Random Food Questions Thread - Page 371

that does not answer the question!
we tested some recipes from a guy named tal ronnen and they were surprisingly good (too me, anyway).

Link please?

i'd almost forgotten the commentary after that. god those people are nuts.

I'd take a closer look at Asian cuisine in general.

Why am I not surprised to see menstruation referenced in comments about veganism?

Cooking with Kurma

Not strictly vegan, he uses dairy in some recipes.

MGM, you might want to get Ottolenghi's cookbooks too (if you don't already have them). Some recipes are "just" vegetarian but I'm sure you can adapt. Will report back on Jerusalem once i receive it (next couple of days).

do you have something against sister moon?

About 50% of my meals cooked at home are vegetarian (not vegan, though I have had some very good vegan recipes), while the other 50% are fish with vegetables. I love meat and all, but I don't particularly miss it for dinners, if I want some I'll just grab it at lunch.

if it's vegan food, I much prefer straight vegetables instead of veganized meat substitute (universally awful). The Candle Cafe Cookbook is pretty good, and I always like the Moosewood books (also not "true" vegan). As mentioned, Plenty is also excellent.

unless you desperately want to belong to a fringe group (fringe-ier than SF even), ottolenghis recipes are far superior to any vegan stuff i've had.

I usually bring either the celery root/fennel glaze I posted in the Recipe Thread or the carrot/white bean/dill recipe from 101 cookbooks to potlucks. People invariably love both and neither requires butter.

a fair number of recipes from that book strike me as vegan, or damn close (ie - a drizzle of yogurt on this is the only non-veg thing). Since my other half is lactose intolerant, most of the recipes we've made from there are lacking much dairy, and we still have plenty of options.

yup. i should have said "purely vegan". for a long time in vegetarian cooking there has been the tendency to create mouthfeel and satisfaction by loading up with cheese and cream (not that there's anything wrong with that). ottolenghis are much more sparing. but he uses about as much yogurt as most people do butter.

I cook a lot of vegetarian food, though rarely a whole vegetarian dinner. Never vegan, as far as I know. Often we'll have two vegetarian dishes and a small meat or fish. I find that is what I prefer.

we eat vegetarian probably 3 or 4 nights a week. an omelet or a frittata, a pasta or risotto, something like that. never miss the meat. plus, it's amazing how little good meat it takes now to be really satisfying. a couple of small lamb chops, if they're cooked right, feels like a steak used to.