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

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.

what brand of tofu do you use? wildwood is my favourite - it comes out the meatiest and least crumbly.

tofu is kinda a rare thing for me, so: whatever is in the refrigerator. i gather it's a first class protein, though, so i should try to eat more. i cooked this last week and threw the remaining tofu in the freezer, so it's there waiting for me. i really need to learn to marinate, as well.

from the same site, incidentally, i'm making this tonight. it doesn't seem too out there, but i never really buy fennel, or cook with leeks, and have never used star anise so i'm hoping it might teach me something. i am p much down w/anything that offers a substantial ginger eating opportunity.

i think this recipe is telling me to 'boil the ginger coins', however, so we'll see how it goes

oooh i love heidi's site! the squash and potato gratin, and the vegan mac n cheese are amazing!

this is the best tofu imo.

http://i3.goodness-direct.co.uk/d/418453b.jpg

i make a kind of warm salad with it with tomatoes, chick peas and spring onions.

ayo Stevie if u are coming to san antonio at all in august, there is an all vegan Tex Mex restaurant opening up!!!! I AM DYING!!!! AUGUST 1TH!

san antonio had excellent veg food ime

it's improved a lot in the last five years

pro-tip based on today: fort davis does not have excellent veg food

what are you all cooking

i just remembered polenta exists

basically an unnecessary revive on account of the myriad vegetarian content in What's cooking? part 4

lentil tacos
http://vegantester.files.wordpress.com/2011/07/p1040194.jpg?w=427&h=415

tempeh (oven-baked in a rosemary sauce and served with a creamy cashew-dijon sauce)
http://vegantester.files.wordpress.com/2011/07/p1040200.jpg?w=615&h=461

spectacoular, just1n3

Jesus ppl if you think her cooking looks good wait til she actually cooks for you

Like "Oh g'morning love here's a homemade chocolate-peanut butter-banana soft serve and oatmeal parfait nbd"

justin3 doing terrible things to my growling stomach

those oat parfaits are becoming standard weekend breakfast fare at our house - just made strawberry chocolate ones yesterday!

highly recommend that rosemary dijon tempeh - really meaty and flavorful and fancy.

So I am cooking a meal for my buddy and he wants seitan. We'll prob pick up the pre-packaged kind but like what should we make? A stir fry?

gyros

cheese steaks

http://andrewsullivan.thedailybeast.com/2012/02/has-vegetarianism-gone-out-of-style-ctd.html

lol sullivan posted my letter (bottom half)

Well done.

haha, excellent!

I highly recommend this recipe for Southern Indian dal fry, for those with an Indian grocery nearby. My tastebuds are still swooning, a half hour later.

Locally, the pigeon peas are known as toor dal. Most of the ethnic ingredients are shelf stable, though you might want to do a few weeks of South Indian dishes to use the curry leaves. Garlic-ginger paste is a bit more convenient.

my wife just bought the non-dairy formulary cookbook + all kinds of science fair looking stuff to make homemade vegan cheeses. HOLIDAY GORGEFESTS ARE UPON US.

NYT has assembled 600 vegetarian Thanksgiving recipes.

are ypu and i the only veggies left in this place? feel like we've had some defections.

today ive had coconut milk ice cream, daiya havarti with a sleeve of crackers, ravioli, and TJ's cinnamon rolls, im p sure ive hit all the food groups

are ypu and i the only veggies left in this place? feel like we've had some defections.

hey just raising my hand here. vegan for 7 years this winter iirc, veggie for 23

totally made of vegetable matter now perhaps? half man, half carrot

dang, ive been vegan longer but veggie less so. 10 years vegan in january. feels good, man.

that dal recipe looks good, and i've got most of the ingredients lying around here i think - might give it a shot next week

took me the longest time to go vegan for some reason, and then once i made the change i was surprised how easy i found it xp

still cooking vegan over here

whatcha making lately? my wife invented a pasta with kale, white beans, and sun-dried tomatoes dish that owns.

my favourite banana bread
delicious and simple alfredo/white sauce
nasi goreng
vegan-fried-chicken/amazing fried chick-un (i used tofu, it was great)
orange sesame tofu

lol i was typing that up before you even asked

this stick cashew tofu stir fry thing is amazing
so is this cauli curry
and this crispy orange cauli

our omnivorous household has been eating a lot of the recipes from this - it's pretty good imho

i love isa

that cauli curry looks rad. do you freeze the gravy as suggested, just1n3?

Veganomicon fans note, Isa's coauthor Terry Romero has a new, handsomely finished global cookbook that snuggles nicely on the shelf next to it (same dimensions and thoughtful design).

xp not yet, we usually eat it all! it's so easy/quick to make, it doesn't seem necessary to make extras. i use half a can of fire-roasted tomatoes instead of fresh (so no need to simmer), and substitute a tsp of ground fenugreek for the leaves, and i don't bother with the cashews.

are ypu and i the only veggies left in this place? feel like we've had some defections.

― shiny trippy people holding bandz (m bison), Sunday, November 24, 2013 5:23 PM (5 hours ago)

still veggie! i just made a delicious leek potato & carrot soup for dinner. :3

xp ok i will give it a shot. i also have no fenugreek leaves right now, so glad ground stuff works in a pinch (ha). if it works then i will try this freezing lark, because i really need to start freezing stuff and stop eating NYC restaurant food (money, belly, etc.)

she has a lot of great recipes, i particularly like her tempeh tikka masala (i use 1/8 tsp ground fenugreek in place of the leaves here, too).

Making a lot of dal makhani atm after getting a decent metal masher; throwing in a lot of roast pumpkin seems to have worked out OK. Keen to try out that crispy orange cauliflower recipe.

Still trying to get salt & pepper tofu right but I think I probably need a better class of tofu.