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Re: Veganarchism

PostPosted: Sat May 20, 2017 5:14 am
by sknss
Nice, @riley! For me, I had to adapt to eating larger portions of food (or eat more often). Since plant foods are less calorie dense than their meat counterparts, you do have to eat more. That's kind of a blessing though!
As for mentally, I feel a bit better knowing that I'm trying my best to reduce suffering and my impact on the environment.

Re: Veganarchism

PostPosted: Sat May 20, 2017 6:47 pm
by maj
as soon as i turned vegan i was overwhelmed with a sense of self righteousness knowing i was more morally and ethically pure than "meaters". every person i saw on the street with animal products in their mouth, in their hands or on their body i stopped and took a good 50 minutes out of my day to teach them about the enlightening path of veganism. after a few weeks however i began to feel fatigued, after talking to my friends i was i was informed there were simply no bean energy sources outside of animals and this was my life now. it's worth it tho, 100%.

Re: Veganarchism

PostPosted: Sun May 21, 2017 8:17 am
by Bobbin.Threadbare
great poos

Re: Veganarchism

PostPosted: Sun May 21, 2017 11:01 pm
by fun_yunchables
for me my complexion has really smoothed out and my skin looks super fresh most of the day now.

according to some people i also smell like peaches (? idk, their words not mine)

i did cut processed sugar from my diet at the same time as going vegan so the causations are not very clear (but i'd recc you cut sugar anyway if possible!)


re: the always eating thing -- made a deal with one of my pals to go raw vegan for a week, two months ago. pretty much constantly drinking banana and mango smoothies just to get enough calories for a day...

Re: Veganarchism

PostPosted: Thu Jul 13, 2017 10:27 pm
by INNIT
hey so i've been vegetarian for 1 month now. my dog taught me that animals have souls and thoughts and feelings. my dog dreams, how can i eat something that dreams wtf.

as mentioned above the pooping has been great, fantastic poops all around. i wake up, boom, im pooping right away

anyways im looking for some yummy veggie recipes (vegan or vegetarian) that a cooking doofus like me can pull off. im an idiot at cooking like i fucking bomb at cooking so keep that in mind.

Re: Veganarchism

PostPosted: Fri Jul 28, 2017 7:12 am
by sknss
hi @innit, i recommend going to your local library and browsing for cookbooks.
Stuff that's usually easy to make: soups, pasta with veg, stir fries, salads etc

youtube is also a good resource if you want to learn basic stuff like how to steam rice or how to cut vegetables

Re: Veganarchism

PostPosted: Wed Aug 23, 2017 12:02 am
by thephfactor
Does a non-leather cowboy boot exist that a. doesn't look like shit b. is affordable c. is in a large size?

Re: Veganarchism

PostPosted: Wed Sep 06, 2017 10:12 pm
by Bobbin.Threadbare
FYI for the last month and a half (more or less) I've been following a vegan ketogenic diet. I absolutely understand its weird and not for everyone but as a reset switch its been really really great (much better than juice fasts etc.)

I don't plan on staying on it long term but it's pretty wild what it does to your body. I lost about 10kg, my mental capacity and concentration has shot up and I sleep much better. Downsides are missing out on a lot of food I like to eat but I've had a few carb up days/cheats and it sort of felt like I'm not really missing out that much.

A high (good) fat diet seems to be good for my body and microbiome but YMMV.

Re: Veganarchism

PostPosted: Thu Sep 07, 2017 8:01 am
by sknss
What kind of stuff have you been eating?

Re: Veganarchism

PostPosted: Thu Sep 07, 2017 9:34 am
by Bobbin.Threadbare
By no means is this exhaustive because I've gone through loads of phases but at the moment:

Good oils (olive, sesame, avocado, coconut)
Greens (spinach mostly)
Seitan (home made)
Tofu
Avocado
Mushrooms
Tahini (almost every meal, which makes me extremely happy - I make Tarator)
Cauliflower and other super low carb veg
+
a small amount of other higher carb veg here are there (like 100g of tofu with breakfast if I want to). There are some keto 'breads' and 'cakes' which are genuinely nice (but not bread) that katy makes and I eat but if she's not around I wouldn't bother.

There was a while at the start where I was having a vegan version of a 'bulletproof coffee' but I stopped because I just didn't enjoy them after a while. They were super tasty to start off with though. Same with bean energy powder - we have this Vega bean energy powder but I've never enjoyed them (apart from in cakes and milkshakes) so I just eat my bean energy in seitan/tofu/whatever.

Re: Veganarchism

PostPosted: Thu Sep 07, 2017 5:28 pm
by maj
was playing with my dog today thinking about how not eating animals is so flaxy.

Re: Veganarchism

PostPosted: Thu Sep 07, 2017 10:19 pm
by vice
i love black beans more than any other food i've ever known in my life

Re: Veganarchism

PostPosted: Fri Sep 08, 2017 6:00 am
by Bobbin.Threadbare
Top 5 beans (in order)

1. Chickpea (Garbanzo bean for those that prefer it's clown name)
2. Broad bean
3. Green bean
4. Butter bean
5. Fava beans

Re: Veganarchism

PostPosted: Sat Sep 09, 2017 1:54 pm
by Bobbin.Threadbare
Image

You are now added to my enemy list.

Re: Veganarchism

PostPosted: Sat Sep 09, 2017 2:18 pm
by fun_yunchables
are fava beans not the same as broad beans?

how can y'all miss out on mung beans and red beans.

Re: Veganarchism

PostPosted: Sat Sep 09, 2017 2:32 pm
by can-
what about shelling beans

follow my guy rancho_gordo on ig for good bean porn

Re: Veganarchism

PostPosted: Sat Sep 09, 2017 3:18 pm
by Bobbin.Threadbare
Look people all beans are equal I just have just have an oral preference for these five beans. Here are my reasons:

Chickpeas : Hummus (no introduction necessary to the greatest dish of all time). Also stars in FALAFEL.

Broad beans: Ful (pronounced 'Fool')
http://www.seriouseats.com/recipes/2015 ... ecipe.html

Green Beans: I don't even know where to start with this one.

Butter Beans: The bean energy potato.

And yes you're right I put broad beans in twice but I stand behind my list. See 2.

Re: Veganarchism

PostPosted: Sun Sep 10, 2017 2:44 pm
by sknss
Did you guys see that article that said that more people identified as vegans and as a result that beans sales increased?

Re: Veganarchism

PostPosted: Wed Sep 20, 2017 3:27 pm
by rjbman

Re: Veganarchism

PostPosted: Mon Dec 25, 2017 10:10 pm
by julius
Happy holidays, everybody!

Do you guys ever feel an obligation to make food for big family holidays? I've had that mindset for this past Thanksgiving and Christmas dinners with my family (~15-20 people), which can be a bit exhausting when it comes to testing recipes during the days leading up to the event and day-of preparation, but is, I think, one of the best ways to expose my family to parts of veganism. Does anyone else have a similar or different take on these sorts of things?

Also, if you do make things for large gatherings, what do you make? I found my family likes my garlic mac and cheese the most, but I'm likely ganna start baking more in the future.

Here's what I made yesterday:

Image
top left, garlic mac; below, beetloaf; below, bread; right, pastries; above, roasted cauliflower w gravy; above, salad; above, garlic mac.

Image
Bread! (left and right, baguettes; middle, olive ciabatta)

Image
Pastries (left, croissants; middle, pain au chocolat; right, cinnamon rolls)

Re: Veganarchism

PostPosted: Tue Jan 23, 2018 2:35 pm
by sknss
Julius you are a masterchef. Your pastries look amazing. Could you share some of the recipes you made?

I don't especially feel obliged to cook family meals for the holidays but if I don't, it makes me feel a bit excluded. Plus I like cooking so it's fun.

For Christmas eve I made Meera Sodha's gado gado recipe and it went a bit meh because it was a bit too out there I think. Some people didn't like celeriac to begin with, others had never had peanut butter before, so it was a bit overwhelming for everyone. And that course came after oysters and foie gras so people's appetite wasn't there.

Christmas dinner went way better. I made this spicy roasted cauliflower with tahini, served with turmeric and ginger rice and a minty carrot salad. Everyone liked it, even people who weren't too keen on cauliflower.

These almond butter cookies were also a big hit. I've made them with tahini and peanut butter instead of almond butter and they were great too.

So for next year, I think I'll try to cater to the crowd more by making stuff that's more traditional (in the European way). Also some people don't like certain vegetables, which is something that didn't even cross my mind (it just tells you how far removed from reality I am).

Re: Veganarchism

PostPosted: Mon Jan 29, 2018 7:47 pm
by julius
Thanks! and of course!
I veganized Tartine's recipe for yeasted puff pastry (I subbed any instance of milk with the kind of almond breeze that comes in a box. My butter of choice is earth balance, though I've seen Miyoko's fermented butter in stores and am v curious how different the recipe would taste w it.

For the bread, the stuff was imported straight out of Peter Reinhardt's The Bread Baker's Apprentice (a solid buy, gives you a good idea of what's going on in the recipe and what to look for (if only I knew the science a bit better!))

I got the mac and cheese recipe from minimalist baker, and the cauliflower stuff from Hot for Food

Those recipes look great! I'm especially curious about the cauliflower recipe, as well as the almond butter cookies.
I wish I could cook more fun things during school but I have only so much space in my section of the fridge here. Which I guess is part of the reason I love making bread - as I get so much food from stuff that doesn't take up much space

Have you thought about making risotto? I loooooveee making risotto. I've also been trying to make my own pasta too, but that unfortunately hasn't been going v well so far

Re: Veganarchism

PostPosted: Mon Nov 12, 2018 3:52 pm
by sknss
Has anyone got any tried and tested main dish recipes for the holidays? Something that would go well with all the usual trimmings (nut loaf?). I know it's only November, but I need to know what I'm going to eat with my roast potatoes!

Re: Veganarchism

PostPosted: Mon Nov 12, 2018 7:31 pm
by Bobbin.Threadbare
I made a nice seitan thing the other year and we have had a kind of nut loaf Wellington thing but I find myself liking the veg way more anyway so now I just make loads more roast veg. I reckon this year I won’t bother making a meat substitute.

Re: Veganarchism

PostPosted: Thu Nov 22, 2018 11:54 pm
by julius
Hosted thanksgiving with the rents this year. New additions since Christmas include mashed potats, green bean casserole, roasted carrots w carrot harissa, and cilantro tortilla salad (with guest appearances from whole foods bought sourdough bread, TJ's tofurkey thing, and veggie heaven 'turkeys')

Returning favorites included minimalist bakers' garlic roasted mac, hot for food's roasted cauliflower, and min baker's simple stuffing

I woke up at 10 and cooked from 11-6 but I only have to do this once a year so ¯\_(ツ)_/¯

Re: Veganarchism

PostPosted: Thu Jan 10, 2019 10:14 pm
by fun_yunchables
Image

i think this may take the crown for my favorite veganized dish i've ever figured out and i don't know why it's taken me so long to try lol

i was all of a sudden craving taiwanese braised beef noodle soup which is basically comfort food from when i was young so i tried braising king oyster mushroom (which was shredded) using the same method. the texture sorta is a little lacking but i think i'll play around with different stuff until i find something that works

recipe (for interested!)
Spoiler:
king oyster mushroom (i'm thinking a combo of tofu skin and possibly (dried) shiitake may give something closer to the original texture)
garlic, smooshed
white parts of scallions
ginger
salt
brown rock sugar (normal sugar is probably okay too)
light soy sauce
dark soy sauce (老抽) maybe also called aged? idk the proper english name for it but its a dark and viscous soy sauce that is usually used for color lol
dried red chili peppers
water (i used kelp stock for umami but water is okay too. adjust salt as needed)

and these following spices:
star anise
bay leaf
chinese cinnamon (which is different than usual cinnamon -- maybe also called cassia?)
cloves
sichuan peppercorn

these spices u might be able to find at a local asian grocery market packaged together in a nice permeable bag u directly throw into the pot (滷包). otherwise if u wanna customize the proportions to affect the taste probably buy them separately

heat a pot/dutch oven to medium-med hi, add oil and just quickly throw in the garlic, scallion, ginger. chop them kinda bigger so they don't burn so fast (and just do this step very very fast you don't need to fully cook them out).
saute the king oyster mushroom in oil and salt until the outside becomes sorta spongey/softened.
add everything else to the pot (recommend u use a cheesecloth or some kinda bag to hold all the spices for ease of removal).
simmer (covered) for a while all while occasionally tasting the broth -- if too salty then add a little water, if too watery add a bit of light soy or salt depending on how intense u want the flavor. you prolly want to err on the side of slightly diluted rather than too salty because as it simmers it loses water content

the rest is pretty simple: boil noodles to desired doneness, then use leftover noodle water to cook bokchoy or whatever greens u want w/ it, put the noodles n greens into a bowl and ladle the broth & mushrooms over. u can eat as is but i like to add little bit of suan cai 酸菜 which is pickled napa cabbage for a lil acidity :^)