Cornbread recipe https://veganhomecooks.online/recipes/oil-free-cornbread/

I was fucking around in the kitchen trying out straining tomatoes to reduce cooking time for sauces and was also thinking about what I could do with the liquid fraction.

I washed some wadi (soy chunks, check the indian food stores/sections) and squeezed them well before putting them in some of the liquid in a sauce pan and simmered. The flavor wasn't remarkable so I added some salt but still nothing to write home about.

So it's not a waste to use the liquid as cooking liquid for wadi but it doesn't do anything special. So I decided to turn it into a glaze.

I am making a bbq sauce at the same time so it was inspired by that. I added:

• apple cider vinegar
• brown sugar
• cayenne pepper
• smoked paprika
• mustard powder

And just let it thicken slowly in the sauce pan. Delicious!

My wife and I have been really loving soy curls. Mostly I have been doing bbq curls (soak 115g in hot water for 10 minutes, drain, cook until done to your liking, add ~1/4c (59ml) bbq sauce of your choice). Dragon soy curls is another one I liked a lot. I also did sweet and sour soy curls, but cannot find the recipe I used.

I am looking for more recipes using them. Please share what you do with soy curls. As this is vegan home cooks, keep recipes vegan. I am a recovering alcoholic, and while I should not have to say, no alcohol, someone always gives an alcohol suggestion.

If you do not share an entire recipe, please share a link to one.

cross-posted from: https://slrpnk.net/post/42117003

What’s the best BIFL electric pressure cooker?

I mostly need something that’ll cook beans fast (with pressure). I want something electric with lots of (pressure-related) safety features. I figured if I got a multicooker, then I could also make yogurt; specifically I want the ability to set the temperature myself (not just "high, med, or low" – but the specific granular number of degrees in Celsius, including low temps down in the 30s)

I’ve read good things about Instant Pot, but I’ve also read some people say they broke after some years. That’s expected for some percent of devices, but the big red flag was that I couldn’t find any place on their site to buy replacement parts. They had a video describing the different components, but it was 40 seconds of trash – no info on how to replace the PCB or troubleshoot other common hardware issues to actually repair this thing. So it didn’t seem very BIFL..

I’m wondering if there’s any commercial-grade alternatives to Instant Pot, which really are BIFL. Something in the thousands of dollars, not hundreds (I’d also be willing to pay more for one that has better sensors for cooking rice – and elimination of stupid fads like radio-control-by-app). Something where they offer very few models and lots of standardized parts – where those parts are clearly purchasable on their website, and they have comprehensive guides on how to fix and replace parts that fail after 10 years.

What’s the best commercial-grade BIFL electric multi cooker?

My wife's had been experimenting with seitan recently, and her latest was bangers. Came out really well!

I did! It was so good. I wish we could put up more than one image so you get the serving as a bonus as well as the cooking pictures.

So this was the test of the strips and nuggets!

Went with what industrial beige would require so 200° fan assisted for 15 mins...

These were excellent. They had a great texture and I think it's the shape, rather than the material creating that.

The burgers have been great but they are a mild chore to bite through. I already made them smaller and thinner than I would have ideally but yeah cutting the pieces right down to sub-1-inch pieces is a bit of a whole new world.

They weren't too visually oily like the burgers which is something. I still am thinking about trying to reduce batter and frying time - I try not to talk in a way that is inspired by diet culture - and of course health matters- but I certainly wouldn't say no to less extra calorie dense coating if I can still get the same crunch/ flavour.

I kept a few strips back because I really want to make some kind of nice, bland, iceberg lettuce, mayonnaise and sweet chili sauce wrap.

But yeah - short story - delicious, spongy, a delight to eat, and very good beige! Probably won't be for a little while (it'll probably be tomorrow or later, let's be honest, even though it'll tucker me out - I'm quite motivated by this), but I'm really looking forward to creating a small mountain of chunks!

I had them with a lot of tamarind ketchup and some leftover roasted sweet potato

Very pleased to announce the experiment progresses well!

This was from frozen at 190° for about 20 minutes....

It was good!

Unattractive amount of oil came out on first turn which suggests quicker frying stage next time.

Ran out of corn flour so pure wheat batter - definitely wants to try it with a decent amount of corn flour.

Kind of inoffensive which suits the simplicity of the mass appeal that I'm looking for.

I'd like it to have been slightly tastier.

I would have a much stronger tasting marinade for the initial lump of flour before even simmering it let alone baking it.

I also have strips and nuggets to try as well!

The quest for a more ethical but industrial grade beige dinner component continues....

Excited with my new project.... Can we pre-fry battered seitan for chickn burgers? Can we stop craving takeaway burgers but also do the hard work ahead of time??

It's early days but they've been frozen... I'll be testing in the oven from frozen and in the oven from defrosted see if we can keep that crispy batter without having to get the deep fryer out every time

Vital wheat gluten made with some leftover tomato and aubergine stew that was very generically spiced... Cumin coriander cinnamon smoked paprika

Simmered in The Ongoing Seitan Broth.... It was used for some gochujang seitan, but honestly is mainly soy sauce and tomato puree. Let out with water.

Didn't have any corn flour so it's just wheat flour batter - same old kind of spices again but no cumin and too much cinnamon because I keep missing that I've picked up the cinnamon. It's led to a really nice fragrant smell though!

Dipped and deep fried at 160 ish (I think my deep fryer thermostat has broken already) for 4 minutes each.

Combo of burgers, strips and nuggets.

Left to cool by an open window so very nice and dry, into the freezer after a couple of hours

Ongoing Broth back in freezer for next simmering

I'm pretty sure aquafaba would replaced egg whites but the non-vegan recipe required some egg yolks as well.

Here is the recipe so you can see how they are use.

What could I use to replaced the egg yolk? Should I live dangerously and try to simply omit it?

I saved some dough from baking bread the day before, so we could make a pizza with some veg from the fridge and some violife shred.

Sauce was home made also.

I baked a cup of brown lentils and cup brown rice with grated carrots, some onions, cubed potatoes and left over canned tomatoes and 4.5 cups of water with nutritional yeast, dill, and curry powder mix in the oven at 175c for like an hour and a half

The raita is cucumber, cilantro, silken tofu, water, salt, pepper, lemon juice and a bit of water blended up.

I didn't use an USA imperial measurement "cup", I used a literal coffee cup lol

Delicious!

I volunteer at a food bank, they give the volunteers food for our time. I was given a large bag of limes. I am looking for recipes to use them!

The only real recipes I have are for cilantro lime rice, and corn and lime salsa.

ETA: I am looking meal ideas more than desserts.

This may look like idli, but it's only the shape, it's actually Dhokla. We had an idli stand so we just repurposed it.

Here's how it is made...

First the water/liquid:

• heat mustard oil in a pan
• add black mustard seeds, green clillies and curry leaves

• after a few seconds pour water, and add salt and sugar to taste
• let it boil once, and add some lemon juice

That's it, the water is done, let it cool down.

Then for the actual dhokla:

• take some besan, that is, split gram flour
• add some vegan curd/yogurt, we used my home made soy curd

• add water and give it this consistency (watch video).

• let it sit for a while, and add some baking power and baking soda (we actually used Eno which is a combination of sodium bicarbonate, citric acid, anhydrous sodium carbonate and some flavours. It is easy to get a hold of.)

• immediately after that prepare it for steam cooking. We used out microwave. They were done in 10 minutes.
• give them a minute or two to cool down and then pour over the liquid we just made.

You can either enjoy it right now, of refrigerate it for an hour or two.

For exact measurements, please look up online, we just winged it.

We don't eat a ton of analogs, but this weekend we went for veggie bacon, vegan eggs and vegan hollandiase, and some sides.

Bacon was LightLife, and eggs are the Yo brand.

https://veganhomecooks.online/bean-board/

Every time someone joins our Discord, we ask the one question that really matters: what’s your favorite bean? This is the leaderboard of everyone who’s answered so far.

Join the discord and let us know to join the ranks of the bean board!