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Random Food Questions Thread - Page 371

post #5551 of 7334
Quote:
Originally Posted by mordecai View Post

This is mostly how I eat at home when I am cooking a lot. At least during the week.
that does not answer the question!foo.gif
we tested some recipes from a guy named tal ronnen and they were surprisingly good (too me, anyway).
post #5552 of 7334
Link please?
post #5553 of 7334
Quote:
Originally Posted by mgm9128 View Post

Link please?
i'd almost forgotten the commentary after that. god those people are nuts.
post #5554 of 7334
I'd take a closer look at Asian cuisine in general.
post #5555 of 7334
Quote:
Originally Posted by foodguy View Post

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

Why am I not surprised to see menstruation referenced in comments about veganism?
post #5556 of 7334
Cooking with Kurma

Not strictly vegan, he uses dairy in some recipes.
post #5557 of 7334
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).
post #5558 of 7334
Quote:
Originally Posted by itsstillmatt View Post

Why am I not surprised to see menstruation referenced in comments about veganism?
do you have something against sister moon?
post #5559 of 7334
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.
post #5560 of 7334
Quote:
Originally Posted by b1os View Post

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).
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.
post #5561 of 7334
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.
post #5562 of 7334
Quote:
Originally Posted by foodguy View Post

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.

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.
post #5563 of 7334
Quote:
Originally Posted by gomestar View Post

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.
post #5564 of 7334
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.
post #5565 of 7334
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.
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