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The only downside with not using canned chcikpeas is you don't get that aquafaba for making vegan merengue.
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Apr 11, 2024 03:21
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You can reduce the cooking liquid to get your own aquafaba too. I made tahini once but it didn't seem very economical. Maybe I needed to find a better source of sesame seeds.
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Apr 11, 2024 04:42
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I was looking at making my own tahini until reading a lot of vitamix posts taking about how blending the sunflower seeds to make tahini somehow tends to frequently kill a vitamix. 
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Apr 11, 2024 13:27
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You blend sesame seeds to make tahini so that shouldn't be a problem unless you made a typo.
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Apr 11, 2024 13:52
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Nah if you blend em without enough to thin it out you can easily kill a vitamix. Doing so made mine smoke pretty badly.
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Apr 11, 2024 14:06
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Weird. I use a food processor and it never seemed like an issue.
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Apr 11, 2024 22:11
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notwithoutmyanus posted:I do! Absolutely a favorite for us and made often. Made this last weekend and it was amazing! The gremolata is greater than the sum of its parts.
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Apr 13, 2024 02:08
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Colonel J posted:Weird. I use a food processor and it never seemed like an issue. Yeah I have no idea. Maybe it’s because food processors have a wider base and bigger blades to get everything moving. Though you’d think a Vitamix would be able to do it.
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Apr 17, 2024 15:27
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Some more Chinese food: Smashed cucumber salad.  Scallion noodles.  Mushroom soup.  Okra salad.  Cauliflower.
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Apr 17, 2024 17:22
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I've been in feed-the-cravings mode lately. Open-faced sandwiches on pita bread. Mashed chickpeas, some textured vegetable protein, sour cream, sauerkraut, "Mexican" seasoning, tabasco sriracha, onion, and cheese.  Pasta-free lasagne that fell apart a bit but was bloody delicious. The tomato sauce layer was a jar of pasta sauce beefed up with textured vegetable protein, red lentils, celery leaves, basil, onion, and stock powder. The béchamel layer was a soy milk white sauce, some cottage cheese someone left in my fridge, nutritional yeast, garlic, and nutmeg. Between layers of baked zucchini strips, topped with too much cheese.  Bánh xèo. Sort of. Besan flour instead of rice flour. Made the cheat-y way with rice paper. Filled with textured vegetable protein, carrot, celery, and green onion. Dipping sauce was fysh sauce, sriracha, and lime juice.  Hotteok-ish. Too lazy to make actual hotteok, so I used store-bought puff pastry. Filled it with 100% dark roasted-peanuts peanut butter (a mistake, too overpowering; should've used chopped roasted peanuts instead), sunflower seeds, and brown sugar. Pan fried them, then reheated them in the air fryer. All pretty delicious. * All "dairy" is vegan, obvs.
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Apr 18, 2024 12:30
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Samovar posted:My partner made some home-made sunflower seed tofu based off this recipe and I HIGHLY recommend it. Without anything other than a light frying in salted oil (eaten in a general stir fry), they gave a wonderfully nutty, almost beefy taste. VERY good. Old post but yeah, sunflower seeds give a nice meaty flavor when toasted. I used to make a pasta sauce that was just ground toasted sunflower seeds, tomato (and herbs/spices) and beans. The flavor really reminded me of my mother's meatballs.
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Apr 19, 2024 20:42
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No pictures, but I made some mercimek köftesi (turkish lentil balls) recently: https://vidarbergum.com/recipe/turkish-lentil-meatballs-mercimek-koftesi/ They were super good and easy to make. They have a nice tomato/pepper flavor, a good soft but cohesive texture, nice pop from the onions, and some nice lentil savoriness. Gotta make them again, I wonder what they'd be like if I fried them.
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Apr 19, 2024 20:47
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Ghost Cactus posted:Made this last weekend and it was amazing! The gremolata is greater than the sum of its parts. It really is, it's shocking. It makes the soup because the gremolata is *that* good. I mean it's a great, simple soup in the first place, but yeah I would not hesitate for a second to put that gremolata on basically anything.
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Apr 21, 2024 06:09
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