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Tasty vegetarian meals

- 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.

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
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

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.
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.
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
>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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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
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
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
bizzel - Wed, 04 Sep 2019 19:47:44 EST YTVQkt1e No.159727 Reply
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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
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

Art Smith - Fri, 06 Sep 2019 01:47:20 EST edXrYelH No.159746 Reply
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
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
Wolfgang Puck - Sun, 15 Sep 2019 15:08:31 EST e/aFcqya No.159860 Reply
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.
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
bizzel - Wed, 02 Oct 2019 12:01:35 EST oSUIqtfU No.160015 Reply
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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
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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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

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

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