OMG EARTH BALANCE IS MY LIFE. It's got such a rich buttery taste. They've also got the Soy Garden variety, which is still tasty but less OMG BUTTER, which I like to use in some things instead of the original buttery spread.
― the bourgeoisie and the rebel (Stevie D), Monday, 27 October 2008 16:53 (fifteen years ago) link
Also I don't think I've posted it here yet: Google Books has a "preview" of Veganomicon that seems to half the entire book, if not more:
http://books.google.com/books?id=tjN8uJETBpIC&printsec=frontcover&dq=veganomicon
― the bourgeoisie and the rebel (Stevie D), Monday, 27 October 2008 16:55 (fifteen years ago) link
I had a "melted chocolate and pumpkin spice" sheet-cake on Friday that was vegan and OMG delicious, and I do NOT make a beeline for the vegan goods in general. Wow my mouth. I think it's still tingling a little.
The only downside, vegan-wise, was that the richness made me want a glass of milk on the side.
― Vampire romances depend on me (Laurel), Monday, 27 October 2008 16:56 (fifteen years ago) link
veganomicon looks pretty great. there are some kind of lasagne noodles involved in the lasagne - is there a vegan substitute?
i think i need pictures in recipe books to get me excited enough to cook. i might try kosheri (rice + lentils + onions + stuff) tonight; at the moment i just want to eat things i can scoop with a spoon.
― schlump, Monday, 27 October 2008 17:08 (fifteen years ago) link
hey, vegan/veg people (and anyone else who enjoys tofu) - you know about the freezing thing, right? if you freeze your block of tofu (firm/xtra firm), then thaw and squeeze out before cooking, it gets really "meaty" and super-absorbent.
― lauren, Monday, 27 October 2008 23:20 (fifteen years ago) link
do I need to do that for the sweet chili lime thing? I have my tesco.com order set up and am getting ready to pull the trigger on this.
― caek, Monday, 27 October 2008 23:26 (fifteen years ago) link
don't be nervous! i didn't freeze it this time around bcz i was lazy, and anyway it's not specified in the recipe (which is SO forgiving - don't be afraid to customize it). it's just something to keep in the back of your mind.
― lauren, Monday, 27 October 2008 23:28 (fifteen years ago) link
Ooh here's that cake recipe: I can highly recommend it: http://vegandad.blogspot.com/2008/10/chocolate-pumpkin-pudding-cake.html
― Vampire romances depend on me (Laurel), Monday, 27 October 2008 23:30 (fifteen years ago) link
that does sound good. if all vegan baking focused on stuff like this that can be done really well without dairy, then it wouldn't have such a bad rep.
― lauren, Monday, 27 October 2008 23:34 (fifteen years ago) link
Yeah, except for the soy milk it's not really substituting anything. It does call for oil instead of any other shortening, I think C used coconut oil? Anyway, whatever, it was awesome.
― Vampire romances depend on me (Laurel), Monday, 27 October 2008 23:36 (fifteen years ago) link
i have to say, though, that there is a vegan bakery in chicago (or maybe evanston) that produces the most amazing, rich, homestyle vegan birthday cakes - "buttercream" icing and all.
― lauren, Monday, 27 October 2008 23:38 (fifteen years ago) link
I think tofu is a bit more exotic here than it is in the U.S. I like it, but I don't think I've ever had it outside a restaurant, and I didn't even realise Tesco stocked it. I was all ready to go to the Chinese supermarket. I will steel my nerves by getting good and drunk when I cook it, which will hopefully be later this week.
― caek, Monday, 27 October 2008 23:39 (fifteen years ago) link
i think selling souls to the devil was involved somewhere down the line.
xpost - srsly, don't sweat it! it will be awesome. is there anything in particular you're worried about re: cooking?
― lauren, Monday, 27 October 2008 23:39 (fifteen years ago) link
that I will not be drunk enough
― caek, Monday, 27 October 2008 23:40 (fifteen years ago) link
haha, no it will be fine. I gather the problem with tofu is it can be too sloppy, but it probably ends up tasting the same whatever.
― caek, Monday, 27 October 2008 23:41 (fifteen years ago) link
that's why you need firm or extra firm.
― lauren, Monday, 27 October 2008 23:43 (fifteen years ago) link
i really like this method because i've always had reservations re: cooking tofu for stir-fry, etc. http://hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros
it consumes time but it's easy to do ahead of time
― horrible (harbl), Monday, 27 October 2008 23:53 (fifteen years ago) link
I was JUST looking for a good pumpkin dessert recipe! Hooray!
I made vegan lasagna tonight. I really wish I had a working camera so I could start my own food porn blog
― the bourgeoisie and the rebel (Stevie D), Tuesday, 28 October 2008 02:51 (fifteen years ago) link
That tofu thing worked! Hunh. I need to come up with a good marinade though.
― Casuistry, Thursday, 30 October 2008 13:40 (fifteen years ago) link
I made vegan lasagna tonight.
i would like to know about this.i've never been sure whether making the sauce is one of those things that needs the exact physical constitution of milk to succeed or whether using alternatives is o k. needing lasagna replacement confuses me further.
― schlump, Thursday, 30 October 2008 13:53 (fifteen years ago) link
are you talking about the freezing thing, cas? it's a great trick. i'm pretty sure that's what the "natural" pizza place i love does to make their vegan "feta cheese."
― lauren, Thursday, 30 October 2008 14:13 (fifteen years ago) link
my tofu is being delivered tonight but I am too tired to cook and will eat pasta. this weekend though!
― caek, Thursday, 30 October 2008 19:09 (fifteen years ago) link
A+, would eat again. Next time I will use less lime zest (I didn't have a zester so I was trying to cut up peel with a knife, which is retardé). The tofu was fine though, and quinoa is good stuff. And the tofu marinade sauce stuff -- high intensity.
― caek, Friday, 31 October 2008 20:34 (fifteen years ago) link
isn't the sauce delicious?? i'm glad it worked out
― lauren, Friday, 31 October 2008 20:45 (fifteen years ago) link
the sauce is fierce!
― caek, Friday, 31 October 2008 20:48 (fifteen years ago) link
Oh, no, not the freezing, the frying thing from harbi's link. My freezer situation right now is not idea.
― Casuistry, Sunday, 2 November 2008 05:59 (fifteen years ago) link
'm pretty sure that's what the "natural" pizza place i love does to make their vegan "feta cheese."
where's the natural pizza place? i'm not vegan but am kind of shying away from dairy and consequently pizza.
― schlump, Tuesday, 4 November 2008 17:17 (fifteen years ago) link
viva herbal, on 2nd ave near 10th street.
― lauren, Tuesday, 4 November 2008 18:04 (fifteen years ago) link
a bit pricey, due to the fact that they cater to vegans, gluten intolerants, and kosher folk, but it really is great (even though those restrictions sound dire).
― lauren, Tuesday, 4 November 2008 18:05 (fifteen years ago) link
thank you, it sounds good. i'd like a deli where that kind of thing was a given, because then wondering about vegan margarine or separate cutting knives isn't going to feel like an affront in the name of culture war.
― schlump, Tuesday, 4 November 2008 19:30 (fifteen years ago) link
White bean and roasted garlic soup--delicious!! Except next time I won't add the fennel seed. And for some reason, unlike every other soup ever, it's much better right when you make it than it is when you reheat it.
― Nomi Malone and Her Bloodstains (Stevie D), Friday, 7 November 2008 17:25 (fifteen years ago) link
post recipe plz!
― undiscovered cuntry (Rubyredd), Friday, 7 November 2008 17:45 (fifteen years ago) link
I made the tofu/sweet chili sauce/quinoa! It was grebt! Mr. Que liked it, too.
― quincie, Friday, 7 November 2008 21:15 (fifteen years ago) link
i found out about it from somewhere else on ilx, BUT, on the subject of quinoa this looks pretty great.
i am looking forward to the onset of soup-making season. i've never really eaten pumpkin apart from squash, so maybe i'll experiment.
― schlump, Friday, 7 November 2008 22:19 (fifteen years ago) link
Vegan lasagna (add the nutritional yeast!)http://vegweb.com/index.php?topic=8013.0
White Bean and Roasted Garlic Soup (originally from Vegan with a Vengeance)http://www.recipezaar.com/White-Bean-and-Roasted-Garlic-Soup-76175
― Nomi Malone and Her Bloodstains (Stevie D), Saturday, 8 November 2008 05:01 (fifteen years ago) link
this is an old standby i forgot about for a couple years http://www.zawaj.com/recipes/rice/koshari_pasta.html
i made it just now, using a can of garbanzos mixed in with the sauce instead of squash. i also ignored the stuff about layering and just mixed it all together.
― horrible (harbl), Sunday, 9 November 2008 18:25 (fifteen years ago) link
What's on your menus for VEGAN THANKSGIVING??
― Nomi Malone and Her Bloodstains (Stevie D), Wednesday, 12 November 2008 12:48 (fifteen years ago) link
Nothing? Really??
I just made Julie Hasson's now legendary Spicy Italian Vegetarian Sausages (everyone and their mom who had a vegan food blog seemed to rave about them): http://www.everydaydish.tv/index.php?page=recipe&recipe=109 . The texture is sublime, but I'm not crazy about the flavor. It's not BAD, but there's certainly room for improvement. Next time I'm going to omit the 1T of fennel, up the oregano to 1t, and possibly add some tomato paste. I think I also added a bit too much garlic (6 or 7 enormous cloves)
― Nomi Malone and Her Bloodstains (Stevie D), Saturday, 15 November 2008 21:28 (fifteen years ago) link
although i love a good vegan recipe, i'm not vegan anymore. plus, i'm not cooking this year. all of this = no vegan thanksgiving. i have a great savory cranberry sauce recipe that i can try to dig up, though.
― lauren, Sunday, 16 November 2008 15:06 (fifteen years ago) link
I am thankful that, this year, no vegetarians are joining us for thanksgiving dinner, so I don't have to modify any recipes for once. Ours will be a wholly omnivorous table.
― Jaq, Sunday, 16 November 2008 15:41 (fifteen years ago) link
YA FUCK U GET OUTTA MY THREAD
― Nomi Malone and Her Bloodstains (Stevie D), Tuesday, 18 November 2008 05:08 (fifteen years ago) link
Suck it up, tofu breath. I'm cooking pumpkin pie with eggs and tasty rich heavy cream, crust flaky with lard from happy pasture-raised pigs, and sweet potatoes whipped with real butter. Take your faux ersatz processed-beyond-belief crap and wallow in it.
― Jaq, Tuesday, 18 November 2008 05:22 (fifteen years ago) link
do you fry up your cranberries in bacon fat?
― artdamages, Tuesday, 18 November 2008 07:11 (fifteen years ago) link
thanksgiving fav: corn pudding
― artdamages, Tuesday, 18 November 2008 07:19 (fifteen years ago) link
this looks great:
http://www.veggiemealplans.com/archive/1-recipes/1232-roasted-pumpkin-and-lentil-soup-with-pomegranate-molasses
i might cook up a batch for lunches tonight while making dinner. i even have the pomegranate molasses (assuming it hasn't gone off).
― lauren, Tuesday, 18 November 2008 17:13 (fifteen years ago) link
(and it looks like a good thanksgiving soup, i'd say.)
― lauren, Tuesday, 18 November 2008 17:14 (fifteen years ago) link
as mentioned on the thanksgiving thread, i am going to entirely vegetarian/some vegan thanksgiving at my boyfriend's family's place. it is also my first ever thanksgiving, so it should be... interesting!
― undiscovered cuntry (Rubyredd), Tuesday, 18 November 2008 17:43 (fifteen years ago) link
http://www.gourmet.com/recipes/2000s/2008/11/tgving-veg-mains
― Fulminating Darkness (Kitties!!!), Tuesday, 18 November 2008 17:52 (fifteen years ago) link
i made the sweet potato-tempeh stew mentioned way upthread. it's pretty good, but next time i'll just cook it with coconut milk instead of water and not bother adding yogurt at the end. i forgot how much i like tempeh. it's been ages since i last had it.
― lauren, Wednesday, 19 November 2008 18:33 (fifteen years ago) link
i did this simple, boring soup last night (modified madhur jaffrey recipe to use stuff i had):
cooked some garbanzos, saved the waterchopped up a pound of spinach14 oz. can of diced tomatoes (not drained)like a teaspoon of sambal oelek
dump it in a pot w/ some salt, heat it up
saute one onion and 5 cloves of garlic until slightly brown, put that in the pot, stir, heat a few more minutes, eat it
was so good! recipe said to add celery but i didn't have it and don't like using it. it doesn't add anything (taste or nutrients) and can get pretty mushy after reheating.
― bear of the teddy (harbl), Sunday, 23 November 2008 13:18 (fifteen years ago) link