food

I probably need more help than this but it's the first thing on my mind since I'm gonna be walking to the grocery store in the next 20 minutes

Gonna be hosting a Friendsgiving for my vegan friends and need some ideas on what to make. Everyone in attendance is fine with eating vegan so I need some ideas for a main, some sides, stuffing, and dessert.

I used these two recipes 1,2 but I substituted foraged shrimp of the woods (still considered a form of Entoloma abortivum, i think), which are these weird mushrooms that result from one species of mushroom (entoloma) attacking another (the honey mushroom). I also threw in a few shishitos and one spicy havasu pepper from the garden along with a shallot.

I cooked the shrimps first because they take A WHILE and on their own they were still tasty. I'd say they're as close to actual shrimp as chicken of the woods is to actual chicken. Which is like, a mushroom taking an honestly pretty impressive stab at immitating the flavor and texture of a particular meat. The texture was like 7.5/10 shrimpy and the flavor was 4/10 shrimpy. Mildly nutty, not really conventionally mushroomy- with a skosh of imagination then yeah maybe a bit shrimplike.

This came out fantastic though and I'm looking forward to making it for friends next time I come across shrimp of the woods!

what the fuck am i gonna do with the rest of this can of peppers??

its a super wet dough, 60/40 ap and bread flour, whipped honey, oat bran, butter, some salt, the classics ya dig. no idea how it will come out but the yeast is very active for sure

This TVP stuff is no joke. I got 12 lbs of it for a sick price recently. Tips and suggestions for using it appreciated.

also the chili is vegan. And quite spicy.

Has coconut milk, onion, tomatoes and lotsa garlic too

Had it with rice, was good

there are a few elements to this dish other than the lack of meat and dairy that stray from the traditional bolognese: i use garlic and red wine, while bolognese usually has no garlic and white wine. i like garlic too much so that was intentional, but i only had red wine when cooking and its not too drastic of a deviation.

i found this plant based ground sausage at the grocery store for $2.70 for 14 oz!! excited by this price (and on a pasta kick lately) i was inspired to make a bolognese. i would have used plant based ground beef too, but it was like triple the price. i used to make bolognese all the time since lasagna is one of my favorite dishes and its a great pasta sauce. but this is the first time ive made it since going vegan in january of this year. it turned out great!

the plant based sausage i used was 96% lean!! so i had to add my own fat. i used coconut oil in this dish instead of olive oil bc it acts more like animal fat. i cooked 28 oz of vegan sausage in 5 oz coconut oil to bring the “meat” to ~17.5% fat.

ingredients:

• 28 oz (784 g) 96% lean plant based ground sausage
• 9 oz (252 g) coconut oil (5 for the “meat”, 4 for the veggies)
• 225 g onion, finely diced
• 125 g celery, finely diced
• 150 g carrot, finely diced
• 1 bulb garlic, very finely diced
• 250 g wine
• 170 g tomato paste
• 450 g low sodium vegetable broth
• 350 g oat milk
• spices: salt, pepper, thyme, basil, sage, marjoram, oregano, rosemary, cumin, paprika

1 .in a stock pot, heat 5 oz coconut oil on medium heat and add the vegan ground sausage. mash the sausage as it cooks to break it up. when it starts to brown, but before it gets crispy, transfer the sausage to a bowl.

2.heat 4 oz coconut oil on medium heat and add carrots a minute before the onions and celery. add garlic a few minutes after that. then add healthy amounts of thyme, rosemary, sage, oregano, and basil. cook until onions get translucent and soft.

3.add wine and deglaze the pot. then add the sausage and tomato paste, and mix while the wine reduces.

4.add the oat milk and a quarter to a third of the total vegetable broth. bring the heat to low

5.allow to simmer for 4 hours, adding the remainder of the broth throughout. if you run out of broth and the bolognese is drying up before 4 hours, add water

6.once the bolognese has simmered at least 4 hours and is sufficiently concentrated, add salt, pepper, cumin, and paprika to taste

inb4 'cast iron skillet'

I've always had bad luck with fresh cast iron, so I'm not interested in that. Just looking for a good nonstick pan. I was thinking about the ones with the hexagon stuff on it, but I just looked it up and its $180, so thats gonna have to wait.

Who got the recs?

Came across this funny and well made video on Indian food and thought I’d share.

I made a noodle soup with greens and bloomed them in oil on high heat with garlic and fenugreek. They have a distinct, piney taste that I didn't expect. It was very pleasant! Overall, i made the soup way too spicy with chilis but it was really good.

TL;DR: Vinegar is being sold at concentrations unsafe for preservation without proper warnings, 4% vinegar is unsafe while 5% is safe to can and pickle with.

Lead, microplastics, forever chemicals, etc - seems like a lot of things to be worried about when it comes to water these days. What is your source of water, how do you get your drinking water? Tap, bottled, do you use some kind of filter? And what do you think is the best way to get water?

American pancake mix has baking powder in so the pancakes always puff up to around half an inch or more. Here are my issues with this type of pancake;

• The skin that forms around the pancake is impenetrable to whatever condiments being used and the reason is because the pancake requires more time to cook all the way through. You have to dip the pancake in more condiment rather than it soaking through which is what a pancake should do.

• It’s a heavier batter so oxygen bubbles rarely form, these bubbles create the holes in a crepe that helps soak up more of the ketchup

• The surface area is smaller so it demands you eat more whereas a crepe is as big as the pan you used to cook with. A larger surface area means you can put more toppings inside instead of just eating toppings alongside a smaller thicker pancake.

• The taste and texture is horrible

You probably shouldn’t comment if you don’t know what I’m talking about

I've tried a couple of vegan cheese things, and they haven't been very good. In particular, none of them melt like animal cheese.

I'm of the school of thought that trying to replicate carnist food with your vegan products is pointless, you should make unique vegan dishes that are good on their own instead. However, I really miss delicious goodness that I can melt on top of my food.

Do any comrades have good products or ideas?

I'm sure the food is fantastic. Cannot do worse than traditional western food. But should I be an annoying gringo and ask what each individual item are, or should I just shut up, be polite, and take a shot in the dark and tank the hit if I miss?

In my defense, black pepper is called "mustapippuri" and allspice/pimento "maustepippuri" in Finnish and both also look similar. You'd think the taste or smell would've clued me in a bit earlier but I only noticed when I took a closer look at the bag in my spice cabinet

My freezer is still moderately cold, maybe 30 degrees, so I have a bit of space.

Today's my little brother's birthday. Time to get another theme cake.

Nitter

It's Fudgie the Whale cake by Carvel.

The Beastie Boys wrote a song about another Carvel cake Cooky Puss.

Cookie Puss

Nitter

made this for dinner last night. my gf found the recipe online but i modified it bc it was written by mayos who only seasoned with salt, pepper, and celery seed. i also substituted diced celery with diced carrots since i like carrots, but my gf told me she would prefer celery so ill prob do half and half next time. i also didn’t add green onions bc i didn’t wanna go to the store, i will prob add them next time

ingredients (this makes a good amount, prob 6 sandwiches worth):

• 4.5 cup dry chickpeas (45 oz if using canned chickpeas)
• 2 large carrots
• 6 cloves garlic
• 6-8 tbsp vegan mayo or cashew cream (less if using canned chickpeas)
• 4 tbsp lemon juice
• 1 tbsp celery seed
• 1 tbsp thyme
• salt
• pepper
• cumin
• turmeric
• paprika

1. soak dry chickpeas in lightly salted water for 12-24 hours
2. you can get the skins off chickpeas after soaking them by rubbing them together w ur hands and decanting the water (skins will stay at the top of the water longer than the chickpeas). there are other methods of deskinning chickpeas, find something that works for you
3. put chickpeas in pot of salted water, bring to rolling boil then bring heat down to a simmer and cook covered for 2 hours or until the chickpeas are soft. as soon as the water comes to a boil, you will notice foam. this is aquafaba, formed when loose starch mixes w the boiling water. you can just scoop the foam and discard it (or keep it as an egg substitute). once you scoop out all the foam from the first few minutes of boiling, it shouldnt form any more and you won’t have to worry abt boiling over.
4. drain chickpeas and mash them. i just used my hands to squish them
5. dice carrots into small chunks (under 1 cm) and finely dice garlic. add to chickpeas
6. add vegan mayo/cashew cream, lemon juice, celery seed, and thyme. mix well
7. salt and season to taste

i spread this between slices of toasted bread with onion and tomato slices. makes a great sandwich and is good by itself too!

Nitter

Japan's Nissin unveils caffeinated 'gaming Cup Noodles' | CNN Business

The noodles will be released in Japan starting September 18, with the garlic and black pepper flavor priced at 280 yen (about $1.90) and the curry flavor sold at 298 yen (about $2).