It's so easy to make my own that I don't even buy veggie burgers anymore. Most are bean-based, but crushed and mixed with so much other stuff that I don't think the texture would be a problem. Black bean burger recipes are plentiful, but I discovered this white bean, sweet potato and tahini burger that is off the fucking rope. I'll post it up when I get home.
Seitanic arts question: anyone have good wheat-meat cold cuts recipes? I've been using one seitan salami recipe recently and liking it, but I don't want to get burned out on it.
D.o.S. wrote:Broadly speaking, if we at ILF are dropping 300 bucks on a pedal it probably sounds like an SNES holocaust.
friendship wrote:death to false bleep-blop
UglyCasanova wrote:brb gonna slap my dick on my stomp boxes
For me, eating veggies instead of meat is really all about learning to season your food, which is the opposite of american cooking. Using seasoning other than straight salt to flavor foods like beans and such is where it is at.
I'd recommend getting a few middle eastern cookbooks. Lots of veggie options with amazing spice combinations.
Gone Fission wrote:Seitanic arts question: anyone have good wheat-meat cold cuts recipes? I've been using one seitan salami recipe recently and liking it, but I don't want to get burned out on it.
Gone Fission wrote:Seitanic arts question: anyone have good wheat-meat cold cuts recipes? I've been using one seitan salami recipe recently and liking it, but I don't want to get burned out on it.
Twangasaurus wrote:All dem lentil bros know what's up. Dahl all day erry day.
Truth, I lived for a year on lentils and beans with rice. I didn't eat a lot of veggies which was bad I know now but I was more concerned with being full on starches and having protein in my diet. Lentils and rice are great for one pot meals, they can cook with each other.
Tom Dalton wrote:"I want to be as big as I can if it's going to stop a bullet."
i was vegetarian for around 10-11 years and it's easy peasy once you get used to actually cooking simple meals for yourself.
veggie tacos (i love sweet potato, greens and egg) or grain-based hot dishes with fruit/veg are great for everyday morning meals, make yourself a nice smoothie with some fruit, lots of greens and some hemp protein (i use water as a base so as to not fill up too much on fruit sugar from juice) for a nice mid-day snack and then nice beans/grains and more veg for dinner. i love raw kale salads as well which can be super filling - an excellent lunchtime snack with a piece of hearty bread or something.
Look towards cuisines that have a strong vegetarian tradition. The modern faux-meat
stuff can be good, but sometimes it's just the wrong mindset. It highlights what the
food you are eating isn't. That being said, some of the best faux-meat dishes
I've ever had were from a vegetarian restaurant in Berkeley some 25 years ago.
The place was opened by some Buddhist monks who made a spectrum of faux-meats.
The dishes all tasted and looked and chewed like meat—but weren't.
I second the advice about lentils. There are a few kinds. Look into all of them.
French lentils are great.
Speaking of lentils, there are other split pulses in Indian food that you should explore.
I would strongly suggest finding some cookbooks by Madhur Jaffrey. A lot of curries
don't have meat and you won't miss it in the curry. The variety of spices and textures to the
vegetables will inspire you to take that approach to other cuisines too.
But also look into sprouts. They're healthy. And it's a great way to get some alive plant-based
something even in the winter. And you can sprout your own. If you don't live in someplace
like California (where you can get fresh local vegetables year round), this can be very helpful.
I'd also suggest getting a rice cooker and trying out every kind of rice and alternates.
Quinoa is good. But so is millet and couscous. A good rice or rice-like base and then
fantastic sauces with some good vegetable textures and you're good to go.
With baked tofu it can help to use corn starch to get a good crust on the tofu. This
plus a good marinade creates a "meat-like" mouth feel as you have a crust and a softer
center (like with a grilled meat).
Seance wrote:With baked tofu it can help to use corn starch to get a good crust on the tofu.
This made me think of a nice once-in-a-while treat we make. We grab a block of firm tofu, cube it, let it soak in a bowl of Braggs soy sauce overnight and then roll it in another bowl of Panko crumbs.
Toss it in the frying pan with some olive oil and let the panko crisp up (the trick is not to knock the Panko off the cubes while moving it around in the pan).
Mmmmmmmm. SO good. I can eat that ALL DAY LONG. It's good on it's own, it's good in other stuff... YUM.
Thinking about that also made me think of coconut bacon. OH!
So good.
[quote="Seance"]Look towards cuisines that have a strong vegetarian tradition. The modern faux-meat
stuff can be good, but sometimes it's just the wrong mindset. It highlights what the
food you are eating isn't. That being said, some of the best faux-meat dishes
I've ever had were from a vegetarian restaurant in Berkeley some 25 years ago.
The place was opened by some Buddhist monks who made a spectrum of faux-meats.
The dishes all tasted and looked and chewed like meat—but weren't.
I second the advice about lentils. There are a few kinds. Look into all of them.
French lentils are great.
Speaking of lentils, there are other split pulses in Indian food that you should explore.
I would strongly suggest finding some cookbooks by Madhur Jaffrey. A lot of curries
don't have meat and you won't miss it in the curry. The variety of spices and textures to the
vegetables will inspire you to take that approach to other cuisines too.
But also look into sprouts. They're healthy. And it's a great way to get some alive plant-based
something even in the winter. And you can sprout your own. If you don't live in someplace
like California (where you can get fresh local vegetables year round), this can be very helpful.
I'd also suggest getting a rice cooker and trying out every kind of rice and alternates.
Quinoa is good. But so is millet and couscous. A good rice or rice-like base and then
fantastic sauces with some good vegetable textures and you're good to go.
With baked tofu it can help to use corn starch to get a good crust on the tofu. This
plus a good marinade creates a "meat-like" mouth feel as you have a crust and a softer
center (like with a grilled meat).
Good luck![/q]
So much great advice! Thank you.
I am pretty neutral on faux meat. Before I went veg, I was buying meatless chicken strips because of the texture, anyways, and I love love love meatless meatballs. Otherwise, I generally like my tofu in obvious little cubes.
My force of habit, I am an insect
I have to confess I'm proud as hell of that fact
