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

I just got 2 new Colleen Patrick-Godreau cookbooks for Christmas, I cannot wait to talk abt the recipes I make.

i have been eating spinach and brown rice, i just sautee the spinach with garlic and then add salt pepper and lemon

Whoa, that sounds really awesome and simple. I am going to try this v soon I think. No garlic?

yeah i just heat the oil and garlic for like a minute, throw a bunch of spinach in and let it simmer for a few minutes with salt and pepper, then throw a dash of lemon on top of brown rice.

it's so comforting and nice and EASY. i'm the king of dummies in the kitchen so...

want to get back into more creative cooking in the '011, but so far have mostly been sticking to tried-and-true recipes. made bulgar risotto with white beans and escarole (recipe from smitten kitchen) last night, so delicious.

trying to get back into more creative cooking in the '011, but so far have mostly been sticking to tried-and-true recipes. made bulgar risotto with white beans and escarole (recipe from smitten kitchen) last night, so delicious.

Wait you clearly said "garlic" in your post / idk what is wrong with me.

i'm gonna make this black-eyed pea recipe tomorrow (scroll, there are multiple recipes) http://smittenkitchen.com/2007/06/and-then-i-moved-into-the-refrigerator/

yo dudes I made a VEGAN CHEESECAKE today (with a Ghiradelli chocolate swirl) and this shit is siiiiiick

recipe plz!!

i made this thing a couple of nights ago that was a vegan take on a beef dish i learned to make in home ec when i was 12. do not read further if you hate curry powder!

sautee onion
add carrots/cauli/brocc
cook a bit
add fake chicken stock cube
add some curry powder
fry a bit
add some fake ground beef (i used this really nice brand called helen's or something)
add a bit of water
add soy sauce
add worcestershire sauce (apparently there is a vegan version out there but i don't have it - i left it out of my husb's serving but lavished mine with it bc y'know anchovies are PRACTICALLY plants)
add cabbage
cook till.... all cooked!

serve over rice

Okay I bet I can recite this by heart:

Preheat oven to 325*. Then, food-process:

• 1 1/2c vegan wafer cookies (I used Teddy Grahams, lol) (also I started laughing hysterically after I poured them into the food processor and realized I'd have to pulverize them into crumbs)
• 1/4c sugar (you rly don't need this much)
• 4T vegan margarine

• 2 8-oz containers of Tofutti Better Than Cream Cheese
• 2 12-oz aseptic pkg's of firm silken tofu (Mori-Nu, etc, NOT the refrigerated shit in water)
• 1c sugar
• 1t vanilla
• 1T vanilla pudding mix (optional, I did this and it was v yum)
• 1/4c flour

• 1/2c Ghiradelli (or other vegan) chocolate chips

Then enjoy.

is that from our vegan baking queen?

No, but she has one too! It's from Dyn1s3 B4lcav4ge's totally essential TH3 URB4N V3GAN

Y did u googleproof? R u afraid she will hunt us down and share AEXCLUSIVE RECIPES

how do veggies feel about quorn?

I am fraid she will hunt us down and make them take the recipes down!! She seems like she might be snippy like that.

Also, quorn is not vegan and I've never tried it

I don't think it's vegan is it? I remember trying it once before I was vegan but while I was vegetarian and thinking not much of it.

xp!!

veggie thread though, innit. i am not veggie but cook for a veggie girlfriend and am always torn between cooking stuff with quorn bcz it's easy to substitute ingredients for regular meals and without bcz i think it tastes disgusting and am not a good enough cook to create my own recipes based on non-veggie ones i have.

If you are going for fake-meat, I highly HIGHLY suggest the Gardein line of proteins; they are incredible.

yah i have only tried the bbq skewers and the burgundy beef thing or whatever it's called but DANG it tastes... meaty. there are these beef strips i get from trader joe's for jordan, which he loves, and they look and smell like meat but i hate hate hate the texture. the gardein ~feel~ like meat.

Also check this out

https://www.youtube.com/watch?v=f9A3ahO_t_8

there are at least two rooms in my house I would like to invite one Tal Ronnen

that looks AMAZING - i haven't seen the chicken fillets anywhere yet, gonna have to search them and make this dish!

XP:

Aside from the egg binder that deters vegans, there are mycoproteins in Quorn which can cause severe allergic reactions ("nausea, vomiting, diarrhea, and occasionally hives or difficulty breathing") in around 5% of consumers. The Center for Science in the Public Interest has been on the Quorn case for the past 8 years.

we've had the quorn thing on the nazi thread. the severe allergic reactions thing in 5% is total bullshit and not seen in any market where it sells in decent numbers, most notably the uk, where like 2 million people eat it every week.

"The Center for Science in the Public Interest has been on the Quorn case for the past 8 years."

what does that tell you?

"Medical studies have proven that Quorn's fungal ingredient is an allergen, but the U.S. Food and Drug Administration and the United Kingdom's Food Standards Agency still allow its sale"

they also allow the sale of peanuts and milk.

CONTROVERSY

the sheer number of totally meaningless but cleverly written alarmist claims on CSPI quorn website is amazing.

most of the time i feel like sanpaku deserves full marks for reading some very technical stuff about nutrition, but the fact that he will cite this stuff in the same breath makes me doubt his ability to think critically about anything with a whiff of science about it.

but there are mycoproteins

that 5% thing is based on a paid telephone survey whose protocols they didn't reveal, because its results have never been published in a peer reviewed journal. presumably they asked people at the other end of a phone line to self-diagnose something neither surveyor or respondent know the symptoms of. when the number comes out at 5%, rather than double-checking with a smaller sample in a lab, which you might want to do given this v. surprising result (extraordinary claims require extraordinary evidence), they write a letter to a medical journal. then, when their letter gets published they write a press release that gets no coverage whatsoever.

boom.

Shit repeats on me like nothing else.hate to use the phrase but I have thrown up a little in the back of my mouth the two times I've had it. Nasty monstrous shite.

throwing up in your mouth doesn't sound like an allergic reaction. it sounds like you don't like it.

I'm not a toddler. It came about 20 minutes after eating it.

ok, wasn't clear from your post.

wow i just read about quorn via wiki. they are gonna feed it to pigs now. and the history of who owns it is tangled. for now anyway the brand is owned by a u.s. private equity firm. i think. via premier foods in the u.k. premier owns tons of cool sounding brands i've never heard of. including Nimble Bread and Atora Shredded Suet! mmmm, suet.

http://en.wikipedia.org/wiki/Premier_Foods

anyway, quorn is, obviously, people.

Premier owns Angel Delight too.

NSFW:

http://upload.wikimedia.org/wikipedia/commons/4/49/Angel_Delight.jpg

One of my and my wife's favorite from a cookbook we got like 15 years ago:

Sweet & Tangy Butter Beans

2 tbsp vegetable oil
1 cup chopped onions
1 cup sweet red pepper
(or other colored peppers)
1 clove garlic, finely chopped
1 8-oz can salt-free tomato sauce
1/3 cup apple juice
1 tbsp brown sugar
1 tbsp vinegar
1 tsp prepared yellow mustard
2 1-lb cans of butter beans, rinsed & drained
1-1/2 tsp cornstarch
2 tbsp water

Preheat oven to 350-degrees.

Lightly oil a 1-1/2 quart baking dish or spray wiht a non-stick cooking spray.

Heat oil (or vegetable broth/cooking spray) in a large non-stick skillet over medium heat. Add onions, red pepper and garlic. Cook until onions are tender and start to brown, about 10 minutes.

Remove from heat.

Add remaining ingredients, dissolving cornstarch in the 2 tablespoons of water before adding. Mix well.

Transfer to baking dish. Bake, uncovered, 1 hour.

Per serving:
Calories: 181 Fat: 6 g (less if you substitute or reduce oil used for sauteing) Carbohydrates: 26 g Cholesterol: 0 mg Sodium: 299 mg Protein: 7 g

I should get on that shit. I love butter beans.

apple juice! I could fuck with that.

btw my fav new2me vegan blog is vegansaurus

http://vegansaurus.com/post/2596296459/mother-jones-hippies-love-meaty-meat

i don't know y, just dig their stylee

Made this the other day:

http://nedraggett.wordpress.com/2011/01/03/easy-seaweed-soup/

V. tasty.

xxp and OT;

Admittedly I didn't look in depth at the CSPI Quorn reports - but look around the rest of their site, they're by no means a start-up or single issue campaign. Quorn is safe for most, but not all, and whether that's 5% or 0.5% doesn't particularly matter.

The US mandates that the presence of potential allergens like eggs, milk, peanuts, tree nuts, shellfish, soy or wheat appear at the end of the ingredients list. By their teens, or after an allergist's consult, most will have encountered these foods and know whether they tolerated them well. By contrast, most won't have knowingly consumed British soil fungus, and hence it seems sensible to require some mention on the box that the major ingredient causes allergic reactions in a small proportion of consumers. Sure, they might lose some first-time customers, and parents who themselves tolerate mycoprotein might be reluctant to feed it to their kids, but those are reasonable responses.

Quoth makes me phenomenally flatulent.

Quorn, rather. (autocorrect)

http://3.bp.blogspot.com/_2wdzXgmraD0/SVTGOb8f1MI/AAAAAAAAAVA/HPUVkv6SLtk/s400/quoth+front.jpg

lolol

Quorn is safe for most, but not all, and whether that's 5% or 0.5% doesn't particularly matter.

no one is saying it's 0.5%. an environmental pressure group says it's 5%. the company that owns the patent says its 1 in 150,000 (0.0007%). that is a huge difference, and which, if either, is right qualitatively affects the debate.

the cspi, who are a fundamentally unserious crank organization as far as i can tell, are not calling for labelling by the way. they are calling for a ban. they need to get on peanuts imo. those things kill people.

hay im tryna eat more protein now, is there any vegetarian stuff you can eat for breakfast that has more protein in it. like tips for that.

like maybe i should just start eating meat i mean omg

you could eat eggs if that doesn't bother you

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

excited about this thread since i can't eat beef/pork/lamb right now and i want to add more diversity to my diet (already sick of chicken). would love recommendations for vegetable-centric things that aren't carb-heavy.

hail seitan basically