rolling stupid crazy veggie swag thread

a subsidiary of Food Fascism®

discuss the various non-animal permutations of food, fashion, and fun

http://www.vegnews.com/web/uploads/asset/1754/file/daiya.jpg

have now had many pizzas using the mozzarella variation of this stuff, i need to get on my tex-mex game with this stuff now. wanna make mad quesadillas and potato, bean, and cheese breakfast tacos.

http://www.joyofveganbaking.com/images/book_jacket.png?1272817620

also there is not a single bad recipe in this book and b/w my and wife and me we've probably made about 15-20 recipes so far. irish soda bread with jams is the jams.

What do you use instead of buttermilk in vegan soda bread?

u add vinegar to any non-dairy milk and let it sit 5-10 minutes, gives it the acidity to curdle and create the baking equivalent

Didn't know you could do that, that's pretty interesting! Thanks.

dope thread... i just ordered this on jeff chang's recommendation

http://www.vegansoapbox.com/wordpress/wp-content/uploads/2009/07/soulkitchen.jpg

good book, i havent had a chance to make very much out of it, but the black eyed pea fritters looked soooo good

made this on friday; so delicious
http://3.bp.blogspot.com/_djSqwRLrJ34/S9fNtDM5gzI/AAAAAAAAH_I/3d3_9LnZKnk/s1600/IMG_4828.jpg

that looks nice cozen... ive never had a real bowl of miso soup

right now im going in on some pasta with trader joes veg sausage thrown into the sauce

has anyone watched the new mfa video all the way through? i've watched my share of these undercover videos and i could not make it past the first 10 seconds

(for ref: http://www.vegan.com/blog/2010/05/25/new-undercover-dairy-video-reveals-savagery-in-ohio/)

anyone got a killer chilli recipe?

http://www.healthline.com/blogs/diet_nutrition/uploaded_images/Colorful-vegetables-755879.jpg

Ooh, fruity wall of goodness!

has anyone watched the new mfa video all the way through? i've watched my share of these undercover videos and i could not make it past the first 10 seconds

I saw the still in that link and there is no way in hell I'm going to go any further than that. Looks horrendous.

Still haunted by a lot of the scenes in Earthlings btw, don't think I need any more of that stuff in my head :(

http://www.dispatch.com/live/content/local_news/stories/2010/05/27/dairy-farm-worker-fired-arrested-over-video.html?sid=101

one of the abusers got arrested (misdemeanor)

good 2 know he can still vote after all this

man such a horrible story but it is always heartening to me to hear the sheriff in cases like these coming hard. it's like, me, I'm a veggo, I am horrified by ill-treatment of animals that many other people aren't really bothered by. but this:

"This is vile and disgusting," the sheriff said. "If there was a way this could be a felony charge, I would push for that."

is like a shaft of light in an otherwise very dark narrative. people do have good hearts, there are so many terrible people but there are good ones too with the hearts in the right places

can't watch the video I love cows a lot and the idea of people being evil to them makes me so sad.

the response to all this is kind of baffling. there seems to be a universal repulsion to it which is great...it's like, finally, we can all agree that stomping a cow in the head is wrong!

http://www.timesgazette.com/main.asp?SectionID=1&SubSectionID=382&ArticleID=173298

http://www.buckeyeag.com/article.php?aid=20100526071600661

otoh, you find various ag interests doing damage control for the industry and it's kind of infuriating for them to work under the pretense that they have the animals' interests at heart. i mean when i read shit like "those of us who choose to be involved in the production and care of food animals do so because we love the animals, we love the people, and we love the end product" i'm like, what a fucking weird way to show luv.

had to turn the video off after ten seconds, like aero I also love cows and the image of some guy jackbooting a calf in the face is p horrible

*blocks ears, shuts eyes, pretends he hasn't read that*

wtf @ curbstomping. what is even the point of that :(

tryna roll positive so lately my go to dish is stir fry udon with veggies. chop up an onion, a bell pepper, maybe some broccoli, stir fry it w/ a packet of pre-made udon, and for the sauce I add mirin first and let it reduce to give it a sweetness, then some dark soy sauce and a healthy dollop of oyster sauce (NB you can buy vegetarian oyster sauce) and maybe some sriracha if I want some heat. it is deeeeelicious

rollin p posi w/ that

Daiya is the stuff dreams are made of. Unfortunately I worked at a pizza bar that had it and I always made crazy vegan pizzas with it (broccoli, bell pepper, and chipotle sausage!!) and now I'm totally sick of the stuff. Which is quite sad.

I just got my 7th (!) vegan cookbook yesterday, Vegan Planet, from my friends who were giving it away. I am extremely eager to try at least 10 of the recipes in it. I also have yet to crack open this copy of Veganomicon I got a month or two back, though I know how amazing it is too.

anyone got a killer chilli recipe?

― cozen
labor intensive, but really good:
http://christinecassidy.blogspot.com/2010/01/greens-restaurant-black-bean-chili.html

I watched about two seconds of that video but couldn't watch any more. I wish I had a farm so I could rescue those cows :( :( :(

Anyway has anyone tried the Millenium cookbook? It looks amazing, if not time consuming.

my fav recipe from veganomicon is the chickpea quinoa pilaf (you might add more salt than is called for, but it is easy to make and delicious and NN friendly)

thanks, outdoor miner, that looks great

unser täglich brot is about as much as I can handle w/animal cruelty vids

Had not heard of Unser Täglich Brot before, but it does look interesting. Might have to watch that soon, albeit through my fingers.

anyone got a killer chilli recipe?

does everybody know to freeze, then thaw, tofu for use in chili? that is like the bombest thing

Oh I have never put tofu in chili but frozen tofu in chili sounds totally bombin!! The last time I used frozen tofu, I stuck it in marinade and it sponged it up to the point of being gross and disgusting. I do have a super secret chili recipe that I might share here; it is my secret weapon.

My favorite Vcon recipe is the Penne Vodka. I haven't made it in years but I'm buying myself a food processor with my graduation $$$ so I'll be able to puree almonds again soon, YES!

omg the penne vodka kills, my wife used an immersion blender for the sauce

freezing then thawing tofu is indeed bomb as fuck. only way i'd eat tofu willingly as a kid.

also, no way i'm watching that vid but it seems to me the only way to set people right who are cruel to animals is with a baseball bat

what's this freezing then thawing tofu steez? never heard of that

if any of you are ever in Oakland, i highly rec this joint: http://www.yelp.com/biz/souley-vegan-oakland

xpost when u freeze it, you can more easily press the moisture out of it so it's more firm

but not "firm" like baked tofu! unfrozen tofu gets... springy...

ahh makes sense; will def try that

The water freezes into ice crystals and creates tiny little jagged pockets so the tofu literally becomes a sponge of sorts. It can be very good if used right but when marinating it will act exactly like a kitchen sponge which is just gross.

Yesterday I made this vegan macaroni and cheese and my mom tried some this morning and fucking loved it, and made everyone else in the family try some, and she wants me to make it tomorrow for our very un-vegan/vegetarian family's Mem Day picnic, which I am more than glad to do. Seriously, this stuff is deceptively creamy and almost cheesy (add a few T's of nootch to give it that sum'in-sum'in) and will probably fool most people. Have yet to try Daiya mac, though. Also I used cavatappi/cellentani (the corkscrew tubes, yum!)

I also made the choc PB brownies from Vegan Planet, but we don't eat them til tomorrow. Not sure how they turned out from looking at them; I will report back.

Two days ago I made these incredible tuscan white beans with sage and garlic (they were so simple!!) and I mixed them with a pound of cooked rotini. It was fucking incredible; so easy to make and the flavors were so fresh and simple but incredible.

Tonight I made the simple seitan + almost-all-american seitan pot pie from Veganomicon. It took abt 3 hours from start to finish but was way hearty, and no one in my family could tell it wasn't meat (except that they know I'm vegan and made vegan pot pie for dinner).

I made zucchini with quinoa sutffing tonight (http://www.realsimple.com/food-recipes/browse-all-recipes/zucchini-quinoa-stuffing-00000000006981/index.html) and it was excellent. Veg not vegan but you could use a cheese substitute or probably omit the cheese altogether and it would still be great.

bought some locally grown water spinach (aka morning glory) today. gonna try my hand at making thai stir fried morning glory tomorrow! gonna use this recipe: http://www.realthairecipes.com/recipes/stir-fried-water-spinach/

don't have any thai salted bean paste though, gonna use the nearest chinese equivalent, something called 'chu hou sauce'.

also noted with relief that new zealand kiwis seem to be in season again, previously the supermarkets had been stocking some kind of sour kiwi from italy.

which brings me to another country, how do you guys balance vegetarianism with environmentalism? this has been bugging me lately, especially in wake of the deepwater horizon catastrophe. I'm not gonna lie, I have some strawberries from california in my fridge right now and the avocados I get are from mexico. I would like to reach a point where most/everything I eat is sourced locally but I'm afraid of how limiting that would be on what I eat.

don't care about the environment

yeah fuck this mother earth

this is true, I would drill this earth so hard right now if I could

in fact, I'm gonna go outside right now and stab the earth with a broom stick, yeahyeahyeahyeah~~~~~!!!!!!!~~!!!

more srs answer: the amount of miles your food travels accounts for a p small percentage of a food's carbon footprint. more important is the amount of energy used in cultivating it. for instance, if your local farmers are using hella resources trying to grow oranges it's probably less of an environmental impact to import them from florida or brazil or w/e since they grow more plentiful there (just a illustrative guess, don't know if that particular example is actually true or not).

animal agriculture almost by its very nature is much more resource intensive (at least particularly in the us where most of the grain here is grown as feed), so most of the land and water resources are tied up that way. not to mention the hazardous environmental impact of cow farts and other animal butt refuse (http://en.wikipedia.org/wiki/Livestock%27s_Long_Shadow).

yah that's true. most of the stuff I'm talking about makes it here via intercontinental journey, so I'm guessing by sea is the most economical way? wonder what difference in carbon footprint is per pound between air and sea travel.

A very germane story right here:

UN urges global move to meat and dairy-free diet

yeah the economics of meat production are sort of mindblowingly terrifying.

haha how is it that the UN is the biggest pro-vegan group in the world right now?

Gonna be guys in blue helmets cordoning off the cheese counter in Tescos.

Can I just take a minute to express my love for roasted veggies coated in olive oil + soy sauce??? JEEZ this is so simple but SO SO GOOD. My favorite is sliced potatoes, sliced onions, celery, and carrots with an olive oil/soy sauce mixture and maybe some fresh sage and rosemary. You don't even need garlic! although I'm sure it would help.

what's your ratio of soy sauce to olive oil?

cooking some bell peppers and onions right now iirc

I still have to figure out the perfect ratio. The recipe on the Tofurky box, which sort of kickstarted my whole obsession with this flavor, says 3:1 olive oil to soy sauce (try 3T oil with 1T soy sauce), which sounds about right.

feelin lame 4 just now realizing that most indian restaurants use dairy in naan :(

o rly? how much of indian food is vegan anyway?

haha that stuff is always covered in butter!

not always! but the bread itself is typically made with yogurt or butter i am finding out l8.

don't know what your local indian restaurant spread is like, most of them in south texas are punjabi/northern indian, and dairy isn't a common component in dals, and fried suff (pakora, samosas) and various spiced veggies (or at least dairy is not essential, and cheaper to use vegetable oil). i had presumed naan to be neutral for some reason (i think i had bought some store brand naan years ago that was ok and i didn't bother thinking about it beyond that). oh well, live and learn.

Yeah, naan almost always has milk or ghee in it. Which is sad coz they're SOOOOO GOOD. Chana masala seems to never have any when I ask, though, and when paired with cumin-seedy basmati rice and a veggie samosa, what more does one need????

4 real

also there is not a single bad recipe in this book and b/w my and wife and me we've probably made about 15-20 recipes so far. irish soda bread with jams is the jams.

― get me vlade'd (m bison), Sunday, May 16, 2010 11:56 AM (3 weeks ago)

i hope you know that traditionally you eat this with butter AND jam. omg you cant get vegan kerrygold.

There is good quality vegan ghee available. Bought it by mistake once, but the difference was negligible.

Really??? The only vegan butter substitute I'm familiar with is Earth Balance.

Sounds like we need to clarify the butter that was used.

*rimshot*

It`s Khanum, made in the UK, have found it in Asian groceries all over Europe. Dunno about the states.

fwiw ive seen vegetable ghee at my local indo-pak grocers

if you're in the ny area, the li pizza place profiled in <a href="http://www.nytimes.com/2009/11/29/nyregion/29dineli.html?_r=2";>this nytimes article</a> is amaaaazing.

lol ok, this one: http://www.nytimes.com/2009/11/29/nyregion/29dineli.html?_r=2

"Veganism has become hipper. It's not as granola". Where has this person been for like 7 years?

vegan ghee = v good

anyone in the uk found good cheese substitute? melts, tears, stretches, etc.?

Never been brave enough to try vegan cheese. People mostly say good things about Cheezly though.

Hey vegetarians/vegans: pardon me for being less on a food tip, but.what are some quality vegan shoe brands that I could wear in business formal situations. I've been vegetarian for the better part of a year now, but I'm a little nervous about leaving behind the leather I wear everyday. Any input?

For work I wear stuff from Vegetarian Shoes. I know they do mail order, but maybe there's someone out there that imports to the US?

Here you go:

http://store.veganessentials.com/mens-footwear-c8.aspx

Seem to be really good quality btw, currently I've got a pair of black brogue chelsea boots from them that have lasted me for ages.

Cool, I'll check hem out. Quality's my main issue. I'm really hard on shoes.

anybody ever cook with chinese spinach?

http://i7.meishichina.com/Health/UploadFiles/200412/20041216010145380.jpg

any recipe suggestions?

hm okay finding more recipes if I google 'red spinach' or 'amaranth leaves'

Shout if you find any good amaranth recipes, cos I'm trying to grow a load of this stuff on my veg plot.

I'm gonna try a simple stir fry with just garlic tomorrow, will keep thread updated

have nothing to add but would just like to say HI to fellow veggies as I have discovered this thread.

this is a place where we roll btw

Cool. May do the longest liveblog in history with my quest to go vegan. Latest thing I have said goodbye to: yogurts! :)

^ you should do this! Alpro soya yoghurts are good btw, just discovered that they do this vanilla one that comes in a big pot, really good stuff.

oooh, ty for the tip

So I bought some swiss chard and have absolutely no idea what to do with it. Suggestions?

i like to add it to cooked black-eyed peas with a little tomato paste and crushed red pepper and chili paste (basically this recipe + chili, i think chick peas would be good too http://www.turkishcookbook.com/2005/10/black-eyed-peas.php). toward the end of cooking, while it's hot, add chopped leaves and cook down a little. cut the leaves off the stem first.

amaranth stalks are really tough and cook much slower than the leaves. might just do a leaves only stir fry next time. good flavor though!

I've never had swiss chard! is it good? I just bought the ingredients today for the Seitan-Portobello Stroganoff in Vegan with a Vengeance.

xxpost: I use zuni cafe cookbook method for chard, works like a charm: cut the stem out of the chard altogether, so you have two long leaves off each chard leaf; blanch the leaves in salted boiling water for abt 2 minutes, no more than that (taste a piece: if the metallic taste is gone, it's ready)...then remove leaves & shock in a basin of ice water...drain the leaves on kitchen towels for however long, that will get them nice and dry for sauteeing... Then just heat up a bit of olive oil & toss the chard in that til heated through. Have it hot or warm, it's great!

lunch today: roast asparagus, cold soba noodles, guac & chips.

(totally turning into that guy on facebook who always posts meal updates)

Recommended recipe: Papa Don's Veg*n Red Beans & Rice. As a N'awlins born vegan, I've discovered smoked paprika/pimenton ahumado is a secret weapon.

Swiss chard is fine sliced (2 cm) across the stems, added to boiling water for 3 minutes, drained, and topped with a garlicy vinagrette. For more variety you can toss with chopped tomato, black olives, and oregano (feta optional for lacto vegetarians)

Just made the fettucine alfredo from the Urban Vegan, it is so quick and easy and very tasty (though it could be a bit richer/more savory). Female and gay vegans: does anyone else think that nutritional yeast smells like ripe dick? I mean not that it disgusts me or anything, it just always catches me off guard.

http://www.veggienumnum.com/2010/06/miso-soup/

rainbow chard is massive yum imo

I've never bought miso; every time I plan to I get confused abt which one to buy. There are so many varieties and all so expensive!!

Female and gay vegans: does anyone else think that nutritional yeast smells like ripe dick?

actual lols

Guys, you just have to try this fettucine alfredo recipe, it's the perfect basic rich cream sauce. I used cavatappi and it went excellently

1 pound pasta
1 tbsp kudzu root (you can sub cornstarch or arrowroot; I use arrowroot)
1 1/3c soy milk
6 tbsp Earth Balance
2 tbsp nutritional yeast
1 to 1 1/2 tsp salt (it sounds like a lot but is pretty essential to the sauce's rich cheese-like flavor)
Black pepper to taste

Start preparing the pasta according to pkg directions. Dissolve the root/starch in the milk and set aside. Melt Earth Balance over medium-low and whisk in nootch to make a roux, then slowly whisk in the milk and add salt. Turn heat to low and cook until thick, whisking occasionally (abt 15 minutes). Mix it with the pasta, add pepper, and eat it! My mom ate a bunch of it thinking it was some cheese sauce someone had bought and didn't realize it was vegan.

I've never bought miso; every time I plan to I get confused abt which one to buy. There are so many varieties and all so expensive!!

― cynthia batter blaster (Stevie D), Tuesday, June 22, 2010 6:40 AM (1 hour ago) Bookmark

I found that this is a pretty good guide:

http://www.justhungry.com/handbook/just-hungry-reference-handbooks/japanese-miso-primer

I think they are all delicious!

stevie, not sure tbh (altho i have a penis, i'd hope i would know what it smells like when ripe?) but i do remember making something with nutritional yeast and my friend came over and started reciting the bret hart dialogue from when he was buying mr. burns' house on the simpsons "whats that old man stink?" so maybe you're onto something

hey steve, you got any amazing vegan french toast recipes? wanna make something nice for ytth and he LOVES french toast.

ok maybe "ripe dick" was a bit crass but I mean like, it has a bit of a crotchy smell.

like, "did someone ride their bike for 6 hours and put their underwear on top of the heater, or is that just some nutritional yeast?"

bret hart was rite then

I'm not the biggest french toast fan, but this is the recipe from Veg with a Vengeance and everything else I've made from it has been top notch A+++ would nom again

Loaf of stale french/italian bread
1/2c soy creamer (or rice/soymilk)
1/2c plain rice or soy milk (she seems to recommend rice)
2 tbsp cornstarch
1/4c chickpea flour
(I would also add some cinnamon; it is how we did it when I was little)

Slice bread into 1" rounds. Pour creamer and rice milk into wide, shallow bowl. Mix in cornstarch until dissolved, and add the chickpea flour and mix until it is mostly absorbed (some lumps are OK). Heat a nonstick skillet over medium-high, and add enough oil to create a thin layer on the bottom (a tbsp or two). Soak bread slices in mixture and transfer to skillet, cook each side for about 2 minutes. Should be golden with flecks of dark brown

thanks! <3

Stevie D puts me to shame and makes me wish that I had more time to tinker with new recipes rather than going into autochef mode and cooking the same old same old. Applause!

Ha! Thank you. This is what happens when you move home after college and have little else to do. I haven't cooked new things at this frequency for like two years.

chickpea flour?? never heard of that but i stan for chickpeas pretty hard so ill have to find some recipe to try it out on

semi-related, does anyone do no gluten on top of no meat? i think they complement each other sort of well since most of the gluten i eat/ate came via sandwich bread and without meat i started eating a lot less of sandwiches. but i was reminded of how disappointing gluten free bread is when i tried to make pb and js with it this week

think gbx debunked a lot of the anti-gluten stuff in the mothership nutrinazi thread?? unless that is wishful thinking on my part, but fuck it, gluten is awesome unless u have celiacs disease or something but 4 the rest of us, pasta 4 ever.

made myself a batch of strawberry lemonade, so nice

xp ya i feel like i probably have a mild sensitivity cus i first tried cutting it out of my diet when someone suggested that it would help clear my skin and it ended up working pretty well. so now i'm not 100% gluten-free but when im cooking for myself i'll try to use rice pasta or whatever

those posts are interesting reading though

made myself a batch of strawberry lemonade, so nice

^ how???

http://olivehillmanor.com/in-my-kitchen/heat-wave/

discovered that via http://www.tastespotting.com/ btw which is great for finding appetising looking veggie food; also found this amazing french patisseries food porn site http://www.parispatisseries.com/

http://msnsmileys.net/d/smileys/Drool/Drool_53.gif

you can find chickpea flour pretty easily at like an indian grocery store

i just bought MUNG BEAN pasta from the asian market. it has like crazy amounts of protein and only 120 calories a serving. life!

mung beans are crazy nutritious!

unless they are w/o husks cos then it is not so crazy (but still tasty.)

think I repped for this elsewhere but cold mung bean soup is absolutely the best thing to have on a hot summer's day. dead easy too it's just boiled mung beans and maybe some sugar if you want a bit of sweetness

Cozen thanks, I'm gonna try me that lemonade recipe!

DOn't think I've ever had a mung bean.

Me neither! Tonight I made the pasta e fagioli from Urban Vegan but her proportions are way off. Adding an entire pound of cooked pasta and two cans of white beans to 28oz of crushed tomatoes does NOT make a soup. Although the saucy beany pasta it did make was quite good, esp. with the fresh basil.

i am often torn between posting here or the nutrition nazi thread.
what to do, what to do?

I had celery, beet and grapefruit juice earlier. It tasted sort of like vomit and kind of looked like it, too. But I guess it's supposed to be great for the skin?

Oh and I made raw sushi the other night with minced jicama/sunflower seeds instead of rice and a filling of cucumber, daikon radish and avocado and it was delightful! I never thought I'd be able to make sushi right.

just stir fried some mustard greens, still have half a bag left. anybody have a favorite way?

Me neither! Tonight I made the pasta e fagioli from Urban Vegan but her proportions are way off. Adding an entire pound of cooked pasta and two cans of white beans to 28oz of crushed tomatoes does NOT make a soup. Although the saucy beany pasta it did make was quite good, esp. with the fresh basil.

― cynthia batter blaster (Stevie D

pasta e fagioli is not a soup, it's in the stew end of the spectrum. trust me on this

Right, I know it can go either way, but I was HOPING for a soupier thing.

Guys, I'm making oatmeal pancakes this morning from this box of Quaker mix that appears to be vegan. Should I use ener-g to replace the egg or flax seed, which tbh is already ground and been sitting in my fridge for months?

Also, Just1n3, zomg: http://veganmenu.blogspot.com/2010/06/raspberry-stuffed-french-toast-peanut.html

how 'bout using both (flax & egg replacer)?
that vegan alfredo you posted looks good, too, btw. gonna hafta make that for family.
also, made ENBB's quinoa-stuffed zucch. yesterday - they were great!
forgot to put the beans in, but added sauteed onion and some chopped red jalapeno, so it had good flavor

oh hey - I'm glad they turned out well! :D

My flax was bad so I just used the ener-g. Didn't like the flavor of the mix v much (sort of bland); it was hearty but the ener-g didn't bind it together as much as I liked and the inside was v slighty doughy. It was certainly good but I settle only for perfection. Could have also benefitted from a kiss of vanilla extract or the like.

bought some urad dal tonight ($0.99/lb yay!) think i'm gonna try and make some dosa batter depending on how much rice i have

I am about to go take a nap and when I wake up I will make something with this block of tempeh I have. What should I make? Something in/with pasta? Please give me your tempeh suggestions right baout NOW.

my cousin made some bombass pasta salad with whole wheat penne and tempeh iirc (w red bell peppers and some balsamic dressing)

tempeh suggestion that i just started doing recently: before you go to sautee your tempeh, give it a parboil for 2-3 minutes. it browns up nicer in the pan, but more importantly takes away any natural bitterness.
i've used tempeh for years and only started doing this last year and i think it really helps.
pasta w/pesto, brock and sauteed tempeh is always nice 'n' easy

I poached it for 10 min, sauteed some spinach with sliced garlic, white wine and olive oil, and then simmered some cubed tempeh in vegan chicken stock/white wine til it soaked up and then sauteed THAT in olive oil, and then tossed it with rigatoni. It's not bad but it's quite dry and it's leaving a weird feeling in my mouth

My next goal is a vegan saus, egg, ch sandwich. I'm thinking using soft tofu or something for the egg? or medium? I don't know. And maybe GimmeLean and some daiya.

i have a bunch of tahini in my refrigerator left over from the falafels i never made. what is this stuff good with besides chickpea donut holes?

sandwich spread. use for hummus or baba ghannoush. eat it str8 up.

Just got food processor a few days ago but have not cooked anything with it yet. I am getting increasingly creative with feeding myself at my job. It was much easier when I worked at Whole Foods; convenient stores are not so great. The other day I made myself a banana-and-PB sandwich with a soft pretzel bun, and today I toasted an everything bagel and put oil and garlic salt on it, which sort of mimicked the texture/sensation of butter enough for me. Also did it with a hoagie roll and dipped it in marinara, which was good!

Can't fucking wait to make hummus, fuck.

mmm

i made this last night:

https://www.youtube.com/watch?v=-LeLnymiBVo

Ate out last night and had this:

Tandoori Tattie - Crispy fried potato rosti topped with tandoori smoked tofu served with mangosteen dahl, red capsicum cardamon sauce, mango tango and onion salad

Really really good, but a wee bit heavy on the red onion (my mouth still tastes like arse)

Guys, holy shit, someone is veganizing the entire Betty Crocker cookbook

i had read about that! awes.

made a vegan grilled cheese sandwich this morning for the first time in my life, probably only marginally healthier than the non-vegan alternative

OMG with daiya?? I have wanted to try that so bad.

yep, i used earth balance on whole wheat bread, was feeling pretty elvisy afterwards

Habas fritas - godlike or what? Anyone ever made their own?

Didn't someone post this extensive scientific hummus thing about how you have to blend one thing before you blend others so that it doesn't get yucky? I can't find this link anywhere but thought it was on vegweb

food processors, blenders & juicers

Oh yes thank you! I want to just c/p it for everyone so here:

Ingredients (use vegan versions):

1 can chickpeas
1/4 cup tahini (from roasted seeds)
1/4 cup lemon juice (not from concentrate)
4 or 5 cloves of garlic
salt
olive oil
parsley
ground cumin
water

Directions:

The secret to good hummus, and the difference between hummus and chickpea mash, is to understand what is really going on with the tahini.

What is milk? Milk is generally an emulsion of protein and fat in a water-based liquid. An emulsion is when you mix one liquid into another that don't generally mix, like oil and water when you make salad dressing. They're not dissolving into each other, but the little molecules of one are suspended in the other.

For dairy milk, it's an emulsion of animal protein, fats, lactose, etc. For soy milk and nut milk, it's the same thing, but now it's nut proteins and oils. But in all cases, the emulsion is where the creaminess comes from in "milk". If you have less water, you call it cream (either dairy cream or nut creams).

Tahini is sesame butter, and to make creamy hummus, the secret is to first turn that into sesame cream! To do that, you need to emulsify the tahini in a water based liquid first. This will NOT happen if you just put everything into a food processor all at once!

OK, so with that background, first put the tahini and lemon juice into a blender (I use an immersion blender) and blend away until it's frothy, white, and creamy. You can substitute a little water for lemon juice... experiment. This is your sesame cream! (If you added a lot more water and blended well enough, you'd get sesame milk.)

Now mince the garlic and blend it into the cream, and add some salt to taste. This is a basic tahini cream sauce that's actually really good on its own!

Now open the can of chickpeas, drain, and rinse them off in a strainer. Whenever using canned beans (except for black beans) it's good to rinse, since it removes the canned-beanie taste.

Take a handful of chickpeas and blend it into the sesame cream until smooth. Continue to blend in chickpeas a little at a time until the cream has thickened, but isn't too thick and is still pale (not the deep yellow of the usual chickpea mash). Add salt to taste.

You won't use all the chickpeas... much less than in many hummus recipes. For the above, I usually use about half of a 24 oz can's worth.

Scoop the hummus onto a plate, put a few whole chickpeas on top, drizzle good olive oil over it, and sprinkle some parsley and/or cumin on top if you like. That's it! It's best if served at room temperature or slightly warmer.

I find a strong helping of cumin makes hummus into A+++ nom nom nom

Oh yes, cumin is the secret to serious falafel. I get fussy when my falafel lacks cumin!

ayo if u get headline news, jane velez-mitchell is doing a whole hour-long special on animal rights 2NITE (7 PM ET)

i've been making falafel from srcatch and:
1)i love my recipe that calls for soaking the garbos and using them raw
2)they're easily ten times better than what gets sold for falafel in frisco
3)they're outrageous sauteed
4)takes about 6 ingredients and is easy as anything <IMO

can i get your recipe, please? husband is vegan and loves falafel

vegan twinkie recipe

Ya I need a good falafel recipe that doesn't fall apart in the skillet! Jus taht is equal parts terrifying and intriguing. I hate twinkies but just omg.

i think i tried twinkies once it was weird? i can't really remember, but i think it seemed salty or something.

One brand of cream-filled chocolate cupcake (I believe it is Hostess?) contains BEEF FAT; I have confirmed this on the box numerous times. Pretty amazing.

Ewww. I fucking hate finding out that 'normal' things just randomly have beef gelatine or whatever in them. I can understand buying a fucking steak or whatever but fuck buying a muffin and a cow having to die for it.

i remember in high school buying a highly processed cherry pie snack (possibly hostess) from a vending machine and reading that it had beef tallow, just confused more than horrified. luckily i was able to pawn it off to a friend of mine for no fee.

Had been buying these pre-packed mexican bean wraps for lunch. Doublechecked the ingredients the other day and they were totally vegan as before, but now underneath they have added the sentence 'warning: may contain small pieces of bone'. Ewww...

pre-packed mexican bean wraps for lunch

other wise known as burritos??

how can a product be vegan + have small pieces of bone?

Oh yeah, everything seems to have gelatin. And few ppl seem to realize that it's not even vegetarian. Also why are ppl so stupid and tell me things like we HAVE to eat meat otherwise animals would overrun the earth???? SMFH, ugh!! I mean I get that you are only 17 but grow a fucking brain, that argument makes such little sense.

is bone shorthand for other, non-skeletal fragments of hard tings?

tempted to do "may contain traces of deeznuts" joke :/

NickB, is this a warning like, "product is processed in a facility that also processes bones" or more like "bone come free with burrito!!!"

maybe it's made in the same facility as this

http://en.wikipedia.org/wiki/Mechanically_separated_meat

Also why are ppl so stupid and tell me things like we HAVE to eat meat otherwise animals would overrun the earth???? SMFH, ugh!! I mean I get that you are only 17 but grow a fucking brain, that argument makes such little sense.

― It's like 10,000 spoons from New York and New Jersey (Stevie D), Monday, 5 July 2010 23:54 (3 minutes ago) Bookmark Suggest Ban Permalink

would <3 4000 more lambs and cows, just chillin' on teh corner.

how can a product be vegan + have small pieces of bone?

Made on the same line as the chicken wraps I guess. I suppose they're just putting that there to cover themselves in the (hopefully) rare event that someone chokes on a stray splinter of bone, but *eep!* it's a bit off-putting.

xxxp- yep!

Also why are ppl so stupid and tell me things like we HAVE to eat meat otherwise animals would overrun the earth????

Totally classic line of argument imo

Falafel (pretty sure i got this offa epicurious a few years ago):
1 cup dried garbanzos
1/2 large onion
2T each: parsley & cilantro
tsp salt
1/2-1 tsp hot pepper (cayenne or pepper flakes)
4 cloves garlic
tsp cumin

4-6 T ap flour
tsp baking powder

soak garbos overnight. lightly chop onion and herbs and process everything minus the flour/baking powder (obviously you don't want to puree it, just pulse it to get the right consistency). combine the remaining dry ingredients and add to mixture - just enough so it doesn't stick to your hands. refrigerate for a few hours.
notes: i've omitted the parsley and it goes unnoticed. also, you can make the mixture the day ahead and add the flour/b.powder 1/2 hour or so before using so the baking powder doesn't lose its levitation properties. if they fall apart they need a bit more flour, but i've never had this problem.
these can be fried, sauteed, pan-fried, or even brushed generously w/oil and baked

Today is a HUUUUGE day for me as a vegan because even after a fucking year and a half I had never made hummus. Until now. I was so giddy! It turned out ok; not amazing but certainly not terrible especially for a first time. I will definitely tweak it until I come up with a perfect mix of flavors.

I'm also cooking these italian sausage burgers as we speak. It's the first time I've used tofu and gluten simultaneously but I've read the most wonderful things, so I hope this turns out good. Later tonight I'm making some sort of rustic white bean and cremini mushroom thing with a sage-breadcrumb topping (from Veganomicon) so I think tonight is going to be like the best dinner ever. Everyone's invited!

The burgers came out OK; definitely room for improvement but pretty decent when you fry them up all brown. Yesterday I made the ubiquitous Veganomicon chickpea cutlets and they were waaaaaaaaaay good. This is definitely going to become a staple of my diet. I had a hard time getting them to cook all the way through w/o burning, but I just have to either make them thinner or cook them on lower heat next time. The crispy exterior and chewy texture were amazing; everyone, you will love these.

I also have two portobello caps in my fridge; the possibilities are endless!! What should I make?

mushroom risotto!!!

Today's dinner was a v simple one: BBQ Boca sandwiches. It was just 4 coarsely-chopped Boca burgers with one batch of this simple and tasty BBQ sauce, which was the perfect amount to coat all the burgers. I just sliced open two 6" sub rolls and scooped out most of the bread and VOILA!!

These totally hit the spot. Sometimes I forget how good simplicity can be.

https://www.youtube.com/watch?v=h8growuncz0

Ohhhh man, dudes, today for lunch/dinner I thinly sliced and sauteed those two giant portobello caps I had, and then threw in 5 cloves of garlic (also thinly sliced) about a minute before the shrooms were done, and then slathered it all over some pizza dough (which was covered in olive oil), and topped it with fresh rosemary, freshly ground black pepper, and sea salt. This is the ish; wait til I show you a picture.

stevie, if u r ever in south texas, holler at me, we have a spare bed and you can make me and my wife some food 4 REAL

That mushroom pizza sounds so amazing & tasty!

Srsly, I may very well take you up on that if I'm ever in s. texas.

Oh cool! I made a greatphilly cheese steak this weekend using portobellos instead of meat. google that recipe up - my wife loved it.

by the way, I've been wondering: are there any good guides to - how should I put this - what processed mass-market foods are actually vegetarian? The kind of distinctions I'm interested in making for people are along the lines of "McDonald's french fries use beef flavoring while Burger King does not" or similar issues. Are there any resources like that, other than going to their respective websites and reading the nutrition info?

http://www.vegetarian-restaurants.net/OtherInfo/FastFoodRest.htm

i've seen variations of websites with this information

That is pretty much what I was looking for. Thank you, m bison.

I know this is probably cruel of me but:

http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs164.snc4/37551_10100151825916529_8832499_55565867_4942115_n.jpg

Oh shit, can you Fedex that to me like right now?

ayo let's all vote in the food fights and str8 murk fools like bloc quebecois style

m bison's bloc vegecois voting guide (plz save discussions of actual foods to respective threadz):

it's the ILX FOOD FIGHT!!!! Round One - Group A
Pastries vs. Chicken Fried Steak
Bacon vs. Peanut Butter
Oatmeal vs. Hard Cheeses
Avocados vs. Chicken

i feel like if gotta explain this group 2 u, u r 12 and too young to be playin on these boards, get back to your summer reading

ILX FOOD FIGHT!!! Round One - Group B (prostate health formula)
Soft Cheeses vs. Pasta
Curry vs. Asparagus
Salad vs. Risotto
Olives vs. Pizza

feel like u shd follow your <3 on those last two, i've had some mushroom risottos 2 kill 4, but salad is pretty all-encompassing. olives are the basis for the oil that is essential 2 life (and good pizzas) but pizza is pizza so

ILX FOOD FIGHT!!! Round One - Group C (Canadian National Anthem edition)
Sweet Pies vs. Falafel
Crisps vs. Bagels
Berries vs. Burritos
Crab vs. Poutine

last one is a fucking trap imo, but both are p weak competitors and i feel berries or burritos can take em out. lots of canadianese around these parts, so i feel we should crush their sprits early by throwing up crab to be slaughtered by berries, which are too vital for lots of things whereas there are a number of other flatbreads wrapped around some other options in lyfe.

ILX FOOD FIGHT!!! Round One - Group D (the one that gets WmC chased by an angry mob)
Cake vs. Soup
White Rice vs. Kebabs
Mushrooms vs. Fish
Steak vs. Potatoes

voting white rice b/c it includes basmati and is like in most of the best cuisines on earf. also, thoughts of weak veggie kebabs makes me want to skip every bbq ~4 tha rest of my days~. ppl who vote soup over cake are twee softhands imo.

ILX FOOD FIGHT!!! Round One - Group E (Subatomic Building Blocks of the Universe group)
Eggs vs. Cookies
Tofu vs. Fondue
Peaches vs. BBQ Ribs
Crepes vs. French Fries

fondue is some prom dinner bullshit and u know it. french fries are the netherlands of this group. or maybe prince.

ILX FOOD FIGHT!!! Round One - Group F (Hippies United Against Humanity group)
Hot Dogs vs. Lentils
Tomatoes vs. Ice Cream
Spinach vs. Savory Pies
Watermelon vs. Lamb

lentils are some all-time life shit 4 me, ppl who select hot dogs probably have those rubber testicles dangling from their lifted f-250s yeah i said it what what. ice cream has a chance b/c of home field advantage (summertime). want to crush britishland's spirits, so spinach ftw. also, re: lambs:

http://pages.sbcglobal.net/bluealbino/SYP/images/lisa-lamb.gif

ILX FOOD FIGHT!!! Round One - Group G (featuring the Atheist's Nightmare)
Confit de Canard vs. Sushi
Tacos vs. Bananas
Sausage vs. Shrimp
Waffles vs. Limes

voting shrimp tactically since there is no good answer there and limes should take them out. banans/tacos is srsly messed up, tacos are like in my BLOOD but bananas are like all day every day in my mouth. when in doubt, pick the dick-shaped food (more dudes on this board==more votes for dick-shaped foods).

ILX FOOD FIGHT!!! Round One - Group H (now with more aphrodisiacs)
Foie Gras vs. Hummus
Hamburgers vs. Pistachios
Chocolate vs. Pad Thai
Oysters vs. Cheesecake

disgusting savgery v greatest condiment??? like 4 real, u made me choose bw bananas and tacos but....i dont even know bro. chocolate is the bomb, always, cheesecake bc my wife makes excellent tofu pumpkin cheesecakes at thanksgiving. pistachios are the proverbial lamb to slaughter (hamburgers maybe brazil in this group, crossing my fingers for a hummus upset yall).

Love u bro but you are srsly confused on this berries v. burritos thing.

Also plz recipe for tofu punkin cheezcake.

Also also "when in doubt, pick the dick-shaped food"

i wanna say its in the joy of vegan baking

also plz imagine a world without strawberries and raspberries. try to imagine the back of kate bush's "the red shoes" berryless. smh.

I know I know but guh burritos...... ok you're probably right. But that is seriously not fair.

haha thanks for this.. i considered doing it myself but i'm lazy and didnt even get through Group A (which is stacked with great veg choices btw)

hey guys someone wrote an article in the nyt or on salon or w/e a while ago about how oysters can and should be consumed by vegans, do you agree y/n

Haha no. Sounds like something Peter Singer might have said?

http://www.slate.com/id/2248998

^ is this the piece?

yup

Directions:

The secret to good hummus, and the difference between hummus and chickpea mash, is to understand what is really going on with the tahini.

― It's like 10,000 spoons from New York and New Jersey (Stevie D), Monday, July 5, 2010 2:31 PM

this seems like a good protip about the tahini, will try it next time.. but the rest of that recipe seems way off, 4-5 cloves of garlic and half can of chickpeas sounds proportionally wrong. 2 cloves is enough, 3 if you want it strong. also use the full can and cook the gdamn things first until the skins fall off, otherwise you'll get crippled by hummus gas

Didn't agree with that article cos for me it's not really about environmental issues or whether or not oysters feel pain. I would just be bummed that the little dudes had to die just cos I couldn't be bothered to find something else to eat.

srsly considering a 30 day vegan trial membership

From the environmental and animal welfare perspective, bivalve molluscs are about as close to vegetables as exist on our arm of the tree of life. You still get all the health issues of excess protein (particularly the largely animal sourced methionine/cysteine) in your system: kidney disorders, and bone loss.

mostly because i haven't been cooking a lot lately and what i have been doing is same old same old "pan sear $MEAT" serve w/brown rice and leafy green nutrinazi boringness

tho god srsly i eat delicious berries/granola/yogurt like every day, what to do. like, eggs are tough to get rid of (mostly because i can't square up a decent ethical stance against stealing an egg from an otherwise happy chicken on a little local farm in rural MN), but doable since i don't eggs all the time. meat---str8 delicious, but i'm increasingly uncomfortable with it. cheese---love it to death but really it's just good hard parmesan that would hurt the most. milk---is for babbies. but damn homey, yogurt???

From the environmental and animal welfare perspective, bivalve molluscs are about as close to vegetables as exist on our arm of the tree of life. You still get all the health issues of excess protein (particularly the largely animal sourced methionine/cysteine) in your system: kidney disorders, and bone loss.

― ὑστέρησις (Sanpaku), Monday, July 26, 2010 3:47 PM (1 minute ago) Bookmark

yeah but even if what you're asserting is true, i srsly doubt that a vegan who decides to incorporate oysters into his or her diet is like suddenly going to develop osteoporosis and go into renal failure.

Soft tofu in a blender + vinegar or lemon/lime juice will do in a pinch for middle-eastern recipes that require yogurt. As for the western yogurt style of sweetened semi-custard in plastic, its a dessert, more or less. There are creamy deserts in vegan cookbooks too. Not the same mind you, but I imagine (I'm not a dessert person) that they'd satify the sweet tooth...

mostly i am thinking: curries and breakfast. like srsly eat fruit/plain greek yogurt/nutz/maple syrup every dang morning

Hey gbx, I don't know about there, and i don't know what you think of soya, but you can get pretty excellent soya yogurts here. Think there are other alternatives out there too, but wouldn't know so much about those. Xps

anywayyyyy:

currently have in the fridge---

2 blocks tofu
1 block tempeh
a red pepper
some dino kale
mixed salad greens
a zucchini

what do i do

xp i always thought soy yogurts had animal stuff in em?

gbx: Those health issues occur only after chronic consumption over decades.

BTW, anyone looking for a vegan alternative to scallops should seek out some Worthington fake-scallops in a can. More or less just formed clumps of soy protein, sauteed with some veganaise and stepmother's pantry salmon seasoning, it made a nice salad topping when I visit (0.5 miles from a Adventist church with vegetarian shop in the lobby).

oh god dont remind me of scallops

i am trying a thing, here

xp i always thought soy yogurts had animal stuff in em?

Not here they don't, thank god

Btw do salad with grilled vegetables and a bit of tofu?

realistically do you think it might be better to ease yourself into this? if it's something you want to make permanent (and not some 30 day challenge type thing) it might not be a bad idea to only eat meat on the weekends or do something like that, just so your not overwhelmed or super-depressed about missing your fav foods. i don't know how many of my friends have told me they were becoming a vegetarian/vegan then gave it up by the next time i talked to them.

xxp

i eat pretty veggie as it is, these days, so it wouldn't actually be that hard, i don't think!

eating vegan is p easy once you're in it, easy to psyche yourself out b4 u do it tho (hence why i ate dairy&eggs for about a year and half b4 going full hog no pun intended)

voting guide cont'd

Pastries vs. Bacon
Hard Cheeses vs. Chicken
Pasta vs. Curry
Salad vs. Pizza

1st is no-brainer, 2nd is lesser of 2 evils, 3rd is viewer's choice but tbh curries are the business. last one is def a 4 yr health or PIZZA PARTY what are yr priorities in life kind of q. the adult in me sez salads offer a wide variety of nutritional and gustatory pleasures but the kid in me sez PIZZA PIZZA PIZZA PIZZA PIZZA PIZZA. since it's not friday, tempted 2 say NO to pizza (nb: friday was a common pizza meal night in my house, prob why i got so fat), but i will feel like a part of me is dying either way i vote.

nb2: this would not be a debate were it not for the daiya pizzas now available in my lyfe.

ILX FOOD FIGHT!!! Round Two - West Bracket

so i got some daiya

one of us, one of us

ILX FOOD FIGHT!!! Round Two - East Bracket

Sushi vs. Tacos
Sausage vs. Limes
Hummus vs. Hamburgers
Chocolate vs. Cheesecake

rly the only one that required more than 1 second of thought is tacos v sushi, and it required only 2 seconds.

think i'll make tempeh tacos

I know this would make me a disgusting savage in the eyes of many, but I always order pizza with rocket and mushrooms, no cheese. Would be happy to eat that every day tbh.

no dude that sounds delish

LISTEN UP EVERYBODY, there are some SERIOUS noms baout to go down in this post.

This is the absolute definitive ULTIMATE in frozen vegan treats, and it is also one of the absolute easiest things you will ever make. It takes about 30 seconds, and it is a banana-flavored explosion of yes. What you do is:

• take some bananas that are beginning to turn brown (the point when their flavor starts to change), but are not completely or mostly brown yet.
• now peel them and put them in the freezer for a few hours (or until as frozen as they'll get)
• now take them out of the freezer and break them into a few chunks, and put them into the bowl of your food processor
• now turn your food processor on for about 30 seconds, until it becomes a sillllllky smooth ice-cream like substance
• now eat this. and die.

Just1n3 and m bison, I promise you that if you make this amazing treat for your significant other they will be so so elated and just worship you forever.

It might take longer than 30 seconds, I don't know, but until it's like a velvety soft serve.

<3 steve, i've been thinking of special vegan treats to make ytth when he gets home this week

i CANNOT WAIT for all of you to make this and report back. I couldn't even be bothered to get it into a bowl, I just ate it with a spoon right out of the food processor.

I will give this thing a go because it would seem to be compatible with my skill level. Gotta say that it sounds like something that will look horrific though.

I'm thinking monkey poops.

Oh, I made some good treats the other week (as a decadent breakfast for my wife's birthday). Cooked up some fresh gooseberries with a bunch of sugar and a little ginger. Let it cool down, then used it as filling in some frozen vol-au-vent-style pastry cases. Added a big blob of vanilla soya custard to each before I put the lids on. Really good!

Oops should say that I did cook the pastry first obv, wasn't frozen when I used it.

good news:

1) no meat in the quarters of ilx food fight (not directly anyway, depends how u order your pizza/tacos)

ILX FOOD FIGHT!!! OMG the Quarterfinals

2) georges laraque <333

http://www.cbc.ca/politics/insidepolitics/2010/08/solid-like-laraque-ex-nhl-tough-guy-says-its-easy-being-green.html

3) steve-o has been at my local veg restaurant, yay

http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs246.snc4/39661_686588389455_25406876_38996300_526101_n.jpg

4) masala dosa con frijoles refritos y guacamole

http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs143.ash2/40481_686906976005_25406876_39001808_4895010_n.jpg

http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs212.snc4/38915_686907005945_25406876_39001809_4640511_n.jpg

salsa on the side in that last one

Ooh man, do you have a recipe? I might cook that up tomorrow if you do.

oh man, dang, i kinda half followed recipes and half followed my jones on the potatoes.

dosa batter is p simple but time consuming. i used 1.5 cups of basmati rice and a half cup of urad dal (split black lentils...u can get these at indian grocers 4 cheap). soak that in a bowl for about 4-6 hours. you'll drain most of the water, but reserve some to blend/food process with the lentils and rice. the resulting batter should be...i suppose a little thinner than pancake batter, but it should still be grainy. let that sit in a bowl overnight (if you're in a particularly humid environment, yay b/c it is supposed to FERMENT).

<3 this dude 4 showing u how to do it on the griddle:
https://www.youtube.com/watch?v=bp-YNd_4N04

for the potatoes, i just diced a couple taters, boiled em, mashed em, set em aside. in a pot, threw down some oil and some black mustard seeds (and tumeric too b/c i like it when the oil gets all highliter yellow so when i add the onion i'm like RADICAL!) chopped an onion, added some cayenne pepper and garam masala, let them get translucent, added mashed potatoes and salt and water and stirred until my arm felt like it had done enough.

guac is how u see fit, but i personally like this:
2 large hass avocados (mashed)
chopped cilantro leaves
diced red onion
lime juice
chopped serrano and/or jalapeno peppers
salt

refried beans was packaged (http://ecx.images-amazon.com/images/I/519G3GBG59L._SL500_AA300_PIbundle-8,TopRight,0,0_AA300_SH20_.jpg), sad2say i was on my sandra lee grind with that, but it's a fine, quality product i endorse to tha fullest (app 1mx better than canned, actual science numbers).

oh man I got into an argument about whether or not it's okay to add garlic to guac. sad to see you not backin me up on this m bee

i mean its def ok (tbh sometimes i add garlic salt, kinda cheating but whatevs) its just not my platonic ideal of guac

okay as long as you're not anti garlic in guac I promise I won't beat your fantasy ilh team too savagely this year

I added tomatos to my guac last week but kinda regretted it cuz it made it taste kind of sour

im gonna draft the whole suns lineup and break yahoo from all the 3 balls i'll be raining btw

btw on the warpath, told my 80+ year old jewish aunt the benefits of going on a vegetarian/vegan diet after she expressed her concerns about osteoporosis to me, told her to stop drinking that quart of cow's milk every day and to get her kale game up

so mean to granny!!!

gotta show some tough love sometimes when cow's milk is in the discussion!! the part about cow's milk in the china study is really terrifying

ya, america consumes a lot of calcium but still has some p high levels of osteoporosis as i understand. i'm reluctant to be like OMG COWS MILK IS FUCKING POISON AND U WILL DIE OF BUTT ROT IF U DRINK EVEN A GLASS OF IT but it just seems like from a nutritional nazi perspective there are def better methods of getting yr calcium/vit d fix.

I sent her this link which seems pretty reasoned (i am not a scientist so) anyway I feel at her age (80+) it can't hurt & she's done growing anyway so

http://www.tcolincampbell.org/courses-resources/article/preventing-and-reversing-osteoporosis/category/bone-joint-connective-tissue-and-rheumatic-disease/

hey so in case you are in the market for a mind-blowing flavor opportunity let me just suggest that you do what i did at lunch and make salsa out of g-d fukkin BLUEBERRIES

recipe recipe recipe!!!

There's a new vegan restaurant that opened in Philly called Loving Hut, and it's pretty good (though it seems like most of the ingredients pre-cooked and then combined/reheated to make your dish) and cheap and there's this v super adorable guy that works at the counter and acts flirty with you but doesn't call you when you give him your number.

There's also Horizons, which is a pretty famous and fancy veg*n restaurant it seems, and I told my mom that really all I wanted for my bday was for the family to go there and experience some top-notch vegan food. The entire meal was nearly flawless from start to finish. I started with this smoked eggplant stuffed pasta with tomato puree and got this INCREDIBLE cocktail of Hendrick's gin, elderflower liquier, grapefruit bitters and muddled sage (oh. my. god. I had two.) and then got their trademark grilled seitan for my entree (it was very good but a bit too salty) and then had this sinfully delicious bittersweet chocolate tart with smoked peanut butter ice cream for dessert. I really can't even begin to explain how next-level this restaurant is but if anyone is EVER near Philly you just have to fucking go, no questions.

But now I really want to buy a ton of fresh sage and make a Hendrick's infusion with it.

hey steve is that loving hut place one of those 'supreme master' asian cult places?? they have TVs on like four walls with this constant stream of weird love&peace stuff. anyways, i love their food! they have the best fake chicken. also, steve, if you are ever in LA you should visit native foods - best best best chickin burger i've ever had!

hahaha yes they have all this weird literature featuring this strangely blond asian SUPREME MASTER lady.

i know, right?! she always has on tons of makeup, and there are photos of her meeting with diplomats and presidents... but all the photos are at least 10 years old! there's one in oakland called golden lotus and we also went to one in san diego (think that one might have been called loving hut, too??), staff are always really friendly though.

also: i may have to bring ytth to philly just to visit that fancy vegan restaurant!

OK, there's a Loving Hut in Chicago. Same deal: mystical Buddhist new-age stuff on TV, excellent faux-meat. Strangely, though, it was called Alice and Friends for like eight years and only just adopted the new name recently.

stevie--blueberries red pepper chipotle pepper cilantro parsley salt + pepper maple syrup

notably absent: garlic onion. ginger would be cool too imo

god damn i love my food processor, i can't believe i've never used it for salsa, it is the easiest shit ever

is it a new name only, or new ownership, jaymc? i love alice and friends' food. spicy bbq is best imo. their faux chicken freaks me out tho.

OH Also before I get, I made bbq chickpea cutlets by taking Isa's recipe and nixing the lemon and replacing the veg broth with an equivalent of equal parts water and BBQ sauce. They were sooooo good.

get = forget

is it a new name only, or new ownership, jaymc?

Well, it looks like Loving Hut is a chain, and what was once Alice and Friends is now a Loving Hut franchise. But the owners and menu are the same:

Q: Why did Alice and Friends change to Loving Hut?
A: After years of experience, we decided to renovate and expand into 3 rooms for the public. The family (owners) loved the Loving Hut concept so much, they decided to join the LH Family. The "counter service" now helps the staff to be able to serve more customers with a nobler diet.

Q: Why are the menus different at every Loving Hut?
A: Every Loving Hut is unique and we believe in giving our chefs the freedom to be creative and innovative. Since USA is so vast and every region is unique, we want to cater to the special cuisines of your particular area. Our main goal is to spread the noble and healthy diet of Veganism in many forms and tastes!

nutso tempeh tacos w/lentils and blueberry raita

--start brown rice

--crispy tempeh crumble: grate/crumble tempeh and chuck into oil (i used toasted sesame). get nice and brown and a little crispy, season with black pepper (i used lots), soy sauce and nutritional yeast (if u feelin it). set aside, leaving oil.

--chuck in crush walnuts, garam masala (to taste, eventually), tomato paste, red pepper. onions if u plz. eventually add lentils (v briefly) and then coconut milk and a little water. simmah.

--combine in food processor (i just eyeballed it): greek yogurt (sorry vegans), blueberries, cilantro, lime juice, cumin, cinnamon, cucumber. protip---take any leftover cuke and throw it in yr Brita.

--the lentils take the longest btw (40min?)

--warm up some tortillas in a dry skillet/saucepan and put em under a towel or in one of those stacks if you are so fortunate to have one

--combine tempeh, rice, lentils and raita, feel satisfied. this shit is packed full of good 4 u stuff, and the nuts + lentils + curryness + tempeh really stands up to the "heartiness" and umami of a meat taco. you could swap all the seasoning to a chili style, and sub pico for the raita and you would be in ~mexican business~

god i wish they sold beer on sundays :(

sounds rad

v nutty

protip---take any leftover cuke and throw it in yr Brita.

what does this do!!

cucumber water is v refreshing, like nature's gatorade

yeah it rules

I thought coconut water was nature's gatorade

too exotic

cucumber water is good enough for gentle country folk

coconut water is nature's vitamin water

man I just grilled some corn and made some chili lime mayo a la

http://video.nytimes.com/video/2010/07/23/dining/1247468118400/grilled-corn-mexican-style.html

so it's not vegan but damn it was gooood and you could probably use some vegan sub for the mayo since the mayo is just there to give some 'fat' to the taste

bittman also totally doesn't look like you would expect him to look like from his writing

froze a chunk of tofu, defrosted it, cut it into thick slices, marinated it overnight in a ginger soy poppy seed garlic marinade, baked for 75mins at 225 degrees, panfried it some peanut oil for a few minutes. placed on kaiser rolls with veganaise, red onion, baby spinach and grated carrot. simple and fucking DELISH.

I just had THE MOST exciting trip to the grocery store where I have discovered that not only have they started stocking Gardein products (which was a huge surprise since they seem to constantly stop carrying all these vegan things), but they were on sale for $2.99/ea!! AND the huge bags of delicious veggie potstickers were on sale for half price! And I got strawberries, and rhubarbs, and so many veggies and juices, oh!

dang 3 bucks, what particular gardein swag did u procure?

I went crazy and bought three of them. Beef tips, chicken fingers, buffalo chicken things.

got seitan crumble packs for 1.79 a piece yesterday, v v happy about tacos in the coming days.

Oooh!! I have heard about those I think? The only time I have seen seitan being sold was at Whole Foods and it was v expensive; I've only ever made it from scratch. But I'm going to make a seitan jambalaya this week which I am excited about.

xpost, next time get the chicken scaloppini patties if u can, they are the bomb

I saw them!! I will get them next time for sure. I had them in my hand but threw them down in disgust when I saw the BREADED CHICKEN TENDERS NOM NOM NOM

the latter are very good with bbq sauce ime (want to make a sandwich with these 4 real)

This is perfect because I'm sort of going through a BBQ sauce "phase" atm. Maybe I will nix all my dinner plans and just make them!

Comments on the Gardein Buffalo Wings:

• texture is so fucking amazing, spot on, etc.
• this buffalo sauce could use maybe a bit more hot sauce/cayenne-y flavor? Next time I will nix the packet and make my own sauce.
• kinda wish these little protein guys were breaded or something but it is OK. Well, come to think of it, next time I will nix this whole thing entirely and buy the Crispy Tenders AND make my own sauce
• have you guys noticed in the ingredients that these are made with ANCIENT GRAINS??? I find this cute beyond belief.

ta-nehisi coates is ONE OF US: http://www.theatlantic.com/national/archive/2010/08/im-going-vegetarian/62293/

dang i had the best falafel of my LIFE yesterday, i think they used cinnamon in their spicing and it came with fried cauliflower and eggplant which was a revelation.

i made tofu 'mousse' for the first time! it turned out okay but not great - definitely needs some tweaking. i'm not sure of the quantities, since i kind of just arbitrarily added stuff but:
1 package of silken tofu (i can't remember the brand, but the stuff i used was seriously creamy-textured, no graininess at all)
probably around 1/2-3/4 C of melted 72% belgian dark choc (i wasted a whole bunch of this the first time round by adding a bit of soy milk to stop it going grainy when it hit the tofu - a tip i got from the internet - but it only made it go grainy right away. the trick is, i learned the second time round, to add a little bit of canola oil. also: this maybe wasn't quite enough chocolate)
1 tsp vanilla extract
about 2 tbsp of maple syrup

blended for ages in the food processor

i split the batch and added peanut butter to half and a couple of drops of peppermint oil to the other

spooned into wine glasses, on top of a cookie base made from chocolate-flavoured animal crackers from TJ's (process these with a little canola oil in place of butter, so they get sticky)

the 'mousse' has a super light and creamy texture when first made, but really thickens up with chilling.

What if you tempered in the pureed tofu or something?

Guys I would like to share with you two words that are going to change your life:

Daiya. Nachos.

o i think my life was changed already then

i am going to attempt vegan apple turnovers tonight, with filo pastry - not sure if it'll be disaster or decadence.

Two 5* A+ recipes for the masses:

The first is this amazing TERIYAKI-GLAZED TEMPEH from V3gan Pl4n3t which is one of my favorite cookbooks; it has SO MANY RECIPES!! My mom took one bite of this and was all OH MY GOD STEVE, YOU HAVE TO MAKE THIS FOR ME SOMETIME

One 8oz pkg of Tempeh, poached (boil in water for like 5min) and cut into 1/2" x 1/2" strips
3T soy sauce/tamari
3T orange juice
1 clove garlic, pressed or microplane-grated or minced
2T toasted sesame oil (note that this is probably TOOOO MUCH; I put in less than 1T. Use yr own judgment)
1T maple syrup
salt/pepper, to taste!

Poach and cut the tempeh, and then put it in a shallow dish. Whisk all the rest of the ingredients together and pour them over the tempeh. Let it sit for like an hour, flipping it over halfway through. Spoon the tempeh out of the marinade (which you are to reserve!) and fry it in a lil bit of oil over med heat (or whatever) until it's browned on most sides, abt 5 min or so? At this point if there's any excess oil try to dump/paper-towel it out of the pan. Then add the marinade and let it cook up a bit until it's thick and glazey

While you are doing all of the above, it helps to prepare some basmati rice to your liking, so that you might pair it with this wonderful tempeh dish. You will make mother proud/hungry.

wifey made orange blueberry bundt cake, i ate half of it in the last 24 hours :/

The second is Ms. Dynise Bourgeoisie-cavage's fantastic FETTUCINE ALFREDO from her very good Urb4n V3g4n cookbook. This cookbook is especially nice because the recipes have a "professional"/restauranty-quality to them and lack the sort of somewhat-sloppy iffyness found in some other vegan cookbooks. Also, the recipe introductions are hilariously bougie and she constantly talks about A) her chic, fast-paced city lifestyle and B) all of these exotic places she's traveled to.

1lb fettucine
1T kudzu root (or arrowroot; I've always used arrowroot. You could also use cornstarch, it says)
1 1/3c soy milk
6T Earth Balance
2T nutritional yeast
1 to 1 1/2t salt (I know this sounds like a lot but it's what gives it that cheezy zing, just trust. Or start with a bit and work your way up)
freshly ground pepper, to taste!

Start cooking the pasta. Dissolve the arrowroot (or whatever) in the soymilk. Melt the Earth Bal over med-low heat and sprinkle in the nutritional yeast and whisk to make a lolroux (this is not a real roux, Ms. B4lcavag3!), and then slowly whisk in the soymilk, and then add the salt. Turn heat to low and cook it til it thickens up (whisking occasionally!), abt 15 min. Add it to the cooked pasta and NOM NOM NOM!

This has become my go-to quick "I want tasty food RILL RILL FAST!!" recipe, and I think you will be quite delighted with it. My mom ate this once because I left it in the pot sitting on the stove and she thought someone had made actual cheesy pasta.

oh man wd nom that bundt.

i did nom. i nom'd last night and i nomd for breakfast this morning.

i feel terrible asking this but what is tempah?

its what u have if u r quick to angah

non-dad joke, wiki-answer:

Tempeh, or tempe in Indonesian, is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is unique among major traditional soy-foods in that it is the only one that did not originate in China or Japan. It originated in today's Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and strong flavor. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine; some consider it to be a meat analogue.

sounds intresting - is it easy to get hold of?

not as available as tofu obv but depending on your availability of natural foods grocers, yeah, it's not super rare in my american exp

i can't stand the smell of it - kind of fishy

Not a tempeh fan, tis kinda cheesy and ripe in an anatomical way.

PETAL I am about to go to the store to get ingredients for spinach pesto--please give me general proportion guidelines! You said you used cashes--did you roast them? Pine nuts are so pricey...

PS if you blanch or steam the tempeh it removes a lot of that bitter/fishy taste.

is there a diff between tempeh and seitan

DARLING here is a rough guide (i never measure stuff) (also keep in mind this should be done to taste - if you like it creamier/more mild flavoured, add more cashews, if you like it less zingy add less lemon)

3-5 big handfuls of baby spinach
a bunch of basil
(basically, stuff as much of this ^ into the food processor as you can)
a big handful of raw cashews (could also try almonds?)
juice of one lemon
salt
olive oil (to whatever consistency you like)

this freezes really well, too - which is why i make a big batch and put it into little containers. just defrost it and add more oil and to thin it out.

also: maybe add small amounts of cashews at a time. the last time i made this i added too many and it was pretty bland.

dayo, seiten is wheat gluten, totes diff!

tempeh rules - it is so damn versatile. and Stevie D. otm re: parcooking it first. aside from the better flavor, i think it browns up in the pan better.
made a marinade recently of just sriracha mixed w/some canola and slathered it on the tempeh when it was still hot from parboiling. let it sit a bit so the marinade sunk in, then roasted it. was a really simple, tasty protein part of whatever the rest of that meal was...

Look look I did it!!!

http://img22.imageshack.us/img22/1484/photozb.jpg

The proportions were off and it wasn't as basil-y as I'd liked. I also added some garlic and olive oil and it was soooooooo good.

that looks good. i had a really good vegan version of pesto once which used miso.

parcooking the tempeh makes sense as far as ease in frying, but i don't get the undesirable flavor component you guys are talking about. tempeh's best friend is soy sauce, though, definitely.

one of the best little impromptu meals i made this year was so easy, so perfect. strips of tempeh fried with some garlic, ginger and some spinach dumped in towards the end, soy sauce...with mashed potatoes on side.

dude we r havin a cooking + Beck's™ night some time.

yeah that would be cool

gaaaaaaaaaaaahhhhhhhhhhh i forgot the to tell you about the garlic!!!!!! i'm such a douche :( i knew there was something missing

steve, i made that banana pudding thing for jordan and he LOVED IT!! put some grated dark choc on top, now he wants me to add 'cookie crumbles' next time ;)

OMG YES!! Wasn't it magic??? It turns so smoooooth

I am sad bcz i have no more pesto pasta (I ate it all yesterday)

i made more of that pesto pasta last night! except it wasn't vegan bc i sprinkled grated cheese on it. also: try adding some baby spinach leaves to the pasta and pesto, and some high quality balsamic.

i bought a $16 bottle of balsamic (a tiny bottle) a couple of weeks ago, and now i can never go back to the cheap stuff! i could drink a glass of this stuff, it's so sweet and delish.

here is my new favourite veg recipe:
CAULIFLOWER POPPERS
whisk together:
2tbsp olive oil
1tsp dijon (recipe states 2 but that's too mustardy imo)
3 cloves minced garlic
2 tbsp nutritional yeast
1 tsp dried tarragon (or dill)
juice of one lemon

chop head of cauli into small florets and toss in sauce. bake 30-40mins @ 400. the sauce caramelizes and is amazing.

oh I hate mustard. And cauli. But I need good balsamic; I always buy the cheap stuff and it's OK but not GRREEAAT

i don't really like mustard either, but this is surprisingly tasty - the flavours balance really well.

Can anyone point me towards any good vegan bread recipes? Any good books out there? Was thinking about getting the Colleen Patrick-Goudreau baking book, but it looks like it's mostly cakes and shit.

i haven't tried this, and it may not be the kind of bread you're looking for, but this sounds good:

http://misskitchenwitch.blogspot.com/2010/09/goodbye-summer-hello-7-days-of-aloha.html

1 tbsp instant dry yeast
2 tbsp warm water
3-4 cups unbleached all-purpose flour or bread flour
1/2 tsp sea salt
2 tbsp flax meal beat with 6 tbsp water
1/2 cup coconut milk
3 tbsp earthbalance
2/3 cup vegan white sugar
1 tbsp vegetable oil
Soymilk for brushing (opt)

Make a paste with the yeast, salt and water and set aside.
Warm the earthbalance and coconut milk over very low heat,
but do not cook or get it ‘hot’. Add the sugar and flax to the
coconut mix, then pour over the yeast paste.

Add the flour a half cup at a time until it forms a ball and turn
out on to a clean, floured counter top. Knead in some flour if
it is too soft to knead. Knead for about 10 minutes.

Place in a mixing bowl with the vegetable oil and roll the dough
around to ensure it is greased. This prevents your bread dough
from cracking and becoming hard while rising. Cover the bowl
with a towel and place in a warm spot.

Let it rise for about an hour and a half or until it has doubled in
size. Remove from the bowl and using a pastry knife or something
similar cut small balls about the size of plum. Fold the piece of
dough under a couple times to make a nice smooth roll.

Place onto a greased sheet as you go. After all the rolls are shaped
allow them to rise again for about 30-40 minutes. Brush the tops
with a little soymilk if you want before baking at 350F for 25-30
minutes until the tops are golden brown. This may differ a little
as I originally baked these at a high altitude and adjusted the
recipe after the fact.

IIRC most bread recipes are already vegan or very easily veganized (e.g. sub soymilk for milk). I would just go for traditional recipes for this sort of thing, though I am no bread-baking expert. I would recommend trying focaccia because it is v easy and unbelieeevably delicious/you will wow everyone who tries it. My fave recipe is http://allrecipes.com/Recipe/Easy-Focaccia/Detail.aspx ; try adding some chopped fresh garlic too. Also nix the parm obv.

I have a seitan pot pie in the oven; I will provide pictures soon. Soooo o o o excited abt it

Was thinking about getting the Colleen Patrick-Goudreau baking book, but it looks like it's mostly cakes and shit.

― My glowbo's ain't half itchy (NickB), Thursday, September 23, 2010 4:31 PM (3 hours ago) Bookmark

worth it for the cakes alone, but there are some gr8 bread recipes in dere

Thanks peoples!

http://i55.tinypic.com/2n69eys.jpg

I am experiencing UNSWEETENED SOYMILK for the first time, with a bowl of maple and brown sugar LIFE cereal (Yes, it exists; it tastes like Pancakes LIFE). I think it is v refreshing and that I v much like it.

p underrated

It will work so much better in savory dishes.

Stevie go to Chinatown and get some fresh made unsweetened soymilk

Stick with it for a couple of weeks and it just ends up tasting normal.

If I used soymilk much at all I'd look seriously at getting one of these:

http://ecx.images-amazon.com/images/I/41G2yAh-GsL._SS400_.jpg

Automatic soymilk maker. Add dry soybeans (or almonds, or pecans), come back in a couple of hours to 1.6 L of soymilk. $99.

And once you have soymilk, homemade tofu is a cinch (just at calcium chloride to precipitate, then press).

The only thing about homemade soymilk is that it's not fortified like Silk is. I rely on it for my B12 and shit

I've a $8 bottle of cherry flavored sublingual B12 with a dropper tip, with around 1500 drops each with 7 times the daily RDA. It would last 25 years taking it out of the fridge once a week. The only other vegan-necessary supplement for people in sunny climes*, DHA, is the expensive hassle. (*D is recommended for people with winters).

^^^ sanpuku, emperor of vegan nutrition

I take a b-complex multivit sometimes

think your liver stores enough B12 at a time to last you for a few months. or years. or something.

folate is more impt than b12 iirc

also vit D deficiency has more to do with northern climes than winter per se---ppl in Colorado get winter but they also get 300+ days of sun. a pedantic point, but one to keep in mind if you live in a relatively southern zone that still gets "winter"

officially giving up my obscene, always-eating-way-too-much-shitty-food lifestyle. have mostly eaten healthy stuff today and am now gonna follow this and the other nutrition thread

welcome ksh!!

once u go veg, u never go neg

whats up, made hella biscuits yesterday

5 ingredient recipes <33333

thx dayo!

oh man, I'm not ready to go vegan/vegetarian yet, if ever, but I am definitely up for following along and trying not to eat shit all the time

hey ksh! good luck dude. i have spent the week eating shit and am going to try and go all of next week eating properly. also have started running again, as my shoulder seems to have healed from whatever was making it hurt whenever i exercised.

xp what is your biscuit recipe mr bison??

i have steve's mac n cheese in the oven and the chickpea cutlets in the pan... really hope this tastes good, as it's the first proper 'cooking' i've done in ages (today is the first day of rain for winter, so i am ushering in a season of cozy hot meals)

OMG Jus have you made the mac before??? It is soooooo gooooood! And those cutlets! Jordan will love it I bet. Let me know what you & him think!

WELL, jordan loved the mac n cheese but i was way less impressed - the sauce seemed really dry?? maybe i did something wrong??

the cutlets... it says to knead the mixture till it forms strings, about 3 mins, but i was kneading and kneading and it wasn't really doing that so i just decided to make the patties and cook them. the LOOKED really good, got nice and brown and crispy, but they were mushy and gross and gritty!!! yuck!!

so basically i somehow fucked both of these up without even knowing what i did wrong :( :(

Oh yeah you def have to let the gluten develop. If after 3 min you have no stringy elasticity add a bit more vwg. Was the flavor OK at least?

no! jordan said they tasted fine but gritty.

i wish we were rich so we could hire you as our chef!

I recommend (if you're a first timer with gluten) trying Julie Hasson's recipe and technique here:

https://www.youtube.com/watch?v=4wmNlHOfSrA

Full recipe here

I've had luck kneading the gluten dough in a food processor with the plastic kneading blade. Mix dry ingredients, add liquids, mix again, wait 5 minutes, mix again. Most important thing is to keep the temperature at a very low simmer. Once cooked, the sausages can be lightly browned on a non-stick pan.

Yeah I'm still in the process of mastering seitan and I've made it probably almost 10 times now in various forms. That sausage recipe is a very, very good one. My go-to recipe is the simple seitan in Veganomicon with the directions followed EXACTLY (it'll be a dough at first that eventually gets stringy and elastic after a minute or two of kneading)

also omg her hair <3

What do you guys think about this whole thing?

http://www.guardian.co.uk/uk/2010/oct/22/pamela-anderson-poster-peta-vegetarianism

sweet poster?

i thought peta had already done something like this before. at any rate, i generally think peta does more harm than good, this poster, i dunno.

I hate hate hate PETA

jordan has a friend who recently quit working for them bc apparently they really are a bunch of fucking psychos.

well no shit they are a bunch of psychos. nice poster tho.

What should I do with this can of fire roasted tomatoes I have?

Also, I haven't had a real winter coat in about 4 years. I just keep layering hoodies and spring jackets but I'm sick of doing this and I want something warm, vegan, and not ugly. I also need to be able to bike with it. Advice?

Poster is weird, objectifying, misogynisty IMO which is sort of why I hate them. It's this attitude of "Let's exploit EVERYTHING ELSE for the animals!!"

Yeah that's what I got, it seems to be an advertisement for sexist objectification as much as anything else. I think that Peta do some good educational stuff, but this is just socially backwards imo.

As for winter jackets, what were you thinking of - something that looked like a down jacket? There are loads of synthetic things out there at the cheaper end of things afaict. Somewhat harder to find vegan alternatives to wool coats though.

get a softshell

I hate the puffy bulky down look. The svelter the better

http://content.backcountry.com/images/items/medium/MHW/MHW0727/TWGLX.jpg

i have this in black. mountain hardwear "tanglewood"

btw a GIS for "tanglewood mountain hardwear" is baffling and totally NSFW???

Svelte *and* warm is tricky at the best of times... xp

Yeah, such is the problem :( that jacket is v nice!! Goddamn though I wish someone would give me like $800 and let me run loose in Topshop

PS I just made the best hummus I've ever made. 1 cup of dried chickpeas soaked overnight and then boiled for ~1.5h, deskinned as many as I could before I grew bored, did the crema thing with 1/4c tahini and the juice of one lemon before adding half the chickpeas, processing, and then adding the rest. Also put in 3T each of both olive oil and the reserved coking water, 2 cloves of garlic, a good amount of salt and pepper, and about 3/4t of cumin.

Cooking. The cooking water.

Now I make marinara for the gnocchi.

Man, I haven't had gnocchi in ages. Was watching Nigella the other day and she roasted it in oil which seemed so very wrong but kind of an interesting experiment to try.

xpost to Stevie D - did i thank you upthread for that crema tip? i've made gallons and gallons of hummy over the years at different jobs and at home and that is the single best suggestion of all time. - TY!

made sweet potato gnocchi awhile back for family (served w/sage brown butter). was a lot easier to work with than i was anticipating. time consuming, but they totally rocked. needta make those again someday soon

I wonder if "brown Earth Balance" is remotely feasible? I keep hearing abt SP gnocchi w sage. I really want to try it.

Oh and that crema tip wasnt me! Someone else posted the link but I forget who.

if this is for biking (per yr FB message), svelte/warm isn't that hard since the latter is going to come from your caloric output.

the best stuff imo for active and svelte winter wear is gonna be stuff geared towards backcountry skiing/ice climbing/alpine climbing.

also, not all puffies (guessing down is out of the question) make you look chub. some are pretty slim. pro-tip: insulating layers go OVER "outer" layers. that is, if you're biking, you can get away with a base layer(s) and a softshell. when you're no longer generating your own heat, you can wear a puffy over the top to get warm.

hey steve if you find something you like from moutain hardwear we might be able to hook you for cheap - jordan gets access to their staff store bc of his job and the prices are way below retail.

do it. MH makes good stuff

holy omg. I've posted my super top secret (not at all) #1 of all time best marinara recipe on the planet before, right? The one from Urb4n V3gan? Because seriously I've made this shit like a dozen times over the past 2 years and it never fails to blow me away. Eating it with gnocchi and whoaaaa

omg I HAVEN'T!! OK listen up everyone ever, if you only make one recipe from this whole thread, make this one right here. You go through life and you have good tomato sauce and bad tomato sauce, but you've pretty much got tomato sauce pegged. And then you try this. I shit you not it's in a league of it's own and I know I rant and rave abt good food a lot but this seriously it. I actually keep the recipe in a text file on my desktop for easy access.

J0HN'S M4RINARA SAUCE (from THE URB4N V3G4N)

6 tbsp olive oil
1 medium onion, finely chopped
1 head garlic, sliced (about 15 cloves. For real. Don't skimp!)
Freshly ground pepper
1/4 tsp red pepper flakes (optional; I just did 1/2t and it has a very nice kick)
2-3 tbsp dry red wine (I do closer to 3)
40 oz canned or packaged chopped tomatoes (she recommends Pomi brand; I used 28oz can crushed + drained 15oz can diced)
2 tbsp + 1 tsp fresh chopped basil (or whatever; I use a bit more)
1 tbsp dried parsley
1/2 tsp dried oregano
1 - 1 1/2 tsp salt (check if your packaged tomatoes already have salt in them!!)
1/4 tsp sugar
Vegetable stock (only if you want a thinner sauce)

In a large pot, heat oil over medium-low heat. Saute onion until soft, about 5 minutes. Add garlic, freshly ground pepper, and red pepper flakes. Saute until garlic is soft, about another 5 minutes, being very careful not to burn it. (Turn down heat and/or remove from heat and sprinkle with salt to draw out moisture if you find it browning too quickly.)

Add red wine. Stir well. Add tomatoes, dried herbs (not the basil!), salt, and sugar. Cook uncovered over medium heat about 45 min to 1 hour. If sauce thickens too quickly or if you prefer a thinner sauce, add vegetable broth, about 1/4 cup at a time, until sauce reaches the desired consistency. Stir in basil after you remove from heat

Yield: a large pot, enough for 1 1/2 pounds of pasta or a pan of lasagna. It is THE ABSOLUTE BEST sauce to use for tomato pie (that is, focaccia-like pizza crust with sauce on it, not an actual pie) because it's very chunky and hearty.

hey ksh! good luck dude. i have spent the week eating shit and am going to try and go all of next week eating properly. also have started running again, as my shoulder seems to have healed from whatever was making it hurt whenever i exercised.

― O holy ruler of ILF (a hoy hoy), Sunday, October 17, 2010 9:48 PM (1 week ago)

thanking u!

i have a bunch of kale stems in my fridge right now. is there any way to cook these that will make them easier to eat?

I am kickin it kid-style and making some vegan pizza bagels; so psyched! Guys can we do a collective vegan cheese shoot-out?

based on recommendations in this thread i bought some daiya and didnt really have anything to cook it with so i ended up just eating it out of the bag

thumbs up though

Daiya: obviously this is the king of vegan cheese atm. It melts wonderfully and has a very cheeselike flavor, but tbh after working at Whole Foods' pizza bar and eating samples of the vegan pizza all the time I am sorta sick of it. That being said, I had a slice of Daiya pizza last night and very much enjoyed it (and I fucking love Daiya nachos). I think if it's cooked right and used IN MODERATION it can still be pretty good

Galaxy Nutritional Foods Vegan/Rice Vegan singles: this shit is mad mediocre. It is vaguely cheeselike but pretty damn bland from what I recall. It doesn't melt very well and the texture is kinda weird. In my opinion there is really no reason to use this, because whatever you are making and want to add "cheese" to will probably taste better without this.

Vegan Gourmet: this used to be the king I guess before Daiya arrived. It is so finnicky re: melting and it hardens back up immediately once it's below it's melting temperature, but it's not bad when used properly on a nice pizza or something. Again, like Daiya, it's really gross if you use too much of it.

Tofutti singles: these I think are my favorite at the moment. I just picked up a package and the flavor is incredible. They don't really melt per se (I don't think) but they soften up nicely enough to be meltedesque. I'm really excited to try grilled cheeses with these. I think these have hydrogenated oils or some shit but tbqh I don't care at all.

Sheese: I have never had Sheese.

are they partially hydrogenated or fully hydrogenated? not that it matters that much, but if it's fully hydro'd then it's a saturated fat and not a trans fat.

Here is a nice festive joke for you all:

Q: What do vegan zombies eat?
A: GGGRRRAAAAIIIINNNSSS!!!

I'm going to attempt sweet potato gnocchi tonight. How should I prepare the sage in a sauce-like fashion? Just melt some earth bal and add coarsely chopped sage and let it heat up for a few min?

TOTALLY just found the recipe I'm making for T-day this year:

http://www.meettheshannons.net/2010/11/betty-crocker-project-thanksgiving.html

CAJUN DEEP FRIED TOFURKY NOM NOM NOMG

can i say, whole foods mock chicken salad....the business

also, wife made pumpkin cheesecake, its about to go DOWN

UUGGHH I totally slacked this year and all I gave is what's in the tofurky box. That being said, I'm still quite excited to eat it all.

Ps I have been scouting for a good pumpkin chzcake recipe; might your wife share hers?

i will need to look it up, but yes, i will share someday soon

4 no good reason, i went a-googlin to find out more about the fucking risible california dairy commercials, found this:

http://petdefense.wordpress.com/

which seemed awfully obsessed with hsus-hatred for one crank. scrolled down to find something with a logo reading NAIA, searched them:

http://www.sourcewatch.org/index.php?title=National_Animal_Interest_Alliance
http://www.naiaonline.org/about/board.htm

board members of this front org are a veritable who's who off animal exploiters (circuses! egg industry! breeders! someone at university of arizona who's in charge of racing industry program....WTF how does that even EXIST?)

not doing this to be all THRU TEH LOOKING GLASS, but it is a pretty harrowing reminder for me to see how monied interests are mobilized to fight on issues that are totally marginal in contemporary american politics, and how much ground there is to be covered before animal issues are national issues.

you guys might not know it but i basically enjoy baller status when it comes to chili. won two cook-offs in college (w/no-bean pulled-pork texas-style chili, don't hate) and hosted a chili cook-off on my b-day for a couple years that continued even after i graduated, no biggie.

anyway this recipe is the shit: http://www.theppk.com/2010/04/1379/

1 package (8 oz) tempeh, diced medium
1 large yellow onion, diced medium
1 green RED bell pepper, diced medium
1 large carrot, diced small
3 cloves garlic
1 Tablespoon olive oil + 2 teaspoons
2 teaspoons soy sauce
3 tablespoons chili powder
2 teaspoons cumin
2 teaspoons fresh oregano, chopped (or 1/2 teaspoon dried)
1 1/2 teaspoons salt
Couple of generous dashes fresh black pepper
15 oz can pinto beans, drained i used garbanzo cuz its all i had...black would be best imo
1 cup good dark beer (I use Negra Modelo) well you know what isa i used this and it kicks negro modelo's ass
18 oz can diced tomatoes
3 tablespoons tomato paste
1 1/2 cups water or veg broth i used chicken broth, i'm sorry
2 teaspoons pure maple syrup
Juice of 1/2 a lemon fuck a lemon, USE LIME
Handful fresh cilantro, chopped (about a cup, lightly packed)

In a large pot, cook onions and green bell pepper over med-high heat, until tender and a little brown (15-20 minutes) stirring occasionally.

At the same time, put tempeh in a large frying pan and fill with water USE STOCK ITS WAY BETTER until it is almost covered. Add 2 teaspoons soy sauce and let simmer over high heat for 15 minutes or until water is absorbed, stirring occasionally. When water is mostly absorbed, mash tempeh with a fork, so it’s crumbly but still chunky. Lower heat to medium and add 2 teaspoons olive oil AND SOME FUKKIN FENNEL SEEDS YOU WILL THANK ME, saute for 15 more minutes.

At this point, the twenty minutes for your veggies should be up. Add garlic and saute one minute, then add salt and spices (except cilantro, you add that last) and saute a minute more. Add beer and deglaze the pot. Cook for 2 minutes. Add tomato sauce, tomato paste, beans and water. Your tempeh should be done cooking so add that as well. Lower heat to medium, stir it up and cover for 20 minutes, stirring occasionally. Uncover and cook 30 more minutes stirring occasionally. Add maple syrup, lemon juice and stir it up. Add cilantro. Serve!

also: SPLASH SOME OJ IN THAT SHIT AND SOME COCOA POWDER IF U GOT IT

oj+cocoa is nxt level, i must TRY

that's why i'm a champ

http://profile.ak.fbcdn.net/hprofile-ak-snc4/hs621.snc3/27519_10150149290975315_6770_n.jpg

i made vegan french toast for my husb's b'day today! it was quite successful, except i used the wrong kind of bread (i was kind of winging it, having never made any kind of french toast before bc i think it is gross myself) and it sort of fell apart.

what recipe did u use ma'am?

the best and only bread for french toast is mother fuckking CHALLAH (not vegan, tho, soz)

aw u can go eggless on that

I cannot speak highly enough of the Better than Bouillon veggie, no-beef, and no-chicken bases. I have all 3 in my fridge atm; they are amaaaaazing.

is that the one what comes in a jar?

well, i got some bob's red mill egg replacement:

2 tbsp of fake egg powder
whisked w/ 6 tbsp water
some soy milk (like, maybe 1/4 c or so)
1/2 tsp cinnamon
sprinkle of nutmeg
soak thick slices of bread
throw in nonstick fry pan with some fake butter spray
made some pureed rasp+blackberry with sugar to pour over top, along w/ maple syrup

i will def try this again with some better bread - i was kind of stuck, though, was at the supermarket and there bakery bread selection was diabolical, about 7 types of sourdough and that was it. got some kind of italian bread i think, but yeah, it was too full of air and not dense enough.

i have a theory that silk nog would make a gr8 french toast batter ingredient

http://www.nydailynews.com/lifestyle/food/2010/12/03/2010-12-03_7eleven_to_offer_vegan_food_options_at_8_nyc_locations_noodles_DUMPLINGS!_have_no.html

I LOVE CRICKET: THE CHINATOWN OF ILX: THE CHINATOWN OF ILX strikes again

The 7-Eleven I've been to in Philly has those macro vegan noodles n DUMPLINGS!!

PS I cannot wait to try the falafel and chili recipes

made the french toast again this morning - much more successful, now that the bread was more stale. held together completely and crisped up a lot more.

https://www.youtube.com/watch?v=jD4o_Lmy6bU

did this.

https://www.youtube.com/watch?v=vLb5QY9Z53s

wanna do this.

(last one with daiya obv)

i made gbx's chili yesterday and it was delicious. i used black beans but when i make it again ill probably add in an additional half can of pinto beans and maybe drain a little bit out of liquid out of the can of tomatoes

for xmas dinner i made cheese sauce using daiya and while it looked kind of revolting (one jelly-like solid mass that rolled around in the dish) it actually tasted really really good.

stevie d also gave me this ~~amazing~~ gravy recipe, which i changed a little so here is what i did:
sautee diced white onion till soft
add couple of tbsp of some kind of flour (i used some whole wheat stuff) and couple of big splashes of canola oil
add a heaping tbsp of nutritional yeast
whisk till smooth
let it bubble and brown - but not burn
add vege broth (amount depends of how much yr making - i probably added 2c)
add un-beef stock cube
stir continuously till it starts bubbling
add a splash of red wine
add a splash of balsamic
(i used a really shitty red wine and a super expensive balsamic)
grind some pepper in
add a heavy dash of sage and salt

serve on anything and wallow in all the praise from your dinner guests

seriously this was not only the best vegan gravy i've had, but the best gravy i've ever had.

justine at this r8 u will be writing a recipe book

not likely!! i also made steve's banana dessert - i processed some chocolate cookies w/ canola oil, packed it into little glass dishes, chilled it, blended the banana, spooned onto cookie base, topped with grated dark choc - in-laws LOVED it!

omg this makes me more happy than you can realize.

see, all u did there was say "no way will i write a book, now heres some other idea i will be obliged to include in my book"

xp

stevie will ghostwrite the cookbook and then pen a confession once veggie girl's TV personality has taken over

that banana dessert sounds godly

The original recipe can be found at http://vegweb.com/index.php?topic=6966.0 and as is follows. A No-beef cube or 1tsp of Better than Bouillion No-Beef Base would be wondrous!

Vegan Gravy

Ingredients (use vegan versions):

8 tablespoons vegetable oil
3-6 cloves of garlic, squashed and minced
3 slices of yellow onion, chopped
8 tablespoons all-purpose flour
2 tablespoons nutritional yeast
4 tablespoons Bragg's Liquid Aminos, low sodium soy sauce or tamari sauce
2 1/2 cups water or vegetable broth (to start)
1/2 teaspoon ground sage (dry)
salt and freshly ground black pepper to taste
1/4 cup red wine or red wine vinegar
2 tablespoons balsamic vinegar (Ed.- this is too much! Add less to start)
6 sliced mushrooms (optional)

Directions:

In a medium saucepan heat oil on a medium or medium-low heat. Add garlic and onion and cook until slightly tender and translucent.

Add the flour, yeast and soy (or tamari) to make a paste or roux. Be careful not to let it burn. GRADUALLY add the water, stirring constantly. With frequent stirring, bring the gravy to a boil and allow it to thicken. Add sage, pepper, mushrooms, red wine (or red wine vinegar) and balsamic vinegar.

If the gravy is too thin (unlikely) add a small amount of cornstarch which has been dissolved in some cold water. (Dissolving the cornstarch in water first will prevent lumps.)

You can add more water to the gravy if you want a lighter gravy for certain dishes. The flavor is very strong and can easily handle the extra liquid. Its even better if you let it sit in the fridge overnight and gently reheat it. This is great over a lentil loaf, bisquits, potatoes--just about anything you would want to smother with a rich gravy! Enjoy!

Serves: Approx 4 cups

Preparation time: 15-20 minutes

oh shit i forgot that i did add a generous amount of regular soy sauce but no fresh garlic - i had already crushed up a bunch for something else and couldn't be bothered doing more so i just used garlic powder.

"but /what/ do you eat"

rmde & kmt. it's 2011

The New York Times vegetarian Thanksgiving recipe feature from 2010 is still online, and outside the paywall.

we never started a 2012 thread!
Mericans, how was t-day? my wife and I did the vegan restaurant buffet again. hella tamales, great corn pudding, pumpkin curry, baked tofu with mushroom gravy, quinoa stuffing were the highlights.

I ate four plates.

then my wife made pumpkin cheesecake and I ate half of it.

britishers, do u have a gluttony holiday? if not, sry bros.

also ps we are having a huge vegan baby in FIVE WEEKS
srsly, on pace for 9 or 10 pounds

also also pps bumping this thread bc the paleo thread is getting action and I am seeeeeething w jealousy

congrats on your huge baby!

quinoa stuffing

i feel like i'm maybe gonna make more of an effort with weird adventurous labour intensive holiday food this year & stuffing is such a good outlet for that kinda thing. what's quinoa stuffing like?

hold off on the 2012 thread & make 2013, VEGAN SWAG FOR INFANTS, it has something for everyone

Quinoa and couscous and bulghur wheat can be used pretty interchangeably (with quinoa being healthier). I can confirm that Mark Bittman dried cranberry/pecan couscous salad worked well with bulghur, and probably would with quinoa too. Not too labour intensive.

oh sure. i am real on top of the grain triumvirate, i remember how much it expanded my universe to find out there were cous cous alternatives. sometimes i make quinoa & thicken it with orange split peas; they disappear but make it texturally way nicer, kinda creamier. but i can't really make stuffing at all so i don't know if quinoa stuffing is just stuffing + quinoa, but i am curious what you do with it, what it ends up like.

btw re the paleo diet thread & competing with it, can we explore the purple food diet, & how it is a thing, & how it would make you feel like prince, & how great it is to make purple cauliflower & drain the purple water out of the pan, & what an incredible thread purpleness is to unite the different foods you eat:

https://pbs.twimg.com/media/A8gsWbhCYAAb_-0.jpg

It's probably a very healthy diet. The anthocyanin in cherries, pomegranate, plums, red cabbage, grapes, and most berries are potent antioxidants and likely antiproliferative agents. Much of the benefit of veggie consumption comes from pigments that picking the darkest, most saturated color veggie at the market is a good rule of thumb. Red onions over white, red cabbage over green, black beans over lighter varieties, even red apples over Granny Smiths.
What is the healthiest potato?

A new study published this month found that the consumption of 6-8 microwaved purple potatoes a day (they’re pretty small) resulted in a boost in antioxidant capacity of the blood (whereas the plain potato starch control acted as a pro-oxidant) and a drop in blood pressure in overweight individuals... Last year a study found that purple potatoes appeared to suppress both early and late stage human colon cancer cells in vitro, but only if they were fresh... Pigmented potato consumption reduced inflammation and DNA damage in healthy adult males... Purple sweet potatoes may offer the best of both worlds, as suggested in an in vitro study last year on human fat cells that suggested anti-obesity, anti-oxidant, and anti-inflammatory benefits.

http://i.imgur.com/hMaVJ.jpg

amaranth is pretty dope http://i.imgur.com/k8NlW.jpg

that's pretty. hey 乒乓 i've been trying to find pea sprouts since i saw you enthusing about them a while ago, i feel like they could be my new go-to for things i barely notice but eat cause they're healthy (sunflower seeds, alfalfa sprouts, &c).

i saw a purple pepper in the wild for the first time recently but haven't tried, yet. so pretty. & i wish i could find purple sweet potatoes.

microwaving potatoes is weird to me, i know some people go with it.

amaranth leaf is great. normally grow loads of it and then have masses in late summer but this year was a bit of a disaster and it all got wiped out by snails. usually cook it in stir fries or curries, but also use it raw in salads in moderation (got kind of a rough texture raw imo so it would be a bit of a challenge by itself). never bothered to harvest grain from it cos that looks a bit fiddly, the seed is absolutely tiny

congrats on yr babby btw m bison!

i would eat all this purple foods

i made stew w/purple carrots tonight, they are crazy-lookin:

https://pbs.twimg.com/media/A8lwuXaCMAEbr5y.jpg:large

tal ronnen

thank you bisqued god

god that bisque

I tell ppl abt that bisque quite a bit it seems.

i made it w/almond rather than cashew cream tonight, it still worked. & with fire roasted tomatoes for the first time, which i could never find before & which are so tasty, who knew. it's so good & so weird; like i don't know what the distinction between a bisque & a soup is?, but the two sorta avant-garde moves - the roux-ish flour & the cashew cream - give it such a weird slant, like are so crazy effective, the recipe basically tomatoes + celery + carrot + onion & the end product so different. there is more, which i'm gonna deplete with toast tomorrow, it'll be better re-heated, it is kinda thrilling.

Because 2013 is a most-propitious post-Mayan apocalyptic year, and needs a new thread.

Tip for creamy soup makers:

Of the three commercial almond milks available locally (Southern U.S.), Almond Breeze and Silk use calcium carbonate as their calcium supplement, which leads to an objectionable chalky taste when used to thin creamed vegetable soup. On the other hand, Whole Food's 365 brand almond milk uses tricalcium phosphate, which I'm thrilled to note, doesn't have a chalky note.

The basic vegan cream soup recipe is similar for any featured veggie, and uses potatoes for the bulk of the 'cream'. I've used broccoli, cauliflower, spinach, mushrooms, and carrots here:

1/2 part onion, sauteed to translucency, add
1 part featured veggie chopped coarsely
1 part skinned potato chopped coarsely
Veggie stock to cover
bit o' salt & pepper

Heat to boil then simmer 30 mins,
Puree with immersion blender or by transferring to blender,
Add veggie (almond, soy, rice etc.) milk to thin slurry to creamy consistency.
Feel free to add some veggie margarine (tsp-tbsp) at the end if it needs a buttery note (provided, as in dairy butter, by ethyl lactate).

Oops, butter flavor is diacetyl & acetoin - both made from yeast/bacteria fermentation products. Anyway, the easiest way to get them into your food is margarine (vegan brands in U.S.: Earth Balance, Blue Bonnet Light). They're all nutritionally empty calories, and given the palm oil/saturated fat base, most likely bad, but none contain trans fats anymore...

honest question: how many vegans go out of their way to avoid yeast?

.000001%

Yeast is in a lot of vegan processed foods. When hypochondriacs started panicking about monosodium glutamate, processors had to find another easy method to add the savory/umani flavor note of free glutamic acid (one of the 20 amino acids every living being uses to make protein), and decided that Marmite/Vegemite did the trick at low cost. Sometimes its labeled "autolysed yeast extract", sometimes just "natural flavoring", but its almost as common in processed food as dairy & egg derivatives are. I suppose there may be some out there with allergies to yeast proteins, but there's no viable yeast in a jar of Marmite, which is one of the most sterile foods in my kitchen given the salt content.

Myself, I liberally add nutritional yeast flakes (a different product) to popcorn for that pseudo-Parmesan flavor.

Have I mentioned how much I love yeast? As the slogan goes, "Open up this marmite Jar and spread it everywhere”:

The Canadian version of the hemorrhoid Preparation H contains yeast extract. Models soon discovered this product also greatly improved the under eye area, treating baggy skin. As a result yeast extract is now used for cosmetics for the under eye area and for healing damaged skin. Research has shown that the yeast extract increases oxygen uptake of skin cells.

nutritional yeast flakes on everything is vegan eating 101 imo

otm, good for vegan Mac n cheese sauce

I haven't bought it, but there's a new cookbook Artisan Vegan Cheese by Miyoko Schinner that supposedly has dairy cheese styles finally nailed down.

Nutritional yeast features, but the main new element (and the reason I haven't bought the book) is every recipe seems to use rejuvelac, essentially the water drained after sprouting grains. Its not available locally, and I just don't plan my cooking 3 days ahead as would be required were I to make my own. I can barely remember to soak beans the night before.

yeah i've read tons of great reviews of the book, thinking about getting it

nutritional yeast flakes on everything is vegan eating 101 imo

― ❏❐❑❒ (gr8080), Monday, 14 January 2013 21:37 (Yesterday) Bookmark Flag Post Permalink

this is otm but i get sorta sad when i think about what i used to think about nutritional yeast before i started eating/enjoying it. like it seemed so sad to coat a meal with yellow woodchip & kill the whole carefully-arranged meal aesthetic. you'd have all the different constituent parts lined up like a cartoon tv dinner, peas like trees around a mountain of potato, something on the side, a geometric neatness to the whole thing. & then you just shake dust all over it, & it seemed like this was one of those eat-sunflower-seeds-sometimes things you do in the name of abstract non-specific health-improvement.

i do like it though. even just on toast. it just can make your plate look a little needy or specialist.

My mother's heart disease is taking some sharp terms for the worse, she takes handfuls of pills, and the surgeons are getting antsy, so here's a 1.5 hr playlist of NutritionFacts videos on Heart Disease and Diet, in hopefully logical order, assembled for her benefit, but I like to share.

has anyone ever had this stuff?

http://i.imgur.com/yrVgCN5.jpg

its pretty tasty but wreaks havoc on my digestive system, and i forget that about once a year :(

I've has Soyrizo - super greasy (67% fat calories), but it does match the spice mix (chili/cumin/oregano/thyme/allspice/marjoram/cinnamon) of the pork product. The 58% fat calorie Tofurky is probably slightly less upsetting.

yeah i have no problem w/ the deli slices. avoid the ground stuff though.

field roast is where its at, but i'm a fan of these guys too (disgusting mustache iconography aside): http://www.uptonsnaturals.com/

Probably mentioned in a NN thread, but I fell in love with Julie H. 4 years ago:

https://www.youtube.com/watch?v=4wmNlHOfSrA

I like the seitan sausage recipe as well. The slow steaming in foil is the key technique (and was novel at the time), and has inspired a lot of variations. You can change spices to match pretty much any style of animal sausage, bratwurst (mostly white pepper), breakfast (mostly sage), chorizo etc. I can only eat one of these at a sitting, as I'm have a slight inflammatory response to all the gluten.

I dug dr praeger's veggie burgers

Liked the ingredients, but the ones I tried (they were on sale) did have a tendency to fall apart. Dr. Praeger needs a better binder.

I don't really mind that they fall apart tbh

^ i feel like that about a lot of sorta interestingly-ingrediented vegetarian food, i think; like if you get quinoa bread or something, you can tell that it's kinda an awkward thing to incorporate that comes at the expense of texture or structural integrity, but it's good enough tastewise, /weird-hyperbolic-sense-of-~healthiness~-wise, to deal with having a slightly cumbersome or delicate vessel for whatever it is that it's made of.

field roast sausage variety packs at costco y'all

field roast frankfurters are unbeatable IMO, most hot doglike of all veg dogs

I thought the Worthington/Loma Linda Big Franks (canned, available locally only at a shop in a Seventh Day Adventist church) were the most uncanny ersatz franks. Otherwise the whole Field Roast line is pretty top of the line - kneaded seitan is just a better muscle mimic than spun soy protein fiber or TVP, at least for the gluten tolerant.

Haven't really done meat substitutes for a long time, of late I've been cooking ethnic dishes where they're not missed.

RIP Roger Ebert.

Hey, I'm not going all holier-than-thou on you. Think how fat I was for years. I knew the solution, I was weak and lazy. Over 12 years I was eventually able to lose about 70 pounds with a proper diet, but my current weight and superb physical condition can be attributed to my illness. I am unable to eat or drink anything, and my (therefore) perfect diet of canned nutrition has given me an ideal weight and incredibly good blood numbers. I don't recommend that you get sick to get well, however.

What every human being should do is eat a vegetarian diet based on whole foods. Period. That's it. Animal protein is bad for you. Dairy is bad for you. Forget the ads: Milk and eggs are bad for you. Skim milk is no better, because it contains proportionately more animal protein. What you're trying to avoid is dietary cholesterol. You also need to cut way down on salt and sugar, and run like hell from high fructose corn syrup.

Over the years I tried vegan and low-protein vegetarian diets, benefited from and enjoyed them. I found by experience that all one needed was a rice cooker, a knife, a chopping block, whole grains and fresh fruits and vegetables. I got all the protein and calcium I needed. I enjoyed it. But I was tempted. I strayed into the elysian fields of pizza, steaks, hamburgers and soft drinks. I once was blind and now I see.

(sunflower seeds, alfalfa sprouts, &c).

One thing we've been doing is sunflower sprouts. Just bought a big bag of whole sunflower seed bird seed from the farm supply store. Planted them in a window box and periodically harvest the sprouts. Real delicious stuff.

that reminds me of an incident when I was a kid. there was a tupperware container of sunflower seeds on the kitchen table, so being a hungry youth, I had a few. later I told my mom, "yeah, were those unsalted? they were pretty bland and kind of stale." "oh, I was cleaning out the bird feeder outdoors, that was bird seed that had been in there a couple months."

http://www.theguardian.com/lifeandstyle/2014/sep/05/france-chef-alain-ducasse-bans-meat?CMP=fb_gu

From an imaginary world where seafood at anything like current rates of consumption is sustainable. Say what you will about ethical concerns with poultry, but at least its half as efficient as eating plants and isn't decimating keystone species worldwide.