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AnimeIsTrash
Jun 30, 2018

https://www.youtube.com/watch?v=0K25U1iSulk

Something like this might also be good, although it's more on the savory side. I usually omit all the weird cheese stuff he adds, and instead add tahini to give it more richness. You can also mix and match the greens and toppings. I really like a combination of both cherry tomatoes and olives.

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SamBishop
Jan 10, 2003

Weeeeeeeeeeeeeeeeeeeeeell gently caress, I ordered (too many) Juicy Marbles, and it arrived last night. I cooked it up this morning and jeezus gently caress, it's perfect - not as steak, mind you, but as pot roast? Holy loving poo poo. The steaks I cut off the loin I ordered were deeply satisfying to chew, which is sort of the last little bit of wanting I've been left since going vegan a few years ago.

It looks more accurate than it tastes; but it suggests perfectly, and the decision to go with a "loin" approach is insanely smart given that it sorta turns into pot roast when cooked. I'm going to make SO. MANY. STEWS. with this poo poo. Japanese curry was the first idea I had when I saw how it broke down when cooked, but instead, tonight, I'm turning it into hayashi rice.

This thread has been invaluable for NOT including faux meat recipes, but I'm still reeling from just how little I will never want for beef ever again, so I wanted to share it.

AngryRobotsInc
Aug 2, 2011



Gluten free chocolate cake donuts.

AngryRobotsInc
Aug 2, 2011

More gluten free vegan baking adventures. This time, peanut butter banana bread.

mystes
May 31, 2006

AngryRobotsInc posted:

More gluten free vegan baking adventures. This time, peanut butter banana bread.


Is the peanut butter just mixed in and if so does it really contribute a lot of flavor? I don't think I've ever tried adding peanut butter to a quick bread.

AngryRobotsInc
Aug 2, 2011

The peanut butter is put on top and swirled in from there. It definitely affects the end taste, though how strong is going to depend on what peanut butter you use.

kreeningsons
Jan 2, 2007

Anybody have a favorite chocolate cake recipe? One of my exes used to make a chocolate cake that was so rich it would turn into a brick when refrigerated. I think of that cake often. But alas - not vegan.

TychoCelchuuu
Jan 2, 2012

This space for Rent.
I have like 800 recipes for chocolate cake but this is the one I usually make because all the ingredients are things I always have:

1 1/2 cups (195 grams) all-purpose flour
3/4 cup (60 grams) unsweetened cocoa, any variety, sifted if lumpy
1 1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
3/4 cup (150 grams) granulated sugar
3/4 cup (145 grams) dark brown sugar
1/2 cup (120 ml) olive oil
1 1/2 cups (355 ml) coffee or water
1 tablespoon (15 ml) cider vinegar or white vinegar

Heat oven to 350 degrees F. Line the bottom of 9-inch round cake pan with a fitted round of parchment paper and coat the bottoms and sides with nonstick cooking spray.

Whisk together flour, cocoa, baking soda, salt and granulated sugar in the bottom of a large mixing bowl. Add brown sugar and olive oil, and whisk to combine. Add coffee or water and vinegar and whisk until smooth.

Pour into prepared pan. Bake for 30 to 35 minutes, or until the top is springy and a tester inserted in the center comes out with just a few sticky crumbs (but not wet or loose batter). Cool the cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to ensure it is loosened and flip it out onto a cooling rack to cool the rest of the way.

That of course is just the base cake - for the ganache or glaze or frosting or whatever you'll have to figure something out. Again, since I usually make this in order to cook something that I already have the ingredients for, I typically cover it with a ganache made of melted chocolate and some kind of non-dairy milk, and a splash of Chambord or something similar.

ThePopeOfFun
Feb 15, 2010

I have a lot of texture success subbing in full fat coconut milk for liquid dairy in most cake recipes, but the flavor can be too much in milder cakes. Apple sauce can work well for eggs. Chocolate and coffee in the above recipe would “cover up” the coconut flavor well.


I’ve made this sponge a few times to good success. I like whole wheat flour in a chocolate cake. A cup of coconut oil seems like a lot, so I dial it back especially if I’m using coconut milk. https://tasty.co/recipe/fudgiest-dairy-free-chocolate-cake

Android Apocalypse
Apr 28, 2009

The future is
AUTOMATED
and you are
OBSOLETE

Illegal Hen
The times I've had vegan chocolate cakes applesauce was used for the egg substitute. Barely tasted the apple at all.

TychoCelchuuu
Jan 2, 2012

This space for Rent.
A couple Japanese recipes with vegan options: yosenabe and cold miso soup.

TychoCelchuuu
Jan 2, 2012

This space for Rent.
Some Guardian recipes (including an interesting banana peel thing I've always wanted to try):

https://www.theguardian.com/food/2022/dec/24/vegan-aubergine-and-silken-tofu-with-tahini-and-crispy-chilli-spring-onions-recipe-meera-sodha

https://www.theguardian.com/food/20...vegetable-sides

https://www.theguardian.com/food/2023/jan/07/vegan-celery-congee-with-braised-mushrooms-recipe-meera-sodha

https://www.theguardian.com/food/2023/jan/07/vegan-soup-recipes-green-pea-coconut-pumpkin-walnut-chickpea-carrot-yotam-ottolenghi

https://www.theguardian.com/food/2023/jan/07/how-to-turn-over-ripe-banana-skins-into-bacon-recipe-zero-waste-cooking

TychoCelchuuu
Jan 2, 2012

This space for Rent.
Video time!

https://www.youtube.com/watch?v=1bJNQErHcKk

https://www.youtube.com/watch?v=l549qV4k968

https://www.youtube.com/watch?v=tqDAI_zh7DA

https://www.youtube.com/watch?v=t6XY_3kPq6E

https://www.youtube.com/watch?v=ARm3-626b54

notwithoutmyanus
Mar 17, 2009
Anyone have good recipe references and/or books /posts/resources for thai style curry pastes and their general flavor profiles/ranges?

I ask because it sounds very varied how it's really defined, and I know my family likes the Thai Kitchen red curry paste in a lot of recipes.

TychoCelchuuu
Jan 2, 2012

This space for Rent.
The OP has two books and a website that I like.

TychoCelchuuu
Jan 2, 2012

This space for Rent.
https://www.youtube.com/watch?v=9KAXXfoBmlM

https://www.youtube.com/watch?v=lrrmysxnTdA

TychoCelchuuu
Jan 2, 2012

This space for Rent.
The videos keep coming!

https://www.youtube.com/watch?v=hXPxpZrlFnM

https://www.youtube.com/watch?v=kItqpx7u8lc

https://www.youtube.com/watch?v=4H-XBEJENas

dino.
Mar 28, 2010

Yip Yip, bitch.
If you have not had the pleasure of Trini food, go and make it. It’s lovely stuff.

Shelvocke
Aug 6, 2013

Microwave Engraver
So I've been making tofu recently (recommend) and have been making falafel with the okara. Experimentally I tried mixing in vital wheat gluten (which I've been making seitan with) at a 2:1 o:vwg ratio with some nutritional yeast, salt and pepper with a small amount of water. I then made little nug shapes and rolled them in flour, some spices and more salt and pepper, then fried in olive oil.

Absolutely delicious and the closest thing to nugs I've had, only better because they taste fresh and are (more or less) healthy.
Also made not-chicken burgers with the same recipe. Work out very inexpensive as even organic soybeans are cheap and okara is just a byproduct.

Lady Disdain
Jan 14, 2013


are you yet living?

Shelvocke posted:

So I've been making tofu recently (recommend) and have been making falafel with the okara. Experimentally I tried mixing in vital wheat gluten (which I've been making seitan with) at a 2:1 o:vwg ratio with some nutritional yeast, salt and pepper with a small amount of water. I then made little nug shapes and rolled them in flour, some spices and more salt and pepper, then fried in olive oil.

Absolutely delicious and the closest thing to nugs I've had, only better because they taste fresh and are (more or less) healthy.
Also made not-chicken burgers with the same recipe. Work out very inexpensive as even organic soybeans are cheap and okara is just a byproduct.

Do you have a recipe for the tofu ? Never considered making my own, but why not.

Shelvocke
Aug 6, 2013

Microwave Engraver

Lady Disdain posted:

Do you have a recipe for the tofu ? Never considered making my own, but why not.

It's much easier with a tofu press, but you can do it with cheesecloth in a plastic takeaway tub with holes in the bottom.

Soak 500g soy beans in 3.5l of water overnight (8+hours)
Blend the soybeans in the water until it's milky and mostly free of lumps
Simmer gently for 15 minutes, then let sit for 10 mins
Pour the mixture into a bowl through a sieve; the soy curd (okara) that's left behind is high in protein and fiber and useful for various things
Stir the juice of 1-2 lemons into the soy "milk" and let coagulate for at least 15 minutes
Put the lumps in the cheesecloth in the press or home made contraption, and press for 10 minutes for soft tofu, or longer for form tofu (I do up to an hour)

Keep in the fridge in fresh water for a few days, or freeze.

Homemade tofu tastes extremely fresh and is def worth it. Okara makes really nice burgers etc. Since you get both from one batch of soya beans it's really cost effective.

Lady Disdain
Jan 14, 2013


are you yet living?
Thanks. I think I'll give it a shot at some point.

TychoCelchuuu
Jan 2, 2012

This space for Rent.
Some Bon Appetit recipes (if the website keeps trying to lock you out you can delete cookies and it'll let you back in):

https://www.bonappetit.com/recipe/stewy-miso-eggplant-and-potatoes

https://www.bonappetit.com/recipe/soy-braised-black-lentils

https://www.bonappetit.com/recipe/creamy-butternut-squash-and-plantain-soup

https://www.bonappetit.com/recipe/coconutty-beans-and-greens-stew

TychoCelchuuu
Jan 2, 2012

This space for Rent.
Some Chinese videos (you'll have to sub oil for lard of course):

https://www.youtube.com/watch?v=JZutepq2GLM

https://www.youtube.com/watch?v=cDv4mb9auys

Ornery and Hornery
Oct 22, 2020

i will use the instant pot

i will meal prep

i will conquer flavor

TychoCelchuuu
Jan 2, 2012

This space for Rent.
Some Mexican recipes:

https://patijinich.com/piquin-salsa-verde/

https://patijinich.com/poison-beans/

https://patijinich.com/mushroom-tacos-with-chile-de-arbol-salsa/

https://patijinich.com/salsita-tapatia/

Ornery and Hornery
Oct 22, 2020

Ornery and Hornery posted:

i will use the instant pot

i will meal prep

i will conquer flavor

Anybody got fave meal prep recipes that are:
  1. Easily made in da instapot
  2. Low Calorie
Seems like most of the meal prep stuff is heavy on carbs and protein - calorie packed.

Griddle of Love
May 14, 2020


Update on the EasiYo & soy milk adventures.

I mentioned a while back that we followed the advice of another poster and got an EasiYo, and were getting decent results. I have since grown lazy, and instead of properly filling the bottom of the container with boiling water and messing about with the spacer, I am now just filling it with hot water straight from the tap, and floating in the yogurt container directly. This gives somewhat inconsistent results, but the yogurt is firmer than ever! There's a lot of whey separation, which is convenient, and sometimes a hint of fizz, which seems less desirable.

The reason why the whey separation is convenient is that I have taken to turning the whole thing (minus a few tablespoons to start the next batch) into labneh, by stirring in some salt and tossing it through a cheesecloth. It works so well that I was able to shape it into quenelles after only two nights and a day of hanging. Quenelles are much easier than trying to roll cheese balls by hand. I then coated those with mild chili flakes and stored them in oil. I took the idea from this video but skipped like 36 hours of drying and extra kneading. The resulting consistency is a lot like a soft tofu if tofu turned creamy when heated, and it went well with spinach as well as with baked potatoes.

TychoCelchuuu
Jan 2, 2012

This space for Rent.
Awesome! If there are more developments keep us in the loop. I'm quite interested in homemade yogurts of various kinds.

Here are some recipes from Africa to check out:

https://thecanadianafrican.com/tatale-ghanaian-plantain-pancakes/

https://thecanadianafrican.com/ghanaian-groundnut-peanut-butter-soup/

https://thecanadianafrican.com/ghanaian-beans-stew-red-red-two/

https://thecanadianafrican.com/tigernut-pudding-atadwe-milk-vegan/

https://thecanadianafrican.com/ghanaian-red-bean-stew-atidua/

https://thecanadianafrican.com/fully-vegan-traditional-ghanaian-breakfast/

https://thecanadianafrican.com/waakyeghanaian-rice-and-beans/

https://thecanadianafrican.com/vegetarian-ademe-detsi/

https://thecanadianafrican.com/vegetarian-efo-riro/

https://thecanadianafrican.com/ghanaian-vegan-nkantekonto-soup-green-peanut-soup/

https://thecanadianafrican.com/vegan-ghanaian-palm-nut-soup/

https://thecanadianafrican.com/vegetarian-egusi-soup/

https://thecanadianafrican.com/sauce-gnangnan-vegan/

https://thecanadianafrican.com/vegetarian-light-soup/

https://thecanadianafrican.com/vegan-yassa-tofu-senegalese-inspired/

https://cooking.nytimes.com/recipes/1022805-moin-moin-steamed-bean-cakes

https://cooking.nytimes.com/recipes/1022807-coconut-lemongrass-tapioca-with-caramelized-citrus

for fucks sake
Jan 23, 2016

Ornery and Hornery posted:

Anybody got fave meal prep recipes that are:
  1. Easily made in da instapot
  2. Low Calorie
Seems like most of the meal prep stuff is heavy on carbs and protein - calorie packed.

Any kind of low- or no-fat vegetable soup would fit your requirements.

The three macronutrients that provide energy are fat, carbs and protein. Fat has by far the highest caloric density so it makes sense to focus on carbs and protein while keeping fat levels low if your goal is to reduce caloric intake.

notwithoutmyanus
Mar 17, 2009

Ornery and Hornery posted:

Anybody got fave meal prep recipes that are:
  1. Easily made in da instapot
  2. Low Calorie
Seems like most of the meal prep stuff is heavy on carbs and protein - calorie packed.

Vegan Richas black bean soup is a good one. + make ahead on the beans.

Likewise there's miso recipes: https://www.assuaged.com/news/simple-instant-pot-vegan-miso-soup

Lentil soup:

https://detoxinista.com/instant-pot-lentil-soup/

mod saas
May 4, 2004

Grimey Drawer

for fucks sake posted:

Any kind of low- or no-fat vegetable soup would fit your requirements.

The three macronutrients that provide energy are fat, carbs and protein. Fat has by far the highest caloric density so it makes sense to focus on carbs and protein while keeping fat levels low if your goal is to reduce caloric intake.

Everything about this is true and it’s the best way to start, but it’s worth noting that some people (and I’m one of them) have satiety issues with carbs — counterintuitively, I eat fewer calories overall if I’m leaning more heavily into fats than carbs.

If you’re prepping meals with macro dials tuned away from fat but you’re still always wanting to eat, don’t be afraid to try adding it back in and seeing if you can find a balance point.

for fucks sake
Jan 23, 2016

mod saas posted:

Everything about this is true and it’s the best way to start, but it’s worth noting that some people (and I’m one of them) have satiety issues with carbs — counterintuitively, I eat fewer calories overall if I’m leaning more heavily into fats than carbs.

If you’re prepping meals with macro dials tuned away from fat but you’re still always wanting to eat, don’t be afraid to try adding it back in and seeing if you can find a balance point.

It probably depends on the type of fat. The same amount of calories from nuts probably leads to less weight gain than vegetable oil.

But yeah, I've noticed that certain things are way more satiating than others. I didn't get how a salad could be a whole meal until I started adding a carton of beans to each one.

TychoCelchuuu
Jan 2, 2012

This space for Rent.
Some miscellaneous Guardian recipes:

https://www.theguardian.com/food/2023/mar/19/nigel-slater-recipes-lentil-and-bulgur-wheat-cakes-and-pea-soup-with-ham-hock

https://www.theguardian.com/food/2023/mar/18/vegan-recipe-celeriac-sloppy-joes-meera-sodha

https://www.theguardian.com/food/2023/mar/18/recipes-for-ramadan-taysir-ghazis-ful-medames-four-ways

https://www.theguardian.com/food/2023/mar/14/nigel-slater-midweek-dinner-recipe-butter-beans-miso-and-tomato

https://www.theguardian.com/food/2023/mar/12/nigel-slater-recipes-fried-cauliflower-with-mint-tahini-and-apple-maple-syrup-cake

https://www.theguardian.com/food/2023/mar/04/vegan-fridge-flapjacks-recipe-meera-sodha

https://www.theguardian.com/food/2023/mar/11/vegan-recipe-vodka-gochujang-rigatoni-meera-sodha

TychoCelchuuu
Jan 2, 2012

This space for Rent.
And even more!

https://www.theguardian.com/food/2023/mar/25/vegan-quick-puy-lentil-celery-herb-salad-recipe-meera-sodha

https://www.theguardian.com/food/2023/mar/25/recipes-for-ramadan-farukh-taherys-bolani-afghan-stuffed-flatbread

https://www.theguardian.com/food/20...-plates-recipes

Nettle Soup
Jan 30, 2010

Oh, and Jones was there too.

I accidently ended up with half a kilo of Garam Masala, if you have some curry recipies!

dino.
Mar 28, 2010

Yip Yip, bitch.

Nettle Soup posted:

I accidently ended up with half a kilo of Garam Masala, if you have some curry recipies!

Jesus gently caress. Freeze all of it, and take it out of there as needed. As soon as spices are ground, they start losing their flavour. Don't fall into that trap.

TychoCelchuuu
Jan 2, 2012

This space for Rent.

Nettle Soup posted:

I accidently ended up with half a kilo of Garam Masala, if you have some curry recipies!
:argh: I don't like that word, but there are tons of garam masala recipes in the Indian thread and everything I post there is vegan. It shows up in so much stuff it's hard to know where to start; sometimes it seems like basically 50% of all North Indian recipes have it. Some miscellaneous options to check out:

https://www.archanaskitchen.com/patiala-aloo-recipe

http://www.thesecretingredient.in/punjabi-style-shalgam-ka-saag-mashed-turnip-in-indian-spices-shaljam-ka-bhartha/

https://vegrecipebook.com/aloo-bathua-sabji-recipe/ (you can use other greens)

https://shitals-kitchen.blogspot.com/2014/10/fansi-na-ghughra.html

https://www.archanaskitchen.com/chana-dal-pulao-recipe

I have another ~200 if you're interested...

Nettle Soup
Jan 30, 2010

Oh, and Jones was there too.

dino. posted:

Jesus gently caress. Freeze all of it, and take it out of there as needed. As soon as spices are ground, they start losing their flavour. Don't fall into that trap.

Will do, I'd actually ordered cinnamon and they sent this instead.

The mashed turnip looks good, and I do have one in the fridge!

Nettle Soup fucked around with this message at 17:39 on Mar 25, 2023

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Happiness Commando
Feb 1, 2002
$$ joy at gunpoint $$

500 grams of cinnamon is still an obscene amount

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