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Postby Mister E » Sat Dec 16, 2017 8:13 am

I’ve made it twice now and it’s definitely better making everything separately and then pouring the curry over it, but still really good if you don’t want to dirty a lot of dishes and mix it all together too (cook meatballs separately still).
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Postby Brouhaha » Sat Dec 16, 2017 3:31 pm

make it mild
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Postby an otter » Sat Dec 16, 2017 3:40 pm

Yeah, lots of high-end brands seem to be following Calvin Klein's lead. Gucci did the same but they still fuccin with exotic leather, though, so the fight ain't over.
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Postby Autarch » Mon Dec 18, 2017 2:01 am

Mister E wrote:I’ve made it twice now and it’s definitely better making everything separately and then pouring the curry over it, but still really good if you don’t want to dirty a lot of dishes and mix it all together too (cook meatballs separately still).


i didn't have any meatballs. maybe i'll try it with trader joe's meatless meatballs (which are delicious) tomorrow
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Postby an otter » Tue Dec 19, 2017 9:52 am

http://beyondmeat.com/whats-new/view/be ... nd-sausage

Beyond Meat Unveils the Missing Link: Beyond Sausage
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Postby beefbroth inthe shitpipes » Sun Dec 24, 2017 12:12 pm

Anyone cooking anything as an entree for themselves or family for Christmas? My whole family, wife and kids are meat eaters so I'm thinking of making this for myself.
Obviously along with tons of vegetable sides.

https://www.veganricha.com/recipe-pages ... uinoa-loaf
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Postby Autarch » Sun Dec 24, 2017 12:14 pm

an otter wrote:http://beyondmeat.com/whats-new/view/be ... nd-sausage

Beyond Meat Unveils the Missing Link: Beyond Sausage


I saw this a few days ago and got super psyched because I love to tailgate at baseball games and sausage is one of the tastiest meats imo, so this could be a game changer for me.
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Postby theta » Mon Dec 25, 2017 8:10 pm

made this for dinner tonight and it's so good!

Butternut Squash & Coconut Curry
https://www.thekitchn.com/recipe-butternu-15729

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Butternut Squash & Coconut Curry
Serves 4-6
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 medium (roughly 2 1/2 pound) butternut squash
3 tablespoons cooking oil, such as grapeseed or peanut oil
1 large shallot, peeled and sliced
4 garlic cloves, peeled and chopped
1/2-inch knob fresh ginger, peeled and minced
1 jalapeño chile, chopped (seeds optional, for extra heat)
1/2 teaspoon turmeric
1/2 teaspoon cayenne (optional, for extra heat)
2 small, dried red chilies (optional, for extra heat)
1 Balinese Long Pepper (optional)
1 tablespoon tamarind paste
1 14-ounce can coconut milk
1 cup water
1 teaspoon salt or to taste
Cilantro, for garnish
Cooked rice, to serve

In a small, dry skillet over medium heat, toast the coriander, cumin, and fennel seeds. Once cool, grind the toasted spices in a spice grinder or with a mortar and pestle.

Meanwhile, peel and dice the squash into bite-sized pieces. You should have about 5-6 cups of squash.

Warm the oil in a large Dutch oven over medium heat. Add the shallot, garlic, and ginger. Cook, stirring, until the shallots are soft and translucent. Add the chile, turmeric, cayenne (if using), small dried red chiles (if using), Balinese Long Pepper (if using), and the ground toasted spices. Stir to release fragrance, cooking for 2-3 minutes.

Add the squash, tamarind paste, coconut milk, water, and salt. Bring to a boil, lower heat, and simmer for about 45 minutes until squash is tender and just beginning to break down. The squash will thicken the curry as it cooks down. If you want an extra-thick and creamy curry, puree a cup or two of the squash with an immersion blender and mix it back into the curry.

Garnish each plate with sprigs of cilantro and serve with cooked rice.
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Postby Flossed Out » Mon Dec 25, 2017 8:14 pm

I've done veg before and I think I am going to try to go full vegan. Any time I stop and think about it I feel like such a hypocrite for loving animals and still eating them. This thread is very inspiring and I'm going to dig through it for recipes.
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Postby palmer eldritch » Tue Dec 26, 2017 2:39 am

I don't even really like animals and I don't want to eat them
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Postby sadville » Tue Dec 26, 2017 3:52 am

i made a cauliflower roast

stolen from https://www.hotforfoodblog.com/recipes/ ... er-skillet

it is insanely good but super rich. not something you can eat a whole lot of but holy moly it is good. i made it for thanksgiving, too.
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Postby sadville » Tue Dec 26, 2017 3:52 am

yeah it would help if i ever bothered to take pictures of things
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Postby pablito » Tue Dec 26, 2017 3:57 am

that looks so good
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Postby Brouhaha » Thu Dec 28, 2017 4:33 am

make it mild
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Postby Autarch » Thu Dec 28, 2017 7:28 pm

Sitting with my family for the last few days while they eat meat is seriously depressing and infuriating. So much respect to those of you who live with omnis. It's like the only thing these people eat is steak. Thank God for my sister's boyfriend, who only eats meat like once a week.
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Postby sadville » Thu Dec 28, 2017 7:33 pm

my brother, who is a pretty solid fella in a lot of aspects, insists on having meat at every meal. and he drinks like half a gallon of milk every day.

i saw so much bacon eaten at xmas dinners :/
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Postby Autarch » Thu Dec 28, 2017 7:51 pm

My brother does that too sadville. It makes me mad because he's probably my best friend in the world and it feels like he constantly mocks my beliefs
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Postby an otter » Thu Dec 28, 2017 7:57 pm

Brouhaha wrote:fav easy dessert recipes?


peanut butter balls are stupid easy and always a crowd-pleaser. just wing some variant of this: http://ohsheglows.com/2013/12/16/peanut-better-balls/
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Postby Seamus » Thu Dec 28, 2017 7:59 pm

had a great ginger & rhubarb moong dhal in a restaurant a couple of weeks ago. I managed to find the recipe online but haven't been able to grab any rhubarb yet:

https://books.google.co.uk/books?id=VbWhDAAAQBAJ&pg=PT285&lpg=PT285&dq=green+ginger+%26+rhubarb+mung+dhal&source=bl&ots=cGjXghh46M&sig=Xzcvq0oxgujhva_3E9sMgUzqTIE&hl=en&sa=X&ved=0ahUKEwj-iear9a3YAhWlJsAKHS7ADcQQ6AEISjAF#v=onepage&q&f=false

theta, I made the butternut squash curry on boxing day and it was good, thanks!
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Postby theta » Thu Dec 28, 2017 8:51 pm

hell yeah dude

bf made vegan pozole the other night and it was amazing

he was planning to make two versions of a korean noodle soup, one vegan for me and with steak for him, and i talked him into making vegan only 8-)
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Postby ahungbunny » Sat Dec 30, 2017 1:47 pm

today's my five-year chip for veganism, pals

feel just as strongly as ever that i'll never knowingly spend money on animal products again
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Postby ahungbunny » Sat Dec 30, 2017 1:52 pm

Autarch wrote:
ahungbunny wrote:beer-battered buffalo fried cauliflower is my go-to pot luck dish, it's so universal it's almost cheating



Can you share your recipe please? I have no good recipes/am bad at cooking and want to have one recipe to impress people with.


sorry i never responded to ya. no recipe but it's very easy. mix flour with salt + pepper, slowly add beer or mineral water until the mixing spoon just barely doesn't drip, coat the cauliflower or whatever, throw it in oil until it's brown. do the buffalo however you want, but i usually take another step and saute with whatever sauce over low heat
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Postby bear » Sat Dec 30, 2017 2:13 pm

i made vegan mac n cheese and it was awful :(
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Postby an otter » Sat Dec 30, 2017 2:22 pm

what was the recipe?

our cheese sauce go-to is from this broken-ass ugly blog page we found ages ago: http://veganbilly.blogspot.ca/2008/10/h ... inner.html

I'm real particular about my kraft dinner so that one might help ya
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Postby mancubz » Sat Dec 30, 2017 2:37 pm

no nono nono no!
vegan cheese sauce should be made of:
-LOTS of raw cashews (soak em for a while first so they're extra silky)
-almond milk
-nutritional yeast, duh
-a lil bit of garlic (raw)
-salt
-lemon juice
-some tofu (firm) to get it thickened up
-1/2 of a can of coconut milk, but you put it in the fridge first so you can scoop out that creamy fatty delight and slow-blend it in at the end
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Postby mancubz » Sat Dec 30, 2017 2:40 pm

you're welcome
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Postby an otter » Sat Dec 30, 2017 2:49 pm

no mustard?? no thank you!
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Postby mancubz » Sat Dec 30, 2017 2:52 pm

people use mustard for the acidity, but mine has lemon juice
i mean put fuckin mustard in it if you want, just not miso or 1/2 cup of flour
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Postby ahungbunny » Sat Dec 30, 2017 3:15 pm

mancubz wrote:no nono nono no!
vegan cheese sauce should be made of:
-LOTS of raw cashews (soak em for a while first so they're extra silky)
-almond milk
-nutritional yeast, duh
-a lil bit of garlic (raw)
-salt
-lemon juice
-some tofu (firm) to get it thickened up
-1/2 of a can of coconut milk, but you put it in the fridge first so you can scoop out that creamy fatty delight and slow-blend it in at the end


this looks... decadent
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Postby mancubz » Sat Dec 30, 2017 3:30 pm

oh yeah i never said it was good for you
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