I just thought I would share that I have discovered the key to successful tofu scramble:
I added big squirt of yellow mustard into my last scramble (along with nutritional yeast) and it gave it an awesome, funky flavor that I imagine would mimick eggs (I've never eaten eggs, so I don't know), and made it yellow!
I made Mapo Tofu last night! It isn't even close to authentic, but it tasted pretty good, anyway. I think I screwed something up and made too much sauce, or didn't use enough cornstarch or something. It was quite saucy.
Vegan Chilli - something I threw together the other night
(2) 12 ounce cans Italian Seasoned Diced Tomatos (1) 12 ounce can Chilli Beans (rinsed and drained) (1) 4 ounce can sliced mushrooms (drained) (1/2) a small onion (diced) (3/4) cup ground beed substitute Jalapenio peppers, garlic, chilli powder, tabasco sauce, and salt & pepper to taste.
Mix all ingredients in pot, simmer for 15-20 minutes.
Serve over pasta or baked potatoes with soy cheese and sourcream.
Last night I decided to give vegan cooking (anything more complex than rice and veggies) another go, and bought the fixins for the ever-popular tofu spinach lasagne.
While I'm not as l337 in the kitchen or with a camera (these are cam-phone pics) as erica_the_vegan, this did turn out pretty darned good and I have a couple shots of the ( finished product.Collapse )
I made a few changes to the recipe. As I'm the only person in my family who'll go near tofu, I made a half-batch and used a loaf pan. My grocery store only had firm and extra-firm tofu so I used those two, and I didn't end up using the whole 10oz of spinach. Using about a third of that amount was quite enough to provide both a slight spinach flavor, but the best part was that the little bits of spinach here and there in the filling made the texture much more like cheese. I also added a half-cup in total of Boca crumbles, sprinkling an even amount on each layer of tofu ricotta before continuing the layers as usual.
The best part was that I got my mom to try it, and she liked it! It's so weird that she won't touch something as simple and "normal" as the Duncan Hines box cake I made with tofu rather than eggs, but she decided to try the lasagne when she's not a fan of tofu, spinach, or mock meats. It was a fairly easy recipe as well. So next time you've got a group of skeptical omnis bashing tofu, whip this up for dinner and invite them over. Mmmm...
So, my boyfriend and I are planning on getting out of the city for Valentine's Day to spend the weekend in front of a fire and under the stars, camping. I was wondering if any of you had some ideas for food beyond hotdogs and hamburgers. Obviously, it has to be fairly easy and not require many pieces parts, but I think we'd be up to a small challenge. My boyfriend is a pretty serious outdoorsy type, so he owns cookware and a small camping stove.
Hi! New here - I've been lacto-ovo vegetarian for 9 years now, and I'm trying to transition into vegan. (For now, this means buying vegan groceries, cooking vegan at home, and eating lacto-ovo vegetarian when I'm out if that's all that's readily available)
I had a fun shopping trip the other day to 99 Ranch (a huge Asian grocery store) and bought lots of new-to-me vegan foods. My favorites so far have been canned lychees and dried sweet potatoes. Mmmmmm!
I also tried to get seitan, since I've liked it in restaurants but never cooked with it before. I found some in cans, but it had a ton of salt and MSG, so I didn't get it. Instead I got something from the refrigerated section marked "Wheat Gluten". It looked pretty much like a big slab of bread, but the texture was much more chewy. I decided when I got home to use it in stir-fry. I cut it into bite-sized chunks and simmered it in water with dried mushrooms and soy sauce while I cut up the veggies. The stuff swelled hugely! I drained it and the mushrooms and added it in at the end of the stir-fry. It all tastes pretty good, but it's nothing like what I've had in restaurants. It's like stir-fry with chunks of soggy bread.
So, 1. What does good packaged seitan look like? What section of the store? What brands? 2. Is the canned stuff any good? Can you rinse off most of the saltiness and MSG? (I dislike salty food.) 3. What was the "wheat gluten" that I got intended for? Any good recipes for that sort of thing?
I did look through the Memories, but that seemed pretty focused on homemade seitan, which I'm unlikely to do, since tofu and veggies are so much easier.
Thanks for your help, and thanks for being an awesome community!
I know I have seen this dish on my favorite Indian restaurant's menu, but I can't for the life of me remember what the name is - so I am guessing Saag Chole? Someone help me out here. Anyway, it was yummy. :) All I did was take my favorite recipe for Chana Masala and - are you ready for this? - added spinach. Now, what you're seeing at the top of my plate might look like delicious, authentic naan or roti (or maybe not), but don't be fooled! That, my friend, is a whole wheat pita slathered with margarine. There's some lovely jasmine rice there on the plate, too (the boil-in-bag kind, haha). It's so very inauthentic and ridiculously easy, but wow, it's pretty. At least, I think so. :)
I have been listening to my veggie friends rave about quorn but it has eggs (eww) and was curious. http://www.quorn.com/ Does anyone know of a way to make a similar product at home? I have never tried the stuff and am very curious about it, however the whole egg thing makes me want to gag.