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Nutritional yeast fortified with B12 is one of the easier sources for the cooking type, as it goes well with near everything - it adds a nice nutty umami to most foods and can even be sprinkled on top of ready dishes, not unlike a hard cheese. (After developing a taste for the stuff I sometimes just spoon it into my mouth straight from the can like the filthy animal I am.) But yeah, if you're serious about your nutrition (and why shouldn't you?), there are actual resources like posted by Zenithe by people who actually know what they are talking about.
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May 10, 2018 11:11
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The protein fetish invented and pushed by the current fitness fad is just that, a fetish and a fad. Unless you're serious about lifting weights and/or gaining muscle, a normal vegan diet with a moderate amount of legumes, tofu etc. and wholemeal products can fulfill your actual dietary needs just fine. If you're serious about getting buff and actually require the extra protein intake, there are vegan solutions for that, too! So much beans, they tasty
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May 22, 2018 15:17
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Chickpea flour helps with the texture, pure gluten can easily get too chewy. (It also lowers the price!) I usually go two thirds gluten, one third chickpea, and loads of tomato puree and pureed beans with assorted spices. More is more when making seitan!
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Aug 25, 2018 11:49
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Oil-based fake cheeses are just that. Coconut oil specifically is horrible stuff, I take my pizzas without anything that tastes unhealthy at best and like epoxy glue at worst, thank you. Just slice you veggies as thin as possible (zucchini works very well as a pizza topping) and get creative when making your tomato sauces or pesto or whatever! e: I believe that this thread is actively about promoting vegan dishes that don't try to fake animal products, often by being more horribly processed than the stuff they're meant to replace in the first place. Pizza can be really great without cheese, using processed oily crap just ruins something that could be amazing with a little culinary imagination. Pine nuts alone work wonders! barbecue at the folks fucked around with this message at 14:09 on Oct 2, 2018 |
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Oct 2, 2018 13:53
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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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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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Speaking of Dino, I'm just making a pot of his raajma and my place smells heavenly, as promised. I've never made a proper curry from proper whole spices because my SO really just isn't into Indian cuisine and we usually go Italian or Mexican. I've been meaning to introduce a curry that isn't heavy on turmeric (she hates it, for whatever reason) and I think this might be the one to finally bring her around. 
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Oct 18, 2019 17:38
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We made Isa's Chicky 'Tuna' Salad Sandwiches (http://archive.jsonline.com/features/recipes/226925961.html) today and they turned out amazingly good. I've been wishing for a good vegan sandwich which could really work as lunch, this fits the bill!
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Dec 29, 2019 19:39
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When I was starting out my first stint as vegan I bought a huge jar of coconut oil and used it in everything because that's what everyone in the vegan blogosphere seemed to be using. It was supposedly so much better for you than canola oil and margerine because it was natural, unlike those evil processed oils - this was back when coconut oil bullet coffee was the thing. I wisened up pretty quick when I realised how much of the vegan blogger scene runs on suburban health nut farts and had little interest in actual research. The malt extract is a good tip, I should get some! I've noticed that it's also used in some meal recipes to give things a savoury sweet kick. Anyone have any experience of using it for other things than baking?
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Jan 26, 2020 20:53
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Haramstufe Rot posted:Does Veganism make you angry of something? You have been shutting down every adjacent question itt and talking about "white people freezing tofu". Give this dude a break, he is asking for a festive vegan dinner. How is that not a valid question? It's not like the thread has too many posts in it, as is. I personally like making dinner plans, for me or for anyone else! One thing going mostly vegan has forced me to do is to rething the 'three courses, mains-sides' kind of thinking about dining since the sides usually end up being the most interesting foods! (I'm not a fan of 'tofu steaks' and so on.) A nice dinner vegan dinner can also be a Middle-Eastern / Asian affair where you just cook a number of tasty 'sides' and then share them with your date, who is usually thrilled to be presented with a number of colourful bowls and plates instead of the usual 'meat+veggies' kind of thing. I'm pretty short on actual suggestions, but if you want to try something different what about making a bowl of Tino's lemon rice (recipe in the op), a lentil curry, some oven roasted veggies with a sauce, and perhaps some savoury nibblies like little falafels? A bowl of hummus is easy to make ahead, as is some tabbouleh, if you want try middle eastern. Don't be afraid to mix things up, it's your meal, after all. Just open a bottle of nice crisp white wine and maybe also make something sweet ahead of time to serve with coffee to finish things off. One thing people don't often get about vegan dining is that when done properly it is a lot more fun than regular dining! e: typos barbecue at the folks fucked around with this message at 19:53 on Feb 5, 2020 |
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Feb 5, 2020 19:46
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COOL CORN posted:Wait how is pressing/freezing tofu a white people thing Authentic Asians Never Freeze Their Tofu is something I heard in this thread. I'm not sure if that is supposed to stop me from doing so to get a different texture or what but you gotta shame people for something I guess
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Feb 5, 2020 19:51
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I also want to say how thankful I am for this thread, TC, it really has helped me to figure out how a plant-based diet works and has been a source of real joy for me and my wife. Sorry for negative feelings, you've created a great thread and a great resource!
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Feb 7, 2020 12:05
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Oat milk is also the best non-dairy for coffee, all the other options always taste a bit off. Oat has that sweet mild earthy taste that just fits.
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Mar 2, 2020 09:23
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I was also immediately turned off by jackfruit. Is there a trick to preparation which makes it less... pickled-like, or is that the desired taste and texture? Being from the northern bogs I have zero idea what I am supposed to be aiming for there, it might be great if I knew what I was doing.
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May 23, 2020 06:24
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I know this thread is not for discussing meat substitutes, but I just made a pot of our regular chili con soya with soy crumble (textured soy protein? I'm not sure about the American nomenclature) and it really is a treat. The soy mince texture adds to the experience compared to using just beans, I just find chili without it to be a bit bleh. I prepare the soy mince by frying up two chopped onions, four cloves of garlic and a stick or two of celery in oil, mixing in the usual seasonings (go in big on the cumin) with that and then adding a cup of soy protein, two tablespoons of regular mustard and three tablespoons of soy sauce. I let the soy soak all that in and then slowly add a cup of water to the mix to reconstitute the soy. There's your base for any chili, then just start adding your other veggies, beans, tomatoes, more seasoning etc. as you like. Again, sorry if this is considered overstepping the thread rules!
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May 24, 2020 08:21
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Sorry about the fake meats, they aren't the focus of this thread. I know I just need a bowl of chili every now and then! Everyone should visit the potato thread if they haven't done so already. Moving away from Southern Asia, I highly recommend Sichuan shredded potatoes, they are awesome and take a whole fifteen minutes or so from start to finish. No pics, sorry! barbecue at the folks fucked around with this message at 10:43 on May 24, 2020 |
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May 24, 2020 10:40
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I wanted a new vegan sandwich topping and thought of trying out marinated mushrooms in that role. I just stuffed a bunch of sliced mushrooms in a 1 litre (~4 cup) mason jar, added a desilitre (1/2 cup) of olive oil, couple tablespoons of cider vinegar and a lot of assorted Mediterranean spices. A sliced clove or two of garlic and spring onions work well in the mix. Some soy or mushroom sauce brings more umami, chili flakes are also recommended. Mix all of that around a bit and let sit in the fridge overnight, after that put them on everything. Simple yet great
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Jul 13, 2020 09:45
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I guess textured soy protein as a 1:1 ground beef replacement is what you want, but in this thread were obligated to try to make you consider the tastier and more interesting alternatives. Eating vegan is more fun, tastier and plain healthy when you don't fall back on ready-made meat replacements!
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Sep 24, 2020 06:50
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When it comes to lazy cooking, I often just open a can of chickpeas, rinse them, then fry them for a while with smoked paprika and other spices. Eat with whatever or just by themselves, it's all good.
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Sep 27, 2020 06:38
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Admiral Goodenough posted:https://chejorge.com/2020/05/23/blackened-garlic-oat-milk-ramen/ Thank you, bookmarked! Dude has skills, this is exactly the kind of food porn I crave.
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Dec 9, 2020 09:52
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Miso usually hits the spot for me, other fermented bean products (gochujang is amazing in everything) are also a great choice for adding savoury deliciousness to almost everything. It will not taste exactly like pork, however, because it isn't - it will be a new wonderful taste!
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Jan 13, 2021 10:30
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I make a batch of seitan balls and cuts every now and then, a big amount for freezing in small portions, and then end up devouring all of it in a day or two and have horrible stomach issues. drat you, seitan!
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Feb 19, 2021 15:40
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For some reason this really floored me, just amazing  I have to try to recreate this at home sometime.
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Jul 5, 2021 10:41
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I just throw sauerkraut onto or into almost everything I do, I still haven't met an everyday dish that wasn't somehow improved by it. I'm right now eating a bowl of humble brown lentil soup with a load of 'kraut on top of it as a working lunch, easy and tasty!
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Aug 11, 2021 12:19
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Also check out tsukemono pickling for a fun twist on the good old fermenting thing. Japanese pickles can be made with salt, miso and/or soy and are usually pressed while fermenting. As a result they are often super crunchy and with time develop pretty unique funky tastes. Small amounts are easily made in ziplock bags! I bought Machiko Tateno's book on the subject and I think it's a pretty good intro that goes beyond the usual quick-pickled recipes on the internet.
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Aug 15, 2021 19:05
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We usually do a stuffed seitan roll for big family meals. A lot of Finnish traditional dishes either are vegan already or can be made vegan pretty easily, but the centerpiece is the problem - we just go with seitan since you gotta have something to carve at the table. I think holidays are a bit of a special situation since there is so much emotion involved with the whole tradition thing. Going all Indian for Christmas might be a fun thing to try alone with your SO, but doing it for our entire family would probably... not go over well. They have been surprisingly happy with my mushroom and sweet potato stuffing, though!
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Nov 12, 2021 22:10
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| # ¿ Apr 24, 2024 09:42 |
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We use our Instant Pot for cooking rice a lot because we got one as a gift from my parents, and really can't justify getting a separate rice cooker since our kitchen is cramped as is. IMHO it does a good job, a lot better than I can manage on the stove-top and saves an extra hob and a pot and a lot of trouble when I'm busy cooking something else. We're not really particular about our rice, so YMMV - if you just need something to cook rice with, get a rice cooker.
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May 10, 2022 12:35
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