Plant-based food <3 - Things you cook all the time, lazy meals, complicated but worth it food, snacks, favorite recipes, recent eatings, etc.

[paroom paroom]

I also love Vegetarian couscous-sallads and soups and stews like Борщ

feta cheese

Are you Greek? (also, it's cool that you're one of the few people posting here in good faith, but it's a plant-based thread, maybe I should have made that clear in the title)

Still, those recipes sound delicious if you replace the cheese/milk.

 

[WTBOnlineFather]

She uses tofu as a replacement for the beschamel

Try not to ruin a dish by replacing a critical ingredient with fucking tofu challenge for vegans, difficulty level: impossible. This is why normal people mock vegans all the time.

Now seriously. I actually really like stuff like couscous salads. Unfortunately I have some kind of allergy to raw nightshades (tomatoes, peppers - coincidentally my favorite vegetables) which means I have a 60-70% chance of heartburn and a weird lump forming in my throat making it hard to speak and breathe after eating a salad with them.

 

[glitterglue]

Are you Greek? (also, it's cool that you're one of the few people posting here in good faith, but it's a plant-based thread, maybe I should have made that clear in the title)

Still, those recipes sound delicious if you replace the cheese/milk.

Haha, sorry. <3

My english is not 100%. I believed plant-based meant vegetarian. At least i learnt something new.

 

[Day of the Cope]

Let me take your line of thought further. There seems to be this common delusion that these primped and juicy and supremely edible fruits and veggies that you see in modern grocery stores were just laying around everywhere in caveman days. In reality veggies and fruit actually from nature are as a rule shit. You think eating meat is dangerous. Try spinning the wheel to see if a random plant will kill you. Chances are best they taste like garbage and at worse nope, not just death a slow painful death or maybe it cause your kids to grow retarded over the years due to some subtle deficiency or toxin. Only by slowly turning a bunch of them into ridiculous mutants over thousands of years, building up a modern industrial base and developing advanced nutritional science and technology to both make sure that we have enough of a variety not to kill ourselves from malnutrition or lack of variety does a lifestyle resembling modern veganism become possible. They think veganism is natural but in fact it is one of the most unnatural food cultures around requiring a throughly modern post industrial infrastructure to support it.

In short:

 

[paroom paroom]

Haha, sorry. <3

My english is not 100%. I believed plant-based meant vegetarian. At least i learnt something new.

That's fine, thanks for sharing

@WTBOnlineFather

Now seriously. I actually really like stuff like couscous salads. Unfortunately I have some kind of allergy to raw nightshades (tomatoes, peppers - coincidentally my favorite vegetables) which means I have a 60-70% chance of heartburn and a weird lump forming in my throat making it hard to speak and breathe after eating a salad with them.

The fact that your allergy only flares up when you eat those raw makes me think that there probably is an emotional wounding of some kind at the root of said allergy. (Like with most allergies)
You might find this video helpful:

 

[Barry Williams]

agedashi tofu

There's a Japanese restaurant near where I live that makes an amazing version of this. Sometimes I'll just order the tofu off of the appetizer menu and like a little side bowl of steamed rice or stir fry vegetables instead of actually ordering an entree. It's that good.

 

[std::string]

Unmeat, and its partner Tuno (vegan tuna), wound up getting sent to the clearance rack at the grocery store here and nobody bought it. It was there for literally almost three months and had been marked down to the point where it was 90% off and only then did the cans start to slowly disappear. Or maybe the store just cut their losses and chucked them, I have no idea.

Both are brought to you by Loma Linda and honestly I won't even touch the stuff they make. Designed by people without taste buds? Who knows.

 

[glitterglue]

There's a Japanese restaurant near where I live that makes an amazing version of this. Sometimes I'll just order the tofu off of the appetizer menu and like a little side bowl of steamed rice or stir fry vegetables instead of actually ordering an entree. It's that good.

I love it so much ,i make an entire main meal, when I make it. I also like to double-deepfry the tofu, like with orange-chicken, just to make it extra crispy.

Sad only that you cant save it, it is only good when hot. Otherwise I would make it in bulks.

 

[paroom paroom]

I love it so much ,i make an entire main meal, when I make it. I also like to double-deepfry the tofu, like with orange-chicken, just to make it extra crispy.

Sad only that you cant save it, it is only good when hot. Otherwise I would make it in bulks.

I've never made it before, but I'd love to. It seems quite easy to make if you have access to the ingredients (which is the most challenging part for me, sadly ;_; )

 

[Hweeks]

I was a vegetarian for 15 years and some of my favorite vegan recipes came from the Thug Kitchen cookbook. I would often add cheese because that was the one animal product I still ate.

Today I eat meat several times a week, but my family still asks for stuff from that cookbook - mainly these two:

https://www.badmanners.com/recipes/roasted-chickpea-and-broccoli-burrito

https://marionann.wordpress.com/2020/04/02/burritos-yes-please/

The cookbook is really cringe, but has some great recipes and I'd recommend it to anyone.

 

[Absolutego]

Spinach is good and it gives you big biceps like Popeye the Sailor.

idk if you ever watched the cartoon but just glancing at Popeye's character design it is very clear the spinach did not go to his biceps, it went further down his arms

 

[glitterglue]

I've never made it before, but I'd love to. It seems quite easy to make if you have access to the ingredients (which is the most challenging part for me, sadly ;_; )
https://youtube.com/watch?v=f6Fom5KReZg

I ordered a huge dashi-stock bag online, as well as mirin.

Tofu is harder to get though. Not all stores have it. ;-;

 

[paroom paroom]

I ordered a huge dashi-stock bag online, as well as mirin.

Tofu is harder to get though. Not all stores have it. ;-;

I actually have a lot of stores around that sell tofu, what's hard for me to get is mirin and vegan dashi (although technically I could make my own dashi stock, now that I think about it)

 

[skjora]

Mix this:

200ml water
50ml japanese soy sauce
2 tablespoons liquid honey
2 teaspoons sambal oelek (the shitty very salty kind sold in western countries)
1-5 cloves garlic, pressed
1 tablespoon grated ginger (protip: keep ginger cling-wrapped in freezer, grate with peel and all)

Bring to simmer in a pan. Add 2 teaspoons of corn starch stirred with cold water while simmering to thicken.
Make a large batch. Add whatever spices, veggies or meats you want to it. Curry/garam masala works great! Serve with rice. You will not be disappointed, despite how simple it is. Works very well with frozen vegetables mixes.

 

[glitterglue]

I actually have a lot of stores around that sell tofu, what's hard for me to get is mirin and vegan dashi (although technically I could make my own dashi stock, now that I think about it)

I never seen vegan dashi, I imagine that is hard to come by. Id like to try using that, one of my freinds is vegan, and I like to make this when I have my freinds over sometime.

I wonder if you could replace mirin with maybe white wine and sugar. I have not tried it

 

[paroom paroom]

I never seen vegan dashi, I imagine that is hard to come by. Id like to try using that, one of my freinds is vegan, and I like to make this when I have my freinds over sometime.

I don't remember the exact ingredients of dashi, but I think it was rather easy to make. Okay, just looked it up, it's just kombu and dried shiitake mushrooms.

I wonder if you could replace mirin with maybe white wine and sugar. I have not tried it

That could be a possibility. I'll try it, thank you

 

[std::string]

I wonder if you could replace mirin with maybe white wine and sugar. I have not tried it

Doesn't really work too well in my opinion. Mirin (the real stuff) has strong umami notes and is pretty viscous.

 

[Squanto Airi]

The days I eat vegan, it's mainly just rice, beans, and spinach with garlic. Sometimes I'll put it in a wrap and add a couple dashes hot sauce.

 

[paroom paroom]

https://www.badmanners.com/recipes/roasted-chickpea-and-broccoli-burrito https://marionann.wordpress.com/2020/04/02/burritos-yes-please/

Thanks for sharing!

2 tablespoons liquid honey

Honey comes from bees, but other than that it sounds very good. I'd replace the honey with rice malt syrup, it's delicious.

 

[CallmeCicada]

I actually have a lot of stores around that sell tofu, what's hard for me to get is mirin and vegan dashi (although technically I could make my own dashi stock, now that I think about it)

You can substitute mirin with sake (nigori preferably) and some sugar, and yes it is pretty easy to make your own vegetarian dashi with kombu and shitake mushrooms (see here). Which I highly recommend, because then you can use the leftover kelp and mushroom to make my favorite Japanese dish tsukudani, which is food simmer in sweet soy sauce served over steamed short-grain rice.

I'll contribute my sautéed broccoli rabe recipe. I've made this 100 times because its my mother's favorite.

Equipment:
- 6 liter pot
- Spatula
- Mesh spoon strainer
- Pairing knife
- Large bowl

Ingredients:
- Broccoli rabe 2 bunches (about 2 lbs total)
- Garlic 10 - 15 cloves (yes that much)
- Fresh lemon juice to taste
- Lemon zest of 1 lemon
- Olive oil 1/4 cup
- Dried oregano 2~3 tsp
- Dried rosemary 2~3 tsp
- Dried thyme 2~3 tsp
- Dried basil 1 tsp
- Whole red chili flakes 1 tsp or to taste
- Salt to taste
- MSG a pinch
- Ice for blanching
- Baking soda 1 tsp

Instructions:
1. In a large pot fill 2/3 with water and add baking soda and bring to a boil.
2. Peel garlic cloves and cut length wise into halves or thirds.
3. Wash broccoli, then split stems trim the dry portion of the stems saving any leaves.
4. Prepare ice water in your large bowl and boil broccoli for 2 minutes then immediately strain and blanch in ice water till cool. Remove broccoli from ice bath and squeeze out excess water.
5. Dispose of the pots water, rinse and dry your pot.
6. In pot add olive oil and garlic on medium heat.
5. Just before garlic starts to become golden brown (or begins to become fragrant add dried red chili.
6. When garlic has become golden brown push the garlic to one side of the pot and in the other side add your dried oregano, rosemary, thyme, and basil in the oil and "bloom" the spices for about 20~30 seconds.
7. In the pot add your broccoli and a splash of olive oil on top of the broccoli, increase to medium high heat and stir.
8. Add salt and MSG, taste and add more oregano, rosemary, thyme or salt if need
9. Cook till broccoli florets are tender (but not soft)
10. Turn off and move the pot from heat and stir in lemon zest and juice.
11. Serve and garnish with lemon juice to taste if needed.

I usually add parmesano reggiano to this recipe and some lamb or beef tallow if I have any for extra flavor if I have any, but you can simply omit it, its still very good without it. If you can't find broccoli rabe then broccolini is a good substitute.