Vegan thread. This time without fakey crap. - The Something Awful Forums

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The Something Awful Forums > Discussion > Goons With Chickencheese > Vegan thread. This time without fakey crap.

feelz good man: Jan 21, 2007; deal with it

Iron Chef Ricola posted:

Why are you trying to go raw vegan that makes beans so much harder to eat!

Nobody tell the raw crowd how sea salt and sugar are made, ok?

# ? Oct 28, 2011 07:56

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# ? May 23, 2013 06:06

Chandrika: Aug 23, 2007

feelz good man posted:

Nobody tell the raw crowd how sea salt and sugar are made, ok?

I would guess that most raw vegans don't eat sugar, and most raw food books I've read have encouraged a salt-free diet. Also, if you're posting in the vegan thread, presumably you're ok with veganism, why slam the raw fooders?

# ? Oct 28, 2011 14:09

GrAviTy84: Nov 24, 2004

This thread is for food that stands as food in its own right, not just for veganized regular people food. The OP made that pretty clear. If you want to post your retrograde ideas for nutrition, start another thread for the fakey poo poo and stop derailing this one.

# ? Oct 28, 2011 14:27

PezMaster: Nov 15, 2006; Though they won't admit it, women were much happier when all they had to do was bake shit and pump out babies.

Chandrika posted:

I would guess that most raw vegans don't eat sugar, and most raw food books I've read have encouraged a salt-free diet. Also, if you're posting in the vegan thread, presumably you're ok with veganism, why slam the raw fooders?

I don't eat refined sugar, most raw people don't - kinda rely on fruit (especially dates) and agave nectar to replace sugar. Of course, it's a choice - the majority of sugar shouldn't be eaten by vegans anyways, because of the bone charring process. Some care, some don't. Also, I get enough sodium from the raw greens that I eat, so there is no need for salt. If I ever miss salt, I usually just bring out the super hot chili peppers to make up for it.

I've also come across the fact the many raw vegans are okay with cooked starches - I do steam/cook my quinoa, bulgar, lentils etc - just to make sure I have enough in the day. Again, for a lot of raw people, this is a no-no. But I'm just a beginner

This whole raw thing is an experiment for me - who know's if I'll last. I really like the challenge, though

Here's one of raw's basics: Onion Bread. It's amazing and I couldn't live without it.

3 massive, huge sweet white onions (about 2.5 pounds)
1 cup ground sunflower seeds
1 cup ground flax seeds
1/3 cup olive oil (sometimes I use avocado with a couple tablespoons of olive oil and some water)
3 1/2 tablespoons of tamari (you can use nama shoyu or raw soy sauce too)

1. Peel onions, place in food processor and process in your food processor until small but not mushy.

2. Place onions in a large mixing bowl and add everything else. Mix with a spoon. If it�s dry and won�t mix, you can add a little bit of water.

3. Spread onto dehydrator trays. Use parchment paper or teflex sheets as a base.

4. Dehydrate for 1 hour at 120 degrees, then reduce to 105 degrees and dry for another 6 hours. Once the crackers start drying out and holding together, score them with a knife.

5. At some point you�ll want to flip them over, remove the parchment paper and finish dehydrating them, maybe for another 4 hours or so. I like them to be a bit chewy, but it's all depends on what you enjoy.

6) Serve with a gently caress load of sprouts, avacado, and assorted veggie. A hemp milk smoothie goes perfect with it

# ? Oct 28, 2011 16:50

Fuzzy Pipe Wrench: Nov 5, 2008; Remember me, Pilate? When Judas killed me?! I talked just...like...THIIIIIIIIIIISS!!

This is less of a cooking/recipe question and more of a lifestyle one, but how do vegan's usually handle going out to eat? Do you grill your servers on ingredients/methods, or just avoid places that aren't specifically vegan friendly?

# ? Oct 28, 2011 17:01

mediaphage: Mar 22, 2007

PezMaster posted:

I don't eat refined sugar, most raw people don't - kinda rely on fruit (especially dates) and agave nectar to replace sugar. Of course, it's a choice - the majority of sugar shouldn't be eaten by vegans anyways, because of the bone charring process. Some care, some don't. Also, I get enough sodium from the raw greens that I eat, so there is no need for salt. If I ever miss salt, I usually just bring out the super hot chili peppers to make up for it.

I've also come across the fact the many raw vegans are okay with cooked starches - I do steam/cook my quinoa, bulgar, lentils etc - just to make sure I have enough in the day. Again, for a lot of raw people, this is a no-no. But I'm just a beginner

Seriously, no salt?

Here's a question, why is sugar bad for you and not allowed, but agave nectar is okay? Agave nectar has higher fructose percentages, which is not good for you, is absolutely a refined sugar - it is heated to darken and concentrate the nectar into a syrup, and so on and so on.

I just don't get the arbitrary distinctions made between something like sugar - and before you get on with the morality of sugar, cane sugar is fine, since its refinement doesn't require the use of bone char - and agave nectar. This sort of thing pervades the alternative diet industry...I've been eating a vegetarian diet for over a decade, and I see it every time I go down these aisles in the grocery store.

Fuzzy Pipe Wrench posted:

This is less of a cooking/recipe question and more of a lifestyle one, but how do vegan's usually handle going out to eat? Do you grill your servers on ingredients/methods, or just avoid places that aren't specifically vegan friendly?

I don't have a problem asking servers about how something is cooked - if there's dairy or other animal products in a dish; most of the time, they are pretty friendly about it.

# ? Oct 28, 2011 17:15

feelz good man: Jan 21, 2007; deal with it

PezMaster posted:

Also, I get enough sodium from the raw greens that I eat, so there is no need for salt. If I ever miss salt, I usually just bring out the super hot chili peppers to make up for it.

This whole raw thing is an experiment for me - who know's if I'll last. I really like the challenge, though

Here's one of raw's basics: Onion Bread. It's amazing and I couldn't live without it.

[...]
3 1/2 tablespoons of tamari (you can use nama shoyu or raw soy sauce too)

This is why nobody takes raw "fooders" seriously.

# ? Oct 28, 2011 17:25

MasterFugu: May 18, 2006

PezMaster posted:

I don't eat refined sugar, most raw people don't - kinda rely on fruit (especially dates) and agave nectar to replace sugar. Of course, it's a choice - the majority of sugar shouldn't be eaten by vegans anyways, because of the bone charring process. Some care, some don't. Also, I get enough sodium from the raw greens that I eat, so there is no need for salt. If I ever miss salt, I usually just bring out the super hot chili peppers to make up for it.

I've also come across the fact the many raw vegans are okay with cooked starches - I do steam/cook my quinoa, bulgar, lentils etc - just to make sure I have enough in the day. Again, for a lot of raw people, this is a no-no. But I'm just a beginner

This whole raw thing is an experiment for me - who know's if I'll last. I really like the challenge, though

Here's one of raw's basics: Onion Bread. It's amazing and I couldn't live without it.

3 massive, huge sweet white onions (about 2.5 pounds)
1 cup ground sunflower seeds
1 cup ground flax seeds
1/3 cup olive oil (sometimes I use avocado with a couple tablespoons of olive oil and some water)
3 1/2 tablespoons of tamari (you can use nama shoyu or raw soy sauce too)

1. Peel onions, place in food processor and process in your food processor until small but not mushy.

2. Place onions in a large mixing bowl and add everything else. Mix with a spoon. If it�s dry and won�t mix, you can add a little bit of water.

3. Spread onto dehydrator trays. Use parchment paper or teflex sheets as a base.

4. Dehydrate for 1 hour at 120 degrees, then reduce to 105 degrees and dry for another 6 hours. Once the crackers start drying out and holding together, score them with a knife.

5. At some point you�ll want to flip them over, remove the parchment paper and finish dehydrating them, maybe for another 4 hours or so. I like them to be a bit chewy, but it's all depends on what you enjoy.

6) Serve with a gently caress load of sprouts, avacado, and assorted veggie. A hemp milk smoothie goes perfect with it

how is this raw if you're applying heat(cooking)?

# ? Oct 28, 2011 17:38

babies havin rabies: Feb 24, 2006

MasterFugu posted:

how is this raw if you're applying heat(cooking)?

Most raw dieters only consider heating food to above a certain temperature as 'cooking'.

# ? Oct 28, 2011 18:02

PezMaster: Nov 15, 2006; Though they won't admit it, women were much happier when all they had to do was bake shit and pump out babies.

Fuzzy Pipe Wrench posted:

This is less of a cooking/recipe question and more of a lifestyle one, but how do vegan's usually handle going out to eat? Do you grill your servers on ingredients/methods, or just avoid places that aren't specifically vegan friendly?

I eat a lot of salads

Really though, I usually check out the menu before hand just to make sure there is something for me. Luckily, I live in a pretty hippie-dippie part of Canada, so there's at least one thing on each menu that I can eat.

I usually bring my own meals when we go out to dinner at friend's house.

mediaphage posted:

Seriously, no salt?

Here's a question, why is sugar bad for you and not allowed, but agave nectar is okay?

This I don't have an answer for - my vegan bakery customers insist on it, so I use it. I guess it's just going back to where it comes from - most of the sugar around here is bone charred and, if you ask most restaurants or bakeries, they have no idea what kind of sugar they use. I guess for most vegans, they'd rather just not risk it and prefer to see agave nectar/maple syrup/dates/etc as the sugar in their food. I actually prefer beet sugar - yes, it's not raw, but I like the fact that I can make it myself.

I have never been a salt person, anyways \/

feelz good man posted:

This is why nobody takes raw "fooders" seriously.

I'm just learning, sorry

- I've seen tamari used in a lot of raw vegan recipes, so I use it myself. I have no idea why they allow it, though. I guess some things they make exceptions for? Maybe because of the fermentation process, etc? You'd have to ask an expert, really.

MasterFugu posted:

how is this raw if you're applying heat(cooking)?

I've read that raw vegans are okay with low dehydrating temperatures because its not hot enough to "kill" some enzymes or vitamins. Do I think that's a load of poo poo? Probably. Again, for me, it's more of a way to explore new types of food. That's why I'm pretty slack on the rules.

PezMaster fucked around with this message at Oct 28, 2011 around 18:12

# ? Oct 28, 2011 18:07

MasterFugu: May 18, 2006

babies havin rabies posted:

Most raw dieters only consider heating food to above a certain temperature as 'cooking'.

then soy sauce(tamari) is not raw(even by that loose definition) as making it involves boiling(and roasting if it contains wheat)

# ? Oct 28, 2011 18:25

babies havin rabies: Feb 24, 2006

MasterFugu posted:

then soy sauce(tamari) is not raw(even by that loose definition) as making it involves boiling(and roasting if it contains wheat)

I don't try to argue logic with raw foodists, no offense PezMaster.

http://rationalwiki.org/wiki/Food_woo

# ? Oct 28, 2011 18:35

PezMaster: Nov 15, 2006; Though they won't admit it, women were much happier when all they had to do was bake shit and pump out babies.

babies havin rabies posted:

http://rationalwiki.org/wiki/Food_woo

I love this article and will attempt to use it everywhere I can.

For the questions on soy, etc - Some people are strict raw, others are not and just love them some goddamn soy sauce (like me). Kind of like some vegans are super strict, but others will eat honey and bone charred sugar. Everyone here has different definitions of what is "vegan" - it's the same with with raw veganism.

I just eat what tastes good (as long as there's no animal products in it of course). If I can make it raw, than all the better \/

\/

Edit: Let's stop the derail and get into some real good winter dishes. I love winter soups, and here is one we threw together the other day. No, it's not raw. But it is loving delicious. So that's all I care about :

quote:

Kabocha French Lentil Soup

1 kabocha or other dark orange winter squash, 1 1/2 lb. / 24 ounces / 680 g

1/2 cup / 120 ml water
1 tablespoon olive oil
sea salt
1 cup / 7 oz / 200 g green lentils, rinsed
5 coins ginger, 1/8-inch thick
1 whole star anise
6 cups / 1.5 liters water
1 teaspoon sea salt, plus more to taste
1/4 cup / 60 ml olive oil
1 yellow onion, medium dice
1 leek, sliced into 1/4 moons
1 fennel bulb, medium dice
red pepper flakes

Preheat oven to 425F/ 220C with a rack in the top third of the oven. Cut the squash in half and remove the seeds. Oil and salt the squash and roast cut side down (in a rimmed baking pan) with the 1/2 cup / 120 ml of water poured into the pan. Roast until tender, about 35 to 45 minutes. When cool enough, scoop out cooked squash and set aside.

In the meantime, in a medium saucepan, combine the lentils, ginger, star anise and water. Simmer until tender, about 30 minutes. Add 1 teaspoon salt.

In a large stockpot combine the olive oil, onion, leeks, fennel and additional salt. Cook covered over low heat until vegetables soften, about 7 - 10 minutes.

Remove the star anise and ginger coins from the lentil sauce pan, then add the lentils, lentil broth and squash to the vegetables in the stock pot. Stir well and cook for another 15 minutes or so, allowing the flavors to blend. Taste and adjust the seasoning here with more salt if needed, and in my case I used a few generous pinches of red pepper flakes as well.

Serve as is, or topped with lots of garlicky homemade croutons.*

Serves 4 - 6.

Picture and recipe from 101 Cookbooks *swoon*

PezMaster fucked around with this message at Oct 28, 2011 around 19:29

# ? Oct 28, 2011 19:00

bartolimu: Nov 25, 2002; All the world is blue and there's nothing I can do...

If you want to discuss raw food or fake "bread" made without "cooking," make a new thread. This thread is for good vegan food.

# ? Oct 28, 2011 23:38

Lyssavirus: Oct 9, 2007; Symptoms include swelling of the brain (encephalitis), numbness, muscle weakness, coma, and death.

PezMaster posted:

Here's the first raw cake I made - hopefully I'll be able to post some others too

This looks loving amazing.

Also this is what always pops into my head when I read this thread. Yep.

# ? Oct 29, 2011 11:54

UltimoDragonQuest: Oct 5, 2011

Butternut Squash, Coconut, and Lentil Stew (Aarti�s Indian Summer Stew)

1 cup yellow split pigeon peas (toor dal)
1 pound butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
1 Roma tomato, diced
1/2 cup fresh, frozen, or dried shredded coconut (we used large flake dried coconut)
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
4 cups vegetable stock or water, or enough to cover

2 tablespoons canola oil
1 teaspoon brown or black mustard seeds
1/2 teaspoon crushed red pepper flakes (we used Aleppo chili flakes)
1 clove garlic, minced
1 1/2 teaspoons salt
1 tablespoon agave
1 lime, juiced
1/2 cup minced fresh cilantro leaves

1. Rinse the pigeon peas in a couple changes of water.

2. In a large soup pot, combine the squash, drained pigeon peas, tomato, coconut, turmeric, cumin, and enough stock to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and simmer another 10 minutes.

3. In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the agave, lime juice, and cilantro. Adjust the seasonings, to taste.

Serves 6.

This is really good but do not substitute yellow split peas!
Maybe you could soak them before cooking but they did not cook well at all for me. The correct sub is apparently split lentils.

I didn't add the cilantro because cilantro is terrible.

# ? Nov 4, 2011 22:16

ScottyD: Jan 17, 2002; by angerbeet

Raw Veganism?! loving pussy. I'm a goddamn raw vegan anti-aquardian. I've cut loving WATER out of my diet. Beat that.

Edit: HUGE raw v-penis (or is is V-gina?)

(USER WAS BANNED FOR THIS POST)

# ? Nov 5, 2011 00:02

Casu Marzu: Oct 20, 2008; me larvae long time

ScottyD posted:

Raw Veganism?! loving pussy. I'm a goddamn raw vegan anti-aquardian. I've cut loving WATER out of my diet. Beat that.

Edit: HUGE raw v-penis (or is is V-gina?)

Please, continue. This is so interesting.

OCCUPY GWS

BREAK THE MOD HEGEMONY

# ? Nov 5, 2011 00:10

dino.: Mar 28, 2010

UltimoDragonQuest posted:

This is really good but do not substitute yellow split peas!
Maybe you could soak them before cooking but they did not cook well at all for me. The correct sub is apparently split lentils.

I didn't add the cilantro because cilantro is terrible.

If you are subbing out yellow split peas, do soak them for 3 hours, and cook them separately. They'll be just fine. Barring that, use red lentils. Those things are loving MAGIC. They cook up in 20 minutes, even with tomatoes in the pot! You can add acid, salt, whatever, and they'll still cook up perfectly. This is an interesting twist on a classic daal tarka, which is split peas, cooked until they're soft, then spiced really quick with something or other. :3 Good show!

If you want some serious coconut flavour, don't cook the coconut with the daal; cook it with the spices. After adding the garlic, add the coconut, and stir through until it gets light brown, and toasty. The entire house will fill with the delicious aroma of coconut, and you'll really taste it in the final dish. It seems a shame to go and procure coconut, only to have it disappear in the final dish. Else, don't cook it so /long/. Coconut just needs a few bare minutes over lowest heat to get cooked, but still stand out. You either cook it not at all, or cook it until it's toasted and browned.

If you're not a fan of cilantro, you can use either chive, parsley, basil, or scallion, and get the same effect. You essentially need that bite of raw herb in there to bring some brightness to an otherwise brooding and earthy dish.

dino. fucked around with this message at Nov 5, 2011 around 13:30

# ? Nov 5, 2011 13:26

oneinchhard: Mar 14, 2003; I AM FUCKING AWESOME!

I am currently contemplating going animal protein free. This is from a person that eats about 75% non-vegetarian. I am doing this for health reasons, not ethical. It's a scary thing for me, but I am excited for the change. This thread has been very informative, thanks.

# ? Nov 5, 2011 16:15

ScottyD: Jan 17, 2002; by angerbeet

Casu Marzu posted:

Please, continue. This is so interesting.

You'd be less cranky if you ate some food sometime. Just saying.

# ? Nov 5, 2011 18:21

Crusty Nutsack: Apr 21, 2005

ScottyD posted:

You'd be less cranky if you ate some food sometime. Just saying.

Ever occur to you that non-vegans may read this thread as well? It should have; you're here. Unfortunately.

# ? Nov 5, 2011 19:46

ScottyD: Jan 17, 2002; by angerbeet

Crusty Nutsack posted:

Ever occur to you that non-vegans may read this thread as well? It should have; you're here. Unfortunately.

Sorry, I just get frustrated with raw foodism. Veganism I can understand, there's personal politics and ethical factors that make sense to me. Raw foodism just comes off super-condescending to me, positioning itself as some sort of superior, ultra-healthy alternative to generations of established reasons for cooking food. I just see it as limiting oneself for the sake of doing so, and the arguments always sound like it should be self-evident that it's the obvious healthy choice, which really rubs me the wrong way. Sorry for getting a little too glib though, didn't contribute anything to the discussion.

# ? Nov 5, 2011 19:54

IfIWereARichMan: Feb 1, 2002

I'd kill for some good (Indian) pickled lemon or fiddlehead recipes

# ? Nov 6, 2011 01:46

dino.: Mar 28, 2010

If you're looking to start eating plant foods and leave off the animal food, I'd strongly suggest that you get out there and discover all the different plant foods you've been missing out on, starting with quinoa, bulgur, millet, different kinds of rices, different seeds, different dark leafy greens, fresh coconut, all the fruits that are out there, the gourds, the pumpkins, the squashes, and on and on and on. The beans alone can keep you going for weeks. If you try and replace the foods you've eaten as an omnivore, you're likely going to end up disappointed, because it won't be quite the same.

IfIWereARichMan posted:

I'd kill for some good (Indian) pickled lemon or fiddlehead recipes

Lime Pickle

10 - 15 limes (depending on size; I tend to go for the smallest ones I can find. Use Key Limes if you can find them, as they're the closest to Indian limes.)
Obscene amounts of salt (enough to cover them completely)

Chop the limes into 8 pieces (or smaller, if you'd like). You don't want wedges, you want pieces. Lay them out in a single layer in a plastic tupperware of some sort. Salt them so that they're heavily covered in salt. You want like a cm or two of salt covering your limes. Let them sit this way for 2 weeks. Every day, shake up the box of salted limes. Vent the gases out every couple of days.

When they've all become softened, combine:

4 TB mustard oil or canola oil
1 TB black mustard seed
1/2 tsp fenugreek seed
Healthy few pinches of asafoetida
Liberal amounts of ground red chiles

Heat the fat over high heat. Add the mustard seeds, and allow them to pop. Add the fenugreek seeds. Add the asafoetida. Turn off the heat, and wait like 10 seconds. Add the ground red chiles. Pour the lot into a blender, and grind down to a paste. Pour that over your lime pickle, and toss to combine. It'll be ready in a few hours after that.

dino. fucked around with this message at Nov 6, 2011 around 03:54

# ? Nov 6, 2011 03:43

luloo123: Aug 24, 2008

I made Mesir Wat (Ethiopian Red Lentils) for my vegan/vegetarian blog. Lately, I've been doing a lot of cupcake recipes, but they contain contraband (rice milk).

Here's the Mesir Wat Recipe:

Ingredients
1 onion
1 clove garlic, crushed
1 teaspoon ginger, peeled and minced
Cooking spray
1 tablespoon Paprika
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 cup red lentils, rinsed
2 cups vegetable stock
Salt and pepper (to taste)

Preparation
Puree the onion, garlic and ginger in a blender or food processor. Add a little water if necessary.

Spray a saucepan with cooking spray and heat over a medium flame. Add turmeric, paprika and cayenne pepper and stir rapidly for about 30 seconds to toast the spices. (Make sure that you have your spices ready. I put in my paprika and watched it burn as I tried to open the turmeric container. The smell of burned paprika is not pleasant, and it kind of hurts the sinuses).

Add the onion puree and saut� until the excess moisture evaporates and the onion loses its raw aroma. Do not burn. It takes about 5-10 minutes.

Add lentils and vegetable stock to the saucepan. Bring to a boil and reduce heat to low. Cover and simmer until lentils are cooked through and fall apart, about 30 to 40 minutes. Add more water to keep the lentils from drying out, if necessary.

Stir in salt and pepper to taste and serve. (Add a little more salt than you think you need, it really makes a difference).

This recipe is mostly the same as the one found here (http://www.whats4eats.com/vegetables/mesir-wat-recipe), but I removed some of the oil and cut the recipe in half.

# ? Nov 13, 2011 15:25

Fuzzy Pipe Wrench: Nov 5, 2008; Remember me, Pilate? When Judas killed me?! I talked just...like...THIIIIIIIIIIISS!!

luloo123 posted:

I made Mesir Wat (Ethiopian Red Lentils) for my vegan/vegetarian blog. Lately, I've been doing a lot of cupcake recipes, but they contain contraband (rice milk).

Here's the Mesir Wat Recipe:

Ingredients
1 onion
1 clove garlic, crushed
1 teaspoon ginger, peeled and minced
Cooking spray
1 tablespoon Paprika
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 cup red lentils, rinsed
2 cups vegetable stock
Salt and pepper (to taste)

Preparation
Puree the onion, garlic and ginger in a blender or food processor. Add a little water if necessary.

Spray a saucepan with cooking spray and heat over a medium flame. Add turmeric, paprika and cayenne pepper and stir rapidly for about 30 seconds to toast the spices. (Make sure that you have your spices ready. I put in my paprika and watched it burn as I tried to open the turmeric container. The smell of burned paprika is not pleasant, and it kind of hurts the sinuses).

Add the onion puree and saut� until the excess moisture evaporates and the onion loses its raw aroma. Do not burn. It takes about 5-10 minutes.

Add lentils and vegetable stock to the saucepan. Bring to a boil and reduce heat to low. Cover and simmer until lentils are cooked through and fall apart, about 30 to 40 minutes. Add more water to keep the lentils from drying out, if necessary.

Stir in salt and pepper to taste and serve. (Add a little more salt than you think you need, it really makes a difference).

This recipe is mostly the same as the one found here (http://www.whats4eats.com/vegetables/mesir-wat-recipe), but I removed some of the oil and cut the recipe in half.

I am trying that tomorrow or Tuesday for sure. Seems pretty awesome.

# ? Nov 14, 2011 07:38

Josie: Apr 26, 2007; With tales of brave Ulysses; how his naked ears were tortured; By the sirens sweetly singing.

luloo123 posted:

I made Mesir Wat (Ethiopian Red Lentils) for my vegan/vegetarian blog. Lately, I've been doing a lot of cupcake recipes, but they contain contraband (rice milk).

Here's the Mesir Wat Recipe:

Ingredients
1 onion
1 clove garlic, crushed
1 teaspoon ginger, peeled and minced
Cooking spray
1 tablespoon Paprika
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 cup red lentils, rinsed
2 cups vegetable stock
Salt and pepper (to taste)

Preparation
Puree the onion, garlic and ginger in a blender or food processor. Add a little water if necessary.

Spray a saucepan with cooking spray and heat over a medium flame. Add turmeric, paprika and cayenne pepper and stir rapidly for about 30 seconds to toast the spices. (Make sure that you have your spices ready. I put in my paprika and watched it burn as I tried to open the turmeric container. The smell of burned paprika is not pleasant, and it kind of hurts the sinuses).

Add the onion puree and saut� until the excess moisture evaporates and the onion loses its raw aroma. Do not burn. It takes about 5-10 minutes.

Add lentils and vegetable stock to the saucepan. Bring to a boil and reduce heat to low. Cover and simmer until lentils are cooked through and fall apart, about 30 to 40 minutes. Add more water to keep the lentils from drying out, if necessary.

Stir in salt and pepper to taste and serve. (Add a little more salt than you think you need, it really makes a difference).

This recipe is mostly the same as the one found here (http://www.whats4eats.com/vegetables/mesir-wat-recipe), but I removed some of the oil and cut the recipe in half.

Considering I just came in to rave about the Daal I made tonight, I think this takes the cake. So trying it next week.

# ? Nov 14, 2011 09:28

DrNewton: Feb 27, 2011; Monsieur Murdoch Fan Club

To the person to posted the Butternut Squash, Coconut, and Lentil Stew (Aarti�s Indian Summer Stew).
I have a giant squash in my fridge and was looking for a nice recipe. THANK YOU. Look forward to trying it out tonight!

Love
A week old vegetarian.

p.s. I will confess I actually really hate coconut. From what I see the coconut is not an absolute must. Am I wrong? Other than the coconut everything about the soup looks yummy.

# ? Nov 15, 2011 13:32

Karma Monkey: Sep 6, 2005; MORE DHARMA LESS DRAMA

DrNewton posted:

To the person to posted the Butternut Squash, Coconut, and Lentil Stew (Aarti�s Indian Summer Stew).
I have a giant squash in my fridge and was looking for a nice recipe. THANK YOU. Look forward to trying it out tonight!

Love
A week old vegetarian.

p.s. I will confess I actually really hate coconut. From what I see the coconut is not an absolute must. Am I wrong? Other than the coconut everything about the soup looks yummy.

When you say you really hate coconut, have you had it in cooked dishes or just as a chewy shredded thing on the outside of a dessert? I ask because I find that coconut as part of a cooked dish is a very different thing. I suppose you could leave it out of a lot of recipes, but I think the dish would not be nearly as good. I love coconut in any form and style, but my husband hates it - or so he thought. The only way he'd ever had it was the nasty sweetened dessicated stuff. In cooked dishes, he either doesn't notice it or loves it. So, if you haven't had it cooked before (or in a decent form) give it a try.

And congrats on trying vegetarianism!

# ? Nov 15, 2011 15:05

UltimoDragonQuest: Oct 5, 2011

DrNewton posted:

To the person to posted the Butternut Squash, Coconut, and Lentil Stew (Aarti�s Indian Summer Stew).
I have a giant squash in my fridge and was looking for a nice recipe. THANK YOU. Look forward to trying it out tonight!

Love
A week old vegetarian.

p.s. I will confess I actually really hate coconut. From what I see the coconut is not an absolute must. Am I wrong? Other than the coconut everything about the soup looks yummy.

You can probably live without it.
The soup is sweet and spicy so maybe you could throw in more agave/sugar/sweet chili sauce.

Or just curry the hell out of it.
Squash soup works well with lots of spices.

# ? Nov 15, 2011 18:54

DrNewton: Feb 27, 2011; Monsieur Murdoch Fan Club

UltimoDragonQuest posted:

You can probably live without it.
The soup is sweet and spicy so maybe you could throw in more agave/sugar/sweet chili sauce.

Or just curry the hell out of it.
Squash soup works well with lots of spices.

Curry it up eh? That sounds like more my style.

GrauFrau posted:

When you say you really hate coconut, have you had it in cooked dishes or just as a chewy shredded thing on the outside of a dessert? I ask because I find that coconut as part of a cooked dish is a very different thing. I suppose you could leave it out of a lot of recipes, but I think the dish would not be nearly as good. I love coconut in any form and style, but my husband hates it - or so he thought. The only way he'd ever had it was the nasty sweetened dessicated stuff. In cooked dishes, he either doesn't notice it or loves it. So, if you haven't had it cooked before (or in a decent form) give it a try.

And congrats on trying vegetarianism!

The only time I haven't notice coconut was in my mums homemade curry. After a few years of inhaling that curry she confessed there was coconut in it. I was impressed. I asked if I can skip the coconut because sometimes the coconut kind of takes over taste wise. Well in a few meals that I had before.

Oh and thanks! Other than the odd fish craving I don't miss meat at all.

DrNewton fucked around with this message at Nov 17, 2011 around 01:09

# ? Nov 17, 2011 01:05

dino.: Mar 28, 2010

OK, so they don't look like perfect pretzels, but they taste amazing.

# ? Nov 20, 2011 19:17

Karma Monkey: Sep 6, 2005; MORE DHARMA LESS DRAMA

dino. posted:

OK, so they don't look like perfect pretzels, but they taste amazing.

drat, perfect or not, they look delicious! Are they tricky to make? RECIPE PLEASE!!!

# ? Nov 20, 2011 20:46

Fluffy Bunnies: Jan 9, 2009; Half Dog.

Half Horse.

All Awesome.

dino. posted:

OK, so they don't look like perfect pretzels, but they taste amazing.

I like the one on the back right corner.

Were they hard/crunchy or soft/chewy?

# ? Nov 20, 2011 21:28

mediaphage: Mar 22, 2007

I love to make pretzels! I bake the baking soda to turn it into Na2CO3 instead of NaHCO3 since the former is a much stronger base...and it's way easier than dealing with lie.

# ? Nov 20, 2011 22:54

dino.: Mar 28, 2010

http://altveg.blogspot.com/2011/11/...t-pretzels.html

Recipe posted there, along with audio, if you click the link.

# ? Nov 21, 2011 00:23

Karma Monkey: Sep 6, 2005; MORE DHARMA LESS DRAMA

Thanks Dino!

mediaphage posted:

I love to make pretzels! I bake the baking soda to turn it into Na2CO3 instead of NaHCO3 since the former is a much stronger base...and it's way easier than dealing with lie.

I've heard of baking the baking soda to use it for dye fixative, but never done that, nor for a lye substitute, but makes sense. How long and at what temp do you bake it?

# ? Nov 21, 2011 03:26

dino.: Mar 28, 2010

GrauFrau posted:

Thanks Dino!

I've heard of baking the baking soda to use it for dye fixative, but never done that, nor for a lye substitute, but makes sense. How long and at what temp do you bake it?

You don't need to do all that stuff if you're going to boil them. It's the whole dipping and removing thing that brings in the need for caustic water. The boiling gets the perfect sheen on the outside. It'll be fiiiiiiine.

EDIT: BUT WHEN YOU DO BOIL THEM IT'S IMPORTANT TO ADD THE SODIUM BICARB NOT JUST PLAIN WATER.

dino. fucked around with this message at Dec 3, 2011 around 16:24

# ? Nov 21, 2011 13:25

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# ? May 23, 2013 06:06

mediaphage: Mar 22, 2007

dino. posted:

You don't need to do all that stuff if you're going to boil them. It's the whole dipping and removing thing that brings in the need for caustic water. The boiling gets the perfect sheen on the outside. It'll be fiiiiiiine.

That's actually not true at all, Dino. Dipping them in lye water creates the brown sheen and sour taste reminiscent of traditional pretzels. Your pretzels weren't very brown, for example, even though I'm sure they were delicious.

GrauFrau, just dump it into a pan or sheet and bake it at 350 for about an hour. You'll feel that it's much lighter afterward, by at least a third or so.

# ? Nov 21, 2011 14:04

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The Something Awful Forums > Discussion > Goons With Chickencheese > Vegan thread. This time without fakey crap.