vegan recipes: a list thread

Message Bookmarked
Bookmark Removed

so i'm going to be living with someone who vegan. my cooking repertoire is elementary at best, so i'm going to need some inspiration from all the ILC regulars. his veganism combined with my incredibly picky and annoying food preferences should make for some fun times in the kitchen.

to begin:
suggestions for a tasty roasted veg salad? pasta salads?

Rubyredd, Wednesday, 25 June 2008 04:40 (twelve years ago) link

I made a delicious eggplant salad, dressed with kecap manis and sesame, a few weeks ago. The recipe was a variation of one from the Bitten site; details on Is That...Pie?. Also, summer or salad rolls lend themselves well to vegan contents - a crispy sliver of jicama or a narrow piece of broken rice cracker adds great texture variety.

There's also a great recipe in here somewhere for eggplant/mushroom vegan chili, which works great as a hot stew or warm as a dip.

Jaq, Wednesday, 25 June 2008 05:11 (twelve years ago) link

I don't have any specific recipes, but, like a lot of ilxors I've seen, I can't recommend Mark Bittman's How To Cook Everything Vegetarian enough. It's excellent, and does a really good job of both explaining the simplest kitchen techniques and of including lots of interesting 'exotic' recipes. It's not a vegan book, but most recipes include instructions on how to make them vegan.

I'll look through and post a few from it here in a day or two, I'm distracting myself from franticly doing homework right now.

Don't, on the other hand, get Vegan with a Vengence unless you have serious exotic ingredient connections. I don't think I ever once managed to find all the right ingredients when I was trying to cook from that.

en i see kay, Wednesday, 25 June 2008 05:49 (twelve years ago) link

thanks guys!

yeah, nick, i want fairly simple recipes, nothing where i have to go hunting through five different supermarkets to find the ingredients ;)

Rubyredd, Wednesday, 25 June 2008 11:34 (twelve years ago) link

i'd definitely invest in a copy of how to cook everything veg.

what foods/ingredients do you dislike, r?

lauren, Wednesday, 25 June 2008 14:02 (twelve years ago) link

oh man.... i'm actually embarrassed to say! ....

hot hot food

to name a few...

Rubyredd, Wednesday, 25 June 2008 18:21 (twelve years ago) link

peanut sauce:
1/4 c natural (no sugar) peanut butter
2 t soy sauce
1 T light brown sugar
1 T lime juice
1/4 c coconut milk (lite is fine, if you prefer or substitute water)
red pepper flakes or chili sauce or whatever hot condiment you prefer, to taste

mix everything, adding the water last, and heat it gently over med-low heat in a saucepan until it's blended.

serve it with noodles topped with tofu and shredded carrot and cucumber. it's also a good dipping sauce.

lauren, Wednesday, 25 June 2008 18:42 (twelve years ago) link

Here is a recipe that I sent to Abbott that she seems to like:

Sweet Tater Stew

Boil a bunch of cubed sweet taters, maybe 4 big ones. Use just enough water to cover them, and no more. If you don't like the skins, peel them first. When they start to get soft, add the following: 1-2 big cans of stewed tomatoes, chopped; 4 or so cloves of garlic, chopped; bunch of chopped peppers (poblano, pasilla, or just sweet peppers -- I like it spicy, so I use sweet and spicy peppers both); 1 cup peanut butter; salt to taste. Add enough curry just to give it a little kick, but not to make it taste like Indian food (which isn't a bad thing, but just wrong here). I usually add maybe 2 tablespoons, and perhaps a little cumin for extra kick.

The whole thing needs to cook for about one hour. Optionally, you can cook some of the sweet taters separately and blenderize them when soft and add back into the stew. This makes the stew nice 'n' thick, which is how god intended that it be. If not, cook long enough so that the sweet taters are super duper mushy and stir the soup plenty so that they fall apart a little bit. This is where using only enough water is very crucial: Too much water and the soup will be soupy.

libcrypt, Wednesday, 25 June 2008 19:18 (twelve years ago) link

this is my favorite marinara recipe:

1 medium to large onion, diced
4 cloves of garlic, crushed or chopped
1T fresh thyme (can use dried; use a bit less)
1/2 carrot, shredded
2 28oz cans crushed or whole tomatoes w/ liquid

saute onion and garlic in 1/4 C olive oil for 8-10 minutes over medium/medium-high heat. add thyme and carrot and saute for another 5-6 minutes, then add tomatoes and simmer for at least 30 minutes. i like to run the immersion blender through after things are done cooking for a smooth-ish sauce.

lauren, Wednesday, 25 June 2008 20:06 (twelve years ago) link

these are great recipes!!

Rubyredd, Thursday, 26 June 2008 03:06 (twelve years ago) link

ok this is the one me and my gf (she is vegan) do as a staple

put this in a frying pan:
4 tbsp olive oil
2 tbsp passata
2 tomatoes skinned and chopped
3 tbsp capers
3 tbsp olives

cook pasta (linguine is best) and while cooking pasta, rest the frying pan on top of the pot... when pasta cooked, run sauce through pasta and add peppe + handful of basil, serve

probably best not to add salt, esp. if you salt your pasta water

czn, Friday, 27 June 2008 14:47 (twelve years ago) link

lauren's peanut sauce can also be used as a base for a potato and peanut curry

czn, Friday, 27 June 2008 14:48 (twelve years ago) link

add this to a blender:
handful of rocket/arugula
cup of pistachios
tsp white miso paste
tbsp olive oil
black pepper

pulse 3/4 times, should still be bitty

meanwhile take brocollini / brocolli, cut up and blanche for 3/4 minutes till bright green. take these out and flash fry in some olive oil with salt and pepper, when almost done add 1/2tsp of balsamic vinegar and toss to coat

cook pasta, run the pistachio pesto through pasta when cooked and top with brocolli/brocollini

czn, Friday, 27 June 2008 14:53 (twelve years ago) link

tip: add a tsp of cocoa powder and half a stick of cinnamon to chilli

czn, Friday, 27 June 2008 14:54 (twelve years ago) link

tbsp of cocoa powder rather; gives the chilli a deep, earthy taste

czn, Friday, 27 June 2008 14:54 (twelve years ago) link

co-sign nick's take on 'vegan w/a vengeance'. wtf are half the ingredients she uses?

czn, Friday, 27 June 2008 14:57 (twelve years ago) link

Like what?? Now I'm curious.

Laurel, Monday, 7 July 2008 17:38 (twelve years ago) link

me too. moskowitz is nyc-based, so i'm assuming that there are perhaps spices or other ingredients that would be readily available to someone with access to hundreds of specialty stores but might otherwise be kind of esoteric.

lauren, Monday, 7 July 2008 18:53 (twelve years ago) link

two months pass...

oh, I never answered that... I can't remember off the top of my head all the ones I boggle at - maybe it's just cos her recipes seem to be ingredient laden more than anything. tho nutritional yeast is one I always struggle to find

don't suppose you could post up a recipe for the eggplant/mushroom chilli you mentioned, jaq?

STINKING CORPSE (cozwn), Wednesday, 1 October 2008 14:04 (twelve years ago) link

i should send you a vegan care package. i can think of 5 places off the top of my head within spitting distance of my office that sell nutritional yeast, for example. and i'm like 10 minutes away from one of the best spice emporiums.

lauren, Wednesday, 1 October 2008 14:09 (twelve years ago) link

oh, i have a recipe on is that... pie? for a really simple eggplant/chickpea/tomato stew that could be easily made more chili-like:
1 large (about 1.25lbs) eggplant, cubed

1 large onion, chopped

garlic to taste, chopped

1tsp each cinnamon and cayenne pepper

2tsp garam masala

1 can (or equivalent) chickpeas

1 28 oz can diced tomatoes

1.5 cups veg. broth

maybe use cumin instead of garam masala, add some fresh peppers (mixture of sweet and hot), some oregano, black or pinto beans instead of chickpeas...

lauren, Wednesday, 1 October 2008 14:13 (twelve years ago) link

awesome, was just reading "is that... pie?" and noticed that recipe! : )

I'll try dig out the vegan vengeance book, see what other weird and wonderfuls she uses : )

STINKING CORPSE (cozwn), Wednesday, 1 October 2008 14:15 (twelve years ago) link

here's the chili I made: So what have you cooked lately? (Year three!)

There's no real subs for the chipotles in adobo - I buy them canned, maybe you can find? Epazote is a minty, oregano-like herb: could just increase the oregano and add a pinch of dried mint. Masa is the lime-treated cornmeal used to make tortillas. If you can't find, I'd throw in strips of corn tortilla or even tortilla chips.

Jaq, Wednesday, 1 October 2008 14:20 (twelve years ago) link

beetroot w/green sauce

take fresh beetroot and boil it

meanwhile in a bowl add chopped garlic, onion, capers, dijon, parsley, mint and mix, stir in olive oil to combine

when beetroot prepared cut into healthy chunks and dress with the mixture in the bowl


STINKING CORPSE (cozwn), Wednesday, 1 October 2008 14:29 (twelve years ago) link

non-vegans can add chopped anchovies to the dressing for some more funk!!

STINKING CORPSE (cozwn), Wednesday, 1 October 2008 14:29 (twelve years ago) link

The tassajara cookbook is full of awesome vegan recipes especially soups, particularly the curried zucchini and corn and tomatillo.

Christopher Blix Hammer (Ed), Wednesday, 1 October 2008 14:31 (twelve years ago) link

oh and awesome, thanks jaq!!! I am totally making that or a variation on it tonight

STINKING CORPSE (cozwn), Wednesday, 1 October 2008 14:31 (twelve years ago) link

I shall dig out the recipes and post later.

Christopher Blix Hammer (Ed), Wednesday, 1 October 2008 14:32 (twelve years ago) link

made this last night. very tasty, and VERY cheap (esp. if you already have a big bag of red lentils).

lauren, Friday, 3 October 2008 14:31 (twelve years ago) link

looking forward to trying this recipe. i think you could get rid of the yogurt, or perhaps use some coconut milk instead. also, i think you could play around with the spices a bit to get around using cardomom pods and coriander seeds.

Sweet Potato and Tempeh Stew
Serves 4

1 tablespoon olive oil
1 onion, diced
1 clove garlic, minced
1 tablespoon grated ginger
6 cardamom pods
1 teaspoon coriander seeds
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
3 cups water or vegetable broth
8 ounces tempeh, cut into 1/2-inch cubes
1 cup plain yogurt, divided
Salt and pepper to taste
Toasted pumpkin seeds for garnish

Heat oil in a large, heavy saucepan. Sauté onion and garlic until onion is translucent.

Add ginger, cardamom pods, coriander seeds, red pepper flakes, and 1/4 teaspoon salt and sauté for another minute.

Add sweet potatoes and water or broth. Bring to a boil, then reduce heat and simmer for 10 minutes.

Add tempeh and simmer for about 10 more minutes, until tempeh is cooked through and potatoes are tender.

Remove from heat, season to taste, and stir in 1/2 cup yogurt. Serve garnished with the remaining yogurt and pumpkin seeds.

lauren, Monday, 13 October 2008 17:55 (twelve years ago) link

Breakfast Couscous (appealing to both vegans and non-vegans alike!)
feeds 4, or 3 or even 2 if you're reaaaally hungry; can easily be halved, just do the math
use 3/4 cup of liquids if you like drier couscous; 1 cup if you like moister couscous. I prefer drier.

3/4 or 1 cup orange juice
3/4 or 1 cup vanilla rice or soy milk
lots of cinnamon, to taste
1 cup french style couscous
lots of dried fruit (raisins, craisins, etc.)

Bring liquids and cinnamon to a boil. Stir in dried fruit and couscous, and remove from heat. Cover and let sit for 5 minutes. Fluff with fork and serve.

It's so tasty and so easy!

Steve (Not Stevie) (Stevie D), Saturday, 18 October 2008 00:46 (twelve years ago) link

do you think a chocolate version of this could work? still using oj, but maybe choc soy milk and a little cocoa powder? or is that totally wrong?

undiscovered cuntry (Rubyredd), Saturday, 18 October 2008 02:42 (twelve years ago) link


1/2 pound dry brown lentils
1 cup long grain rice
3 - 4 large onions
1/2 cup olive oil
salt, pepper and cumin to taste (i use a lot of cumin)
if you want more vegetables add some cabbage or carrots or have something on the side.

artdamages, Saturday, 18 October 2008 02:49 (twelve years ago) link

good for casseroles w/noodles or rice and peas or whatever

mock bechamel sauce

1 onion chopped fine
2 cloves of garlic
1/4 cup olive oil
1/4 cup whole wheat flour
1 1/2 cup water/veg stock
soy sauce/sea salt

saute onions on medium heat...add garlic...add flour while stirring and cook 3-5 minutes...add water/stock+salt soy sauce and keep cooking and stirring

artdamages, Saturday, 18 October 2008 02:58 (twelve years ago) link

made this last night. very tasty, and VERY cheap (esp. if you already have a big bag of red lentils).

― lauren, Saturday, October 4, 2008 12:31 AM (2 weeks ago)

lauren, i was going to post this link, i make this often, it is very very good. i sometimes use persian red lentils for it, they take longer but they are delicious.
i love all lentils, they are one of my main foods.

the injudra looks great, artdamages, do you slow cook the onions first to sweeten them?

estela, Saturday, 18 October 2008 03:01 (twelve years ago) link

yeah i didnt give instructions for that recipe. i cook the rice and lentils seperately (ive experimented w/cooking them in the same pot, but it doesn't ever work out) and cook up the onions by themselves on medium heat adding the garlic and cumin later then mixing that into the lentils when they are done.

artdamages, Saturday, 18 October 2008 03:06 (twelve years ago) link

i dont like crunchy onions so i tend to cook them to death and use huge amounts of them to make up for it

artdamages, Saturday, 18 October 2008 03:07 (twelve years ago) link

i'm going to make that.

estela, Saturday, 18 October 2008 03:15 (twelve years ago) link

yay for lentils!

is injudra another name for mujadarah? it seems like the same thing. so tasty, esp. if you used caramelized onions. i'm really into caramelized onions lately.

lauren, Saturday, 18 October 2008 21:52 (twelve years ago) link

looks like it is the same.

artdamages, Saturday, 18 October 2008 22:59 (twelve years ago) link

xpost to rubyredd:

OMG that sounds to DIE; I'm going to try it next time I have choc soymilk!! OJ + choc is heaven.

Steve (Not Stevie) (Stevie D), Sunday, 19 October 2008 04:21 (twelve years ago) link

or orange + choc, i mean.

Steve (Not Stevie) (Stevie D), Sunday, 19 October 2008 04:21 (twelve years ago) link

So peeps, my two "OMG CAN'T LIVE WITHOUT" foods before going vegan were mac n cheese (R.I.P.) and steamed pork dumplings. The former is all but hopeless in recreating accurately, but the latter I think I could get down pretty damn close with seitan and proper herbs and spices. Anyone ever tried this?

the bourgeoisie and the rebel (Stevie D), Sunday, 19 October 2008 18:56 (twelve years ago) link

p.s. real dumplings, NOT that cabbage-filler bullshit. cabbage sucks.

the bourgeoisie and the rebel (Stevie D), Sunday, 19 October 2008 18:57 (twelve years ago) link

i really hate the texture of seitan, so i never tried cooking with it when i was vegan. with that in mind, i'd try using finely-crumbled tempeh mixed with herbs and a tiny bit of a cornstarch/soy mixture. sadly, though, nothing tastes like pork.

lauren, Sunday, 19 October 2008 19:26 (twelve years ago) link

Cabbage rocks!

Casuistry, Sunday, 19 October 2008 19:46 (twelve years ago) link

U guise i need some tofu recipes that will bring the house down. All the ones I've made so far range from "eh" to "pretty good the first few bites" but I need something mind-blowingly delicious.

the bourgeoisie and the rebel (Stevie D), Tuesday, 21 October 2008 17:51 (twelve years ago) link

i just came across this recipe the other day:

it sounds delicious.

lauren, Tuesday, 21 October 2008 19:22 (twelve years ago) link

yay for this thread!

i just purchased How to Cook Everything Veg AND the Veganomicon recently, but haven't had a chance to put them to work yet. But Bittman's great, in my experience.

the valves of houston (gbx), Tuesday, 21 October 2008 19:31 (twelve years ago) link

Okay the crust was from:
you'll likely need much more than 3 1/3 cups flour, though

For the sauce, just make a good marinara: saute a bunch of cloves of minced garlic in olive oil a medium sauce pot (NO onion), and then add a can of crushed tomatoes and herbs and spices to your liking (I like lots of rosemary and some basil). Bring it to a simmer and simmer for about 20 minutes to thicken it up a bit.

26 Mixes Focaccia (Stevie D), Saturday, 13 December 2008 16:05 (twelve years ago) link

one month passes...

lately made some roast tofu and sweet potato salad (dope) and aubergine, fennel and farfalle (not so dope but still ok)

cozwn, Thursday, 5 February 2009 00:37 (twelve years ago) link

I finished my semester off and went back to college nad have been eating garbage. Nice things I've made:

Another vegan lasagna
Tofu/eggplant stirfry (yum!)
Falafel (which I now love making)
Vegan chili

Jomanda Lepore (Stevie D), Tuesday, 17 February 2009 16:30 (twelve years ago) link

Oh oh!! I made a vegan epperoni bread with Yves pepperoni and Vegan Gourmet mozzarella. It turned out gross but with lots of room for potential (it was underdone, had too much cheese, and not enough pepperoni). Next time I will do better!

Jomanda Lepore (Stevie D), Tuesday, 17 February 2009 16:32 (twelve years ago) link

one month passes...

if i had a vegan friend over, what's a vegan entree i could make to go with roasted fingerling potatoes?

Ømår Littel (Jordan), Tuesday, 14 April 2009 18:07 (twelve years ago) link

one year passes...

I've just started dating a vegan. Oh yay. As someone who hardly eats meat myself, the general dishes I'd structure are fine already but the idea of having to adapt to things that dont use eggs, cheese, cream etc (or MUSHROOMS HOW CAN HE HATE MUSHROOMS ARGH) is doing my head in. So this thread has been a great help already.

Concubine Tree (Trayce), Tuesday, 5 April 2011 07:13 (ten years ago) link

The main problem for me is I really dont like to resort to prepackaged foods as a way of getting around the problem. I'm proud of making things from the base ingredients. All those Sanitarium soysages and whatnot look disgusting.

Concubine Tree (Trayce), Tuesday, 5 April 2011 07:14 (ten years ago) link

and honestly, as someone who is a terrible and unimaginative cook, if i can cook vegan 24/7 with v few problems, you're gonna be fiiiiine. there are plenty of recipes out there for pseudo-meats from scratch.


Vegan "Chicken" Style Seitan

“Chicken” Seitan Dough:

1 cup Vital Wheat Gluten
1 cup Water mixed with 1 tsp Better Than Bouillon® No Chicken Broth Paste
1 1/2 TBSP MimicCreme

“Chicken” Seitan Broth:

8 cups Water mixed with 9 tsp Better Than Bouillon® No Chicken Broth Paste
1 cup MimicCreme
7 Whole White Button Mushrooms
1 tsp Shallot Powder
1/2 tsp Onion Powder
1 tsp Roasted Garlic Powder
2 Bay Leaves
Pinch of Celery Seeds

First, take all of the Seitan Broth ingredients, and mix them together in a very large pot. Bring to a boil.

While the broth’s starting to heat up, make your Seitan Dough by mixing and kneading the vital wheat gluten, water/bouillon blend, and MimicCreme until it’s completely mixed. It will be a little more wet than most seitan doughs. Squeeze out the excess liquid, and form the mixture into a ball. On a cutting board, flatten the ball out, and use a sharp knife or kitchen shears to cut into six pie wedge “Chicken Breast” shaped pieces. Before putting in boiling broth, flatten each part down by pressing it firmly between your hands, then drop each part into the pot.

Cover the pot, reduce heat to simmer, and let the seitan cook for about an hour, stirring every 10-15 minutes.

Don’t throw out the broth! Use a slotted spoon to remove each “Chicken Breast,” and place into a colander to drain. Let both the “Chicken Breasts” and the broth cool. Allow the “Chicken Breasts” to marinate in the broth until ready to use, if time allows you. Drain again before using.

just1n3, Tuesday, 5 April 2011 13:56 (ten years ago) link

two weeks pass...
nine months pass...

tehresa, Wednesday, 1 February 2012 00:15 (nine years ago) link

five years pass...

being vegan is not a big deal

calstars, Sunday, 19 February 2017 20:18 (four years ago) link

seven months pass...

There are four tricks to hummus. One, the proper name is hummus bi tahini. The tahini is equally important, and should be in at least a 1:6 ratio with the chick peas. Enough tahini, and olive or other oils become unnecessary. Two, the creaminess comes from the emulsion of the sesame oils from tahini with lemon juice/water. Don't add other ingredients until these have the consistency of a creamy salad dressing. Three, food processors aren't great for this, and like normal blenders are a pain to clean. Immersion blenders are the ideal tool here (as in most kitchen blending tasks). Four, the base is always the same. Other ingredients (I've tried sambal oelek, Italian gardineria or olive salad, chopped cilantro/coriander + jalepeno pepper, and Jordanian za'atar, all with good effect) can all be optionally stirred in or used as toppings. Basic hummus:

1/2 cup tahini, 1/4-1/2 cup lemon juice, water as needed: blend to a creamy emulsion, preferably with an immersion blender in a wide and tall sided storage container/serving vessel.
28 oz can chickpeas (drained), 1 large clove garlic, 1/2-1 tsp salt (less if not adding other salty ingredients): add at once, and blend in with a bit of chomping with the immersion blender.

Special Egyptian Guest Star (Sanpaku), Sunday, 24 September 2017 19:53 (three years ago) link

yeah, Sanpaku, i agree that aerating the tahini first is absolutely key, as is using a good amount. i do think olive oil is a key flavor component though. one thing that bothers me in the wild is hummus pronounciation. in Hebrew there is no short "u"-sounding vowel. and i'm certain the same is true w Arabic. it's hoo-moose, not an organic component of soil. not sure why it bugs me so much

freedom is not having to measure life with a ruler (outdoor_miner), Monday, 25 September 2017 13:38 (three years ago) link

five months pass...

hey can we not have this thread on something called "The Cheese Board"?

had (crüt), Saturday, 3 March 2018 01:12 (three years ago) link

Dried chickpeas are best for hummus. Questioning whether those instruction above accidentally left off taking the chickpea skins or you don't believe in it. I can't deal with using an immersion blender for hummus.

Yerac, Saturday, 3 March 2018 02:40 (three years ago) link

two years pass...

I've been binging Sauce Stache's YT channel, and its mostly applying "molecular gastronomy" techniques to making faux meat/cheese from absurd things (daikon bacon!). And if you're past the faux animal products stage, not so useful.

But it did introduce me to something I always walked past at the Asian grocer: mushroom seasoning. Basically dried shitake powder, salt, and mushroom "extract", sometimes other ingredients like E627, and it is great. I may never buy Marmite, Better than Bullion, or MSG ever again. Its found its way into two soups this week, I'm looking forward to making a faux-loaf with it this weekend, and its just plainly a better source of general purpose umani than other things I've tried over the past decade. Hooray Taiwan and the Singaporean and Vietnamese knockoffs.

Sanpaku, Thursday, 8 October 2020 03:11 (six months ago) link

that seasoning sounds interesting. what's in yer faux-loaf? did you make the daikon bacon? i've made rice paper bacon before and it was a little tricky to work with. seitan bacon is so far my fave homemade one. second is tempeh, but for some reason that has vanished from shelves recently :(

scampos sacra fames (outdoor_miner), Thursday, 15 October 2020 14:19 (six months ago) link

xxp I'm with you on the immersion blender in a tall sided serving vessel thing but would quibble over your ratios (half a cup of lemon juice??!!)

One, the proper name is hummus bi tahini

In Arabic, yeah. But I'm pretty sure it's just "hummus" in Hebrew. So my question for outdoor miner or whoever else is: how does the Hebrew language distinguish between chickpeas ("hummus") and hummus ("hummus"). Is it all context or what?

Questioning whether those instruction above accidentally left off taking the chickpea skins or you don't believe in it.

Yerac really dealing with the elephant in the room right there, I mean take a fucking stance.

Deflatormouse, Thursday, 15 October 2020 16:35 (six months ago) link

how does the Hebrew language distinguish between chickpeas ("hummus") and hummus ("hummus"). Is it all context or what?

i would say context. like in Japanese ( i believe) the word rice (gohan) can mean either "meal" or "cooked rice". (i don't speak Japanese, but i know inflection has a lot to do with meanings, so this may not be a perfect analogy?)

scampos sacra fames (outdoor_miner), Thursday, 15 October 2020 17:09 (six months ago) link

Thx, guess i was wondering about situations where it could go either way. Say you're in a supermarket in Israel and you ask for "hummus" (or a can/container thereof), and the shopkeeper isn't sure whether you want chickpeas or hummus. What would be the conversation that follows? How would it go...

Deflatormouse, Thursday, 15 October 2020 18:22 (six months ago) link

I always take the chickpea skins off for houmous (no idea why we spell it this way) but two days ago I forgot and it made zero difference and now I don't know what to think. A lot of effort, but it's best with homemade tahini which somehow tastes way less acrid than shop-bought stuff.

tangenttangent, Thursday, 15 October 2020 18:42 (six months ago) link

xp deflatormouse:

Never the skins. I've done the whole raw chickpeas in a pressure cooker with baking soda, followed by removing all the skins, a couple times, and it turns a 5 minute task into a two-hour task. Fine (and to be expected) in a restaurant setting, but cooking for 1-2, I can't justify the effort. Canned chickpeas (at least the Middle Eastern brands I buy) come skinned, its one of their principle advantages.

Having joked about offerings to Ọya this hurricane season, I'm planning on making some of the traditional offering akara (black eye pea fritters). That will be the next time I remove legume skins by hand.

Please don't mention The Event (Sanpaku), Thursday, 15 October 2020 18:48 (six months ago) link

I've done the whole raw chickpeas in a pressure cooker with baking soda, followed by removing all the skins, a couple times, and it turns a 5 minute task into a two-hour task. Fine (and to be expected) in a restaurant setting, but cooking for 1-2, I can't justify the effort.


Deflatormouse, Thursday, 15 October 2020 18:52 (six months ago) link

it made zero difference and now I don't know what to think


srsly tho it's a much smoother and creamier consistency without the skins.
i think removing the skins is associated more with "Israeli hummus" while leaving them on results in something more like "Arab hummus" so there may be identity politics in play here, which is why i said that about Yerac's post, picking a side.

I leave the skins on mainly because laziness.

Deflatormouse, Thursday, 15 October 2020 19:00 (six months ago) link

(i was joking, to be absolutely clear)

Deflatormouse, Thursday, 15 October 2020 19:06 (six months ago) link

I'm sure I'd have noticed the difference if I was eating the two types side by side, but I was simply very hungry so I noticed nothing. The recipe first instructing me to remove the skins was for Turkish hummus.

Best flavour of houmous besides the original? I almost always make it with red peppers, but there was a pea version once that turned out great.

xp haha I know

tangenttangent, Thursday, 15 October 2020 19:10 (six months ago) link

Fine (and to be expected) in a restaurant setting, but cooking for 1-2, I can't justify the effort.

This makes zero sense to me. A restaurant isn't gonna have like 6 people that do nothing but peel garbanzos all day every day. used to make hummus in nice, famous vegetarian restaurant in sf before. beans were cooked in pressure cooker and industrial sized immersion blender were the tools involved

scampos sacra fames (outdoor_miner), Thursday, 15 October 2020 19:22 (six months ago) link

I've often thought that's why the food at Iranian restaurants seldom compares to homemade. They would have to employ like 6 people to do nothing but stalk herbs all day every day.

Deflatormouse, Thursday, 15 October 2020 19:33 (six months ago) link

Instead they do the sensible/economic thing of using dried herbs wherever they can possibly get away with it

Deflatormouse, Thursday, 15 October 2020 19:35 (six months ago) link

last time i went to a Persian spot and tried to order sabzi khordan off the menu the server basically said 'no, we can't be bothered'

Deflatormouse, Thursday, 15 October 2020 19:37 (six months ago) link

Persian cuisine is very long-winded. even just all that pomegranate husbandry must be tiring

here comes the hotstamper (jim in vancouver), Thursday, 15 October 2020 20:11 (six months ago) link

Deflatormouse, i asked a Israeli friend who said if you want the dip you typically ask for "hummusim" (the plural of hummus), or "gargeeray hummus" (no idea what this translates to. when i tried putting it into a translating machine how i think it may be spelled the meaning comes out "grain" ::shrug::)

scampos sacra fames (outdoor_miner), Thursday, 15 October 2020 20:40 (six months ago) link

wait i **cked that up. "Hummus" refers to the dip and the other two refer two just chickpeas. LOL, that makes sense now

scampos sacra fames (outdoor_miner), Thursday, 15 October 2020 20:41 (six months ago) link

woah you rule. thank you so much for finding this out, my curiosity is now well satisfied. hummusim makes more sense for chickpeas- idk any Hebrew really but sounds like a plural form of hummus :)

Deflatormouse, Thursday, 15 October 2020 20:55 (six months ago) link

Xps seriously, why is there a tempeh shortage right now?? It’s been weeks.

just1n3, Friday, 16 October 2020 00:37 (six months ago) link

According to Yotam Ottolenghi, soaking dried chickpeas overnight, draining them off and sautéing with baking soda BEFORE simmering in water, does some of chemical magic that breaks down the skins so you get a smoother consistency without having to peel

just1n3, Friday, 16 October 2020 00:42 (six months ago) link

My tj's and local Sprouts has been sans tempeh for weeks. Cld be a opportunity to learn how to make, but we go from too hot in summer to freezing in winter so I just don't wanna bother with learning curve rn

scampos sacra fames (outdoor_miner), Friday, 16 October 2020 03:22 (six months ago) link

four months pass...

Hi dere, I'm technically a vegetarian but am an accidental vegan most weeks. Anyway, Rainbow Plant Life has yet to steer me wrong, and this stew is next on my list:

I don't actually have peanut butter but I'll probably substitute with tahini.

RZA Minnelli (Leee), Saturday, 27 February 2021 18:41 (one month ago) link

Made this for the second time again:

Absolutely a keeper -- the nut butter gives it an excellent smoky taste.

RZA Minnelli (Leee), Wednesday, 10 March 2021 01:34 (one month ago) link

two weeks pass...

That Gambian peanut stew looks amazing, and I think I might actually be able to pull it off despite my haplessness when it comes to cookery

francisF, Sunday, 28 March 2021 03:30 (three weeks ago) link

It turned out pretty well! I'm thinking of adding actual peanuts to it next time for some added crunch.

Eleanor of Accutane (Leee), Sunday, 28 March 2021 15:42 (three weeks ago) link

After much inner debate about what I'm in the mood for tonight's dinner, I'm going to try this:

Eleanor of Accutane (Leee), Sunday, 28 March 2021 18:28 (three weeks ago) link

I forgot to pick up the chili pepper (arrgh!) but otherwise it turned out really well!

Ovid-19 (Leee), Monday, 29 March 2021 18:50 (two weeks ago) link

dang, looks good. and one-pots are nice. reminds me of a one-pot mac & cheese that i like to make. one thing i would do different in that recipe is saute the shrooms and try and get a bit of a sear on 'em instead of throwing them in raw. anyways. . .

scampos sacra fames (outdoor_miner), Wednesday, 31 March 2021 13:03 (two weeks ago) link

Persian cuisine is very long-winded. even just all that pomegranate husbandry must be tiring

― here comes the hotstamper (jim in vancouver)

Pomegranate molasses is used more than fresh pomegranates. For a lot of recipes that call for both, like say ash'e anar, you can easily get away with using just the molasses.

I need to drop a few quarantine lbs. so I'm eliminating gluten and sugar from my diet for a bit. I did this for a few years and it led to all kinds of GI health issues, so it's not a long term solution. 'Paleo' diets are not for vegans imo. But I'm going to have to cook every single goddam thing i eat now, hooray!

Adoration of the Mogwai (Deflatormouse), Friday, 2 April 2021 01:55 (two weeks ago) link

The peanut stew does sound pretty nice, too bad I'm allergic to sweet potatoes.

Adoration of the Mogwai (Deflatormouse), Friday, 2 April 2021 01:56 (two weeks ago) link

Aw man, that sucks! Would it be possible to switch to regular potatoes? Personally, I would've preferred a less sweet version.

Ovid-19 (Leee), Monday, 5 April 2021 19:03 (one week ago) link

Or kabucha pumpkin for more flavor?

just1n3, Tuesday, 6 April 2021 01:18 (one week ago) link

As allergies go, it's a ridiculously easy one :)
Good to know it's a tad sweet, kabocha sounds like a good substitution.

Saffron water is really nice in coconut milk and tomato base curries. I would probably tweak the spice blend in that recipe, throw in some black mustsrd seed and asafoetida, nix the curry powder, maybe substitute curry leaves if i had em. Maybe cardamom and cloves.

I almost always use either bahrat or S&B's curry powder from a jar in place of garam masala lately.

Adoration of the Mogwai (Deflatormouse), Tuesday, 6 April 2021 19:49 (one week ago) link

You must be logged in to post. Please either login here, or if you are not registered, you may register here.