Earlier this week I tried combining and adapting these two recipes:
https://www.marionskitchen.com/massaman-meatballs/
https://www.sipandfeast.com/mushroom-meatballs/
…and the results were quite good! I’ll certainly make this again.
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@“DavidNoo”#p133925 I recall a 90's cartoon show where environmentalists break into an animal testing facility and set the animals free. Though I could be mistaken.
Anyways usually what I do is sortie up my Armored Core, infiltrate the facility and set the animals free. Or I spin really fast and bop the robots on their head to set the animals free from a giant capsule which was their prison.
Another one from Derek Sarno, this looks great
https://youtu.be/A6ZPpgQ6plA
Giving this one a whirl.
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this is one of the most promissing vegan mozzarella recipes i've seen. gonna try it next week and report back.
I like how the video presentation is nothing like a food influencer type.
https://www.youtube.com/watch?v=U7ZemQSzwc0
Also y'all can expect some stuff from me in the insert credit cookbook thread next week.
I'm trying to start a small thing selling vegan food and pastries at events and such. next week im gonna take advantage of having my kitchen all to myself to improve and write down some recipes.
@“HyggeState”#p134514 It was bad!
@“穴”#p135603 this is my favorite post in this thread, thanks for sharing chef tj. I love his style, like doesn't care about lighting or presentation, just spreading the FACTS! oh and his faces he makes while eating it…… so real
@“穴”#p135603 It seems like he's continued recipe development on this, and has a newer video from May this year updating the process:
https://www.youtube.com/watch?v=zfs55iG3S34
This looks a bit easier overall, and doesn't require planning ahead to ferment some starch.
Agreed with @"treefroggy"#p135622 , thanks for finding and sharing this -- I hadn't seen Chef TJ before.
I made this today, and it was real good:
https://youtu.be/Q6YAGJnHk34
I served it with jasmine rice however, as I didn’t have any beans and didn’t want to go shopping just for beans.
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I stopped by my local small Japanese grocer today, and noticed these new (to me!) items on the shelf — so I had to grab them. Will try soon, hopefully they’re alright. Has anyone had these?
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I‘ve tried a serve of both the yuzu and miso ones now, and they were pretty good! The yuzu was very subtle, but that’s probably to be expected. I always make one small change to the process when making these. The packs always say to boil the noodles, and then put the flavouring powers and/or liquids in to that same pot. Instead, I drain the noodles and measure out some fresh boiling water in to my bowl, mixing all the flavourings in to there. Then I add the cooked noodles and any other toppings. Ramen noodles in particular are quite alkaline, and I don't like that baking soda (actually kansui) taste in my soup.
This looks super interesting!
https://www.youtube.com/watch?v=_AsyZNeSMnI
I do not own a high speed blender, I only have a food processor and a stick/immersion blender. I doubt either of those would suffice, it seems a genuine high speed blender is needed here to get the mix to boil while blending. I'd love to give this a go, however.
Plant-based fatty/umami pate, with no ducks or geese involved? heck yeah
@"rejj"#p141637 Just added this to my list of stuff to try! also I didn't know you shouldn't add hot liquid to a blender, apparently the lid can explode? I'm lucky that hasn't happened to me yet lol
@“穴”#p141642 Yeah, it can be super dangerous!
It isn't that the "lid explodes" (although I imagine this _could_ happen with a remarkably tight seal on the lid), rather you get a build-up of steam within the blender. The pressure will then build and the little round (or square) lid in the hole in the middle will pop out, bringing with it a mini-volcano of steam and probably some of the blending hot liquids.
...so it isn't that you shouldn't blend hot liquids, just that when doing so you should always leave that middle bit open and use a kitchen towel or something over the gap to protect from splashes but not cause a seal trapping the steam in.
I was invited to a Thanksgiving sort of thing (we don't celebrate Thanksgiving over here but a friend who works in the states was gifted a turkey at work and they just used it as an excuse to have people over) and I knew there were going to be 2-3 vegans there so I kinda went above and beyond and made a vegan turkey from scratch 
@“穴”#p141981 nice! We did this too, with seitan, which yours looks to be as well? How‘d it turn out? Ours was a bit too dense and not as flavorful as we’d have liked - we were really leaning on the gravy. What'd you use for the skin? We used rice paper we made from rice flour.
@“exodus”#p141982 haven‘t had a piece of the big one but I made a mini turkey along with it to be able to have a bite beforehand and it was really good out of the oven cause it was juicy with a lot flavorful vegetable broth but I think as it’s getting drier the flavor is escaping a bit.
it is also seitan but with some tofu in the dough. the skin is also rice paper!
I’ve been on a baking kick lately and decided to try and veganize a recipe for frangipane blondies using vegan butter and flax and chickpea flour to replace the egg and egg yolk in the recipe, and they turned out really well on the first try!
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I’m not usually much for ‘winging it’ like this (I’m nervous with recipes and I have attention span problems that lead to me skipping steps) but I’ve been trying to grow a bit!
Anyway if anybody is interested in the recipe I’ll transcribe it, just ask!
Wow, those are some serious substitutions! I‘m curious to see the recipe even if I’m not much of a sweets guy, just for alchemy-learning purposes!
Yeah, I can't vouch for the substitutions working for every single egg replacement situation, but here they just worked pretty well, with I think good results!
Here goes:
Ingredients
(for the frangipane):
4 Tbs unsalted vegan butter (softened)
1/3 cup sugar
1 Tbs flax meal
3 Tbs water
1/4 tsp vanilla extract
1/4 tsp almond extract
2/3 cup almond flour
pinch of salt
(for the blondies):
1 1/2 sticks (12 Tbs) vegan butter, melted and cooled
1 1/4 cups brown sugar
1 Tbs flax meal
3 Tbs water
3 Tbs chickpea flour/besan
3 Tbs water
1 1/2 Tbs vanilla extract
1/4 tsp almond extract
1 tsp salt
1/4 tsp baking powder
1 1/4 cup all purpose flour
1/4 cup almond flour
1/4 cup sliced almonds
Directions:
1) Preheat oven to 350°F
2) First, prepare the egg substitutes. In two small bowls, whisk together 1 Tbs flax meal and 3 Tbs water and let sit for about 5 minutes. In another small bowl, whisk together the chickpea flour and 3 Tbs water until no lumps remain.
3) Now make the frangipane. Add the softened butter and sugar together in a medium bowl. Cream together with a fork for two to three minutes.
Add one of the flax mixtures, vanilla extract, and almond extract and mix. Add the almond flour and salt and mix until well combined.
4) Now make the blondie batter. In a large separate bowl, add the brown sugar and the melted butter and whisk until combined. Whisk in the other flax mixture and the chickpea mixture, vanilla extract, almond extract, baking powder, and salt. Fold in the flour and almond flour until the batter is fully incorporated, making sure to scrape down the sides of the bowl to make sure no dry ingredients remain.
5) Line an 8 x 8 pan with parchment or cooking spray. Spread the blondie batter in an even layer. Spread the frangipane carefully in an even layer until it covers the blondie batter completely. Using a knife, run four lines in one direction, rotate the pan 90 degrees and run four additional lines to make a grid pattern and combine the layers slightly. Sprinkle with sliced almonds.
6) Bake for 33-40 minutes, until the edges are brown and caramelized, and the top is slightly browned. The top should have some brown spots but not be completely dark.
Store at room temp for up to three days and then refrigerate.
