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Vegetarian Recipies
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Immanentizing The Eschaton


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PostPosted: Mon Aug 13, 2018 5:51 am    Post subject: Reply with quote

Even as a non-vegetarian, I'm a fan of mushroom burgers. Very Happy I like a nice balsamic glaze on the mushroom.

As for tofu, it all depends on what you cook it with...it doesn't have much taste on its own, so you have to marinade it or glaze it or whatever.

I'm pretty fond of teriyaki tofu myself.

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PostPosted: Wed Aug 15, 2018 3:20 pm    Post subject: Reply with quote

I like to marinate portobello caps in Italian salad dressing before griiling.

Grilled skewered tofu tastes great as satay!
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PostPosted: Thu Aug 16, 2018 5:12 am    Post subject: Reply with quote

Obviously, there are great vegan dishes being prepared in my house every day. Very Happy But since I don't eat them, or participate in making them, I never post about them.

Think the GF had a mushroom gnocchi last night.

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PostPosted: Thu Aug 16, 2018 11:36 pm    Post subject: Reply with quote

Since Watch membership is evidently not of interest to her, would the lady be willing to give you any "What's for Dinner"-style meal or dish synopsis on occasion to post for us here? Great cuisine want to be shared...

Taking that last sentence another way, I am especially intrigued by folks like the two of you, who make great meals for themselves, not for others. When there is no household member or other person to whom I am serving the dish, only myself, I seldom am willing to make more than a minimal effort. Again, great cuisine want to be shared...so I can't get motivated to cook my best just for me.
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PostPosted: Fri Aug 17, 2018 5:43 am    Post subject: Reply with quote

Haha, I'm sure she'd be willing. Or I'll just pay more attention. Very Happy

Last night she had a burger with a crumbed soya patty, rocket and tomatoes, with onion rings and black-pepper potato croquets on the side. Very Happy

As for the other, certainly at times, perhaps even often-times, only minimal effort is made.

But as much as great cuisine may want to be shared, we each also want to taste great cuisine, in which case the only option is to make it for oneself. Very Happy

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PostPosted: Sun Aug 19, 2018 12:14 pm    Post subject: Reply with quote

mmm .. Ive never heard of Quorn ..

I got my vegan son returning home in a couple of weeks and would love to get some vegan insights.

We've used good meat replacements before .. and I like that as I can use my familiar recipes simply substituting meat for the replacement but its soooo expensive.

Ive seen a few ideas on facebook .. but for specific things like Menollys pumpkin spiced lattes .. etc

I like the burger ideas .. thats always a great stand by .. I also love Jazz Fusions eggplant lasagne recipe .. simple and definitely doable.

I make a few vego lasagnes .. but love eggplant so will give that one a whirl.
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PostPosted: Sat Jul 27, 2019 4:18 pm    Post subject: Reply with quote

Vegetarian Sainsbury's Hoisin Duck stir fry:

Runner beans, onion, garlic, red pepper, yellow & purple carrots*.
Little veggie stock, because the duck has high salt content.
Brown rice unsalted. Pumpkin seed, orange and cranberry, bread.

*the coloured carrot variety I've not tried before. I think the merchant called them seasonal carrots.

Garnish: masala, ground fennel, mixed herbs, sprinkle of chilli powder - chopped Chinese cabbage.

& jasmine tea.
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PostPosted: Sat Jul 27, 2019 6:26 pm    Post subject: Reply with quote

Looks good, Luke!

I love rainbow carrots. They tend to fade in color when roasted, but the flavor's intense.
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PostPosted: Sat Jul 27, 2019 7:45 pm    Post subject: Reply with quote

Yeah, the flavour of the carrots was mostly subdued by the other ingredients.
Hiet, thought about that - roasting them with some brown sugar, tomorrow.
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PostPosted: Sat Aug 10, 2019 10:36 pm    Post subject: Reply with quote

Made ratatouille for the first time. DELICIOUS! Had no idea a vegetable stew could be so good. Yeah, it was traditionally a stew. Each vegetable is sauteed individually then combined and cooked together for a short time. This technique blends all the ingredients yet allows each individual flavor to shine. It really can be as complex as you want it to be. Maybe one day I'll slice the vegetables nicely, lay them in alternating colors over the tomato puree, drizzle with evoo and basil and bake. I called mine Ro-tel Redneck Ratatouille. Probably one of the world's great dishes. Summer vegetables with simple seasonings and evoo. Worth the effort.
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PostPosted: Sat Aug 10, 2019 10:55 pm    Post subject: Reply with quote

Brought home some more rainbow carrots for a carrot-lentil soup.
I could see in the mind's eye all the various colours neatly grated and blending in with the orange lentil, and chopped unpeeled mid potatoes. Yum yum! - no.
Although it tasted fine, it had turned into a revolting grey sludge fit only for eating in complete darkness. So, cutting out the middle man I poured the muck straight down the loo.
No more seasonal carrots for me. yuck
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PostPosted: Wed Aug 14, 2019 12:00 am    Post subject: Reply with quote

Fried mushrooms (chanterelles, king oyster and shiitake) with Moroccoan "ras el-Hanout" spice and goat cheese in filo dough.

My take on a dish Gordon Ramsay presented in his new "Unsharted" show. F*cking delicious.


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PostPosted: Wed Aug 14, 2019 12:41 am    Post subject: Reply with quote

Oh, that looks good.
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PostPosted: Fri Aug 23, 2019 2:55 am    Post subject: Reply with quote

I agree with Menolly; it looks wonderful, Vader!
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PostPosted: Fri Aug 23, 2019 11:39 am    Post subject: Reply with quote

Has anyone tried king oyster mushroom fake-on? J. Kenji Lopez-Alt has what looks like a fantastic method for making it. SD has a smoking gun, so I would probably try that, rather than the method described in the receipt.

https://www.seriouseats.com/recipes/2014/02/crispy-smoked-mushroom-bacon-bits-vegan-recipe.html
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