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Sandwich


Tasty vegetarian meals

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- Sun, 04 Aug 2019 17:46:50 EST 1cyG5U80 No.159382
File: 1564955210958.png -(736286B / 719.03KB, 1069x600) Thumbnail displayed, click image for full size. Tasty vegetarian meals
I've gone all veggies lately- save money and the planet.
https://youtu.be/KW4m3UMIfxc

what recipes do you guys have,esp spicey stuff?
>>
Daniel Boulud - Tue, 06 Aug 2019 20:54:43 EST dJCyDoqI No.159412 Reply
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falafel, mane. make a cucumber salad and some tahini sauce, warm up some pitas, deep fry the falafel then combine it all
>>
Lancelot de Casteau - Tue, 06 Aug 2019 23:08:26 EST 5WdELw/2 No.159416 Reply
>>159412
yo falafel is actually really good but I like it as more of a side for lamb than anything else
>>
Pierre Gagnaire - Wed, 07 Aug 2019 09:47:48 EST 7PreVkZv No.159419 Reply
>>159412
>>159416

its just such an easy thing to do terribly. But good falafel with the right ingredients is phenomenal.

also gonna give some props to a lot of baked crunchy vegetables in general (carrots, brussel sprouts, potatoes) but especially cauliflower.
>>
Bobby Chinn - Tue, 20 Aug 2019 09:00:52 EST bnDwnI8O No.159588 Reply
I bought oat milk for the first time today.
>Cons:
Twice the price of normal milk.
Not quite as effective at stopping the tea leaving a layer of whatever it is on your teeth that feels funny.
>Pros:
Still not a lot of money.
Recyclable packaging. Also easy to fold up small, uses less space in the bin.
Very faint oaty taste that reminds me of breakfast, makes the cup of tea even more cosy to drink.
>>
Vincent la Chapelle - Tue, 20 Aug 2019 11:36:19 EST vvKTX/8p No.159590 Reply
>>159382
>what recipes do you guys have,esp spicey stuff?
Chana masala is easy, tasty and really customizable.

I like to use a big can of garbanzos, and a smaller can of tomatoes (whole or diced). Plus a bit of tomato paste, if you've got any handy.

So: Heat oil in a big pot. Add your whole spices: cumin, bay leaf, coriander, dried chilis. If you only have powdered stuff, that's fine too. Then, turn the heat down some, and add finely chopped ginger (or ginger paste), fresh chilis and diced onions. let those sweat. Add some chopped garlic for a few seconds. Then, add tomato paste if you're using it. Let that get a bit smokey. Then add your tomatoes, and garbanzos, and a little bit of the juice. Add tumeric, plus more spices (cumin, coriander, cardamom, whatever). Cook that down until it's kinda dry, or at least thick. It's personal preference. Then add garam masala in the last five minutes. Add lemon juice until it's tangy. Salt to taste. Garnish with cilantro.

It should be slightly sweet, salty, tangy, spicy, and smokey. It's best with naan, but any bread will do. It's also good with rice, but then I'd make it runnier. You're supposed to use amchoor (dried mango) for the tangyness, instead of the lemon.
>>
Martín Berasategui - Tue, 20 Aug 2019 20:45:49 EST DFXMoKF5 No.159595 Reply
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>>159590
This is a hard dish to make. I've only tried twice, but I could never balance all the flavors just right. I'll definit- Vincent, you again?! Color me impressed. As a token of my appreciation, take this. It's dangerous to go alone.

>The stank code is 1701.
>>
Rose Gray - Tue, 20 Aug 2019 21:53:28 EST vvKTX/8p No.159596 Reply
>>159595
LOLOL . Thank, brother Martin.

> I could never balance all the flavors just right.
What's "just right," though? when I make it at home, it's not like restaurant ones. I like ones I get at a restaurant, but what I make is different. Mine is not subtle at all. At home, I just blast it with chillies, whole cumin, coriander, and lemon (or amchoor). When I make it, I make intense flavours. If someone can't do spicy food, I cut way back on the chilis and it's still pretty good.

I first made it from a madhur jaffrey recipe, where she said it was a street food that's spicy and sour, served with bread, and a snack. It's way easier if you approach it with that attitude. "snack food" That's actually a healthy meal.

Whatever that pic is looks delicious. Cake? Pie? Tart?
>>
Yutaka Ishinabe - Fri, 30 Aug 2019 20:07:16 EST 0MOASiOA No.159679 Reply
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Cream of mushroom soup
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Marcel Boulestin - Wed, 04 Sep 2019 11:31:14 EST nYurB0QQ No.159719 Reply
cut up some cauliflower in bite size chunks, salt and put in oven at 400

after like 20/30 min they should be starting to get a little char, if not move closer to heat/broil

when dry and charred to your liking take out and toss with melted butter and hot sauce
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bizzel - Wed, 04 Sep 2019 19:47:44 EST YTVQkt1e No.159727 Reply
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>Vindaloo

From the Wikipedia:
A standard element of Goan cuisine derived from the Portuguese carne de vinha d'alhos. The basic structure of the Portuguese dish was the Portuguese sailor's preserved raw ingredients, packed in wooden barrels of alternate layers of pork and garlic, and soaked in red wine. This was 'Indianized' by the local Goan cooks with the substitution of palm vinegar for the red wine, and the addition of dried red chili peppers with other spices. It evolved into the localized and easy-to-pronounce dish 'vindaloo'

The place near me uses cauliflower and potatoes instead of pork. It's the cat's pajamas. Probably the tastiest spice blend I've ever consumed
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bizzel - Thu, 05 Sep 2019 16:25:31 EST YTVQkt1e No.159737 Reply
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>Thai red curry

All Thai curry is good, but kaeng phet is my absolute favourite. Whoever thought to mix curry and coconut milk was a damn genius. It's a little bit complicated, but at least you don't have to make the curry paste from scratch. I recommend this stuff: https://www.mekhalaliving.com/red-curry

Recipes:
https://hot-thai-kitchen.com/vegan-red-curry/
https://www.lazycatkitchen.com/vegan-thai-red-curry/
>>
Art Smith - Fri, 06 Sep 2019 01:47:20 EST edXrYelH No.159746 Reply
>>159737
That shit looks good. But I've never been disappointed by the cheapo canned thai curry pastes that are in every asian market.
>>
Amy Finley - Tue, 10 Sep 2019 06:37:53 EST 83pQb3Q0 No.159796 Reply
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Steamed veg dumplings
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KrepsUntBurgdorf - Tue, 10 Sep 2019 07:02:19 EST /sXpzMTJ No.159797 Reply
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Roasted eggplant and roasted tomato soup with Nut cream/milk. use hot spices and fresh basil

make sure to blend the eggplant & tomato after roasting
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Wolfgang Puck - Sun, 15 Sep 2019 15:08:31 EST e/aFcqya No.159860 Reply
>>159382
Thai peanut noodles. One of my very most favorite foods
You can use any kind of noodle, but ramen, lo-mein, soba, or udon is probably best. Just plain boiled is fine.
For the sauce (per 1 serving):
1tsp-1tbsp crunchy peanutbutter (depending on taste i like mine strong)
1/4 tsp garlic powder
1/4tsp curry powder
1/4tsp chili powder
a dash of salt
a sprinkle of red pepper
a dash of ginger
1tsp sesame oil (optional but recommended)
1/2tsp parsley or green onion (up to you)
Add your favorite hotsauce to taste
>>
Art Smith - Wed, 18 Sep 2019 03:56:31 EST CvviaHF+ No.159914 Reply
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Roasted Pumpkin Gnocchi which has a burnt butter and sage sauce with pinenuts and parmesan.
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Pierre Wynants - Sat, 21 Sep 2019 08:17:08 EST bnDwnI8O No.159945 Reply
I drink a lot of tea, I posted about oat milk before.
Other things that are good about it:
It doesn't go off anything like as fast as cow milk, that stuff stays in the fridge for ages. It has extra fibre in. My poops haven't been this healthy in tiime blud.
>>
Rachael Ray - Sun, 29 Sep 2019 01:33:07 EST VX306l+C No.159991 Reply
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Vegatarian thai meal
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bizzel - Wed, 02 Oct 2019 12:01:35 EST oSUIqtfU No.160015 Reply
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>>159737
actually made this, using the hot-thai-kitchen recipe. the shiitake and golden mountain sauce were a good touch, made it very umami (and yummy). i also added some bok choi
>>
James Martin - Wed, 02 Oct 2019 18:05:22 EST 5WdELw/2 No.160016 Reply
>>160015
looks good man!

at first I thought the thing it was in was just a bowl and not a dutch oven and that the bubbles were being caused by the loud music and I was like, wtf
>>
bizzel - Sun, 06 Oct 2019 22:16:31 EST CerbCNq/ No.160046 Reply
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>>160016
thanks! it actually turned out pretty well, i've been trying to cook more exciting meals lately

this is jerk tofu, i put waaay too much jerk seasoning on it, but it was still pretty tasty. i had ginger beer with it, next time i'll fry up some plantains as well. i really need to invest in a rice cooker, using a regular pot sucks balls
>>
Pierre Cubat - Sun, 06 Oct 2019 22:30:06 EST 8jhkEV17 No.160047 Reply
>>160046

just remember to switch on the rice cooker as step 1! nothing worse than finishing the meal and realizing you forgot to start the rice
>>
Daniel Boulud - Mon, 11 Nov 2019 06:47:53 EST 4pu0KneY No.160352 Reply
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Kangkung with chilli paste
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Lucien Olivier - Wed, 04 Dec 2019 06:05:48 EST JW4ziRbo No.160493 Reply
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Watermelon & Haloumi
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Prosper Montagné - Thu, 19 Dec 2019 05:18:13 EST VsR2GKCh No.160610 Reply
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Bombay indian vegetarian platter
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Raymond Blanc - Thu, 19 Dec 2019 09:23:21 EST 7MGhtdxD No.160611 Reply
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>>160610
Fuck your dumbass vegetables you stupid ugly fuck face
>>
Elijah Joy - Sat, 21 Dec 2019 12:45:58 EST EYTLQcVp No.160620 Reply
>>160612
Could have fooled me, anything related to India is gross anyway
>>
Caesar Cardini - Sat, 21 Dec 2019 13:37:57 EST 8RfcRSTF No.160621 Reply
>>160620
A lot of their spices taste like dirt or farts but maybe that's just me
>>
Seymour Karp - Mon, 23 Dec 2019 08:37:30 EST 7PreVkZv No.160632 Reply
>>160621
or whatever inferior vendor youre getting the ancient, pre-ground (and low-quality even to begin with) version of these spices from
>>
Alice Waters - Mon, 23 Dec 2019 13:10:21 EST 8RfcRSTF No.160635 Reply
>>160632
I should have you speak to the managers of these Indian joints, they need a stern talking to from an independent woman such as yourself
>>
Sidoine Benoît - Mon, 23 Dec 2019 17:56:57 EST ufZRNRA0 No.160637 Reply
>>160635
Shouldn't you? I mean Seymour knows how to get not shit spices.

Honestly though I could see how tumeric, fenugreek and maybe cumin could be considered muddy. They are a bit earthy. However if they're muddy and farty you're either getting bad spices or just using them wrong. You can get respectable quality spices from a supermarket though, I can even get hungarian smoked paprika FFS.
>>
Alice Waters - Mon, 23 Dec 2019 18:01:22 EST 8RfcRSTF No.160638 Reply
>>160637
No no, you misunderstand, they are either muddy or farty but not both. Smoked paprika is nice though, I think I'll put some in my eggs tomorrow.
>>
Elijah Joy - Mon, 23 Dec 2019 23:13:59 EST j0KCHwfQ No.160642 Reply
I will chew an entire star anise and cardamon pod
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Michael Symon - Thu, 16 Jan 2020 23:16:00 EST j0KCHwfQ No.160784 Reply
Coconut curry.

Take some green curry paste or make some. I'm gonna assume anybody that wants to make it already knows how.

Add cilantro, some chopped green shit, mushrooms, green bell pepper, chili flakes, courgette, fry for a bit, then top with coconut milk. Serve with rice or noodle.
>>
Alain Passard - Fri, 17 Jan 2020 17:36:25 EST U/Jfs+RQ No.160785 Reply
>>160784
Add some squash to your coconut curry mate, when I was over in thailand banging ladyboys, that was a common addition.
>>
Pierre Troisgros - Sat, 18 Jan 2020 00:51:04 EST j0KCHwfQ No.160786 Reply
>>160785

Yeah, courgette.

You mean put orange one in too? Okay I suppose. I like the yellow one as good for it too, frying first for best flavor.
>>
François Marin - Sat, 18 Jan 2020 04:10:33 EST bnDwnI8O No.160787 Reply
Soup.

Get a bunch of fresh vegetables that go well together.
Cut them up into smallish pieces. Boil them in vegetable stock until they go soft.
Add some cream and seasonings; salt or pepper maybe a fried onion, even some cheese.
Blend it.
That's soup.
>>
Cat Cora - Sun, 19 Jan 2020 00:11:28 EST q4o/mcW1 No.160792 Reply
>>160787
Why would you blend it? To lose any texture and flavor from the vegetables inside?
I mean if you're making some kinda cream soup go for it, but regular vegetable soup really should not be blended...
Unless you're just american, then I won't even bother getting into an argument about food with you.
>>
Ferran Adrià - Sun, 19 Jan 2020 01:44:00 EST 8RfcRSTF No.160793 Reply
>>160792
Once again Americans get blamed for some French practice. Go puree a bag of dicks.
>>
Alfred Prunier - Sun, 19 Jan 2020 01:52:49 EST j0KCHwfQ No.160794 Reply
>>160792

You mad and retarded.

Blender finishes the soup, then for most you're trying to clarify the broth after that.

You ever cook classic french? You think a blender is scary? Fuck outta here with your weak shit. Badly making food and then claiming traditional superiority in technique is the squalid home of the amateur food reviewer. Go grill an avocado.
>>
Mr_Shawmeen - Sun, 19 Jan 2020 03:37:34 EST +cI1UvZo No.160795 Reply
>>160792
Why is that necessarily an American thing? Have you been to the US and tried different regional cuisine? I live in the US and I'm of Mexican and European descent and I cook all kinds of different stuff, know all the mother sauces of French cuisine, cure and smoke my own meats, can make proper Italian dishes, as well as a myriad of other things I only know because of all the different cultures and people I've been exposed to as well as my own research. As someone who makes a living as a corporate cook I take deep offence to what you say and the callouses on my hand from pushing a knife through fresh ingredients daily would disagree, and I'm only a corporate cook. You don't argue about food since it all perspective of opinion anyways fool, just exchange ideas and culture. Grow up and try a nice roasted root vegetable and butternut squash bisque with a pile of caramelized leeks or onions on top and nice crostini on the side, quit being a penis.
>>
Cat Cora - Sun, 19 Jan 2020 04:01:10 EST q4o/mcW1 No.160799 Reply
>>160795
when u type vegetable soup in google pictures literally none of them are blended
but its ok keep getting triggered
>>
Cat Cora - Sun, 19 Jan 2020 04:10:13 EST q4o/mcW1 No.160801 Reply
>>160795
all im saying is
you can make whatever retarded buterrboi squash soup you want like someone trying to pose as a conisseur of food with godlike Mexican and European foodgod ancestry.
To me a classic vegetable soup is full of pieces of vegetables you can chew down on and you can identify what is actually in the soup, its not some blended baby puree, or cream soup kinda thing. Just plain old soup.
And the only reason I am arguing is that the man said "thats soup" while thats really not default soup
>>
Mr_Shawmeen - Sun, 19 Jan 2020 04:44:39 EST WIHWe4ZM No.160802 Reply
>>160801
I'm not a food connoisseur* I'm just a cook though I have been in kitchens for almost 10 years now. As far as a basic veggie soup goes it can't be just mirepoix on mirepoix on mirepoix there's gotta be some basic texture interplay , and that was the point I was making when I said something about a veggie soup that was a puree WITH something cooked that was both soft and crunchy as well. You shouldn't be arguing just tell the motherfucker what YOU like without taking any jabs and we all learn more. There is no default soup and while that is a point it only stands from one region to the next and like all silly human shit food is highly subjective.
>>
Alfred Prunier - Sun, 19 Jan 2020 16:09:37 EST j0KCHwfQ No.160803 Reply
Base stock gets blended, actual veggible maybe can live separate.

It doesn't matter what you cook or how you cook, just cook.

And blender was invented by germans so don't blame america
>>
Charles Durand - Sun, 19 Jan 2020 21:01:40 EST q4o/mcW1 No.160808 Reply
>>160802
i know man
at this point it was just fun arguing about blending soup
>>
Vincent la Chapelle - Sun, 19 Jan 2020 21:10:06 EST /SlB2FZU No.160810 Reply
>>160808
You're calling my butternut squash soup retarded? Fuck you. I wasnt calling it soup before but I am now, just because of that shit you said. You want texture? Take a handful of my famous slow-roasted honey pecans to garnish the SOUP you prick.
>>
Charles Durand - Sun, 19 Jan 2020 22:18:42 EST q4o/mcW1 No.160811 Reply
>>160810
to be fair i called it a retarded butterboi squash soup
>>
Tyler Florence - Sun, 19 Jan 2020 22:21:21 EST j0KCHwfQ No.160812 Reply
>>160811

butterboi muffins made with banana and flax, 100% cruelty free, except if you count the people i force to eat them
>>
Guy Fieri - Sun, 09 Feb 2020 06:31:44 EST QiMK1Aph No.160957 Reply
>>160895
How do you think this would go if I replaced the kale with baby spinach?
>>
Michel Bras - Sun, 09 Feb 2020 21:05:10 EST QQsjVjIw No.160964 Reply
>>160957
Youd want to add it slightly later than you would kale cause it wilts faster but otherwise I say go for it

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