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The movie "The Game Changers" on Netflix was pretty eye-opening to me (who already believes in a plant based diet) regarding vegan diets and elite athleticism. They touch on pretty much everything from blood quality to macro nutrients etc.
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# ? Jan 2, 2020 14:48 |
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# ? Mar 28, 2024 20:43 |
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It probably falls outside the scope of this thread, since this thread is primarily about proper (read: nice) food and not "fitness" food (which tends to put macro-nutrient content over flavour) but there is a weightlifter called Clarence Kennedy who has been vegan for a while now, and he's made a few videos fielding questions from his subscribers about what he eats, including this quite helpful video that shows some example meals. Useful if you need ideas on how to cram more protein in etc.
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# ? Jan 2, 2020 14:52 |
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Yeah, this is not the vegan fitness thread, and it's especially not the vegetarian fitness thread. This is the vegan food thread. Someone can go start a vegetarian fitness thread over in The Fitness Log Cabin if they want to keep talking about that stuff. No more gainz in here please. Only delicious food. To get things back on track, here are some amazing Indian foods that I've learned about since moving here. First, complicated recipes for when you really want to cook up a storm: Golyachi Amti, which involves making little dumplings out of chickpea flour and then making a delicious gravy for your balls. Leave out the sugar if you don't like food as sweet as the Maharashtrians do. Dubuk Vada: guess what. Same deal! Another gram flour dumpling recipe. What's gram flour? It's chickpea flour. Also known as besan. Dal Vangi, not the most complicated thing in the world but you do have to grind up some goda masala and get your hands on kokum (and toor dal) if you want to make that specific version of the recipe. And now, three simple recipes for more everyday eating: Chavali Chi Usal, a delicious black eyed pea curry. Matar Chi Usal: potatoes and peas are one of my favorite combos of all time. Mix them together with many of the staples of an Indian pantry and you get a wonderful simple dish. Vaangi Shimla Mirchi Bhaji is a nice way to use up all sorts of vegetables in a delicious stew.
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# ? Jan 2, 2020 17:08 |
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TychoCelchuuu posted:
As someone who's built up an Indian spice pantry over the last years (finally got ajwain seeds and they're amazing) these look great and I want to thank you for continually throwing out new recipes to try. Seriously, just having spices in the pantry elevates so much food and all the nostalgic North American/Italian food I grew up eating tastes so bland now . And besan is my favourite thing ever, I even used it to make a vegan eggnog for a holiday party that went over super well
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# ? Jan 2, 2020 19:56 |
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Crossposting from the cook-or-die thread cuz vegan chickencheese is really damned good:scuz posted:GET TO CHICKENCHEESEING Y'ALL C'MON
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# ? Jan 3, 2020 20:55 |
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wuggles posted:I did red beans with brussel sprouts and rice, and a bunch of red bean-type spices with some orange juice, and it’s good. But does anyone have any suggestions on what stuff pairs well with brussel sprouts? Chestnuts and sprouts is a winning combo. Less of a pairing, but I've also sliced and fried off sprouts for use in any food where you need [generic green] - most recently with some noodles. I didn't get round to trying this recipe but it looks tasty.
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# ? Jan 4, 2020 10:23 |
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scuz posted:Crossposting from the cook-or-die thread cuz vegan chickencheese is really damned good: What is the SuperBroth* you used for the tofu?
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# ? Jan 6, 2020 23:41 |
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Carotid posted:What is the SuperBroth* you used for the tofu? A week prior to the "i can't believe it's not chickencheese" sandwich, I had attempted a from-scratch chickenless nuggets: scuz posted:|
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# ? Jan 7, 2020 16:25 |
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Anyone have any good recipes with harissa? Googling is a bit tricky, all I get is recipes how to make harissa, but I have a whole tin of the stuff already.
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# ? Jan 8, 2020 18:21 |
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Do you actually freeze your tofu before you use it? I've been pressing mine and leaving it over night but I'm always looking for more ways to prepare tofu. I fuggin love tofu
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# ? Jan 8, 2020 18:40 |
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Harry Potter on Ice posted:Do you actually freeze your tofu before you use it? I've been pressing mine and leaving it over night but I'm always looking for more ways to prepare tofu. I fuggin love tofu
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# ? Jan 8, 2020 19:22 |
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scuz posted:Yep, twice if I have the time. (Wring it out, freeze it, thaw it, wring it out) x2, then massage whatever new flavors you want into it. Like put the tofu into the marinade and squeeze/press the tofu to make it suck up those flavors as if it were a sponge or something. Really helps! Hmm I'll have to try it out, I think the confusing part for me is the wringing it out. I use extra firm generally and I feel like it would just fall apart?
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# ? Jan 8, 2020 19:30 |
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Harry Potter on Ice posted:Hmm I'll have to try it out, I think the confusing part for me is the wringing it out. I use extra firm generally and I feel like it would just fall apart?
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# ? Jan 8, 2020 19:42 |
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wuggles posted:I did red beans with brussel sprouts and rice, and a bunch of red bean-type spices with some orange juice, and it’s good. But does anyone have any suggestions on what stuff pairs well with brussel sprouts? A little bit of maple syrup, chili flakes and lemon juice over roasted brussels sprouts is an amazing combo. As accompaniments, anything that works with cabbage will will work with sprouts: leeks, apple, potatoes, etc.
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# ? Jan 11, 2020 14:22 |
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I'd like to learn to cook more grain/bean based salads, any suggestions for guides or flexible/versatile recipes? My skills and knowledge are extremely lacking.
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# ? Jan 12, 2020 05:56 |
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Perpetual Hiatus posted:I'd like to learn to cook more grain/bean based salads, any suggestions for guides or flexible/versatile recipes? My skills and knowledge are extremely lacking.
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# ? Jan 12, 2020 06:27 |
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My little sister went vegan about a year or so ago; I've done my best to accommodate it and cook more vegan-friendly foods (or at least vegetable side dishes) when I do feel like cooking, both because I appreciate it on an ethical level and because I don't live in a big city or a region that's highly conducive to vegan living (deep south texas), so I want to help out when I can. My personal favorite recipe that qualifies as vegan is Madhur Jaffrey's Sri Lankan Eggplant Curry (Madhur Jaffrey's World Vegetarian). I strongly recommend it - but I think I should mention that there's a lot of advice out there to salt and/or press your eggplant to release moisture, firm up the texture and tame any bitterness. This is old advice, and the last concern isn't particularly a thing anymore in most common eggplant varieties you will find. I have tried doing it and do not feel like the effort is particularly worth it in any way. Perhaps ironically I do press my tofu, but not for any extensive period of time and only for when i'm using firm tofu for stir-frying sorts of applications. Just a personal preference, really, and not necessary. Certainly not any wringing or freezing or whatever. My question: are there any vegan-friendly Japanese soups/stews/broths I can make with ingredients available from Amazon and/or American supermarkets? We have a yellow miso (or at least I think so, its branded as a "mild miso" and has a dull yellow-brown color) just sitting unused in the fridge. We also got some dried wakame seaweed, non-alcoholic mirin and ponzu. Anything else to make with these ingredients are also welcome ofc. Chelb fucked around with this message at 06:38 on Jan 12, 2020 |
# ? Jan 12, 2020 06:35 |
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I press the poo poo out of my tofu, I buy extra firm and have a tofu press will press it all day I’m that weird person Then I’ll bake it in the winter after marinade or in the spring summer fall bbq it
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# ? Jan 12, 2020 06:46 |
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Chelb posted:My question: are there any vegan-friendly Japanese soups/stews/broths I can make with ingredients available from Amazon and/or American supermarkets? We have a yellow miso (or at least I think so, its branded as a "mild miso" and has a dull yellow-brown color) just sitting unused in the fridge. We also got some dried wakame seaweed, non-alcoholic mirin and ponzu. Anything else to make with these ingredients are also welcome ofc. The obvious one for Japanese cuisine is dashi, it's a foundational broth for Japanese cuisine. This recipe has been good for me: https://www.messyvegancook.com/japanese-vegan-dashi-recipe/. You want the Kombu/shiitake recipe. The kombu/shiitake are synergistic; supposedly the umami aspect of both of them are greater than they are separate. They're both dried as well so it should be easy enough to get those through the internet if necessary. With that you can make miso soup (most miso soup you'll get won't be vegan). Add about a tablespoon of miso paste per cup of dashi (to taste), then add rehydrated wakame (note, that's different from kombu), tofu cubes, and scallions. Mix a bit of dashi into the miso paste first so it incorporates better.
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# ? Jan 12, 2020 07:28 |
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Thanks! Yeah, I've made regular miso soup before once, but because it usually has bonito flakes in it i've kind of just dismissed it for a vegetarian/vegan context. That link clears things up considerably.
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# ? Jan 12, 2020 07:50 |
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Chelb posted:My question: are there any vegan-friendly Japanese soups/stews/broths I can make with ingredients available from Amazon and/or American supermarkets? We have a yellow miso (or at least I think so, its branded as a "mild miso" and has a dull yellow-brown color) just sitting unused in the fridge. We also got some dried wakame seaweed, non-alcoholic mirin and ponzu. Anything else to make with these ingredients are also welcome ofc. https://www.justonecookbook.com/vegan-miso-soup/ https://www.justonecookbook.com/toshikoshi-soba/ https://www.justonecookbook.com/kitsune-udon/ https://www.justonecookbook.com/miso-soup-yuzu-kosho/ https://www.justonecookbook.com/soy-milk-hot-pot-tonyu-nabe/ https://www.justonecookbook.com/kenchinjiru/ https://www.justhungry.com/brown-rice-and-green-tea-porridge-genmai-chagayu
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# ? Jan 12, 2020 10:18 |
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Celebrated 2 years as a vegan last week, never knew there was a thread here One recipe from home I've yet to nail down is the Peruvian huancaina sauce. It's a far cry, but if anyone here has some recommendations I'd gladly take them.
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# ? Jan 12, 2020 12:42 |
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Mango Polo posted:Celebrated 2 years as a vegan last week, never knew there was a thread here New year's day was one year for me
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# ? Jan 12, 2020 13:42 |
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Chelb posted:My question: are there any vegan-friendly Japanese soups/stews/broths I can make with ingredients available from Amazon and/or American supermarkets? We have a yellow miso (or at least I think so, its branded as a "mild miso" and has a dull yellow-brown color) just sitting unused in the fridge. We also got some dried wakame seaweed, non-alcoholic mirin and ponzu. Anything else to make with these ingredients are also welcome ofc. Check out Bowl - https://www.amazon.com/Bowl-Vegetarian-Bibimbap-Dumplings-One-Dish/dp/0544325281
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# ? Jan 12, 2020 20:40 |
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I went to Disneyland over Christmas and Star Wars land had these sick kefta meatballs they were so good Does anyone have a good recipe for this?
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# ? Jan 13, 2020 01:51 |
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Do it ironically posted:I went to Disneyland over Christmas and Star Wars land had these sick kefta meatballs they were so good
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# ? Jan 13, 2020 02:21 |
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gently caress really?...I was duped sigh
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# ? Jan 13, 2020 03:03 |
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Hey vegan goons, I don't recall if I've ever actually posted in here, but I've been vegan for about a year and a half and have been following the thread since around then, and one of my goals for the new year has been to be more proactive and engage more often with the cooking/recipe community since about 6 months ago I transitioned from junk food/fast food vegan to pretty much entirely cooking meals from scratch at home. Also big thank you to everyone who shares recipes and especially Tycho 'cause the kinds of recipes that form a kind of thread trend has given me a ton of help in building my own toolkit. I'm pretty budget-focused with my cooking (read: Poor) so I prioritized putting together a rudimentary Indian-focused spice pantry because I loving love pulses, and have found myself in a decent spot playing around with dal dishes using coconut fat as a base. Historically, though, I've preferred vinegar-based dishes since coconut fat gets a little too sweet for my tastes (I don't overtly care for Thai curries either), and am planning to start playing around with vinegar more actively soon. Does anyone here have any brand or style they prefer to use in cooking? Most recipes seem to just call for white vinegar, nebulously, which I imagine is probably fine to leave nebulous but if there's an alternative or preferred brand that'd kick it up a notch I'm looking to invest in a bottle. And as a small regional brag, here in Phoenix a lot of Mexican families I grew up around supplement their income by doing urban gardening, and I bought a bunch of hatch-style chiles from a family (who loving hooked me up) earlier in the year and it was an absurdly good choice. I'm just running out now and am very stoked for when they start growing more.
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# ? Jan 16, 2020 01:59 |
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White vinegar is pretty much all the same. I'm glad you've found the recipes useful! In the spirit of more recipes, here are some from all around the world: Mexican Green Beans with Peanuts and Chiles de Arbol Korean Shishito Peppers and Potatoes Trinidadean "Aloo" (Potato Hand Pies) Greek Moussaka Nepali Aloo Tama Iranian Tandir Aashi Indian Carrot Beans Palya Chinese Ru Yi Cai
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# ? Jan 16, 2020 02:21 |
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Thanks for the harissa stuff. I made a couple of soups and one more dish I don't remember what it was, heh.
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# ? Jan 16, 2020 03:56 |
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ThePagey posted:Hey vegan goons, I don't recall if I've ever actually posted in here, but I've been vegan for about a year and a half and have been following the thread since around then, and one of my goals for the new year has been to be more proactive and engage more often with the cooking/recipe community since about 6 months ago I transitioned from junk food/fast food vegan to pretty much entirely cooking meals from scratch at home. Also big thank you to everyone who shares recipes and especially Tycho 'cause the kinds of recipes that form a kind of thread trend has given me a ton of help in building my own toolkit. I know this isn't the thread for it, but there are some awesome vegan restaurants in Phoenix. I can post them in the Arizona / Phoenix LAN thread if you'd like. There are also some decent Asian markets here that will carry some very unique vinegars if you're looking to mix it up. Most Fry's will also carry Bob's Red Mill vital wheat gluten for $7, which is a massive shortcut to the seitan making process. Great for adding protein to a dish on a budget. This is a banana apple coconut curry that was made vegan that I've played around with. I think it forms a nice base that you can personalize. It does have a lot of sweeter things that go into it, but my curries usually come out more spicy than sweet: https://ohsheglows.com/2009/05/30/banana-apple-coconut-curry/
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# ? Jan 16, 2020 04:12 |
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von Braun posted:Thanks for the harissa stuff. I made a couple of soups and one more dish I don't remember what it was, heh. Also, ThePagey, I forgot to mention - you talk about coconut fat and Indian food but most Indian food (especially once you move away from the south) doesn't have any coconut in it, I would recommend stopping by the Indian thread for some recipe ideas to use up those spices without coconut. And also, Ethiopian food (two cookbooks + a website are mentioned in the OP) uses a lot of the same spices as Indian food, but without coconut. And there are some overlaps between common Indian spices and lots of Middle Eastern food (there are also some suggestions in the OP) so that's one thing to look at.
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# ? Jan 16, 2020 04:12 |
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Vinestalk posted:I know this isn't the thread for it, but there are some awesome vegan restaurants in Phoenix. I can post them in the Arizona / Phoenix LAN thread if you'd like. Don't I know it. Tempe local, born and raised, I don't really feel the urge to eat out much, but when I do we are absolutely loving spoiled with good options. I'll also be adding that recipe to my list--even if I'm not super into sweet curries the ingredients hit a curiosity nerve and now I gotta try it. TychoCelchuuu posted:Glad to hear it! Oh for sure, the choice of coconut fat was 100% a convenience decision since it's relatively cheap and I can pick it up when I do my daily shopping at the grocer on the corner when I plan my meals. For the most part the post was intended to be a hey, what's up, and to see if anyone has a take on if I should try to find a choice of white vinegar beyond the cheap poo poo I can get at Albertsons--which I figured wouldn't be the case but that's cool with me. We have a huge selection of family-owned Punjabi-style restaurants here and a tofu-based saag "paneer" is next up on my list of dishes to learn once I go through my current stock of perishables. ETA: Though, Vinestalk, 100% do pop over to the Arizona thread 'cause I'll take any opportunity to gush about my favorite vegan joints peppered across (mostly) the East Valley, see you there. Sab Sabbington fucked around with this message at 05:27 on Jan 16, 2020 |
# ? Jan 16, 2020 05:08 |
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Beetroot and Thyme Tarte Tatin.
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# ? Jan 16, 2020 11:05 |
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Tarte tatin is basically just... saute some stuff in a pan, cover with puff pastry, and put in the oven, right? Because I have about a hundred ideas of ways to use that.
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# ? Jan 16, 2020 14:37 |
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That reminds me: does anyone have some good links to vegan baking resources? Like I love baking but so much of it is so Western and loaded with eggs and butter, and the vegan options are usually some weird white blogger going on about twenty different alternatives that taste JUST LIKE the real thing and come out horrible. Most of my vegan cooking is based on Asian recipes that are naturally vegan and not focused on imitation cashew cheese and TVP. Should I be looking more along those lines rather than trying to recreate cookies and brownies without brown butter? I used to religiously read Bravetart on Serious Eats and there are a very few really good vegan options from her, but I really haven't found anything else good that takes a scientific and holistic approach to vegan baking. Also could you share that vegan pie crust recipe? I've been substituting shortening or oil in traditional recipes and feel like I'm missing something.
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# ? Jan 16, 2020 17:16 |
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COOL CORN posted:Tarte tatin is basically just... saute some stuff in a pan, cover with puff pastry, and put in the oven, right? Because I have about a hundred ideas of ways to use that. I don't really bake but yes, I'm pretty sure that the gist of it. Segue posted:
It's a store bought supermarket brand puff pastry.
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# ? Jan 16, 2020 19:41 |
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For pies (including pie crusts) I like the book Vegan Pie in the Sky. I also like Moskowitz's other cookbooks, like Vegan Cookies Invade Your Cookie Jar. There's also this website. Generally for vegan baking it's pretty easy to Google recipes until you find one that looks good. We're late enough into the 21st century that almost anything that can reasonably made vegan has lots of recipes online and eventually you find a good looking one.
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# ? Jan 17, 2020 02:26 |
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# ? Mar 28, 2024 20:43 |
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Anyone have success with making vegan okonomiyaki? I got a bunch of cabbage in my CSA box this week and it seemed like a fun way to use it.
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# ? Jan 17, 2020 03:25 |