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Made some refried beans with a recipe that worked (I tried a very vanilla pinto bean recipe before and was very meh) 1 1/2 cups of dried black beans 1 white onion 2 cloves garlic 1 tbsp paprika 2 tsp cumin seeds 1/4 tsp chilli powder (the Indian stuff, probably more if you use a different heat source) salt, pepper, lemon juice to taste serve with salsa of tomato, onion, coriander, salt, pepper and lemon juice. I used a fair bit more oil and salt than I did when I made the pinto bean one, and it made a huge difference. Zenithe fucked around with this message at 04:38 on Apr 3, 2018 |
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Apr 3, 2018 01:22
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Anyone have a favorite tajine recipe? I made this one and while it tasted fine, it came out way too mushy — and I didn't even add the stock mentioned in the recipe. I bet the texture would have worked out if I'd added the vegetables in stages (looking at you, eggplant & zucchini) and maybe used a wider pan for more surface area. While I'm at it, I'd welcome any other recipes that use harissa! I accidentally made a ton.
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Apr 8, 2018 22:05
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Harissa goes good in kisir. Or you could put some in with a caponata and pasta (E; but a caponata is pretty close to what you cooked, but missing capers and olives). Next time you do something like that recipe, I would probably use butternut pumpkin and cauliflower - they're my go to veg for simmering. Or if you want to use things like zucchini, eggplant and capsicum then roast or grill them separately and add them near the end. Fo3 fucked around with this message at 08:10 on Apr 9, 2018 |
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Apr 9, 2018 08:06
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Today I veganed. No money but my brother gave me a lemon and my mum gave me a leek. So what the hell, chana masala with a leek and 1/2 a lemon and dino.'s lemon rice with the other half a lemon and all the zest. Plus I threw in some green chillies and silverbeet I grow. If anyone cares I'll add start point recipes.
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Apr 15, 2018 19:31
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Maximum Planck posted:Anyone have a favorite tajine recipe? I made this one and while it tasted fine, it came out way too mushy — and I didn't even add the stock mentioned in the recipe. I bet the texture would have worked out if I'd added the vegetables in stages (looking at you, eggplant & zucchini) and maybe used a wider pan for more surface area. When I do tagine I usually do eggplant, chickpeas, golden raisins and sweet potatoes. I usually use ras el hanout instead of harissa and squeeze in some lemon juice at the end-- not sure if it's still considered a tagine at that point, but hey. emotive fucked around with this message at 22:09 on Apr 15, 2018 |
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Apr 15, 2018 22:06
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Fo3 posted:Today I veganed. Wait, I actually wrote down the drat lemon rice recipe? I thought I just threw out a quick youtube video of it. What is this recipe you speak of.
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Apr 18, 2018 06:28
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dino. posted:Wait, I actually wrote down the drat lemon rice recipe? I thought I just threw out a quick youtube video of it. What is this recipe you speak of.
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Apr 18, 2018 07:34
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dino. posted:Wait, I actually wrote down the drat lemon rice recipe? I thought I just threw out a quick youtube video of it. What is this recipe you speak of. I have 3 versions! I used to prod and ask questions to you about it often, getting slight changes each time The last one I used: quote:Dinos lemon rice TychoCelchuuu posted:https://forums.somethingawful.com/showthread.php?threadid=3729596&userid=0&perpage=40&pagenumber=1#post447820994 Fo3 fucked around with this message at 16:46 on Apr 18, 2018 |
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Apr 18, 2018 16:12
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Dino you are the GOAT for introducing me to the wonders of Adai. I'm a vegetarian who is also hitting the gym for the first time ever so I've gotta really watch those macros bruh!! This stuff is insane. Eats like a pancake but its full of protein and fiber. Much love 
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Apr 18, 2018 19:03
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Maximum Planck posted:Anyone have a favorite tajine recipe? I made this one and while it tasted fine, it came out way too mushy — and I didn't even add the stock mentioned in the recipe. I bet the texture would have worked out if I'd added the vegetables in stages (looking at you, eggplant & zucchini) and maybe used a wider pan for more surface area. emotive posted:When I do tagine I usually do eggplant, chickpeas, golden raisins and sweet potatoes. I usually use ras el hanout instead of harissa and squeeze in some lemon juice at the end-- not sure if it's still considered a tagine at that point, but hey. I use ras el hanout too, it's my favorite spice mix. I just put an aubergine, courgettes, a red pepper, chickpeas, celery stalks and sometimes carrots in a big pot with olive oil, then I add the vegetable stock, water and spices and let it simmer for a while. It does come out mushy but I've never seen a tajine that wasn't and I love overcooked veggies anyway. Do not be afraid to go crazy with dried fruits and nuts, too. Raisins and prunes are great, but my mom used dried apricots and almonds and it worked really well. A tajine is whatever you want in a big pot with spices, and if that makes me a Tajine Anarchist so be it.
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Apr 18, 2018 19:10
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Thanks for all the tajine tips (and reminding me to cook more lemon rice)!x420ReDdIT_Br0nYx posted:I use ras el hanout too, it's my favorite spice mix. I just put an aubergine, courgettes, a red pepper, chickpeas, celery stalks and sometimes carrots in a big pot with olive oil, then I add the vegetable stock, water and spices and let it simmer for a while. It does come out mushy but I've never seen a tajine that wasn't and I love overcooked veggies anyway. Do not be afraid to go crazy with dried fruits and nuts, too. Raisins and prunes are great, but my mom used dried apricots and almonds and it worked really well. Adding more types of dried fruits and nuts sounds delicious. I've never had authentic tajine, just local interpretations of it, so I'm wondering: if it's meant to be all soft, do you then serve it with a side or by itself? It seems like it could use a firm counterpart.
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Apr 18, 2018 20:08
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dino. posted:Wait, I actually wrote down the drat lemon rice recipe? I thought I just threw out a quick youtube video of it. What is this recipe you speak of. I cook this lemon rice all the time. Sesame seed and cashews work for me, but it's great for whatever I've got lying around that can go in.
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Apr 18, 2018 20:24
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Maximum Planck posted:Adding more types of dried fruits and nuts sounds delicious. I've never had authentic tajine, just local interpretations of it, so I'm wondering: if it's meant to be all soft, do you then serve it with a side or by itself? It seems like it could use a firm counterpart. I always serve it over couscous with a slotted spoon so as to avoid drowning it (and keep the broth for soup!) but it's great with quinoa, rice and bulgur too. I know it's not really a firm counterpart but if you really don't like the texture don't be afraid to undercook the vegetables a bit and to use red pepper, carrots and celery or any crunchy vegetable that you like. I imagine using tomatoes and potatoes makes the dish mushier than it needs to be, but in my experience it's supposed to be a very fragrant mess that you mix with your couscous so the real difference in the end is the spice mix that you use. Still, adding the veggies in stages like you said could always be the thing that works for you!
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Apr 19, 2018 10:32
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No, that makes a lot of sense! Using the broth for soup is clever, I'm definitely doing that next time.
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Apr 19, 2018 13:09
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I cook a lot of chickpeas and end up with a lot of tasty bean broth. I used it to make a simple vegan soup this week. I cooked down two leeks, sliced thin, and some garlic in some olive oil in a pot. To that I added the broth (~3.5 quarts), about two pounds of peeled and cut Yukon Gold potatoes, a head of cauliflower I chopped up, and some thyme. Simmer for 20 minutes, and stick blend with authority until completely smooth. This soup gets a lot of depth from the bean broth and the thyme works really well with the other ingredients, and the potatoes and cauliflower lend it a creamy quality after being pureed into nothingness. Obviously salt to taste but I actually didn't have to salt mine a lick because the broth I used was already seasoned from cooking the chickpeas.
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Apr 19, 2018 13:43
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Since the past few weeks I've been not only cooking my chickpeas (instant pot is amazing), but also making my own tahini. I eat about a pint of hummus a day, it's glorious!
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Apr 19, 2018 14:36
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Hummus truly is glorious. Imma make a batch tomorrow, but with PNB rather than tahini (my tahinis always go bad and then I get sad).
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Apr 19, 2018 15:11
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colonp posted:Hummus truly is glorious. Imma make a batch tomorrow, but with PNB rather than tahini (my tahinis always go bad and then I get sad). [hundreds of Israeli missile silos and Palestinian rocket launchers revolve towards your general direction]
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Apr 19, 2018 15:20
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..at least I'll have hummus..
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Apr 19, 2018 15:58
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Buy a big bag of sesame seeds. When you want some tahini pan roast or broil sesame seeds and grind them up. voila tahini
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Apr 19, 2018 16:09
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I'm not sure how it can go bad. I read homemade tahini lasts about a month in the fridge, and so far I've always finished mine under that time and it's always been good. I can't believe I used to buy it at insane markups when it's so simple to make yourself.
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Apr 19, 2018 16:19
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My first bagels ever: Everything on the left, onion on the right. Had trouble getting them brown, I think because the seal on my oven is not super great lately. Tasty though.
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Apr 25, 2018 17:39
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 Masoor dal with spinach  Aloo gajar
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Apr 28, 2018 14:53
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That aloo gajar looks so good I wished cilantro didn't taste like poo poo to me.
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Apr 28, 2018 21:55
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I searched the forums but only found a thread I couldn't post in anymore from 2005. But I'm going to New York in a few weeks. Are there some stand-out places that are very good there?
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May 4, 2018 03:04
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Today I made I used Lima beans instead, but I think I could get used to the "beans with pasta sauce" style of food. Recipe was Gigantes (or Lima), baked with tomatoes, onion, garlic, oil, salt, pepper and parsley. Was nice, but fairly bland.
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May 5, 2018 03:33
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von Braun posted:I searched the forums but only found a thread I couldn't post in anymore from 2005. Saravana Bhavan in Murray hill. That one Korean place. What’s it called. Hangawi.
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May 5, 2018 17:36
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I made what would be I think the third cabbage stir fry dish I'd post in this thread (there are lots of ways to stir fry cabbage...) but I forgot to take a picture. I did, however, livestream it, so I uploaded the stream to YouTube in case you want to fast forward to the end to see what it looks like.
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May 6, 2018 03:57
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That looks amazing! You're a fantastic cook
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May 6, 2018 12:23
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I'd subscribe to your stream, but you have 6666 subscribers right now.
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May 6, 2018 16:07
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I have a sour cream stand-in recipe that uses great northern beans. I love it on a batch of Alton Brown recipe baked potatoes. It's good on chili too. - 2 cups cooked great northern beans (or a rinsed, drained 16oz can) - 3-4 tablespoons extra virgin olive oil - 1 teaspoon sugar - 3-4 tablespoons lemon juice - 1/4 teaspoon sea salt 1. Blend all in a blender. I've been trying to do more beans and rice stuff. Recently, I had beans and rice with fried plantains and cilantro pesto, although I think the pesto could've used a handful of sunflower kernels to make it creamier. http://www.alisonsallspice.com/plantain-black-bean-rice-bowls-cilantro-pesto/  (I have real dishes that respectable people eat off of, but I had lunches to pack)
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May 8, 2018 02:15
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SpannerX posted:I'd subscribe to your stream, but you have 6666 subscribers right now. It's so close to 6969! Subscribe!
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May 8, 2018 04:38
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I made a hummus sandwich today for the first time in a long while. Storebought ciabatta, onion, tomato, cucumber, iceberg, hummus and the brown stuff is vinaigrette based on balsamic vinegar and canola oil. You might think it would be too bitter with hummus + balsamic vinegar, but I honestly wish I had made about 50% more vinaigrette (was about 0.5+1.5 US tablespoons total). Also, a bit too little hummus and a bit too much iceberg.. but still a really nice sandwich. colonp fucked around with this message at 20:58 on May 9, 2018 |
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May 8, 2018 18:43
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Rd. 2 making Majedra was much better than last time. Added salt to the lentils when cooking them, used stock instead of water, went easy on the spices and added some mustard seeds to lighten up the blend a bit, finished with some lemon juice and vinegar and it's really tasty. Also cooked the onion for longer and threw in some sunflower seeds.
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May 9, 2018 08:27
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Eat The Rich posted:It's so close to 6969! Subscribe! Obligatory "Nice!"
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May 9, 2018 09:08
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colonp posted:I made a hummus sandwich today for the first time in a long while. That looks so good. I'm making a new batch of tahini today so I can make more hummus, and I've got the other ingredients on hand including homemade bread. I know what supper is tonight 
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May 9, 2018 16:22
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Hey vegan friends. I'm not really vegan but have been seeing a vegan for some while and cooking a lot of vegan food as a result - this thread has been really helpful for recipes and links, so thank you! Your posts especially have been great for inspiration, TychoCelchuuu. I have a question that I hope is appropriate here, cos I don't see any other threads for it. I'm probably eating vegan 4 or 5 days a week and using more non-animal products because it's easier to just stock stuff like vegan dairy alternatives rather than buy almond milk and cow milk both. Do you think it's necessary to take diet supplements like B12 and additional iron and iodine, or are the couple non-vegan days a week likely to cover my needs there? Otherwise, are there any plant-based foods I should try to eat more of to cover that stuff?
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May 9, 2018 17:38
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Seaweed and mushrooms if you think you're deficient or at risk  You'll probably be grand assuming you're eating plenty of tasty whole foods and not living off doritos the rest of the time. If you start feeling terrible, you can try changing things up.
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May 9, 2018 18:27
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I don't think anyone can really tell you what supplements you do or don't have to take without knowing your diet in more detail than chances are even you know. At the very least we need to know what you eat beyond "a lot of vegan food." I don't take any supplements aside from a B12 pill every few weeks or months depending on more or less happenstance, and every time I get a blood test everything's better than fine. In any case, this is the vegan food thread, not a nutrition thread or something. We're cooks, not doctors. Even if we know what we're talking about (and chances are we don't), you have no way of knowing that we know what we're talking about.
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May 9, 2018 19:46
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big scary monsters posted:
There are a lot of resources by people properly qualified online for this, such as https://www.theveganrd.com/vegan-nutrition-101/vegan-nutrition-primers/ Check the nutritional information on your non dairy milk too though, as usually those contain a whole bunch of things that vegans get deficient in. Mine has vitamins D and B12 for example.
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May 9, 2018 19:59
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