nuts, add salt and FP nuts!) and it tastes soooo goooooood. Seriously everyone, hop to it.

can vouch for the edibility of sliced (fish-sliced is fine), grilled (certainly with a lot of oil) sweet potato, btw. the fish slice is also great for slicing courgettes, which i love the end product of but which can often be fiddly.

Just made (frozen and thawed) tofu chili / not terribly impressed with the texture. I much prefer TVP or, if I'm feeling really into it, seitan.

stevie d, will you come over for a vegan meal with jergins and me while you are in seattle? and please let me know if you need lodging while you're here.

^ highly recommended.

stevie, are you still planning on coming through south texas?

I think I might! I'm still figuring it all out but I really hope to.

ust made (frozen and thawed) tofu chili / not terribly impressed with the texture. I much prefer TVP or, if I'm feeling really into it, seitan.

can not get with TVP, i think it is probably the foodstuff that makes me the saddest. it just seems like such a flashback.
& i just threw some tofu in the freezer!, having heard that was the way to go preparing it.