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No, soya isn't used like a legume at all. (Imagine trying to make a soya soup!) Here is an example and here is another (that one has cream so you'll have to sub something).
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Aug 13, 2019 14:47
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Crakkerjakk posted:I mean, it's just shredded and dehydrated soybeans. They take the fat out too. It's more like corn puffs or something (note: don't eat them raw). Take the soybeans, grind them, extract the oil (for soybean oil), then form them into bits.
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Aug 14, 2019 00:53
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If you can’t get curry powder, just use Sambhar powder. The spices are almost identical to where people will switch them out for each other all the time. It’s like garam masala, but a different blend of spices. Less of the sweet ones, more of the earthy ones.
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Aug 14, 2019 02:52
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I'm going to leave my dinner here, assuming it is vegan, but if it is not vegan you can virtually sue me and all that ;-) Anyway, I've been using unicurd (silken tofu or pressed tofu), but this time I had only one choice: tahoe (which is indonesian for tofoe), it turned out to be a lot firmer than the unicurd pressed tofu, so this will be my go to pressed tofu from now on!  This evening I ate lettuce wraps (baby Romaine lettuce), with homemade danmuji and tofu (or should I say tahoe) with red onion, fresh ginger and a gochujang/brown sugar/soy sauce/rice vinegar-sauce It was delicious! 
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Aug 15, 2019 22:03
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i'm starting from zero here. most of my pantry is bare. i've got rice and a couple cans of green beans. i'm total deer-in-the-headlights any time I go into a grocery store. I want to go ~90% vegan, aiming for one meal with animal products per week. I'm good in the kitchen, but any time I go to the grocery store I get spooked and just go to the discount section and buy sausage or chicken because it's quick and tasty. I'm awash in recipes, but that doesn't really help me at the moment. I want to buy groceries for the week, not one meal. Also I'm broke af. I have subsisted on rice, beans, and mirepoix for weeks at a time before for cost reasons and I'm really hoping to branch out. I know this is kind of a big ask, but could anyone help me put together a grocery list? e: or point me toward a meal plan with a grocery list. I'm having trouble finding one online. I'm mainly looking for staple ingredients I can build meals out of. Cactus Ghost fucked around with this message at 07:44 on Aug 16, 2019 |
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Aug 16, 2019 07:41
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OMGVBFLOL posted:i'm starting from zero here. most of my pantry is bare. i've got rice and a couple cans of green beans. i'm total deer-in-the-headlights any time I go into a grocery store. I want to go ~90% vegan, aiming for one meal with animal products per week. I'm good in the kitchen, but any time I go to the grocery store I get spooked and just go to the discount section and buy sausage or chicken because it's quick and tasty. https://forums.somethingawful.com/showthread.php?threadid=3442278&perpage=40#post396368445
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Aug 16, 2019 09:48
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What dino said, also check out his other posts in the thread - speaking from experience I can say that they're really helpful. I'm reading through the thread even though we're on a stable financial footing for now (knocks wood) just because I love learning about new ways of turning staples into surprising new tasty meals. 
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Aug 16, 2019 10:39
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Also, here is a one month meal plan + grocery list for beginners: https://www.staceyhomemaker.com/vegan-grocery-list/ And this website is pretty good for cheap recipes: https://www.budgetbytes.com/category/recipes/vegetarian/vegan/ Crakkerjakk fucked around with this message at 12:10 on Aug 16, 2019 |
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Aug 16, 2019 12:05
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In addition to dino's excellent post, this free cookbook will teach you pretty much everything you want to know.
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Aug 16, 2019 15:06
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dino. posted:https://forums.somethingawful.com/showthread.php?threadid=3442278&perpage=40#post396368445 dino. posted:The next week, the sky is the limit, because you've still got a boatload of rice and beans at your house, so now you can buy pretty drat near any vegetable you see in the store, bring it home, toss it in oil, salt, and spices, and roast it in the oven for 30 minutes at 350F or until they're tender. They make an excellent side to the beans and rice. 
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Aug 16, 2019 16:12
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thanks yall! love this dead gay forum
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Aug 16, 2019 20:04
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I'm looking into making Ethiopian food which i've never made before. Is there a place to find Berbere mix? At first glance it looks extremely similar to garam masala, is that an accurate substitute?
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Aug 17, 2019 15:51
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Garam masala and berbere have the following things in common: They contain spices They are ground up v. small Ethnic Aside from that, no, they aren't the same thing. Using garam masala in place of berbere would be like using BBQ sauce instead of ranch dressing because they're both gloopy American sauces. It might taste good but you're not going to be getting a very accurate result. I never buy premade spice mixes so I can't suggest a brand for berbere (although everyone likes Penzeys and they have one). But, I always make my own, and you can find lots of recipes online. Here's an example.
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Aug 17, 2019 17:29
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I like Marcus samuelssons berbere most of those I’ve tried
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Aug 17, 2019 18:08
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I’ve had the Penzey’s one and it’s pretty close to the one I found at that Ethiopian store in D.C.
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Aug 17, 2019 20:15
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Berbere varies wildly depending on where you go or where you get. About the only consistent thing is some heat. At least according to the guy I used to buy it from an Ethiopian grocer.
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Aug 17, 2019 21:56
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dino. posted:Indians don’t tend to use it as a meat substitute, because vegetarian Indians are raised to think meat is gross. Instead, it’s its own thing. You cook it hella low and slow. My town doesn't have an Indian grocer, so I when I went back to visit my family over the weekend I took the advantage to stock up on some of these bits and pieces (also black eyed beans because they aren't $10 a kg there lol). And yeah, really don't see this as a meat substitute, or would be pretty disappointing if that's what you were going got.. Not a lot of flavour, nice firm but spongy texture. Reminds me a lot of a tofu puff but with considerably more substance which I guess is probably pretty close to what it actually is.
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Aug 18, 2019 09:15
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Lotus is the #1 veg. Besides maybe favas. And maybe Chinese mustard greens.
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Aug 20, 2019 13:31
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my brother's girlfriend is vegetarian and she makes vegetarian/vegan indian dishes probably 2-4 times a week. she's definitely got the right idea
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Aug 21, 2019 05:11
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Hey pals, let's talk mushrooms. I never did much with them before becoming vegan, but now I'm all about that Shroom Life. The people at the farmers market had some choice looking foraged Chantarelles this week so I impulsively grabbed them in a fit of mania. I'm really new to cooking good fresh mushrooms but I'd like to make a meal centered around them for my partner and I. Thoughts?
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Aug 21, 2019 16:38
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Keret posted:Hey pals, let's talk mushrooms. I never did much with them before becoming vegan, but now I'm all about that Shroom Life. The people at the farmers market had some choice looking foraged Chantarelles this week so I impulsively grabbed them in a fit of mania. I'm really new to cooking good fresh mushrooms but I'd like to make a meal centered around them for my partner and I. Thoughts? You must be a rich man. Don’t do anything to distract from the fungus; even just plain sautée in whichever oil you like with some shallots would be probably be optimal. Maybe red wine vinegar + olive oil marinade and roast them with some garlic if that’s too simple. I’ve sampled a couple other mega$ kinds; the best one was lion’s mane.
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Aug 21, 2019 17:38
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Chanterelle toast, pasta or a sauce.
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Aug 22, 2019 00:34
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A lovely colleague bought me a great big bag of Lebanese couscous. I used it in a regular favourite and find it's really quite different to the teensy sandy one I usually use, a lot more like pasta. Any recommendations for recipes with this?
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Aug 23, 2019 10:49
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One good recipe: make a soupy sauce from some onion, some whole pearl onions, some chickpeas, stock, salt, and ground caraway + cinnamon. Also, saute the mograbieh in olive oil then cook it in stock with more cinnamon and ground caraway. Add some of the sauce and finish cooking the couscous, then serve it with the rest of the sauce. You can also look up recipes for "Israeli couscous" which is basically the same thing, like this delicious dish.
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Aug 23, 2019 17:31
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I like Israeli couscous as kind of a pasta salad thing, mostly because unlike regular couscous, it will stay on a goddamn fork. It's good as a Greek salad thing with tomatoes, onions, olives, peppers, etc. It's also good with honey (if you use it) and pomegranate molasses with diced dried fruits (raisins, apricots, prunes, etc) toasted almonds, thyme, etc. You could do something with it and sundried tomatoes, basil, basalmic vinegar and oil, preserved lemon. It's pretty neutral so just do what you'd do with couscous, just cut the other ingredients larger. Make tabbouleh, just bigger tabbouleh. Like, just a vegan butter/oil and lemon sauce would be nice, add whatever herbs are around. It's basically pasta.
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Aug 24, 2019 07:42
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Is Israeli couscous only made in Israel?
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Aug 24, 2019 07:51
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If you're in the States you can go with Bob's Red Mill pearl couscous. It's essentially the same thing and the company is worker owned to boot!
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Aug 24, 2019 12:12
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Skwirl posted:Is Israeli couscous only made in Israel?
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Aug 24, 2019 20:51
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pretty sure you can roll semolina into balls just about anywhere you can find it
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Aug 25, 2019 01:09
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Skwirl posted:Is Israeli couscous only made in Israel? I uh.... quote:Ptitim was created in 1953,[2] during the austerity period in Israel.[3] Israel's first prime minister, David Ben-Gurion, asked Eugen Proper, one of the founders of the Osem food company, to quickly devise a wheat-based substitute to rice.[4] Consequently, it was nicknamed "Ben-Gurion rice" by the people.[5] The company took up the challenge and developed ptitim, which is made of hard wheat flour and toasted in an oven.[6] The product was instantly a success, after which ptitim made in the shape of small, dense balls (which the company termed "couscous") was added to the original rice-shaped ptitim 
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Aug 25, 2019 09:40
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Vegan thread, I am in need of more beans recipes. I am trying to cut back on my food budget, and all I want to eat is beans and rice anyways, so I'm going back to vegan cooking. Right now the only beans I really make are a kinda mexican/southwest black beans with tomatoes and stuff, and non-refried pinto beans. Mostly I eat them in burritos or burrito bowl type things. I've also made stuff like tang yuan in red bean soup and adzuki paste, but those are more dessert things. Unfortunately my girlfriend has IBS and something about lentils/chickpeas triggers it so those are out for us. I'm just looking for some variety. I'm also gonna be going through the thread again to pick out some recipes.
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Aug 28, 2019 18:39
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This is maybe little weird if you're not from a Nordic background but bean stroganoff. More of a winter dish though. Slice up a good amount of button mushrooms and cook them until browned. Remove them from pan and add onions in pretty big dice and season with dried thyme, fresh garlic and smoked paprika. I like to have lots of onion in this. Add the beans when onions are soft - I use canned brown beans usually, would avoid black beans. Then add diced pickled cucumbers, the best for this are fermented cucumbers sometimes called Russian style around here. Less sweet and more sour they are the better. The cucumbers are super important for the dish. Mushrooms go back in. Add little cream to turn it into a sauce, I use oat cream but soy is good too, and dijon mustard to taste. You want the sauce to be thick. Serve over mashed potatoes.
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Aug 28, 2019 19:52
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Havana Affair posted:This is maybe little weird if you're not from a Nordic background but bean stroganoff. More of a winter dish though. I just bought a big sack of kidney beans and this seems like just the thing for branching out of texmex stuff. I never realized you could do vegan stroganoff, thanks!
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Aug 28, 2019 20:01
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big dyke energy posted:my girlfriend has IBS My husband has IBS and beans are a no-go for him, period. He did the FODMAP diet to narrow down his triggers and they are basically everything but meat. When I want to eat beans, onions, garlic, etc. it has to be a serving for one 
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Aug 28, 2019 20:31
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Joburg posted:My husband has IBS and beans are a no-go for him, period. He did the FODMAP diet to narrow down his triggers and they are basically everything but meat. When I want to eat beans, onions, garlic, etc. it has to be a serving for one My wife has some similar stomach issues. No meat bothers her, but gluten, high fiber foods, milk, chocolate, and spice bother her too.
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Aug 29, 2019 00:59
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big dyke energy posted:Vegan thread, I am in need of more beans recipes. I am trying to cut back on my food budget, and all I want to eat is beans and rice anyways, so I'm going back to vegan cooking. Right now the only beans I really make are a kinda mexican/southwest black beans with tomatoes and stuff, and non-refried pinto beans. Mostly I eat them in burritos or burrito bowl type things. I've also made stuff like tang yuan in red bean soup and adzuki paste, but those are more dessert things. How about rajma? It's Indian red beans cooked with curry-like spices (and tomato of course). dino's got a recipe here: http://goonswithspoons.com/Raajma I really like making refried beans, I just use shortening. Probably unhealthy, but whatever. Maybe a 1/4 cup (or maybe a bit less) for 1 pound of dried beans? The trick is to salt them enough. Good in burritos, good in tacos, even good just with some rice. Common bean (black, pinto, navy, etc. etc.) are good in soups. I'm usually pretty lazy and use some better than bouillon vegetable stock (maybe like half or 3/4 the recommended amount), plus some bean broth, then an assortment of veggies. Start with frying up some onion & garlic, then fry up some carrots. Then add bean broth, veggie stock, and some tomato paste. Simmer with cooked beans until the carrots are about half done, then add something like broccoli, cauliflower, zucchini, whatever you want and finish the cooking. Optionally throw in some noodles. The trick is getting the timing of the additions right so it's all done right at the end. You can do a lot of variations with bean salads too, if you'd want a cold dish.
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Aug 29, 2019 02:24
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TychoCelchuuu posted:https://www.olivemagazine.com/recipes/vegetarian/gigantes-plaki-greek-baked-beans/ I need to make these. The grocer I go to these days is run by Greeks, so they've got the real deal huge dried gigantes, plus good olive oil.
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Aug 29, 2019 02:28
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Joburg posted:My husband has IBS and beans are a no-go for him, period. He did the FODMAP diet to narrow down his triggers and they are basically everything but meat. When I want to eat beans, onions, garlic, etc. it has to be a serving for one She developed it after having her gall bladder out, so there's some extra business going on with her. Black beans and pinto beans have been absolutely fine, as well as soybeans (edamame and tofu). Sounds like it's a huge bummer for your husband, I can definitely emphasize. Thank you all for the recipes, these should be great to help me get started! Rajma is actually something I've been wanting to make, I've just totally forgot about it.
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Aug 29, 2019 02:29
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Joburg posted:My husband has IBS and beans are a no-go for him, period. He did the FODMAP diet to narrow down his triggers and they are basically everything but meat. When I want to eat beans, onions, garlic, etc. it has to be a serving for one I haven't been able to eat garlic for a couple of years now and it's super sad. Obviously not as bad as lots of people have it, but it's in all the nicest recipes and there isn't a good replacement (onions are also bad in large quantities).
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Aug 29, 2019 11:09
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