oh, I never answered that... I can't remember off the top of my head all the ones I boggle at - maybe it's just cos her recipes seem to be ingredient laden more than anything. tho nutritional yeast is one I always struggle to find
don't suppose you could post up a recipe for the eggplant/mushroom chilli you mentioned, jaq?
― STINKING CORPSE (cozwn), Wednesday, 1 October 2008 14:04 (sixteen years ago) link
i should send you a vegan care package. i can think of 5 places off the top of my head within spitting distance of my office that sell nutritional yeast, for example. and i'm like 10 minutes away from one of the best spice emporiums.
― lauren, Wednesday, 1 October 2008 14:09 (sixteen years ago) link
oh, i have a recipe on is that... pie? for a really simple eggplant/chickpea/tomato stew that could be easily made more chili-like:1 large (about 1.25lbs) eggplant, cubed
1 large onion, chopped
garlic to taste, chopped
1tsp each cinnamon and cayenne pepper
2tsp garam masala
1 can (or equivalent) chickpeas
1 28 oz can diced tomatoes
1.5 cups veg. broth
maybe use cumin instead of garam masala, add some fresh peppers (mixture of sweet and hot), some oregano, black or pinto beans instead of chickpeas...
― lauren, Wednesday, 1 October 2008 14:13 (sixteen years ago) link
awesome, was just reading "is that... pie?" and noticed that recipe! : )
I'll try dig out the vegan vengeance book, see what other weird and wonderfuls she uses : )
― STINKING CORPSE (cozwn), Wednesday, 1 October 2008 14:15 (sixteen years ago) link
here's the chili I made: So what have you cooked lately? (Year three!)
There's no real subs for the chipotles in adobo - I buy them canned, maybe you can find? Epazote is a minty, oregano-like herb: could just increase the oregano and add a pinch of dried mint. Masa is the lime-treated cornmeal used to make tortillas. If you can't find, I'd throw in strips of corn tortilla or even tortilla chips.
― Jaq, Wednesday, 1 October 2008 14:20 (sixteen years ago) link
beetroot w/green sauce
take fresh beetroot and boil it
meanwhile in a bowl add chopped garlic, onion, capers, dijon, parsley, mint and mix, stir in olive oil to combine
when beetroot prepared cut into healthy chunks and dress with the mixture in the bowl
mmmmmm
― STINKING CORPSE (cozwn), Wednesday, 1 October 2008 14:29 (sixteen years ago) link
non-vegans can add chopped anchovies to the dressing for some more funk!!
The tassajara cookbook is full of awesome vegan recipes especially soups, particularly the curried zucchini and corn and tomatillo.
― Christopher Blix Hammer (Ed), Wednesday, 1 October 2008 14:31 (sixteen years ago) link
oh and awesome, thanks jaq!!! I am totally making that or a variation on it tonight
― STINKING CORPSE (cozwn), Wednesday, 1 October 2008 14:31 (sixteen years ago) link
I shall dig out the recipes and post later.
― Christopher Blix Hammer (Ed), Wednesday, 1 October 2008 14:32 (sixteen years ago) link
http://www.treehugger.com/files/2006/03/post_26.php
made this last night. very tasty, and VERY cheap (esp. if you already have a big bag of red lentils).
― lauren, Friday, 3 October 2008 14:31 (sixteen years ago) link
looking forward to trying this recipe. i think you could get rid of the yogurt, or perhaps use some coconut milk instead. also, i think you could play around with the spices a bit to get around using cardomom pods and coriander seeds. Sweet Potato and Tempeh StewServes 4
1 tablespoon olive oil1 onion, diced1 clove garlic, minced1 tablespoon grated ginger6 cardamom pods1 teaspoon coriander seeds1/4 teaspoon red pepper flakes1/4 teaspoon salt2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)3 cups water or vegetable broth8 ounces tempeh, cut into 1/2-inch cubes1 cup plain yogurt, dividedSalt and pepper to tasteToasted pumpkin seeds for garnish
Heat oil in a large, heavy saucepan. Sauté onion and garlic until onion is translucent.
Add ginger, cardamom pods, coriander seeds, red pepper flakes, and 1/4 teaspoon salt and sauté for another minute.
Add sweet potatoes and water or broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add tempeh and simmer for about 10 more minutes, until tempeh is cooked through and potatoes are tender.
Remove from heat, season to taste, and stir in 1/2 cup yogurt. Serve garnished with the remaining yogurt and pumpkin seeds.
― lauren, Monday, 13 October 2008 17:55 (fifteen years ago) link
Breakfast Couscous (appealing to both vegans and non-vegans alike!)feeds 4, or 3 or even 2 if you're reaaaally hungry; can easily be halved, just do the mathuse 3/4 cup of liquids if you like drier couscous; 1 cup if you like moister couscous. I prefer drier.
3/4 or 1 cup orange juice3/4 or 1 cup vanilla rice or soy milklots of cinnamon, to taste1 cup french style couscouslots of dried fruit (raisins, craisins, etc.)
Bring liquids and cinnamon to a boil. Stir in dried fruit and couscous, and remove from heat. Cover and let sit for 5 minutes. Fluff with fork and serve.
It's so tasty and so easy!
― Steve (Not Stevie) (Stevie D), Saturday, 18 October 2008 00:46 (fifteen years ago) link
do you think a chocolate version of this could work? still using oj, but maybe choc soy milk and a little cocoa powder? or is that totally wrong?
― undiscovered cuntry (Rubyredd), Saturday, 18 October 2008 02:42 (fifteen years ago) link
Injudra
1/2 pound dry brown lentils1 cup long grain rice3 - 4 large onions1/2 cup olive oilsalt, pepper and cumin to taste (i use a lot of cumin)if you want more vegetables add some cabbage or carrots or have something on the side.
― artdamages, Saturday, 18 October 2008 02:49 (fifteen years ago) link
good for casseroles w/noodles or rice and peas or whatever
mock bechamel sauce
1 onion chopped fine2 cloves of garlic1/4 cup olive oil1/4 cup whole wheat flour1 1/2 cup water/veg stocksoy sauce/sea salt
saute onions on medium heat...add garlic...add flour while stirring and cook 3-5 minutes...add water/stock+salt soy sauce and keep cooking and stirring
― artdamages, Saturday, 18 October 2008 02:58 (fifteen years ago) link
― lauren, Saturday, October 4, 2008 12:31 AM (2 weeks ago)
lauren, i was going to post this link, i make this often, it is very very good. i sometimes use persian red lentils for it, they take longer but they are delicious. i love all lentils, they are one of my main foods.
the injudra looks great, artdamages, do you slow cook the onions first to sweeten them?
― estela, Saturday, 18 October 2008 03:01 (fifteen years ago) link
yeah i didnt give instructions for that recipe. i cook the rice and lentils seperately (ive experimented w/cooking them in the same pot, but it doesn't ever work out) and cook up the onions by themselves on medium heat adding the garlic and cumin later then mixing that into the lentils when they are done.
― artdamages, Saturday, 18 October 2008 03:06 (fifteen years ago) link
i dont like crunchy onions so i tend to cook them to death and use huge amounts of them to make up for it
― artdamages, Saturday, 18 October 2008 03:07 (fifteen years ago) link
i'm going to make that.
― estela, Saturday, 18 October 2008 03:15 (fifteen years ago) link
yay for lentils!
is injudra another name for mujadarah? it seems like the same thing. so tasty, esp. if you used caramelized onions. i'm really into caramelized onions lately.
― lauren, Saturday, 18 October 2008 21:52 (fifteen years ago) link
looks like it is the same.
― artdamages, Saturday, 18 October 2008 22:59 (fifteen years ago) link
xpost to rubyredd:
OMG that sounds to DIE; I'm going to try it next time I have choc soymilk!! OJ + choc is heaven.
― Steve (Not Stevie) (Stevie D), Sunday, 19 October 2008 04:21 (fifteen years ago) link
or orange + choc, i mean.
So peeps, my two "OMG CAN'T LIVE WITHOUT" foods before going vegan were mac n cheese (R.I.P.) and steamed pork dumplings. The former is all but hopeless in recreating accurately, but the latter I think I could get down pretty damn close with seitan and proper herbs and spices. Anyone ever tried this?
― the bourgeoisie and the rebel (Stevie D), Sunday, 19 October 2008 18:56 (fifteen years ago) link
p.s. real dumplings, NOT that cabbage-filler bullshit. cabbage sucks.
― the bourgeoisie and the rebel (Stevie D), Sunday, 19 October 2008 18:57 (fifteen years ago) link
i really hate the texture of seitan, so i never tried cooking with it when i was vegan. with that in mind, i'd try using finely-crumbled tempeh mixed with herbs and a tiny bit of a cornstarch/soy mixture. sadly, though, nothing tastes like pork.
― lauren, Sunday, 19 October 2008 19:26 (fifteen years ago) link
Cabbage rocks!
― Casuistry, Sunday, 19 October 2008 19:46 (fifteen years ago) link
U guise i need some tofu recipes that will bring the house down. All the ones I've made so far range from "eh" to "pretty good the first few bites" but I need something mind-blowingly delicious.
― the bourgeoisie and the rebel (Stevie D), Tuesday, 21 October 2008 17:51 (fifteen years ago) link
i just came across this recipe the other day:
http://www.monsoonspice.com/2008/08/sweet-chilli-lime-tofu-with-wok-steamed.html
it sounds delicious.
― lauren, Tuesday, 21 October 2008 19:22 (fifteen years ago) link
yay for this thread!
i just purchased How to Cook Everything Veg AND the Veganomicon recently, but haven't had a chance to put them to work yet. But Bittman's great, in my experience.
― the valves of houston (gbx), Tuesday, 21 October 2008 19:31 (fifteen years ago) link
You absolutely HAVE to try the Penne Vodka in Veganomicon--it's the best thing I've made vegan. The Black Beans in Chipotle Adobo sauce was killer too, the black beans were absolute perfection but the chipotle sauce was a bit too sweet and oniony for my tastes.
― the bourgeoisie and the rebel (Stevie D), Wednesday, 22 October 2008 16:20 (fifteen years ago) link
made the sweet chili lime tofu! it's awesome.
― lauren, Friday, 24 October 2008 01:37 (fifteen years ago) link
tell me about quinoa? I have never heard of it. does anyone know how hard it is to find in the UK? would something else do for that recipe? cook's thesaurus has suggestions: http://www.foodsubs.com/Grainoth.html
― caek, Saturday, 25 October 2008 22:30 (fifteen years ago) link
I am quite fond of quinoa and can get it here in the US in both white and red varieties at Whole Foods and health food stores. I mostly use it as an alternative to rice/couscous/other grainy type thing as a side dish for meat/fish/chicky. But for a light vegan dish you could toss it with any sort of cooked veg with some sort of dressing (a lemony vinaigrette is good), maybe chuck in some toasted almonds or other nuts, maybe some raisins or currents or dried cranberries if you are into that sort of thing. Basically you can treat it exactly the way you would couscous, although the cooking bit is different.
― quincie, Saturday, 25 October 2008 22:37 (fifteen years ago) link
quinoa's easy enough to get in the uk: it'll probably be in your supermarket, albeit perhaps in some kind of confusing ethnic food/vegan diet/special items aisle. that said, i never saw the red variety. learning about bulgar and quinoa really expanded my grain-based-meal horizons.
― schlump, Saturday, 25 October 2008 23:22 (fifteen years ago) link
Quinoa's great for breakfast too - a nice crunchy change from oatmeal, etc.
― Jaq, Sunday, 26 October 2008 00:13 (fifteen years ago) link
Thanks guys. Like I say, I had never heard of it until I read the tofu lime chilli recipe, but it turns out they sell it in Tesco.
― caek, Sunday, 26 October 2008 00:16 (fifteen years ago) link
I just started using it a week or so ago - apparently there are brands that are pre-washed and others you need to rinse before using. Some kind of bitter stuff (natural protective coating?) has to be washed away.
― Jaq, Sunday, 26 October 2008 00:25 (fifteen years ago) link
for real, for breakfast? just quinoa with milk on?
― schlump, Sunday, 26 October 2008 01:04 (fifteen years ago) link
Nope, with a little butter and brown sugar or jam, like I do with Malt-o-meal.
― Jaq, Sunday, 26 October 2008 01:29 (fifteen years ago) link
which, ya know, isn't vegan. Do vegans use margarine instead of butter?
― Jaq, Sunday, 26 October 2008 01:30 (fifteen years ago) link
i get vegan margarine. i can't remember what it's called; whole ... garden or something. i am not vegan but have vegan aspirations, though.
― schlump, Sunday, 26 October 2008 02:43 (fifteen years ago) link
Margarine isn't vegan? I thought it was just vegetable oil and water whipped up smooth.
― Joe the C.R.E.E.P. Operative (Rock Hardy), Sunday, 26 October 2008 02:44 (fifteen years ago) link
earth balance is a good butter substitute, i think
― horrible (harbl), Sunday, 26 October 2008 16:26 (fifteen years ago) link
would something else do for that recipe?
oh, definitely! in fact, since we were out of quinoa i used basmati rice. it's less about the type of grain and more about the spices you cook it with, i think. and, speaking of spices, i didn't have cardomom pods so i used dried whole star anise. not the same flavor, but it worked very well.
― lauren, Sunday, 26 October 2008 19:44 (fifteen years ago) link
"Tempeh" has started looking like internet-speak to me..
― Tracer Hand, Monday, 27 October 2008 13:12 (fifteen years ago) link
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
She seems to love cardamom so that definitely catches my attention.
― Tahini Coates (Leee), Friday, 23 April 2021 18:42 (three years ago) link
holy cow @ tahini cardamom babka! thanks for link.
xp
― scampos sacra fames (outdoor_miner), Sunday, 25 April 2021 16:17 (three years ago) link
― scampos sacra fames (outdoor_miner), Sunday, 25 April 2021 16:23 (three years ago) link
Her writing is a bit of a shame, enough typos that it takes a little bit of kitchen experience to be able to decipher.
― Tahini Coates (Leee), Sunday, 25 April 2021 19:18 (three years ago) link
I made the tahini cardamom babka -- it did not turn out well, though I fully acknowledge that my abilities could've sunk the final product.
― Tahini Coates (Leee), Tuesday, 4 May 2021 23:18 (three years ago) link
i tried it too! and underwhelmed. There was not nearly enough filling. The dough was just not right (i did use 1/3 spelt flour) even though i added one (1) egg to enrich it a bit. I have an old tried and true babka recipe i may go back to and make with choc/cardamom/tahini, but is no vegan. I like the matcha/pistachio idea though and have not given up with babka experiments, but something with the recipe was lacking or something
― scampos sacra fames (outdoor_miner), Friday, 7 May 2021 23:55 (three years ago) link
This turned out reasonably well! https://rainbowplantlife.com/fluffy-vegan-gingerbread-cake/
Although I messed a couple things up: it has a strip of uncooked batter that runs under the center line just an inch or so under the surface, I think I remember GBBO saying that trapped air was
I also tried to make up my own frosting without the vegan butter (i.e. solid fats) using olive oil and arrowroot powder -- and in the end, too much of each.
― Tahini Coates (Leee), Sunday, 16 May 2021 18:50 (three years ago) link
hah to finish that thought: a trapped air bubble keeps the surrounding batter from cooking.
― Tahini Coates (Leee), Sunday, 16 May 2021 18:52 (three years ago) link
I think I've settled on a decent, easy, and idiot proof fauxgurt recipe.
9 ounces firm tofu1 cup cashews 1 tablespoon chia seeds
The only prep is to optionally soak the cashews overnight (but I rarely remember to do that), and to make the chia egg. Then, dump everything into a food processor.
― Elementary, My Dear Hoatzin (Leee), Monday, 31 May 2021 17:47 (three years ago) link
Why firm instead of soft tofu? Do you prefer the texture?
― just1n3, Monday, 31 May 2021 22:23 (three years ago) link
Yeah, I wanted something creamier, but I've seen other recipes say that silken tofu works too.
― Elementary, My Dear Hoatzin (Leee), Monday, 31 May 2021 22:28 (three years ago) link
Do you add anything to simulate the tang of yoghurt?
― just1n3, Tuesday, 1 June 2021 00:49 (three years ago) link
No because I really only use yogurt as a medium to put fruit in, so the sourness isn't something I prioritize.
― Elementary, My Dear Hoatzin (Leee), Tuesday, 1 June 2021 04:46 (three years ago) link
I'm mostly on board with vegan cooking/baking, but one thing that I'm yet to be convinced of is nutritional yeast. My favorite vegan food blogger calls it "vegan golden flakes" or some such, especially as a way to simulate the savoriness of e.g. cheese, but what I've used it in hasn't elevated my recipes that much. Maybe different brands are better? (I have a bag of Bob's Red Mill.)
― Burying A Horse: C or D? (Leee), Monday, 14 June 2021 21:03 (three years ago) link
I've only really used it to make "vegan white cheddar popcorn". It did have a note of 'artificial cheese flavoring' but it was just one element in a pot pourri of gross.
Sticking to salt and grapeseed oil from now on. Thanks for the reminder to throw that canister of fish food in the garbage.
― Fauna Sukkot (Deflatormouse), Tuesday, 15 June 2021 02:51 (three years ago) link
nutritional yeast alone is not the wave rly, but add it to cashew cream to make a cheesy sauce
― class project pat (m bison), Tuesday, 15 June 2021 03:57 (three years ago) link
It’s def overrated but it does provide some umami that otherwise be lacking in vegan food
― just1n3, Tuesday, 15 June 2021 07:21 (three years ago) link
i like to use it a few different ways. processing cashews with nutritional yeast, salt and garlic powder makes a really good faux parm imho.Salads tossed with a vinaigrette do nicely with ny addedThrown into a vegan alfredo sauce in lieu of parmHave made polenta and replaced parm with the stuff and that worked quite well, too, imho
― scampos sacra fames (outdoor_miner), Tuesday, 15 June 2021 17:28 (three years ago) link
A family friend who went vegan last year calls it "nooch."
― In my house are many Manchins (WmC), Tuesday, 15 June 2021 17:41 (three years ago) link
that is the name
― class project pat (m bison), Wednesday, 16 June 2021 02:38 (three years ago) link
TFW you decide you can't make a chickpea dish because your ice cube tray for aquafaba is full.
― Jadzia Dachshund (Leee), Saturday, 5 February 2022 00:28 (two years ago) link
haha this is a v particular issue to have
― class project pat (m bison), Saturday, 5 February 2022 00:56 (two years ago) link
For the past couple weeks, I've been experimenting with vegan brownies (well, brownies and brownie cookies) with the added challenge of avoiding coconut oil, and I think that I've figured out a way to use regular vegetable oil without the brownies coming up super dense: add some cornstarch. I'm not quite sure about the proportions as I eyeballed the amount I put in but it was something like 1-3 Tbsp for what ended up being 4-5 Tbsp of oil and 1 cup of flour.
― Mobile Suit Gundam Style (Leee), Monday, 28 February 2022 18:39 (two years ago) link
have you ever tried black beans?
― towards fungal computer (harbl), Monday, 28 February 2022 19:00 (two years ago) link
or another mild tasting bean like adzuki might work too
Black bean brownies were some of my earliest baking experiments! I guess I should revisit them.
― Mobile Suit Gundam Style (Leee), Monday, 28 February 2022 19:04 (two years ago) link
I've hit upon a perhaps even easier fauxgurt recipe: blend one ripe avocado in a food processor, then add one block of silken tofu (along with taste enhancers .ije juice from a lemon, 1 tbsp apple Cider Vinegar, 0.25 tsp salt), blend till smooth.
I could never quite get the cashews as smooth.
― Ace of Base Are Belong To Us (Leee), Thursday, 31 March 2022 03:13 (two years ago) link
This shakshuka was fabulous when I made it a few weeks ago and I was looking forward to making it again last night, but I was out of tomato paste and when I went to my supermarket they didn't have any in a tube. :(
― Pomelo Anthony (Leee), Monday, 18 April 2022 19:22 (two years ago) link
I've made this about 3 times and it's pretty idiot-proof: https://www.pickuplimes.com/recipe/vegan-gado-gado-with-sun-dried-tomatoes-186
― Antifa Lockhart (Leee), Monday, 6 June 2022 16:45 (two years ago) link
looks good as hell
― terence trent d'ilfer (m bison), Monday, 6 June 2022 17:27 (two years ago) link
Yeah I love it! Some of the substitutions I make: broccoli (make sure to peel them) instead of green beans, tahini instead of peanut butter, and srirachi because I don't have sambal oelek. Perfect blend of savory with a touch of sweet.
― Antifa Lockhart (Leee), Monday, 6 June 2022 18:33 (two years ago) link