|
I'm making Roy Choi's recipe this weekend: https://www.poketo.com/blogs/journal/recipe-roy-choi-s-kimchi I'm just leaving out the fish sauce/oyster sauce and the seafood (though using a little miso paste sounds like a great idea, maybe a touch of hoisin to make up for the oyster sauce)
|
#
?
Aug 14, 2020 18:16
|
|
|
|
| # ? Apr 26, 2024 10:49 |
|
|
How Wonderful! posted:This looks really good and I want to make it. When you talk about the size discrepancy with Kenji's tiny cabbages, did you end up going with using "1 large head napa cabbage" or "about 1 pound total?" I just used one large cabbage.
|
|
#
?
Aug 14, 2020 19:07
|
|
|
If anyone gets in the mood for easy desserts during berry season I've been making the hell out of this vegan clafoutis. Works with anything though I'm partial to blackberries or blueberries. And the bonus is if you use sweetener instead of sugar, it's astonishingly healthy for a dessert or sweet breakfast with the silken tofu and almond flour. I also use black salt instead of regular salt, as I do in a lot of baking, for that custardy egg flavour. https://projectveganbaking.com/vegan-cherry-clafoutis/
|
|
#
?
Aug 14, 2020 19:18
|
|
|
Eeyo posted:The last time I made it I used Kenji's recipe https://www.seriouseats.com/recipes/2012/01/homemade-vegan-kimchi-recipe.html I think the miso worked fairly well, it gives a nice rounded savoriness. This is freaking awesome thank you so much
|
|
#
?
Aug 14, 2020 19:47
|
|
|
One of my favourite dishes also happens to be vegan! Rice and peas. I used black beans because that's all I had, coconut milk, coconut oil, a habanero, garlic, allspice, nutmeg, s+p and there would be spring onions in there if i had some! Also it's not traditional but if I'm having this by itself for that added jamaican-y taste I mix in a spoonfull of jerk marinade near the end.
|
|
#
?
Aug 15, 2020 12:17
|
|
|
What are your laziest meals that are still reasonably healthy? I'm talking on the level of like, rice with a fried egg on top or some leftover rotisserie chicken shredded onto some lettuce, in terms of effort. I just have not had much psychological energy for cooking lately, especially because I like to cook for people and I'm stuck isolating. Give me your lazy-rear end survival vegan meals please. Apologies if this is covered on an earlier page. Also, does anyone else feel gross eating grocery store hummus? Either the preservatives or the oil content in stuff like Sabra hummus always upsets my stomach.
|
|
#
?
Sep 9, 2020 04:52
|
|
|
Cephas posted:What are your laziest meals that are still reasonably healthy? Rice + bean + hot sauce + optional vegetable. Sometimes I'll batch prep ingredients without a meal in mind when I have the energy. Like, just saute a bunch of onions and keep in the fridge for the rest of the week and throw on anything. This cookbook is great and kinda related: https://www.lbveg.com/freebook.php
|
|
#
?
Sep 9, 2020 06:00
|
|
|
Cephas posted:What are your laziest meals that are still reasonably healthy? I'm talking on the level of like, rice with a fried egg on top or some leftover rotisserie chicken shredded onto some lettuce, in terms of effort. I just have not had much psychological energy for cooking lately, especially because I like to cook for people and I'm stuck isolating. Give me your lazy-rear end survival vegan meals please. Apologies if this is covered on an earlier page. Get a bunch of some kind of veggie, toss it with a tiny bit of oil and whatever other spices and maybe some sauce, throw it on a baking sheet and just roast it for half an hour. Make a little rice, done. Or, cut tofu into really thin slabs, toss it with spices and flour, sautee it until crispy, pour in a little sauce and let it cook down and get nice and glaze-y then slap it in a sandwich with lettuce and a tomato. My favorite is a little gochujang whisked with soy sauce and a little bit of maple syrup or honey. I have eaten so many tofu BLTs and they are always great. How Wonderful! fucked around with this message at 06:04 on Sep 9, 2020 |
|
#
?
Sep 9, 2020 06:02
|
|
|
Imbroglio posted:Rice + bean + hot sauce + optional vegetable. This is pretty much what I throw in a burrito when looking for something quick. I'll also do stuffed peppers with pretty much the same ingredients, it's super light-prep and just goes in the oven for a bit. Fried rice and stir fry dishes are fairly easy, too. For the latter I'll usually buy those packaged stir fry veggie mixes and then throw it in a wok with some noodles and tofu/quorn pieces. Also, you could buy a big container of salad and portion it out into mason jars with cherry tomatoes, fruit, seeds, etc. and just add the dressing as you eat each one or portion dressing out into individual tiny containers. Doing this pretty much makes it very easy to have a salad everyday.
|
|
#
?
Sep 9, 2020 06:51
|
|
|
I have a large variety of noodles I bought when I was thinking "I'll make a lot of noodle stir-fries!" and then never used because my first stir fry attempts did not turn out well anybody have any recommendations on how to not suck at it, or just recipes to follow
|
|
#
?
Sep 9, 2020 07:10
|
|
|
cheetah7071 posted:I have a large variety of noodles I bought when I was thinking "I'll make a lot of noodle stir-fries!" and then never used because my first stir fry attempts did not turn out well For simple saucing I like to do a 50/50 mix of soy and mushroom sauce. You can fancy things up with garlic, ginger etc but that is a solid base for a really lazy stir fry sauce.
|
|
#
?
Sep 9, 2020 07:29
|
|
|
Inceltown posted:For simple saucing I like to do a 50/50 mix of soy and mushroom sauce. You can fancy things up with garlic, ginger etc but that is a solid base for a really lazy stir fry sauce. is mushroom sauce something I should look for in the store or making myself? I've never heard of it and I don't know if that means I'm ignorant or if it's obscure
|
|
#
?
Sep 9, 2020 07:32
|
|
|
cheetah7071 posted:is mushroom sauce something I should look for in the store or making myself? I've never heard of it and I don't know if that means I'm ignorant or if it's obscure It's the vegan version of oyster sauce, usually sold in the same spot in shops, and probably a lot easier to buy than make but I've never looked into making it so maybe that is wrong.
|
|
#
?
Sep 9, 2020 08:42
|
|
|
You can find it in international supermarkets but it's never quite as good as the stuff you get in the Mushroom Kingdom.
|
|
#
?
Sep 9, 2020 09:07
|
|
|
It's not super healthy, but my depression-meal is panko-breaded sweet potato (bread them, fry until the right colour and then oven bake for 10 minutes), rice and a japanese/chinese curry sauce from paste, with some random veg thrown in. (generally golden curry or maysan paste, I think maysan is more likely to be vegan) Cook enough rice and you can have like 3 meals out of it with minimal effort. The only pic I have is from I got halfway through making it the other day, discovered I had no breadcrumbs left and ended up using plain instant noodles for the breading. Admittedly I used eggs from my own chickens to stick it, but you can sub that out easily enough, or leave out those for just easy curry rice.   From what I remember, the second pic is with potato, sweet potato, courgette and some turnip or parsnip. I can't eat onions, so none of that. Lately I've been using the leftover rice to do a nice fried rice with whatever veg is left in the fridge, courgette, broccoli, some aubergine... Fry with a little garlic-infused oil and whatever, steam the veg for a bit, then throw in some soy sauce, sesame oil, mirin, msg and the rice, and cook until it's dry. It works! Maybe some of that mushroom sauce, too...
|
|
#
?
Sep 9, 2020 09:52
|
|
|
https://www.seriouseats.com/recipes/2015/02/pasta-chickpea-sauce-recipe.html This recipe with canned chickpeas is my go to lazy meal. Fry some garlic and red pepper flakes, throw in a can of chickpeas with the liquid, add parsley, blend, mix in pasta and eat. A decent side to this is broccoli roasted in the oven seasoned with the same garlic and red pepper flake mixture.
|
|
#
?
Sep 9, 2020 10:15
|
|
|
cheetah7071 posted:I have a large variety of noodles I bought when I was thinking "I'll make a lot of noodle stir-fries!" and then never used because my first stir fry attempts did not turn out well Undercook the noodles and then mix them in at the last minute so you don't turn them to a gross paste
|
|
#
?
Sep 9, 2020 10:23
|
|
|
cheetah7071 posted:I have a large variety of noodles I bought when I was thinking "I'll make a lot of noodle stir-fries!" and then never used because my first stir fry attempts did not turn out well Some favourites (also works with fried rice, or cooking things to eat with rice if I'm very lazy): Black Bean: garlic chilli and black bean, then add ingredients and cook, little bit of rice wine, serve with sesame oil Indonesian style: garlic, kecap manis (sweet soy), some hot sauce of your preference for heat, literally that's it and it's amazing. Lao Gan Ma: I make no apologies for having a one indredient stir fry.
|
|
#
?
Sep 9, 2020 11:16
|
|
|
I generally have noodles or some frozen black bean patties I keep in the fridge for situations where I just want a quick meal. My favorite goto as of late has been has been a chickpea "tuna" salad. Mash down a can of chickpeas, throw in some mayo/aquafaba/avacado, your favorite spices, whatever veggies you have lying around, and you're done. If you want to be a little fancy you can use a food processor to get a better consistency, or go the extra step and just make falafel which you can bake to make it healthier. If you have some extra tofu, just season it with lemon pepper, bake it, and you got some lemon pepper tofu for rice, sandwiches, etc. For something sweet, i'll have some chia pudding which is essentially just chia seeds + milk which opens it to a lot of customization. I generally mash a banana, and add some maple syrup for mine.
|
|
#
?
Sep 9, 2020 14:00
|
|
|
Japanese curry has been our quick meal. It takes almost no prep, especially if you have a rice maker. While the rice is going you can chop your vegetables (we use some combination of potato, sweet potato, carrot, and onion). Then mix up your favorite curry roux and simmer the vegetables in it while the rice finishes. If we're feeling fancy we'll serve it with a sliced spicy chik'n patty on top for an authentic* katsu experience. We've tried over a dozen different curries since quarantine began. My favorite is the Medium Hot Kokumaro, but it's not vegan. I would say that Java Curry is the best vegan option but Golden Curry is fine if that's all you can find. Both benefit from using sweet potato as one of your vegetables.
|
|
#
?
Sep 9, 2020 16:00
|
|
|
My comfort food is potato casserole. Yesterday I made one with broccoli, though non-vegan. Potatoes and broccoli stem get coarsely sliced, spiced and baked in a casserole pan for 30 minutes. Then I top it with charred broccoli tips and cheese sauce and put it under a broiler for a bit. You can leave out the cheese if you want to go full vegan. I also make a Turkish inspired variant: Potatoes, tomatoes, onions, spices and olive oil go into a casserole dish and it gets baked until it is crusty. Around 1 hour. Traditionally you include chicken, I like to sub in mushrooms or green beans. Both take a long time to cook, but require almost no active work. If you want something quicker overall: take the seriouseats recipe for Columbian pressure cooked potato stew and sub in mushrooms or chickpeas for the chicken.
|
|
#
?
Sep 9, 2020 16:45
|
|
|
A lot of the stuff I've posted in the potato thread fits into the "comfort food/easy food" category for me at least.
|
|
#
?
Sep 9, 2020 17:42
|
|
|
VictualSquid posted:Both take a long time to cook, but require almost no active work. quote:Combine potatoes, .... Seal lid and cook under high pressure for 25 What is left of a potato after 25 minutes in a pressure cooker? Or is it supposed to thicken the stew?
|
|
#
?
Sep 9, 2020 21:50
|
|
|
Zenithe posted:What is left of a potato after 25 minutes in a pressure cooker? Or is it supposed to thicken the stew? Depends on the cultivar. The softer ones turn into porridge, the harder ones can be carefully spooned out so that they melt in your mouth.
|
|
#
?
Sep 9, 2020 23:11
|
|
|
Cephas posted:What are your laziest meals that are still reasonably healthy? I'm talking on the level of like, rice with a fried egg on top or some leftover rotisserie chicken shredded onto some lettuce, in terms of effort. I just have not had much psychological energy for cooking lately, especially because I like to cook for people and I'm stuck isolating. Give me your lazy-rear end survival vegan meals please. Apologies if this is covered on an earlier page. OK, Cephas. I'm making a thread for you, and hope that others can chime in too. https://forums.somethingawful.com/showthread.php?threadid=3939838 I think this is an important enough subject that I'd like to have more input to maybe help each other out with. Even if the ideas aren't vegan, we can easily veganise most stuff. dino. fucked around with this message at 03:25 on Sep 10, 2020 |
|
#
?
Sep 10, 2020 03:05
|
|
|
cheetah7071 posted:I have a large variety of noodles I bought when I was thinking "I'll make a lot of noodle stir-fries!" and then never used because my first stir fry attempts did not turn out well My usual "asianesque" stir fry sauce is totasted sesame oil, black vinegar, garlic, ginger, shaoxing rice wine, soy sauce, sesame seeds, and whatever hot sauce (lao gan ma/sambal olek/sriracha) - it works with most things and the only caveat is that if you use it with everything it all tastes the same. Garnish is pretty easy and makes a lazy meal less depressing. You can trim and plant green onions and they'll come back up, smash some roasted peanuts in a ziplock while picturing your problem on it. A container of vegan furikake would be nice too.
|
|
#
?
Sep 10, 2020 19:06
|
|
|
I'm really trying to get comfortable with seitan and figuring out nice little shortcuts so I can mess with it more often. We got a tub of it from our CSA this week and I decided to just make a big fried pile to bid farewell to the summer. Half of it is tossed in sort of a citrusy barbecue sauce and the other half is dry, with a side of roasted potatoes and some fancy purple striped greenbeans that lost their lovely color in the oven. I also whipped up the aji amarillo sauce from the V Street cookbook and the last couple shakes of Benito's Old Coy Dog. The texture was perfect-- it reminded my wife of Popeye's, she said, although to me it was a bit more like fried clams. Just chewy enough beneath the crunchy exterior. Next time I'm going to return to making the seitan from scratch so I can think more in terms of cutlets or patties. I think it'd be great for a nashville hot chicken type thing. 
|
|
#
?
Sep 11, 2020 00:48
|
|
|
Does anyone have any thoughts about slow cooking tofu, or any recommendations for recipes?
|
|
#
?
Sep 14, 2020 14:52
|
|
|
I do not know why you would want to slow cook tofu. It doesn't really benefit from it. What's the goal you're trying to achieve?
|
|
#
?
Sep 14, 2020 17:07
|
|
|
No real goal in mind. I'm just curious as someone relatively new to vegan cooking whether it's doable or tasty or worth considering.
|
|
#
?
Sep 14, 2020 20:38
|
|
|
kgibson posted:No real goal in mind. I'm just curious as someone relatively new to vegan cooking whether it's doable or tasty or worth considering. I've made chilli with tvp in the past which ended up pretty good. I feel like if you press your tofu, cut it, and toss in into whatever dish you're slowcooking, it'd come out pretty good.
|
|
#
?
Sep 14, 2020 20:56
|
|
|
Maybe you could slow cook mapo tofu pretty well? Just for more soupy dishes where you want the tofu to be tender and saturated.
|
|
#
?
Sep 14, 2020 23:13
|
|
|
kgibson posted:No real goal in mind. I'm just curious as someone relatively new to vegan cooking whether it's doable or tasty or worth considering.
|
|
#
?
Sep 15, 2020 02:23
|
|
|
Pressed, then frozen, then thawed tofu can make a decent bbq tofu in a slow-cooker. But it's not necessary - we only do that if we need to use a crockpot for timing reasons, realistically simmering it on the stove for ~20 minutes gets you the same outcome.
|
|
#
?
Sep 16, 2020 14:16
|
|
|
I made vegan ramen in the instant pot today. My phone's camera is dog poo poo i am so sorry browned a yellow onion, added the veg broth, deglazed the bottom  broth ingredients: soy sauce, white miso, rice vinegar, sesame oil, vegetable broth, dried shitake, kelp sheet, chopped leek, spice mix of ginger garlic pepper, and soy beans  in the pot. set it to 60 minutes will probably do longer next time  frying tofu and attempting to glaze carrots  tofu is fried, added a soy sauce/garlic powder/ginger powder/sesami oil/rice vinegar/chili oil (lao gan ma) sauce for them to simmer in and think about what they've done  ramen toppings. bok choy base & leaves, carrots, green onions, jalapeno  the bowl. After straining the broth I picked out as much of the shitake mushrooms as I could then blended them up with a bit of broth, which is the brown gravy looking slop in the front. Again, my phone is horrific i am sorry verdict: good. will probably add more soy sauce or salt for the broth next time
|
|
#
?
Sep 17, 2020 07:56
|
|
|
That looks stupendous! I've found this site on reddit to be a great source of vegan ramen ideas.
|
|
#
?
Sep 17, 2020 08:19
|
|
|
Kombu can be bitter if you let it cook too long so you can make a dashi with the vegetable stock first. Also don't cook miso (put in when dishing up). Other than that good work vegan 👍
|
|
#
?
Sep 17, 2020 21:14
|
|
|
So much ramen knowledge to learn
|
|
#
?
Sep 18, 2020 07:23
|
|
|
I’m looking to make tacos next week. I’m pretty comfortable and happy with chickwheat based on this recipe, but I can’t seem to find something similarly delicious for ground beef. I’ve tried strict seitan ground beef before and it’s just kind of gross and like, bread or bean curd. Maybe I just don’t have a good recipe but I’ve tried a few over the years. Anyone have any recommendations? Maybe green lentils are the way to go?
|
|
#
?
Sep 24, 2020 05:00
|
|
|
|
| # ? Apr 26, 2024 10:49 |
|
|
tuyop posted:I’m looking to make tacos next week. I’m pretty comfortable and happy with chickwheat based on this recipe, but I can’t seem to find something similarly delicious for ground beef. Most people pick the beef out of their tacos to get at the delicious black beans. Don't worry about trying to replicate something and just own up to the fact that beans are best.
|
|
#
?
Sep 24, 2020 06:10
|
|