this post was submitted on 15 Nov 2025
69 points (100.0% liked)

food

22716 readers
10 users here now

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.

Compiled state-by-state resource for homeless shelters, soup kitchens, food pantries, and food banks.

Food Not Bombs Recipes

The People's Cookbook

Bread recipes

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:

Thai , Peruvian

founded 5 years ago
MODERATORS
mathemachristian@hexbear.net
a_little_red_rat@hexbear.net
69
Can’t believe I’ve found myself going back to using physical cookbooks in 2025 (hexbear.net)
submitted 2 weeks ago by glimmer_twin@hexbear.net to c/food@hexbear.net
43 comments fedilink hide all child comments
 

They really enshittified the internet so hard that it’s more convenient to have these bulky ass (expensive too if you don’t get second hand…) books that you have to flick through and find room to store and try not to spill shit on and stick little bookmarks in to save commonly used recipe, god damn.

For years I used a search engine, and used Pinterest a lot too to save recipes and categorise them. But the SEO slop, the AI slop, the ads…. It’s just become horrific half the time. I did try downloading a few eBooks and pdfs but the format is really not great for cookbooks.

If anyone has any recommendations for sites or apps that aren’t fucking terrible I would love that. Especially im-vegan ones.

top 43 comments
sorted by: hot top controversial new old
[–] FALGSConaut@hexbear.net 17 points 2 weeks ago (1 children)

Going to start copying my grandma & just curate a box full of recipes on index cards

[–] KuroXppi@hexbear.net 4 points 2 weeks ago (1 children)

My mum's got a tin with hand written index cards for cakes and biscuits (and pies, slices, sweets generally), then one folder for meals and another for salads with cutouts from the paper. It's a good method

[–] Arahnya@hexbear.net 2 points 2 weeks ago

I use this method except I just throw them all in a basket. Sometimes I highlight them in rainbow colors !

[–] Dort_Owl@hexbear.net 13 points 2 weeks ago* (last edited 2 weeks ago)

Yeah you can't use the internet for cooking anymore. You'll end up with some AI written site telling you to put 500 grams of ground up fentaneel in your cake now.

[–] da_gay_pussy_eatah@hexbear.net 11 points 2 weeks ago

Serious eats has really good recipes, and I think you can filter for vegan recipes

[–] GalaxyBrain@hexbear.net 10 points 2 weeks ago* (last edited 2 weeks ago)

Literally just ask me. I love making up recipes and have credentials to do so

[–] LaGG_3@hexbear.net 9 points 2 weeks ago (1 children)

I've been working through the Korean Vegan cookbook recently and enjoy it quite a lot.

[–] insurgentrat@hexbear.net 5 points 2 weeks ago (3 children)

You can't just drop that without the title and author mate.

[–] Ath3ro@hexbear.net 6 points 2 weeks ago (1 children)

the book is called the korean vegan and it’s by joanne lee molinaro, if you want i can send some recipes later if you can think of anything you wsnt

[–] insurgentrat@hexbear.net 2 points 2 weeks ago (1 children)

If there's anything sondubu jigae, kimchi jigae, or dolsot bibimbap I'd love to see them. Also any banchan (is that how you spell it?) that you reckon are legendary?

My wife and I used to go on dates at a Korean restaurant and I miss the food a lot, it would be fun to surprise her with a meal but I've found most recipes online that are veganised lacking

[–] Ath3ro@hexbear.net 1 points 2 weeks ago (1 children)

We got a couple jigae recipes we use from it but i’ll look for the other ones and send them later

[–] insurgentrat@hexbear.net 1 points 2 weeks ago (3 children)

If I might remind you?

[–] Ath3ro@hexbear.net 3 points 2 weeks ago

SOONDOOBOO CHIGAE

Recipe Book: All

Ingredients

  • I tablespoon sesame oil
  • 2 tablespoons gochugaru
  • ¼ onion, diced
  • 3 cloves garlic, minced
  • 1 small potato, diced
  • ½ cup hobak or regular zucchini half-moon discs (¼ inch thick)
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • I tablespoon soup (light) soy sauce
  • 2 cups Vegetable Broth
  • 2 (16-ounce) blocks silken tofu
  • 2 scallions, chopped

Directions

  1. In a medium ddukbaegi or Dutch oven, heat the sesame oil over medium heat. Immediately add the gochugaru and stir with a wooden spoon. Make sure the gochugaru does not burn (turn dark), as it will get bitter.

  2. When the gochugaru starts to bubble and froth, add the onion, garlic, potato, zucchini, salt, and pepper. Continue to cook until the onions begin to turn translucent, 2 to 3 minutes.

  3. Add the soy sauce to deglaze the pot. Pour in the vegetable broth. Add the silken tofu, breaking it up gently with your spoon into large chunks (you do not want it to look curdled). Reduce the heat and simmer until the potatoes are tender, about 20 minutes.

  4. Add the scallions and cook for 1 to 2 more minutes before serving

[–] Ath3ro@hexbear.net 2 points 2 weeks ago (2 children)

i’ll add the banchan under this recipe

Bibimbap

Recipe Book: All

Ingredients

  • ½ tablespoon sesame oil
  • 1 carrot, julienned
  • ½ teaspoon salt
  • 1 cup cooked rice
  • 2 to 3 pieces braised tofu
  • 1 sweet potato, baked, peeled, and cut into bite-size pieces
  • 4 or 5 Pickled Perilla Leaves
  • 1 cup Bulgogi
  • 2 tablespoons Spicy Soy Sauce Dressing or Spicy Gochujang Dressing

Directions

  1. In a medium skillet, heat the sesame oil over medium heat. Add the carrot pieces and cook until they start to get soft (not mushy), about 2 minutes. Sprinkle on the salt.

  2. Add the rice to a bowl and top with the sautéed carrot, tofu, sweet potato, perilla leaves, and bulgogi. Drizzle with the dressing

[–] Ath3ro@hexbear.net 1 points 2 weeks ago

you can sub spinach for this and i prefer it with spinach but it works well with any dark leafy green

Kale Moochim

Ingredients

  • 2 cups chopped kale
  • 1 tablespoon doenjang
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds

Directions

  1. Set up a large bowl of ice and water. In a large pot, bring 4 cups of water to a boil. Drop the kale into the boiling water for 2 minutes. Transfer the kale to the ice bath to stop the cooking.

  2. Drain the kale, wrap it in a large kitchen towel, and squeeze out the excess liquid (this is the hardest and most annoying part of the recipe, but it's necessary).

  3. Place the kale in a bowl, add the doenjang, black pepper, sesame oil, and sesame seeds and mix everything together, preferably by hand

[–] Ath3ro@hexbear.net 1 points 2 weeks ago

Bulgogi

Ingredients

  • 1 cup Soy Curls
  • 3 to 4 dried shiitake mushrooms
  • ½ cup Omma's Korean
  • BBQ Sauce (page 45)
  • 1 scallion, cut into
  • 2- to 3-inch lengths
  • ¼ red onion, julienned
  • ¼ cup chopped green bell pepper
  • Oil for grilling
  • ½ tablespoon sesame oil
  • 1 teaspoon toasted sesame seeds

Directions

  1. Soak the Soy Curls in water for at least 1 hour. Drain and squeeze out any excess liquid. At the same time, soak the shiitake mushrooms to rehydrate, then chop.

  2. In a large zip-top plastic bag or reusable silicone bag, place the Soy Curls, shiitakes, barbecue sauce, scallions, red onion, and bell pepper. Make sure all the Soy Curls are submerged in the sauce. Place the bag in the refrigerator and marinate for at least 4 hours or up to 24 hours.

  3. Preheat a grill or a grill pan (or a cast-iron skillet). Slightly oil the grates or pan. When the grill is hot, place the marinated Soy Curls, mushrooms, scallions, onions, and bell pepper on the grill pan or grill topper, basting with the remaining marinade. Cook until the Soy Curls are slightly charred, about 3 to 4 minutes.

  4. Drizzle with the sesame oil and garnish with the sesame seeds before serving.

[–] Ath3ro@hexbear.net 2 points 2 weeks ago

Yes sorry about that, i’ll send them as i format them i’ll preface this one by saying i don’t add black beans neither does her mom but beans are always good to eat KIMCHI CHIGAE

Ingredients

  • 1 tablespoon sesame oil
  • 1 tablespoon extra-virgin olive oil
  • 4 scallions, white parts chopped, green parts cut into 1-inch lengths
  • ½ cup diced onion
  • 1 teaspoon minced fresh ginger
  • 2 to 3 cloves garlic, minced
  • 1 small potato, diced
  • 2 to 3 cups sour Baechu Kimchi
  • 1 tablespoon gochujang
  • 2 teaspoons brown rice syrup
  • 2 tablespoons soup (light) soy sauce
  • 2 cups Vegetable Broth
  • 1 (16-ounce) block medium or firm totu, cut into 1/2-inch cubes
  • ¼ cup black beans

Directions

  1. In a medium ddukbaegi or Dutch oven, heat the sesame oil and olive oil over medium-high heat. When the oil is hot, add the scallion whites, onion, ginger, garlic, and potato. Sauté the vegetables until the onions turn translucent, about 3 minutes.

  2. Add the kimchi and continue to cook until it begins to caramelize, about 1 minute. Add the gochujang and brown rice syrup and stir the vegetables to evenly coat.

  3. Add the soy sauce to deglaze the bottom of the pot. Add the vegetable broth and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.

  4. Add the tofu, black beans, and the scallion greens and cook for an additional 2 minutes before serving

[–] LaGG_3@hexbear.net 3 points 2 weeks ago

@Ath3ro@hexbear.net got the title and author.

Sharing a recipe that's been a recent favorite for my family (cc @MLRL_Commie@hexbear.net since they asked):

The gyerranmari noted is a Korean style rolled omelette (similar to the Japanese tamagoyaki), but this one uses those fancy vegan egg replacements

[–] MLRL_Commie@hexbear.net 2 points 2 weeks ago

And some pictures of the pages! I'm willing to share any out of my vegan cookbooks of course. This is a good idea for like a mega thread lol. Just share a recipe you like with the site.

[–] happybadger@hexbear.net 8 points 2 weeks ago (2 children)

https://www.scribd.com/document/753040963/The-Vegetarian-Flavor-Bible-by-Karen-Page

Once I have a basic idea of how to make a dish, I always just go back to this for recipe variations. It's a very intuitive kind of cooking based on explaining the ingredient you have and suggesting what it pairs well with. You don't get specific recipes or ingredient proportions from it but it teaches you how to be that chef standing over a pot with a stalin-spoon knowing what should go in it.

[–] glimmer_twin@hexbear.net 3 points 2 weeks ago (1 children)

Damn thanks for this, looks awesome

[–] fox@hexbear.net 2 points 2 weeks ago

There's another Flavor Bible that isn't vegetarian, and then there's also textbooks about how to cook and combine flavors and textures. Not recipes, but the actual theory of what makes good cooking.

[–] UmmmCheckPlease@hexbear.net 3 points 2 weeks ago

Second this - flavor bible series is incredible

[–] SootySootySoot@hexbear.net 8 points 2 weeks ago* (last edited 2 weeks ago)

If you can get BBC Good Food outside the UK, it's a fantastic source. Straight to the point, never had a bad recipe. My family have been referring to them for literal decades (though sadly, there's creeping monetisation, it's still 99% usable for now).

Not BBC .co.uk recipes, those frequently suck. BBC Good Food specifically, plenty vegan ones too.

[–] blunder@hexbear.net 7 points 2 weeks ago

Honestly I just buy produce at random and then start throwing shit in the pan at random, usually works

[–] LeeeroooyJeeenkiiins@hexbear.net 6 points 2 weeks ago* (last edited 2 weeks ago)

I got a physical cookbook recently at a yard sale called v is for vegetables because while it isn't vegan it had some nice pictures of dishes that were and it was essentially free so whatever

But like jfc it phones in so much so hard like it will be like "B, bok choy" and just give the most basic ass fried bok choy "recipe" (have you considered frying it and adding salt?). For Y it literally says Yams then goes "look i needed a Y word okay" and then gave a recipe for the most basic ass roasted sweet potato. This is from like some fancy ass chef guy. That it makes me go like christ fuck recipe books have to be an easy grift, like, fuck, I've done vegan yaki udon before theres your Y you dumb fucker

But it has had a few cool things in it like this beetroot tartare that i haven't tried yet, and it introduced me to sunomono style quick pickled salads which im adding to when i do cold stuff like shiitake bao buns

[–] oscardejarjayes@hexbear.net 5 points 2 weeks ago

the real best way to get recipes is word of mouth from friends and family

[–] KuroXppi@hexbear.net 4 points 2 weeks ago

Reject online slop recipe paradigm

Embrace women's weekly thought

[–] avoid_the_noid@hexbear.net 4 points 2 weeks ago

I've gotten back into physical cookbooks as well and 2 of my favorites are 'Vegan With A Vengeance' by Isa Chandra Moskowitz and 'Isa Does It' by the same author. Good stuff. Has basically every kind of food, gives a good list of pantry staples to cook all the ingredients, and was one of the books I bought on a whim like 16 years ago or so that kickstarted my interest in veganism.

[–] danisth@hexbear.net 3 points 2 weeks ago (1 children)

I find YouTube chefs to be the most reliable for accessible recipes, and a video walk through can be helpful. Brian Langerstrom is my go to.

[–] Dessa@hexbear.net 2 points 2 weeks ago

W2 Kitchen is fire

[–] came_apart_at_Kmart@hexbear.net 3 points 2 weeks ago (1 children)

the internet has tons of info, but to make it useful it has to be curated. and frankly, electronic gadgets kinda suck to read/interact with in the kitchen. wet hands, sticky hands, etc. i had a bunch of recipes bookmarked and saved from online.

i have some physical books that i like, but they only made me realize the value in a well curated reference sheet. i ordered these like heavy duty "sheet protectors" and started monkeying around with creating single page reference charts for ratios in common components, then sort of synthesizing master recipies of certain staples into a similar format with optional variations. getting in to making bread got me into wanting to do everything by weight, so that drove me to convert things into showing weights.

the other cool thing about making your own reference materials is you can lay it out in a way that tells you what you need to know quickly. like i would color code the ingredient list into sections for different stages. (everything in red first, cook down for 5+ minutes, then add in yellow cover and stir occaisionally for x minutes, add green at the end before serving.)

660 Curries by Raghavan Iyer is a cool book... like an interesting read, but also a nice reference.

[–] abc@hexbear.net 4 points 2 weeks ago

i have some physical books that i like, but they only made me realize the value in a well curated reference sheet. i ordered these like heavy duty "sheet protectors" and started monkeying around with creating single page reference charts for ratios in common components, then sort of synthesizing master recipies of certain staples into a similar format with optional variations. getting in to making bread got me into wanting to do everything by weight, so that drove me to convert things into showing weights.

yeah this is the way as someone whose mother loves to cook and had a bunch of 50+ yo cookbooks with like two+ generations of scribbles/corrections/sauce stains/etc that were falling apart. we took all the cookbooks and photographed the pages & went through the effort to transcribe the various corrections, etc and just printed out doublesided paper copies that we laminated and stuck in a binder. way easier to flip through, no real worries about getting flour/oil/sauce/etc on the pages. can be easily fixed and added to.

[–] communism@lemmy.ml 3 points 2 weeks ago* (last edited 2 weeks ago)

I follow this Tumblr blog: https://fattributes.tumblr.com/

Not vegan but they have a vegan tag and regularly share vegan recipes.

You can use Firefox reader mode (I think Chromium has an equivalent) to get rid of most of the crap.

Then if a recipe is actually good (i.e. I want to make it again) I'll transcribe it into my notes app. I'd have to do this regardless of how well-formatted the website is, because if I make a recipe repeatedly I'm going to change it and iterate over it, so I need something I can edit. As long the original recipe is at all legible, you can transcribe it. Even if you don't change a recipe, a lot of the time the recipe may have wording that's confusing or it doesn't mention something like you need to save something for later—you can write out instructions that make the most sense for you and work the way your brain works, even if you haven't actually changed the recipe.

[–] UmmmCheckPlease@hexbear.net 3 points 2 weeks ago

I really like The Vegetable Butcher by Cara Mangini for all about different vegetable techniques! Excellent companion to the flavor bibles

https://www.caramangini.com/the-vegetable-butcher

[–] CocteauChameleons@hexbear.net 2 points 2 weeks ago

Go to a bargain bin store they usually have a crazy amount of cook books

[–] YiddishMcSquidish@lemmy.today 2 points 2 weeks ago

Even with the backstory, it's still faster to get to the actual recipe.

[–] insurgentrat@hexbear.net 2 points 2 weeks ago* (last edited 2 weeks ago)

Fully, drives me batty. I've gone to real books and printed out notes from my own org-roam ramblings.

Infinite praises to the vegan chinese cookbook btw, Hannah Che

[–] Arahnya@hexbear.net 2 points 2 weeks ago

I use search engines, tiktok, youtube, and sometimes deepseek. I have cook books but they are basically useless to me, although I mentioned I do use index cards once I find a recipe I like :3

Honestly though tiktok does have real people sharing recipes so in that way its beneficial, I find that watching people cook helps me learn and experiment. There is a lot of mixed info that boils down to preference, although the algo is not vegan.

[–] infuziSporg@hexbear.net 2 points 2 weeks ago

Went to my local bookstore this week and saw that they had the Moosewood Cookbook in their new arrivals. Don't mind if I snagged it.

[–] webp@mander.xyz 2 points 2 weeks ago

https://en.wikibooks.org/wiki/Cookbook:Table_of_Contents

[–] Snort_Owl@hexbear.net 1 points 2 weeks ago

Every recipe on the internet is the new cottage cheese and egg protein fad bullshit and its pissing me off. Been having lots of fun just experimenting and inventing my own stuff instead and some of my creations i like more than recipes i get anywhere else

[–] StillNoLeftLeft@hexbear.net 1 points 2 weeks ago

I've just been doing search results filtered to 2020 and before, but it's a pain. It's so incredibly enshittified that searching for any recipe you just get those LLM answer coded walls of text with even more irrelevant information that was in the worst blog type recipe posts.

I love my cookbooks, but it isn't easy to get cookbooks for everything I want to make. Food travelling thanks to the internet used to be my favourite thing, but starting to hate it more and more these days.