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Been making a lot of this lately; https://www.youtube.com/watch?v=hHYmOefRNLk - substituting red miso for the soy sauce in the pre-boil phase. 1tbsp./5oz. basmati. It's dead easy, and fast to make. I want to phase out the sambal though, but I don't know what should take its place. Made "pulled" jackfruit once. It's okay. 
Mister Facetious fucked around with this message at 07:16 on Aug 7, 2015 |
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Aug 7, 2015 06:23
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MIDWIFE CRISIS posted:Any recommendations for a good recipe for making savory watermelon steak? I’m going to a BBQ and I’m looking for something new to try. Never tried it personally, but I do like Sauce Stache for experimental recipes: https://youtu.be/bGY20gMBQt0
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Jun 7, 2021 16:12
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Shanghai bok choy miu (calrose) rice with Lau's ginger-scallion sauce (and a half tbsp. of multi-mushroom stock powder): Would've added sriracha for color and heat but I'm out. Mister Facetious fucked around with this message at 17:52 on Jun 7, 2021 |
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Jun 7, 2021 17:48
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Zombie Dachshund posted:Can anybody provide guidance on how to add fat to seitan? I've been experimenting with making vegan gyro meat and, while I can easily work on the spicing, the texture isn't what I want: the seitan is just too lean. I've been frying slices to put in the gyros, which is okay but not quite what I want. From what I can tell, adding more fat (olive or coconut oil) will make the mixture hard/crunchy. I'm wondering if I poach or confit the seitan in oil, maybe that will do the trick? Sauce Stache has a technique where he adds coconut oil to a portion of the seitan that's only partly finished being kneaded (the "fat"): https://www.youtube.com/watch?v=YmRu-RuTmf8
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Jul 26, 2021 00:16
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Just wondering if any of ya'll had some ideas for using enoki to replace surimi in California rolls. Between the seasoned rice and sushi dipping sauce, it's hard to taste the mock crab in them anyway. Figured it'd be an easy substitution. Should I steam them? Pan fry? I barely use mushrooms to begin with, but I wanted to do tempura today.
Mister Facetious fucked around with this message at 03:48 on Jul 30, 2021 |
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Jul 30, 2021 03:18
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kreeningsons posted:My gf is trying a low tyramine diet for migraines (the Dr. Buchholz one). I guess it's a long shot but does anyone know any good vegan low tyramine recipes? I'm really struggling to not just prepare plain pan fried tofu and zuchinni every night. Has she had an MRI? If not I suggest you insist on one. My mother had a tumor that went undiagnosed for twenty years that was causing her migraines until she finally convinced a doctor to do an actual scan.
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Oct 21, 2021 03:02
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I'd be down for a falafel burger with aioli, pickles, and tzatziki.
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Nov 12, 2021 20:50
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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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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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Fitzy Fitz posted:Great ideas. I bought several more packs of tempeh and am going to try some things. I need to convince my wife to like it, so nothing too fancy yet. She liked the "bacon" I made the other day, but I think I can do better than that. May i recommend checking out videos on YouTube by a guy named Sauce Stache? Dude leans heavily into the food science genre of meat substitutes, and has multiple recipes for "bacon", "chicken", etc using ingredients as varied as tofu, seitan, eggplants, and daikon.
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Jul 15, 2022 03:54
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Ornery and Hornery posted:Tempeh texture is weird for me The canned seitan I've had always reminded me of soft chicken.
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Jul 18, 2022 18:35
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I'm having onion tomato and duxelles pasta sauce tonight baby, let's go.
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Jul 31, 2022 01:30
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Bollock Monkey posted:I got given a couple of tins of ready to eat jackfruit with chilli and lime. What would you do with them other than heat up and whack in a taco with some salsa? I've done the pulled pork jackfruit thing before. Just make sure to really rinse the stuff off before simmering in your flavoring liquid. Sauce Stache on YouTube has made chicken nuggets from it, but he leans heavily into food science, and i can't remember if that video specifically has methyl cellulose or the other stuff he usually adds.
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Oct 16, 2022 18:34
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Happiness Commando posted:500 grams of cinnamon is still an obscene amount 
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Mar 26, 2023 00:46
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Snowy posted:Hi vegans, quick question: if I’m making instant pot chili with tvp can I just throw it in with everything else or do I need to make the tvp first? in my experience I prefer to rehydrate it with some stock powder, then squeeze it out to help remove the flavor it already has, first. :-/
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May 30, 2023 23:42
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Ornery and Hornery posted:Any recommendations for a recipe using a fair bit of tomato sauce, a recipe that is at least *relatively* light? Puttanesca maybe? I tend to make it thin, and the acidity/brine from capers/olives makes it seem lighter
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Nov 20, 2023 21:27
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