rolling veggie swag 2011: veg[etari]ans unite and cook the tastiest food imaginable (omnis u shd get in on this, too)

I just got 2 new Colleen Patrick-Godreau cookbooks for Christmas, I cannot wait to talk abt the recipes I make.

i have been eating spinach and brown rice, i just sautee the spinach with garlic and then add salt pepper and lemon

Whoa, that sounds really awesome and simple. I am going to try this v soon I think. No garlic?

yeah i just heat the oil and garlic for like a minute, throw a bunch of spinach in and let it simmer for a few minutes with salt and pepper, then throw a dash of lemon on top of brown rice.

it's so comforting and nice and EASY. i'm the king of dummies in the kitchen so...

want to get back into more creative cooking in the '011, but so far have mostly been sticking to tried-and-true recipes. made bulgar risotto with white beans and escarole (recipe from smitten kitchen) last night, so delicious.

trying to get back into more creative cooking in the '011, but so far have mostly been sticking to tried-and-true recipes. made bulgar risotto with white beans and escarole (recipe from smitten kitchen) last night, so delicious.

Wait you clearly said "garlic" in your post / idk what is wrong with me.

i'm gonna make this black-eyed pea recipe tomorrow (scroll, there are multiple recipes) http://smittenkitchen.com/2007/06/and-then-i-moved-into-the-refrigerator/

yo dudes I made a VEGAN CHEESECAKE today (with a Ghiradelli chocolate swirl) and this shit is siiiiiick

recipe plz!!

i made this thing a couple of nights ago that was a vegan take on a beef dish i learned to make in home ec when i was 12. do not read further if you hate curry powder!

sautee onion
add carrots/cauli/brocc
cook a bit
add fake chicken stock cube
add some curry powder
fry a bit
add some fake ground beef (i used this really nice brand called helen's or something)
add a bit of water
add soy sauce
add worcestershire sauce (apparently there is a vegan version out there but i don't have it - i left it out of my husb's serving but lavished mine with it bc y'know anchovies are PRACTICALLY plants)
add cabbage
cook till.... all cooked!

serve over rice

Okay I bet I can recite this by heart:

Preheat oven to 325*. Then, food-process:

• 1 1/2c vegan wafer cookies (I used Teddy Grahams, lol) (also I started laughing hysterically after I poured them into the food processor and realized I'd have to pulverize them into crumbs)
• 1/4c sugar (you rly don't need this much)
• 4T vegan margarine

• 2 8-oz containers of Tofutti Better Than Cream Cheese
• 2 12-oz aseptic pkg's of firm silken tofu (Mori-Nu, etc, NOT the refrigerated shit in water)
• 1c sugar
• 1t vanilla
• 1T vanilla pudding mix (optional, I did this and it was v yum)
• 1/4c flour

• 1/2c Ghiradelli (or other vegan) chocolate chips

Then enjoy.

is that from our vegan baking queen?

No, but she has one too! It's from Dyn1s3 B4lcav4ge's totally essential TH3 URB4N V3GAN

Y did u googleproof? R u afraid she will hunt us down and share AEXCLUSIVE RECIPES

how do veggies feel about quorn?

I am fraid she will hunt us down and make them take the recipes down!! She seems like she might be snippy like that.

Also, quorn is not vegan and I've never tried it

I don't think it's vegan is it? I remember trying it once before I was vegan but while I was vegetarian and thinking not much of it.

xp!!

veggie thread though, innit. i am not veggie but cook for a veggie girlfriend and am always torn between cooking stuff with quorn bcz it's easy to substitute ingredients for regular meals and without bcz i think it tastes disgusting and am not a good enough cook to create my own recipes based on non-veggie ones i have.

If you are going for fake-meat, I highly HIGHLY suggest the Gardein line of proteins; they are incredible.

yah i have only tried the bbq skewers and the burgundy beef thing or whatever it's called but DANG it tastes... meaty. there are these beef strips i get from trader joe's for jordan, which he loves, and they look and smell like meat but i hate hate hate the texture. the gardein ~feel~ like meat.

Also check this out

https://www.youtube.com/watch?v=f9A3ahO_t_8

there are at least two rooms in my house I would like to invite one Tal Ronnen

that looks AMAZING - i haven't seen the chicken fillets anywhere yet, gonna have to search them and make this dish!

XP:

Aside from the egg binder that deters vegans, there are mycoproteins in Quorn which can cause severe allergic reactions ("nausea, vomiting, diarrhea, and occasionally hives or difficulty breathing") in around 5% of consumers. The Center for Science in the Public Interest has been on the Quorn case for the past 8 years.

we've had the quorn thing on the nazi thread. the severe allergic reactions thing in 5% is total bullshit and not seen in any market where it sells in decent numbers, most notably the uk, where like 2 million people eat it every week.

"The Center for Science in the Public Interest has been on the Quorn case for the past 8 years."

what does that tell you?

"Medical studies have proven that Quorn's fungal ingredient is an allergen, but the U.S. Food and Drug Administration and the United Kingdom's Food Standards Agency still allow its sale"

they also allow the sale of peanuts and milk.

CONTROVERSY

the sheer number of totally meaningless but cleverly written alarmist claims on CSPI quorn website is amazing.

most of the time i feel like sanpaku deserves full marks for reading some very technical stuff about nutrition, but the fact that he will cite this stuff in the same breath makes me doubt his ability to think critically about anything with a whiff of science about it.

but there are mycoproteins

that 5% thing is based on a paid telephone survey whose protocols they didn't reveal, because its results have never been published in a peer reviewed journal. presumably they asked people at the other end of a phone line to self-diagnose something neither surveyor or respondent know the symptoms of. when the number comes out at 5%, rather than double-checking with a smaller sample in a lab, which you might want to do given this v. surprising result (extraordinary claims require extraordinary evidence), they write a letter to a medical journal. then, when their letter gets published they write a press release that gets no coverage whatsoever.

boom.

Shit repeats on me like nothing else.hate to use the phrase but I have thrown up a little in the back of my mouth the two times I've had it. Nasty monstrous shite.

throwing up in your mouth doesn't sound like an allergic reaction. it sounds like you don't like it.

I'm not a toddler. It came about 20 minutes after eating it.

ok, wasn't clear from your post.

wow i just read about quorn via wiki. they are gonna feed it to pigs now. and the history of who owns it is tangled. for now anyway the brand is owned by a u.s. private equity firm. i think. via premier foods in the u.k. premier owns tons of cool sounding brands i've never heard of. including Nimble Bread and Atora Shredded Suet! mmmm, suet.

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

anyway, quorn is, obviously, people.

Premier owns Angel Delight too.

NSFW:

http://upload.wikimedia.org/wikipedia/commons/4/49/Angel_Delight.jpg

One of my and my wife's favorite from a cookbook we got like 15 years ago:

Sweet & Tangy Butter Beans

2 tbsp vegetable oil
1 cup chopped onions
1 cup sweet red pepper
(or other colored peppers)
1 clove garlic, finely chopped
1 8-oz can salt-free tomato sauce
1/3 cup apple juice
1 tbsp brown sugar
1 tbsp vinegar
1 tsp prepared yellow mustard
2 1-lb cans of butter beans, rinsed & drained
1-1/2 tsp cornstarch
2 tbsp water

Preheat oven to 350-degrees.

Lightly oil a 1-1/2 quart baking dish or spray wiht a non-stick cooking spray.

Heat oil (or vegetable broth/cooking spray) in a large non-stick skillet over medium heat. Add onions, red pepper and garlic. Cook until onions are tender and start to brown, about 10 minutes.

Remove from heat.

Add remaining ingredients, dissolving cornstarch in the 2 tablespoons of water before adding. Mix well.

Transfer to baking dish. Bake, uncovered, 1 hour.

Per serving:
Calories: 181 Fat: 6 g (less if you substitute or reduce oil used for sauteing) Carbohydrates: 26 g Cholesterol: 0 mg Sodium: 299 mg Protein: 7 g

I should get on that shit. I love butter beans.

apple juice! I could fuck with that.

btw my fav new2me vegan blog is vegansaurus

http://vegansaurus.com/post/2596296459/mother-jones-hippies-love-meaty-meat

i don't know y, just dig their stylee

Made this the other day:

http://nedraggett.wordpress.com/2011/01/03/easy-seaweed-soup/

V. tasty.

xxp and OT;

Admittedly I didn't look in depth at the CSPI Quorn reports - but look around the rest of their site, they're by no means a start-up or single issue campaign. Quorn is safe for most, but not all, and whether that's 5% or 0.5% doesn't particularly matter.

The US mandates that the presence of potential allergens like eggs, milk, peanuts, tree nuts, shellfish, soy or wheat appear at the end of the ingredients list. By their teens, or after an allergist's consult, most will have encountered these foods and know whether they tolerated them well. By contrast, most won't have knowingly consumed British soil fungus, and hence it seems sensible to require some mention on the box that the major ingredient causes allergic reactions in a small proportion of consumers. Sure, they might lose some first-time customers, and parents who themselves tolerate mycoprotein might be reluctant to feed it to their kids, but those are reasonable responses.

Quoth makes me phenomenally flatulent.

Quorn, rather. (autocorrect)

http://3.bp.blogspot.com/_2wdzXgmraD0/SVTGOb8f1MI/AAAAAAAAAVA/HPUVkv6SLtk/s400/quoth+front.jpg

lolol

Quorn is safe for most, but not all, and whether that's 5% or 0.5% doesn't particularly matter.

no one is saying it's 0.5%. an environmental pressure group says it's 5%. the company that owns the patent says its 1 in 150,000 (0.0007%). that is a huge difference, and which, if either, is right qualitatively affects the debate.

the cspi, who are a fundamentally unserious crank organization as far as i can tell, are not calling for labelling by the way. they are calling for a ban. they need to get on peanuts imo. those things kill people.

hay im tryna eat more protein now, is there any vegetarian stuff you can eat for breakfast that has more protein in it. like tips for that.

like maybe i should just start eating meat i mean omg

you could eat eggs if that doesn't bother you

oatmeal and peanut butter imo

omelette (optionally w/ kale)
oatmeal (optionally w/ nuts)

u could do smoothies with protein powder, too, if that's your bag

I eat cottage cheese a breakfast, dunno if that's actually nutritionally sound tho

w/peanut butter and honey on bread

thats what i did this morning! but yeah, im kinda hamstrung by not liking eggs. i will teach myself to eventually, i can eat mushrooms now and i used to think they were gak. I dont believe in not liking food.

I used to make an and cover it in salsa

make an ~omelet~ rather

I mean yeah but fuck eggs imo

~bias revealed~

tofu scramble if you're averse to eggs. trying to remember how my friend makes this:

sautee chopped-up onion/garlic

add tofu (cut into medium pieces)(it breaks up as you scramble)

add soy sauce (or skip that, depending on what you're going for) and spices of choice

mushrooms are good, and any suitable veggies you have around (leafy greens, whatev)

scramble, taste, adjust seasoning as needed, eat.

sorry i don't have a more detailed recipe but it's good! and great for experimentation/adjusting for difft sorts of flavors.

Tofu scramble is amaaaazing. Plax, make that.

i hate the taste of fried/boiled/poached eggs, but i find omelettes/scrambled taste completely different. maybe worth trying an egg omelette if you haven't had one for a while plax.

Plax: Beans on toast! With Marmite! And toasted pumpkin seeds!

Does anyone else get stomach ache if they eat peanut butter for a few days in a row? It's delicious but I think it just sits in yr tum for ages.

OT & xp caek:

I understand you may have enjoyed your experience with Quorn, but CSPI is anything but crank. They've been around 39 years and are primarily known for lobbying efforts in the US to label processed foods with nutrition information on sodium and fat content, expand nutrition education and food inspection programs, and improve school lunch programs. They also perform an admirable service with their integrity in science database monitoring industry-funded science.

Marlow Foods's 1/146,000 number, by the way, comes from the ratio of consumer complaints to the billion servings of Quorn served. Should one adjust for the Marlow's own estimate of an average 50 servings per consumer, and the CDC's estimate of how often food-borne illness is reported (about 1 report per 39 cases), one arrives at a number not too far from Marlow's own double-blind study in 1977: 9.5% eating mycoprotein reported nausea, 5% in the control group; 3% of the mycoprotein group vomited, 0.5% of the control group.

Finally, note who has a financial interest here (Marlow), and who in the media is accusing CSPI of bias (a Fox News commentator).

Personally, I think Quorn should have a place on grocery shelves. The FDA generally accepts new foods & additives that have adverse effects in a few, so long as there's a infinitesimal chance of fatality or permanent injury, and that seems to be the case with Quorn. But I've seen the labeling on U.S. packages, and if I were a mother tending a vomiting child after a family dinner, learning that Quorn was a potential culprit, I'd be very angry.

i'm, talking about their public statements on quorn, which are, at best, Not Even Wrong in a way that is typical of cranks, or at worst, willfully misleading. the fact that they have an earned reputation is ad hominem defence. like you say, quorn has a place on the shelves, and an organization that somehow reaches the conclusion that it should be banned has clearly lost its way.

I certainly wouldn't defend 1/146000 calculated in that way, but it would be good faith on the anti-quorn people's part to also ignore the 5% telephone survey figure the cspi came up, which is also total nonsense. given your apparent familiarity with medical literature, you should know better than to repeat this as fact.

labelling is fine. accurate labelling requires credible peer-reviewed research, which doesn't exist afaict.

http://farm6.static.flickr.com/5126/5341101015_f9dbdbab75.jpg

^^ that tal ronnen recipe! just made it! it is delicious! i subbed out the sake for some random cheap chardonnay and some heavy splashes of mirin.

seriously tasted like restaurant-quality food. so impressed with myself right now, although tbh the recipe is one of the easiest in the world.

ohmigod that looks delicious

wd pay dollar signs for that dish

So did you find the refrigerated box thing??

??

I mean the Gardeins that were not frozen. Sorry, that was bafflingly vague of me.

oh lol yes i found them at whole foods - got the beef tips and the bbq wings too, think maybe i'll try ronnen's beef stew?? just ordered his recipe book tonight!

i am still thinking about how amazing that scallopine was

Shit damn I want to make this so bad now

Oh god I think I am like srsly in <3 w/ this guy atm. I wonder what his favorite Smiths song is?

lol

that recipe looks dope, btw

That udon noodle fried cake was a nice touch - must try.

lol i am not used to patterny dishes and i as like "y did justine put her dinner directly on the tablecloth"

tart w/ potatoes, zucchini, leeks, feta, and dill

steve have you eaten any of these crazy gorgeous desserts: http://www.vegantreats.com/

oh, fuck yes. P much every vegan pizzeria/eatery in PHL+NYC has Vegan Treats desserts on the menu. They are maybe a bit pricey, and I so rarely have room for them after a meal, but oh my damn they are amazing. My friends and I split a (fuckin huge-ass) cinnamon roll w/ crm ch icing once and they were like "uh, dude, I'm pretty sure this isn't vegan". But of course, it was <3

well the dinner i cooked tonight was so so gross and now i'm starving :(

i think it was extra-gross tasting after last night's total success.

sorry to be a downer but can I just

I am sort of sick of this whole "vegans are so pretentious and haughty, let's make fun of them all the time" thing. Like I mean I really fucking loved Scott Pilgrim vs. The World and all but I found the whole super pretentious vegan/vegan police thing sort of uncomfortable and unpleasant. I mean, it is negating all of these legitimate reasons why people become vegan and making it into this big self-absorption/status joke

I guess i just dk why it's so okay and funny and PC to totally rip apart vegans but not Buddhists or Muslims or something

because its not a religion? i dunno, i know a lot of vegans that bend over backwards to be like "its NOT a religion, god, why does everyone assume it is!!!" also btw it's funny to rip apart christians and neocons, so

i mean i totally get why it's irritating/offensive, don't get me wrong. it's just that in a weird way i think that getting ribbed for being self-serious is like a weird and maybe incorrect way of vegans getting mainstreamed? like "yeah yeah i know, vegans can be pretty righteous, but no really this shit is abominable"

Well I mean for a large chunk of ppl, it's about the ethical yuckiness of breeding/slaughtering animals, so to be all "I think this is sort of wrong and it makes me uncomfortable" and then for someone else to just be all "OMG HAHA YOU ARE SUCH A HAUGHTY SHIT" is kind of insulting

And I totally don't feel like it's a legitimate way of mainstreaming veganism. It's a way of mainstreaming this perceived batshit loony ridiculousness of veganism that just makes it harder and harder to get the point across in any serious fashion

I mean we are talking less "Will and Grace" and more, idk, "Beverly Hills Cop" iykwim

I hope you guys find it as lol as I do that this list of "The Religious Affiliation of the 100 Greatest Rock Musicians" has both Robin Gibb and Thom Yorke's religions as "vegan." It just made me think they were v stupid abt "what is a religion."

or maybe you find this lol mostly sad

i think part of the problem is that, as with other "out groups", there's maybe a schism/spectrum within the vegan community as to how veganism ought to be characterized? like some ppl are "i'm vegan and i don't care if you're not, just let me do my thang" and other ppl are "i will not rest until these jags stop murdering animals and polluting the g-d planet." an amiable iteration of the former might tolerate some light jokes (cf azn/gay/jew jokes within some social circles) and an irascible iteration of the latter won't tolerate that shit, even in the mildest sense, and even if it means alienating some peeps.

in scott pilgrim, i sorta got the impression that the vegan police was a joke being made by someone who knew and liked, and respected, vegans, and who probably got a 'heh' from his vegan pals. maybe?

i'm just kinda playing devil's advocate here, but i think that the argument for "funny" stereotypes of vegans (or any out group) is that being self-deprecating is a way of getting a place at the table. its....gross? but it's also got a hell of a track record. can't beat 'em, make 'em laugh. now, obv, i'm guessing that the dude that wrote pilgrim is NOT a vegan, but i'd wager that he has vegan friends who weren't really that bothered by the characterization? nb i have no real reason to believe that other than the fact that a lot of people have vegan friends....which is a pretty recent development!

xp Hahahaha okay yes that is p lol. I mean, there are obviously a lot of facets of religion that apply to veganism but I mean it is really fucking stupid to actually list it on a page of other religions.

The first Scott Pilgrim book had four or five pages devoted to a recipe/how-to-make guide of vegan shepherd's pie.

OTOH the vegan powers guy did come off as a dick. I haven't seen the movie.

No no, I mean, I am a huge fan of self-deprecation and love a good clever joke, but I mean there is a diff btwn Q: What is the hardest part abt rollerblading? A: telling yr parents yr gay (way lol!) and Q: What do you call a gay man in a wheelchair? A: Rol-AIDS (not lol at all). I mean that is a very hyperbolic example (vegan police is totally not an AIDS joke), but I kind of got the feel that it was totally mocking but not at all in a loving/respectful way.

I mean maybe it is just poking fun at the haughty, self-absorbed vegans (which I mean let's be real, there are several of) but if it did it wasn't made very clear. I mean, I was reading one vegan cookbook that was listing all these suggestions of replacements of common phrases that involved animals in any form, like "Instead of saying 'Don't count all your chickens before they hatch', say 'Don't weigh all your tofu before it's coagulated!" or some ridiculous shit and it was like "okay lady you are the reason people won't take us seriously.

IDK perhaps I am totally contradicting myself here.

:O
I have been weighing my tofu all wrong

i just skimmed some interview with the dude that played the vegan and in response to a 'response of the vegan community' q he was all "well he DOES have superpowers etc. i'm guessing they all have a pretty good sense of humor."

i dunno. i guess my own personal reaction is that, generally speaking, letting some stereotypes slide is pretty ok, you just gotta know where to draw the line in the sand. and (not a vegan, mind!) i guess that i wouldn't see a comical superhero in a teenager's movie packed with light and generally affectionate stereotypes as a line-drawing situation. also there is the fact that vegans, though maybe not mainstream and not taken seriously, are not like some repressed group or anything?

xp ok yeah, those two jokes are along the lines of what i was thinking. first: pretty hilarious imo! second: despicable! but vegans dont get beaten up and denied civil rights, you know? i feel really strongly about cycling and car culture and so on, but if someone put a self-righteous cyclist in a movie (its bound to happen) i would either laugh if it was artfully done, or just http://media.tumblr.com/tumblr_leftkrHJkw1qf8yek.gif if it wasn't.

god its vandermeme again

I mean maybe it is just poking fun at the haughty, self-absorbed vegans (which I mean let's be real, there are several of) but if it did it wasn't made very clear. I mean, I was reading one vegan cookbook that was listing all these suggestions of replacements of common phrases that involved animals in any form, like "Instead of saying 'Don't count all your chickens before they hatch', say 'Don't weigh all your tofu before it's coagulated!" or some ridiculous shit and it was like "okay lady you are the reason people won't take us seriously.

this is really, honestly, how i read it. like i <3 vegans and still try to be as veggie as possible (i am weak), but then i run into a dumpster diving gutterpunk scornful of the wool sweater i got at a thrift store and its like dude?

I get what you're saying Stevie D, it's probably that the most extreme forms of a movement are also the lowest hanging fruit w/r/t joeks and also tend to metonymize the whole process...it's just how it "works"

basically that, yeah

my beef is with ppl who bring up the vegan thing and then get all defensive: obv i am not vegan - not even vegetarian, strictly speaking - but my husband is, and he NEVER talks about it, brings up the topic or ANYTHING around ANYONE, but if someone is trying to push something on him like a burger or whatever, he'll say 'um no thanks i'm vegan'. and that's it. he never proselytizes. BUT some ppl just automatically go on the defensive, and their rhetoric always has this core of like WHY ARE YOU TRYING TO MAKE ME VEGAN. it drives me crazy. although tbh he works in a fairly 'macho' workplace/industry so he deals with it more than the average vegan probably does.

i mean, he's been at this place 3.5 years and STILL gets pretty insulting 'jokes' about veganism on the reg. not funny, friendly jokes either - just plain mean/condescending/repetitive stuff.

dyao pretty otm there. I mean it's not just SPvTW, it's all these other things I've seen over and over and I'm not even megainfuriated or anything, I'm just like *SIGH* "here we go again"

not sure if my post is clear - should really say 'my beef is with MEATEATERS who bring up the vegan thing and then get all defensive'.

OMG that hyperdefensive shit drives me nuts! I am p much the same way, and even when people offer me food I'll politely decline and won't actually so "no thanks, I'm vegan" unless they are really naggy abt it. Also, I could be projecting other things onto this, I really don't know. But "queer" and "vegan" both have this antimasculine/"lesser" otherness thing and I'm so batshit frustrated with gender roles/heteronomrativity/all of this in the first place that I could just be angry abt that a little bit too. I don't know. I should maybe get some sleep and try to think abt this in the morning.

Instead of saying "my beef with meateaters", try using "my soy-protein with Satan's children" instead

lololololol

never change

I misread that as "my soy-protein with Santa's children" and as you can imagine I was rather confused.

lol steve <3

and yes the 'vegan as less masculine' thing is so true - EVERY time we eat out, the waiter/waitress will put the vegan dish down in front of me. every time.

(it is this book, btw http://books.google.com/books?id=JM7vMXwpFM8C&printsec=frontcover&source=gbs_atb#v=onepage&q&f=false they are at the bottom of the page every few pages)

omg justine are you fucking kidding me? that would piss me off on all kinds of different levels

ok wow that is amazing. the setting down thing I mean. and aside from being offensive and presumptuous, it's just bad service---you cant remember who ordered what?? ffs

i know!!! i think it actually bothers me more than it bothers jordan - he's so used to the whole deal that it's mostly water off a duck's back for him, where as i tend to get more worked up. i think that even when it's written on the docket which of us is having what, the server just ~assumes~ it must be wrong, bc my husband is a big manly-looking dude, so obv he is NOT vegan.

this restaurant in Oberlin, OH, used to make amazing "veal" scallopini that made me want to die of love every time i ate there. finally, when i was already done with school, i asked the chef, and...well, it's just well-marinated compressed tofu. i was actually kind of shocked.

i eat meat all the time (yeah yeah i know the sinner in me) but as someone who was vegan/veggie for so long, i am so down with this thread.

I could see compressed v firm tofu being tasty like that if soaked in like, soy sauces or some tasty stock/spices.

yeah, it was soaked in rosemary, thyme, soy sauce, and some other things i can't remember. what was amazing about it is that it actually tasted like veal. i know, gross that i know that, but still: it tasted exactly like veal, even had the same texture. so.

even when people offer me food I'll politely decline and won't actually so "no thanks, I'm vegan"

This is me exactly, except right after being all tactful and discreet about it, one of my kids will inevitably be right in their face enthusiastically shouting "NO, MY DAD IS A VEGAN!"

omg vegans are the worst

lol joke

:|

and yes the 'vegan as less masculine' thing is so true - EVERY time we eat out, the waiter/waitress will put the vegan dish down in front of me. every time.

― just1n3, Monday, January 10, 2011 10:01 PM (Yesterday) Bookmark

hah! this routinely happens to a grad school colleague of mine (her bf's vegan, she isn't)

also i thought gbx recently posted a veggie chili recipe that looked amazing on some thread and i thought it was here but i guess no?

old one

it was p damn good, btw.

xp:

To get a more "flesh-like" texture from tofu, toss it in the freezer. The expanding ice crystals force the soy protein network into a more filamentous arrangement. Pulled plant protein like seitan are better for meat substitutes, but you can get reasonably close.

I'm presently applying an unused scientific education towards the question of whether freezing before pressing and then marinating, or freezing after pressing but before marination, yields better results.

xp:

Impotence, formerly thought to be a primarily psychological disorder, is increasingly understood as just a matter of bad fats clogging arteries (via atherosclerosis) and the nitric oxide signaling pathway (which Viagra and the other ED drugs sorta address). Both etiologies are less likely with a thoughtful vegan diet.

Who's more manly now, limpdicks?

Sorry, I am supplementing my vegan diet with vegan Malbec. I prefer it to vegan Cab.

I just know that when I freeze and don't press it turns way too porous and spongey for my liking. So wait, your dilemma is "freeze/thaw > press > marinate" vs. "press > freeze/thaw > marinate"? Have you done either yet?

Steve D:

Yes. I expect a slight difference, at best. The ideal (in emulating muscle tissue) is to align the protein strands, but tofu is just a precipitate of semi-globular proteins from solution. With gluten, there is a succession of kneading operations that both stretch the protein strands and make them align to nearby ones, yielding a fibrous/aligned matrix, even before the subsequently dried mass is powdered and sold as vital wheat gluten.

I'm mildly gluten intolerant as the genetic data suggest most may be: the day after eating gluten based steamed vegan sausages my eye whites are red with irritation. Its not due to blood pressure elevation (I've checked). So I'd like to improve upon my gluten-free meat substitute repertoire.

Before your post, I was about to post this:

There isn't a large literature on female erectile dysfunction, but the internal tissues of the clitoris are homologous to corpus spongisum of the penis. Yes, the geometry kinda proves the non-existence of intelligent design here. But it seems reasonable to assume a low saturated fat diet is useful for the womenfolk in matters of sexual function as well.

Signing off before I really embarass myself.

Oh shit. I've confused the conversational content of several open windows. Be back tomorrow.

Sanpaku how do things like Tofurky roast work? I mean the ingredients seem to imply some sort of mixture of tofu and wheat gluten; do you just knead the two together??

2011 thread has everything... science, testimonials, damn

I need a tried n true mulligatawny recipe, please!

If you are around the Ann Arbor/southeast Michigan area and want to treat yourself, seek her out:

http://www.cakesbyrubina.com/VegansCake.htm

The raspberry chocolate cake is the best I have ever had, vegan or dairy.

Also, Gardein OTM.

ottolenghi's plenty is sick

attn steve: cooked the following recipe from tal ronnen's book today. thought it tasted 'good' but wasn't really suitable as entire meal.

quarter and slice 2 onions
halve and slice 2 fennel bulbs
saute in 3 tbsp of evoo for 4 mins

add 4 cloves crushed garlic
28 oz can of whole peeled san marzano tomatoes (drained)
a bunch of roughly chopped swiss chard
1/2 c white wine
1/2 veg stock
cook 5mins

add olives (some kind of green olives, roughly chopped, can't remember what kind, i left them out)
juice of one lemon
cook 3-5mins till olives are tender

fold in 1 tbsp of minced tarragon (i used dill bc i couldn't find tarragon in 2 separate supermarkets)
and 1 tbsp of minced parsley
and 1 tbsp of minced thyme (i used lemon thyme)
and 1 packet of whole wheat pasta (cooked, obv)

recipe plz!!

i made this thing a couple of nights ago that was a vegan take on a beef dish i learned to make in home ec when i was 12. do not read further if you hate curry powder!

sautee onion
add carrots/cauli/brocc
cook a bit
add fake chicken stock cube
add some curry powder
fry a bit
add some fake ground beef (i used this really nice brand called helen's or something)
add a bit of water
add soy sauce
add worcestershire sauce (apparently there is a vegan version out there but i don't have it - i left it out of my husb's serving but lavished mine with it bc y'know anchovies are PRACTICALLY plants)
add cabbage
cook till.... all cooked!

serve over rice

― just1n3, Saturday, January 8, 2011 2:02 PM (2 weeks ago) Bookmark

lol, is this kai si ming <3<3

ottolenghi's plenty is sick

― cozen, Sunday, January 16, 2011 3:58 PM (1 week ago)

this book is ridiculous. everything in it is so delicious. the onion tart is worth the health problems its gonna give u

estela YES! i didn't realise that was a country-wide home ec staple!

also: anyone cooked anything off vegan yum yum?

I have the iPhone app; it's really great

lol j, did you also learn how to make pinwheel scones?

yes!

vegetable au gratin?

yes!

our funny little country <3

ottolenghi's plenty is sick

― cozen, Sunday, January 16, 2011 3:58 PM (1 week ago)

this book is ridiculous. everything in it is so delicious. the onion tart is worth the health problems its gonna give u

― plax (ico), Monday, 24 January 2011 02:27 (7 hours ago) Bookmark Suggest Ban Permalink

caek pointed out that pretty much all these recipes are available here - http://www.guardian.co.uk/lifeandstyle/series/thenewvegetarian

Hey guys- I am planning on moving in the next month and as I will have to start buying my own food again (sad face), I am thinking it will be a good time to take the next step from vegg to vegan. What do y'all recommend as ESSENTIAL THINGS NEEDED TO FILL NEW CUPBOARDS?

OMG YOU GUYS this chocolate almond milk is like DRINKING A CHOCOLATE COVERED ALMOND!!! I can never go back to soymilk now.

Sam this is what I recommend:

soy sauce/tamari/Bragg's liquid aminos
dried pasta, several few boxes of
tomatoes, several tins of
beans (black, cannellini, and garbanzo at the least), several tins of
agave nectar
balsamic vinegar

IF YOU LIKE TO BAKE:
aseptic silken tofu comes in handy sometimes
Ener*G Egg Replacer
molasses

so i think i've figured out (finally) how to make perfect hummus: lots of cumin (a tbsp to one can of beans) and lots of tahini (1/4 c at least). never put much of either of those in before bc i don't particularly like the flavour of either, but my friend made some the other day and that was her recipe.

tonight's dinner: pasta tossed in thyme vinaigrette and cashew cream

tomorrow's breakfast: vegan pancakes

fresh cumin, and lots of it, is key imo

fresh??? didn't know you could get it fresh!

Does he mean seeds, toasted and ground?

I made hot potato leek soup for din and it is so noms

oh lol. I meant just stuff that hasn't been sitting around for ages. I guess storing in an airtight jar would do the trick too

cheers stevie! what's the agave nectar?

xpost grinding yr own seeds is definitely a good idea w/ spices, those powders lose their flavour p quickly

eh that thyme vinaigrette was all wrong - really clashed with the cream sauce. will try with sage next time i think.

otoh: CASHEW CREAM IS THE GREATEST SHIT IN THE WORLD. it is just like... real cream.

i made this gardein dish from the tal ronnen book which involved breading the fake chicken with a mixture of toasted pinenuts/flour/fresh basil. the recipe left me with a ridic amount of breading, which pissed me off since the 1 c of pinenuts "required" was almost ten bucks. so i froze some tofu, defrosted it, pressed it out, dry fried it, and then marinated it in some un-chicken stock, a bit of vege broth, some granulated onion and a splash or two of soy sauce, for about 20mins. then i coated it w/the pine nut mixture and fried it till brown. it was pretty good, but kind of rich. BUT THEN a couple of days later i ate the leftovers cold and GODDAMN it tasted like KFC on a good day. amazing.

I love it when 'leftovers' secretly means '3-day marination' - why chinese food is always better the second time around, imo.

stir fry is pretty much my favourite thing to eat as a leftover - i usually toss the leftover pasta (i prefer pasta over rice when i make it) in with the veg/sauce and it soaks it all up and tastes so good 24 hrs later.

pasta, like pasta pasta, italian pasta? or some kind of asian noodles?

just regular old pasta! usually spirals

cool, that sounds like it would be good. i don't think i've done that before

but yeah, i'm starting to think that in the future when i order takeout i should refrain from eating it until it's been sitting in the fridge for 12 hours or so. i've had the experience many times with pakistani food where it tasted you know, ok enough during my initial uh, session, with it, but the following day it had transformed into some top-flight oohs and ahs level deliciousness

sometimes I think the biggest flaw with american cuisine is the lack of tasty sauces. I guess there's BBQ sauce. but everything else seems to be, let's flood this with cheese and ketchup.

exception: chili

yeah, i think lol american cuisine is somewhat condiment-impaired, as well. could stand to take some pointers in that dept. from india, korea, vietnam, mexico et al

fuck that, we just steal the best condiments from around the world...salsa is no 1 yeah?

yeah but basically i want more pickled stuff. lots more.

two weeks late but my friend owns the ottolenghi cookbook and i drool over it pretty much every time i'm at her apt. we made a (admittedly heavily modified) version of one of the muffin recipes and it was so bomb

another recipe from the TR book: tomato bisque. it's pretty good, i've never actually made tomato soup before. somehow it ended up tasted really cheesy.

heat large stockpot on medium
add 4 tbsp earth balance, melt
add 1 chopped onion, 1 chopped carrot, 1 chopped celery rib, 3 smashed cloves of garlic
cook for 10mins stirring frequently

add 28oz can of fire roasted tomatoes (whole), 5 cups of faux chicken stock (recipe recommends 'better than bouillon', i used 4 c of vege stock + 1 cup water and 2 cubes of this other fake chicken stock), a tbsp of fresh thyme, a bay leaf. bring to boil, reduce to simmer, cook 30 mins.

season w/salt and pepper. add 1.5 c of regular cashew cream and simmer for a further 10 mins.

recipe says to whiz in batches in blender and then run through fine mesh sieve. but i just used my immersion blend and didn't bother straining it.

OMG THAT SOUNDS DIVINE!! what is the recipe for regular cashew cream?

I made brownies last night. I've tried tons of recipes, all inedible. These are bomb. Recipe to follow

cashew cream (regular)

soak cashews over night in plenty of water
drain and rinse well
add to blender (i used my food processor bc my blender is a piece of shit, but you can only do small amounts in an FP) and cover with water, with about an inch above the cashews
blend the shit out of it till smooth (this will depend on yr blender/FP: if you don't have a vitamix you're supposed to strain it through a fine mesh sieve afterwards, but i didn't bother)
voila!!

i read that you can do this with sunflower seeds too so i'm trying that tonight

for thicker cream, just use less water. to make a dessert cream, you add maple syrup, vanilla extract and agave.

i made that pine nut/basil tofu again tonight and GODDAMN the first time wasn't a fluke! it is the best tofu i've ever eaten! someone else make it and tell me what a genius i am!

i almost ate an entire pack of tofu - i cooked it last night so it would be cold and delish for dinner tonight, and while i was cooking everything else i kept eating pieces of it... i think jordan only ended up with maybe less than a third of what i made.

I am so trying your recipe once I finally buy pine nuts!

Tonight I'm going to experiment and try to create a vegan tomato-cream sauce by pureeing together a portion of the super chunky marinara I've linked to upthread with some cashew cream and maybe some nootch. It will be served over gnocchi.

and by "upthread" i mean this post:

rolling stupid crazy veggie swag thread

to bread a whole pack of tofu, i only needed about 1/4 c of pine nuts and then an equal amount of flour

i am making that TR chicken scallopine for a friend tonight and also VEGAN APPLE PIE w/whipped cashew cream

Jesus, jstine start a restaurant

what does ilx vegerati think of oprah vegan week?

lol

to both those posts

honestly, i hate cooking so much. i really fucking hate it. but i'm trying.

that oprah thing... i have mixed feelings. like, it's awesome to promote vegan eating but i feel like it simultaneously makes it out like vegan eating is a 'challenge'. maybe that's just unavoidable tho??? but eating vegan really isn't even that hard at all, unless you live on frozen dinners.

vegan apple pie recipe is here: http://veganyumyum.com/2008/05/easy-tarte-aux-pommes/

and for brunch tomorrow i am making these: http://veganyumyum.com/2007/03/blueberry-breakfast-cakes/

man ppl act like it's this holy grail of self denial and I get some responses bout my veganism like someone just said I haven't touched my own wiener in 12 years or something. Like how can u live without x y or z thing, motherfucker...comfortably! Is how I live.

and then michael pollan, goddamn, on the one hand he basically created this sub genre of food books, but on the other he is dense as fuck as an analyst, no vision at all, gets behind the wackest shit that will make fucking no difference to anyone cept the self satisfied foodie yutzes, fuck outta here with slow food and localism

haha I'm swearing a lot today, comes with the dn I guess

i don't think anyone answered sam's question about agave nectar:

it's basically a sweetener that comes from a certain type of plant (some sort of cactus i think??). i think hardcore vegans prefer it bc sometimes bone is used in the production of white sugar (altho i read somewhere awhile ago that that isn't really the case anymore). i think it's supposed to be better for you bc it isn't overprocessed like white sugar.

yeah i feel like every week there are more and more options for vegan subs too. eg i just found vegan fucking marshmallows for jordan, and he almost died from happiness (marshmallows are basically his most favourite food ever).

agave is a great honey replacer, otherwise I use regular ass sugar

omg the sweet and Sara ones????? god it's like vegan cavier it's so expensive, but fuck are they good!!

in other news I got like half the special Ed dept eating quinoa now, WHAT UP

http://www.chicagosoydairy.com/where_to_buy/dandies_vegan_marshmallows

i really want to try faux gras but dang i inquired about prices/shipping and it's a min. 4 tub order + $30 shipping (cold pack) = $50

I'm not so sure the Oprah "challenge" is that beneficial to the veganism. There's nothing preventing her from making vegan options permanently prevalent at the Harpo productions commissary, nor from presenting only vegan cooking presentations live. But recording her staffer's "struggles" just confirms the general sentiment that veganism is impractical and ascetic.

Also, better to lead by example than subtle coercion. I doubt that all 378 of her staffers are "volunteering".

the dandies aren't that expensive but the shipping is ridic - more than the cost of the dandies! (they mailed them in the huge-ass box filled with packing)

if anyone comes across a good recipe for vegan 'pate' plz post it here

that veganist book by what's her face was #1 on amazon for two days and is at #2 right now iirc. It may not be framed in such a cool way, but I think at least oprah has proclaimed to her audience "veganism is a thing that exists that ppl do and they are not dead and not crazy (but they like to fart)"

Agave nectar is from the same plant that brings us tequila. Its very sweet, and has a low glycemic index, at 90% fructose, but as I'm swayed by Dr. Lustig's argument, in quantity it may be significantly worse obesity and LDL-wise than 55% fructose HFCS or 50% fructose table sugar.

is it bettr or worse for you than cocaine

Better. LD50 for sugar is >10000 mg/kg, for cocaine its 95 mg/kg.

This creamy tomato sauce was a success; the texture is simply divine.

agave is a great honey replacer, otherwise I use regular ass sugar

― fuck wit my dinner with andre day (m bison), Saturday, February 5, 2011 7:01 AM (1 hour ago) Bookmark

sometimes I get spendy and buy the premium ass sugar

well I'm p baller so regular sugar is on that evaporated cane juice business 4 me

so you are saying you buy evaporated ass sugar

made from the finest of asses

i have to sleep with a bodyguard because of this

tbh the only reason I invited you over that one time was bcz I wanted to harvest you for sugar. You didn't even wake up or anything, too.

http://upload.wikimedia.org/wikipedia/commons/1/11/Aphid-giving-birth.jpg

typing anything so that is not my bookmark

my apple pie was delish!!!!! i fucked up the crust somehow - it cracked and crumbled so it was really hard to roll out to the right size and there were no edges to fold over the top, but it still tasted ~~amazing~~. and the best thing about making your own apple pie? --- no fucking stupid cinnamon in it!!! or nutmeg!!! or allspice!!! gross!!! just lots of brown sugar and earth balance.

also: the cashew cream
i got it wrong up thread - it's thick cashew cream, add agave and vanilla essence and (a lot) of coconut oil. it was pretty delish, v coconut-y, and super rich. i think i will make it with less coconut oil next time.

lol m bison got me thinking and i have started a vegan food blog ^_^

LINK

LINK

― if there is a King Moaty, apparently he is huge into slapstick. (a hoy hoy), Monday, February 7, 2011 8:43 AM (1 minute ago) Bookmark

http://quizilla.teennick.com/user_images/V/Vyrus16/1076620065_ctureslink.jpg

http://vegantester.wordpress.com/

:)

ottolenghi's plenty is sick
― cozen, Sunday, January 16, 2011 3:58 PM (1 week ago)

this book is ridiculous. everything in it is so delicious. the onion tart is worth the health problems its gonna give u
― plax (ico), Monday, January 24, 2011 2:27 AM (2 weeks ago) Bookmark Suggest Ban Permalink

seriously. my main (only?) crit would be that it's maybe a bit too /ingredient-y/ for everyday use

oh

my

god

tomato bisque

If this isn't the best soup I've ever had in my life, it's easily top 5.

the tal ronnen bisque?

yes. it is God bisque.

i posted your gravy recipe and gave you a shout out, steve ^_^

hey veggies i need to make a fancy v-day dinner for a vegetarian lady, halp

you are a better cook than i, probably by a 1000x, but that tal ronnen youtube for 'chicken' scallopine upthread is fucking delish and also super simple. you can sub out the sake - if you don't have any - for mirin and dry white wine, and you can sub out the udon noodle cake for mashed potato or roasted fingerling potatoes, and you can sub out the pea shoots for just about any green you can sautee.

u are a better cook than i, probably by a 1000x

i doubt this! esp in the world of vegan foods

unlikely that i'll find that gardein stuff at the coop, so i'm gonna make chickpea cutlets from the veganomnomnomicon and then do that recipe. cept i dont have sake or white whine, and probably not enough mirin :-/

thinking: cutlets w/sauce, garlic mash, roast asparagus, ~hot tub~

sounds awesome tbh

dry sherry is a pretty good sub for mirin, in my experience.
xpost

Damn I always forget abt those cutlets, I should make some tonight

they were a real hit

does anyone know where to get vital wheat gluten in the UK? or is it called something else here?

haha they have everything on ebay : )

holland and barret?

i have been wondering if there's a uk equiv of health balance, or if the best option is like sojade or w/e it's called.

For Valentine's Eve, I made sweet potato and black bean quesadillas with cilantro pesto (along with a spicy slaw and a jicama-and-orange salad). The ridiculous amount of garlic I put in the pesto was delicious but perhaps not the best idea for Valentine's Eve.

NB: I put a bit of cheddar cheese in the quesadillas, but the meal was otherwise vegan. (And I think the cheese could easily be omitted since the flavor of the sweet potatoes dominates.)

i have to try making those cutlets again, since i still have a bunch of VWG left - but the first time was sooooo disastrous!

also: i found those marshmallows m bison mentioned and there is a groupon available right now ($7 for $15 of there stuff)

I just realized I ate veggie for the past 3 days without even trying! :O

Also I amxcited to read Justin3's vegan blogg!

GUYS I MASTERED VEGAN BROWNIES, YES!!!

http://images.nitrosell.com/product_images/7/1683/WORLD%20OF%20GIRLS%20BROWNIE%20AWARD.jpg
brownie awards for you

please tell me they don't have applesauce in them

But they do :( do you hate applesauce? Or have an allergy?

i just hate the flavour it gives brownies/anything vegan-chocolate-cakey, it tastes like medicine to me.

the thing is, i LOVE applesauce (but not the kind with cinnamon), just not in chocolate things

Well, the original recipe called for 3/4c unsweetened applesauce, and it was *okay* but not amazing. So the second time I made it I filled up a liquid measuring cup with a little less than 1/2c, and then filled the rest with melted organic Smart Balance til it hit the 3/4 line. Also it's got a cup of chocolate chips, it is SO RICH and good.

you guys have me googling tomato bisque. i have no idea who tal ronnen is.

just popped in to review a couple of mini vegan triumphs, lately:

- moussaka, out of veganomicon, with this weird tofu scramble in place of the kind of white source you'd use in lasagne, etc. someone with veganomicon mentioned the degree of trust you have to put in their weird ingredient combos, which is totally true. cinnamon in the tomato sauce, etc.

& secondly, THIS GUMBO.
would recommend trying to find the okra, which was great in it. i think it's out of season atm?, so i bought some tinned, which is weird because okra is generally a nice, tactile vegetable, and seeing it all slimy and pickled is sorta distressing. i also went kinda easy on the extreme observance of making roux/simmering for at least three days etc, but it still came out real good.

cinnamon in tomato sauce is not just a veganomicon thing, that's how moussaka is, i thought

the tomato bisque recipe is a little further upthread

Britishes who want wheat gluten could do a lot worse than visit their local Chinese supermarket, where mock duck and other pressed gluten comes in cans for about £1-£1.50. If I am entertaining vegetarians, I sautee the mock duck in oil until it gets a little bit crunchy, add a splash of soy sauce, mirin and a squirt of hoisin, cook through and serve as crispy fried mock duck in pancakes with julienned cucumber and spring onions and tons more hoisin.

these look good, but i havent made them yet - http://www.guardian.co.uk/lifeandstyle/2011/feb/19/walnut-black-cherry-cookies-recipe

hey thanks justine, i just caught up. the cashew cream is also. i have basically never had patience to soak anything overnight so this is a new chapter for me.

cinnamon/tomato seemed kinda outre to me, who knew. it was also made w/weird tofu scramble rather than white sauce.

it is kind of a pain but totally worth it! i make big batches of the cream and freeze it into 1/2 c containers.

my favorite thing with cinnamon/tomato is koshary, egyptian food with pasta, rice, lentils, chick peas, tomato sauce and carmelized onions

also this http://www.nytimes.com/2009/11/05/health/nutrition/05recipehealth.html

best flavorz

hey guys how realistic can tofu get? i rarely eat it so when i had some take-out the other day w/ tofu, it seemed just, well, like it might as well have been chicken. the treat of poverty meant i had to finish it but it creeped me out enough to not enjoy it. of course it could and most probably was just tofu and maybe i should just stay away from flesh substitutes if i makes me wig out.

lol most ppl have the opposite problem! that is some pretty good tofu if it tasted/felt like chicken.

never heard of tofu even coming close to approximating meat before....most realistic subs that i've heard of involve gluten

tofu hasn't got those muscle fibres that stick in yr teeth

problem was more the thought i was going back on "no eating chickens" rule.

uncanny tofu valley

my favorite thing with cinnamon/tomato is koshary, egyptian food with pasta, rice, lentils, chick peas, tomato sauce and carmelized onions

aw man yeah, kosheri (there are a million spellings i think) is a staple here. there's a real good ottolenghi recipe, with vermicelli, etc. i think the tomato/rice parts being cooked separately made it a different thing for me. active tomato/cinnamon mingling is new.

i made this ~~~amazing~~~ creamy potato and mushroom bake last night!! i was salivating over a non-vegan recipe made with tons of cream and i decided to veganize it and here is my version!

5 medium potatoes (I used red because that was all I had on hand, but the original recipe recommends russets)
1/2 c of really thick cashew cream
1 1/2 c of soy milk (note: the ratio of cashew cream and soy milk was a result of what I happened to have on hand. I probably would have used more cashew cream if I’d had it)
salt
a cube of faux-chicken stock

a big handful of shiitake mushrooms
3 cloves of garlic
2 Tbsp of finely sliced green onions/spring onions/chives

Pre-heat the oven to 375 F. Slice the potatoes about 1/8″ thick. In a large pot, add the soy milk/cashew cream, the crumbled faux-chicken stock and a couple of generous pinches of salt. Add the potatoes and heat till boiling, reduce to medium and cook about 5 mins.

Clean the mushrooms, destem and slice about 1/4″ thick. Heat some olive oil in a non-stick pan on medium. Add the mushrooms and a pinch of salt, and cook till the mushrooms start to release their liquid. Add the minced cloves of garlic and the green onion and cook another 30 secs. Remove from the heat. Spoon about half the potato into a decent sized dish. Press the potatoes down with the back of a spoon and the spread the mushroom stuff over top. Add the rest of the potatoes and cream. Sprinkle some salt and pepper on top. Cover with foil and bake for 30 mins., then remove the foil and cook a further 10.

wtf is with those veganomicon chickpea cutlets?? i've made them twice now and they still taste like shit. what am i doing wrong?? last time i didn't knead them enough, this time i got the consistency right but the flavour was so blah.

for harbz:

press out a block of tofu underweight, on paper towels, for 20 mins. bake for 75mins at 175 F. marinate over night in faux-chicken stock (or veg stock w/soy sauce).

lay out tofu on paper towels to drain off excess marinade. dip in egg replacer then in cornstarch. deep fry (i used peanut oil) in pan for 5-7 mins each side, till golden.

in a saucepan: sautee 5 sliced spring onions, some powdered ginger (or fresh) - amount depends on your love on ginger, i probably used a tsp - and 2 tbsp of minced garlic in a little peanut oil. about 3mins. turn up to med-high and add 2tbsp of mirin, stir for a minute. add 2 c of veg broth/stock, 3 tbsp sugar, 3 tbsp soy sauce, 1 tbsp of rice vinegar, stir. mix 4 tbsp of leftover cornstarch w/ 5tbsp of warm water and stir into sauce to thicken.

serve w/steamed brocc and rice!!

oh, orig recipe used scallions instead of spring onions and added 1/2 tsp of habanero pepper, but i'm a baby when it comes to spice so i left that out entirely.

oh that seems bloody brilliant - slow baking the 'fu, *then* marinating. seems counterintuitive and i've never heard of that but it seems like a revelatory idea mate!

baking it gets out the water - but you have to bake it slow so it doesn't get too dry - and makes room for the marinade, resulting in a much chewier texture. i really like faux-chicken stock, because it gives the tofu a slightly meatier taste, but doesn't clash with any sauce you serve it with.

i tried a alton brown recipe once for tofu that had a marinade of equal parts sherry vinegar and worcestershireshire and a dash of hot sauce (but i'd be afraid to marinate in that for more than a half hour as it's kinda salty and acidic), then into egg then cornstarch and pan fried. even though i pressed the tofu, i thought it still had a little too much moisture.
hence my reaction to your slow baking first step. i like your idea about the faux chicken, too. either way, i know what i'm gonna make tomorrow!

uh, shoulda written: "...reaction to your slow baking second step"

oh i forgot to say: i always ALWAYS freeze/thaw my tofu before using it.

went to this tiny store in chinatown today that has an insane collection of fake meats - bought a couple different kinds of 'chicken', 'scallops' and 'prawns'. pretty excited!

I made the curried braised tofu & peaz from the Bittman 'how u cook all veg.' Shit this shit is satisfying. I always feel like -a cheater- when I squort som sriracha for heat BUT cheat to win in food is ok.

I am a better cook than my spelling would suggest.

tonight's Stevie D is brought to you by

• Silk PureAlmond Dark Chocolate (not v good, ain't got shit on choc Almond Breeze)

• spicy vegan mac with sage-sourdough topping:

In a large pot, bring the water and salt to a boil. Add macaroni and cook until al dente. In a colander, drain pasta and rinse with cold water. Set aside.

In a food processor, make breadcrumbs by pulverizing the bread, 2 tablespoons margarine, sage and garlic powder to a medium-fine texture. Set aside.

Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.

In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened vegetables and cooking water to the blender and process until perfectly smooth.

In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated. Spread mixture into a 9 x 12 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika. Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

mmm that sounds good! i have stopped clogging up this thread with every. single. thing. i cook and started posting them all to my blog instead ^_^

I'm making garlic-sage mashed 'taters tonight and I want something proteiny to go with. I've got a block of x-firm tofu, what should I make to go with this? I was hoping for something w/ a little more flair than yr avg "Italian-marinated tofu". Anyone have any good fried tofu recipes?

like with a crunchy breading NOM NOM NOM

dredge in flour, dip in soymilk, dredge in panko, fry

what abt seasonings? Also I do that but I can never get it to actually be crunchy and shit :(

OH SNAP, this tofu was PERFECT, texure-wise!!! Unbelievably crunchy. Really should have marinated it more/seasoned the flour and panko better, but dredging it in flour + quickly dipping in almond milk + rolling in panko and then pan-fried for ~5min each side in a thin layer of oil was exactly what I was going for.

I also, inspired by Tza, made balsamic-roasted asparagus which was KILLER and so easy; preheat oven to 400, spread asparagus in single layer on foil-covered baking sheet, drizzle w/ olive oil and balsamic, season w/ s+p, roll around to get everythig nice and coated, bake abt 15-20 min or until done to your liking. It was ridic good and i'm v excited bcz I only used half the bunch and will get to make it again this week.

Oh man, and I had a coupon for $2 off 2 Gardeins, which I'd been saving and saving for months til they went on sale, and they were 50c off yday, making them 2/$7 and then 2/$5 w/ coupon (they are normally $4 each so WHOO!!)

I have 4 bags of Gardein in my freezer!

kinda gone off gardein since discovering the fake meat market but should buy more - all that fake meat is soy/gluten and not that good for you. pretty high in sodium as well.

i made this gardein recipe which had a crust of breadcrumbs pulsed w/sundried tomatoes and basil - seemed like a good idea and i followed the instructions to the letter but damned if i could get the fuckin crust to stick to the gardein! and then i fuckin burnt it all bc i set the heat too high :/

newb veggie. i stopped eating meat around a month ago. almost done with fish too. the latter kinda grosses me out now, whereas i couldn't imagine eating red meat or poultry altogether anymore. i'm a lanky streak of piss too, which doesn't help.

welcome jump!

first tip - listen to stevie and co, they are AMAZING.

listen to me, master of being vegan and chubby

i want that balsamic-roasted asparagus like right now omg

Dude it was so simple and so flavorful and just omg nom

i made this tonight and it is crazy delicious

http://www.seriouseats.com/recipes/2010/10/quinoa-chickpea-and-spinach-salad-recipe.html

my life is immeasurably richer for having smoked paprika in it now btw

i also don't even particularly like cherry tomatoes or feta and i am devouring this

Yo, smoked pap is off the hook

made the best motherfucking vegan brownies tonight!!!! no applesauce! super fudgey and dense!! totally amazing!!

OMG RECIPE PLZ??

4 tbsp melted earth balance margarine
3.5 tbsp unsweetened cocoa powder
2 oz semi sweet chocolate chips
1 tsp vanilla essence
3/4 c sugar
1/8 c boiling water

3/4 c flour + 1/8 c
1/4 tsp baking soda
1/2 tsp salt
1/2 walnuts or hazelnuts

Pre-heat the oven to 350 F and move one of the racks to the lower third. Line an 8 x 8″ pan with tin foil (make sure it’s sticking out over the edge of the dish so you can remove the brownie easily.

Place the cocoa and choc chips in a bowl and pour the boiling water over: mix with a spoon till silky and lump free. Add the sugar, melted marg and vanilla. Whisk really well till completely combined.

In a separate bowl, mix the flour, salt and baking soda with a fork till well combined, then add the chocolate mixture. Mix in with a wooden spoon or spatula – don’t overmix it, though, just till combined. Fold in the nuts.

The batter should be really, really thick and quite dry – almost like a dough. Press it into the pan with the spatula and bake for about 30 mins.

all that fake meat is soy/gluten and not that good for you. pretty high in sodium as well.

This is already making me raise my eyebrow about veggie/vegan foods, I bought some Tofutti cream cheese the other day and it is loaded with thickeners and weird gels and chemicals and god knows. It seems a strange irony that one would be kind to animals by being vegan but possibly horrible to the temple of their own body by eating all this weird meat/dairy replacement crud :( I'm sure there are more organic and natural ways around this stuff tho! :)

for many vegan ppl, eating vegan isn't anything to do with being healthy at all - it's about not exploiting animals.

that said; most vegans would have way better blood work than any meateater. and while that tofutti might have lots of weird ingredients, so does any kind of processed food (and meateaters eat plenty of processed foods, on top of the unhealthy cholesterol/fats in meat and dairy).

ya there are not less than a few vegans who r all health power bout it but rly, FUCK THAT...CUPCAKES AND TOFURKY SAUSAGES AT ALL MEALS PLZ

my life is immeasurably richer for having smoked paprika in it now btw

― Sittin' Fran (donna rouge), Monday, April 11, 2011 10:36 PM (2 days ago) Bookmark

SO TRUE

I bought some a couple months ago when I was making collard greens to substitute for the ham hock and it's amazing. Best spice.

It does sound really good, two of my favourite flavours combined.

quinoa-chickpea-and-spinach-salad-recipe.html

^^^ this was amazing, thanking u!

Never thought abt using smoked paprika as a kind of BBQ flavour boost for vege food. Nice idea! Might try something involving chickpeas and onion.

BTW it wasnt my intent to suggest that fake meats/vegan readymeals are any kind of hypocrisy if thats how that came across, that wasnt at all my intent, sorry. I was more musing on the concern for my own perference, as even as a meat eater i pretty much dont touch processed food. My meat/eggs/dairy is all organic, I cook from fresh vegetables etc. Sure, its unavoidable to an extent with stock powders, condiments etc but I just dont like frozen meals, packet sauce mixes, that kind of thing.

BTW that Gardein stuff is not available in Aus :(

I finally discovered what was missing from my chana masala: Amchoor powder (aka khatai), which is finely ground dried mango imparting a sharp tartness to balance out the roasted cumin. This recipe is highly recommended, perhaps better using commenter 48: Shannon's trick of sauteing part of the spices in oil to be poured over the finished dish.

This post is brought to you by:
http://4.bp.blogspot.com/_TNQgSUxwJhA/SQXV8HOs24I/AAAAAAAAAm8/4SChhHnIgNU/s320/1481_Grape%2520Nuts.jpg

I have been looking for cheap ways to keep my belly full on my trip, and a friend who's doing a year-long x country thing on his bike recommended:

GRAPE NUT YUMBARS!!

3/4 cup reduced-fat peanut butter
1 cup light corn syrup
1 cup sugar
4 cups Grape-Nuts Cereal
(recipe also sez you can add 1c of dried fruit!)

MICROWAVE peanut butter, corn syrup, and sugar in large microwaveable bowl on HIGH 2 min. or just until mixture comes to boil, stirring after each minute. Add cereal; mix well. PRESS cereal mixture firmly onto bottom of 13x9-inch pan sprayed with cooking spray. Cool completely. CUT cereal mixture into bars. Wrap individually with plastic wrap. Store in tightly covered container at room temperature.

Now, I've been experimenting w/ this a bit. The first time I made it as-is, which was good, but the second time I used:

1/2c peanut butter
1c brown sugar
1c corn syrup
4c Grape-Nuts
1/2c choc chips
1/2c raisins
a bunch of sprinkles of cinnamon

they were waaaay better better, even though a lot of the choc chips melted. Next time I will add a pinch of salt, too, and also experiment with different ratios of add-ins. They are very tasty and pretty filling, and also way cheap to make. I am trying to make them not-very-often bcz I don't want to get sick of them before I even leave (So far I've only made two half-batches and tried to give abt half of each batch away)

Also, for the record, Grape-Nuts + almond milk + drizzle of agave nectar = decidedly happy mouth and belly.

Fruity Nut Bars recipe
Vegetarian Pemmican Bars recipe

FWIW, ground flax seed is about the most efficient ingredient in the world for sensation of fullness/vs weight.

i made fantastic tofu burgers last night, with mushrooms, cashews and sunflower seeds. only made a half batch bc i was convinced they were gonna be awful ("this recipe has hardly any ingredients! it's too easy! they must be awful!" etc) but they were delicious - not sure how they would fare eaten on their own (my was covered in parmesan, served on bread with mustard/tomato sauce/lettuce/carrot/onion), but i made some of the mixture into balls which i'll try tonight.

love this site by the way: 101 cookbooks

4 weeks of hospital food 24/7 is making me feel fat and horrible, give me delicious inspirations ppl

I just made this again tonight and holy omg it is so good, VERY rich, tastes like a million bucks. It's actually sort of not fair that my dinner tonight tastes so so good and most other peoples' doesn't. But you have to make 1c (dry) worth of jasmine rice to go with it.

HOT SAUCE GLAZED TEMPEH

8 ounce package of tempeh
1/2 cup dry white wine
1/4 cup hot sauce
2 tablespoons olive oil
2 tablespoons tamari (you could maybe do 1 if you are salt-sensitive)
3 tablespoons fresh lemon juice (juice from 1 lemon)
2 cloves garlic, crushed/minced
1/2 teaspoon cumin
1/2 teaspoon oregano
1/8 teaspoon cayenne pepper

1. Bring a pot of water to boil.
2. Whisk all marinade ingredients together in a bowl large enough to fit the tempeh slices.
3. Cut the tempeh in half width wise then cut each of those squares diagonally to form 4 large triangles. When the water is boiling, add the tempeh, lower the heat and steam for 10 minutes.
4. Use tongs to remove the tempeh and then immediately place them in the marinade bowl for 1 hour, flipping them every now again to cover with the marinade.
5. Preheat a tablespoon or so of olive oil in a heavy-bottomed skillet over medium heat. Add tempeh and fry about 10 minutes, turning often and spooning marinade over the tempeh after each turn
**6**. IF YOU WANNA GET RAD W/ THIS, when the tempeh is about 2 minutes from being done, pour a good portion of the marinade into the pan and let it sizzle and steam and reduce until it's, well, glazey. This is super-rich and will be perfect for a drizzle over the finished product.

Enjoy this with a healthy portion of jasmine rice, and smile knowing that your dinner is superior.

gbx, you should def check out that 101 cookbooks site - really simple, really interesting, delicious-sounding recipes. i got the tofu burger recipe from there, and fried those remaining 'meat' balls tonight - they were really good!

man, i have been on a motherfucking ROLL the last few months with my cooking - but now i have moved into the phase of daydreaming about fancy kitchen appliances/tools.

i might have spent an hour today looking at kitchen blogs

i wish i was kidding about this

yeah my entire food routine has basically been reinvented - like, i probably spend at least a few hours every week reading recipe blogs, food articles etc., and MEAL PLANNING which is an entirely new thing to me: i actually decide on what 5-6 meals i'm gonna make, plus brunch on the weekend, and compile a detailed list of ingredients i need and stick to it when we go to the supermarket.

we hardly ever eat out anymore!

OMG i think i may have finally found the perfect VEGAN mac n cheese recipe... it's in the oven, but tastings of the 'cheese' sauce were extremely good...

Ooh just1n3 did you ever try the VegNews one w/ puréed veggies and no nootch? Will be v impressed if you found a way to top it!! :D

fuck the vegetables!!! this one has 'cheese' http://www.101cookbooks.com/archives/000685.html

gonna leave the garlic out of the crumb topping next time, it was a bit much

when you guys make those chick pea fritters, what do you have with them?

usually eat them

very droll.

i mean do these things come out dry? they look dryish in the photos. some sort of sauce?

guys

made some good tempeh

so on friday i had some ppl over to grill and i made some smokey grilled tempeh from the veganomicon for my gf. that only turned out OK because the grill was acting wonky. however, i had some leftover so i let the stuff sit in marinade until today

since i'm not gonna fire up the grill for lunch (tho why not i guess), i decided to fry it. i was gonna do the standard flour/almond milk/panko deal until i noticed a can of coconut milk in the cupboard. so i did flour, coconut, panko.

damn.

I've been cooking some great stuff from this book. Very charming and imaginative with a good mix of everyday and more complicated recipes.

http://www.amazon.co.uk/Paradiso-Seasons-Denis-Cotter/dp/0953535347/ref=sr_1_1?s=books&ie=UTF8&qid=1305048981&sr=1-1

the coconut milk wasn't even that noticeable, tbh, but it definitely improved things imo.

i ate two wedges of the stuff straight up because i am lazy, but with some crusty bread, spicy aioli, and veggies it would be a p baller sandwich

I've been reducing the amount of meat I eat kind of by accident. Wild garlic/ramps pesto and sage pesto plus fresh linguine or spaghetti is why.

I bought so much wild garlic from our local co-op that my freezer is full of the wild garlic pesto now.

good luck with those chick pea fillets, caek - everyone everywhere raves about them but mine have always been a failure, both in texture and in taste.

xp to gbx: it's amazing how good stuff tastes when it's left to soak in its own flavours. i made a potato and squash gratin with a pesto-y kind of sauce (sunflower seeds instead of nuts) that was ok/nothing special, but we ate the leftovers last night and goddamn it was 10x better.

Oh just1n3 I have spent the morning looking at 101 cookbooks & I can see why you are repping it.

i know, right??? the gratin was from her site. and i'm also making her saffron-infused vinagrette pasta thing with asparagus tonight. oh man, i went to this fancy market on sunday and bought two packages of ridiculously expensive pasta, for the first ever.

anyone cooked farro before?

oooh that reminds me: abbott you will probably really like this recipe blog too - http://chubbyvegetarian.blogspot.com/

You are right again Just1n3. Savory Bread Pudding with Roasted Tomatoes and Goat Cheese = pretty sure this recipe came from a brain scan of my unconscious desires.

Vegan Black Metal Chef Episode 1: Pad Thai

https://www.youtube.com/watch?v=CeZlih4DDNg

I am eating vegan choc chip cookie dough (soy) ice cr?m

owns

anyone cooked farro before?

― just1n3
yes. it's nice to toast it in the pan first and then proceed as you would cook risotto but you don't need to add the liquid in increments

gf got some coconut milk ice cream. holy shit!

I am eating vegan choc chip cookie dough (soy) ice cr?m

http://barking.losangelestravelonabudget.com/dogblog/wp-content/uploads/2008/11/begging_dog.jpg

What happens to risotto if you add all the liquid at once, anyway?

i sometimes feel dumb for never knowing the answer to that, and just relying on the received wisdom that you can-not-do-that, expecting bad things will happen. i guess the main consequence is that it would deprive you of the most soothing & pleasurably rhythmic cooking time you can have.

i do the first bit of liquid like a cup at a time, then i just dump the lot in. makes no difference afaict.

What happens to risotto if you add all the liquid at once, anyway?

― Soleil Goon Frye (Stevie D(eux)), Monday, May 23, 2011 3:21 AM (3 hours ago) Bookmark

a portal to hell opens and you are dragged into the underworld

omg stevie caused the rapture

hate him now

don't hate me, I just made my first homemade nut butter (hurr hurr hurr)!! Roasted almond, perhaps a bit too much salt though :/ but still v roasty-delicious!!

good risotto totally worth ensuing damnation

stevie how to shot nut butter?

I mean, besides a brisk wrist action

omgz it is so so easy, you just roast the almonds for 12-15 min at 350, let them cool til they're warm to the touch but not TOO HOT TO HANDLE, put them in the food processor w/ a bit of salt, and turn it on. It will go through various stages: fine powder, clumpy crumby meal (sorta like pie crust), clumpy blob, and then finally smoooooooth butter. It takes maybe 5-10 min? All you do is occasionally scrape down the sides

I made nut butter with almonds,rapeseed oil (iirc) and a little salt.was good.have a feeling cashew butter would be the ideal.

I have a bunch of those around, too. I want to try pecan next. Also you don't even have to add oil if you don't want!

Would try cashew butter.

gruhh, I'll petition the 'rents to add a food processor to our kitchen

dayo are you home yet?

in like a month!

I'll try not to be a lame-o this time

i'm gonna try a sandwich recipe from the chubby vegetarian link upthread tonight:
http://chubbyvegetarian.blogspot.com/2011/02/sweet-potato-black-bean-torta-avocado.html

i've never sliced a potato and then just grilled it & am kinda freaked out, like i want to par-boil it first. will it be good? will it be crunchy?

seems like you would get indigestion?

at sichuan places you get those potato slivers that have been stir fried w/o being parboiled first and they taste great

i'm sure it's gonna be a cool sandwich even if i end up throwing the sweet potato cardboard away, on account of the black-bean-smush, but we'll see. i'm more okay with the idea of having fried it awhile; it's grilling that seems awkward and insufficient. but then i do not have good vegetable cooking smarts, it always gets me that they just gradually soften in some circumstances.

another dimension of this is that i'll be using a fish slice instead of a mandolin. i am making this for other people this evening so will have comprehensive feedback tomorrow.

I just made pecan butter, added a pinch of salt and a kiss of cinnamon and brown sugar. It is sort of next-level in every way.

I am really sort of amazed by how making hummus is such a "thing" and yet making homemade nut butter is not so much, because it is so cheap and so so simple (roast nuts, add salt and FP nuts!) and it tastes soooo goooooood. Seriously everyone, hop to it.

can vouch for the edibility of sliced (fish-sliced is fine), grilled (certainly with a lot of oil) sweet potato, btw. the fish slice is also great for slicing courgettes, which i love the end product of but which can often be fiddly.

Just made (frozen and thawed) tofu chili / not terribly impressed with the texture. I much prefer TVP or, if I'm feeling really into it, seitan.

stevie d, will you come over for a vegan meal with jergins and me while you are in seattle? and please let me know if you need lodging while you're here.

^ highly recommended.

stevie, are you still planning on coming through south texas?

I think I might! I'm still figuring it all out but I really hope to.

ust made (frozen and thawed) tofu chili / not terribly impressed with the texture. I much prefer TVP or, if I'm feeling really into it, seitan.

can not get with TVP, i think it is probably the foodstuff that makes me the saddest. it just seems like such a flashback.
& i just threw some tofu in the freezer!, having heard that was the way to go preparing it.

what brand of tofu do you use? wildwood is my favourite - it comes out the meatiest and least crumbly.

tofu is kinda a rare thing for me, so: whatever is in the refrigerator. i gather it's a first class protein, though, so i should try to eat more. i cooked this last week and threw the remaining tofu in the freezer, so it's there waiting for me. i really need to learn to marinate, as well.

from the same site, incidentally, i'm making this tonight. it doesn't seem too out there, but i never really buy fennel, or cook with leeks, and have never used star anise so i'm hoping it might teach me something. i am p much down w/anything that offers a substantial ginger eating opportunity.

i think this recipe is telling me to 'boil the ginger coins', however, so we'll see how it goes

oooh i love heidi's site! the squash and potato gratin, and the vegan mac n cheese are amazing!

this is the best tofu imo.

http://i3.goodness-direct.co.uk/d/418453b.jpg

i make a kind of warm salad with it with tomatoes, chick peas and spring onions.

ayo Stevie if u are coming to san antonio at all in august, there is an all vegan Tex Mex restaurant opening up!!!! I AM DYING!!!! AUGUST 1TH!

san antonio had excellent veg food ime

it's improved a lot in the last five years

pro-tip based on today: fort davis does not have excellent veg food

what are you all cooking

i just remembered polenta exists

basically an unnecessary revive on account of the myriad vegetarian content in What's cooking? part 4

lentil tacos
http://vegantester.files.wordpress.com/2011/07/p1040194.jpg?w=427&h=415

tempeh (oven-baked in a rosemary sauce and served with a creamy cashew-dijon sauce)
http://vegantester.files.wordpress.com/2011/07/p1040200.jpg?w=615&h=461

spectacoular, just1n3

Jesus ppl if you think her cooking looks good wait til she actually cooks for you

Like "Oh g'morning love here's a homemade chocolate-peanut butter-banana soft serve and oatmeal parfait nbd"

justin3 doing terrible things to my growling stomach

those oat parfaits are becoming standard weekend breakfast fare at our house - just made strawberry chocolate ones yesterday!

highly recommend that rosemary dijon tempeh - really meaty and flavorful and fancy.

So I am cooking a meal for my buddy and he wants seitan. We'll prob pick up the pre-packaged kind but like what should we make? A stir fry?

gyros

cheese steaks

http://andrewsullivan.thedailybeast.com/2012/02/has-vegetarianism-gone-out-of-style-ctd.html

lol sullivan posted my letter (bottom half)

Well done.

haha, excellent!

I highly recommend this recipe for Southern Indian dal fry, for those with an Indian grocery nearby. My tastebuds are still swooning, a half hour later.

Locally, the pigeon peas are known as toor dal. Most of the ethnic ingredients are shelf stable, though you might want to do a few weeks of South Indian dishes to use the curry leaves. Garlic-ginger paste is a bit more convenient.

my wife just bought the non-dairy formulary cookbook + all kinds of science fair looking stuff to make homemade vegan cheeses. HOLIDAY GORGEFESTS ARE UPON US.

NYT has assembled 600 vegetarian Thanksgiving recipes.

are ypu and i the only veggies left in this place? feel like we've had some defections.

today ive had coconut milk ice cream, daiya havarti with a sleeve of crackers, ravioli, and TJ's cinnamon rolls, im p sure ive hit all the food groups

are ypu and i the only veggies left in this place? feel like we've had some defections.

hey just raising my hand here. vegan for 7 years this winter iirc, veggie for 23

totally made of vegetable matter now perhaps? half man, half carrot

dang, ive been vegan longer but veggie less so. 10 years vegan in january. feels good, man.

that dal recipe looks good, and i've got most of the ingredients lying around here i think - might give it a shot next week

took me the longest time to go vegan for some reason, and then once i made the change i was surprised how easy i found it xp

still cooking vegan over here

whatcha making lately? my wife invented a pasta with kale, white beans, and sun-dried tomatoes dish that owns.

my favourite banana bread
delicious and simple alfredo/white sauce
nasi goreng
vegan-fried-chicken/amazing fried chick-un (i used tofu, it was great)
orange sesame tofu

lol i was typing that up before you even asked

this stick cashew tofu stir fry thing is amazing
so is this cauli curry
and this crispy orange cauli

our omnivorous household has been eating a lot of the recipes from this - it's pretty good imho

i love isa

that cauli curry looks rad. do you freeze the gravy as suggested, just1n3?

Veganomicon fans note, Isa's coauthor Terry Romero has a new, handsomely finished global cookbook that snuggles nicely on the shelf next to it (same dimensions and thoughtful design).

xp not yet, we usually eat it all! it's so easy/quick to make, it doesn't seem necessary to make extras. i use half a can of fire-roasted tomatoes instead of fresh (so no need to simmer), and substitute a tsp of ground fenugreek for the leaves, and i don't bother with the cashews.

are ypu and i the only veggies left in this place? feel like we've had some defections.

― shiny trippy people holding bandz (m bison), Sunday, November 24, 2013 5:23 PM (5 hours ago)

still veggie! i just made a delicious leek potato & carrot soup for dinner. :3

xp ok i will give it a shot. i also have no fenugreek leaves right now, so glad ground stuff works in a pinch (ha). if it works then i will try this freezing lark, because i really need to start freezing stuff and stop eating NYC restaurant food (money, belly, etc.)

she has a lot of great recipes, i particularly like her tempeh tikka masala (i use 1/8 tsp ground fenugreek in place of the leaves here, too).

Making a lot of dal makhani atm after getting a decent metal masher; throwing in a lot of roast pumpkin seems to have worked out OK. Keen to try out that crispy orange cauliflower recipe.

Still trying to get salt & pepper tofu right but I think I probably need a better class of tofu.

i totally missed this news:
http://www.theguardian.com/world/2013/nov/26/al-gore-goes-vegan-bill-clinton

Every thanksgiving, I cook this recipe for vegetarian meatloaf. When I originally found it online, the recipe was claimed to have been stolen from one of Sr1 Ch1nmoy's restaurants. It is the fucking jam.

4 eggs

1/4 cup dried onion flakes (original was Lipton Onion soup mix, but I switched it out due to a familial food allergy)

1/3 LB low-fat ricotta cheese

1/3 LB firm tofu (mashed into small pieces)

1/4 cup vegetable oil of choice

1/3 cup onions

1/2 cup cooked brown rice

1/2 tsp. oregano

1/2 tsp. basil

1/4 tsp. rosemary (fresh is good)

4 cups (dry measured) Special K (I use Rice Krispies, for the food allergy reasons noted above)

1 1/2 tbsp. garlic

FOR THE SAUCE:

1/2 cup ketchup

1/8 cup Dijon mustard

1/4 cup molasses

1/8 cup to 1/4 cup apple cider vinegar (to taste)

Pinch cayenne ground pepper (to taste)

Preheat oven to 300 degrees F.

Sauté onions and garlic.

Beat eggs in a bowl, and then add all other ingredients except the Special K. Mix well and then add the Special K last. Put in pan that is sprayed with cooking oil.

Bake for 1 hour. Pour sauce over loaf after 1 hour, and bake for 10 more minutes.

my wife made dress rehearsal tgiving meal yesterday:
-- field roast
-- mashed potatoes & gravy
-- stuffing
-- cheezy broccoli rice casserole
-- homemade cranberry and pear sauce
-- roasted Brussels sprouts
-- tj's crescent rolls
-- choc silk pie
-- pumpkin cheesecake
-- coconut whipped cream

all vegan, all delicious, all full the next day

I'm not making much, since it's just the two of us:
- lemon oregano roasted potatoes
- broccoli and cauliflower in a white sauce
- field roast
- maybe some kind of garlic bread
- chocolate steamed pudding

also we are both sick :/

that sounds good! the food that is, not your respective ailments

i eat at one of sri chinmoy's restaurants a few times a month, and i always order the vegan meatloaf ("neatloaf") sandwich. i wonder if that's the recipe? justine tried it once and thought it was disgusting, but i really like it.

I made Quorn Gruyere things with stuffing, roasted carrots, cauliflower and sprouts, and this potato thing my dad makes that is a cross between anna potatoes and scalloped potatoes. It's basically very thinly sliced potatoes layered in a pan with lots of butter and thyme and cheese and then baked. It was all pretty good!

I have that meatloaf recipe in the oven right now though I fucked up and put the dijon in the loaf so I will now omit it from the sauce

Let us know how it turns out! I've only been making that loaf a couple times a year at most, so I'm just now feeling comfortable enough with it that I'm thinking about varying from the recipe next time I whip it up.

I have that meatloaf recipe in the oven right now though I fucked up and put the dijon in the loaf so I will now omit it from the sauce

― combination hair (underrated aerosmith bootlegs I have owned), Friday, November 29, 2013 5:38 PM (39 minutes ago) Bookmark

You will not unless you are a coward

fuck it was so delicious, thank you for that recipe! whole family super stoked with it. served it with some buckwheat dinner rolls from Dolores Casella's always-reliable A World of Breads and some steamed broccoli, just a perfect dinner.

btw, xpost, I put a little ground mustard in the sauce but dayo nb I'm cooking for myself, a toddler, and a wife who was born in Bangkok but whose palate is all Iowa - for me to make the CAN YOU HANDLE THE EXTREME FLAVOR version of anything would be a dick move, I can always put extra of whatever on my own serving and indeed I ladled some Salsa Huichol on the meatloaf tonight

ate some vegan pizza for dinner, had thai for lunch ~ready to die~

does that vegan meatloaf work as reheated leftovers?

yes it does!

So much cheap daikon at the markets atm; anyone have any simple-ish uses? Might give kkakdugi a go though my track record w/pickles isn't the greatest.

Pickled daikon is good in banh mi sandwiches.

... And that's literally it. I can't think of anything else to do with it. (I've barbecued it, which was okay-ish.)

Make pork bone soup with daikon slices

Whoops this is the veggie swag thread. Ban me for life

banh mi for life

I really like Takuan (Japanese picked daikon)

xpost or...2 weeks

Also, cool thread! My resolution this year (for the 3rd or 4th year in a row) is to be a better cook. I'm cooking 2 dishes from the Cafe Paradiso cookbook at this very moment!

Giving kkakdugi/kimchi a go w/the daikon, though I'm leery of my substitions. Anyone have any thoughts on Fuschia Dunlop's recipes? Giving her veggie mapo tofu a go tonight.

Local vegan place makes a tasty seitan banh mi with daikon.

Tip: if if you have an East Asian grocer nearby, looked out for dried sliced King Oyster (eryngii, king trumpet) mushrooms. Aside from being perhaps the healthiest mushroom based on its ergothioneine and β-1,3 glucan content, when reconstituted in water (broth, etc) and sautéed, it makes a terrific meat substitute. It's pretty mild in flavor, so unlike some less unusual mushrooms it won't overpower dishes. My omni family liked them at Thanksgiving, but I suspect they'd work well in a banh mi as well.

ay i guess this is the most recently updated thread but hold up we got a veggie drive thru in my city

http://eatatearthburger.com/

Made some homemade sushi this week.. It is an underrated thing to make it home. Buy some white grain rice, rice vinegar, nori sheets, and some seafood and/or vegetables and you will feast like a king or queen for weeks. Cheap and goes a long way

SOFT SERVE ICE CREAM!?!

it's p good! i think it's a coconut milk base. just basic vanilla cone or cup for now. we like to get a brownie and put some on top.

M Bison your plant-based drive-thru is closed on Saturday. Does that mean they're Seventh Day Adventists or just like to party?

what do you think ;)

The former obv

excited about this thread since i can't eat beef/pork/lamb right now and i want to add more diversity to my diet (already sick of chicken). would love recommendations for vegetable-centric things that aren't carb-heavy.

hail seitan basically