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

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.

i totally missed this news:
http://www.theguardian.com/world/2013/nov/26/al-gore-goes-vegan-bill-clinton

Every thanksgiving, I cook this recipe for vegetarian meatloaf. When I originally found it online, the recipe was claimed to have been stolen from one of Sr1 Ch1nmoy's restaurants. It is the fucking jam.

4 eggs

1/4 cup dried onion flakes (original was Lipton Onion soup mix, but I switched it out due to a familial food allergy)

1/3 LB low-fat ricotta cheese

1/3 LB firm tofu (mashed into small pieces)

1/4 cup vegetable oil of choice

1/3 cup onions

1/2 cup cooked brown rice

1/2 tsp. oregano

1/2 tsp. basil

1/4 tsp. rosemary (fresh is good)

4 cups (dry measured) Special K (I use Rice Krispies, for the food allergy reasons noted above)

1 1/2 tbsp. garlic

FOR THE SAUCE:

1/2 cup ketchup

1/8 cup Dijon mustard

1/4 cup molasses

1/8 cup to 1/4 cup apple cider vinegar (to taste)

Pinch cayenne ground pepper (to taste)

Preheat oven to 300 degrees F.

Sauté onions and garlic.

Beat eggs in a bowl, and then add all other ingredients except the Special K. Mix well and then add the Special K last. Put in pan that is sprayed with cooking oil.

Bake for 1 hour. Pour sauce over loaf after 1 hour, and bake for 10 more minutes.

my wife made dress rehearsal tgiving meal yesterday:
-- field roast
-- mashed potatoes & gravy
-- stuffing
-- cheezy broccoli rice casserole
-- homemade cranberry and pear sauce
-- roasted Brussels sprouts
-- tj's crescent rolls
-- choc silk pie
-- pumpkin cheesecake
-- coconut whipped cream

all vegan, all delicious, all full the next day

I'm not making much, since it's just the two of us:
- lemon oregano roasted potatoes
- broccoli and cauliflower in a white sauce
- field roast
- maybe some kind of garlic bread
- chocolate steamed pudding

also we are both sick :/

that sounds good! the food that is, not your respective ailments

i eat at one of sri chinmoy's restaurants a few times a month, and i always order the vegan meatloaf ("neatloaf") sandwich. i wonder if that's the recipe? justine tried it once and thought it was disgusting, but i really like it.

I made Quorn Gruyere things with stuffing, roasted carrots, cauliflower and sprouts, and this potato thing my dad makes that is a cross between anna potatoes and scalloped potatoes. It's basically very thinly sliced potatoes layered in a pan with lots of butter and thyme and cheese and then baked. It was all pretty good!

I have that meatloaf recipe in the oven right now though I fucked up and put the dijon in the loaf so I will now omit it from the sauce

Let us know how it turns out! I've only been making that loaf a couple times a year at most, so I'm just now feeling comfortable enough with it that I'm thinking about varying from the recipe next time I whip it up.

I have that meatloaf recipe in the oven right now though I fucked up and put the dijon in the loaf so I will now omit it from the sauce

― combination hair (underrated aerosmith bootlegs I have owned), Friday, November 29, 2013 5:38 PM (39 minutes ago) Bookmark

You will not unless you are a coward

fuck it was so delicious, thank you for that recipe! whole family super stoked with it. served it with some buckwheat dinner rolls from Dolores Casella's always-reliable A World of Breads and some steamed broccoli, just a perfect dinner.

btw, xpost, I put a little ground mustard in the sauce but dayo nb I'm cooking for myself, a toddler, and a wife who was born in Bangkok but whose palate is all Iowa - for me to make the CAN YOU HANDLE THE EXTREME FLAVOR version of anything would be a dick move, I can always put extra of whatever on my own serving and indeed I ladled some Salsa Huichol on the meatloaf tonight

ate some vegan pizza for dinner, had thai for lunch ~ready to die~

does that vegan meatloaf work as reheated leftovers?

yes it does!

So much cheap daikon at the markets atm; anyone have any simple-ish uses? Might give kkakdugi a go though my track record w/pickles isn't the greatest.

Pickled daikon is good in banh mi sandwiches.

... And that's literally it. I can't think of anything else to do with it. (I've barbecued it, which was okay-ish.)

Make pork bone soup with daikon slices

Whoops this is the veggie swag thread. Ban me for life

banh mi for life

I really like Takuan (Japanese picked daikon)

xpost or...2 weeks

Also, cool thread! My resolution this year (for the 3rd or 4th year in a row) is to be a better cook. I'm cooking 2 dishes from the Cafe Paradiso cookbook at this very moment!

Giving kkakdugi/kimchi a go w/the daikon, though I'm leery of my substitions. Anyone have any thoughts on Fuschia Dunlop's recipes? Giving her veggie mapo tofu a go tonight.

Local vegan place makes a tasty seitan banh mi with daikon.

Tip: if if you have an East Asian grocer nearby, looked out for dried sliced King Oyster (eryngii, king trumpet) mushrooms. Aside from being perhaps the healthiest mushroom based on its ergothioneine and β-1,3 glucan content, when reconstituted in water (broth, etc) and sautéed, it makes a terrific meat substitute. It's pretty mild in flavor, so unlike some less unusual mushrooms it won't overpower dishes. My omni family liked them at Thanksgiving, but I suspect they'd work well in a banh mi as well.

ay i guess this is the most recently updated thread but hold up we got a veggie drive thru in my city

http://eatatearthburger.com/

Made some homemade sushi this week.. It is an underrated thing to make it home. Buy some white grain rice, rice vinegar, nori sheets, and some seafood and/or vegetables and you will feast like a king or queen for weeks. Cheap and goes a long way

SOFT SERVE ICE CREAM!?!

it's p good! i think it's a coconut milk base. just basic vanilla cone or cup for now. we like to get a brownie and put some on top.

M Bison your plant-based drive-thru is closed on Saturday. Does that mean they're Seventh Day Adventists or just like to party?

what do you think ;)

The former obv