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