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And tomorrow's volunteering vegan offering is nothing terribly exciting, I'm afraid: Burrito bowls - rice, black bean chili, homemade refried beans, tomato salsa with some spring onions and avocado. While most of it is pretty standard, I'd never really made or tried refried beans until I got into vegetarian cooking. I use refried beans in a few different things - in enchiladas, on wraps, as a dip, burrito bowls, etc. Also I hear it freezes pretty well but I can't say I've tried it. Refried beans: 500g dry pinto beans 1 medium brown onion, diced ½ cup pickled jalapenos, diced 3 cloves garlic, minced 1 tsp cumin ½ tsp chilli powder Black pepper 6 cups water Salt Squirt of lime juice Rinse pinto beans then add everything except salt and lime juice to a slow cooker, cook for 5 hours. After that's done, drain the liquid into a separate bowl, add the lime juice and salt to the beans and stick-blend the beans. Add more liquid as needed to get your preferred consistency.
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Jul 15, 2018 15:41
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A bit more food. About a couple weeks until I go to India, so still using up pantry stuff:  Slow-cooked tomato sauce (three cans of tomatoes, I think).  Miso soup (using up some kombu and shiitake mushrooms for the stock, using up some miso and wakame for the soup).  Rava pongal (using up some cream of wheat and moong dal).
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Aug 1, 2018 14:35
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Anyone ever make their own seitan? I've been really enjoying it lately, but I'm not down with $6 for 8oz of wheat gluten.
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Aug 24, 2018 02:38
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Yeah I always make my own. I'm not sure it's at all cost effective because wheat gluten is hella expensive but it's nice to be able to control the texture and flavor.
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Aug 24, 2018 02:51
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I always make my own too. Usually make a giant batch, freeze 90% of it, then snack on it over the next month or two. I bulk order vital wheat gluten from Honeyville, you can get 21 lbs for about $90. Makes about 45 pounds of seitan. Factor in the other ingredients, probably about $3/lb for homemade seitan. Store ought is usually $10-12 a pound or so, I think?
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Aug 24, 2018 03:08
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I'm seeing a lot of recipes call for 1-1.5 cups of vital wheat gluten. A quick glance at amazon shows me I can get ~20 recipes worth of the stuff for $30. So that on the surface seems cheaper than $6 per meal from the store. I'll have to poke around chinatown and see if they sell it for less than $6 for 250g. Edit: gently caress, Beaten. I see a number of recipes calling for chickpea flour as well as high gluten flour. Anyone try these? Sextro fucked around with this message at 03:19 on Aug 24, 2018 |
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Aug 24, 2018 03:13
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Sextro posted:I'm seeing a lot of recipes call for 1-1.5 cups of vital wheat gluten. A quick glance at amazon shows me I can get ~20 recipes worth of the stuff for $30. So that on the surface seems cheaper than $6 per meal from the store. I'll have to poke around chinatown and see if they sell it for less than $6 for 250g. I like em. Gives it a slightly different flavor. And generally even if you don't use flour but just mash up some beans in it it gives it a denser texture. And if you don't have any chickpea flour you can just throw some dried beans in a blender and voila, chickpea flour.
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Aug 24, 2018 03:37
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Chickpea flour helps with the texture, pure gluten can easily get too chewy. (It also lowers the price!) I usually go two thirds gluten, one third chickpea, and loads of tomato puree and pureed beans with assorted spices. More is more when making seitan!
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Aug 25, 2018 11:49
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It's actually really cheap if you make it from flour. It feels kind of weird throwing most of a bag of flour down the sink as you make it though.
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Aug 26, 2018 12:57
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I'm bored. I think I've been eating lentils and chickpeas with kale and various other vegetables for months. Can you guys share your high calorie meals with me so I can try something new?
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Sep 19, 2018 16:50
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lemonslol posted:I'm bored. I think I've been eating lentils and chickpeas with kale and various other vegetables for months. Can you guys share your high calorie meals with me so I can try something new? Not sure about a full meal but i'd recommend Gobi 65, which is kind of the Indian equivalent of buffalo cauliflower wings. I guess you can have it with noodles or rice if you want to make it a full on meal.
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Sep 19, 2018 18:07
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AnimeIsTrash posted:Not sure about a full meal but i'd recommend Gobi 65, which is kind of the Indian equivalent of buffalo cauliflower wings. I guess you can have it with noodles or rice if you want to make it a full on meal. That looks great. I'm going to pair that up with rice tonight. Thanks!
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Sep 19, 2018 20:09
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For something super lazy I like to do stir fried veggies on rice slathered in satay sauce. As satay sauce is basically coconut cream and peanut butter it's super calorie dense so you can just add more of that goodness on top to hit your  goals.
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Sep 19, 2018 21:00
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Peanut butter + sriracha + whatever oil you like. Drizzle on everything.
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Sep 20, 2018 00:58
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Ended up making pierogies yesterday and they ended up really good. Wish I took a picture before eating them. So what do you all use for cheese when making things like pizza or pasta? The last one I tried (I think it was either Daiya or Trader Joe's vegan mozzarella) didn't end up sitting well with me so i've been avoiding them for a while now.
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Oct 1, 2018 16:12
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I make cheeseless pizzas and pastas, since I don't really trust vegan cheeses.
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Oct 2, 2018 03:40
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I like a thick layer of caramelized onions on my pizzas. I think the key to a good vegan pizza is cooking most of the water out of your veg before you put it on.
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Oct 2, 2018 05:11
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I used a pesto base instead of red sauce or cheese when I made vegan pizza (it was a vegan pesto recipe, something similar to this I believe).
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Oct 2, 2018 06:00
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I like to make a smoky cashew crema. Salt, nooch, water, cashews, liquid smoke, blend the hell out of it, top, bake.
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Oct 2, 2018 11:48
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AnimeIsTrash posted:Ended up making pierogies yesterday and they ended up really good. Wish I took a picture before eating them. Normally I make tomato pies. But when I want a cheese substitute I use some cashew mozerrla. The oil based cheeses don't sit with me very well.
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Oct 2, 2018 13:31
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Oil-based fake cheeses are just that. Coconut oil specifically is horrible stuff, I take my pizzas without anything that tastes unhealthy at best and like epoxy glue at worst, thank you. Just slice you veggies as thin as possible (zucchini works very well as a pizza topping) and get creative when making your tomato sauces or pesto or whatever! e: I believe that this thread is actively about promoting vegan dishes that don't try to fake animal products, often by being more horribly processed than the stuff they're meant to replace in the first place. Pizza can be really great without cheese, using processed oily crap just ruins something that could be amazing with a little culinary imagination. Pine nuts alone work wonders! barbecue at the folks fucked around with this message at 14:09 on Oct 2, 2018 |
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Oct 2, 2018 13:53
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It's old news but here's a few vegan pizza recipes with nothing resembling cheese on top: https://slice.seriouseats.com/2013/02/the-pizza-lab-how-to-make-vegan-pizzas-that-really-work.html They're all good but a special mention goes to my favorite pizza topping the potato. Sounds weird but if you slice it thin, let it soak in salt water and dry before putting on the pizza it's gonna taste amazing. Goes really well with something like king oyster mushrooms.
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Oct 2, 2018 14:22
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Nutritional yeast is where it's at for cheesy tastes in vegan cooking. I use it everywhere.
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Oct 2, 2018 16:03
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I just discovered Vegan Richa and Vegan Richa's Everyday Kitchen cookbook. The boyfriend and I are working our way through it. So far, every recipe has been a new favorite - I'm super impressed because I usually don't fall in love with a new cookbook like this. Anyone else really digging a new book or blog?
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Oct 2, 2018 19:21
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listrada posted:
Totally! I read Plenty More recently, it's a pretty famous vegetarian cookbook. Going through it and ignoring recipes that werent vegan or couldnt be made vegan, taught me a lot about vegetables. I also watch this little Japanese YouTube channel: https://youtu.be/owYJPXS3Xk0 I like it because it's short so I can watch him prepare a recipe a few times before trying it. I also like that he seems genuinely interested in sharing the recipe. There's no: "what's up guys it's your boy vegan guy here gonna share with you a recipe for vegan chicken nuggets be sure to watch till the end"
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Oct 2, 2018 22:53
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Vegan Richa is great. Cashew + nooch + soy milk sauces have me a bit annoyed, as they're promoted heavily to "new vegans" on the internet, like first-second year vegans, as a cheese sauce replacement. It's really not the same thing though, and that turned me off these types of sauces. I find it bland, and it seems like the only thing that can give them taste is salt.
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Oct 3, 2018 02:21
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Oh right I forgot the no fake poo poo rule (that I imposed...). NO FAKE poo poo. Stop talking about your lovely cheeses, everyone knows they're worse than real cheese. I think cheese is literally the only realm in which a vegan diet doesn't have adequate replacements in terms of fake poo poo or whatever. Anyways:listrada posted:Anyone else really digging a new book or blog? Continuing on the cookbook theme, PLANTLAB is pretty neat. There's nothing you'd want to make every day but in terms of trying out new different things it has some nice ideas. Ditto for Dirt Candy (vegetarian, not vegan, but of course it has plenty of vegan recipes). I always also recommend Afro-Vegan as a great all-around fancy cookbook - again you wouldn't want to make this stuff every day but it's great for digging out when you want to do some sort of project. Bryant Terry also wrote Vegan Soul Kitchen which is good too. The Food52 Vegan book is a nice simple workhorse cookbook and the recipes all look pretty great. Along the same lines with more recipes and a little less panache is the Forks over Knives cookbook which has lots of recipes so that's nice. Zahav and Fuchsia Dunlop's Chinese cookbooks like Land of Plenty Every Grain of Rice, and Land of Fish and Rice have lots of excellent vegan dishes. But they're not vegan cookbooks, so get ready to ignore a lot of stuff. And now for the blogs I went and discovered: http://www.onearabvegan.com/ http://www.picklesnhoney.com/ https://veganyackattack.com/ http://keepinitkind.com/ https://www.connoisseurusveg.com/ https://minimalistbaker.com/ https://www.thefullhelping.com/ https://thevietvegan.com/ http://thefirstmess.com/ http://thegreekvegan.com/ https://www.thecuriouschickpea.com/ I'm actually not the world's biggest fan of Vegan Richa's recipes as written - to me they're always under-seasoned.
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Oct 3, 2018 03:37
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Colonel J posted:Vegan Richa is great. I use em more like a savory bechamel, rather than as a cheese replacement. Especially with liquid smoke they're great more as a white sauce base to put toppings on rather than a fake cheese topping. Got that from... Julie Hanson's Vegan Pizza book, IIRC?
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Oct 3, 2018 13:44
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This is a garbanzo, avocado, dill toast thing my wife figured out: 
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Oct 5, 2018 19:41
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My overnight oatmeal with fruits and nuts. Used Hemp Milk here:  
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Oct 5, 2018 19:43
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 I made nachos last night. Looks pretty gruesome, huh? E for content: I made a sauce out of eggplant, nutritional yeast and some spices that turned out surprisingly well. gay for gacha fucked around with this message at 20:41 on Oct 6, 2018 |
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Oct 6, 2018 20:31
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VideoGameVet posted:My overnight oatmeal with fruits and nuts. Used Hemp Milk here: Hell yeah oatmeal!! Gonna mimic your toast spread next time avocados are on special. lemonslol posted:I made nachos last night. Looks pretty gruesome, huh? Hell yeah nachos too!!!
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Oct 7, 2018 00:59
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There's some perfect-world version of maqluba where everything flips out of the pan intact and you get a lovely cake-like centrepiece for your meal. This is not that version. The taste though... The thing I really like about this dish is that it apparently should have chicken in it, but I don't see that simply removing the meat detracts from it at all. It's fried veg, steamed rice and spices; that's really all you need. The main ingredients:  Layered in the pan before adding the rice and stock:  C- for presentation: 
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Oct 7, 2018 10:37
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There are many tricks that can help ensure an intact maqluba. I've seen some suggest using a piece of oiled parchment paper on the bottom, which is always a nice way to get something to come out with little fuss. I've never really owned a platter large enough and strong enough to survive being underneath an inverted dutch oven, so I've never even bothered in the first place.
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Oct 7, 2018 11:56
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I've been thinking about making some vegan sushi (or kimbap). Any good filling ideas? I'd like to try to make a few different varieties. Cucumber and Avocado obviously. I was also thinking about fried tofu or some kind of chickpea preparation. I figure hummus could replace the rich/creamy element that's missing. What other vegetables would be good?
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Oct 28, 2018 01:02
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Cooked sweet potato and portobello mushrooms. An old roommate of mine used to make that combination with brown rice and it was loving great.
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Oct 28, 2018 01:08
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Asparagus, eggplant, carrots, bell pepper, enoki mushrooms, shiitake mushrooms, spinach. And for the kimbap there's danmuji and burdock root.
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Oct 28, 2018 02:28
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Eeyo posted:I've been thinking about making some vegan sushi (or kimbap). Any good filling ideas? I'd like to try to make a few different varieties. Cucumber and Avocado obviously. I was also thinking about fried tofu or some kind of chickpea preparation. I figure hummus could replace the rich/creamy element that's missing. What other vegetables would be good? I usually do the standard cucumber and carrot, as well as shitake mushroom and green (Usually raw spinach or silverbeet tossed in a pan to wilt while the mushrooms are finishing). Avocado with carrot, tofu with shitake, Bell pepper (capsicum) with greens or herbs like coriander roots or even scallions sound good too, but I've never tried those combos.
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Nov 1, 2018 14:17
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Avocado piece and those sweet, fried tofu ones that is like a sheet covering the rice. Fried (or grilled?) tomato with the skin removed.
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Nov 2, 2018 02:44
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Cooked with seitan for the first time, worked well in a stir fry. Went with 1 red onion 2 finely sliced carrots Some seitan, cut into strips vermicelli noodles 1 tsp crushed chilli 2 tsp of black beans 3 cloves garlic splash of chinese cooking wine finished with sesame oil Was pretty good, would do it again. I think I prefer firm tofu, but it's a different kind of protein that can be used in stir fries.
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Nov 20, 2018 07:38
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