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dino. posted:Maplecheese: Lucky! I've had a bitch of a time trying to find resin asafoetida, and I can't seem to get it for love nor money. Well, I live in a South Indian neighbourhood (or to be more exact, a South Indian/Filipino/Jewish/Caribbean neighbourhood - Montreal is weird) so for me it was just a matter of walking two blocks. And I decided to give the microplane a try before seeing your post, and can report that, assuming you have a big enough chunk of asafoetida to be able to grab onto it well, a microplane actually works GREAT. Your fingers just smell kinda asafoetid afterwards.
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| # ? Jun 12, 2011 20:34 |
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| # ? May 20, 2013 19:43 |
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dino. posted:Hauki: That's awesome that you are growing your own collard greens! I've been wondering about new things to try with collard greens, and this looks to be exactly up my alley. Can I use a large pestle and mortar to grind the paste? I have a 7-cup food processor, which would likely be a little too large to make the paste happen.  I'm sure you could use a mortar, might have to slice/chop a little finer to start, but I tend to like a coarser texture with the paste anyway rather than getting it perfectly smooth.
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| # ? Jun 12, 2011 20:54 |
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Are you in indonesia, hauki? Indonesian vegetarian dishes are great, I miss them sometimes. Cassava leaves with coconut milk stew, mmm.
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| # ? Jun 12, 2011 22:07 |
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I made mango on coconut sticky rice for the first time this season for my pregnant girlfriend. Has something hosed up happened to Pakistan crop-wise? There's a huge shortage of sweet, soft, succulent Pakistani mangoes this year, what's up?
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| # ? Jun 13, 2011 02:40 |
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plaindot posted:Are you in indonesia, hauki? Indonesian vegetarian dishes are great, I miss them sometimes. Cassava leaves with coconut milk stew, mmm.
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| # ? Jun 13, 2011 04:12 |
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Sjurygg posted:I made mango on coconut sticky rice for the first time this season for my pregnant girlfriend. Has something hosed up happened to Pakistan crop-wise? There's a huge shortage of sweet, soft, succulent Pakistani mangoes this year, what's up? Uuuhhhh.... 
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| # ? Jun 13, 2011 09:37 |
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Oh  I didn't think about that. I even donated a pretty big sum to the relief aid box each time I went down to the Pakistani greengrocers. At least I wasn't stupid enough to ask them.
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| # ? Jun 13, 2011 09:54 |
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I love channa daal, in fact I think it's my favourite kind of daal, but it's a bit impractical for me because I don't have a pressure cooker yet, so it has to be soaked for a good while before cooking. Unlike toor daal, which you can cook without soaking it, and masoor daal, which cooks even faster. Still, I remembered to set some to soak last night so I could enjoy delicious channa daal with rotis for my hungover Sunday brunch. Channa daal is close to perfect food: it's inexpensive and very nutritious, and takes little effort to cook apart from the soaking, but more important is the fact that it is very, very tasty, with a deep, nutty, earthy flavour. Another nice thing about channa daal is that it always makes me feel good for hours, since it gives you very stable blood glucose levels what with it's ridiculously low Glycemic Index. Diabetics actually use this stuff to keep level. It's a highly effective fuel meal for long-distance cardio stuff for the same reasons, giving a steady supply of carbohydrates and a good bit of protein for miles and miles of running, swimming, cycling, and since it's dried it can be brought hiking. I mostly like to have channa daal quite plain, I use something along the lines of Madhur Jaffreys recipe and boil it after soaking for about thirty minutes with a slice of ginger and a sprinkling of turmeric. I use a little more water than the level of channa daal. When the grains mash, I take it off the heat, add a pinch of garam masala and a little salt. I use little salt, since the garam masala has a bit of sting by itself. Usually I make a tadka of mustard oil that has been brought to smoking, then taken off the heat. To the oil, I add mustard seed and cumin and let the popping start. When it's done I add a pinch of asafoetida, some curry leaves and a little cayenne pepper or Kashmiri chili and let it wait on slow heat while I stir the channa daal until it mashes up a little and thickens. Then I pour the tadka over and stir lightly, and it's done. I like to vary by adding spinach and topping up with butter, but that makes it non-vegan.  I make my chappatis and rotis from atta flour. Accept no substitutes. I use about a coffee mug for three thick rotis. I could make a photo series of how I make them, I guess? I make mine Guyana style. Not too oily, soft, crisp edges. Mmm.
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| # ? Jun 13, 2011 11:41 |
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Perfect roti spotted.
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| # ? Jun 13, 2011 11:46 |
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They get better the less oil you use 
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| # ? Jun 13, 2011 12:07 |
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Sjurygg posted:
I would really appreciate a photo series and/or recipe! My husband and I are bread fiends, but I haven't yet attempted any Indian bread recipes yet. And you reminded me that I have a bag of channa dal in the cupboard that I should do something with.
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| # ? Jun 13, 2011 15:08 |
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Is there any way to do morels justice without butter? My grocer has fresh foraged ones right now that I want to grab but I've never tried cooking with them before.
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| # ? Jun 14, 2011 14:58 |
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Knockknees posted:Is there any way to do morels justice without butter? My grocer has fresh foraged ones right now that I want to grab but I've never tried cooking with them before. Olive oil. I do all shrooms with olive oil and prefer it. Butter masks the awesome shroom flavor way too much. You could always use infused oils if you really felt you needed extra flavors in there. We use mushrooms a lot in dishes, but when we eat them just on their own, I keep the seasoning very simple.
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| # ? Jun 14, 2011 16:19 |
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No no no, no seasoned oils. A kind, gentle olive oil, a little white pepper, a little bit of salt, high heat.
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| # ? Jun 14, 2011 19:36 |
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Someone mentioned pancakes earlier, and I remembered I had been meaning to ask my vegan friend for her recipe. They come out really dense, one or two usually does me good. Oatmeal Pancakes *To make the oatmeal flour, blend 1 1/4 cup of rolled oat flakes in a blender or food processor 1 cup oatmeal flour 1 1/4 cup rolled oat flakes 1/2 cup flour 1 tsp baking soda 1 tsp salt 1 1/2 cups sour soy milk (add 1 tsp vinegar to soymilk) egg replacer (equal to two eggs) *she substitutes about 3 tablespoons of apple sauce for this step* In a large bowl, stir together the oatmeal flour, oat flakes, flour, baking soda and salt until evenly blended. Add the sour soymilk and egg replacer and stir until "just mixed". Portion out about 3/4-1 cup of batter onto a hot non-stick pan or lightly oiled frying pan and cover with a lid. Let sit on medium heat until the center starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown. Top with whatever you have handy, I love fresh berries, fruit, and/or maple syrup.
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| # ? Jun 14, 2011 22:05 |
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So, I'm a new vegan. I made the West African Peanut soup mentioned in the OP. It Was really delicious. Here is my Photo montage of it. http://www.facebook.com/media/set/?...39&l=a42d5a14cb
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| # ? Jun 14, 2011 22:53 |
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Sjurygg posted:
Yeeaaaahhhh, you're gonna have to post that recipe, dude.
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| # ? Jun 14, 2011 23:20 |
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Should be sleeping posted:So, I'm a new vegan. I made the West African Peanut soup mentioned in the OP. It Was really delicious. Here is my Photo montage of it. Dang, that looks awesome. Now I want to try that one.  I made the vegan lime in the coconut cupcakes tonight, but as an 8x8 cake and it was excellent!
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| # ? Jun 15, 2011 00:11 |
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Knockknees posted:Is there any way to do morels justice without butter? My grocer has fresh foraged ones right now that I want to grab but I've never tried cooking with them before. I do mine with OO, a sprig of rosemary, some garlic, and finish with truffle oil and S&P. But that's for normal mushrooms, not hoity-toity ones.
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| # ? Jun 15, 2011 09:26 |
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Hey! Made rotis last night using the recipe and instructions here: http://www.youtube.com/watch?v=jD4o_Lmy6bU (Manjula's kitchen) Crazy easy. I'm chagrined that I haven't tried those sooner. Here's a pic of one puffin' in the pan:  Here's some extremely bastardized vegan Tom Yum from last week:  And since I was in my food pix folder, I found these from last year; both vegan: Stuffed Aburage:  And Winter Stew: Actually, those noodles probably aren't vegan (eggs), but you can use any noodle you like for that recipe.  I can post recipes for any of those. I have a few tutorial pix for the winter stew, but not the Tom Yum or stuffed aburage. I've only done tutorial pix a few times because it's such a PITA and the ones I have aren't vegan.
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| # ? Jun 16, 2011 18:03 |
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That winter stew looks awesome, and I would love a recipe. Is the Stuffed Aburage in those fried tofu skin things? I'm not a vegan but I would eat basically everything in this thread. (Not the flooded village though. That doesn't look very tasty.)
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| # ? Jun 17, 2011 07:24 |
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Lyssavirus posted:That winter stew looks awesome, and I would love a recipe. Is the Stuffed Aburage in those fried tofu skin things? Yes, aburage is those dried tofu skins. I'm not sure if it's cheating to include that recipe as I didn't make the skins myself - bought them premade from an Asian market. I'll post the winter stew pix and recipe after I've woken up some. (3rd shifter here.)We've been munching our way through most of the recipes and loving it.
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| # ? Jun 17, 2011 16:35 |
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Ok, sorry for the delay. It's been a busy night. Winter Stew This is loosely based on Kenchinjiru – a recipe for that is at http://www.justhungry.com. For Japanese recipes, I highly recommend that site and the sister site, http://www.justbento.com. Unlike Kenchinjiru, this has neither burdock root nor taro root, and is served over noodles. If you prefer taro root or potatoes to noodles, you can certainly do that instead. We discovered we’re not burdock root fans, so we don’t use it either. If you like burdock root, by all means, use it. It is said to have “warming qualities,” so it’s popular in winter dishes apparently. Hey, it’s a stew. Put whatever you like in it. Ingredients: 4-5 cups of light vegetable stock or vegan dashi stock (see instructions) 2-3 medium carrots, peeled and cut into matchsticks 8” piece of daikon radish, peeled and sliced into 1/4” slices 1 fresh raw lotus root, peeled and cut into 1/4” slices (Or one can of lotus root slices.) 6 to 8 raw shiitake mushrooms, stems removed (Fresh, not dried! Portabella works nice too.) 1-2 cups shredded cabbage (any green or white cabbage type will do, bok choy, etc.) Seaweed, several strips of a large type like kombu or a small handful of the pre-shredded type (see instructions) Noodles – whatever you like, cooked and drained, about 4 servings worth 1-2 tbs. sesame oil soy sauce to taste sea salt to taste sansho or black pepper to taste 1. The stock – There are plenty of instructions online for making vegan dashi stock. I don’t bother usually. I use my own vegetable stock, in dilute quantity, with a tablespoon or so of powdered dried porcini. Of course, you can make the stock as heavy as you like, but traditionally, it should be a light stock, and take care that it isn’t too salty. For when I can’t be bothered with stock from scratch, I use 3 Telma vegetable stock cubes and the powdered porcini. I like Telma because it has good flavor without being too salty, a problem that stock cubes always seem to have. 2. Heat your stock up in a large pot, keep it at a simmer. If you made vegan dashi, you already have some seaweed strips in your stock pot. If you made stock the other way, cut up some seaweed strips and put them in hot water to soak a while until they’ve softened. If you used the shredded stuff, pop that in some hot water to soften a bit. (Directions are usually on the package.) Once the seaweed has softened, toss it in the stock. There’s been some concern over contamination in seaweed sources – do your own research on which seaweeds and seaweed sources are safe or not – or just leave it out. 3. Preparing the carrots should be fairly straightforward. Ditto the lotus root and cabbage. Lotus root has the lovely design to it when you slice it – automatic eye appeal. As for the daikon root, I like to make snowflakes – and yes, I realize my snowflakes aren’t very good. Whatever - it was my first time. LOL You could use a knife to cut out notches, but that’s a drag. I took a cheap star-shaped cookie cutter – the flimsy kind that always bends out of shape – and used just the tip of one point to cut out notches – some deeper/narrower, some shallower/wider. For the mushrooms, angle the knife and making 2 cuts to cut out a vee wedge. Repeat to make intersecting lines of wedge cuts. (See photos.) Oh, and the bits that get cut off of the daikon and mushrooms - throw those in the pot too. 4. Heat the oil up in a pan and lightly sauté all of the veggies except the cabbage for just a few minutes, then toss in the cabbage and sauté one or 2 more minutes. Toss it all in the stock. Simmer the soup until the veggies are the doneness you like – I prefer tender, but not mushy, so usually about 15 minutes at a high simmer. 5. Add a splash of soy sauce if you like, but don’t go crazy with it. It should just give a little flavor and salt. It should not taste like soy sauce soup. Taste the soup, add sea salt to taste. Again, use restraint. Finally, add sansho or black pepper to taste. It’s not meant to be a very spicy soup, but no one will arrest you if you like your winter stew peppery. Another option is to not add any pepper and just let people sprinkle it on their bowls as they like. 6. Plating (Or would it be bowling?): Put a serving of noodles in the bowl, scoop some veggies in, ladle in the broth, and then grab a few strips of seaweed (chopsticks work well) and pop them on top like a garnish. Skip that step if you used the tiny shredded seaweed – it will be everywhere. Variations: This kicks rear end with miso soup stock. If you do use miso, you won’t need to add the soy sauce or sea salt. You can also use other root veggies with or instead of the daikon and lotus root. Turnip, potatoes, sweet potatoes, whatever. Chopped green onion is a nice garnish and gives it a nice little bite. I think that’s it. Here are some pix… Lotus root:  Lotus root slices:  Daikon:  Daikon "snowflakes":  Mushrooms: 
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| # ? Jun 18, 2011 01:58 |
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dino, I sort of promised myself I wouldn't bug you with a "HEY HELP ME MAKE THIS FOOD FROM YOUR CULTURE THAT I CANNOT PROPERLY DESCRIBE" question. But screw it. My favourite restaurant ever is a Sri Lankan and South Indian place (unfortunately not located in my city) that does some really amazing vegetable curries. The one I'm nuts about is a type of curried green beans, cooked so that they turn really dark brownish-black, in some kind of reddish-brown sauce that we think is tomato-based with coconut milk. The thing is, it looks nothing like any of the pictures we've found online with Sri Lankan/South Indian green bean curry recipes. It's fairly similar to the restaurant's curried eggplant, which at least LOOKS kinda like the curried eggplant in http://amisvegetariandelicacies.blo...lant-curry.html . I suppose I should just [wo]man up and either attempt to cook it and see where that gets me or bribe a waiter next time we're at the restaurant, but I thought I'd ask... does any of this sound familiar to you? If you can help me duplicate those curried green beans I will totally send you some resin asafoetida.
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| # ? Jun 20, 2011 22:56 |
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Hey maple. The problem isn't so much trying to replicate the recipe; it's likely just a bog standard curry dish with obscene amounts of coconut in it. The problem is figuring out whether it is Sri Lankan, South Indian, or what. And if it's South Indian, whether it's from Tamil Nadu, Kerala, Karnataka, or Andhra Pradesh. All of them have similar, but very distinct things that they do to their food. Couple of questions. Which spices were you able to recognise? Was there any sweet spices (like cinnamon, fennel, nutmeg, or cardamom) or was it strictly savoury spices (mustard seed, cumin seed, coriander seed)? Was there a sort of thick gravy, or was it more like a dry roasted thing? Can you verify whether or not there were tomatoes? If so, then we're likely /not/ working with something from Kerala or Tamil Nadu. If not, then it's likely Andhra, and heavily chile'd, so that the colour is a bright red. If you did ask the waiter what's in said beans curry (not necessarily exact ingredients, but sort of what veg are in there, and what general spices he can think of), I could most likely recreate it very well. Either that, or figure out what exactly it's called in the language of origin. 
dino. fucked around with this message at Jun 21, 2011 around 02:02 |
| # ? Jun 21, 2011 01:58 |
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I hate to see that the thread died out so quickly. I've made the Venn Pongal few times but with lentils instead of the daal (couldn't find them) and some zucchini added in at the end of the cooking for the hell of it. Cheap, filling and delicious - I love it. I only found dried curry leaves though which I guess aren't the same at all. So, here's my recipe for falafels which differs from the one in the op. The main difference is that the chickpeas aren't boiled, just soaked in water for 12 hours. That gives the falafels a great texture. This is translation of the recipe I have, but I usually eyeball the measurements. It's not a very complicated dish. - 2 cups of dry chickpeas soaked for 12 hours (It says "cup" in the recipe, but we use the SI system so this might be wrong - I use a bit less I think) - breadcrumbs from 2 pieces of white bread - 2 cloves of garlic (you can use more if you like) - 2 tsp of baking powder - fresh chopped parsley - fresh chopped cilantro - a small onion - 1 tbsp sesame seeds - 1 tsp cumin - 1 tsp paprika - salt, pepper - oil for frying Rinse the soaked chickpeas and blend them with garlic, onion and spices. You can add water if it's too thick to blend (it will most likely be). Move to a bowl, add other ingredients except the baking powder. Let the dough rest for an hour. Warm up the oil, add the baking powder to the dough. Wet your hands and form small balls from the dough. Fry in oil and serve immediately (they do warm up well the next day though.
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| # ? Jul 13, 2011 14:04 |
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What are some essential but perhaps lesser known ingredients that all (new, I guess) vegans should have more or less on-hand for cooking or baking? Beyond the obvious like lentils, tofu, chick peas, turmeric/obvious spices, non-dairy milk/creamer and whatnot, natch. I'm transitioning from vegetarian to vegan now and I've got some quantities of the following to encourage me: veg "butter", veg shortening, non-dairy chocolate chips, arrowroot flour, chickpea flour, flaxseed, and agave nectar.
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| # ? Jul 14, 2011 23:00 |
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^^^ I'm not a fan of veg spreads. I think you get more buttery flavor from olive oil. I also keep dried coconut (unsweetened, unsulphured) around for cooking and/or making coconut milk. Saw a youtube video on DIY coconut milk and haven't bought canned since. (Naturally, if you live somewhere that has fresh coconuts, do that instead.)Havana Affair posted:I hate to see that the thread died out so quickly. I've made the Venn Pongal few times but with lentils instead of the daal (couldn't find them) and some zucchini added in at the end of the cooking for the hell of it. Cheap, filling and delicious - I love it. I only found dried curry leaves though which I guess aren't the same at all. We just had these tonight. Quite excellent! It's very similar to my recipe, but I wasn't 100% thrilled with mine, so I thought I'd give yours a try. There must be something to letting it chill/rest and then adding the baking powder at the last minute because they were SO much better. This is our chickpea recipe now. Only difference I made is that I make them into patties rather than balls - just preference. As for this thread, we've gotten tons of good out of it. I've made the vegan lime coconut cake several times for ourselves and for gatherings because it keeps getting requested. It gave me the confidence to branch out into other vegan baked goods. I'm still working my way through all the recipes and we've enjoyed it tremendously.
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| # ? Jul 15, 2011 00:52 |
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I don't like margarine either; seriously, give it a solid month of switching to olive oil and coconut oil, and I swear you will never go back. I used to love butter, and now I would choose oil 100% of the time. And as for vegan ingredients - flax! 1Tbsp of ground flax seeds soaked in your liquid ingredients in baking is a great replacement for egg. I wish I had learned this years ago. Also, I don't think this got enough nearly enough props: maplecheese posted:Your fingers just smell kinda asafoetid afterwards.
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| # ? Jul 15, 2011 02:31 |
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Haha you guys don't eat honey! Seriously though, those recipes look wonderful. I'm not a vegan myself but I bookmarked this thread looking for more.
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| # ? Jul 15, 2011 10:52 |
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Does anyone have any good recipes for making while camping? Eggs would be ok in it (we have our own very spoiled hens) but no soy or wheat.
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| # ? Jul 28, 2011 21:18 |
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Alterian posted:Does anyone have any good recipes for making while camping? Eggs would be ok in it (we have our own very spoiled hens) but no soy or wheat. Why no soy or wheat?
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| # ? Jul 28, 2011 21:19 |
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My husband doesn't like soy and I have an intolerance to wheat. Even though I don't eat vegan with him, I usually have what he has as a side with my meal.
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| # ? Jul 28, 2011 23:36 |
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I've done vegetable kebabs while camping before, works pretty well. Could make some couscous with it too, since that usually doesn't need too much time to cook. I'd recommend chopping all the veggies the day before you leave because chopping veggies while camping kind of sucks. Coat with some olive oil and season how you like then throw on the fire.
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| # ? Jul 28, 2011 23:42 |
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I don't recall who had asked before, but there is a sambhar recipe by Manjula, which is drastically in smaller quantities than mine: http://youtu.be/ibooNNQDl0c It's also much quicker to make. Alterian if you can get corn on the cob, this would be a very good time to make it. Throw the stuff onto your grill, and life is good.
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| # ? Jul 29, 2011 04:39 |
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Alterian posted:My husband doesn't like soy and I have an intolerance to wheat. Even though I don't eat vegan with him, I usually have what he has as a side with my meal. Well good luck then.
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| # ? Jul 29, 2011 14:53 |
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I've tried the sweet crepe recipe variations in both Veganomicon and Vegan Brunch (they're both basically the same) as well as Bryanna's Clark-Grogan's featured on Everyday Dish. Both turned out the same way: partially cooked messes of goop. The batter itself has the proper consistency for crepes (though it does not actually smell very sweet at all) and it does form them in the pan but... they don't cohere, I guess? They look cooked but when you try to remove them you find out that, actually, it's only some kinda outer 'skin' of the crepe that cooked and it's actually still gooey. But of course if you leave it to cook longer it simply burns! Have vegans not perfected crepes yet or am I simply doing something wrong here? I feel like it is me because, I mean, why would you put a recipe in not one but two cookbooks if it doesn't work, and that other recipe has a video -- so I know at least one person can make 'em properly!  Are there any other recipes I might try that could yield better results?
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| # ? Aug 1, 2011 20:49 |
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Thanks for No Fake Meat. I hate it when a food pretends to be another food when it was a perfectly good food to start with. Soy, you're cool. Why you gotta try to be meat? Those are some nice recipes and I would love to know more about Catalan eggless aioli. I am semi-vegetarian, and I loving love mayo and aioli, but I cannot eat egg yolks, they make me feel sick - along with avocado, too many peanuts, and some other poo poo I still haven't pinned down yet. Crew catering is a nightmare, because everyone thinks all vegetarians and vegans LOVE avocado and fucktons of peanuts. Actually I do love those things, I just shouldn't eat them unless I'm prepared to spend the next five hours in the loo. The preamble in the OP scares the poo poo out of me though; I'm afraid of accidentally breaking a rule with my adapted white people recipes. I've worked really hard to make sure I can still eat a balanced diet with my restrictions, so you lose half the story if I stick strictly to the 'no talking about XYZ' rules.
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| # ? Aug 1, 2011 21:41 |
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Hey, glad the thread is still alive! I did this one last week and it was so good, I made another last weekend for a gathering and it was devoured. Even so-called anti-vegans and zucchini haters loved it. Ha! I can't take credit for it because I found it on allrecipes.com, but I did tweak it a bit. Kingman's Vegan Zucchini Bread a la GrauFrau Ingredients 3 cups all-purpose flour 3 tablespoons flax seeds (optional - but really great addition) 1 teaspoon salt 1 teaspoon baking soda 2 teaspoons ground cinnamon (I increased this to 3 tsp.) 1/2 teaspoon baking powder 1/2 teaspoon arrowroot powder (optional - I used 1 tsp potato starch instead because it's what I had - not sure it makes a difference, but can't hurt.) 1 cup unsweetened applesauce 1 cup white sugar (I used 3/4 cup Splenda instead.) 1 cup packed brown sugar (I used 3/4 cup sucanat instead.) 3/4 cup vegetable oil (I used olive) 2 teaspoons vanilla extract 2 1/2 cups shredded zucchini (I used closer to 3.5 cups because the 2 zukes I had were large.) I also added 1/2 tsp grated nutmeg and a couple large pinches of ground mace - the spice, not the anti-surprise sex spray. Directions: TIP: Follow the instructions for mixing separate wet and dry ingredients - the baking soda & powder need to be activated just before panning so it will rise properly. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5 inch loaf pans. (I poured it all into one big rear end long loaf pan.) Whisk together the flour, flax seeds, salt, baking soda, cinnamon, baking powder, and arrowroot (and optional additional spices) in a bowl until evenly blended; set aside. Whisk together the applesauce, sugars, vegetable oil, and vanilla extract in a bowl until smooth. Fold in the flour mixture and shredded zucchini until moistened. Divide the batter between the prepared loaf pans. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. TIP: Don't be afraid to bake the hell out of it. It will be very moist. It will probably take longer than 70 mins. I baked the single long loaf for close to 90 mins. and it came out perfect. 
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| # ? Aug 1, 2011 23:56 |
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| # ? May 20, 2013 19:43 |
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LooneyBun posted:The preamble in the OP scares the poo poo out of me though; I'm afraid of accidentally breaking a rule with my adapted white people recipes. I've worked really hard to make sure I can still eat a balanced diet with my restrictions, so you lose half the story if I stick strictly to the 'no talking about XYZ' rules. Put it this way: if you go to the store, buy some raw ingredients that aren't processed to death, and you make something tasty from it, we'll be in good shape. OP was mainly meant to make it clear that we're not trying to get a "open box of BrandName® Vegan Product™, add some garlic and soy sauce, heat over medium high heat on a skillet." There's plenty of examples of what we're lookin' for here. Make something from raw ingredients, from scratch, like every other thread in the forum should be, and we're golden. Hell, I'm not even fussed about X masquerading as Y. That's half the fun of Chinese food to begin with. However, if you're going to bust out the seitan, make it from scratch; either via vital wheat gluten, or massaging the dough lumps. Nobody cares about the recipe where you open up a package of pre-made seitan, and make it something that's supposed to be meat. You can open up a meat cookery book for that poo poo. Put it this way. If, in your recipe, someone has to say, "Why can't I just use the non-vegan version of that, and get it over with", this is not the thread for that recipe. Home made seitan, into which you've massaged things like sun dried tomatoes, black olives, pine nuts, etc, and then roasted, and then glazed with a sauce? It's a food in its own right, and you can't really substitute anything else for it. It's a dish made from seitan. A pizza made from tomato sauce, and Daiya mozzarella cheese? Yeah, no thanks. You could very well sub out the vegan cheese with dairy cheese, and that kind of defeats the purpose of a vegan thread. Cookies, where they call for margarine, soy milk, and egg replacer? DEFINITELY not the place for it here. Again, you could buy a meaty cookery book for all that crap, and just replace the words "eggs, milk, and butter" with "vegan eggs, milk, or butter." Someone who isn't in the mood to go for a shopping trip to buy that vegan stuff is going to just use what they have on hand. It's not a vegan recipe, but just a recipe. This is poo poo that's vegan to begin with, and is food in its own right. Hope that clarifies. It's not meant to intimidate so much as to refine the definition of what we call as "vegan cooking", versus just "cooking in general". Cooking in general, you use whatever you have on hand, and gently caress what anyone else thinks of it. For me, vegan specifically means that it just wouldn't be the same if you made it any other way, such as the example of the aioli. Aioli is garlic and olive oil. Once you add eggs in, it's mayo with garlic in it. Hope that clarifies. @Grau: In these here months when there is more zucchini coming out of the stores and gardens of friends, I'm sure this will be much loved, especially since it's forgiving. If you managed to squeeze in an extra hit of the stuff, I'd say good on you. Is it supposed to be so sweet? O_o
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| # ? Aug 2, 2011 02:00 |
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