don‘t be too hard on yourself if you don’t get it right the first time. You need to really crank the heat on the cast iron with no oil, which can go against novice cooking comfort zone. but with some practice it will have you understanding how awesome cast irons are and how cooking be in general.
you could use something else too like a flat top grill or whatever.
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@“穴”#p153891 feeling for onigiris
yum! you're mexican right, try making ceviche tortas with it, very yummy. my secret recipe for tuna is to use soy sauce (this is how we made tuna when I worked at Jimmy Johns sub shop lol), and kelp seasoning, among the other stuff in your typical jackfruit tuna salad recipe (veganaise that either already is very lemony, or +lemon)
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@“穴”#p153891 been thinking about buying a whole fresh one and freeze it in batches.
that is ideal. it's quite cheap bought whole and requires much less cooking down when it's not brined lol.
we've just been getting tens of cans per week from the food bank since no one else has any use for it!
@“treefroggy”#p153898 yum! you’re mexican right, try making ceviche tortas with it, very yummy. my secret recipe for tuna is to use soy sauce
Actually never heard of someone making ceviche tortas but may as well try it. the vegan ceviche i usually make (my mom's recipe) is made with quinoa and is a whole other style of ceviche (i guess more northern, specifically Ensenada style) that i don't think goes well with bread. but the kind of ceviche you made does look appetizing in a torta!
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@“treefroggy”#p153898 that is ideal. it’s quite cheap bought whole and requires much less cooking down when it’s not brined lol
yeah. jackfruit season is just starting and i can get a really big one for about 6 bucks over here. I've been watching youtube videos on how to cut them cause i've never done it. there's a vegan taqueria over here that mainly uses mushrooms but has an extremely good jackfruit birria and I want to replicate that. just noticed they have a video on their instagram that kinda shows the process!
@“treefroggy”#p153909 lol yeah I was like ‘thats a tostada but maybe he just didn’t had a photo of the torta‘. I googled a bit and apparently ceviche tortas have recently become a thing in Sinaloa.
But nothing surprises me after learning about Mexico City’s SushiTorta
@“穴”#p153913 here in LA when I‘m grilling the homies who have literally made it a part of their personality since middle school to always have a big cup of ceviche just get the tostadas for it because it’s what's always at the grocery store haha.
...lordy, I want to try all of it.
Also, I reckon all of these techniques would probably work well with jackfruit like you've been talking about, froggy. Or a combo of mushies and jackfruit.
my girlfriend and I made this today and I'm sad to report it was not very good. it looks great but these mushrooms have a really particular flavour which I was not a fan of, and despite skipping the oven bake it took a long time to make. huge miss imho.
@“rejj”#p156072 hehe it happens! it looks amazing in the video and even in person but the flavor just wasn't it. you might like it though! I would buy the oyster mushrooms and cook them simply to see if you like them first. we might do the recipe with a different kind of mushroom and see how that goes, I like how he finds different uses for each part of it.
I made this today, with just a few changes due to what I had on hand:
I used a combo of mostly baby spinach with some kale instead of the mustard greens, and after some quick research it seems like a 1:1 mix of onion powder and garlic powder is a decent enough sub for asafoetida so I just did that.
I also tossed my cubed up tofu in a large mixing bowl with a light sprinkle of corn flour and then gave them a real quick toss in a frying pan, just to try and give them a bit of bonus texture before mixing them in with the saag. Also, I don't own a benchtop blender, so I just used my stick/immersion blender and that was just fine.
I‘m no professional food photographer, and I’m just taking quick snaps with my phone‘s camera after plating up on the kitchen bench. It’s kinda hard to make a green gravy look good in a photo:
overall: I liked it. I had to pay attention at the end and adjust some seasoning to lift up the sauce, but Priya even mentions this in the video – it is left that way because if you use paneer instead of tofu that brings a lot of extra salt to the dish.
The video title says “vegetarian”, but if you are using tofu rather than paneer then everything here is vegan.
My new workplace cafeteria is extremely accommodating to me being vegan and it makes me want to cry.
I’m at the library of a research facility/grad school and they have very cheap subsidized meals. They have vegetarian options every day but on my first day they just told me to go there before a certain hour and let them know I’m eating there that day so that if the vegetarian option is not vegan they can separate vegan portion just for me.
Like today they made “tofú a la veracruzana” (usually pescado a la veracruzana) and they set aside a portion of cheeseless beans just for me.
I’ve been vegetarian for more than 5 years now. I was Vegan for a solid 4 years but lately I’ve been slipping a bit… especially in regards to deserts… I’ll have a piece of (non vegan) cake at a birthday party of if my grandma made it.
I’m still grossed out by straight up milk, cheese and eggs though. But if it’s processed in it’s fine for me lol…
Going veg has been a great decision in my life for sure. I just sorta feel more at one with myself (especially my own morality system) and it has absolutely widened my taste for foods. I don’t think I ever tried chickpeas before I went vegetarians and I love them now!!
I found myself navigating having a non-veggie girlfriend. She will eat my fake meats (cause I make em so so gooood) but she purchased raw chicken breast and I cooked it for her because I do all the cooking haha. When we’re together I find myself purchasing both nut milk for myself and cow’s milk for her along with butter and eggs which is used in most of her cooking. uh oh
that sounds really challenging but major respect to you for you being so accommodating
we are raising our bb vegan and it’s been good so far, only awkwardness so far is snack sharing can be kind of tough. my wife wasn’t vegan when we met and ate meat, dairy, cheese, etc. for a while but eventually started to identify as vegan which was cool and never I thing I ever pressured or shared an opinion on
I looked through this thread because I knew I had made this post but I could not remember exactly when. I’m still not “vegan” but the timing on that post marks that it has been over two years that I’ve moved pretty much all of my home cooking to plant based.
I guess the habit has formed and has stuck.
I think this thread has been a significant factor in helping that happen – thanks everyone.
There’s this farm near me that does Pizza on the Farm in the summer and you drive out into the countryside and they make fresh pizzas in a big ol pizza oven on this farm using fresh ingredients. Then you can chill on the property and they have a tiny little stage for bands to play and its real nice. I love going there but I’m like man they aren’t ever gonna have vegan pizza, this is Wisconsin. People are nuts about cheese here. Anyway I checked the menu yesterday and they have vegan now. Which is real cool.
@rejj Congrats! I just saw your initial post reading through a good chunk of this bumped thread this morning.
I got back into eating only pescatarian a month ago. I was vegetarian for 4 years and it’s been something I’ve wanted to get back to for awhile, but haven’t had the space to make it a priority. Seeing how many of you are veg / vegan was an encouraging reminder.
One of my concerns with adjusting my diet is losing weight (if anything I’d like to healthily gain weight). I saw at least one other person here who mentioned they lost a bunch of weight over the first year after they adjusted their diet. Any advice?
I’m relatively active, running or biking a few times each week. I tend to stick to eating large meals, so this month I’ve been trying to snack more throughout the day to get some additional calories / variety (cashews, pumpkin seeds, dried fruits, fruits, smoothies, chips)
