Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
Animal liberation is essential to any leftist movement.
Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.
Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".
Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.
Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.
Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
Preferably not super sweet, i don't really have a taste for sugar in excess, bonus points if it includes tofu bcs I've been really getting into the groove of using it for tons of new things lately
Attached image so i get more upbears and more recipe suggestions
I like to put it in the seitan I make for lunch "meat" . It's more of a meal prep then a meal as I'll make a log for the week and use it as protein in a lot of dishes, IMO it has a better texture and fries better then tofu.
To make it you make a dough out of wheat gluten, stock, spices and pastes like gochujang and miso, then make it into a log, wrap it in aluminum foil and steam it for ~30 mins