The Ultimate Veg Thread

This is a thread for all forum members who are vegan, vegetarian, and/or appreciate veg food and culture. Post recipes!!! Also feel free to post thoughts, tips and anything else vegan and vegetarian-related.

 

I'm going to begin with aquafaba, because there is nothing weirder than aquafaba. It is absolutely delicious, but made from some pretty gross stuff: bean water. I make aquafaba desserts regularly because my omni friends and family demand it, especially lemon meringue pies!

A basic aquafaba recipe:
-- water from one can of beans + 1/2c - 1c powdered sugar - whip with an electric mixer until it reaches high peaks.
You can add vanilla (or other extracts) and extra thickeners, such as a 1/2 teaspoon guar gum.
Garbanzos and white beans work best.

Here's a good recipe for vegan Lemon Meringue pie:
http://thegentlechef.com/blog/?p=1557

The vegan society page about aquafaba:
https://www.vegansociety.com/whats-new/blog/13-amazing-things-you-can-do-aquafaba

 

Awesome!!!! Thanks for posting about Agar-agar.

If you haven't, you should also try Genutine. It's impressive.
http://www.le-sanctuaire.mybigcommerce.com/genutine-x-9303-carrageenan-vegetable-gelatin-powder/

 

I think you'd probably enjoy my cooking then. I prefer barely cooked, or spicy, or with sauces, as well.
Though, beans and legumes are essential to the veg diet. I'll take anything called a bean, even if it isn't one. Coffee beans, vanilla beans....

 

[MENTION=6917]sprinkles[/MENTION] I love Black Metal Chef so much. The Pad Thai one is the best.

 

Dumb.

 

Vegetarian and vegans, what are your favorite cookbooks?


I'm super into Bryant Terry's Afro-Vegan and Isa Chandra Moskowitz's Vegan With A Vengeance.
I like all their books, but those are the ones I use most often, even though the Veganomicon has a better name.

 

[MENTION=10171]Isabella[/MENTION] YUM!!!!! They're really great for post work-out!

 

I used to work in the industry, so I know that poly microfiber (what is used for most fake leather these days instead of pleather or vinyl) is more environmentally sound that real leather, despite being a petroleum product. That said, I am not psyched about using petroleum products, either!!!

I'm excited that more and more companies are using natural materials instead of microfibers. The high-end shoe company 'Rombaut' made waves (in a good way!!) for this a few years ago. Rombaut makes sweatshop-free shoes made of renewable, sustainable materials (a specific tree bark that grows back and doesn't kill the tree, and a natural rubber-like material). The people who make these shoes are well-paid, the materials are environmentally sound, and a durable, fashionable vegan product rejects the petroleum industry. Score!

Now, a few years later, vegan leather is being made out of pineapples!!!! YAY!
https://www.clearlyveg.com/blog/201...ade-pineapples-cruelty-free-and-biodegradable


And the company BLEED is making a cool motorcycle jacket out of cork. I will be purchasing one of these jackets in the next few months. I'm really excited about them!!
https://www.bleed-clothing.com/english/

 

I love this, because it is true.

 

Lovely vegetable eaters, This recipe is SLAMMIN.

General Tso’s Tofu

Ingredients

FOR SERVING optional

3-4 cups (474-632 g) cooked white or brown rice
Steamed broccoli
TOFU

12 ounces extra firm tofu
3 Tbsp tamari or soy sauce (tamari for gluten free eaters)
1 tsp chili garlic sauce
1 tsp toasted sesame oil
1 Tbsp maple syrup
4-5 Tbsp cornstarch
2 Tbsp neutral oil (such as grapeseed)
SAUCE

2 tsp sesame oil
2 tsp cornstarch
2 large cloves garlic, minced (~1 heaping Tbsp)
1 Tbsp ginger, minced
1 Tbsp rice vinegar (or sub white vinegar)
1/4 cup coconut sugar or maple syrup, plus more to taste (I used 2 Tbsp coconut sugar, 2 Tbsp maple syrup)
3 Tbsp tamari or soy sauce (or coconut aminos)
1 Tbsp water
STIR FRY

1 Tbsp sesame oil
1 bundle green onions, bulbs removed, roughly chopped
4-7 dried red chilies (optional for heat, or sub 1 Tbsp chili garlic sauce | more or less to taste)
optional: Sesame seeds, for garnish
Instructions

If serving with rice and broccoli, begin preparing at this time. Otherwise, move onto the next step.
Wrap tofu in a clean, absorbent towel and set something heavy on top to wick away moisture, such as a cast iron skillet. Let rest for about 10 minutes.
Prep/chop green onions, garlic, and ginger at this time. Set aside.
While tofu is pressing, prepare sauce by combining sesame oil, cornstarch, minced garlic, minced ginger, rice vinegar, coconut sugar or maple syrup, tamari or soy sauce, and water in a small mixing bowl and whisk thoroughly to combine. If using coconut sugar, make sure it’s dissolved before proceeding. Taste and adjust seasonings as needed.
Heat a large 10” skillet over medium heat. In the meantime, unwrap tofu and cut into even pieces, about 3/4-inch cubes.
Add tofu to a shallow mixing bowl and top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Toss to combine. Let rest 2-3 minutes, stirring occasionally.
Use a slotted spoon or fork to transfer tofu to a quart-size or large freezer bag. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer — (I used 4 Tbsp).
To the hot skillet, add 2 Tbsp grapeseed oil and let warm for 30 seconds. Then use a slotted spoon or fork to add tofu to the pan (leaving any excess cornstarch behind).
Cook on all sides for 1 minute, or until light golden brown. You don’t want it blackened or burned, as you’ll be cooking it again later with the sauce. Aim for a consistent golden brown crust. Remove tofu from pan as it’s finished browning. Set aside.
Return skillet to burner and increase heat to medium-high. Add 1 Tbsp sesame oil, chopped green onions, and dried red chilies. Sauté for 1-2 minutes, stirring frequently.
Add the sauce and tofu. Cook, stirring frequently, to coat the tofu and vegetables for 1-2 minutes, or until warmed through and the sauce has slightly thickened.
Remove pan from heat and add sesame seeds (optional). Toss to coat.
Serve with rice and steamed broccoli (optional), or other desired sides.

It's from the Tasty Page, which is an omni site, but her vegetarian recipes are delicious.
http://www.thetastypage.com/general-tsos-tofu/


@Night Owl - thank you for sharing! That looks delicious! (Can't wait to try it!)
[MENTION=4598]hush[/MENTION] The Enchanted Broccoli Forest is from Moosewood, right? Such a great place! I don't have that book, but I should totally get it.