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

[SmallKiwi]

I've seen this nigger in other threads. He has the most retarded takes ever. Surprised he hasn't earned a pink triangle yet.

Vegans are mentally ill.

 

[paroom paroom]

I've seen this nigger in other threads. He has the most retarded takes ever. Surprised he hasn't earned a pink triangle yet.

Vegans are mentally ill.

Aww, is that how you really feel? :,(

0:08

 

[Mandy Stroyer]

Anyone tried Bored Cow? It's vegan milk that uses plant fermentation to produce whey. I'm heavily considering it (once I can find some) since my plant milk options are extremely limited.

 

[CallmeCicada]

Anyone tried Bored Cow? It's vegan milk that uses plant fermentation to produce whey. I'm heavily considering it (once I can find some) since my plant milk options are extremely limited.

This looks really weird. If your options are limited but you can get your hands on your own dry legumes or raw nuts and seeds I would suggest making it yourself. It's fairly easy too and taste better than store bought.

You can make most nut milks similar to video below. Soak, blend, strain. Done.

Also if you want a video for soy milk this is pretty good (also has a part 2 for how to make your soy milk into tofu).

Rice milk is also fairly simple and a good way to use your left over rice.

Spoiler

Also if anyone knows where to get a pirated free copy of Andreya's cookbooks please DM me or post on my profile.

 

[Mandy Stroyer]

This looks really weird. If your options are limited but you can get your hands on your own dry legumes or raw nuts and seeds I would suggest making it yourself. It's fairly easy too and taste better than store bought.

At the risk of PL'ing, I have a very specific diet that rules out most legumes and nuts. I tolerate rice and macadamia very well, and almond to a smaller extent but stuff like soy, lentil, cashew, coconut, and oat are tolerable in such small amounts that I don't bother. I guess what I'm looking for is a good cooking milk (baking is generally fine with anything) - something like a milk or cream alternative that isn't watery and doesn't use lentils or chickpeas as a thickening protein. Your reply does give me some ideas though, I'd be willing to experiment at home with some rice/water ratios and tapioca starch or xanthan gum and olive oil for a better texture if needed.

 

[CallmeCicada]

I tolerate rice and macadamia very well

Macadamia sounds like it would taste nice, but if you're limited with seeds try any grains you can get your hands on.
Wikipedia - Plant Milk

 

[CallmeCicada]

Re the lasagna recipe in the OP, there's also several recipes to make vegan bechemel. There's really not much different, you're just using a plant milk and a plant based butter.

https://www.thissavoryvegan.com/simple-vegan-bechamel-sauce/

lmfao I didn't watch it before and I wasn't expecting her to make this face. Caught me off guard.

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I am not a fan of this style of food where you are trying to imitate another dish. It just comes off like you don't know how to cook. I like vegetarian/vegan food that is more inline with East Asian cooking philosophy where the ingredients are recognizable like you would see in Buddhist Cuisine. European cooking just hasn't evolved with vegetarian diets as much as East/South Asian or even Middle Eastern cuisines and I have found that recipes that are vegetarian and have historical root in that culture hold up much better

 

[paroom paroom]

Anyone tried Bored Cow? It's vegan milk that uses plant fermentation to produce whey. I'm heavily considering it (once I can find some) since my plant milk options are extremely limited.

I visited their site, I think this might have come to be thanks to those new precision fermentation methods, which I'm excited about in some regards (like the potential to create silk fibres without having to harm a single silk worm), but I don't know how much I trust it on things like food.
But even if it happens to be perfectly safe, milk protein is heavily associated to cancer, and caseomorphin makes milk (and cheese) addictive. It's a literal opioid, that's why so many people have such a hard time abstaining from cheese.
I'd just stick to plant milks for those reasons.

Re the lasagna recipe in the OP, there's also several recipes to make vegan bechemel. There's really not much different, you're just using a plant milk and a plant based butter.

0:02

I said I usually make it with beschamel. Although I never use plant butter, I always use olive oil. I've never done it with tofu, but I'm curious about it.
(I know that clip comes across as very passive-aggressive, which is not my intention, I was just waiting for an opportunity to use it lol)

I am not a fan of this style of food where you are trying to imitate another dish. It just comes off like you don't know how to cook.

I mean, you might wanna be a good cook, I personally just want to be able to prepare things I enjoy. In many ways, I'm a bad cook. Also, it's just food (as long as no animals are being hurt), so I don't see anything wrong with people trying to recreate flavors or textures they used to enjoy.
That being said, plant-based lasagnas and pasta dishes have been a thing for forever.

I like vegetarian/vegan food that is more inline with East Asian cooking philosophy where the ingredients are recognizable like you would see in Buddhist Cuisine. European cooking just hasn't evolved with vegetarian diets as much as East/South Asian or even Middle Eastern cuisines and I have found that recipes that are vegetarian and have historical root in that culture hold up much better

I really like East Asian plant-based cuisine, but they also have been making versions of animal based dishes. Here's an example from a Japanese Buddhist Zen temple:

Even though animal based cuisine seems like a pillar of European cuisine, the reality is that meat and animal products have only become widely available for everyone in fairly recent times. Most people had to eat plant-based purely because it was a lot more affordable and easily available. There's a medieval recipe for almond cheese, for example.
But again, a lot of dishes that have the same name (sausage, for example) can be very different from one location to another, even when it's purely animal based, and food has always been about experimenting and creating new recipes, so I find it silly when people complain that vegans are having the nerve to make vegan sausages instead of sticking to traditional recipes.

 

[CallmeCicada]

I mean, you might wanna be a good cook, I personally just want to be able to prepare things I enjoy. In many ways, I'm a bad cook.

I am not speaking about you personally, I don't understand.

Also, it's just food (as long as no animals are being hurt), so I don't see anything wrong with people trying to recreate flavors or textures they used to enjoy.

Absolutely, your kitchen, your rules. And if your guests like it too even better. People sharing tasty food is never bad, it's one of best joys in life to share a meal you made with people you love.

That being said, plant-based lasagnas and pasta dishes have been a thing for forever.

I don't agree with this because it's not true. Vegetarian yes, because they still used cheese. And just to make sure I am being clear, when I say historical, I mean it should be at least 100 years old, if not older. You can't really recreate a béchamel sauce to be as good without milk. Béchamel is a mother sauce meaning it is a foundational component, so when you change it like that you're making something completely different.

There's a medieval recipe for almond cheese, for example.

This is correct, but you've also go it wrong too. It was never presented as a cheese during that time. This is a modern concept that I am not fond of.

Spoiler

food has always been about experimenting and creating new recipes, so I find it silly when people complain that vegans are having the nerve to make vegan sausages instead of sticking to traditional recipes.

I don't disagree with any of this, those people are usually idiots and I see them no less annoying than the most militant/pushy of vegans I've seen.

My point is only that it's my preference. I want to eat food that is the best version of it's self, not an imitation, and I very much dislike the marketing behind vegan food for that same reason. But just because it's what I like or enjoy does not make it the only way or the correct way. If a restaurant is able to have regular customers making food that I personally dislike who cares, the customer is king in matters of taste.

If your food is good and prepared in a clean kitchen I don't care. Were all students of gastronomy so I don't see why I can't learn something just because we disagree about something. My only thought is, how can I make this better.

 

[wtfNeedSignUp]

You can make pretty much every sane collection of vegetables palatable with olive oil, salt and pepper. My goto is tomatoes, cucumber, spinach and avocado, though I do put cheese for protein.

 

[paroom paroom]

I am not speaking about you personally, I don't understand.

I was just putting myself as an example, I know you weren't speaking about me personally.

I don't agree with this because it's not true.

There are plenty of traditional plant-based pasta dishes. Like I said, cheese hasn't always been as prevalent as it is now, since it is quite expensive to make. People from humble origins, which were the majority, didn't have as much access to dairy and meats so it makes sense that there would be many plant-based dishes.

https://www.recipesandplaces.com/traditional-italian-dishes-that-you-didnt-know-were-vegan/

You can't really recreate a béchamel sauce to be as good without milk. Béchamel is a mother sauce meaning it is a foundational component, so when you change it like that you're making something completely different.

I disagree. You can call it a plant-based beschamel if you prefer, but the process is the exact same and the only change in flavor is from the milk, and in my opinion, it's' just as good with soy milk. But that's just my opinion.

My point is only that it's my preference. I want to eat food that is the best version of it's self, not an imitation, and I very much dislike the marketing behind vegan food for that same reason. But just because it's what I like or enjoy does not make it the only way or the correct way. If a restaurant is able to have regular customers making food that I personally dislike who cares, the customer is king in matters of taste.

Of course, you're entitled to your own preferences, I wasn't trying to change your mind, just giving my perspective.

Were all students of gastronomy so I don't see why I can't learn something just because we disagree about something.

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Edit:

This is correct, but you've also go it wrong too. It was never presented as a cheese during that time. This is a modern concept that I am not fond of.

I'm sure I've read the title as "cheese" somewhere, it might have been a different recipe (?). Maybe I don't remember correctly, if I find it I'll pass a link.

 

[CallmeCicada]

I disagree. You can call it a plant-based beschamel if you prefer, but the process is the exact same and the only change in flavor is from the milk, and in my opinion, it's' just as good with soy milk. But that's just my opinion.

Interesting. When I make moussaka again I'll have to do a comparison. I would still rather not call it beschamel though, calling a white sauce/vegetable white sauce would make more sense to me. Or you could call it a blanc sauce if you want to make it fancy. lol

There are plenty of traditional plant-based pasta dishes. Like I said, cheese hasn't always been as prevalent as it is now, since it is quite expensive to make. People from humble origins, which were the majority, didn't have as much access to dairy and meats so it makes sense that there would be many plant-based dishes.
https://www.recipesandplaces.com/traditional-italian-dishes-that-you-didnt-know-were-vegan/

I am not saying they don't exist, but I have never seen a traditional vegan lasagna. I love all the dishes from the link you sent, I am drooling like a dog. I even see a few that I have never see before. Thank you.

?

It's just a silly way to say fine cooking, I heard it from watching a Marco Pierre White video and I've been itching to use it. lmao

Also, thank you very much for the PDF.

 

[paroom paroom]

I am not saying they don't exist, but I have never seen a traditional vegan lasagna. I love all the dishes from the link you sent, I am drooling like a dog. I even see a few that I have never see before. Thank you.

You're welcome, and searching for traditional vegan lasagna recipes, you're actually probably right. I'm just so used to plant-based lasagnas (not of the tomato-y kind) at this point that I assumed it was a thing.

It's just a silly way to say fine cooking, I heard it from watching a Marco Pierre White video and I've been itching to use it. lmao

0:05

I know what gastronomy means, I was just a little confused about the disagreeing part.

Also, thank you very much for the PDF.

You're very welcome! I just learned about that website today, I've already downloaded a ton of books from there. Since archive.com is still down, that site is rather nice.

 

[CallmeCicada]

I know what gastronomy means, I was just a little confused about the disagreeing part.

I see, I was just saying even if I disagree with someone about how to cook something I am still curious to see how they make something (even if I already know how to) I might still be able learn something I didn't know from them.

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im-so-fat-mentally.mp4

I've seen you post these a few times. Who is this and what is the context if you don't mind me asking.

 

[paroom paroom]

Spoiler

I've seen you post these a few times. Who is this and what is the context if you don't mind me asking.

Spoiler: off topic

That's Alexandra Pierce, she rants about a variety of things in her videos, from beachy waves to housing, to the rats at the back of the class. She has a jewellery business and a ewtube channel, both by the name of HRH COLLECTION.

 

[Mandy Stroyer]

I use half olive oil, half plant butter for dairy free mashed potatoes but has anyone tried just olive oil? It usually just makes it greasy compared to only plant butter but I'm not sure of a better solution.

Spoiler: Speaking HRH Collection

0:06

 

[paroom paroom]

I use half olive oil, half plant butter for dairy free mashed potatoes but has anyone tried just olive oil? It usually just makes it greasy compared to only plant butter but I'm not sure of a better solution.

Spoiler: Speaking HRH Collection

HRHBakedPotato.mp4

I don't usually do mashed potatoes, but when I do I use olive oil only (quite a bit). I also like them a little more on the dry side, and not completely smooth. I think I just use salt, pepper and oil.

 

[CallmeCicada]

I use half olive oil, half plant butter for dairy free mashed potatoes but has anyone tried just olive oil? It usually just makes it greasy compared to only plant butter but I'm not sure of a better solution.

If you don't mind garlic try skordalia. You can make it with either soaked bread or potatoes.

Potato Skordalia

3 Russet (starchy) potatoes

5-6 cloves of garlic, minced or crushed

approx. 1/2 cup of extra-virgin olive oil

good wine vinegar to taste

sea salt to taste

1. Place your potatoes (skins on) in a pot of water that’s lightly salted. Bring to a boil and then reduce to a simmer and cover. Boil until the potatoes are fork tender. Allow the potatoes to cool or drain and replace the pot with cold water to speed the cooling process.

2. When the potatoes are cool enough to handle, peel with the back of your knife and and pass through a ricer. Add your minced garlic and mix with a fork. Pour a slow stream of olive oil while continuing to stir. Add sea salt and some wine vinegar and taste and adjust seasoning. Cover with cling wrap and set aside (or place in the fridge if making much ahead of time).

3. Sprinkle some olive oil, chopped green onions, sea salt and serve with lemon wedges, steamed squash and boiled bitter greens.

 

[The Punished Mitch]

One of my favorite dishes has to be venison tenderloin, preheat a skillet on high and apply a generous coating of unpasteurized butter. Sear all sides until golden brown before lowering the heat to medium and give each side about 2 minutes before taking your tenderloin out of the skillet and enjoy a delicious meal. Optionally what I like to do is turn the heat back up, slicing the tenderloin into 1.5-2 inch medallions and searing each side for another 20 or so seconds.

You can add a little salt but I personally enjoy the flavor as-is.

 

[CallmeCicada]

One of my favorite dishes has to be venison tenderloin

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Do you hunt it yourself or is there somewhere you can buy it (if it's bought how much do you pay per lb)?