A Veggie and Vegan thread
Discussion
Phil. said:
My favorite is my wife’s chickpea curry. All natural ingredients and lovely flavor. She also,does a good all natural,chilli.
Which non natural ingredients might go in either of those?As a completely separate question, to those who have tried tofu based "fish n chips." How does it compare if you remove all the batter and just eat the tofu?
I usually ask for fish n chips in a light batter, most of the batter is drained off before going in the fryer. Even then I'll remove most of the cooked batter. I'd be happy to give the tofu a go but is it the batter and oil that's giving it that "fish n chips" taste.
Or is it just about not eating fish. The contents of the batter is irrelevant as long as it's not fish, or meat, of course.
ChrisnChris said:
Which non natural ingredients might go in either of those?
As a completely separate question, to those who have tried tofu based "fish n chips." How does it compare if you remove all the batter and just eat the tofu?
I usually ask for fish n chips in a light batter, most of the batter is drained off before going in the fryer. Even then I'll remove most of the cooked batter. I'd be happy to give the tofu a go but is it the batter and oil that's giving it that "fish n chips" taste.
Or is it just about not eating fish. The contents of the batter is irrelevant as long as it's not fish, or meat, of course.
They had a seaweed layer to mimic the skin so I think if u had it on its own with tartare sauce etc it would taste pretty similar. Was quite impressed As a completely separate question, to those who have tried tofu based "fish n chips." How does it compare if you remove all the batter and just eat the tofu?
I usually ask for fish n chips in a light batter, most of the batter is drained off before going in the fryer. Even then I'll remove most of the cooked batter. I'd be happy to give the tofu a go but is it the batter and oil that's giving it that "fish n chips" taste.
Or is it just about not eating fish. The contents of the batter is irrelevant as long as it's not fish, or meat, of course.
petemurphy said:
Ate at Wagamama for the 1st time last week, since we're "foreigners"! I was surprised how good it was.
Dort v2 is vegetarian, we all love asian food, so...
I tried WM's spicy cauliflower starter ... LOVED IT!
Dort v2 loved all the veggie dishes she had, so we'll definitely go back when we're next in the UK
Edited by RC1807 on Friday 19th July 13:51
ChrisnChris said:
Phil. said:
My favorite is my wife’s chickpea curry. All natural ingredients and lovely flavor. She also,does a good all natural,chilli.
Which non natural ingredients might go in either of those?
Phil. said:
Ha cool looks good but a lot of oil / my one can be oil free.Basically boil a large handful / bowl of something green for min. Ideal I’ve found is half kale half spinach but tonight I only had spinach to hand.
Blend with 2 cloves of garlic, heaped spoonful of nutritional yeast, salt and pepper, squeeze of lemon juice, spoonful of toasted pine nuts ( or soaked cashews as I did tonight ) and a handful of fresh basil. I sometimes add a slug of olive oil but dont think it’s necessary.
I vary the proportions each time depending what I have and it normally comes out the same. Nutritional yeast is a must but anything green works with it. Have used garlic leaves when in season.
Normally fry some peppers etc to stick in with the pasta.
Basically you can add anything eg fresh chillis the idea being the fresher and more veg the better!
Can stir in some yoghurt to make it smoother - I use normal but imagine Soy yoghurt would work.
Always seems to come out a lovely illuminous green which my daughter loves. And gets everywhere!
petemurphy said:
Ha cool looks good but a lot of oil / my one can be oil free.
Basically boil a large handful / bowl of something green for min. Ideal I’ve found is half kale half spinach but tonight I only had spinach to hand.
Blend with 2 cloves of garlic, heaped spoonful of nutritional yeast, salt and pepper, squeeze of lemon juice, spoonful of toasted pine nuts ( or soaked cashews as I did tonight ) and a handful of fresh basil. I sometimes add a slug of olive oil but dont think it’s necessary.
I vary the proportions each time depending what I have and it normally comes out the same. Nutritional yeast is a must but anything green works with it. Have used garlic leaves when in season.
Normally fry some peppers etc to stick in with the pasta.
Basically you can add anything eg fresh chillis the idea being the fresher and more veg the better!
Can stir in some yoghurt to make it smoother - I use normal but imagine Soy yoghurt would work.
Always seems to come out a lovely illuminous green which my daughter loves. And gets everywhere!
Brilliant thanks Pete, we’ll give it a go.Basically boil a large handful / bowl of something green for min. Ideal I’ve found is half kale half spinach but tonight I only had spinach to hand.
Blend with 2 cloves of garlic, heaped spoonful of nutritional yeast, salt and pepper, squeeze of lemon juice, spoonful of toasted pine nuts ( or soaked cashews as I did tonight ) and a handful of fresh basil. I sometimes add a slug of olive oil but dont think it’s necessary.
I vary the proportions each time depending what I have and it normally comes out the same. Nutritional yeast is a must but anything green works with it. Have used garlic leaves when in season.
Normally fry some peppers etc to stick in with the pasta.
Basically you can add anything eg fresh chillis the idea being the fresher and more veg the better!
Can stir in some yoghurt to make it smoother - I use normal but imagine Soy yoghurt would work.
Always seems to come out a lovely illuminous green which my daughter loves. And gets everywhere!
We like Alpro yogurt. All sorts of varieties and all vegan.
Great thread! And I'm glad someone has already brought up the use of lentils in a veggie/vegan spag vol: I haven't used meat free mince since I tried it!
I have a few recipes on rotation, might add them with pictures as time goes by, but a couple of my favourites are aglio e oglio - pasta with garlic and oil. First seen when Jon favreau cooked or for Scarlett Johansson in Chef. Fantastic dish, just a few ingredients, cooked in the length of time it takes to do the pasta, and an authentic Italian dish to boot.
I have also, if I do say so myself, developed over the years a vegan spag bol that is better than most meaty ones I've ever had.
Fake meat wise - Iceland have a good range at the moment; No Bull. Vegan fish fingers are dreadful but their burgers are superb. Really, genuinely, tasty. Not just for a vegan burger, but a good burger full stop.
I've also come up with a good, simple, salad recipe that I'll get on here next time I do it. I'm cuffed with it as I never come up with my own recipes!
Finally, been messing with some Chinese style food.
https://youtu.be/Vn0NL01RNWc
Some nice recipes here, I've just done the one at 4.00 this evening.
Getting more into tofu. Never a fan of the consistency so I've been trying different methods to make it more 'meaty'. The key seems to be getting as much water out as possible before cooking.
I have a few recipes on rotation, might add them with pictures as time goes by, but a couple of my favourites are aglio e oglio - pasta with garlic and oil. First seen when Jon favreau cooked or for Scarlett Johansson in Chef. Fantastic dish, just a few ingredients, cooked in the length of time it takes to do the pasta, and an authentic Italian dish to boot.
I have also, if I do say so myself, developed over the years a vegan spag bol that is better than most meaty ones I've ever had.
Fake meat wise - Iceland have a good range at the moment; No Bull. Vegan fish fingers are dreadful but their burgers are superb. Really, genuinely, tasty. Not just for a vegan burger, but a good burger full stop.
I've also come up with a good, simple, salad recipe that I'll get on here next time I do it. I'm cuffed with it as I never come up with my own recipes!
Finally, been messing with some Chinese style food.
https://youtu.be/Vn0NL01RNWc
Some nice recipes here, I've just done the one at 4.00 this evening.
Getting more into tofu. Never a fan of the consistency so I've been trying different methods to make it more 'meaty'. The key seems to be getting as much water out as possible before cooking.
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