so i'm going to be living with someone who vegan. my cooking repertoire is elementary at best, so i'm going to need some inspiration from all the ILC regulars. his veganism combined with my incredibly picky and annoying food preferences should make for some fun times in the kitchen.
suggestions for a tasty roasted veg salad? pasta salads?
― Rubyredd, Wednesday, 25 June 2008 04:40 (eleven years ago) link
I made a delicious eggplant salad, dressed with kecap manis and sesame, a few weeks ago. The recipe was a variation of one from the Bitten site; details on Is That...Pie?. Also, summer or salad rolls lend themselves well to vegan contents - a crispy sliver of jicama or a narrow piece of broken rice cracker adds great texture variety.
There's also a great recipe in here somewhere for eggplant/mushroom vegan chili, which works great as a hot stew or warm as a dip.
― Jaq, Wednesday, 25 June 2008 05:11 (eleven years ago) link
I don't have any specific recipes, but, like a lot of ilxors I've seen, I can't recommend Mark Bittman's How To Cook Everything Vegetarian enough. It's excellent, and does a really good job of both explaining the simplest kitchen techniques and of including lots of interesting 'exotic' recipes. It's not a vegan book, but most recipes include instructions on how to make them vegan.
I'll look through and post a few from it here in a day or two, I'm distracting myself from franticly doing homework right now.
Don't, on the other hand, get Vegan with a Vengence unless you have serious exotic ingredient connections. I don't think I ever once managed to find all the right ingredients when I was trying to cook from that.
― en i see kay, Wednesday, 25 June 2008 05:49 (eleven years ago) link
yeah, nick, i want fairly simple recipes, nothing where i have to go hunting through five different supermarkets to find the ingredients ;)
― Rubyredd, Wednesday, 25 June 2008 11:34 (eleven years ago) link
i'd definitely invest in a copy of how to cook everything veg.
what foods/ingredients do you dislike, r?
― lauren, Wednesday, 25 June 2008 14:02 (eleven years ago) link
oh man.... i'm actually embarrassed to say! ....
hot hot food
to name a few...
― Rubyredd, Wednesday, 25 June 2008 18:21 (eleven years ago) link
1/4 c natural (no sugar) peanut butter
2 t soy sauce
1 T light brown sugar
1 T lime juice
1/4 c coconut milk (lite is fine, if you prefer or substitute water)
red pepper flakes or chili sauce or whatever hot condiment you prefer, to taste
mix everything, adding the water last, and heat it gently over med-low heat in a saucepan until it's blended.
serve it with noodles topped with tofu and shredded carrot and cucumber. it's also a good dipping sauce.
― lauren, Wednesday, 25 June 2008 18:42 (eleven years ago) link
Here is a recipe that I sent to Abbott that she seems to like:
Sweet Tater Stew
Boil a bunch of cubed sweet taters, maybe 4 big ones. Use just enough water to cover them, and no more. If you don't like the skins, peel them first. When they start to get soft, add the following: 1-2 big cans of stewed tomatoes, chopped; 4 or so cloves of garlic, chopped; bunch of chopped peppers (poblano, pasilla, or just sweet peppers -- I like it spicy, so I use sweet and spicy peppers both); 1 cup peanut butter; salt to taste. Add enough curry just to give it a little kick, but not to make it taste like Indian food (which isn't a bad thing, but just wrong here). I usually add maybe 2 tablespoons, and perhaps a little cumin for extra kick.
The whole thing needs to cook for about one hour. Optionally, you can cook some of the sweet taters separately and blenderize them when soft and add back into the stew. This makes the stew nice 'n' thick, which is how god intended that it be. If not, cook long enough so that the sweet taters are super duper mushy and stir the soup plenty so that they fall apart a little bit. This is where using only enough water is very crucial: Too much water and the soup will be soupy.
― libcrypt, Wednesday, 25 June 2008 19:18 (eleven years ago) link
this is my favorite marinara recipe:
1 medium to large onion, diced
4 cloves of garlic, crushed or chopped
1T fresh thyme (can use dried; use a bit less)
1/2 carrot, shredded
2 28oz cans crushed or whole tomatoes w/ liquid
saute onion and garlic in 1/4 C olive oil for 8-10 minutes over medium/medium-high heat. add thyme and carrot and saute for another 5-6 minutes, then add tomatoes and simmer for at least 30 minutes. i like to run the immersion blender through after things are done cooking for a smooth-ish sauce.
― lauren, Wednesday, 25 June 2008 20:06 (eleven years ago) link
these are great recipes!!
― Rubyredd, Thursday, 26 June 2008 03:06 (eleven years ago) link
― omar little, Thursday, 26 June 2008 23:59 (eleven years ago) link
ok this is the one me and my gf (she is vegan) do as a staple
put this in a frying pan:
4 tbsp olive oil
2 tbsp passata
2 tomatoes skinned and chopped
3 tbsp capers
3 tbsp olives
cook pasta (linguine is best) and while cooking pasta, rest the frying pan on top of the pot... when pasta cooked, run sauce through pasta and add peppe + handful of basil, serve
probably best not to add salt, esp. if you salt your pasta water
― czn, Friday, 27 June 2008 14:47 (eleven years ago) link
lauren's peanut sauce can also be used as a base for a potato and peanut curry
― czn, Friday, 27 June 2008 14:48 (eleven years ago) link
add this to a blender:
handful of rocket/arugula
cup of pistachios
tsp white miso paste
tbsp olive oil
pulse 3/4 times, should still be bitty
meanwhile take brocollini / brocolli, cut up and blanche for 3/4 minutes till bright green. take these out and flash fry in some olive oil with salt and pepper, when almost done add 1/2tsp of balsamic vinegar and toss to coat
cook pasta, run the pistachio pesto through pasta when cooked and top with brocolli/brocollini
― czn, Friday, 27 June 2008 14:53 (eleven years ago) link
tip: add a tsp of cocoa powder and half a stick of cinnamon to chilli
― czn, Friday, 27 June 2008 14:54 (eleven years ago) link
tbsp of cocoa powder rather; gives the chilli a deep, earthy taste
co-sign nick's take on 'vegan w/a vengeance'. wtf are half the ingredients she uses?
― czn, Friday, 27 June 2008 14:57 (eleven years ago) link
Like what?? Now I'm curious.
― Laurel, Monday, 7 July 2008 17:38 (eleven years ago) link
me too. moskowitz is nyc-based, so i'm assuming that there are perhaps spices or other ingredients that would be readily available to someone with access to hundreds of specialty stores but might otherwise be kind of esoteric.
― lauren, Monday, 7 July 2008 18:53 (eleven years ago) link
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 (ten 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 (ten 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 (ten 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 (ten 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 (ten 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
― STINKING CORPSE (cozwn), Wednesday, 1 October 2008 14:29 (ten 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 (ten 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 (ten years ago) link
I shall dig out the recipes and post later.
― Christopher Blix Hammer (Ed), Wednesday, 1 October 2008 14:32 (ten years ago) link
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 (ten 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 (ten 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 (ten 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 (ten years ago) link
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 (ten 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 (ten 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 (ten 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 (ten 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 (ten years ago) link
i'm going to make that.
― estela, Saturday, 18 October 2008 03:15 (ten 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 (ten years ago) link
looks like it is the same.
― artdamages, Saturday, 18 October 2008 22:59 (ten 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 (ten 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 (ten 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 (ten 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 (ten years ago) link
― Casuistry, Sunday, 19 October 2008 19:46 (ten 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 (ten years ago) link
i just came across this recipe the other day:
it sounds delicious.
― lauren, Tuesday, 21 October 2008 19:22 (ten 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 (ten years ago) link
the sauce is fierce!
― caek, Friday, 31 October 2008 20:48 (ten 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 (ten 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 (ten years ago) link
viva herbal, on 2nd ave near 10th street.
― lauren, Tuesday, 4 November 2008 18:04 (ten 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 (ten 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 (ten 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 (ten years ago) link
post recipe plz!
― undiscovered cuntry (Rubyredd), Friday, 7 November 2008 17:45 (ten 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 (ten 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 (ten 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 (ten 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 (ten years ago) link
What's on your menus for VEGAN THANKSGIVING??
― Nomi Malone and Her Bloodstains (Stevie D), Wednesday, 12 November 2008 12:48 (ten years ago) link
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 (ten 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 (ten 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 (ten years ago) link
YA FUCK U GET OUTTA MY THREAD
― Nomi Malone and Her Bloodstains (Stevie D), Tuesday, 18 November 2008 05:08 (ten 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 (ten years ago) link
do you fry up your cranberries in bacon fat?
― artdamages, Tuesday, 18 November 2008 07:11 (ten years ago) link
thanksgiving fav: corn pudding
― artdamages, Tuesday, 18 November 2008 07:19 (ten years ago) link
this looks great:
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 (ten years ago) link
(and it looks like a good thanksgiving soup, i'd say.)
― lauren, Tuesday, 18 November 2008 17:14 (ten 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 (ten years ago) link
― Fulminating Darkness (Kitties!!!), Tuesday, 18 November 2008 17:52 (ten 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 (ten 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 (ten years ago) link
this looks good: http://blog.fatfreevegan.com/2008/11/mushroom-lentil-and-wild-rice-timbales.html
though i enjoyed a huge burger when we went out for dinner on saturday, i managed to cooked some good vegan dishes this weekend to even things out. a huge pot of split pea soup (which i HATE if made with ham/pork - totally ruins the sweetness of the peas), and tofu with black bean sauce. i never realized how easy black bean sauce is to make. now that i've got a jar of fermented black beans, it's become a menu staple.
― lauren, Monday, 24 November 2008 15:37 (ten years ago) link
ZOMG OMG OMG You guys!!
For dinner the other night, I had roasted garlic mashed potatoes (an easily veganized version of Emiril Lagasse's recipe), and I finally found THE tofu recipe that made my brain explode: Bryanna Clark Grogan's "Breast of Tofu" recipe, which can be found at http://www.everydaydish.tv/index.php?page=recipe&recipe=105 . I did the "Make crispy slices" method, but for the seasoned flour I used half flour and half panko. I am now so so excited about tofu--it came out so crispy and crunchy, and the flavor is supreme.
― Nomi Malone and Her Bloodstains (Stevie D), Monday, 24 November 2008 19:09 (ten years ago) link
I must mention that libcrypt's upthread sweet tater soup is not only NOM++ but also gives you perfect bowel movements. It's perfect in every possible way.
― Abbott of the Trapezoid Monks (Abbott), Tuesday, 25 November 2008 22:11 (ten years ago) link
Today for breakfast/lunch I had mirepoix cooked in lotsa soy garden over a bed of white rice made with a cube of Rapunzel veggie + herbs + sea salt boullion. Is delish!
― Nomi Malone and Her Bloodstains (Stevie D), Wednesday, 3 December 2008 18:23 (ten years ago) link
the other day: trader joes soy chorizo w/gravy over rice + side of spinach = v.good
― artdamages, Wednesday, 3 December 2008 18:38 (ten years ago) link
Ho. ly shit. Made another inCREDible vegan thinger that I'd been craving for weeks and hadn't gotten around to making: tomato pie (the pizza kind, not the pie kind). It turned out better than I ever could have imagined. Will post recipe if people actually want to make it.
― Nomi Malone and Her Bloodstains (Stevie D), Saturday, 6 December 2008 19:56 (ten years ago) link
― craig sager (eman), Tuesday, 9 December 2008 02:26 (ten years ago) link
helpful recipe thanks man see u
― harbl, Tuesday, 9 December 2008 02:30 (ten years ago) link
Okay the crust was from: http://allrecipes.com/Recipe/Jays-Signature-Pizza-Crust/Detail.aspxyou'll likely need much more than 3 1/3 cups flour, though
For the sauce, just make a good marinara: saute a bunch of cloves of minced garlic in olive oil a medium sauce pot (NO onion), and then add a can of crushed tomatoes and herbs and spices to your liking (I like lots of rosemary and some basil). Bring it to a simmer and simmer for about 20 minutes to thicken it up a bit.
― 26 Mixes Focaccia (Stevie D), Saturday, 13 December 2008 16:05 (ten years ago) link
lately made some roast tofu and sweet potato salad (dope) and aubergine, fennel and farfalle (not so dope but still ok)
― cozwn, Thursday, 5 February 2009 00:37 (ten years ago) link
I finished my semester off and went back to college nad have been eating garbage. Nice things I've made:
Another vegan lasagnaTofu/eggplant stirfry (yum!)Falafel (which I now love making)Vegan chili
― Jomanda Lepore (Stevie D), Tuesday, 17 February 2009 16:30 (ten years ago) link
Oh oh!! I made a vegan epperoni bread with Yves pepperoni and Vegan Gourmet mozzarella. It turned out gross but with lots of room for potential (it was underdone, had too much cheese, and not enough pepperoni). Next time I will do better!
― Jomanda Lepore (Stevie D), Tuesday, 17 February 2009 16:32 (ten years ago) link
if i had a vegan friend over, what's a vegan entree i could make to go with roasted fingerling potatoes?
― Ømår Littel (Jordan), Tuesday, 14 April 2009 18:07 (ten years ago) link
I've just started dating a vegan. Oh yay. As someone who hardly eats meat myself, the general dishes I'd structure are fine already but the idea of having to adapt to things that dont use eggs, cheese, cream etc (or MUSHROOMS HOW CAN HE HATE MUSHROOMS ARGH) is doing my head in. So this thread has been a great help already.
― Concubine Tree (Trayce), Tuesday, 5 April 2011 07:13 (eight years ago) link
The main problem for me is I really dont like to resort to prepackaged foods as a way of getting around the problem. I'm proud of making things from the base ingredients. All those Sanitarium soysages and whatnot look disgusting.
― Concubine Tree (Trayce), Tuesday, 5 April 2011 07:14 (eight years ago) link
this thread is better: http://www.ilxor.com/ILX/ThreadSelectedControllerServlet?boardid=40&threadid=85061&action=showall&bookmarkedmessageid=2454540
― just1n3, Tuesday, 5 April 2011 13:53 (eight years ago) link
and honestly, as someone who is a terrible and unimaginative cook, if i can cook vegan 24/7 with v few problems, you're gonna be fiiiiine. there are plenty of recipes out there for pseudo-meats from scratch.
Vegan "Chicken" Style Seitan
“Chicken” Seitan Dough:
1 cup Vital Wheat Gluten 1 cup Water mixed with 1 tsp Better Than Bouillon® No Chicken Broth Paste 1 1/2 TBSP MimicCreme
“Chicken” Seitan Broth:
8 cups Water mixed with 9 tsp Better Than Bouillon® No Chicken Broth Paste 1 cup MimicCreme 7 Whole White Button Mushrooms 1 tsp Shallot Powder 1/2 tsp Onion Powder 1 tsp Roasted Garlic Powder 2 Bay Leaves Pinch of Celery Seeds
First, take all of the Seitan Broth ingredients, and mix them together in a very large pot. Bring to a boil.
While the broth’s starting to heat up, make your Seitan Dough by mixing and kneading the vital wheat gluten, water/bouillon blend, and MimicCreme until it’s completely mixed. It will be a little more wet than most seitan doughs. Squeeze out the excess liquid, and form the mixture into a ball. On a cutting board, flatten the ball out, and use a sharp knife or kitchen shears to cut into six pie wedge “Chicken Breast” shaped pieces. Before putting in boiling broth, flatten each part down by pressing it firmly between your hands, then drop each part into the pot.
Cover the pot, reduce heat to simmer, and let the seitan cook for about an hour, stirring every 10-15 minutes.
Don’t throw out the broth! Use a slotted spoon to remove each “Chicken Breast,” and place into a colander to drain. Let both the “Chicken Breasts” and the broth cool. Allow the “Chicken Breasts” to marinate in the broth until ready to use, if time allows you. Drain again before using.
― just1n3, Tuesday, 5 April 2011 13:56 (eight years ago) link
― gr8080, Tuesday, 19 April 2011 21:30 (eight years ago) link
― tehresa, Wednesday, 1 February 2012 00:15 (seven years ago) link
being vegan is not a big deal
― calstars, Sunday, 19 February 2017 20:18 (two years ago) link
There are four tricks to hummus. One, the proper name is hummus bi tahini. The tahini is equally important, and should be in at least a 1:6 ratio with the chick peas. Enough tahini, and olive or other oils become unnecessary. Two, the creaminess comes from the emulsion of the sesame oils from tahini with lemon juice/water. Don't add other ingredients until these have the consistency of a creamy salad dressing. Three, food processors aren't great for this, and like normal blenders are a pain to clean. Immersion blenders are the ideal tool here (as in most kitchen blending tasks). Four, the base is always the same. Other ingredients (I've tried sambal oelek, Italian gardineria or olive salad, chopped cilantro/coriander + jalepeno pepper, and Jordanian za'atar, all with good effect) can all be optionally stirred in or used as toppings. Basic hummus:
1/2 cup tahini, 1/4-1/2 cup lemon juice, water as needed: blend to a creamy emulsion, preferably with an immersion blender in a wide and tall sided storage container/serving vessel.28 oz can chickpeas (drained), 1 large clove garlic, 1/2-1 tsp salt (less if not adding other salty ingredients): add at once, and blend in with a bit of chomping with the immersion blender.
― Special Egyptian Guest Star (Sanpaku), Sunday, 24 September 2017 19:53 (one year ago) link
yeah, Sanpaku, i agree that aerating the tahini first is absolutely key, as is using a good amount. i do think olive oil is a key flavor component though. one thing that bothers me in the wild is hummus pronounciation. in Hebrew there is no short "u"-sounding vowel. and i'm certain the same is true w Arabic. it's hoo-moose, not an organic component of soil. not sure why it bugs me so much
― freedom is not having to measure life with a ruler (outdoor_miner), Monday, 25 September 2017 13:38 (one year ago) link
hey can we not have this thread on something called "The Cheese Board"?
― had (crüt), Saturday, 3 March 2018 01:12 (one year ago) link
Dried chickpeas are best for hummus. Questioning whether those instruction above accidentally left off taking the chickpea skins or you don't believe in it. I can't deal with using an immersion blender for hummus.
― Yerac, Saturday, 3 March 2018 02:40 (one year ago) link