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Where exactly is this mythical 1:1 potato:mole population?
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Dec 4, 2020 20:34
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| # ¿ Apr 29, 2024 11:59 |
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So, preemptive apology that this question is right at the edge of this thread’s boundaries: I’ve been making vegan black beans for a little over a year now, trying different variants of prep methods, seasonings, vegetables, etc. What I’ve had to come to terms with is that they still don’t taste as “well rounded” as beans that include a little bacon etc. I briefly tried MSG to increase the umaminess, and it didn’t work; also left a weird taste. I tried a batch with some olive oil and couldn’t tell a difference—maybe I didn’t use enough? My question is, are there recommended substitutes for animal fats? I found a product called “Magic Vegan Bacon Grease” (or just “Vegan Magic”) that seemed like it might be what I’m looking for, but by all appearances it fell off the face of the earth in spring of 2019.
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Jan 11, 2021 06:11
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Update on my quest to make better-tasting beans...Allstone posted:For vegan baked beans I try to use a combination of oil, msg (or msg-providing components), and (liquid) smoke. If you have soy sauce or vegan fish sauce that might taste more rounded to you than powdered msg. You may also need to use more oil than you expect; I just used a neutral oil, but something that's solid at room temperature might be worth trying. AnimeIsTrash posted:Tamari and vegan worcestershire also work if you don't have soy sauce. Yup, this was it. I added more fat (still used 2 tbsp for browning everything, added 4 tbsp along with the 4 cups of vegetable broth and 1 cup of water) and added 1tbsp soy sauce, and it’s drastically improved. Still tweaking it, will report back if I ever get it perfect
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Feb 11, 2021 21:18
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On the subject of Indian food and veganizing recipes that use ghee etc, I love this dum aloo recipe but it uses ghee and also calls for soaking cashews in milk and then making that into a purée. It says you can use water instead of milk — is that the best play, or is there something better to use? Also, since I’ve had a devil of a time finding cashews that isn’t a huge bag, is there something good to substitute in place of the cashew purée?
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May 25, 2021 03:34
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I’ve had great results with Cookie and Kate’s hummus recipe
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Oct 19, 2021 01:20
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 Instant Pot Brown Rice  Instant Pot Barley
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May 11, 2022 03:53
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| # ¿ Apr 29, 2024 11:59 |
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for fucks sake posted:Any kind of low- or no-fat vegetable soup would fit your requirements. 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.
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Mar 11, 2023 16:50
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