cross-posted from: https://lemmy.world/post/16961597

Check out our new home !homecooks@vegantheoryclub.org and subscribe!

We're a discord community Come join us and share what you're making.

If if doesn't appear in your instance press the search button and search !homecooks@vegantheoryclub.org and it should show up then and you can subscribe to federate with the community and have the posts come to your instance.

I fixed the federation so if this didn't work before please give it another try!

Ashleigh made the amazing pizza in the main post

Adgetty birthday pie: (Happy birthday!!)

Arcane Potato made Lentil noodles:

Bee made home made seitan sandwich on home made baguette

Bulba's granola breakfast

Curtis made mushroom choy pasta

Gomb made bean slop

also a beautiful tofu scramble

I made some tvp balls with rice and tomato sauce

and veggie sandwiches (featuring besan pancakes)

kwf made a picture perfect pita

Check out Meesh's nuts

Mmori made cauli wings

and incredible looking dumplings

and incredible looking poke

Roach stole the show with the steak sandwiches

and also made amazing looking tempeh hash

soup made gringo enchiladas (PRE SAUCE THIS IS PRE SAUCE)

and too tall sandwiches

squidriot made waffles!

Wyrmwood made a few amazing noodle dishes with fresh made noodles from fresh milled flour

Biked to the farmers market to snag some giant lions mane mushrooms. Cooked/pressed them into steaks. Marinated with beet root powder, red wine, oil, seasonings in the fridge. Take it out, sear it up, and slice it.

I can’t add a photo in the body of this post, but if there’s interest, I’ll post another with just the “meat”

Edit: home made fresh corn tortillas, homemade beans, and my take on Spanish rice.

Couple experiments with making tofu replicate the texture and fishiness of salmon.

Marinade is full of seaweed(flavor) and beet juice(color).

The “skin” is made with rice paper and nori. Struggled to keep the skin stuck to the tofu, and varying cook methods achieved varying levels of crispness. But on the whole- great stuff. Great excuse to eat a block of tofu with pretty minimal prep.

I took 4 cups yellow masa with 2 tsp baking powder and like around 5 cups water (I added 4 then slowly added the rest until it was a dough).

I lined the bottoms and sides of my baking sheet on the bottom with masa then I filled it with "taco" flavored lentils and then put another sheet of masa on top and baked. I served with home made salsa and guac but I ran out of cilantro so it doesn't look that great lol.

It looks kind of dry and I'm clumsy so it fell apart but it was a really soft tortilla like cornbread consistency with saucy lentils on top. I added yogurt crema to this too which is not pictured.

ingredients:

• beyond beef with onions & taco seasoning,
• nacho cheez (homemade, the base is cashews, potato, and carrot),
• pickled onion,
• pickled jalapeno,
• lettuce,
• tomato,
• flour burrito tortilla,
• fried 6" corn tortilla for tostada, and
• homemade cashew sour cream.

recipes to get you going the right direction (not all are vegan):

• https://minimalistbaker.com/5-minute-vegan-cashew-queso/
• https://www.food.com/recipe/copycat-taco-bell-seasoned-beef-537562
• Joshua Weissman

For the sour cream, I put 1 cup cashews with 1 TB vinegar (preferably something like sherry vinegar, ACV works too), maybe 1/4 tsp of salt (to taste), and enough water to get to the desired consistency ("as needed"). Blend in a high-powered blender like a Vitamix until smooth.

Can also inoculate with a yogurt culture and skip the vinegar and then ferment it if you have the time (use a yogurt maker and instructions, then ferment longer for a more sour flavor).

i mashed half a block of tofu and mixed with soy sauce, miso, nooch, ground flax, italian seasoning, paprika, and panko and rolled into balls then air fried in my cheapo air fryer for 15 min, they came out really great

Pasta was 1 lb spirals, 5 cups water, and a lot of cherry tomatoes and blended tomatoes and peppers from a produce rescue. I added italian herbs, nutritional yeast, paprika, salt, pepper and blasted this in the instant pot for 2 minutes then quick release, stir and let sit for a while. I should have added extra tomato paste the sauce was good but bit thin, that said I kind of like a thin fresh tomato sauce.

edit: I suppose it is hard for people to understand that you can add sauce on top of meals at any time and pictures of a meal covered in sauce is a picture of slop.

Adapted from this recipe:

https://ifoodreal.com/ukrainian-borscht/

Meal Prep Sunday This spicy filling will last all week and freezes well. Can eat it with rice and beans, in burritos or tacos, or by itself.

You will need:

• 2 limes
• 2 cup Cactus paddles prepared and cut into cubes
• 1 can of corn
• 8oz dry weight of Soya or you can used Butler soy curls
• Either 4 guajillo chiles or up to a can of chipotle adobo
• 4 jalapeño or less
• 2.5 tomatoes Roma sized or small on vine
• 3/4 onion
• 2 lg cloves of garlic
• 1 TSP cumin
• .5 TSP dried Mexican oregano
• .25 to .5 cup oil
• Salt and pepper

Start by heating your seasoned skillet to high with the jalapeño, tomato cut in half, and onion cut to fit. Roast until slightly blackened stirring occasionally to get some color on all sides. Add the can of chipotle near the end with a cup water and simmer for 3 minutes. Transfer to the blender and add the garlic. If you use guajillo instead add the dried Chile and water directly to blender and puree.

Place the soya in a large bowl and rehydrate with a ratio of half salsa and half water. I go slow and start with salsa then add water until everything is hydrated and no water is pooled at the bottom. Save the bulk of your salsa for cooking. Add the cumin oregano and black pepper then mix and let sit til squishy with no dry spots.

In a separate sauce pan, place a small amount of oil and place the nopales, cover with a lid and Cook on medium for 5 to 7 min, until all the cactus dulls slightly in color. Remove the lid, turn the heat to med low and add the juice from one lime with a pinch of salt. stir and Cook uncovered for another 4 or 5 minutes. The texture should be slighty springy while the inside still a tad firm. Remove from heat when done and set aside. If you dont like the gelatin you can rinse lightly with cool water at this point.

Heat a Dutch oven or a wide pan with high sides on med high, add oil once hot, then add the rest of your salsa. Stir until it emulsifies reduce to medium and cover, cooking for about 3 minutes. Add the soya and Cook for 5 minutes until the bigger chunks just begin tighten a bit. Season to taste. Stir in the drained corn and Cook another few minutes, then add the nopales and juice from the other lime and simmer until everything is incorporated.

Thats it. Easier than it sounds honestly. I measure with my heart so go with your gut. Oh and open a window or door while you make the salsa..

dry - 1.5 cups ww flour, .5 tsp baking soda, 1.5 tsp baking powder, .25 tsp salt

wet - 2 tbsp flax meal mixed with 6 tbsp water + 1.5 cups soy milk mixed with 2 tbsp apple cider vinegar and 2 tbsp maple syrup or molasses + one mashed banana

Mix dry, mix flax egg, mix milk, mix egg and milk, mash the banana and add some of the milk to it to loosen, add the wet into the flour and stir, add the banana and fold in

cook on 350 f griddle 1/4 cup sized dollops

I have 3 scoops, 1 "half cup", 1 "2 tbsp" and 1 "half tsp"

the 2 tbsp scoop is a coffee scoop, it helps bc the egg is 1 scoop flax + 3 scoops water, the milk is three 1/2-cups + 1 scoop vinegar + 1 scoop maple syrup

same with the other ones- pancakes are 3 scoops of flour (qty 3 half cups), 1 small scoop of baking soda, 3 small scoop of baking powder, dash salt

Some pan fried squash on the side.

I love making naan in my pizza oven. Especially since I don’t make nearly as much pizza now that I don’t eat cheese!

We use extra firm tofu instead of paneer, and it’s texture is actually pretty perfect for it.

https://thejoyo.com/fileserver/01CXCJ2TY3CX38E92Q741RQHT8/attachment/original/01HZJXZ1T0NBH25XS08XFG8Z6D.jpg

• green cabbage, sliced noodly
• ketchup
• plant mayonnaise
• sweet relish
• salt
• water

0. Soak sliced cabbage in salt water for 30 minutes.
1. Strain and sprinkle a bit more salt.
2. In a big o'le bowl, mix equal parts vegan mayo, relish, and ketchup.
3. Grab fists full of noodly cabbage and mix in with the dressing until all the cabbage is coated and there's no puddles in the bowl.
4. Let it soak up that pink sludge for 30 minutes.

I was going to make pizza on Friday, but I messed up when stretching my dough, and it seized up, so I had to rest it and re-rise, and so change of plans!

I had left over curry and just made the tofu cutlets by shallow frying in a small pan to minimize oil usage.

As always, any questions or feedback welcome, and happy to provide recipes if anyone wants them! ^_^

I soaked some tofu slices in salt water over night, this actually firms them up a bit and gives it a salty flavor. I made home made hummus and ate on ezekiel bread with lettuce and canned tomato with jalapenos. I added a little balsamic too because why not.