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TheCog posted:I think this thread recommended these Aloo hand pies which are one of my favorite things I've ever made, even though the effort amount was pretty high. TheCog posted:Anyone have any suggestions for squash preparations that aren't just "make soup" or "roast in the oven with some oil and spices"? I have a lot of butternut squash, and I'm tired of roasting it and serving it on various grains, delicious as that is. I've also made this curry, which was a hit. You can make a risotto (example recipe, not one I've ever made). There are lots of Indian-style ways to make it, like wet or a bit dry. Ethiopian style is tremendous. You can make Japanese dumplings. You can make enchiladas (fine without the cheese topping), serve the squash itself with a mole (alternate recipe). It's great in salads too like this one or this one. You can make xiang cun nan gua (steamed squash with spicy black bean sauce) by stir frying doubanjiang in oil a bit then adding ginger, garlic, and douchi, then a bit of sugar. Set that aside, then chop up the squash, steam until tender, and serve with the sauce. You can stuff it into grape leaves, Lebanese style, by leaving out or substituting the meat. You can put it on pizza: one combination is zucchini, red onion, squash, thyme, and pistachios. And there are desserts, too. You can make this with squash instead of banana. These are dope.
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Dec 5, 2020 05:28
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TheCog posted:I recently made This gobi manchurian recipe, and I liked it a lot Zenithe posted:Made some Gobi Manchurian, an indo-chinese meal that I had never heard of, basically battered cauliflower stir fry: I made the second of these tonight with some pineapple fried rice and it was great. Took a bit of prep, but as the the recipe says; get all your stuff chopped and ready beforehand and the actual cooking bit comes together pretty quickly. One big head of cauliflower goes a really long way! The thing I like about this sort of thing is the adaptability. I didn't have garlic/ginger paste, just used fresh. Didn't have Sriracha, just used some Chinese chilli paste I'd got lying around. Garlic/Ginger/Chilli all the sort of things to have in the cupboard anyway, so with a big bag of rice around, all you need to pick up is the fresh cauliflower and that's a meal. Hell, frozen cauliflower and you can make this any time.
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Dec 6, 2020 01:07
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Squash is really good in stews and chilis. And seconding Tycho's suggestion about enchiladas-- squash is really excellent as a filling, with maybe black beans and kale for extra textures. Candied squash is a Turkish dessert and can be whipped up very easily too, garnished with sesame seeds.
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Dec 7, 2020 17:29
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AnimeIsTrash posted:Make some Mac and Cheese with that squash. I recently tried it and it was very very good. TychoCelchuuu posted:I recommended those I think! Glad to hear they were enjoyed. How Wonderful! posted:Squash is really good in stews and chilis. And seconding Tycho's suggestion about enchiladas-- squash is really excellent as a filling, with maybe black beans and kale for extra textures. Candied squash is a Turkish dessert and can be whipped up very easily too, garnished with sesame seeds. Thanks for all the suggestions! Going to try some of these this week as I get through the squash. I made Kung Pao Mushrooms and found them very satisfying, although I always forget that mushrooms reduce in volume to almost nothing when you cook them. Major Ryan posted:I made the second of these tonight with some pineapple fried rice and it was great. Took a bit of prep, but as the the recipe says; get all your stuff chopped and ready beforehand and the actual cooking bit comes together pretty quickly. One big head of cauliflower goes a really long way! These also turn out alright in the air-fryer btw, just boil till tender first, and then bread and airfry in batches. I prefer oil frying generally, but the texture comes out as expected.
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Dec 8, 2020 01:26
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Speaking of - anyone have any favorite airfryer recipes? I bought one a little while ago and I've used it mostly for making quick snacks (e.g. pita chips out of lavash bread and some paprika chickpeas) but haven't experimented with anything more complicated than a small batch of this (which was fantastic, incidentally): https://www.drafthouse.com/news/make-your-own-vegan-buffalo-cauliflower-alamoathome
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Dec 8, 2020 03:32
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So I'm a dumb listener of Joe Rogan and he and guests on his podcast keep bringing up that a vegan diet isn't as simple as eating plants, that certain minerals and nutrients are harder for our body to extract from certain foods than others, that you need to know which non-animal products to include in your diet to cover all nutritional needs. Are there vegan cooking books that incorporate such considerations or is that yet another dumb thing Joe believes?
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Dec 8, 2020 12:57
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I have no idea who Joe Rogan is except 1) he has a podcast and 2) every single thing I have ever heard about what he says on the podcast is absolutely idiotic. In any case, this is the vegan thread for vegan food, not the vegan thread for nutrition advice. We are not doctors. Go ask other people, or spend 15 seconds on Google. I am sorry to be curt but given recent posts this thread is like four posts away from turning into a resource for how to eat insects to maximize your nutrient intake or whatever and that is exactly what it is not supposed to be. Do not come to Goons With Spoons for medical advice on your diet, or at least don't clog up the vegan food thread with that stuff. Post food here please, I beg of you. This is a food thread. It's right there in the title.
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Dec 8, 2020 13:11
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Vodos posted:So I'm a dumb listener of Joe Rogan and he and guests on his podcast keep bringing up that a vegan diet isn't as simple as eating plants, that certain minerals and nutrients are harder for our body to extract from certain foods than others, that you need to know which non-animal products to include in your diet to cover all nutritional needs. Are there vegan cooking books that incorporate such considerations or is that yet another dumb thing Joe believes? You need to supplement B12, everything else you can basically address if it becomes an issue. I had some bloodwork done after five-ish years on a vegan diet and I had low ferritin, meaning I wasn't getting enough iron, but I never had any anaemia symptoms or low hemoglobin so it doesn't seem to have been a problem. I'm sure many vegan cookbooks include things like protein combining, getting your iron with vitamin C, fatty acids etc.
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Dec 8, 2020 13:12
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It seems worth mentioning that there is a small question thread in A/T that is great for little questions that don't deserve their own thread.
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Dec 8, 2020 20:09
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https://chejorge.com/2020/05/23/blackened-garlic-oat-milk-ramen/ I tried this today, it was really good! It doesn't say what he used, but I used 3% fat oat milk, so it was really creamy. The fire alarm did go off when I was trying to fry the garlic tho, small mistake.
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Dec 8, 2020 20:41
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That guy's one of the hot new vegan bloggers and he's got some pretty neat recipes. His pictures are always gorgeous too.
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Dec 9, 2020 03:28
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https://chejorge.com/2020/11/10/vegan-chicken-pad-see-ew/ This was nice (I used firm tofu as I can't get seitan where I live unless I make it). And yeah, a lot of the recipes look nice if a little bit too fancy for after work dinner stuff. TychoCelchuuu posted:I have no idea who Joe Rogan is except 1) he has a podcast and 2) every single thing I have ever heard about what he says on the podcast is absolutely idiotic. In any case, this is the vegan thread for vegan food, not the vegan thread for nutrition advice. We are not doctors. Go ask other people, or spend 15 seconds on Google. I am sorry to be curt but given recent posts this thread is like four posts away from turning into a resource for how to eat insects to maximize your nutrient intake or whatever and that is exactly what it is not supposed to be. Do not come to Goons With Spoons for medical advice on your diet, or at least don't clog up the vegan food thread with that stuff. Post food here please, I beg of you. This is a food thread. It's right there in the title.  Zenithe fucked around with this message at 08:18 on Dec 9, 2020 |
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Dec 9, 2020 08:16
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Admiral Goodenough posted:https://chejorge.com/2020/05/23/blackened-garlic-oat-milk-ramen/ Thank you, bookmarked! Dude has skills, this is exactly the kind of food porn I crave.
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Dec 9, 2020 09:52
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Does anyone make their own tempeh here?
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Dec 9, 2020 10:24
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gay for gacha posted:Does anyone make their own tempeh here? I've done it a few times, it was really cool. It's amazing how fast the mycelium grows. It's definitely fussier about temperature than other ferments I've done, but I think that's probably not a big deal if you build/buy a better incubator. I'm by no means an expert and my process kinda sucked but it worked and it was a cheap way to try it out. I hope somebody who is actually good at making tempeh posts. I'm phone posting right now and I can post pics tonight. Dehulling the soybeans was the hardest part, until I did it a few times and found One Weird Trick that I no longer remember. For incubation, I spread my bean/culture mix on a sheet pan, stuck a thermometer probe in the middle, and wrapped the whole thing in plastic wrap. I drove a few nails in the side of a cooler so that I could rest the pan on top like a shelf. For temp control, I poured hot water into the bottom of the cooler to make it hotter, and left the cooler lid open or added cold water when it got too hot. Having the temp probe in the beans is important so you know what temperature they are actually at because the acceptable range is pretty tight. If it gets too cold it slows down and if it gets too hot it tastes bad.
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Dec 9, 2020 17:38
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Admiral Goodenough posted:https://chejorge.com/2020/05/23/blackened-garlic-oat-milk-ramen/ I made this tonight and I can confirm your fire alarm will go off and it will be worth it. This was so good.
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Dec 10, 2020 02:24
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I made another of his recipes, radish pancakes. There aren't any spices in the recipe and the radish flavor didn't really come through, so if I make them again I'm going to add some spice  I marinated some firm tofu cubes in a Korean sauce that I make all the time because it's good and I am lazy: Japanese soy sauce Sesame oil Gochujang Lime juice Sugar Garlic Ginger There was a suggestion in the beginning of this thread to toss tofu cubes in corn starch before baking them in the oven to make them puffy, but I don't think I did it right because it ended up coating the tofu in a powdery layer lol. I made a sauce with vegan mayo, soy sauce, oat yoghurt and oat milk, and had some kimchi with it. Really delicious! 
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Dec 10, 2020 13:12
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Anyone have recipes for Congee? I saw some pictures of congee posted towards the start of the thread, and it looked really good. How do you flavor the porridge? Mushrooms? Also, unrelated, does anyone know how to not use eggs in enriched dough recipes, like Panettone(https://en.wikipedia.org/wiki/Panettone), or Brioche? gay for gacha fucked around with this message at 23:20 on Dec 10, 2020 |
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Dec 10, 2020 23:18
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Soy sauce is enough to flavour congee if you want to keep it simple. Maybe using some stock instead of water. After that it's kind of designed around being a chuck anything in kind of dish to use up the leftovers of previous meals. Mushrooms / seitan are great additions and a bit of spring onion for colour and tang.
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Dec 10, 2020 23:52
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I make dozens of variations of congee. Things that can go in include garlic, ginger, soy sauce, white fermented tofu, red fermented tofu, toasted sesame oil, chili oil, peanuts, dried shiitake mushrooms (rehydrated), ya cai, zha cai, cilantro, sesame seeds, edamame, green onions, basically any vegetables you want... it's a really flexible dish.
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Dec 11, 2020 03:26
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Bread Set Jettison posted:I made this tonight and I can confirm your fire alarm will go off and it will be worth it. This was so good. I also made this last night - it was really good but did not set off my smoke alarm. I think the white pepper was a bit much, I'd use half that next time. Also couldn't find doubanjiang so substituted with gochujang and some extra miso. I think it'd go well with some tofu in the mix too.
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Dec 11, 2020 11:57
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I was craving a spicy Asian dish and found this Kung Pao Lentils recipe. https://www.veganricha.com/kung-pao-lentils/ https://www.youtube.com/watch?v=8fFKocw7Ack HIGHLY recommended. It's really, really good and not that hard to make.
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Dec 12, 2020 19:12
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Anyone got good recipes for beets? I’m getting some with my farm share this week and I’ve never found a good recipe for them. The most successful recipes I’ve tried were burgers (which it also helped that they were golden beets). I don’t love beets but also hate letting food go to waste.
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Dec 12, 2020 19:16
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Bread Set Jettison posted:Anyone got good recipes for beets? I’m getting some with my farm share this week and I’ve never found a good recipe for them. The most successful recipes I’ve tried were burgers (which it also helped that they were golden beets). https://www.taste.com.au/recipes/beetroot-tarte-tatin-goats-cheese/a4247a46-610d-4c4f-844d-02e6327a901f (minus cheese) This is real nice, I use about double the thyme.
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Dec 12, 2020 19:37
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Bread Set Jettison posted:Anyone got good recipes for beets? I’m getting some with my farm share this week and I’ve never found a good recipe for them. The most successful recipes I’ve tried were burgers (which it also helped that they were golden beets). If you don’t mind having the jar hang around your fridge for a few weeks, you can refrigerator pickle them. It’s what I do, anyway.
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Dec 13, 2020 06:25
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For beets, I find that I want to get rid of that muddy taste. What you do is combine creamy, salty, acid, and sweet to counter it. Peel and rinse your veg as follows: Per lb of beets, you want 1/4 lb of carrots, 1/4 lb of Granny Smith apple (I leave the skin on, but you can peel if you want) and maybe like 1/4 of a medium red onion. For the dressing, I do rice vinegar, peanut butter (a good bit of the stuff), some ginger, sesame oil (a little goes a long way), a pinch or two of cayenne pepper, and soy sauce. Mess around until you get something that has a nice balance. If it’s too thick, thin it out with a bit of apple juice or water. I absolutely hate beets, but I’ll happily eat it when made into this sort of salad.
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Dec 14, 2020 18:40
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Quick question: can I sub in a regular egg for a flax egg? I've never used the latter and have no idea how it effects the result in comparison to an egg, but I have no access to one and would like to make a lentil loaf I've seen in this thread.
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Dec 15, 2020 19:26
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Victory Position posted:Quick question: can I sub in a regular egg for a flax egg? I've never used the latter and have no idea how it effects the result in comparison to an egg, but I have no access to one and would like to make a lentil loaf I've seen in this thread. Yep, the only big difference is that you'll get a slightly nutty flavor by using a flax egg. Here's a pretty good resource for some egg replacers and how they'll effect the finished product. https://makeitdairyfree.com/15-vegan-egg-substitutes-for-baking/
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Dec 15, 2020 19:34
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That's a very handy link, thank you very much!
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Dec 15, 2020 20:34
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any recommendations for kale chip seasonings? So far I've done: salt & pepper - pretty okay jerk seasoning - not bad in theory, but didn't go with the taste of the kale nutritional yeast - adds a parm flavor I like
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Dec 15, 2020 23:51
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If you generally like miso, it's a pretty good addition to kale chips in addition to nooch.
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Dec 16, 2020 01:25
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Anyone have any favorite Christmas sweets? There is so much chocolate and cream in the recipes I've made previously, this will be my first Christmas on a vegan diet.
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Dec 18, 2020 12:12
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Eason the Fifth posted:any recommendations for kale chip seasonings? So far I've done: I've been adding smoked paprika to everything lately so ima say it'd be awesome here as well.
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Dec 18, 2020 15:58
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I got some Trader Joe's Everything But The Bagel seasoning blend and it goes well with my kale chips.
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Dec 18, 2020 16:09
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Admiral Goodenough posted:Anyone have any favorite Christmas sweets? There is so much chocolate and cream in the recipes I've made previously, this will be my first Christmas on a vegan diet. This year I made these little caramels with coconut milk and ginger and they turned out really nice. I also like to just poach some fruit this time of year and use it as a topping for oats or just a sweet thing to eat on its own. If you can get quinces to poach they're pretty much a really luxurious dessert all on their own.
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Dec 18, 2020 18:34
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I make oatmeal peanut butter cookies with cranberry. Let me get the recipe. EDIT: most important part: let the cookie mixture set in the fridge for an hour, or else it won’t stay together. Learn from my mistake. Oatmeal Peanut Butter Raisin Cookies 3/4 cups coconut oil (veg oil is fine too) 1 1/2 cups sugar (i use the hippie sugar. Whatever kind is fine) 2/3 cups smooth peanut butter 2 tsp vanilla extract 1/2 cup water 1/2 teaspoon salt (I use diamond kosher salt) 1 1/2 tsp cinnamon powder (you can add other spices too. I stick with cinnamon because it’s what I had that was already ground because I was too lazy to pull out the spice grinder) 4 cups rolled oats (don’t substitute quick oats. Ask me how I know) 1 cup golden raisins or dried cranberries (I’ve never made these with the black raisins because I don’t like them. I’m not here to tell you how to live your life, so do what you please) 2 tsp baking powder 1 cup flour (whole wheat is OK, all purpose is best) Preheat oven to 350ºF. Line your baking sheets with parchment. This is necessary because the cookies are so STICKY when they go down, and you don’t want to spend ages scraping your baking sheets clean. Oh, you have nonstick? Live your best life, I guess. I did warn you. Combine the oil, sugar, peanut butter, vanilla, water, salt, and cinnamon powder. Mix until well combined. I use a metal spoon, because scraping peanut butter off a wooden spoon is annoying. And the plastic spoon doesn’t have enough structural integrity to deal with such a stiff mixture. Add the oats, cranberries/raisins (I did a mix of both when I wrote the recipe), and baking powder. Stir well to combine. Add flour, and mix until all flour is incorporated. You don’t have to be precious about avoiding gluten. The cookies turn out fine even if you heavy handed the mixing. IMPORTANT EDIT: Once the ingredients are combined, it’ll be hella loose. Let it set in the fridge for an hour. Scoop 1/4 cup at a time onto cookie sheet. Pat lightly so that it’s no more than 1/2 inch high. These cookies don’t spread a ton. I used a lightly greased dry measuring cup. It was a bit of an annoyance to do, and I could have saved a lot of time if I’d used a freaking scoop thingy. I do that now. Bake at 350ºF for 12 minutes. Rotate the cookie sheets. Bake an additional 10 - 12 minutes. When they’re lightly browned on the edges, remove from the oven. They WILL be soft when they’re still hot. Do not remove from the baking sheet until they’re completely cooled, or they’ll fall apart on you. dino. fucked around with this message at 20:42 on Dec 20, 2020 |
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Dec 20, 2020 13:00
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Costco has semisweet chocolate chips that are vegan if you still wanted to make some chocolate baked goods.
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Dec 20, 2020 15:36
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Christmas only has one acceptable form of dessert and that is pavlova. The beautiful thing about it is if you accidentally smash it while making it you can just say you made eton mess this year. 
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Dec 20, 2020 20:08
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These are all great ideas, thanks!
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Dec 20, 2020 20:14
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