food

yim yum, that tofu looks dope

Baba Ghanouj marinated with olive oil, a Syrian appetizer

Egyptian falafel, which is made with fava beans instead of chickpeas:

Desserts:

A cup of semolina and a cup of flour

Quick, crunchy Iraqi sweet dumplings without fermentation

A wonderful, fluffy cake

3 healthy desserts

Let me know if there is anything not vegan.

Like has anyone else noticed that the protein craze has now phased into selling cheap meat mush sticks as healthy food alternatives at so many paces? You're gym GNC/vitashop shop, swung by a Sprouts and saw them, hell we got them (the Chomps brand ones) at my freakin' Hospital. Gotta love red meats and nitrates coming back big time to give everyone CAD by age 40.

Please praise me, senpai uguu ~

Mission success on making a decent sourdough at the restaurant, last two batches turned out very nice (and consistent). Previous crumb issues were due to lacking fermentation from a weak starter. Began feeding it twice a day and now it doubles in 3 hours instead of 5.

Also made sure to use warm water in the dough to kickstart the fermentation and mix some of the water into the starter to make it mix more evenly into the dough, avoiding uneven fermentation.

Furthermore, I've begun 'over-mixing', doing 5 minutes on low speed and 5-6 minutes on high speed in the mixer, letting the dough rest a few minutes when it starts to tighten too much. Makes it much easier to work with during the bulk ferment.

I salvaged the half-ruined falafel that my partner gave up on… I think I am average at it

I think I’m good at bread

Looking for tips on recipes to try with textured vegetable protein. It's neutral in flavor and I have no idea on what to do with it. Someone suggested soaking it in a vegetable broth instead of water, but gosh that didn't work and just ruined what seasoning I was adding onto it.

Hibiscus tea is a herbal tea made as an infusion from crimson or deep magenta-colored calyces (sepals) of the roselle (Hibiscus sabdariffa) flower. It is consumed both hot and cold and has a tart, cranberry-like flavor.

Consumption: Africa

The roselle hibiscus used to make the tea likely originated in Africa.[1] In Africa, hibiscus tea is commonly sold in markets and the dried flowers can be found throughout West and East Africa. Variations on the drink are popular in West Africa and parts of Central Africa. In Senegal, bissap is known as the "national drink of Senegal". Hibiscus tea is often flavored with mint or ginger in West Africa. In Ghana it is known as "sobolo", and "zobo" in Nigeria.

Karkadé (Arabic: كَركَديه karkadīh pronounced [kɑrkæˈdiːh]) is served hot or chilled with ice. It is consumed in some parts of North Africa, especially in Egypt and Sudan

Consumption: Americas

Agua de flor de Jamaica, also called agua de Jamaica and rosa de Jamaica, is popular in Mexico, Central America, and parts of South America and the Caribbean. It is one of several common aguas frescas, which are inexpensive beverages typically made from fresh juices or extracts. Jamaica and other aguas frescas are commonly found in taquerias or other Mexican restaurants. It is usually prepared by steeping the calyces in boiling water, straining the mixture, pressing the calyces (to squeeze all the juice out), adding sugar, and stirring. It is served chilled, and in Jamaica, this drink is a tradition at Christmas, served with fruitcake or sweet potato pudding

In Panama, both the flowers and the drink are called saril (a derivative of the English word sorrel). It is prepared by picking and boiling the calyces with chopped ginger, sugar, clove, cinnamon, and nutmeg. It is traditionally drunk around Christmas and Chinese New Year. This diverges from Mexico and Central America and is much more in line with the Caribbean, due to the strong West Indian influence in Panamanian culture; especially in Panama City and most of Panama's Caribbean coast.

In the English-speaking Caribbean, the drink, called sorrel, is made from the calyces, and it is considered an integral part of Christmas celebrations. In American soul food cuisine, hibiscus tea is included in a category of "red drinks" associated with West Africa.

Consumption: Southeast Asia

In Thailand, most commonly, roselle is prepared as a cold beverage, heavily sweetened and poured over ice, similar to sweetened fruit juices. Plastic bags filled with ice and sweetened 'grajeab' can be found outside most schools and in local markets. It is less commonly made into a wine.

Reviews have concluded that hibiscus tea consumption appears to modestly lower blood pressure in people with high blood pressure. Hibiscus tea was generally well tolerated, and did not adversely affect liver or kidney function at lower doses, but may be hepatotoxic at high doses.

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Egyptian Koshary

2 eggplant recipes

Foul Mudammas (fava )

Lentils and rice with cauliflower

Syrian Muhammara, spicy dip

3 cheap eggplant recipes

They all have subtitles, and should be quite affordable.

Edit: Moraccan Harira (Lentil and Chickpea Soup) is vegetarian not vegan.

This is regular lentils cooked on the stove.

I fried minced onion and cilantro stems for 10 minutes in olive oil before adding minced garlic, grated ginger, cumin, MSG, mustard powder, garlic powder and frying 5 more minutes.

Into this went 1 can of coconut milk, 16 oz of veggie stock, 16oz of water, 1tbsp mushroom stock granules and 1 1/2 cups of dried lentils.

Cooked for 40 minutes or so with regular stirring at just bubbling and served over jasmine rice with cilantro leaves and a squirt of braggs. Delicious! Easy! Vegan! Healthy!

I have like $15 for the next 5 days so I’ve been eating nuts for breakfast and brown rice with steamed carrot and tofu for dinner the last few days. It’s keeping me alive but I think I’m getting too much fibre because my shits are getting thinner and thinner. I don’t really wanna shit water for the next week, what’s the cheapest food I can use to bung myself up. I’m thinking just buy a loaf of the cheapest bread I can find and munch a few slices dry here and there. I’ll need to buy some more rice/tofu over the weekend, should have enough left for some bread.

PS. The only way I can cook rn is steaming, the only kitchenware I could afford until next payday was a rice cooker that I can steam stuff in too.

Dinner is gonna be good. Beans cooking in scrap broth.

steel cut/irish oats in veggie stock and braggs with fresh baby spinach, white onion, shitake mushrooms and garlic. Will cook this for 40 minutes adding water if necessary.

Will top with garlic salt, green onion, sesame seeds and tofu cutlets later. It's prettiest at this step though.

I like it. maltier than I am used to but I like the rice notes and it has a nuttiness

they're good folks

got this fire roasted shit from the safeway preem

I use a 1/3rd cup measure and make these in a non stick skillet with no oil or butter to get that even brown look.

i try to do this with every wedge but i have never recovered one this intact before.

it was delicious.

We welcomed Chef Joe Haber, head chef and owner of Tomahawk Tacos, to the Indigenous Food Lab Test Kitchen for a special cooking session. Joe shared a cherished Haudenosaunee boiled cornbread recipe passed down from his grandmother, who made it for his mother and family. Traditionally topped with a beef-based gravy, Joe reimagines the dish with a rich mushroom and bean sauce infused with cedar and sage, showcasing the often-overlooked flavors of bean broth. Join us as Joe shares this generational recipe and its story, celebrating tradition with a fresh twist.

Recipe: Cornbread

• 4 cups Nixtamalized White Corn flour
• 2 cups dried small red beans
• Salt

Cedar Mushroom Sauce

• 2 Quarts Red Bean Broth - 1.5 lbs Mushrooms (any variety or mix of multiple varieties)
• 1.5 cups diced alliums (a mix of leeks, scallions, onions, shallots, whatever is available)
• 1/3 cup minced sage
• Branch of Cedar
• sunflower oil
• Juniper
• Salt
• Garnish with Scallion, Radish and Arugula or other seasonal leafy green

I accidentally let it slip in front of the boss that I like to bake and now I'm stuck making the sourdough at the restaurant I work at, dog I've been here like a month, I don't want to be workshopping your bread recipe. bread's getting good though, but I hate baking in a combi steam oven.

like, it looks great, but the crumb is still too dense for my liking and doesn't really get the squishy soft texture I'm looking for. It's a slightly upscale buffet restaurant, and I really want guests to fill up on (good) bread so we can save on food costs and time refilling the actual dishes.

Does anyone have any tips for open baking in a combi oven?

We're doing like 8-10 loaves a day when it gets busy.

Right now I'm doing a blend of manitoba, rye and a semi wholegrain heritage grain with high protein, 72% hydration and a starter that doubles in 4-5 hours. 4 sets of stretch and fold after kneading it in the bread mixer for around 5 minutes, total bulk ferment is around 5 hours and then cold ferment in the walk-in overnight.

Baked with 100% steam at 230c for 15 minutes with no fan, then no steam, still no fan, at 210c for 20-25 minutes and then 240c for a bit for the colour.

I think this one had some uneven fermentation for some reason, and the oven spring was lacking, even with the nice ear that formed, crumb is good, but dense

this one was really nice, but it spread out a little too much because I had too high hydration, around 80% (the other ones in the batch looked a lot flatter)

I feel like the bottom rack of the smaller oven produces the best loaves, but I can't really justify only baking 3 loaves at a time when we only have 2 small ovens and 1 big and produce food for around 100-200 people on weekends