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).

"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.