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My little sister went vegan about a year or so ago; I've done my best to accommodate it and cook more vegan-friendly foods (or at least vegetable side dishes) when I do feel like cooking, both because I appreciate it on an ethical level and because I don't live in a big city or a region that's highly conducive to vegan living (deep south texas), so I want to help out when I can. My personal favorite recipe that qualifies as vegan is Madhur Jaffrey's Sri Lankan Eggplant Curry (Madhur Jaffrey's World Vegetarian). I strongly recommend it - but I think I should mention that there's a lot of advice out there to salt and/or press your eggplant to release moisture, firm up the texture and tame any bitterness. This is old advice, and the last concern isn't particularly a thing anymore in most common eggplant varieties you will find. I have tried doing it and do not feel like the effort is particularly worth it in any way. Perhaps ironically I do press my tofu, but not for any extensive period of time and only for when i'm using firm tofu for stir-frying sorts of applications. Just a personal preference, really, and not necessary. Certainly not any wringing or freezing or whatever. My question: are there any vegan-friendly Japanese soups/stews/broths I can make with ingredients available from Amazon and/or American supermarkets? We have a yellow miso (or at least I think so, its branded as a "mild miso" and has a dull yellow-brown color) just sitting unused in the fridge. We also got some dried wakame seaweed, non-alcoholic mirin and ponzu. Anything else to make with these ingredients are also welcome ofc. Chelb fucked around with this message at 06:38 on Jan 12, 2020 |
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Jan 12, 2020 06:35
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| # ¿ Apr 27, 2024 19:20 |
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Thanks! Yeah, I've made regular miso soup before once, but because it usually has bonito flakes in it i've kind of just dismissed it for a vegetarian/vegan context. That link clears things up considerably.
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Jan 12, 2020 07:50
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