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Vegan community thread - Give Peas a Chance
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Krauser Kat
Member
Never go shopping without a plan. That's just a recipie to waste money and food.
i didnt have a plan and came away from trader joes with 70 dollars of stuff.. granted i have a new gf that i am making/giving sweets too. chocolate is expensive
DJ_Lae
Member
In person I hear it occasionally, mostly because someone will bring it up the same way they'd bring up allergies or food preferences.
Online, there's a lot more vocal opposition to vegans. I'm not vegan myself but I like cooking vegan dishes for variety and I find the anger directed towards them to be kind of weird.
anonymous_abc
Member
anonymous_abc
Member
Well...
Seitan dough
Dry ingredients (mix these together first)
-4 desiliters of gluten flour
-2 desiliters of chickpea flour; a portion of this (but no more than half) can be soy flour, but it can be chickpea only as well, you might have to test it out what kind of mix you like the best
-spices to your own taste (I use garlic powder, paprika, chili, coriander, black pepper, ginger, garam masala), just don't be too skimpy with these or else it might be left a bit too tasteless , at least 1-1,5 teaspoons of all of these but if you like spicier you can probably use more. You can also use fresh garlic, chili & coriander but I feel garlic & chili work just as well as the fresh stuff as powders and coriander (& chili) works well dried
-1 tblsp vegetable stock powder
-2 tblsp nutritional yeast
Liquids
-2,5 desiliters of water
-0,5 desiliters soy sauce
-0,5 desiliters vegetable oil of your choice
Marinade (just mix all of these together)
-a couple of those small ~70 gram cans of tomato pure/paste
-3 tblsp oil
-1 tblsp soy sauce
-1 tblsp apple cider vinegar
-0,5 dl of water
-1 tblsp vegetable stock powder
-some onion powder
First mix the dry ingredients of the seitan together, then the liquids and then mix those all together. You can first use a spoon or something and once it's firmer, just use hand to mold it into a big log/lump. Cut that lump into smaller pieces (something like 10-15 pieces) and mold them into sausage-like form. Take some foil and put it onto an oven pan or another kind of oven-surviving deeper kitchen utility, then put the sausage pieces on the foil. Pour all of the marinade on & around the sausages (make sure the marinade doesn't flow off the foil) and wrap the foil around the sausages as air tight as possible (not too tight, though, since the sausages need some room to expand). Alternatively you can wrap each of the sausages into separate pieces of foil, but if one's as lazy as me, it's easier to just throw them inside one bigger piece of aluminum foil and be done with it.
Heat your oven to 175*C (or whatever that is in your American heathen systems) and cook the sausages in the oven for 1,5 hours. You might survive with 1 hour & 15 minutes but 1,5 hours should guarantee that they aren't left raw, especially if you make thicker sausages
Note: I'm not really sure how much this actually resembles "real" chorizo since I never ate it before abandoning meat, but this is a pretty good spicy seitan sausage that I've made using meat chorizo recipes & my knowledge of seitan making as a roadmap.
Seitan dough
Dry ingredients (mix these together first)
-4 desiliters of gluten flour
-2 desiliters of chickpea flour; a portion of this (but no more than half) can be soy flour, but it can be chickpea only as well, you might have to test it out what kind of mix you like the best
-spices to your own taste (I use garlic powder, paprika, chili, coriander, black pepper, ginger, garam masala), just don't be too skimpy with these or else it might be left a bit too tasteless , at least 1-1,5 teaspoons of all of these but if you like spicier you can probably use more. You can also use fresh garlic, chili & coriander but I feel garlic & chili work just as well as the fresh stuff as powders and coriander (& chili) works well dried
-1 tblsp vegetable stock powder
-2 tblsp nutritional yeast
Liquids
-2,5 desiliters of water
-0,5 desiliters soy sauce
-0,5 desiliters vegetable oil of your choice
Marinade (just mix all of these together)
-a couple of those small ~70 gram cans of tomato pure/paste
-3 tblsp oil
-1 tblsp soy sauce
-1 tblsp apple cider vinegar
-0,5 dl of water
-1 tblsp vegetable stock powder
-some onion powder
First mix the dry ingredients of the seitan together, then the liquids and then mix those all together. You can first use a spoon or something and once it's firmer, just use hand to mold it into a big log/lump. Cut that lump into smaller pieces (something like 10-15 pieces) and mold them into sausage-like form. Take some foil and put it onto an oven pan or another kind of oven-surviving deeper kitchen utility, then put the sausage pieces on the foil. Pour all of the marinade on & around the sausages (make sure the marinade doesn't flow off the foil) and wrap the foil around the sausages as air tight as possible (not too tight, though, since the sausages need some room to expand). Alternatively you can wrap each of the sausages into separate pieces of foil, but if one's as lazy as me, it's easier to just throw them inside one bigger piece of aluminum foil and be done with it.
Heat your oven to 175*C (or whatever that is in your American heathen systems) and cook the sausages in the oven for 1,5 hours. You might survive with 1 hour & 15 minutes but 1,5 hours should guarantee that they aren't left raw, especially if you make thicker sausages
Note: I'm not really sure how much this actually resembles "real" chorizo since I never ate it before abandoning meat, but this is a pretty good spicy seitan sausage that I've made using meat chorizo recipes & my knowledge of seitan making as a roadmap.
anonymous_abc
Member
Nice, I'll try this out, sounds easy enough.
Is it necessary to fully encase the sausages in tin foil?
As I rarely use tin foil I have none in the house. By the sound of it I'd just plonk it all into a silicon dish.
anonymous_abc
Member
Fair enough, I'll have to think of something.
I actually try to avoid saying I'm vegan, because of that stupid joke. Like to prove it wrong, unless I really have to say it for whatever reason.
anonymous_abc
Member
Their cooking, I'm eager to see what they turn out like
30 minutes in the oven and it smells delicious already!
A Fish Aficionado
I am going to make it through this year if it kills me
Just putting this out there. Don't buy the hype of overpriced food and science illiteracy.
http://www.vegangmo.com/?page_id
http://www.vegangmo.com/?page_id
anonymous_abc
Member
Did you intend to link to a specific article?
A Fish Aficionado
I am going to make it through this year if it kills me
Thanks, appreciate this! I hate when vegans get lumped in with the all natural anti-GMO crowd so it's good to see that pages like these exist. I would think a lot of vegans would have come to the conclusion that there's nothing inherently wrong with GMOs or "unnatural" stuff since we have to rely on "unnatural" B12 supplements for example.
EDIT: As an example of how vegans are linked to the notion of all natural, I'm still looking for a good vegan deodorant. It's the last non-vegan toiletry I'm hanging on to because none of the alternatives have worked that well for me, and I can't be sweaty at work (no one wants a smelly teacher). I haven't found any good regular vegan deodorants, just "natural" ones. I actually just ordered this one since it's had some great reviews, but if anyone knows of a good one available in Europe I would love to know. What do you guys use?
Agree completely. What people consider "natural" or not often seems pretty arbitrary anyway.
I read some time ago that Mitchum just happens to be vegan - though I recently learned they are owned by Revlon who do animal-testing. But as far as I know Mitchum doesn't test. I've been using that and occasionally Tom's of Maine. I don't think Tom's is available in Europe, don't know about Mitchum.
Thanks, I'll check it out!
Just out of interest, how did these pan out? Any good or did you throw them to the trash bin after the first bite?Their cooking, I'm eager to see what they turn out like
30 minutes in the oven and it smells delicious already!
anonymous_abc
Member
Just out of interest, how did these pan out? Any good or did you throw them to the trash bin after the first bite?
Yea I liked them. My SO thought they were to salty, so might tone that down a little next time.
They didn't expand any though and the marinade was very firm. Not sure if that's supposed to be the case or not.
Hmm, that might be because of the tomato paste. I actually use my own tomato sauce for the marinade that isn't as firm as the tomato paste, but I was a bit too hesitant to add that into the recipe since it would make the recipe a bit more of a hassle, which can be annoying on first tries if there are too many steps to it all. Thought some tomato paste would do the trick. Maybe use less of it or use a bit more water?
Or make your own tomato sauce like I do and use a few tablespoons of that in place of the tomato pure in the marinade. What I do is pretty simple. ~8 tomatoes cut to smaller pieces, 2-3 small cans of tomato pure & 2-3 onions: sauté onions in a bit of oil & maybe add a little bit of salt while sautéing them (like, 1/4-1/2th of a teaspoon), add tomatoes & cook them for some time, let some of the excess water evaporate, add tomato pure and use one of those stick blenders to blend it, or whatever you have that does the same). You'll end up with a lot of excess tomato sauce but you can maybe use it in a pizza or as a pasta sauce or in lasagne or something.
trab pu kcip
Member
looking for some authentic tasting indian recipes...any tips?
I like http://www.vegrecipesofindia.com/
Made several of their recipes, found them quite good!
I just made Aloo Mushrooms the other day, to many compliments
Not sure if it's Indian, but I find a sauce made from coconut cream + red curry paste + cinnamon with curry-flavored setain & some veggies & served with rice or couscous satisfies my oriental food cravings pretty well.
trab pu kcip
Member
ah thanks, just what I was looking for!
yeah that's what I usually do too. it's good but want to get a bit more *real* indian taste though.
My favorite: https://en.wikipedia.org/wiki/Chana_masala
When I dated an Indian girl, I realized how different authentic Indian food is from the "Indian" food we in the West often times get in restaurants.
trab pu kcip
Member
oh yeah chana masala is great. might make my own fried bread to go with it.
yesss it's a tragedy, it's all about the spices I guess.
Yeah, get ready for your spice collection to quadruple in size. I didn't even know what hing or mace were before I started cooking Indian food.
trab pu kcip
Member
sounds expensive hah :l . but I know it can really make a difference
It's expensive if you buy all of it at once, but it's usually a one-time deal and then you can use the spices for quite some time before they run out since you don usually put half of one jar/bag/whatever of spices into a single batch of food or anything.
At least assuming you don't then cook indian food every day for a family of 5+ people or something.
trab pu kcip
Member
It's expensive if you buy all of it at once, but it's usually a one-time deal and then you can use the spices for quite some time before they run out since you don usually put half of one jar/bag/whatever of spices into a single batch of food or anything.
At least assuming you don't then cook indian food every day for a family of 5+ people or something.
hah no, just for me mostly!
just hope I can find them somewhere now...don't know any specific Indian super markets around here but will check the regular shelves.
Krauser Kat
Member
i got hit hard this week with High Blood Pressure/Hypertension despite being 29 and 5'8" 145 lbs and working out 3 times a week for 30-Hour.
I did find out through montering my blood pressure that sodium is my culprite and keeping it under 900-100mg a day helps immensely...
This is going to be hard giving up soy sauce.
I did find out through montering my blood pressure that sodium is my culprite and keeping it under 900-100mg a day helps immensely...
This is going to be hard giving up soy sauce.
Most of the stuff should be easy to find - turmeric, cumin, cardamom, fenugreek etc. I only really had trouble finding mace, hing and kala namak...
anonymous_abc
Member
Ouch, that's harsh. Sorry to hear.
Let us know how it pans out and good luck with the change.
Hm, if you want it really smooth you could always throw it in a blender or use an immersion blender. I like to make this one sort of chunky, though: http://www.seriouseats.com/recipes/...up-parsley-garlic-lemon-gremolata-recipe.html
Krauser Kat
Member
i blend all my soups that i want creamy or smooth. Its more dishes but its soo creamy. Minimalist Baker is my waifu and she makes a damn good Asparagus Pea soup (sounds hilarious).
http://minimalistbaker.com/creamy-asparagus-and-pea-soup/
http://minimalistbaker.com/creamy-asparagus-and-pea-soup/
Due current life situation I don't want to invest in new hardware
this is also why I haven't played Splatoon yet
Making your own chocolate banana ice-cream is easy as hell. Take a few bananas (4-6), cut them into pieces, freeze them in the freezer overnight or 3-5 hours can be enough, take them out of the freezer and let melt just for a little while (especially if they've been in the freezer overnight), use any kind of blender to blend them and pour 1-2dl of any kind of whipped-cream alternative and blend some more. Mix plenty of raw cocoa powder. Maybe throw in some crushed nuts. Vóila.
anonymous_abc
Member
Banana ice cream is goat!
matthewwhatever
Member
Nice.
It's a little less exciting now than it would've been a few years ago, since the vegan ice cream market has grown by leaps and bounds the last few years, but this is still really welcome news.
Hello vegans.
As a few others have said, I haven't been able to fully take the vegan plunge. However, over the past year (closer to 13 months) I've been eating more and more vegan. It started with a conscious decision to eat vegetarian once a week, and then twice a week. About six months into it, my wife and I decided if we're eating vegetarian already, why not make it vegan instead?
Now, we're up to three full days a week eating vegan, and we're thinking about adding a 4th day into the rotation. There are so many awesome recipies and ideas in this thread; Tahini truly is awesome. (A favorite is roasted chickpeas with smoked paprika with a tahini sauce & avacado.)
A simple starchy recipe we love consists of: beets, sweet potato, rutabega, parsnips, and garlic. Peel the root veggies and slice. Cut the head off the cloves of garlic, drizzle with coconut oil and bake in a covered pan in the oven at 400 for ~40-60 minutes, depending on desired crunchiness. We found the idea on pinterest, and it's become a staple veggie dish. The beets run and everything comes out looking quite pretty.
As a few others have said, I haven't been able to fully take the vegan plunge. However, over the past year (closer to 13 months) I've been eating more and more vegan. It started with a conscious decision to eat vegetarian once a week, and then twice a week. About six months into it, my wife and I decided if we're eating vegetarian already, why not make it vegan instead?
Now, we're up to three full days a week eating vegan, and we're thinking about adding a 4th day into the rotation. There are so many awesome recipies and ideas in this thread; Tahini truly is awesome. (A favorite is roasted chickpeas with smoked paprika with a tahini sauce & avacado.)
A simple starchy recipe we love consists of: beets, sweet potato, rutabega, parsnips, and garlic. Peel the root veggies and slice. Cut the head off the cloves of garlic, drizzle with coconut oil and bake in a covered pan in the oven at 400 for ~40-60 minutes, depending on desired crunchiness. We found the idea on pinterest, and it's become a staple veggie dish. The beets run and everything comes out looking quite pretty.