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.
suggestions for a tasty roasted veg salad? pasta salads?
― Rubyredd, Wednesday, 25 June 2008 04:40 (thirteen 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 (thirteen 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 (thirteen years ago) link
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 (thirteen 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 (thirteen 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 (thirteen years ago) link
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 (thirteen 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 (thirteen 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 (thirteen years ago) link
these are great recipes!!
― Rubyredd, Thursday, 26 June 2008 03:06 (thirteen years ago) link
― omar little, Thursday, 26 June 2008 23:59 (thirteen 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 (thirteen 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 (thirteen years ago) link
add this to a blender:
handful of rocket/arugula
cup of pistachios
tsp white miso paste
tbsp olive oil
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 (thirteen 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 (thirteen years ago) link
tbsp of cocoa powder rather; gives the chilli a deep, earthy taste
co-sign nick's take on 'vegan w/a vengeance'. wtf are half the ingredients she uses?
― czn, Friday, 27 June 2008 14:57 (thirteen years ago) link
Like what?? Now I'm curious.
― Laurel, Monday, 7 July 2008 17:38 (thirteen 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 (thirteen years ago) link
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!!
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 StewServes 4
1 tablespoon olive oil1 onion, diced1 clove garlic, minced1 tablespoon grated ginger6 cardamom pods1 teaspoon coriander seeds1/4 teaspoon red pepper flakes1/4 teaspoon salt2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)3 cups water or vegetable broth8 ounces tempeh, cut into 1/2-inch cubes1 cup plain yogurt, dividedSalt and pepper to tasteToasted 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 mathuse 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 juice3/4 or 1 cup vanilla rice or soy milklots of cinnamon, to taste1 cup french style couscouslots 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 lentils1 cup long grain rice3 - 4 large onions1/2 cup olive oilsalt, 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 fine2 cloves of garlic1/4 cup olive oil1/4 cup whole wheat flour1 1/2 cup water/veg stocksoy 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
― 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.
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
― 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
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 (nine months ago) link
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 (nine 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 (nine 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 (nine months ago) link
(i was joking, to be absolutely clear)
― Deflatormouse, Thursday, 15 October 2020 19:06 (nine 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 (nine 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 (nine 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 (nine 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 (nine 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 (nine 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 (nine 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 (nine 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 (nine 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 (nine months ago) link
Xps seriously, why is there a tempeh shortage right now?? It’s been weeks.
― just1n3, Friday, 16 October 2020 00:37 (nine 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 (nine 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 (nine months ago) link
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: https://rainbowplantlife.com/vegan-west-african-peanut-stew/#wprm-recipe-container-5657
I don't actually have peanut butter but I'll probably substitute with tahini.
― RZA Minnelli (Leee), Saturday, 27 February 2021 18:41 (five months ago) link
Made this for the second time again: https://rainbowplantlife.com/wprm_print/5540
Absolutely a keeper -- the nut butter gives it an excellent smoky taste.
― RZA Minnelli (Leee), Wednesday, 10 March 2021 01:34 (four months ago) link
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 (four months 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 (four months ago) link
After much inner debate about what I'm in the mood for tonight's dinner, I'm going to try this: https://www.pickuplimes.com/recipe/one-pot-creamy-mushroom-pasta-98
― Eleanor of Accutane (Leee), Sunday, 28 March 2021 18:28 (four months 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 (four months 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 (four months ago) link
― 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 (four months 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 (four months 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 (three months ago) link
Or kabucha pumpkin for more flavor?
― just1n3, Tuesday, 6 April 2021 01:18 (three months 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 (three months ago) link
This is one of the best vegan recipe sites I've found in ages.I made her tofu with peanut sauce and sesame greens tonight, it went exceptionally well I must say.
― Adoration of the Mogwai (Deflatormouse), Friday, 23 April 2021 03:42 (three months ago) link
She seems to love cardamom so that definitely catches my attention.
― Tahini Coates (Leee), Friday, 23 April 2021 18:42 (three months ago) link
holy cow @ tahini cardamom babka! thanks for link.
― scampos sacra fames (outdoor_miner), Sunday, 25 April 2021 16:17 (three months ago) link
― scampos sacra fames (outdoor_miner), Sunday, 25 April 2021 16:23 (three months ago) link
Her writing is a bit of a shame, enough typos that it takes a little bit of kitchen experience to be able to decipher.
― Tahini Coates (Leee), Sunday, 25 April 2021 19:18 (three months ago) link
I made the tahini cardamom babka -- it did not turn out well, though I fully acknowledge that my abilities could've sunk the final product.
― Tahini Coates (Leee), Tuesday, 4 May 2021 23:18 (three months ago) link
i tried it too! and underwhelmed. There was not nearly enough filling. The dough was just not right (i did use 1/3 spelt flour) even though i added one (1) egg to enrich it a bit. I have an old tried and true babka recipe i may go back to and make with choc/cardamom/tahini, but is no vegan. I like the matcha/pistachio idea though and have not given up with babka experiments, but something with the recipe was lacking or something
― scampos sacra fames (outdoor_miner), Friday, 7 May 2021 23:55 (two months ago) link
This turned out reasonably well! https://rainbowplantlife.com/fluffy-vegan-gingerbread-cake/
Although I messed a couple things up: it has a strip of uncooked batter that runs under the center line just an inch or so under the surface, I think I remember GBBO saying that trapped air was
I also tried to make up my own frosting without the vegan butter (i.e. solid fats) using olive oil and arrowroot powder -- and in the end, too much of each.
― Tahini Coates (Leee), Sunday, 16 May 2021 18:50 (two months ago) link
hah to finish that thought: a trapped air bubble keeps the surrounding batter from cooking.
― Tahini Coates (Leee), Sunday, 16 May 2021 18:52 (two months ago) link
I think I've settled on a decent, easy, and idiot proof fauxgurt recipe.
9 ounces firm tofu1 cup cashews 1 tablespoon chia seeds
The only prep is to optionally soak the cashews overnight (but I rarely remember to do that), and to make the chia egg. Then, dump everything into a food processor.
― Elementary, My Dear Hoatzin (Leee), Monday, 31 May 2021 17:47 (two months ago) link
Why firm instead of soft tofu? Do you prefer the texture?
― just1n3, Monday, 31 May 2021 22:23 (two months ago) link
Yeah, I wanted something creamier, but I've seen other recipes say that silken tofu works too.
― Elementary, My Dear Hoatzin (Leee), Monday, 31 May 2021 22:28 (two months ago) link
Do you add anything to simulate the tang of yoghurt?
― just1n3, Tuesday, 1 June 2021 00:49 (two months ago) link
No because I really only use yogurt as a medium to put fruit in, so the sourness isn't something I prioritize.
― Elementary, My Dear Hoatzin (Leee), Tuesday, 1 June 2021 04:46 (two months ago) link
I'm mostly on board with vegan cooking/baking, but one thing that I'm yet to be convinced of is nutritional yeast. My favorite vegan food blogger calls it "vegan golden flakes" or some such, especially as a way to simulate the savoriness of e.g. cheese, but what I've used it in hasn't elevated my recipes that much. Maybe different brands are better? (I have a bag of Bob's Red Mill.)
― Burying A Horse: C or D? (Leee), Monday, 14 June 2021 21:03 (one month ago) link
I've only really used it to make "vegan white cheddar popcorn". It did have a note of 'artificial cheese flavoring' but it was just one element in a pot pourri of gross.
Sticking to salt and grapeseed oil from now on. Thanks for the reminder to throw that canister of fish food in the garbage.
― Fauna Sukkot (Deflatormouse), Tuesday, 15 June 2021 02:51 (one month ago) link
nutritional yeast alone is not the wave rly, but add it to cashew cream to make a cheesy sauce
― class project pat (m bison), Tuesday, 15 June 2021 03:57 (one month ago) link
It’s def overrated but it does provide some umami that otherwise be lacking in vegan food
― just1n3, Tuesday, 15 June 2021 07:21 (one month ago) link
i like to use it a few different ways. processing cashews with nutritional yeast, salt and garlic powder makes a really good faux parm imho.Salads tossed with a vinaigrette do nicely with ny addedThrown into a vegan alfredo sauce in lieu of parmHave made polenta and replaced parm with the stuff and that worked quite well, too, imho
― scampos sacra fames (outdoor_miner), Tuesday, 15 June 2021 17:28 (one month ago) link
A family friend who went vegan last year calls it "nooch."
― In my house are many Manchins (WmC), Tuesday, 15 June 2021 17:41 (one month ago) link
that is the name
― class project pat (m bison), Wednesday, 16 June 2021 02:38 (one month ago) link