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Non Dairy Milk Update

That pina colada idea sounds pretty cool! I'll have to try that.

Aug 25, 2015
patricium in Vegetarian & Vegan

Non Dairy Milk Update

Hazelnut milk has a definite taste of hazelnuts, so you'll want to use it where that will work. Fortunately, hazelnut meshes with almost all non-savory tastes.

Aug 25, 2015
patricium in Vegetarian & Vegan

Non Dairy Milk Update

I stick with just a couple of varieties. WestSoy "Organic Unsweetened Plain" for use in vegan cheese recipes, savory stuff, and for baking. It doesn't have a noticeably beany flavor either, unless you turn it into yogurt.

I avoid almond milk, but use Pacific Hazelnut milk is sweeter applications, like over oatmeal. I've also used hemp milk for that - it has a pretty neutral flavor.

Sometimes I keep single-serve oat milk cartons around for oatmeal too. I'd love to find single-serve vanilla or plain soymilk to keep in my work fridge for spur-of-the-moment iced lattes, but I've not seen it around here.

The rice milk I've tried is very thin, so maybe good over cereal, but I'm a dry-cereal consumer.

vegan cheese suggestions

I've made the Kick-Ace Cheddar Ball, which is really good! I tried the Moxarella, but had trouble getting the texture right. Mine was more of a cheezy gel. ;-)

Aug 03, 2015
patricium in Vegetarian & Vegan

vegan cheese suggestions

I just did my first batch of Rejuvelac to try some of the cultured ones. I'd been putting it off because it seemed like a bit of a hassle, but it turns out that it's really not. I made the cultured cream cheese from the Gentle Chef's Non-Dairy Evolution ebook, and the basic cashew cheese from Artisan Vegan Cheese. They both turned out really nice, and you can choose how much lactic acid tang you want by letting it sit for varying times. We've been having it on bread with our meals all week. I can see these being an always-on-hand item for us. As soon as I buy more cashews, I'll branch out into some flavored varieties.

Aug 03, 2015
patricium in Vegetarian & Vegan

Seventh Day Adventist Cookbooks?

I generally improvise and add spices to taste in any recipe I try. It sounds like these cookbooks will have some new-to-me ways to prepare everyday vegetables. They've been doing this a lot longer than I have. ;-)

Jul 09, 2015
patricium in Vegetarian & Vegan

Seventh Day Adventist Cookbooks?

I've seen that one mentioned in several places. It's not in stock at the Adventist Book Center, but through Amazon, I ordered one from what claims to be the original publisher. Based on my partner's positive reaction to Adventist potato carrot sauce, I'm thinking this style of food will go over well with him. Thanks!

Jul 06, 2015
patricium in Vegetarian & Vegan

9 Asian Greens That You Should Be Cooking with Right Now

Any chance you could add photos of each one before cooking? That would make it easier to recognize them in the store. The stores I frequent don't usually have signage with names - just anonymous bunches of green stuff.

Jun 22, 2015
patricium in Features

Seventh Day Adventist Cookbooks?

Thanks for the pointers. I'm now daydreaming of quitting my job to run a vegan food cart with a menu full of haystack variations. ;-)

Seventh Day Adventist Cookbooks?

In various threads here, I've been seeing mentions of Seventh Day Adventist cookbooks as good sources of recipes. Any specific recommendations? Or blogs or websites?

Jun 15, 2015
patricium in Vegetarian & Vegan

What's your favorite vegetarian pasta recipe?

I am pretty sure that brand is available locally. I'll give it a try - thanks!

What's your favorite vegetarian pasta recipe?

Thanks. I haven't done an exhaustive search, but a lot of the whole grain pasta I've seen around here contains egg. I may try ordering some of that brand online.

May 26, 2015
patricium in Vegetarian & Vegan

What's your favorite vegetarian pasta recipe?

That reminds me - anyone have a recommended brand for a decent vegan whole grain pasta? All the ones I've tried are pretty mushy.

May 26, 2015
patricium in Vegetarian & Vegan

Plug for the new Field Roast Burgers

I found these last week and tried them a couple days ago. Cooked in a skillet and served on a bun with a Chao slice melted on top. My partner, who hasn't been vegan for long, said this was glad vegan food as opposed to sad vegan food. ;-) I really like the barley and carrot combo.
Once the weather is more reliably warm, I look forward to seeing how they work out on the grill. They seemed to stay pretty cohesive in the skillet, so they might hold together for grilling.

Apr 13, 2015
patricium in Vegetarian & Vegan

What's your favorite vegetarian pasta recipe?

Wow, that looks really interesting. I'll have to put some hazelnuts on my shopping list. Thanks for finding and posting!

What's your favorite vegetarian pasta recipe?

Saute a garlic clove or two in a very generous splash of olive oil. Add some finely diced fresh tomatoes (along with their seeds and juice) and let it sit over low heat for the time it takes the pasta to cook. Add some chunks of grilled zucchini and bell peppers if it's summertime. Garnish with fresh basil. You can serve this hot or cold. If serving cold, you may want to drizzle a little balsamic vinaigrette in just before serving.

Apr 03, 2015
patricium in Vegetarian & Vegan

Kenji Lopez-Alt vegan experience

I loved the mushroom bacon bits. I'd suggest making a double batch if you plan to use them in a recipe. The mushrooms shrink a lot, and I ate most of my batch straight off the baking sheet.

Mar 11, 2015
patricium in Vegetarian & Vegan

Kenji Lopez-Alt vegan experience

I love Kenji's recipes. Many of them are pretty complicated, but they are very flavorful and I like his "no compromise on taste" attitude. I made a somewhat simplified version of the Vegetables Wellington last Thanksgiving, and everyone raved. I'm looking forward to a weekend with a little free time so I can check out this year's vegan chorizo, and the nacho cheez sauce from last year.

Mar 06, 2015
patricium in Vegetarian & Vegan

What are your go-to FAST vegan meals when you are pressed for time???

I tend to go to "stuff on rice" or a one-dish pasta meal when I'm in a hurry. The rice meals often have sauteed tofu drizzled with sweet soy or sesame oil, and usually broccoli. Sometimes I make a thai peanut-coconut sauce for that. Pasta with canned beans and veggies, or the avocado pasta from Veganomicon are other favorites. I just got an electric pressure cooker a couple weeks ago, so I'm starting to explore the possibilities of quickly cooking beans and whole grains.

Feb 12, 2015
patricium in Vegetarian & Vegan

vegan streusel recipes

Here's the one I use:
1 cup rolled or quick oats
1 cup flour
3/4 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 tsp salt
1/2 cup canola oil
1 tsp vanilla

Feb 12, 2015
patricium in Vegetarian & Vegan

Looking for Yuba/tofu skin recipes!

Serious Eats has a recipe I've tried for soy-braised yuba sticks, which sounds similar to what you describe.
http://www.seriouseats.com/recipes/20...

Jan 21, 2015
patricium in Vegetarian & Vegan

V+V dinners, boreal winter, austral summer

Just got an electric pressure cooker, so tried out chickpea goulash (from Vegan Pressure Cooking). I also learned the "Rice" button is pretty useless - the preset doesn't align with the correct cooking time for any variation of rice that I know of. But 4 minutes on manual resulted in excellent jasmine rice. It's interesting to learn a completely new-to-me method of cooking. Lots of experimenting ahead.
Yesterday was a busy day, so last night was a quick pasta with tomato sauce and olives, with salad.

Jan 20, 2015
patricium in Vegetarian & Vegan

V+V dinners, boreal winter, austral summer

It did work as far as the creamy consistency is concerned. I blended it with my little immersion blender - I don't think you'd be able to hand whisk enough to get it emulsified. The cashew butter gives a much more roasty flavor though. This was fine in the dressing, but it might not work out so well in other applications.

Jan 15, 2015
patricium in Vegetarian & Vegan

V+V dinners, boreal winter, austral summer

I didn't actually end up making the caesar - things were rushed in the kitchen so I did a quick vegemayo/mustard/dill pickle improv instead. But the recipe I was going to try is from Appetite for Reduction, and looks pretty much like the one above, except it uses a little tahini and miso instead of the nooch. I was going to experiment with using storebought cashew butter in place of the whole cashews. I now have a high-speed blender so I can make all those creamy cashew sauces, but a vegan acquaintance on mine does not. I wanted to see if you could start from pre-ground cashews and get the same kind of creamy texture. I hope to have a chance to try this tonight.

Jan 14, 2015
patricium in Vegetarian & Vegan

V+V dinners, boreal winter, austral summer

Roasted beets, carrots, and parsnips in a ginger miso vinaigrette over rice.

Pasta in a virtually instant sauce of veggie broth, lemon juice, garlic olive oil, & Aleppo pepper flakes with broccoli and avocado chunks.

Tonight will be shredded zucchini fritters with a cashew-based caesar dressing. Saving room for my first attempt at veganized bananas foster.

Jan 13, 2015
patricium in Vegetarian & Vegan

How long have you been a vegetarian ? And why did you become one ?

We give away most of them to coworkers who are not vegan, because that means a few less eggs bought from factory farms. There are sometimes ones that are not suitable to share (hairline cracks in shell/etc), and my partner eats those. We have 6 chickens, and only 2 are occasional egg-producing, so there's not many eggs to deal with.

How long have you been a vegetarian ? And why did you become one ?

The root of why I am vegan is that my chickens will come running across the yard to jump in my lap for a hug. Once you are faced with sweet snuggly farm animals every day, you really can't maintain that denial that's essential to continue eating meat.
I find that I really don't miss meat anymore. Occasionally when I see a billboard with a giant cheeseburger, I feel _something_, but it's more that I miss the idea of being able to stop practically anywhere and buy some unhealthy but satisfying food. I miss the idea of a burger more than the actual food. I went vegan gradually, and that helped a lot. You have a chance to find recipes you like, and your tastes adjust after a while so you don't crave meat or cheese.
You do have to work harder to find food when going out to eat, but it's getting a lot easier recently, even in the small towns around here. My fallback for many restaurants is french fries - my diet is healthy enough otherwise that I'm okay with the occasional junk food binge.

V+V dinners, boreal winter, austral summer

I'm the same way. ;-) There has to be a certain level of "other stuff" in it before it's okay. I wonder if it's childhood traumatization by Campbell's.

V+V dinners, boreal winter, austral summer

I don't really like tomato soup, but that one sounds awesome!

Dec 30, 2014
patricium in Vegetarian & Vegan

V+V dinners, boreal winter, austral summer

I'm currently doing a week of double-sized dinners so I can give my parents some freezer meals, so freezable and elderly omnivore friendly recipes abound. I made barbecue lentils and sweet potatoes from Serious Eats, risotto with carrots, and split pea barley soup. Tonight will be a vegetable pot pie, then lentil-roni from Isa Does It, and tuscan beans.
We will have a low-key New Years with vegetable potstickers, tomato/cuke/olive/basil skewers, and that Kick Ace cashew spread that's been floating around the web lately.

Dec 29, 2014
patricium in Vegetarian & Vegan