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TychoCelchuuu posted:If you're just seasoning the pan by cooking, whatever cooking oil you want to use is fine. I must stress this: do not use olive oil or anything else with a low smoke point. You want a high-smoke-point, neutral oil like canola or peanut.
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| # ? Mar 2, 2012 04:01 |
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| # ? May 22, 2013 13:15 |
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dino. posted:The whole point of daal is that you can use any spices/aromatics/beans you have. You're meant to use what you like, and what you have on hand. Awesome. I know what I am making for dinner tonight! Bertrand Hustle posted:I must stress this: do not use olive oil or anything else with a low smoke point. You want a high-smoke-point, neutral oil like canola or peanut. Thanks! This kind of info is exactly what I wanted to know.
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| # ? Mar 2, 2012 12:26 |
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Sjurygg posted:
Holy gently caress these are so tasty. I used Manjula's recipe, but instead of courgette, I added grated potato. Lots of grated ginger, red chile flakes, and fried it in sesame oil. Soooo good.
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| # ? Mar 5, 2012 14:34 |
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Thanks! Today I decided to do something about all that besan (chickpea flour) I have lying around, and since I have been on an intensive running programme for the past few weeks I decided I needed a real evening snack, and besan ki puda
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Made the Besan Pudas tonight and they were excellent! I used a combination of the recipes - Manjula's base recipe but with the grated potato & ginger like Dino's and the addition of lots of spring onions like in Sjurygg's. Made half of them like that and then threw chopped chilis into the other half of the batter for those who like it spicier. I made a ton and thought I might have some leftovers for tomorrow's lunchboxes, but all were devoured. My friends are pigs. LOL I also made the shrimpless cocktail and that was pretty neat. Opinions on it were split 50/50. I was in the camp that thought it was yummy. I used Zatarain's crab boil seasoning and I think next time I will use Old Bay because it's more popular here (MD) and that might account for the ones who weren't crazy about it. The seasoning seemed "off" to them, and I think it's just because of what they're used to. I used to love shrimp cocktail, but actually more for the sauce than the shrimp. I've had fake shrimp - made out of konnyaku, I think - and it was disgusting. I love cauliflower, so this is a keeper! 
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| # ? Mar 6, 2012 01:29 |
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My boss made that cauliflower cocktail thing at work, and it turned out pretty nice. He even made his own cocktail sauce. The store didn't have horseradish, so he bought wasabi. Which, come to think of it, is frequently just horseradish that's been dyed green anyway. Either way, it was nice. I'd never eaten shrimp cocktail before (raised vegetarian), so it was a new experience.
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| # ? Mar 6, 2012 01:33 |
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dino. posted:My boss made that cauliflower cocktail thing at work, and it turned out pretty nice. He even made his own cocktail sauce. The store didn't have horseradish, so he bought wasabi. Which, come to think of it, is frequently just horseradish that's been dyed green anyway. Either way, it was nice. I'd never eaten shrimp cocktail before (raised vegetarian), so it was a new experience. Yes, in the U.S. and most parts outside of Japan, it's just about 99.99% sure to be a combo of horseradish, mustard, green dye, and other stuff than "true wasabi." I was really crushed when I realized I had never actually had true wasabi before (at the time) after years of food snobbery. I'm still a food snob I guess, but I've relaxed a lot since those days. LOL (Oh and true wasabi is cool, but not *that* big a deal.) Ever had fresh, not from a jar horseradish? OMG, love it! I nearly died of shock when I saw it in the produce department of our tiny grocery store. No one knew what it was and the pile of roots had a little hand printed sign that said "HORSE RADISH?"  I vacillate between wishing I'd been raised vegetarian and being glad I wasn't - weird as that sounds. What I'm really glad is that vegetarianism - or at least eating less meat - is getting more common now so it's not such a "Wow, look at the <hippy/freak/health nut>" thing anymore. Even my parents are gradually going veggie, and you can't imagine how amazing that is. Like, one of the signs of the apocalypse amazing. Now I need to comb the thread again so I can figure out what's for dinner tomorrow. 
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| # ? Mar 6, 2012 03:21 |
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Sjurygg posted:besan ki puda Thanks, you just upped my camping excursions' classy quota by 400%. This is stupid easy and delicious AND nutrient dense! 
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| # ? Mar 6, 2012 03:26 |
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GrauFrau posted:I vacillate between wishing I'd been raised vegetarian and being glad I wasn't - weird as that sounds. What I'm really glad is that vegetarianism - or at least eating less meat - is getting more common now so it's not such a "Wow, look at the <hippy/freak/health nut>" thing anymore. Even my parents are gradually going veggie, and you can't imagine how amazing that is. Like, one of the signs of the apocalypse amazing. It's not so much that I'm bothered with what folk eat down to the minutiae, y'know? I'm mainly excited that when I go to some forsaken place like the South Suburbs of Chicago, where Puppy's family lives, nobody looks at the vegetables with a distrusting eye, because they know I've cooked it, and I wouldn't make anything that's not tasty.
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| # ? Mar 6, 2012 17:24 |
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dino. posted:The big thing I've trying to get folk to wrap their heads around, whether they're vegan, or not, is that we all need to be eating a variety of foods, including all the different kinds of vegetables that are out there, and not just rely on the same 10 or 20 recipes in constant rotation. I know of some folk who have a set plan on what to make every night. That was shocking to me, because I generally just go to the market, and cook whatever looks good that day. Yeah, this is pretty much what I used to live like. My mother, even though she was a stay at home housewife, didn't cook much beyond the over boiled frozen corn, chicken nuggets and fries. Even when they switched to the atkins diet they kept the same habits except they switched out the chicken nuggets for baked chicken and the fries with sweet potato fries. I was 20 when I first tried zucchini, and it was only this year that I tried chickpeas and lentils outside of premade store hummus (which was filled with all sorts of sugar and poo poo). I think people just don't see cooking as something that's vital, and honestly, most people's tastebuds are probably shot. Just looking at the "kid's menu" at any restaurant makes me realize that we are raised to pretty much live off of foods oversaturated with "empty" flavours like salt and sugar, so we can't even appreciate the good stuff without putting in some serious effort. It's weird though, my mother is still 300lbs+ while I've lost almost 100lbs just from learning how to enjoy and cook food more. Maybe it's just a love-hate relationship of some kind. Anyway. I tried making bread last night and decide since it was just yeast, water and flour that I would avoid buttering the pan and use a little bit of oil instead. What happened was that it fried the crust and it's so crunchy that you can't even cut it. I'd consider it a failure but the parts I could manage to grind through with the thyme I added were really tasty. Use less oil or just bake it on a corn meal dusted pan? 
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| # ? Mar 6, 2012 19:05 |
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Does the knife you use for slicing bread have this kind of edge:  Because you might wanna look into that.
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| # ? Mar 6, 2012 19:56 |
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For the crust to become that heavily thick, I'd say that there must have been a good fair bit of fat in that pan. Aside from following Jury's suggestion at getting a decent bread knife, next time, just lightly sprinkle a bit of cornmeal into your loaf pan, as you said, and grease it lightly. Like, you shouldn't need more than a very small amount, brushed over the surface of the pan. I also like how you mentioned that you've learned to enjoy food more. I think that's been the case with me and the husband too. Rather than just shovelling stuff into our mouths to fill us up enough until we can't see straight, we actually take the time to appreciate the nuances of the flavours, and the various textures that come up. It's a totally neat way of being, and means that while meals tend to take a little longer to eat, they're also a fair bit smaller than they used to be. There's something to be said for savouring your meal.
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| # ? Mar 7, 2012 01:31 |
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Hey Dino. Just bought the cookbook from Amazon. Waiting for it to get here now. I have challenged myself to go one month as a Vegan and to document all the food I make to show its easy to make great food with real ingredients instead of fake crap ( this all started from a Facebook argument with my veg friends). Anyway I'm looking forward to it. Can't wait for more ideas.
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| # ? Mar 7, 2012 05:52 |
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Can roux be made with any kind of fat, including olive oil/non-butter? Just curious as to how that would turn out.
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| # ? Mar 7, 2012 19:14 |
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High-temperature resistant oil, in that case, like grapeseed or similar. Go ahead. It'll be different than with lard or butter, but a roux it will be.
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| # ? Mar 7, 2012 19:38 |
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Sweet deal. I haven't really a lick of sense when it comes to vegan cooking, but that doesn't stop it from being completely fascinating. Anyway, what I wanna do is make a rye roux to create a sort of pumpkin gravy and pour that over some butternut dumplings because gently caress it, why not?
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| # ? Mar 7, 2012 20:30 |
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Rye? Be prepared for a lot less thickening than with wheat flour. Might wanna compensate with some cornstarch for good measure.
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| # ? Mar 7, 2012 22:55 |
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I made a gravy from the chicago diner cookbook. It is the only vegan recipe I've seen that called for a roux. It was pretty good, fooled my omni friends, etc. The cooktime was seriously underestimated but maybe it is just my gravy preference. I used it for shepard's pie (made our own seitan) for a superbowl party we hosted. It went over pretty well but the food was mostly made from frozen food and/or fakey crap like seitan and tofu. We figured it was appropriate for the superbowl.
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| # ? Mar 8, 2012 12:54 |
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Does anyone have any ideas for red cabbage? My toddler has been going through a no curry phase for a couple of weeks (crazy!), so I was planning on cooking it up with some tomatoes and spices but I don't think she would go for that  I just want a non spicy thing to offer her in addition to our normal fare, other than that I am not fussy, this thread has been so awesome and I have been making awesome food every night with it lately, I just thought I would see if anyone had any other ideas.
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| # ? Mar 9, 2012 12:47 |
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QueenBee posted:Does anyone have any ideas for red cabbage? My toddler has been going through a no curry phase for a couple of weeks (crazy!), so I was planning on cooking it up with some tomatoes and spices but I don't think she would go for that Vinagrette coleslaw? A coleslaw of some sort anyway. Serve with grits/cornbread and fruit. Maybe tomato soup too?
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| # ? Mar 9, 2012 14:52 |
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QueenBee posted:Does anyone have any ideas for red cabbage? My toddler has been going through a no curry phase for a couple of weeks (crazy!), so I was planning on cooking it up with some tomatoes and spices but I don't think she would go for that
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| # ? Mar 9, 2012 15:04 |
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Molybdenum posted:Vinagrette coleslaw? A coleslaw of some sort anyway. Serve with grits/cornbread and fruit. Maybe tomato soup too? Just did exactly this. We made a coleslaw but we did it kinda mexican spices style: cabbage, carrots, chives with a vinaigrette that incorporated some lime juice, pepper, garlic, jalapenos, etc. Result =  olives optional I suppose but that was for our enchilada casserole.
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| # ? Mar 9, 2012 19:20 |
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QueenBee posted:Does anyone have any ideas for red cabbage? My toddler has been going through a no curry phase for a couple of weeks (crazy!), so I was planning on cooking it up with some tomatoes and spices but I don't think she would go for that I make this all the time from my book called Color Me Vegan http://www.amazon.com/Color-Vegan-A...31385235&sr=8-1 German Red Cabbage (Rotkohl) Ingredients 1 medium head red cabbage, cored and finely shredded 2 large tart apples, peeled and sliced into matchsticks 1 large red onion, sliced 1 tablespoon finely minced ginger 1 1/2 cups water 1 cup apple cider vinegar 1/2 c granulated or brown sugar 1 tablespoon non dairy butter 1 teaspoon salt 6 whole peppercorns (i just used the grinder kind) 2 whole allspice (i just used the already sprinkle kind) 2 whole cloves (i just used the already sprinkle kind) 2 bay leaves 1 tablespoon corn starch Add the cabbage, apples, onion, and ginger to a large saute pan, turn the heat to low, and stir to combine. And the water, vinegar, sugar, butter, and salt. Add the peppercorns, allspice, cloves, and bay leaves to spice bag. Add spice bag to saute pan. (I simply just added a few sprinkles of the 3 spices and added 2 bay leaves and later fished out the bay leaves, still worked great.) Increase the heat and bring to a boil. Reduce the heat; cover and simmer for 1 hour and 15 minutes. In small bowl, sir the cornstarch and water until smooth. And to the cabbage mixture. Bring to a boil, cook and stir for 1 to 2 minutes until thickened. Serves about 6-8. And I love it.
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| # ? Mar 10, 2012 13:17 |
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The alternative Vegan came in yesterday. I made the chickpea and tomato soup last night and was mind blown with how great that simple of a recipe was. I made the eggplant planks (slightly modified) this evening. I added a bit of tomato to the gravy since I wasn't a fan of just the plain stuff. It worked really well. Dino you spice mixtures are wonderful.
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| # ? Mar 12, 2012 00:20 |
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Made a dish of tandoori grilled veggies based off http://www.vegetarianrecipesandcook...bles-recipe.php Recipe is basically (dirty copy + paste, added turmeric and comments in parentheses): 1/2 cup plain yogurt (replaced with coconut milk, same ratio) 2 TB lemon juice 1 TB garlic, finely minced 1 TB ginger, grated 1 TB ground cumin 1 tsp ground coriander 1 tsp. roasted chili powder 1/4 tsp. ground cardamom 1/4 tsp. ground cloves 1/4 tsp. black pepper, ground 2 tsp. salt (this is way too much, I'd advocate cutting it in half) 1/4 tsp. turmeric This is the marinade for whatever veggies you choose to grill. I marinated for only an hour instead of the standard 8-24 hours but the food was absolutely amazing. images of the result:  and  .Probably one of the best homemade grilled recipes I've ever cooked. Total  when digging into the tofu.
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| # ? Mar 12, 2012 00:44 |
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Dino! I made your Tomato Rice recipe from the first page and really enjoyed it, thanks! Filling, with just enough of each flavor that nothing overpowered anything else. I also appreciate you helping me discover the India Spice market by my house that I never knew about. I'm wondering if you have any recommendations on a recipe that would showcase asafetida. I got a little jar of it now, but really couldn't pinpoint the flavor in the tomato rice. I'd like to see how I like this new (to me) spice when I can really notice it in the dish. Any suggestions? Thanks again.
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| # ? Mar 13, 2012 06:55 |
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Asafetida isn't exactly a flavor you "showcase". It's meant to be subtle and kind of in the background.
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| # ? Mar 13, 2012 10:23 |
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Okay in some the recipes Dino calls for whole cardomom. This literally means entire green pods right? And do you eat them or do like bay leaves and remove or scoot them to the side in the dish?
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| # ? Mar 13, 2012 14:25 |
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Errant Gin Monks posted:Okay in some the recipes Dino calls for whole cardomom. This literally means entire green pods right? And do you eat them or do like bay leaves and remove or scoot them to the side in the dish? Not the whole green pods. Crush them and little black balls will pop out - then you can grind those in a grinder or in a mortar and pestle and put into the dish. Dino can answer better than I if you actually want to toss the grains of cardamom in, but I'd grind them regardless.
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| # ? Mar 13, 2012 19:08 |
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EGM those foods look fantastic! Do you mind if I quote your post and the picture, and put it on my blog? I think it'll encourage people to try things that they maybe didn't give a chance on the first go-around if they see that you picked up the recipe, and fiddled with it a bit to suit your liking, which is exactly what I wanted people to do in the first place! @Nifty: I'm so glad you enjoyed the tomato rice! My sister-in-law told me that she likes a version of it with like 2 bunches of chopped cilantro (just throw it in the food processor or blender with a bit of water to get it down to a puree). You cook the cilantro with the spices and tomatoes, and it really tastes amazing. If you want to showcase asafoetida, make Dhokla. Because there's so few other flavours in, it comes through very nicely. It's not meant to be a predominant flavour, but in Dhokla, it shines. @EGM There are specific recipes where you keep the cardamom pods whole, so that you can fish them out later. There's others where you grind them down, and still others where you do what MP said and crush them lightly to release the little seeds inside. I like cardamom, so I tend to eat it, but you can take it out if you want to avoid offending anyone.
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| # ? Mar 13, 2012 20:51 |
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dino. posted:EGM those foods look fantastic! Do you mind if I quote your post and the picture, and put it on my blog? I think it'll encourage people to try things that they maybe didn't give a chance on the first go-around if they see that you picked up the recipe, and fiddled with it a bit to suit your liking, which is exactly what I wanted people to do in the first place! Yeah Dino go ahead, if you want the retouched photo I used on my new blog (which is heavily pimping your cookbook seeing as how delicious it is) its this one here  http://realfoodonly.wordpress.com is the actual blog link if you want to check it out. I have been reading yours as well since I bought the Alternative Vegan.
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| # ? Mar 13, 2012 21:17 |
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Sjurygg posted:Where have these been all my life? I made some today for lunch and whipped up a cilantro/mint chutney to dip them in. They were really satisfying. Reminded me of a flat hush puppy what with all the green onion. What else can I do with chickpea flour? I just recently got into bread making, if that helps.
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| # ? Mar 13, 2012 21:59 |
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Done and done, EGM! Thanks for posting such incredibly kind things about my book. I love it when people enjoy my food.  @Bolo: Make bajji! Make dhokla! Both are very easy to knock up, and taste extremely delicious.
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| # ? Mar 13, 2012 22:16 |
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bolo yeung posted:Where have these been all my life? I made some today for lunch and whipped up a cilantro/mint chutney to dip them in. They were really satisfying. Reminded me of a flat hush puppy what with all the green onion. I've made no-knead bread with about 1 part gram flour to 4 parts strong white; it adds a good flavour and texture, and makes the bread a beautiful yellow colour. Rise is somewhat affected as gram flour doesn't have gluten.
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| # ? Mar 14, 2012 12:26 |
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Errant Gin Monks posted:
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| # ? Mar 14, 2012 20:27 |
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therattle posted:I've made no-knead bread with about 1 part gram flour to 4 parts strong white; it adds a good flavour and texture, and makes the bread a beautiful yellow colour. Rise is somewhat affected as gram flour doesn't have gluten. Why not just add a tablespoon of gluten?
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| # ? Mar 14, 2012 22:20 |
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mediaphage posted:Why not just add a tablespoon of gluten? VVV. Maybe I will. Maaaybe I will. therattle fucked around with this message at Mar 15, 2012 around 21:49 |
| # ? Mar 15, 2012 17:45 |
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therattle posted:I've never used it, but the rise has been sufficient even with gram flour. Ah. It's a nice add if you ever want to strengthen it.
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| # ? Mar 15, 2012 21:48 |
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mediaphage posted:Ah. It's a nice add if you ever want to strengthen it. Adding gluten has made my whole wheat bread a lot better, especially when used for pizza dough.
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| # ? Mar 15, 2012 22:24 |
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Thanks for the ideas, dino and rattle. I'm going to try them out soon.
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| # ? Mar 16, 2012 06:07 |
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| # ? May 22, 2013 13:15 |
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bolo yeung posted:What else can I do with chickpea flour? I just recently got into bread making, if that helps. If you have fresh rosemary and good olive oil, farinata. (Use LOTS of oil. Seriously.) But bhajias and pakora are way better anyways Also besan is indispensible for making falafel (just chickpeas alone is a recipe for disaster). And falafel is best of all.
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| # ? Mar 16, 2012 10:37 |
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