patricium's Profile

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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

Vegetarian Gravy, No Mushrooms

I think that steeped broth would be great.

I find the mushroom flavor BtB has a very noticeable flavor that doesn't seem to me to mesh well with other foods. It might be that it seems a little sweeter than the vegetable base.

Dec 22, 2014
patricium in Vegetarian & Vegan

V and V what's for dinner, autumnal edition

Last night was solstice soup: onion, carrot, white and sweet potato, blended til chunky in broth, with a spoonful of cashew cream stirred in. Fresh whole wheat bread from the machine, and an apple beet salad. A wintery meal with nice bright colors to bring back the sun!

Before that, my favorite just-for-me meal - balsamic chick peas over kale and barley. Spouse has a strong aversion to kale and chick peas, so when I'm making a meal for just me, I like to fit them both in.

Vegetarian Gravy, No Mushrooms

My not-mushroom gravy: Saute a chopped onion, carrot, and celery rib in a generous splash of oil til browned. Add flour to make a roux, then add vegetable stock and some thyme. Simmer about 20 minutes, then strain the vegetable bits out. I can give you quantities if you want, but I think it's a pretty standard recipe. I use the Better-than-Bouillon stock concentrates to save time.

What's On the Menu for Christmas?

I'm going to do a shepherd's pie so it's not just like my Thanksgiving menu. The filling will likely involve lentils, carrots, mushrooms, and celery. I will make a warm vegetable side of broccoli, cauliflower, and beets in a vinaigrette. Dessert will be an apple crisp.

Dec 22, 2014
patricium in Vegetarian & Vegan

9 Recipes That Make the Most of Your Muffin Tin

If you think delicious vegan muffins are an impossible feat, you haven't hung around enough vegans yet. While there are a lot of bad recipes, there are many many great ones.

Nov 29, 2014
patricium in Features

V and V what's for dinner, autumnal edition

I do that with asparagus in the spring. SO hates it, so I buy a bunch and have just that for dinner and lunch the next day. ;-)

Nov 22, 2014
patricium in Vegetarian & Vegan

What are you making or bringing for Tofurky day?

I do a shared-cooking dinner with my elderly parents. I'm making a puff pastry wellington with a filling of lentils, rice, onions, and carrots. I'll also bring vegan scalloped potatoes (cashew/soy milk based), stuffing, gravy, and pumpkin pie. My mom makes the mashed potatoes, and roasts some veggies. I love my mom - I only recently became vegan, so she's been researching and making vegan recipes from the internet.

Because I had a snow day today, I did a trial version of the Serious Eats Vegetable Wellington. It's a lot more work, but I'll probably do that next year when I can take the day before T-day off. It was really good, even with my cheats and lack-of-ingredient substitutions.

I have never actually seen a Tofurky or other roast available in stores here, though our local stores have been expanding their veg/natural/organic sections, so maybe I'll find one. I'm a little scared of those things - it seems you either love or hate them, so I'm much more comfortable making a wellington with ingredients I know my slightly high-maintenance partner and omni parents will like.

Nov 21, 2014
patricium in Vegetarian & Vegan

New holiday ideas

Brussels sprouts sliders. Adorable! I don't even like brussels sprouts much, but I may have to make these anyway. I'm going to an event tomorrow that will have waiter-passed hors d'oeuvres, and I wish one of them would be these.

Nov 12, 2014
patricium in Vegetarian & Vegan

Soy Curls

I just made up a "Try Soy Curls" basket for a farm sanctuary's silent auction, so for the sake of sharing soy curl joy, here's some recipe ideas.

http://kitteekake.blogspot.com/2012/0...
http://profoundhatredofmeat.blogspot....

Have you ever made and/or cooked w seitan?

Thanks for the links! I'm at home with a cold and nothing much to do, so maybe I'll give it a try today. I think the other times I tried it, I wrapped in foil and baked, but maybe I didn't wrap tightly enough.

Nov 06, 2014
patricium in Vegetarian & Vegan

Have you ever made and/or cooked w seitan?

I've had that experience too - I've made it a couple of times, and it's more like a dense bread dough. I thought that was just the way it was, until I tried an Upton's chorizo seitan. That was very firm and chewy, much more substantial. For those with more experience - is it just a matter of kneading it more to get that texture.

Nov 05, 2014
patricium in Vegetarian & Vegan

V and V what's for dinner, autumnal edition

Last night I had a "peasant food" saute of potatoes, onion, and cabbage with some Upton's seitan chorizo. This was the first time I'd tried the Upton's, and it's really good. A nice medium level of spice, and a chewy texture that works well as a contrast to the vegetables.
Tonight is canellini beans baked in tomato sauce. And probably the kale that's going limp in the fridge.

Oct 31, 2014
patricium in Vegetarian & Vegan

Vegan Cross-Contamination Help

Concern about cross contamination can vary by person. But I've not heard of anyone worrying about something sharing oven airspace with a meat dish. To be extra safe, check with the guest.

New holiday ideas

I love the "Design your own" recipe generator! :-)

Oct 27, 2014
patricium in Vegetarian & Vegan

New holiday ideas

This past weekend, I made a lentil rice wellington I think has good holiday possibilities. It's just cooked lentils and rice, with some sauteed onion and carrot. Season to taste, chill for an hour or a day. Wrap in a sheet of prepared vegan puff pastry. Bake for about 30 minutes.

It looks like an "event" dish, but because you can make the filling ahead of time, it's really low maintenance for the actual holiday while you're crazily cooking other things. And it goes really well with gravy, which is a major holiday food group as far as I'm concerned. And the ingredients are familiar to most omnivores, so it's not scary new stuff for them.

Oct 26, 2014
patricium in Vegetarian & Vegan

V and V what's for dinner, autumnal edition

Must be bean weather. Saturday I made a casserole with Goya "Small White Beans". I love their very generic descriptions (they also have "Small Red Beans." I added some tomatoes, kale, and onions, and a random collection of spices.
Last night was tofuballs in vegetable gravy with roasted potatoes.

Oct 20, 2014
patricium in Vegetarian & Vegan

V and V what's for dinner, autumnal edition

Last night was sweet potatoes and snow peas in a gochujang/miso/soy sauce over rice. I got some rainbow carrots at the market, so this weekend will be some sort of roasted vegetable extravaganza. Nothing like a hot oven to help you forget the cold wet weather. Tofu "meatballs" with mushroom gravy is also on the list.

Oct 17, 2014
patricium in Vegetarian & Vegan

V and V what's for dinner, autumnal edition

That's a good idea. As I was making it, I was thinking how similar it is to the chimichurri I make with parsley. And a quick google search turn up many mentions of mint chimichurri too. ;-)

Oct 13, 2014
patricium in Vegetarian & Vegan

V and V what's for dinner, autumnal edition

Tried this last night, as we were having a lentil/tomato/onion/carrot stew over rice. I used more mint than cilantro, as I'm not much of a cilantro fan. It turned out very nice, and went really well with the lentils and rice. Thanks for the pointer!

Oct 10, 2014
patricium in Vegetarian & Vegan

V and V what's for dinner, autumnal edition

I was checking every couple minutes to make sure it didn't overcook - I learned that lesson when I tried kasha for the first time. It was a pilaf-style recipe, and we thought it was okay but not the best side dish ever. ;-)

Oct 09, 2014
patricium in Vegetarian & Vegan