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Lady Disdain posted:I've never seen Brussels Sprouts "on the stalk" before, and had no idea that that was how they grew
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Dec 22, 2021 23:46
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Video time! https://www.youtube.com/watch?v=U_Xkq3Ots3w https://www.youtube.com/watch?v=nm5vOrKf6ek https://www.youtube.com/watch?v=wvVXBesfQS0 https://www.youtube.com/watch?v=TaBpsYHXfOE
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Dec 23, 2021 03:03
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I'm trying to make vegan pad Thai and it was inedible the first time and less bad this second time. Main issue feels like the sauce, anyone have a recipe they like? Every video I watch has like a wildly different one they use so I tried to kinda consolidate them and it wasn't great
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Dec 23, 2021 04:49
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Cheese update: Day 37-ish: I'm surprised by the lack of internal mould in the blue. Perhaps the other will be veinier. They both tasted really good; definitely hit the spot in terms of cheese cravings. They don't taste like the real deal, but they had the right distinct flavour tones. Like, the brie was definitely identifiable as brie. Still tasted cashew-y, though. The Roquefort wasn't particularly strong, which was a wee bit disappointing. I'm going to try to leave it for a few more weeks (if I have the willpower) and see if the flavour intensifies. I'll be making a new batch as soon as the shops reopen and I can buy more cashews. I've never eaten Christmas dinner before, so I'm not entirely sure how I ended up making Christmas dinner for my house guests this year. This is a lie; I absolutely volunteered. For lunch, we had a very moreish cheese board (one of the things I've missed the most since going vegan):  My cheeses; garlic and chilli stuffed green olives; beetroot hummus; French onion dip (not vegan. Also not very good); Romesco dip; shiraz and plum paste; pistachios; Turkish apricots; water crackers and rice crackers. For dinner, I took inspiration from these two recipes, and made a nut roast.  Used carrots instead of parsnips for the top; cooked them in brown sugar syrup. It's made with chestnuts, pepitas, sunflower seeds, sultanas, sautéed onion, garlic, carrots, celery and beetroot, breadcrumbs, and mashed steamed sweet potato. I hoped the sweet potato would help to bind it; moderate success. I had to cut it into thick (~5cm) slices to prevent it completely falling apart. But it was delicious.  Had it with roast veg (pumpkin, sweet potato, potato, beetroot); the watercress, orange and fennel two ways salad that I think I've posted itt before; steamed green beans with onions sautéed in vinegar and toasted za'atar breadcrumbs (based loosely on this recipe); and an onion and mushroom white sauce, flavoured with miso, soy sauce, nutritional yeast, and Italian herb mix. The beans were more hassle than they were worth, but otherwise, everything was scrummy. For dessert, I decided to make a black forest gâteau, using a veganised version of my mum's chocolate cake recipe, and coconut whipped cream.  Didn't go quite to plan. The cake was room temp (perhaps I should've chilled it) and the coconut cream was whipped to stiff peaks; popped it in the fridge straight away, but it only lasted about 5 minutes before reverting to coconut soup. So we ended up having black forest trifle.  It was incredibly delicious (and probably a more practical option than the cake anyway).
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Dec 26, 2021 04:14
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Colonel J posted:This is beautiful. I've been wanting to experiment with that. does it taste remotely like dairy cheese? Yes and no. See my previous post.
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Dec 26, 2021 04:22
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One of the current Humble Bundles has some vegan cookbooks in case anyone is interested.
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Dec 30, 2021 15:40
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What is your favourite dairy replacement for when you want to make garlic yoghurt sauce for e.g kebabs?
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Jan 3, 2022 15:48
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TychoCelchuuu posted:One of the current Humble Bundles has some vegan cookbooks in case anyone is interested. There's another one now that is entirely vegan stuff. I'm not really familiar with any of these authors and I'm kind of rolling my eyes at the Morrissey one but this is if nothing else a lot of vegan recipes for not much $$ https://www.humblebundle.com/books/...tm_medium=email
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Jan 3, 2022 20:32
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Bollock Monkey posted:What is your favourite dairy replacement for when you want to make garlic yoghurt sauce for e.g kebabs? Yoghourt. I use homemade soy yoghourt which is on the runny side, so I thicken my yoghourt sauces up with tahini (or whack in some homemade hummus). But there are store bought yoghourts that have the right consistency.
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Jan 3, 2022 23:08
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I use soy yogurt as well, although I don't mind the thin consistency. If you're looking for a thicker yogurt something like tapioca starch or agar agar powder will probably do the job.
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Jan 3, 2022 23:17
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What are good, long-lasting (non-frozen) vegetables/similar I can keep in the house and cut whenever I want? Like, I bought a bag of red onions a while ago and it's great that I have fresh onions for weeks whenever I want them for salads/wraps, but I'd like to see what else is out there and change up flavors.
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Jan 4, 2022 00:48
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Eason the Fifth posted:What are good, long-lasting (non-frozen) vegetables/similar I can keep in the house and cut whenever I want? Like, I bought a bag of red onions a while ago and it's great that I have fresh onions for weeks whenever I want them for salads/wraps, but I'd like to see what else is out there and change up flavors. It really depends what you mean by "long." In descending order of longevity (in my experience): Root vegetables (potatoes, sweet potatoes, carrots, parsnips, beetroots, etc.); Pumpkins and other similar hard-skinned squash like butternut (we call them all pumpkins here, so I'm not sure how to describe them) will last for quite a while as long as the skin is intact; Cabbage and brussels sprouts; Celery; Cauliflower; Zucchini; Spring onions; Green capsicums will last longer than other colours (1 week +); Lettuces with the rootball still attached (romaine, cos, etc.) will last longer with their roots in a glass of water than they will after they've been cut (1 week +)
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Jan 4, 2022 01:02
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How Wonderful! posted:There's another one now that is entirely vegan stuff. I'm not really familiar with any of these authors and I'm kind of rolling my eyes at the Morrissey one but this is if nothing else a lot of vegan recipes for not much $$
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Jan 4, 2022 06:51
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Yeah I'm a little bit disappointed. I guess it doesn't kill me to have it around but nothing in here seems exceptional.
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Jan 4, 2022 21:02
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Bollock Monkey posted:What is your favourite dairy replacement for when you want to make garlic yoghurt sauce for e.g kebabs? Hellman's have a great vegan mayonnaise. I just shove a bunch of garlic powder into it.
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Jan 4, 2022 22:08
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How would i go about using lentils if i wanted to use them instead of ground meat in a pasta sauce? I've never cooked with them before, my only real experience with lentils is Indian food when eating out.
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Jan 4, 2022 23:14
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Confirmed this is great https://youtu.be/gFk0LZi8qr4
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Jan 5, 2022 01:57
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Mister Facetious posted:How would i go about using lentils if i wanted to use them instead of ground meat in a pasta sauce? I've never cooked with them before, my only real experience with lentils is Indian food when eating out. I make pasta with lentils pretty regularly, but my recipe isn't based on a ground meat recipe. I use Turkish style yellow lentils, most other cultivars need longer cooking time afaik. 1 Brown your robust ingredients. Onions, cumin and so on. 2 Add Lentils and a slightly larger volume of water. 3 Cover and cook for 30 minutes, if you want imitation ground meat you might want to lower that time. 4 Add fragile ingredients. Ground spices, spinach is great, or olives as a surprise. You might want to add some liquids here. 5 Add pasta if you want risottata, as I normally do. 6 Cook until you like the consistency.
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Jan 5, 2022 03:34
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I made pesto roughly following https://minimalistbaker.com/easy-vegan-pesto-5-minutes/ (just the ingredients, I didn't measure anything) and ate that over pasta with sundried tomatoes, artichoke hearts and capers. It's SO FLAVORFUL, it's almost a little overwhelming but I love it. Anything else I could add/replace in there to make it even better?
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Jan 5, 2022 04:59
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I wanted to make a tofu quiche, but forgot to check if I had tofu until the last minute  So I took some inspiration from karjalanpiirakat, and used rice porridge for the filling.  It's flavoured with soy sauce, nutritional yeast, herbs and spices and caramelised onions. With sautéed spinach and roasted baby beetroots. Very tasty. Served it with a charred pineapple and corn salsa. Since I was making pâte brisée and it's summer here, I also threw together one of my favourites: peach and lime galette.  "Gyros."  Mushrooms and chickpeas in a vaguely gyro-inspired seasoning blend. Yoghourt, hummus, beetroot and mint sauce. Lettuce, tomato, cucumber. Store-bought pita. I used the leftovers from the gyros for my second attempt at socca pizza.  Far more successful than my first attempt. They stuck to the pan a little, but still came out intact. I threw the leftover beetroot and tahini sauce in the blender with some hummus, topped it with the leftover mushrooms/chickpeas, and some yoghourt when it came out of the oven. For the other, I made a caponata-style veggie sauce and topped it with fake cheese (sorry). Bodged together a super simple rice pudding, served it with yoghourt. 
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Jan 5, 2022 11:26
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VictualSquid posted:I make pasta with lentils pretty regularly, but my recipe isn't based on a ground meat recipe. I use Turkish style yellow lentils, most other cultivars need longer cooking time afaik. I guess i should clarify my question; do i precook lentils before adding to my red sauce? That's what i usually do when i use ground meat. And is there a convenient rule of thumb for "dry weight of lentils = x weight of cooked lentils" like there is for beans? My typical order of operations for my pasta sauce is: - start softening a lot of julienned onions - start browning meat while onions are about halfway ready - add meat to onions (they're the ones cooked in my sauce pot) - add passata, spices, salt, etc. - continue heating on medium low/low to avoid splatters - add finishing ingredients and cook a little more - kill the heat - add cooked pasta - wait five or ten minutes for everything to cool down a bit - eat Mister Facetious fucked around with this message at 11:59 on Jan 5, 2022 |
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Jan 5, 2022 11:57
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Mister Facetious posted:I guess i should clarify my question; do i precook lentils before adding to my red sauce? That's what i usually do when i use ground meat. Do not attempt to fry your lentils off the way you would meat. You only want to add the lentils with liquid, not dry. So in your method, you'll be adding them with your passata. When you add them exactly will depend on how much you need the sauce to cook down, and whether or not you're worried about the lentils completely breaking down; this may take some trial and error. You could precook them by boiling them which will cut down on cooking time, but won't make a huge difference otherwise.
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Jan 5, 2022 12:40
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You could also just dump them into the sauce and cook them there
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Jan 7, 2022 01:12
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Made gyoza for the first time.  I'm quite pleased with how they turned out. The lattice obviously needs some improvement, but they were delicious. The filling is textured vegetable protein, cabbage, carrot, garlic, ginger, Chinese 5 spice, soybean paste, chilli oil, and toasted sesame oil. Skins were shop-bought. Made a dipping sauce of soy sauce, mirin, rice vinegar, soy bean paste, lemon juice, chilli oil, and toasted sesame oil. I was surprised by how easy they were to make; the pastry wasn't difficult to work with at all. 10/10 will make again.
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Jan 7, 2022 04:02
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Lady Disdain posted:Made gyoza for the first time. This looks great, are they steamed?
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Jan 7, 2022 04:14
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Colonel J posted:This looks great, are they steamed? Nope, pan fried.
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Jan 7, 2022 07:27
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Recipes from the Guardian: Tahini date cookies Caramelised onion orecchiette with hazelnuts and sage (scroll down) I don't think anyone posted these Christmas dishes? Grilled onions, chickpea purée with za’atar and lemon oil Persian-style chickpea stew (and also briouats but those have a bunch of fake poo poo in them) Whatever the gently caress a garibaldi is.
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Jan 8, 2022 15:44
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My family and I made a really nice vegan feast over the holidays using a lot of the recipes Tycho has posted in the thread, or recipes from the blogs and youtube videos that Tycho has posted. It's obligatory I post a picture as a thank you. 
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Jan 8, 2022 21:25
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Oh man, I'd love some garibaldis right about now.gay for gacha posted:My family and I made a really nice vegan feast over the holidays using a lot of the recipes Tycho has posted in the thread, or recipes from the blogs and youtube videos that Tycho has posted. It's obligatory I post a picture as a thank you. That all looks delicious. What's that thing in the top left corner ? It looks like palak paneer.
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Jan 8, 2022 22:38
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Lady Disdain posted:Oh man, I'd love some garibaldis right about now. It is! With tofu instead of Paneer.
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Jan 9, 2022 01:23
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Looks amazing!
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Jan 9, 2022 02:47
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https://www.youtube.com/watch?v=Ls1WdcBJ6Jg This was a really big hit.
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Jan 9, 2022 17:24
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Made golden curry: Tofu, carrot, celery, potato, sweet potato, Chinese broccoli, broccoli, spinach. Slightly overcooked rice. Can't go wrong with golden curry. I modified the veganised Nigella carrot cake:  Left out the ginger, added grated beetroot, big chunks of dried apricot, orange zest, allspice. It's so full of fruit and nuts that it's actually difficult to cut. It's better with the ginger, but the addition of beetroot and apricot is very nice. Next time, beetroot, apricot and ginger. Served it with the same date and miso caramel I've served it with in the past. This time, I tried steeping the dates in orange juice instead of water, but the difference in flavour is barely noticeable. I bodged together something akin to tantanmen:  I'm over the moon with how this turned out; absolutely delicious. The "meat" topping is textured vegetable protein (does that count as fake poo poo ?), sautéed in chilli oil with garlic, ginger, celery, gochujang and soybean paste. The other toppings are par-boiled carrot, Chinese broccoli and bok choi. The soup, buried at the bottom, is dashi, soy milk, chilli oil, tahini, soybean paste and rice vinegar. Served with rice noodles instead of ramen, because that's what I had. Cheese 2.0 update: Day 14  Less cross-contamination this time. The brie has developed some yellow mould. The internet says that this is harmless, but can make the cheese bitter. I cut it off, so the brie mould is quite patchy, but the gaps are slowly filling back in. I tasted a tiny piece of the Roquefort that fell off, and bloody hell. The flavour is so much stronger than the first batch. I have high hopes. This time, I went for the hole-poking method instead of the crumbling method of getting air inside. I also took the remaining Roquefort from batch 1.0, poked a bunch of holes in it, and popped it back in the cheese fridge for another week until the holes looked well moulded. It's now back in the regular fridge aging some more, and I'll probably eat it some time this week.
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Jan 9, 2022 22:50
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So my missus brought home a fruit from a farmer's market I've never seen before tells me the chinese name for it. Tastes like fresh sweet ginger, quite stringent. After a bit of googling I find out they have many names, the best of which I have chosen to stick with is "nose apples" https://www.suwanneerose.com/2016/09/jambu-salad/ Found this recipe for them (added some leafy greens, and swapped fish sauce for soy/sesame) and I've been having it at work, tastes great. Anyway, if you see a nose apple (or jambu, water apple, wax apple, rose apple, Java apple etc.) you should try it, unlike anything else I've ever tried!
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Jan 10, 2022 10:33
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Oh, man, I've not seen wax jambus in yonks. I've never seen them eaten green before. e: I would also not describe them as astringent (which I assume is what you mean ?). Either we've had different varietals, or perhaps the ones you had were underripe, which would make them better for cooking, I suppose. I remember them being fairly sweet. Lady Disdain fucked around with this message at 11:05 on Jan 10, 2022 |
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Jan 10, 2022 10:57
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Lady Disdain posted:Oh, man, I've not seen wax jambus in yonks. I've never seen them eaten green before. Ours are red, and apparently much smaller than normal. They are grown locally (Australia) which is a long shot from their ideal climate. It's more of a mouthfeel of being stringent, not so much a flavour which I THINK tastes like ginger but everyone else who we've shared them with thinks it's something else. It's like when you leave a teabag in for an hour, that kind of feeling.
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Jan 10, 2022 11:38
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Oh, I'm also in Australia, so I'm guessing we're eating the same variety. If you mean the fuzzy-teeth feeling, then I agree.
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Jan 10, 2022 12:24
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Made bimuelos for breakfast because I never got around to it during Chanukah. Dipped in orange and cinnamon syrup. I've never deep fried in a domestic kitchen before and didn't have an oil thermometer, so I was fairly pleased with how easy it was and how well they turned out. Had a "well, what do you eat ?" conversation with a picky eater, and the result was a very odd rabokki.  Carrots, potato, celery, cabbage, wombok, spinach, kelp buds and vegan sausage, and the sauce was a mix of gochujang and soy bean paste to cut down on the spiciness. Very tasty, though. For pud, I made the same tiramisu I've made before, but I added orange juice and zest to the cream. The orange flavour comes through very clearly, and it's ever so tasty. Cheese 2.0 update: Day 21 I've called it a day on this batch.  They've been at the same level of mouldiness for the past week; the only thing growing is the yellow mould I don't want on the brie. Batch 1.0 was fully moulded by day 12. I've taken them out of the 14° cheese fridge and put them in the regular fridge to age. I'm not sure why this batch didn't work as well; I used a combination of almonds and cashews, and the amount of culture used is too small to measure in any meaningful way. I'm also convinced that this batch is much drier for some reason.
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Jan 17, 2022 05:15
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Donuts look delicious! What recipe did you use? Deep frying is addictive because once you do it a single time, you have a bunch of oil that you can either filter, save, and fry with some more, or you can toss it. And I never want to toss it. TV time: https://www.youtube.com/watch?v=BgAWl5ggUcc https://www.youtube.com/watch?v=a77AhAJp_Yw https://www.youtube.com/watch?v=DpPNbK2B0bo https://www.youtube.com/watch?v=VpVGH6MXh1Y
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Jan 17, 2022 14:48
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I am very squeamish about deep frying but I go on binges where I just want to deep fry every veggie in reach. My favorites are oyster mushrooms and cauliflower but any kind of pepper is fun too.
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Jan 17, 2022 19:31
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