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petermorwood · 9 months

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I COULD MURDER A CURRY... Well, at least commit a certain amount of violence on one.

In other words, I wanted something curry-ish the other day without taking much trouble over it, so I threw this together from what was in the cupboard, fridge and freezer.

(There was rather less than I expected. That's been fixed.)

When I discovered we had no lamb or chicken it ended up as unintended vegetarian, and can as easily become vegan; just leave out the ghee. If my result is anything to go by, all variations will taste great.

NB #1, there's no salt; the preserved lemon has plenty.

NB #2, metric measurements are correct, Imperial are approximate, but this whole recipe was pretty vague from start to finish, so wing it.

That's what I did. For instance, preserved lemon is Moroccan not Indian, yet it worked just fine.

Lemon and lime lentil curry

Ingredients

1 tablespoon ghee or coconut oil (I used a 50-50 combination)

2 onions peeled and chopped fine

2 tablespoon hot curry powder

1 tablespoon mild curry powder (or 1 hot / 2 mild if preferred)

6 cloves of garlic peeled and chopped fine

2 400g / 14oz tins chopped tomatoes in juice

1 400g / 14oz tin kidney beans, drained and rinsed

250 g / 1 cup red lentils

250 g / 1 cup each of red, green, and yellow peppers, sliced and coarsely chopped (optional; we had them in the freezer)

2 heaped tablespoons lime pickle, chopped fine (hot or mild as preferred; Patak brand is good. I used home-made hot)

2 heaped tablespoons preserved lemon, chopped fine (again, I used home-made) *

1 tablespoon garam masala

* If you can't source preserved lemons, use the zest and juice of at least one fresh lemon (two might be better). If you've only got bottled lemon juice, add 125ml / 1/2 cup of it when the tomatoes go in.

Method

Heat your preferred cooking fat in a pan (a wok is even better), add the chopped onions, and cook until soft and translucent. If desired, cook until starting to brown (this may take up to 45 minutes).

Push the onions to one side, allow the fat to flow into the centre of the pan, add the dry spices, combine well with the fat and cook for about five minutes.

Add the garlic and cook for a further five minutes.

Add the kidney beans and lentils to this mixture, stir well, add the peppers, lime pickle and preserved lemon, and stir again.

Add the chopped tomatoes, and one tomato-tin full of water. (Also add the lemon juice (and zest), if that's what you're using instead of preserved lemons.)

Stir well, turn the heat right down, cover, and simmer for about 30 to 45 minutes. (This is where I'd have added 2 cubed chicken breasts, if I'd had them).

Check occasionally to ensure nothing is sticking, adding a little water if required. Taste during this process, and adjust the seasoning. (Which means, if you're using fresh lemon or bottled lemon juice, this is when to add some salt.)

When the lentils are done (I like them a little al dente), sprinkle on 1 tablespoon garam masala, stir it in then serve.

Accompany with Basmati rice, or chapatis (flour tortillas / wraps will do just fine), or naan bread, or any combination of these. I did a mix of 1/3 brown Basmati / 2/3 white Basmati.

@dduane pointed out that what with the carbs, protein, dietary fibre etc., this is also quite healthy. That's an unexpected bonus for something I just thought was no trouble to make, tasted good...

And didn't involve committing even a minor felony, though a slice of apple tort to follow would have been nice... :->

#food and drink #indian food #curry #vegetarian curry #lentils #I COULD MURDER A CURRY #GNU Terry Pratchett

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notbecauseofvictories · 1 year

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hi! i've been very wistfully admiring of your cooking and baking prowess but i'm about at the level of "pasta, vegetable, protein, jarred sauce" at this point and can't imagine getting to where you are. are there recipes you'd recommend for beginners? who hypothetically maybe have never used their oven?

Personally, right now I'm just about in the same spot---my desire to cook things has dropped precipitously, I've survived the last few weeks on salads and roasted chicken and crackers with cheese. But the good news is that there are plenty of options for the lazy cook! And the even better news is that I have all sorts of recipes for you...

DO NOT MAKE ME USE THE OVEN, SO HELP ME GOD

Quinoa Tabbouleh (lots of chopping, but afterwards you can make a giant vat of it and eat it slowly over the course of a week...)

Greek Tuna Salad (throw a bunch of cans together in a giant bowl, then eat it on lettuce)

White Bean and Broccoli Dip with Pesto (I make this by the bucket in the summer, though typically I use parmesan instead of nutritional yeast---and I eat it off of rice cakes!)

Pesto Gnocchi (green beans, cherry tomatoes, and delicious, delicious gnocchi, all smothered in pesto. Literally, where would you go wrong?)

SANDWICHES ARE GROWN-UP FOOD!!

Spicy Vegan Wraps (I am not personally vegan, but I make this all the fucking time)

Lemon Radish Tartine

Roasted Tomato Tartine (....listen you call it a "tartine" and I immediately get really interested)

Chicken Avocado Wraps (not something I make too often, but incredibly easy and mostly about shredding your chicken properly)

I HAVE EXACTLY ONE (1) POT

Quinoa-Kale Bowl (unbelievably easy, and the result is delicious)

BBQ Chicken Quinoa Casserole (this in particular makes for really great leftovers---especially if work has a microwave)

Dump & Bake Chicken and Rice (sometimes you just want a bunch of stuff covered in sauce and it's warm and delicious.)

Smothered Mushrooms and Kale (it's got nutrients and also tastes pretty good)

KEEPING UP WITH THE JONESES (I.E., WHAT TO COOK WHEN YOU'RE EXPECTING COMPANY)

Beet Bruschetta with Goat Cheese and Basil (I have made this for multiple different groups, as well as for myself, and every time---EVERY TIME---it's amazing.)

One-Pot Pasta with Sausage and Squash (slightly more sophisticated than the one-pot recipes above---but so fancy! and delicious.)

Puff Pastry Fruit Braid (did you think I'd get through this entire list without a single dessert? this is probably the most adaptable, consistently delightful recipe I have---and incredibly, incredibly easy to use, manipulate, or do whatever you want with. Features helpful pictures, and I think I've used every fruit combination you can imagine.)

#no love sincerer than the love of food #tw food

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najia-cooks · 9 months

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[ID: A large bowl filled with rice noodles, julienned carrot and cucumber, piles of herbs, and grilled 'chicken' strips; a bowl of sauce with minced chili and garlic is to the side. End ID]

Bún sườn nướng chay (Vietnamese rice noodle salad)

This is a vegetarian ("chay") version of bún gà nướng, a Vietnamese rice noodle ("bún") salad with grilled chicken ("gà nướng"). Chewy rice noodles, fresh vegetables and herbs, and a tangy, slightly spicy sauce combine with grilled or pan-seared 'chicken' to create a rich, flavorful, well-rounded dish. A marinade of lemongrass, sugar, garlic, and vegetarian fish sauce caramelizes around the 'chicken' as it sears, creating a sweet-and-savory crispy coating that perfectly complements the bright, herbacious salad. This dish can be made with Vietnamese sườn non chay, or with any meat substitute you have on hand.

Recipe under the cut!

Patreon | Tip jar

Serves 4.

Ingredients:

For the nước chấm (dipping sauce):

1/2 cup water

Juice of 1 lime (2 Tbsp)

2 Tbsp rice vinegar

1/4 cup vegan fish sauce

3 Tbsp sugar

1 red chili (de-seeded and sliced)

3 cloves garlic, minced

Fish sauce doesn’t take “like” fish, merely fermented and intensely salty. You can buy a bottle of ready-made vegan fish sauce from a Southeast Asian brand such as Au Lac, or you can make your own by combining the following ingredients:

For the vegan fish sauce (nước mắm):

3 Tbsp liquid from a jar of fermented bean curd

1 Tbsp white miso paste

1 Tbsp light soy sauce

1/4 tsp salt

For the chicken (gà):

300g vegan chicken substitute (I used Gardein), or 100g sườn non chay

2 cloves garlic

1 stalk lemongrass (or substitute lemon zest or a bit of preserved lemon pulp)

Juice of 1 lime (2 Tbsp)

1 Tbsp vegan fish sauce

1 Tbsp vegetarian oyster sauce

1 Tbsp Vietnamese soy sauce

2 tsp vegetarian 'chicken' broth concentrate, or bột nêm chay (optional)

2 Tbsp brown sugar

1 Tbsp neutral oil

Sườn non chay may be found in bags online or at your local Asian grocery–the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.”

Bột nêm is a Vietnamese seasoning sold in powder or granule form. Vegetarian (“chay”) versions of the seasoning may contain shiitake mushroom, lotus seeds, carrots, tomatoes, and kohlrabi, as well as salt and MSG. It can be purchased in pouches or boxes from an Asian grocery store, or you can use any other vegetable stock powder.

For the salad:

300g vermicelli rice noodles

2 cups bean sprouts

1 large carrot (julienned)

1 seedless cucumber (julienned)

6 leaves romaine lettuce (julienned)

1 bunch fresh cilantro

1 bunch fresh rau răm (Vietnamese mint), or mint

2 stalks green onion, sliced

Handful of peanuts

Fresh Vietnamese herbs can be found in the refrigerator section of an Asian grocery store, particularly one that specializes in southeast Asian food. You can also experiment with whatever leafy herbs you have on hand.

Instructions:

For the chicken:

1. (If using sườn non chay:) soak meat slices in cool water until rehydrated. Squeeze out excess water and cut each slice in half along its shortest dimension, to get two blocks of the original height and width.

2. Slice lemongrass. Peel away any tough, dry outer leaves to reveal the yellow-green leaves within. Remove the root end of each stalk, as well as the tough green portion at the top of each stalk (reserve this latter to boil in stocks). Thinly slice the tender yellow portion of each stalk.

3. Mix all marinade ingredients in a large bowl. Marinate chicken for 20-30 minutes while you prepare the nước chấm and vegetables.

4. Remove the chicken from the bowl, leaving any excess marinade behind. Heat a couple teaspoons of oil on medium in a large pan then sear the chicken, turning once, until deeply golden brown on both sides (or use a charcoal grill). (If using a pan) filter marinade to remove lemongrass slices, then pour extra marinade over the chicken and cook, stirring often, until coated.

5. Cut chicken into strips, or as desired.

For the nước chấm:

1. Mix vinegar, lime juice, fish sauce, sugar, and water in a small saucepan. Heat, stirring, until the sugar has dissolved.

2. Remove from heat and add minced garlic and chili. Pour into a bowl and allow to cool.

For the salad:

1. Boil the vermicelli according to package directions. Drain and rinse with cool water to halt cooking. Toss with a little bit of neutral oil to avoid sticking.

2. Roast peanuts in a dry pan on medium-low, stirring often, until golden brown and fragrant.

3. Julienne carrot, cucumber, and lettuce. Roughly chop herbs.

4. Plate vermicelli followed by vegetables, herbs, chicken, and peanuts. Spoon some nước chấm over the salad and set remainder to the side to serve.

#Vietnamese #cooking #vegan cooking #vegan recipe #gluten free #cucumber #carrot #mint #green onion #chicken #lettuce

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wolfofcelestia · 8 days

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29 weirdly specific questions I answered as Zayne because I just wanted to yap about him

chipotle order?

Burrito bowl. Brown rice, black beans, everything else with guacamole and whatever protein I’m in the mood for.

thoughts on veganism?

If carefully monitored to ensure that you are getting all the nutrients you need, I don’t see a problem with it. It’s best to work with a nutritionist when you’re switching to a specific diet.

a specific color that gives you the ick?

Why would a colour make me feel disgusted?

mythical creature you think/believe is real?

She seems hopeful that intelligent lifeforms from other planets will contact humanity soon, so for her sake, I want to believe they are real.

favorite form of potato?

Mashed. Although, maybe I’ve grown accustomed to what they serve at the hospital.

do you use a watch?

While I’m working.

what animal do you look forward to seeing when you visit an aquarium?

Penguins.

do you change into specific clothes for the house when you get home?

I take off my work clothes and take a shower as soon as I get home to wash off the scent of antiseptic and ensure minimal spread of bacteria.

do you have a skincare routine (and how many steps is it)?

It’s nothing special.

on a plane, do you ask for apple or orange juice?

Whatever I’m in the mood for. Usually apple juice. Somehow it tastes sweeter in the air.

anything from your childhood you’ve held on to?

Memories. Hope.

brand of haircare/bodycare/skincare that you trust 100%?

Are you asking for my professional opinion? If you don’t have an appointment with me, I suggest you see a dermatologist for recommendations specific to your skin type.

first thing you’re doing in the purge?

Making sure she’s safe.

do you think you’re dehydrated?

Yes, to be honest.

rank the methods of death: freezing, burning, drowning

I can prevent two of them. The other one, well…

thoughts on mint chocolate chip?

An odd combination but the cooling sensation mixed with the sweetness of the chocolate isn’t bad.

an anxious compulsion you do everyday?

I don’t have one. (He rubs his wrist when he’s anxious.)

your boba/tea order?

Traditional milk teas are always good but I like to try different flavours at least once.

the veggie you dislike the most?

Carrots. Irredeemable…

favorite disney princess movie?

I’ve never seen any.

a number that weirds you out?

I don’t hold any significance to numbers.

do you have an emotional support water bottle?

…Would you like me to refer you to a psychiatrist?

do you wear jewelry?

Rings, sometimes. She seems to like them.

which do you find yourself using, american or british english?

American English for any internationally published research papers. Neither for everyday communications.

would you say you have good taste in music?

Whatever is good for concentrating is enough for me. I don’t usually listen to music recreationally.

how’s your spice tolerance?

I don’t enjoy inducing gastrointestinal issues in myself.

what’s your favorite or go-to outfit?

Simple black shirt, black pants, and sunglasses.

last meal on earth?

With her.

preferred pasta noodle?

Rotini. It caries sauce well and has a fun shape.

#idk what to tag this as #character building #writing exercise #love and deepspace #zayne love and deepspace

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smokenskinny · 4 months

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@thinnem2 @mynameisb3llahadid

Hey guys! I'm sorry for disappearing the past days... But I've made a small compilate of my favorite vegan high protein/low calorie meals. The instructions on how to make each dish are listed below the cut:

Disclaimer: all kinds of beans must be soaked in water for 8-12 hours before they're cooked. Throw out the water afterwards, as it contains toxins that make digestion harder.

─── ･｡ﾟ☆: *.☽ .* :☆ﾟ. ── ･｡ﾟ☆: *.☽ .* :☆ﾟ. ───

1- Tofu muffins

Herbs and spices I use: oregano, basil, chives, turmeric and chili powder

Preheat oven to 180°C or 356°F.

Add the chopped onions and a pinch of salt to a sauce pan and sauté them in a little bit of water until golden. Then, add the chopped garlic and let it cook for another minute. Finally, add the grated carrots and zucchini to the pan and sauté them for 2 minutes.

Process the firm tofu, water, chickpea flour, nutritional yeast, salt, herbs and spices in a food processor until smooth.

Incorporate the sauteed veggies and chopped tomatoes into the mixture (I save some tomatoes and herbs to use as toppings). Transfer the batter to a non-stick muffin pan and bake it for 25-35 minutes.

-> Let them cool down for at least 10 min before eating.

─── ･｡ﾟ☆: *.☽ .* :☆ﾟ. ── ･｡ﾟ☆: *.☽ .* :☆ﾟ. ───

2- Kafta

Herbs & spices I use: smoked paprika, garlic powder, Aleppo pepper and parsley

Preheat oven to 200°C or 392°F.

Boil some water, remove from heat and add the TVP with a tbsp of vinegar to the pan. Let it soak for 10 minutes, then rinse and squeeze to remove all excess water.

Add the chopped onions and a pinch of salt to a pan and sauté them with a sprinkle of water until golden. Then, add the chopped garlic and let it cook for another minute. Combine the lentils, TVP, more salt and smoked paprika to the mixture and cook for 5 minutes.

Add the mixture to a food processor with the chickpea flour and all the other herbs and spices, process until combined.

Roll mixture into sausages and stick a skewer to them. If you want to, spray some olive oil into a baking pan before adding them to make a crust. Bake or air fry for 20 minutes, then flip and bake for another 15 minutes.

-> Serve with freshly squeezed lime juice or tzatziki sauce.

─── ･｡ﾟ☆: *.☽ .* :☆ﾟ. ── ･｡ﾟ☆: *.☽ .* :☆ﾟ. ───

3- Egless Omelette

Herbs & spices I use: basil, turmeric, garlic powder and black pepper

Add the silken tofu, chickpea flour, almond milk, nutritional yeast, salt and spices to a blender and blend until smooth.

Add the chopped onions and a pinch of salt to a non-stick pan and sauté them with a sprinkle of water until golden.

Add the tofu batter to the pan along with chopped tomatoes and some basil. Cook it on medium low heat for about five minutes or until it thickens up.

─── ･｡ﾟ☆: *.☽ .* :☆ﾟ. ── ･｡ﾟ☆: *.☽ .* :☆ﾟ. ───

4- Green Pea Croquettes & Tzatziki sauce

Herbs & spices I use: chives, parsley, cilantro, smoked paprika and chili powder

Preheat oven to 200°C or 392°F.

Add all of the ingredients to a food processor and process until thoroughly combined. Mold them into whichever shape you'd like (the thinner, the crunchier/the thicker, the softer). Bake or airfry in a non-stick baking pan for 30-40 minutes.

For the sauce, sprinkle some salt on the grated cucumbers and let it sit for 3 minutes while you chop the garlic and herbs. Then, squeeze the cucumbers to remove excess water, combine with all of the other ingredients and mix with a spoon.

─── ･｡ﾟ☆: *.☽ .* :☆ﾟ. ── ･｡ﾟ☆: *.☽ .* :☆ﾟ. ───

5- Creamy Lentil Soup

Herbs & spices I use: rosemary, sage, cumin, turmeric and cayenne pepper

Add chopped onions and a pinch of salt to a pan and sauté them with a sprinkle of water until golden. Then, add the chopped garlic and let it cook for another minute. Finally, add the tomato paste, vegetable broth, almond milk, lentils and chopped pumpkin. Let it cook for about 8 minutes or until the lentils are soft.

Blend the chickpeas with the herbs, spices and some water until they turn into a creamy sauce. Add it to the lentil soup and mix well until it thickens.

-> Optional: Serve with freshly squeezed lime juice.

─── ･｡ﾟ☆: *.☽ .* :☆ﾟ. ── ･｡ﾟ☆: *.☽ .* :☆ﾟ. ───

6- Zucchini Roll-ups

Herbs & spices I use: basil, oregano, black pepper

Add the chopped leek and a pinch of salt to a pan and sauté them with 1 tsp of olive oil until golden. Then, add the chopped garlic and let it cook for another minute.

Slice the zucchinis thinly using a mandoline, then sprinkle with salt to shrink and soften.

Process the tofu, sauteed onions and garlic, 1 tsp olive oil, lemon juice, nutritional yeast, salt and spices in a food processor to make vegan ricotta.

Pour half of the tomato sauce into the bottom of a baking dish and wipe the excess salt off of the zucchini slices.

Spread vegan ricotta on each zucchini strip, then roll it up and place in the baking dish. Cover with the remaining tomato sauce half and bake for about 20-35 minutes or until bubbly.

─── ･｡ﾟ☆: *.☽ .* :☆ﾟ. ── ･｡ﾟ☆: *.☽ .* :☆ﾟ. ───

7- Cookies

Cover the dates in water after removing their pits and let them soak for at least 4 hours.

Preheat the oven to 180°C or 356°F.

Process the other ingredients, except for the baking powder, in a food processor until thoroughly combined. Finally, slowly incorporate the baking powder to the mixture.

Divide batter into large cookies and bake on a non-stick baking pan for 20-30 minutes. Open the oven at 10 minutes and flip cookies.

-> Let them cool for at least 15 min before eating.

─── ･｡ﾟ☆: *.☽ .* :☆ﾟ. ── ･｡ﾟ☆: *.☽ .* :☆ﾟ. ───

8- Energy Brownie Bites

Stir all ingredients together in a large mixing bowl until thoroughly combined. Cover the mixing bowl and let it chill in the refrigerator for 1-2 hours until they are firm enough.

Roll mixture into balls or any shape you'd like. You could also use an ice cube silicone tray to make sure they are all the same size.

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scoobhead · 5 months

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PLEASE tell me some of your favorite sandwiches...i work at a diner and i get one free sandwich per day and i almost always get the exact same thing. gimme something that will deeply bamboozle the kitchen staff

thank you for this ask. i am so sorry for the sandwich tangent that it inspired. this post is in fact so long that i have to put it under a read more tag so it doesn't reach Do You Love The Color Of The Sky notoriety. also this has been written as, like, a general cooking guide instead of Things You Can Order At A Diner, but otherwise feel free to show this post to your kitchen staff and watch their minds crumble

to build a great sandwich - a truly Fucked Up Sandwich - you must first understand that a sandwich is, at its core, just some bread with stuff on it. as a disclaimer, i don't mean to diss the classics. they're around for a reason. i just know that PERSONALLY i am a little bit sick of the same second grade lunchbox sandwich, and PERSONALLY i prefer to push the boundaries of simple food preparation into the realm of the eldritch and unknown.

the sandwiches i make are different every time. you may have heard the old adage "cooking is an art." that is partially true, sometimes, kind of. cooking, for me, is more like a four year old getting access to paint for the first time and losing their whole goddamn mind about it. i want you to let go of every rule you think there is. make things up. go crazy.

the bread of the sandwich matters only insofar as it can support its fillings. i tend to use plain ol whole wheat, but honestly, you can use whatever you'd like. my big piece of advice here is to think about the structural integrity of your design. much like a bread engineer, because that's what you are. if your fillings are wet or gelatinous (hold on, we're getting there) you NEED a crustier bread. sara lee won't cut it. some people like fancy bread with herbs and shit. i see the bread more as a canvas than as part of the painting, but like, there are no rules. go ham.

speaking of ham. this is the section where you expect me to disavow lunch meats. i shan't. pre-sliced meat is a brilliant (and cheap!) way to provide the basis of flavor for your sandwich AND to make sure you get enough protein. if you're vegan or vegetarian, you'll have to skip this step, but that's okay because it's not an integral part of the process. that being said, i think it lays a solid foundation for the whole sandwich's raison d'etre.

pairing with a good cheese is a classic for a reason. i stay away from american - it melts beautifully, which makes it great for grilled cheese, but it also has an artificial quality to it that i don't really vibe with. swiss, provolone, and cheddar are staples, but honest to god, any cheese can be made to work if you build around it. (side note: the best grilled cheese uses american, pepper jack, colby, and a tomato. season the OUTSIDE of the bread with butter, red pepper flakes, garlic, and a dash of oregano. fry up an egg and put it on top and oh baby. ham optional if you want some extra protein.)

ok. you have your basics. now i need you to take a look around your kitchen and GO WILD.

one of my Go To Combinations is turkey, swiss, and a fruit jam (i like apricot). it is EXTREMELY good and easy to make, and the jam gives it just the right touch of sweetness to complement to mellow flavor of the turkey. if you're like, "oh, wow, you put JAM? on a SANDWICH??? ARE YOU OK????" you need to stop reading right now. the shaggy-like combinations that i concoct may be too strong for you, traveler.

if you like sweet foods and want to lean into that, keep exploring Fruit Road. jams and preserves work wonders. fruit butters are also nice for a more savory touch, but can get expensive and/or seasonal. you can also go for Fruits themselves: thinly sliced apple + ham + brie (or swiss, if you can't swing a more expensive cheese) is a godsend. most fruits belong on a sandwich tbh. grapes, tangerines, bananas, pineapple: it's all about the right context.

if you want to go Even Further Beyond, Fruit Road takes you right down to Sweets Avenue. honey works on most sandwiches, and - hear me out - will cut the tangy, eggy flavor of mayonnaise. it's easy for honey to overpower, though, so i'd say to go for a little before tasting and reassessing. plain or vanilla yogurt also complements fruit really well without being overpowering. if you REALLY want to go sweet, i like marshmallow fluff + bananas + peanut butter for protein. i've yet to find good vegan alternates to these, unfortunately - agave nectar would work in place of honey, but play around and see what you can come up with.

if you want to go savory, then Aromatics Boulevard will make sure you get substance and flavor. basil is an underrated addition to sandwiches, as are green onions, garlic (jarlic works great for this, don't @ me), and cabinet spices. you might need to try a little to get the proportions right, but chicken + mozzarella + plain yogurt + curry powder is frankly a godsend. i also lovelovelove a good sauce; nando's perinaise is usually region-specific, but it's creamy and tangy and goes with everything and i'm obsessed with it. get creative with what you have!

ok. this is my secret ingredient. come here. lao gan ma is chili oil, but with chili crisps in it. it is the single best ingredient in my kitchen. it's not expensive, a jar of it lasts forever, and you can find it at almost every asian grocery store. it is the perfect kick of spice to add to a sandwich. plenty of heat but not overpowering, and with a mostly savory finish. god it's so good. i scoop it with a knife to avoid most of the oil and spread just the crisp over the sandwich. crunchy, spicy, savory. mamma mia.

those are the BASICS of what i can give you. if you've read this far and you actually make a Fucked Up Sandwich PLEASE tag me in it, because odds are i'll try it. be bold. make a potato salad + tangerine + tahini monstrosity. (i haven't tried that but maybe it's good???) anything is a sandwich if you're brave enough. if you're still looking for inspiration, i get a lot of ideas from traditional tea sandwiches, which are usually ~3 ingredients and can get absolutely hogwild.

if you want more specific recipes or combinations then reach out and i can send you a list, but i hope that this gave you the tools and confidence to go forth and wreak havoc. have fun stay safe eat sandwiches!

#anon i hope this was what you wanted #sorry this is a sandwich blog now i think #ask #anon #nat og #sandwich posting

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thelcsdaily · 1 year

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Surf and Turf

Steak and lobster are the perfect combination. Together, they provide a fantastic combination deserving of a special treat.

“I realized very early the power of food to evoke memory, to bring people together, to transport you to other places, and I wanted to be a part of that.” – José Andrés Puerta

#food #american cuisine #surf and turf #restaurant food #meat dish #seafood dishes #my photography #food photography #original photography #thelcsdaily #bondingtime

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acti-veg · 8 months

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Is it normal to get sick going vegan cold turkey? I vaguely remember something about gut bacteria but it's been two weeks and I'm still getting killer cramps and I have a really low pain tolerance lol how long is this going to last? 😭

Some sickness is normal for any radical change in diet; your macro intake will be totally different and your body needs time to adapt. Regardless if you’re getting uncomfortable cramps I’d recommend seeing a doctor.

It may be completely unrelated to diet, or could have been an existing issue just exacerbated by the immunity hit from such a sudden change. If you experience periods and they feel like period cramps, a hormonal change is the likely culprit, and that can be caused by diet - red meat and dairy can disrupt hormone balance, so cutting them out may swing it the other way.

Two weeks is probably too short a time for symptoms any sort of deficiency to be materialising unless you aren’t getting enough calories, but magnesium and calcium are both thought to help offset cramps. Oat milk is a great source of both, but they are also a common combined supplement that you can buy cheaply if you want to double up. Certainly can’t hurt!

In the early stages I’d advise making an effort to up your iron, protein and vitamin c intake as well just to stave off any sickness while your body gets used to the new status quo. There are plenty of vegan sources of both, but you could also supplement with a vegan protein powder, iron supplements etc if you couldn’t easily do it through your diet.

It doesn’t usually last very long, but again, as with any unusual symptom your first step should be seeing a doctor just to be sure. Either way I hope it clears up for you soon!

#ask #vegan #nutrition #health

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devoted1989 · 19 days

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Vegan protein sources

Proteins are made up of 20 amino acid building blocks. Eleven of these are called nonessential, meaning they can be made in your body.

The other nine are called essential, meaning they need to be obtained through the diet. Foods that contain all nine essential amino acids are called “complete proteins”, while foods that are lacking in one or more essential amino acids are “incomplete proteins”.

Some plant-based proteins are incomplete, but eating a variety of plant-based protein sources throughout the day will ensure that your body’s needs are met.

(Source - Colorado State University)

Complete vegan protein combinations:

#vegan #veganism #vegan protein sources.#complete proteins #vegan complete proteins

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deliciously-vegan · 2 months

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Breakfast Empanadas

[[MORE]]

Dough

4 cups all-purpose flour 2 tbsp cane sugar 1 tsp sea salt

1 cup cold vegan butter

1 cup cold water

In a large glass mixing bowl sift together the flour, sugar and salt.

Cut in the cold vegan butter. Using hands work in the butter until it is well-combined.

Pour in the cold water. Stir well. Knead for several minutes.

Form a large ball. Wrap ball in plastic and chill for at least an hour.

Filling

1 tbsp olive oil 1 onion, chopped

4 cloves garlic, peeled and minced

1 block extra firm tofu, crumbled

1 tbsp cilantro paste 1 tsp smoked paprika

1 tsp cumin 1/2 tsp turmeric 1 tsp black salt 1/4 tsp black pepper

one batch vegan bacon bits (recipe below)

1 cup vegan cheddar cheese shreds

1 jar (296 ml) roasted red peppers (drained and chopped)

Heat oil in large saucepan over medium-low heat. Saute onion for several minutes. Add garlic and saute for another minute or two. Stir in the crumbled tofu and cook for another few minutes. Turn heat off.

Stir in the; cilantro paste, smoked paprika, cumin, turmeric, black salt, and black pepper. (Mix thoroughly.)

Stir in the vegan bacon bits, cheddar cheese shreds and roasted red peppers.

Vegan Bacon Bits

1/2 cup textured vegetable protein 2 tbsp water 2 tbsp pure maple syrup 1 tbsp liquid smoke 1 tsp smoked paprika 1 tsp salt

Mix all of the ingredients together thoroughly and set aside.

Assembly

Preheat oven to 425 degrees F. Line two large cookie sheest with parchment paper.

Remove dough from fridge and give it another knead. Roll dough out onto a floured surface. Cut dough into circles, about 4 inches across. Place circles on prepared baking sheet.

Scoop one generous tablespoon of filling on top of each circle. Lightly wet the edges of each circle with a touch of water. Fold dough over top of filling and squeeze the edges together. Using the back of a fork, press edges down to seal fully. (Or use an empanada press.)

Poke a few holes on top of each empanada. Brush each empanada with a bit of non-dairy milk. Bake in preheated oven for 15 minutes.

Allow empanadas to cool for a few minutes before serving.

Yields; about 2 dozen empanadas.

#empanadas #breakfast empanadas #baked empanadas #vegan empanadas #vegan breakfast empanadas

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in-flvx · 9 days

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Tell me more about vegan restaurant owner Sirius. What are his favourite things to cook? Is the place known for something special (other than his experimental vegan meats)? When and why did he became a vegan? What is his fave milk alternative? If wolfstar happens in this universe, how excited about veganism is Remus???

Hello dearest bat

You sent this eons ago sorry that I'm only now getting to it but i do believe I have answers.

Sirius loves to make bread, and the intricacies of mille fleurs. He loves to experiment with protein alternatives, and to get the textures and tastes of their non-vegan counterparts exactly right. His vegan eggs benedict are the talk of the town, and he has an open kitchen so his customers can watch him and his crew make every part of the vegan meat. This is both to show off, and to make sure his patrons can trust him and his products. Its a chemistry project to him, and he enjoys every step of it.

He does love to make meals, especially hearty stews, with no pretense of meat etc though. This is for comfort more than for showmanship. In this case, herbs and spices take the forefront of his obsession. And he likes to try out new combinations, especially of the things him and his friends love most. His soup of the day is always deeply personal to him and his. Harry will show up after school to get his tea from Sirius' restaurant, and the potters eat there at least once a week. They have their own booth, decorated with pictures of them.

Sirius became vegan first at 13 while he was finding his own place in the world and defining his moral compass. Then he had a phase of eating aggressively anti vegan for a few months before he ran away. When he moved in with the potters/tried to make it on his own, he couldn't afford to be picky, it felt ungrateful to him. But after effie saw him picking at her roast, she started to embrace this and invited him to cook with her, and bring in his own recipes. Alternatively, as soon as he got his new place and survived by container diving and working at his first restaurant etc, he started to become more creative and embrace his own taste. So he only got back to eating entirely vegan after he turned 17/18.

His fave milk alternative his oat. With macadamia being a close second, for special occasions.

If wolfstar happens in this universe, remus tries to eat meat 3 times a day and he likes his steak rare. He only tries something vegan bc he has the hots for sirius

#bat tag #vegan!sirius

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marabarl-and-marlbara · 7 months

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hi hi mara, i remember you writing in a post that you look forward to meal times. what are your favorite foods at these times?

good morning anonymous; i try to eat exactly four meals that are always the same "thing," because i:m particular about texture/temperature and routine;

breakfast is always a cold almond yogurt (+ some protein powder) & some kind of low-carb sugar-free crunchy cereal (as a general guideline for most-of my food/diet, my mom drilled in-to me from a young age neurosis about carbs/sugar from her diabetes/liver-failure so i ended up inheriting much of this diet-neurosis); i try to portion out all of the ratios to be ~4; ie: 3 spoonfuls of yogurt, 1 part of cereal; if there is anything mixed in-to the yogurt, i try to use three things combined with the yogurts 1 so it comes out to four (today i made peppermint yogurt + a dark chocolate cereal that was bogo @ publix last week);

lunch is always a wrap, that i burn on the stove, and then burn the assembled wrap in an air-fryer so it is 1) scalding, 2) completely dry and crunchy; the filling is usually ~4 pieces of some protein (ex: 2 pieces of cauliflower chicken stuff that is then further divided so it comes out to some number-of-4; 4 cubes of tofu that are further divided down into 16 equal pieces; a fourth of an avocado that is quartered down into four slices), + some vegetable filler (usually spinach or broccoli or kale; sometimes onions i pickle or roma tomatoes i cube), + some jalapeno (with two cross-section cuts and then chopped into ~16 slices so it quarters), + some type of sauce i usually make (my favorite is this birria-consomme-esque sauce i make every few months out of tons of dried chilis, which basically prevents it from spoiling); when it:s been cold, i:ve been making this awful vegan gravy out of buckwheat flour + fake chicken bouillion stock (in place of drippings); sometimes i use egg because i had an incident last month that made me realize my diet was killing me <- though this might:ve just been more neurosis;

dinner is either half a protein bar or a stir-fry (bean sprouts, broccoli, red peppers, tofu);

then dessert i have half of a protein bar that i burn in airfryer;

i don:t really like eating anything that doesn:t match these texture/temperature profiles; ie: baked oats are always disappointing because they:re not cold/crunchy; cold wraps (which sometimes i think i want because i like cold-sauces (like mayo or w/e) and the way i cook things basically turns them into soup) are always massive disappointments; beautifully made and composed foods from restaurants are always disappointing because they:re not as scalding as i like, or spicy as i like; etcetera;

take care, anonymous

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najia-cooks · 1 year

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[ID: Five large, enclosed bao piled on a plate. The topmost bao has been opened to show a bread-like dough texture and a vegetable filling. The bao are garnished with chopped chives. End ID]

Bánh bao chay (Vietnamese vegetable dumplings)

Bánh bao are an iteration on the Chinese da bao (大包) brought to Vietnam by Cantonese immigrants. Like da bao, bánh bao are commonly filled with some combination of minced meat, Chinese sausage, and hard-boiled eggs; however, some versions of bánh bao are also made with Vietnamese vegetables, herbs, and flavorings. Vegetarian bánh bao (bánh bao chay) may have no filling, a filling consisting of a variety of vegetables, or a filling of sweetened beans or sweet potato.

This recipe combines Vietnamese vegetables, herbs, spices, and sauces with Vietnamese meat substitutes to make a well-rounded filling that's equal parts umami and fresh. The yeasted, enriched dough is tasty, fluffy, and light, but still has enough structure to hold up against the filling.

Recipe under the cut!

Patreon | Tip jar

Makes 16-20; serves 6.

Ingredients:

For the dough:

4 cups + 2 Tbsp (500g) all-purpose flour

2 tsp (7g) active dry yeast

7 Tbsp (90g) granulated sugar

1/2 tsp salt

2 tsp (10g) baking powder (optional)

2 Tbsp (16g) cornstarch (optional)

1 - 1 1/4 cup (135-295 mL) lukewarm soy or oat milk, or water

1 Tbsp cooking oil

The basic components of this dough are flour, yeast, sugar, salt, oil, and milk. The baking powder is added to help with leavening; the cornstarch works to create a light, fluffy dough that will not become soggy when filling is added.

For the filling:

1 large carrot (100g)

4-inch piece (120g) cassava root / yuca

1 cup (100g) shiitake or wood-ear mushrooms, diced

4 large pieces (50g) sườn non chay, or 1/2 cup diced or crumbled chả lụa chay

1/2 cup water + 1/2 tsp vegetarian 'chicken' broth concentrate (optional)

50g tofu skin (đậu hủ ky)

1 red onion, minced

5 cloves garlic, chopped

4-5 chives or scallions, finely chopped

1 tsp freshly ground black pepper

1/2 tsp sugar, or to taste

1/2 tsp salt, or to taste

2 tsp bột nêm chay, ground to a powder (optional)

1 1/2 tsp fermented bean paste + 1/2 tsp light soy sauce (or 2 tsp vegetarian fish sauce)

2 tsp vegetarian oyster sauce

1/4 cup soybean oil, peanut oil, or other cooking oil, divided

Sườn non chay (roughly, “vegetarian ribs”) is a meat replacement made of textured soy protein. It may be found in bags online or in the pantry / dried goods section at your local Asian grocery store—the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.” Most sườn non chay are large and pale in color, but they sometimes come in "beef" or "pork" styles—the difference is not the flavoring but rather the size, shape, and coloring of the pieces. In my experience, the "beef" ones are more darkly colored, and both "beef" and "pork" styles are smaller in size and thinner in shape than the non-specific ones, which I often use to replace chicken.

Chả lụa chay is a vegetarian version of a Vietnamese pork sausage. It can be found in the form of a large loaf in the refrigerator section of a Vietnamese or Asian grocery store. It will be labelled "chả lụa chay" or "gio lụa chay," as well as "vegetarian pork roll," "wheat meat," or "vegetarian food."

Đậu hủ ky, or tofu skin, is prepared by taking the film off of a batch of tofu as it sets. Tofu skin may be purchased fresh or dried, in sheets or in sticks: for the purposes of this recipe, any kind will work! Chinese tofu skin produced for sale abroad may be labelled "dried beancurd sticks."

Bột nêm is a Vietnamese seasoning sold in powder or granule form. Vegetarian ("chay") versions of the seasoning may contain shiitake mushroom, lotus seeds, carrots, tomatoes, and kohlrabi, as well as salt and MSG. It can be purchased in pouches or boxes from an Asian grocery store, or you can use any other vegetable stock powder.

Fish sauce and oyster sauce are common inclusions in pork fillings for bánh bao but are often simply omitted from vegetarian ones. I've used vegetarian substitutes for these ingredients—if you don't have vegetarian imitation fish or oyster sauce, just increase the amount of salt, sugar, and bột nêm to taste.

Instructions:

For the dough:

1. Heat 1 cup (135mL) non-dairy milk to lukewarm in a saucepan or in the microwave. Stir in the yeast to dissolve. if you’re not sure your yeast is alive, proof it by allowing to stand for 10 minutes—it should foam.

2. Add the baking powder, sugar, and salt and whisk to dissolve.

3. In a large bowl, whisk together flour and cornstarch. Pour in the milk mixture and mix well to combine. Add additional milk 1 tsp at a time if it remains too dry to combine. The dough should be slightly tacky but not sticky.

3. Add oil and knead by hand until dough is smooth and elastic, about 10 minutes. Cover with plastic wrap and allow to rise in a warm place for about 3 hours until doubled in size. If you live in a cold climate and don't have a proofing drawer, heat your oven on the lowest setting for a few minutes, turn it off, and then proof the dough in the oven.

For the filling:

1. Prepare the proteins. Soak the tofu skin (if you're using dried) and sườn non chay in cool water for about half an hour until rehydrated (or simmer them for a shorter amount of time). They are fully hydrated once flexible and a couple shades lighter. Gently squeeze the water out. Dice tofu skin; rip sườn non chay into small pieces lengthwise and then dice widthwise.

2. Prepare the vegetables. Peel cassava root and carrot. Cut both into a fine julienne, or grate them. Dice the mushrooms; mince the red onion; chop the garlic.

3. Cook the filling. Heat oil in a large skillet on medium. Add the garlic and sauté until fragrant.

4. Add the red onion and continue to sauté until fragrant and slightly softened. Add black pepper, bột nêm, and salt and allow to cook another 30 seconds.

5. Add carrot, cassava, mushrooms, chả lụa chay (if using), and tofu skin and stir to combine. Reduce heat to low and cook, stirring often, until tender. Remove from pan.

6. If using sườn non chay: in the same pan, fry sườn non chay in 3 Tbsp of cooking oil on medium until they’ve absorbed the oil. Whisk 'chicken' stock concentrate into a small amount of hot water, then add the stock into the pan. Cook until mostly dry.

Soaking in water, deep frying in oil, then simmering in a flavored broth is the typical Vietnamese preparation of sườn non chay. The simmering in stock could potentially be skipped if you're including vegetarian oyster and/or fish sauce, but personally I find that dried soy products benefit from being soaked or simmered in something other than water.

7. Mix sườn non chay in with other filling ingredients, salt, sugar, sauces, and chives.

To assemble:

1. Turn dough out from its proofing bowl and gently divide into two even parts. Cover the half you're not using and gently roll the other out into a log of even width. Use a dough cutter or sharp knife to divide the log into 8 or 10 even pieces.

2. Place each disc of dough on its side and roll it out into a circle about 5" (13cm) in diameter. The edges of the circle should be much thinner than the center, since the edges will be bundled up and folded together.

3. The folding method is the same as for baozi and momos. Hold a wrapper in the palm of your non-dominant hand and add a couple tablespoons of filling (if you’re not experienced with making dumplings, it may be easier to add less). While pressing the filling down with your non-dominant thumb, use your other hand to pinch pleated folds in the dough all the way around the circle of the wrapper. Remove your thumb and make one last fold to close the bao. Pinch firmly at the place where all the pleats come together (where the drawstring would be if it were a drawstring pouch) and give a small twist to seal.

4. Set each finished bao on a small square of parchment paper on a baking sheet or in a steamer and lightly cover with plastic wrap or a light kitchen towel. Continue folding until you have formed all of the bao.

To steam:

1. Place a bamboo steamer in the bottom of a wok or large pot, and fill the wok with enough cool water to cover the bottom rim of the steamer by ½". If you've added baking powder to your dough, you may add a splash of vinegar to the water to help neutralise the dough's pH and combat yellowing of the dough.

If you’re using a metal steamer, tie a kitchen towel around its lid to prevent condensation from dipping back down onto the dumplings. Carefully place the bao, along with their parchment paper squares, into the steamer, leaving an inch or so between each one. They will expand as they steam!

If you don’t have a steamer, place a small bowl in the bottom of a wok or large, deep pan or pot. Place the dumplings, with their parchment paper squares, on a plate and place the plate on top of the bowl–the plate should fit inside your pot. Make sure that you can cover the plate and dumplings with a lid. If your lid is domed, there is no need for a kitchen towel, since the condensation will run down towards the outer rim. If your lid is flat, tie a tea towel around it just as you would with a metal steamer. Fill your cooking vessel with 2 or so centimeters of cool water.

2. Raise the heat to high and allow the water to come to a boil. Once boiling, lower the heat to medium-low and cover your steamer or pot. Steam the dumplings for about 8 minutes, until the dough is tender and cooked through. Keep finished bao warm in a covered casserole dish in an oven on low while you steam the others.

#vegetarian recipes #recipes #vegan recipes #Vietnamese #dumplings #carrots #cassava root #tofu skin #mushrooms #sườn non chay #chả lụa chay #fish sauce #chives

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mariacallous · 1 month

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I have a neighbor who makes the best cholent in New York, possibly in the Tri-State area. (Sorry, Mom!) He makes it with beer, beef cheeks, and a host of secret ingredients and the result is a stew that tastes rich, spicy and almost like it came out of a smoker. It’s amazing. This isn’t it.

I know, I know! But you see, the thing with cholent is that it’s just so heavy. No matter how it’s made, it always seems to put me straight to sleep. It’s even worse in the summer: the heat in the air combined with the heaviness and hot temperature of the traditional Shabbat dish always have me yearning for something lighter, fresher and dare I say it? Newer.

That’s where this sesame noodle salad comes in. As wonderful warm as it is cold and easily made ahead, it’s the perfect answer to the what’s-for-lunch problem. In this salad, noodles tangle together under a sweet, nutty sauce and combine with shredded grilled chicken for protein and heft. A mix of colorful vegetables add bright flavor and crunch, and the result is a summery, refreshing dish that’ll have everyone wanting seconds.

If you love sesame noodles, you’ll love these. They have that that sweet/salty thing going on, they work well with just about any vegetable you’ve got languishing in the fridge, and you can even make them vegan by subbing tofu for the chicken (so delicious!) and maple syrup for the honey. In my house, we love these noodles so much, we’ve made them for weekday lunches as well. They keep for a couple of days in in the fridge — and speaking from personal experience — a poached egg is not remiss here.

The chicken (which is good on its own, too!) is flavorful and shreds easily, the vegetables are tender yet crunchy, and the sauce is sweet with honey, nutty with sesame oil, and punchy from the addition of a little vinegar. This is a refreshing dish that’s delicious cold, making it perfect for a summery, Shabbat day lunch.

Notes:

All the components of this recipe can be made ahead and keep in the fridge for a few days, which allows for easy assembling the day you want to serve this.

Variations: You can substitute soba or udon noodles for the spaghetti. Add a few thinly sliced radishes to the vegetable mixture. Use 1 pound of drained, dried and fried-until-crispy extra-firm tofu in place of the chicken and use maple syrup instead of honey (in the dressing) to make this vegan.

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