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scuz
Aug 29, 2003

You can't be angry ALL the time!




Fun Shoe
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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oh no computer
May 27, 2003

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.

TychoCelchuuu
Jan 2, 2012

This space for Rent.
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.

Segue
May 23, 2007

TychoCelchuuu posted:


Amazing things


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

scuz
Aug 29, 2003

You can't be angry ALL the time!




Fun Shoe
Crossposting from the cook-or-die thread cuz vegan chickencheese is really damned good:

scuz posted:

GET TO CHICKENCHEESEING Y'ALL C'MON

First things first:



Hammerheart Gorm The Old. Mesquite-smoked ale. This is why I forgot to take a buncha pictures and why my head hurts this morning. Wait, it's 1:45PM. Anyway. Put on some cookin' tunes and get started.

|

CASHEWS?!?! Yes, cashews. Soak em and put em in a blender with garlic, tumeric, smoked paprika, and tapioca flour and make "cheese." Put it over there, whatever, it's not sandwich time yet.

|

POTATOES?!?!? Yes, potatoes. Cut em sorta the same cuz knifework isn't your strong suit and you're a couple beers in and just do what Serious Eats tells you but use red wine vinegar instead of white distilled cuz ya know what sometimes you just feel fancy (or ran out of white vinegar).

|

TOFU!?!? Yes, tofu. Freeze it, thaw it, wring it out, cut it into deep-fry-able chunks, massage some SuperBroth* into those suckers and leave it alone. Coat in heavily-seasoned panko and FRY THOSE SUCKERS YEAH this poo poo tastes exactly like fried chicken. YES IT DOES, SHUT UP.

|

Put the mess together and take a tipsy photo of it cuz that Gorm is kicking your fuckin rear end.


Bollock Monkey
Jan 21, 2007

The Almighty

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.

Carotid
Dec 18, 2008

We're all doing it

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?

scuz
Aug 29, 2003

You can't be angry ALL the time!




Fun Shoe

Carotid posted:

What is the SuperBroth* you used for the tofu?
Glad you asked cuz I forgot to post just what the heck it is.

A week prior to the "i can't believe it's not chickencheese" sandwich, I had attempted a from-scratch chickenless nuggets:

scuz posted:

|
Sauteed onions, mushrooms, shallots, garlic, added hot pepper powder, added veggie stock, simmered for like 15 minutes, removed from heat, added ice cubes to cool it off, added the wrung out tofu and let it steep for 20 minutes, poured the whole thing through cheesecloth and wrung it out again, put the whole thing in the Cuisinart and added some vital wheat gluten to bind it together, heated oil to 320, formed wee nuggets, combined panko with paprika, salt, pepper, rolled wee nuggets in panko, fried till brown. Didn't have a recipe, utterly winged it while hammered drunk, turned out a-okay!
SuperBroth is a combination of the stuff that I wrang out of the tofu before the tofu hit the Cuis along with a shot of Annie's vegan worcestershire sauce and Penzeys adobo seasoning.

von Braun
Oct 30, 2009


Broder Daniel Forever
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.

Harry Potter on Ice
Nov 4, 2006


IF IM NOT BITCHING ABOUT HOW SHITTY MY LIFE IS, REPORT ME FOR MY ACCOUNT HAS BEEN HIJACKED
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

scuz
Aug 29, 2003

You can't be angry ALL the time!




Fun Shoe

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
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!

Harry Potter on Ice
Nov 4, 2006


IF IM NOT BITCHING ABOUT HOW SHITTY MY LIFE IS, REPORT ME FOR MY ACCOUNT HAS BEEN HIJACKED

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?

scuz
Aug 29, 2003

You can't be angry ALL the time!




Fun Shoe

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?
Oh, it totally will, so switch 'er on up to firm or even soft. Soft's texture completely changes after the second freeze/wring. And when I say "wring" I should really be saying "pressing" much like you're already doing, I would guess.

TychoCelchuuu
Jan 2, 2012

This space for Rent.

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
Pressing, freezing, etc. is generally some weird poo poo white people invented. If you want pressed tofu, buy pressed tofu (豆干/豆乾 / dòugān). If you want frozen tofu, buy frozen tofu (高野豆腐 / koyadofu). If you have some other kind of tofu, use it to make normal tofu dishes, not pressed tofu or frozen tofu or whatever. That at least is my view.

von Braun posted:

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.

https://food52.com/recipes/1097-moroccan-carrot-salad-with-harissa

http://thetealtadjine.blogspot.com/2016/12/chtitha-chiflor-algerian-braised.html

http://www.clovegarden.com/recipes/mov_blgveg1.html

https://www.seriouseats.com/recipes/2013/10/mollie-katzens-lablabi-tunisian-chickpea-soup.html

https://www.196flavors.com/tunisia-farfoucha/

https://www.myrecipes.com/recipe/ajlouk-quraa-mashed-zucchini-salad

https://www.bonappetit.com/recipe/vadouvan-roasted-cauliflower-harissa-chickpea-curry

https://www.cooked.com/uk/Greg-Malouf/Hardie-Grant-Books/New-Feast/Legumes/Baked-beans-with-Turkish-spices--crunchy-crumbs-recipe

https://bluecayenne.com/tomato-and-bean-soup-with-harissa-and-honey (omit the eggs and swap the honey)

https://www.cooked.com/uk/Greg-Malouf/Hardie-Grant-Books/New-Feast/Pickles--relishes/Slowroasted-tomatoes-with-pomegranate--thyme-recipe

http://gormandizewithus.blogspot.com/2014/01/mzoura-tunisian-harissa-parsnips.html

http://gormandizewithus.blogspot.com/2014/01/tunisian-cooked-carrot-olive-salad.html

http://gormandizewithus.blogspot.com/2014/01/hlalem-tunisian-pasta-and-beans.html

https://www.seriouseats.com/recipes/2014/01/spicy-carrot-and-ginger-soup-with-harissa.html

https://food52.com/recipes/2488-tsorta-tfaya-with-couscous

https://mamaglow.com/glow-foods-bryant-terrys-sweet-potato-lima-bean-tagine/

Afriscipio
Jun 3, 2013

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.

Perpetual Hiatus
Oct 29, 2011

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.

TychoCelchuuu
Jan 2, 2012

This space for Rent.

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.
This book.

Chelb
Oct 24, 2010

I'm gonna show SA-kun my shitposting!
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

Do it ironically
Jul 13, 2010

by Pragmatica
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

Eeyo
Aug 29, 2004

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.

Chelb
Oct 24, 2010

I'm gonna show SA-kun my shitposting!
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.

TychoCelchuuu
Jan 2, 2012

This space for Rent.

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.
I dunno what you've got at your supermarket but here are some recipes:

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

Mango Polo
Aug 4, 2007
Celebrated 2 years as a vegan last week, never knew there was a thread here :3:

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.

Count Thrashula
Jun 1, 2003

Peak Performance.

Buglord

Mango Polo posted:

Celebrated 2 years as a vegan last week, never knew there was a thread here :3:

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.

New year's day was one year for me :3:

amenenema
Feb 10, 2003

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

Do it ironically
Jul 13, 2010

by Pragmatica
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?

TychoCelchuuu
Jan 2, 2012

This space for Rent.

Do it ironically posted:

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?
I'm pretty sure those are made with Impossible Meat. Just... look up some meatball recipes. This is not really the thread for fake meat recipes.

Do it ironically
Jul 13, 2010

by Pragmatica
gently caress really?...I was duped sigh

Sab Sabbington
Sep 18, 2016

In my restless dreams I see that town...

Flagstaff, Arizona
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.

TychoCelchuuu
Jan 2, 2012

This space for Rent.
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

von Braun
Oct 30, 2009


Broder Daniel Forever
Thanks for the harissa stuff. I made a couple of soups and one more dish I don't remember what it was, heh.

Vinestalk
Jul 2, 2011

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'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.

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/

TychoCelchuuu
Jan 2, 2012

This space for Rent.

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.
Glad to hear it!

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.

Sab Sabbington
Sep 18, 2016

In my restless dreams I see that town...

Flagstaff, Arizona

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.

https://ohsheglows.com/2009/05/30/banana-apple-coconut-curry/

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!

Also, ThePagey, I forgot to mention - you talk about coconut fat...

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

Zenithe
Feb 25, 2013

Ask not to whom the Anidavatar belongs; it belongs to thee.




Beetroot and Thyme Tarte Tatin.

Count Thrashula
Jun 1, 2003

Peak Performance.

Buglord
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.

Segue
May 23, 2007

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.

Zenithe
Feb 25, 2013

Ask not to whom the Anidavatar belongs; it belongs to thee.

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:


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.

It's a store bought supermarket brand puff pastry.

TychoCelchuuu
Jan 2, 2012

This space for Rent.
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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Keret
Aug 26, 2012




Soiled Meat
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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