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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. Pakoras are seriously the foodstuff they're going to be serving up in heaven. Dipped in a fresh mint or onion chutney, that's all you'll be happily feasting on for the rest of eternity if everything goes well.
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| # ? Mar 16, 2012 11:36 |
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| # ? May 20, 2013 16:40 |
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kreayshawns talent posted:Pakoras are seriously the foodstuff they're going to be serving up in heaven. Dipped in a fresh mint or onion chutney, that's all you'll be happily feasting on for the rest of eternity if everything goes well. Ohmygodseriously
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| # ? Mar 16, 2012 13:17 |
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Sjurygg posted:If you have fresh rosemary and good olive oil, farinata. (Use LOTS of oil. Seriously.) But bhajias and pakora are way better anyways Huh? I've always used just chickpeas for felafel. I soak them overnight, then grind it down with parsley, green chilies, and a bit of salt, then cumin and coriander.
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| # ? Mar 16, 2012 18:49 |
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dino. posted:Huh? I've always used just chickpeas for felafel. I soak them overnight, then grind it down with parsley, green chilies, and a bit of salt, then cumin and coriander. Me too.
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| # ? Mar 17, 2012 02:55 |
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My dosa keep sticking to the pan... Wtf?
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| # ? Mar 18, 2012 20:55 |
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Let me tell you about seasoning cast iron
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| # ? Mar 19, 2012 09:48 |
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I've never thought of using cast iron for dosa, but that's genius.
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| # ? Mar 19, 2012 12:16 |
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I have a seasoned cast iron pan, that's what I'm using. My non stick is terrible and never leaves the cabinets. But I can fry eggs in my cast iron without sticking. So what with the dosa? How hot am I supposed to get this thing?
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| # ? Mar 19, 2012 13:28 |
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Errant Gin Monks posted:I have a seasoned cast iron pan, that's what I'm using. My non stick is terrible and never leaves the cabinets. But I can fry eggs in my cast iron without sticking.
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| # ? Mar 19, 2012 16:35 |
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New Dino recipe up on the blog http://realfoodonly.wordpress.com/2012/03/19/68/ 
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| # ? Mar 19, 2012 18:30 |
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Does anyone have a favorite recipe for Mirchi Kachori? Or a similar snack-like lentil cake? I've done a basic google search, but most of the recipes call for things like pre-made onion soup packets.
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| # ? Mar 20, 2012 03:19 |
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Fuzzy Pipe Wrench posted:Does anyone have a favorite recipe for Mirchi Kachori? Or a similar snack-like lentil cake? I've done a basic google search, but most of the recipes call for things like pre-made onion soup packets. http://www.youtube.com/watch?v=4FzgdJ2dMas Looks good, EGM! Looks rather good. I've got to give those oyster mushrooms a try. I've heard rather good things.
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| # ? Mar 20, 2012 15:11 |
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dino. posted:http://www.youtube.com/watch?v=4FzgdJ2dMas Oyster mushrooms are meaty as hell, but a bit on the flavorless side for me. They do really well grilled with a simple dressing. EDIT: Whoops, never mind, not thinking of oyster mushrooms at all. pnumoman fucked around with this message at Mar 20, 2012 around 21:44 |
| # ? Mar 20, 2012 21:42 |
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pnumoman posted:Oyster mushrooms are meaty as hell, but a bit on the flavorless side for me. They do really well grilled with a simple dressing.
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| # ? Mar 20, 2012 21:49 |
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dino. posted:I'm guessing you were thinking of those portabello thingies? Field mushrooms, on the other hand, are absolutely heavenly. Excellent taste, nice strong texture, and not so watery as the porta mushrooms. Naw, they're these thick, phallic looking mushrooms with a cap smaller than the stem. They're labeled as oyster mushrooms at my local Asian mart, even though they're not. I have no clue what the actual name of those mushrooms are.
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| # ? Mar 20, 2012 22:47 |
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pnumoman posted:Naw, they're these thick, phallic looking mushrooms with a cap smaller than the stem. They're labeled as oyster mushrooms at my local Asian mart, even though they're not. I have no clue what the actual name of those mushrooms are. King Oysters? http://en.wikipedia.org/wiki/Pleurotus_eryngii
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| # ? Mar 20, 2012 23:52 |
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dino. posted:King Oysters? http://en.wikipedia.org/wiki/Pleurotus_eryngii Ah yes! That's it exactly. Very meaty texture with a very mild flavor.
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| # ? Mar 21, 2012 00:18 |
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dino. posted:King Oysters? http://en.wikipedia.org/wiki/Pleurotus_eryngii Eh, I got those once thinking they'd be just like my usual oyster mushrooms only MOAR, but they were kinda lame. The regular oyster mushrooms are awesome though. Also, Enoki are very fun. Not a ton of flavor, but raw on a veggie sammich or in a salad? Very fun! I think people might put them in soup, too. I don't bother. http://en.wikipedia.org/wiki/Enoki_mushroom Also, we did those besam pudas again. I threw in a bunch of chopped up leftover broccoli, carrots and cauliflower. (Really chopped up) Man, those things are awesome. It's on the regular rotation now. 
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| # ? Mar 21, 2012 03:12 |
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 Falafel from scratch Tabboulleh from scratch The falafel was delicious but didn't taste like typical tabbouleh. I don't have a food processor though so that may be why... I also don't follow recipes directly... The tabbouleh was AMAZING  Basic tofurkey sammich, but the real gem is the vegan bacon my partner and I made from a young coconut. I used chipotle in adobo instead of smoke and we fried it instead of dehydrating it but I think next time I'll bake it.... It's a LOT of effort, though.  Vegan Banana Chocolate Chip Muffins These came out sexy as hell! So moist and fluffy... I made them two days in a row because the first batch was gone within a few hours. I ran out of vanilla the second time and replaced it with propolis extract which surprisingly didn't alter the flavor too much Annnnnd I don't have a photo but I make these black bean burgers all the time! They're cheap, easy, and delicious! I mix in chipotle salsa into the bean mixture to give it a spicy smokey flavor, too and garnish it with avocado, tofutti, onion lettuce and tomato Killy fucked around with this message at Mar 27, 2012 around 21:03 |
| # ? Mar 26, 2012 09:22 |
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That tabbouleh looks excellent. Falafel recipe looks OK. Maybe try adding less flour, a couple tbsp of tahini paste and way more chopped parsley. I use this recipe. Try to keep the tofurkey/fake bacon stuff out of this thread. That's what the thread title means. I wanna burger.
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| # ? Mar 26, 2012 09:53 |
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sweat poteto posted:That tabbouleh looks excellent. Falafel recipe looks OK. Maybe try adding less flour, a couple tbsp of tahini paste and way more chopped parsley. I use this recipe. I know, sorry. I really only wanted to show off the "bacon" I'd hardly call it imitation bacon anyway; it just added some extra awesomeness to the sandwich. the tofurkey doesn't belong here at all. 90% of the time I make food from scratch. I'm excited there's this thread, because I need to have variety in my diet or else I'll go insane... Funny thought. Fresh young coconut water totally tastes like a vegan glazed donut. e. Thanks for the better falafel recipe! Also... Anyone have any good vegan passover recipes? I don't care if it's authentic, I just like making Jew food and my partner likes eating whatever I make. I was thinking of doing a Jewish dinner on April 4th  Edit for more content  DISCLAIMER: This photo was taken before I started eating vegan. I make this soup all the time though and imho it tastes better vegan. I also never follow recipes so I'm going to do my best to break it down... 1 Head of cauliflower 2 yellow potatoes (about 1lb) 1 small purple headded turnip 1 small rutabaga 1 small parsnip 1 medium yellow onion 1/2 pound shiitake mushrooms 6 cloves fresh garlic 1 shallot nutritional yeast EVOO 2 32oz containers of mushroom broth OR, broth from reconstituted dried shiitake 1tbsp cumin chives for garnish salt & pepper to taste --- preheat the oven to 350˚ chop the cauliflower into small florets and line a baking pan with them, blend 1/4 cup EVOO, garlic and whole shallot into a puree and pour over the florets sprinkle enough nutritional yeast on the florets to cover them generously while the oven heats, peel all of the root veggies and chop the onion into fourths. Chop the root veggies as small as you can to shorten cooking time Bring the mushroom broth to a boil and add the veggies and cumin. Do not add the shiitake to the pot. Add whatever other spices you think will taste good if you wish. Throw the cauliflower into the oven and bake until browned and the florets are soft. Make sure to turn with a spatula mid-bake. while the soup boils, slice the shiitake thinly and toast them in a separate pan. No oil is necessary, just cook them until they release their moisture. once the veggies in the pot are soft and break easily with a fork, separate the veggies from the broth. Set the broth aside. add the root veggies, shiitake and cauliflower to a blender or food processor (my blender is small so I added them in a few batches) Blend contents and add the broth until the soup becomes the desired consistency. Discard any extra broth or save for later. I like to cook quinoa in the remaining broth for other dishes. mushroom broth is seriously my vegan secret weapon. I cook my potatoes in it for the best vegan mashed potatoes you'll ever try. (I add soy/almond milk, tofutti and a poo poo load of earth balance to them as well as a pinch of garlic salt and pepper) Killy fucked around with this message at Mar 26, 2012 around 10:36 |
| # ? Mar 26, 2012 10:04 |
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Killy posted:
If your pardner eats rice during pesach, kosheri is loving delicious. Search for the Ottolenghi recipe. Otherwise go traditional and make matzoh balls with vegetable soup. Latkes and kugel can be vegan too.
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| # ? Mar 26, 2012 12:18 |
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therattle posted:If your pardner eats rice during pesach, kosheri is loving delicious. Search for the Ottolenghi recipe. Otherwise go traditional and make matzoh balls with vegetable soup. Latkes and kugel can be vegan too. Also salads, depending on your preference are usually pretty viable. Peta has some bland as all getout recipes but add a little seasoning and they'd be pretty good. http://www.peta.org/features/vegan-...er-recipes.aspx I see tzimmes among others of good reference here.
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| # ? Mar 26, 2012 14:08 |
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It's getting warm outside and I only really know how to cook pasta, curries, and soups. What are some good cold dishes?
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| # ? Mar 27, 2012 04:08 |
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Killy posted:[...]
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| # ? Mar 27, 2012 06:52 |
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feelz good man posted:These kinds of things don't belong in this thread, or even the kitchen for that matter. If you're really missing spreadable fats to put on toast, why not try something like coconut oil? Anything is better than hydrogenated tub spreads. Sorry  Like I said, I cook 90 percent of my food from scratch but sometimes I'm a slave to my conveniences.... I do use coconut oil though... For everything from food to hair... I don't understand that that's the only thing you seemed to pick out from that whole recipe I spent so much time writing. I mentioned that as an idle convenience suggestion and not even as an actual recipe 
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| # ? Mar 27, 2012 11:09 |
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Just nipping it in the bud This thread had a difficult birth and it kinda needs to stay on track or else all hell breaks loose. Keep posting that food looks great!
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| # ? Mar 27, 2012 11:20 |
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sweat poteto posted:That tabbouleh looks excellent. Falafel recipe looks OK. Maybe try adding less flour, a couple tbsp of tahini paste and way more chopped parsley. I use this recipe. If the coconut bacon isn't allowed then is bbq jackfruit also verboten? I've been taking pics of dinners here and there and that was one thing I made also killy that shiitake-potato soup looks superb.
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| # ? Mar 27, 2012 12:20 |
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Thanks to Tater and the others for keeping things in line. The whole reason for this thread was to encourage folks to stick with stuff that doesn't involve stuff that comes in a jar that you have to get a specific brand of. For example, if the ingredient is "tinned diced tomato", you can find it pretty drat near anywhere you go, and from many brands. If, however, you're asking for "vegenaise", it's literally one specific thing that you'd need to get, from one company, to do one thing. Also, there are things to cook that don't involve that stuff. If you're wanting to chat about convenience crap, please take it elsewhere. This space was created specifically for moving /away/ from that sort of thing. If you want outstanding mashed potatoes, grab a 5 pound bag of red skinned potatoes, and boil or steam them until they're tender. Tip in a tin of coconut milk (2 cups). Any brand will work (see how that goes?). Throw in a few cloves of minced garlic, some salt, black pepper, and chives. You don't need any extra fat or creaminess, as the coconut milk does the job completely. I've managed to feed it to dyed-in-the-wool Midwesterners who've had a lovely time eating it. It takes minutes to knock up, and you can find the ingredients even in my husband's horrible middle of nowhere home town. Seriously, start thinking of food as food in its own right, and not a replacement for the depressing stuff you ate before trying vegan stuff. Once you do that, the world opens up considerably, and your grocery bill stops looking like a college tuition bill. Kreayshawn: I have no objection to the coconut bacon. She's using raw ingredients to create something interesting for her meal, and that's fine by me. It's the tofutti, the earth balance, and the loving tofurky. Seriously, that sandwich didn't even need it, as there was plenty going on in there already. So long as you're not asking anyone to go to the store, find BBQ Jackfruit, and then eat it, you should be fine.
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| # ? Mar 27, 2012 16:23 |
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dino. posted:Jesus, I get it alright? I posted to share the bacon recipe and idly mentioned the rest of the stuff. The mashed potatoes were even more idly mentioned. I spent a lot of time working out writing down a recipe for something I made from scratch, like I do most of my food and y'all are clinging to the other crap. I know it's crap and I loving apologized for misunderstanding. Y'all don't have to be dicks about it. I have a poo poo load of from scratch recipes I want to share once I have photos to accompany them but some of you are really making me feel unwelcome in this thread. Its not like I'm like "hey, check out this tofurkey sausage I grilled and slapped on a Walmart name-brand brand bun!  " Chill out, I got the message and I won't post that poo poo. You can stop being a snob now an let me post my hard worked on recipes from scratch and leave me the gently caress alone.
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| # ? Mar 27, 2012 20:05 |
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I've been avoiding this thread but would just like to chime in that I'd love to contribute to a "Vegan thread. This time without all the pretentious twats."
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| # ? Mar 27, 2012 20:23 |
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SlightlyMadman posted:I've been avoiding this thread but would just like to chime in that I'd love to contribute to a "Vegan thread. This time without all the pretentious twats."
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| # ? Mar 27, 2012 20:29 |
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EAT THE EGGS RICOLA posted:Something like four vegan threads were closed before this one because people kept making GBS threads them up. There's a reason this one is specific to not-lovely/processed food. Are you sure it wasn't because people got bitched out for accidentally forgetting to replace the earth balance in their recipe with voluntarily collected hippy piss? Don't get me wrong, I absolutely agree that putting a Morningstar Farms patty between two slices of bread in no way qualifies as a recipe, and I understand that some people avoid processed food completely, but I don't see how just having one processed ingredient completely invalidates a recipe?
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| # ? Mar 27, 2012 20:35 |
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SlightlyMadman posted:Are you sure it wasn't because people got bitched out for accidentally forgetting to replace the earth balance in their recipe with voluntarily collected hippy piss? Don't get me wrong, I absolutely agree that putting a Morningstar Farms patty between two slices of bread in no way qualifies as a recipe, and I understand that some people avoid processed food completely, but I don't see how just having one processed ingredient completely invalidates a recipe? It doesn't. People would equally yell at someone in any other thread on this forum for using margarine instead of butter or lard. This is equivalent to that.
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| # ? Mar 27, 2012 20:37 |
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EAT THE EGGS RICOLA posted:Something like four vegan threads were closed before this one because people kept making GBS threads them up. There's a reason this one is specific to not-lovely/processed food. Yeah, I got that, though. Some of you are acting like I'm flaunting the fake poo poo. My partner works in a grocery store. We're broke and we use what's available. He got the fake poo poo for FREE. We never pay for that poo poo... Some of you completely ignored the fact that I worked really loving hard on making nice food for my family and focused on idle commentary.... out of ALL the stuff I posted, I mentioned tofurkey, tofutti and earth balance once. everything else was scratch and I only posted/emphasized food from scratch. My loving partner's mother makes molasses cookies by growing the wheat and sugar beets herself from scratch. THAT'S scratch cooking, so don't loving jump down my throat because I vaguely referenced those things once
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| # ? Mar 27, 2012 20:40 |
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EAT THE EGGS RICOLA posted:It doesn't. People would equally yell at someone in any other thread on this forum for using margarine instead of butter or lard. This is equivalent to that. Ah, ok I get it, this is the first thread I've ever paid attention to in this forum. I'm going to shut up now, because I do like the recipes in this thread and don't want to contribute to it going away if that's really just the way this forum is.
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| # ? Mar 27, 2012 20:41 |
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Killy posted:Yeah, I got that, though. Some of you are acting like I'm flaunting the fake poo poo. My partner works in a grocery store. We're broke and we use what's available. He got the fake poo poo for FREE. We never pay for that poo poo... Some of you completely ignored the fact that I worked really loving hard on making nice food for my family and focused on idle commentary.... out of ALL the stuff I posted, I mentioned tofurkey, tofutti and earth balance once. everything else was scratch and I only posted/emphasized food from scratch. My loving partner's mother makes molasses cookies by growing the wheat and sugar beets herself from scratch. THAT'S scratch cooking, so don't loving jump down my throat because I vaguely referenced those things once Holy poo poo dude, calm down. I was replying to the other guy, your food looks great.
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| # ? Mar 27, 2012 20:42 |
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EAT THE EGGS RICOLA posted:Holy poo poo dude, calm down. I was replying to the other guy, your food looks great. I'm not pissed at you; I'm pissed at the pretentiousness of dino and any others that freak out cuz I mentioned the blasphemous swill that is tofutti/etc (USER WAS PUT ON PROBATION FOR THIS POST)
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| # ? Mar 27, 2012 20:44 |
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One of the things I love about talking with others who also love cooking - besides enjoying other people's delicious recipes, of course - is how passionate people can be about cooking, about food, and about specific ingredients. I even enjoy it when people gush or rant about some particular this or that, even if it isn't something I agree with. I don't need to agree with them. I just love that they care that much. I know that if they love kale and hate carrots, it's just them loving kale and hating carrots. It's nothing to do with me. It isn't personal. It's just preference. Oh, and I figured out how to make a vegan lemon curd, but I guess you wouldn't call it curd. So... basically I have created a microwave lemon jam recipe that probably duplicates something already in existence. LOL Well, if you can't be original, at least copy the greats. 
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| # ? Mar 27, 2012 21:05 |
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| # ? May 20, 2013 16:40 |
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GrauFrau posted:One of the things I love about talking with others who also love cooking - besides enjoying other people's delicious recipes, of course - is how passionate people can be about cooking, about food, and about specific ingredients. I even enjoy it when people gush or rant about some particular this or that, even if it isn't something I agree with. I don't need to agree with them. I just love that they care that much. I know that if they love kale and hate carrots, it's just them loving kale and hating carrots. It's nothing to do with me. It isn't personal. It's just preference. Thank you so much for this. The nature of how offended Dino got by one ingredient and completely failed to acknowledge the passion and effort I have to put great food in my family's belly is what got me so upset. I don't think using one processed ingredient should warrant making a poster feel like the scum of the earth just because they don't agree with it. I love cooking, I love sharing what I cook and just because I didn't have time to make a fake butter substitute that fit the flavor profile I was trying to achieve with my dish doesn't make me a bad cook... Your post really cheered me up. Thank you. 
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| # ? Mar 27, 2012 21:12 |
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