Hi all. I cook as often as I can and thought it might be fun to chat about any recipes you’ve tried or would like to try! I’m vegan so anything I post in this thread will be too. Maybe even share snacks or restaurants that are you’ve tried that you’ve liked!

To start is a simple sauce/stir fry recipe I make when I’m pretty tired after a long day:

Spicy salty sweet sauce:

1-2 tbsp gochugaru
1 tbsp white or black rice vinegar
1 tbsp mirin
1 tbsp soy sauce
1 tbsp agave or maple syrup
1 tsp corn starch

I usually put all of the ingredients together except for the corn starch and then set aside as I do the rest of the prep.

The rest of the recipe is a bit more variable as I have certain ingredients but looks like this:

1 cup cooked white rice OR hand pulled noodles

Noodle recipe:
250g all purpose flour
125 ml water
1/4-1/2 tsp salt
Canola oil

I add the flour, water, and salt to a bowl, mixing with my fingers. It starts to form pretty quickly into a mass. I knead the mass of dough into a ball until uniform. With the large, smooth dough ball I cut it into 8 pieces with a knife, roll them into a sort of prolate spheroid shape, and coat with canola oil. Put the oiled dough shapes into a bowl and cover with a damp towel. Let them rest for about an hour or so.

Heat a pot of water. Flatten the dough pieces into rectangles with a rolling pin. Use the rolling pin (if it’s a thin one, otherwise I use large chopsticks), to press the dough lengthways to create a sort of seam. Hold each end of the dough and slowly pull to stretch. Slap on counter as you pull a few times. Stretch it as long or short as you’d like. On the seam you made with the rolling pin, split the noodle apart so that the noodle is now a large loop. Put into the boiling water and wait roughly a minute /or until it’s floating. Can cook a few noodles at a time, though I usually do one or two and roll/pull while they boil.

With the noodles or rice done or going and the sauce almost ready, start to chop vegetables, maybe a cup or so of 2-3 types. I like Napa cabbage, squash, green onions, bell pepper, and carrots but really get whatever you’d like or have on hand at the time. Sauté the vegetables in a tbsp or so of oil (I use canola or olive), starting with onions/garlic and then adding others as you see fit. Once the vegetables are done to your liking, add the noodles or rice, then the sauce (adding in the corn starch to the sauce at this point) and stir.

Often I’ll actually fry a half block or block of tofu I’ve cubed before adding vegetables into the oil. I usually do this as the noodles (or if I’m doing a pot of rice, as it begins to cook) are about done resting, maybe with 15-20 mins to go, since frying tofu can take awhile.

I like to serve in bowls, topping with a dash of sesame oil, black sesame seeds, and fresh green onion.

I’ll post more recipes in the thread as I make them but this is probably the most frequent thing I make in a given week. Feel free to share your own!

Spouse fell in love with Rancho Gordo's premium dry beans, and got a subscription.

We're now swimming in beans, but I'm not a bean lover - they usually taste bitter to me unless huge amounts of spice and vegetables are added. I prefer Asian cuisine flavor profiles, and dry beans don't seem to figure in much Chinese, Thai, or Vietnamese cookery.

But I'm game to try anything - please hit me with your favorite bean recipes. Vegetarian or vegan for preference, but I'll look at recipes that include animal products for flavoring and come up with my own alternatives.

Meat and other related animal products are well-known for being efficient at providing the body with all nine essential amino acids. But as someone who is relatively new to eating a completely plant-based diet, I am struggling to find a variety of foods to incorporate into my meals to get an adequate amount of complete protein. I'd love to hear anything and everything from more experienced vegans about getting protein!

I just made this coronation chickpea sandwich filler and I feel compelled to shout from the rooftops how good it is! I love a good meaty dish but I genuinely feel like this is better than the traditional coronation chicken version - to the point that I don't see a reason to bother with coronation chicken again. I will always have this instead now. There is a caveat; I did make a few tweaks to this:

• I replaced the tinned chickpeas with 200g of dried chickpeas, soaked overnight and cooked with a few bay leaves and plenty of salt
• I replaced half of the mayonnaise with greek yoghurt (I do this for coleslaw and potato salad too and it's great)
• I toasted whole spices and made my own curry powder

Even without these changes I'm sure it's still a very tasty end result. Has anyone else had a similar experience? What vegetarian or vegan dishes have you found that are superior to their meat counterparts?

One of my favourites is inspired by Thai green curry and includes:

• Coconut Milk
• Homemade Vegetable Broth (as needed)
• Homemade Green Curry Paste
• Shallots, Garlic, & Ginger
• Kaffir Lime Leaves
• Green Lentils
• Freshly Squeezed Lime Juice & Zest
• Lemongrass Stalks
• Green Bell Peppers
• Solano Peppers
• Bamboo Shoots
• Snow Peas
• Zucchini
• Spinach
• Coconut Sugar
• Soy Sauce
• Salt
• Spices: Cumin, Chilli Powder, Red Pepper Flakes, Black Garlic, Turmeric, Coriander, and Pepper (as needed)

Served with crispy tofu, coconut rice, Thai basil, and homemade “roti” (using sweetened condensed coconut milk and avocado oil).

—

I think we’ve had some variation of this recipe every week for the last two years. It’s not too hard for me to make after work, makes great leftovers, freezes well, and seems to be well liked.

I do try to make as many things from “scratch” as I can, since I find growing the vegetables and herbs, as well as making my own milks, dough, and tofu, really elevate the whole thing. Though ingredients that are store bought or from farmers markets work just as well.

Has anyone been experimenting with that? I recently found some fairly easy tutorials on tiktok. I always thought you need like special coagulates to make tofu, but apparently with many beans you can just boil them or add some acid to make them firm. And yeah, you can make tofu from essentially any beans, peas or lentils.

I tried making some green peas tofu, and so far i'm not too happy with the taste. It has a wierd, a bit caustic, aftertaste. I'm not sure if it's the green pea or my recipe...
I will definitely be trying lentils next!

I specifically say "easiest" not "best", because sometimes we're tired after work and just want a five/ten minute thing.

I'm currently eating a bowl of my easiest salad, consisting of:

Ingredients
Can of chickpeas
Bunch of roquette (aragula for the Americans here)
Couple of handfuls of green beans
Couple of tomatoes
Alfalfa if you have it

Dressing
2 tablespoons Dijon mustard
Olive oil
Swish of red wine vinegar (white wine vinegar would work as well, as would balsamic probably)
Salt/pepper
Lemon juice
Dried dill (optional)

Looks like a lot, but if you have the ingredients it's super easy.

1. Drain the chickpeas, put in a bowl, add all the dressing stuff.
2. Stir, and also maybe mash some of the chickpeas for texture (I just use a fork and do both at the same time)
3. Roughly chop up the tomatoes and green beans, add them and the roquette/alfalfa to the chickpeas, then eat.
   Takes like five minutes.

What are yours? I am so so often lazy and hungry. I need easy recipes.

Hello!

I was just wondering if anyone has any tried and true vegetarian/vegan cabbage recipes? I got a local farmer's produce box and have been receiving a whole head of cabbage each time. I'm running out of ideas on what to make. So far I have made:

• Korean Vegetable Pan Cakes
• Veggie Stir Fry
• Ginger Cabbage Gyoza
• Cabbage Stew
• Sour Kraut
• Veggie Lasagna
• Atkilt

It's to the point where I'm tossing cabbage into whatever (shredded cabbage ontop of tacos or on
veggie burgers, mixing it into spaghetti sauce, etc.). So any recommendations on additional things that can be made with cabbage would be most appreciated!

Since I was a kid my main reason for avoiding meat has been the spongy, chewy texture that makes me nauseous in just a couple of bites. I've been trying to find good substitutes, but despite vegan stuff becoming more popular, food companies are all trying to make the taste and mouthfeel imitate meat. Nice for a meat lover turning vegan, not so much for someone who never liked meat to begin with.

I've tried tofu and soya chunks, but they both had the aforementioned problem. Coarse soybean meal is the only very high protein (>50%) thing I can handle, as when cooked it closely resembles one of the few meat products I used to eat without a problem: ground beef/meat.

Are there any foods that are of softer consistency? Something similar to beans, cheese, or fish, perhaps.

I should mention that I live in Europe, so any US specific brands/chains may or may not be available here.

Lately I've been trying to be better about cooking a decent breakfast for myself every morning instead of grabbing sugary stuff at a coffee shop, blowing money for something fancier, or wolfing down a breakfast bar.

I'm also trying to be a boring adult and limit my sugar intake, avoid gluten on account I'm apparently at risk for celiac disease, and would like to try and be vegan whenever possible.... couple this with me being incredibly lazy and us not having a dishwasher in our apartment, and I've got what feels like very few options.

For the past two months, every weekday I've been crumbling firm tofu over a heated pan set to medium, throwing in some paprika, turmeric, salt, garlic & onion powder, nutritional yeast, stirring that up a bit for five minutes, and then ripping up a cup of pre-packaged kale/spinach leaves over it before taking it off the heat and tossing in a tablespoon of oat milk. I'll then eat half and leave the other for my wife.

It's been OK, but I'm trying to look into other options just to add some variety, and was curious if someone else has found something that works for them that I might be able to piggyback off of for inspiration.

I just had an "Impossible" burger here in Vegas. I honestly couldn't believe it wasn't meat.

I'm not vegan or Vegetarian, but I eat it from time to time.

Any other good recommendations out there for good meat substitutes?

I am putting on a fair amount stomach fat. I am not really gaining weight, but my stomach is noticeably bigger and I am getting chubby. I am uncomfortable all the time at work sitting at my desk because of it. I'll be 30 in December so I need to get ahead of this. My body is tight all over. When I walk I can feel how tight my hamstrings are.. My diet is garbage. I just want to start getting this under control and also working on developing routines.

What are some good resources on meal plans and what foods / combinations of foods and hat quantity is however many calories?

I am a very simple person. I look these up and it says stuff like

Breakfast: 1 cup Oatmeal, 2 tablespoons Almond butter, mixed in, top with cinnamon, 1/2 cup Blueberries

Lunch: Tomato hummus artichoke salad

Dinner: Veggie Chili - 1/2 cup black bean, 3/4 cup canned tomatoes and liquid, 1/2 cup sliced zucchini.........

I like basic things. I like plain oatmeal and a banana, salad that is basically lettuce carrots tomatoes and no dressing. Some times I just want a few boiled potatoes for dinner (usually about 2 -3 halved making 4 - 6 halves) with nothing on them or an apple and some few carrots for lunch.. That's what I like.

I really don't like to eat a big lunch at work because I sit at a desk all day and I have no way to burn the calories I take in. So I tend to skip eating at lunch since I don't get very hungry anyway..

I am not currently vegan. I want to transition and I just need simple meal plan ideas for about 2000 calories so I can start exercising again and be able to burn more than I take in. I'd like to develop a routine of eating breakfast, lunch and dinner and being conscious of what I am taking in. Even if lunch is an apple and some carrots.

Thanks.

In a nutshell (TL;DR)

Dolmas are stuffed grape leaves or vegetables (commonly peppers or zucchini) steamed for several minutes inside a pot with about an inch of salted water (or broth) brought to a boil, then kept at a low simmer with a lid. The stuffing components vary and are easily tweaked for vegan/vegetarians or allergies, but often include a mixture of herbs and spices, rice (cooked or uncooked), eggs as a binder, and/or ground meat.

For my next trick, I'll show you how to make them using only 4 words in the next sentence. Here's the entire process.

Grocery list (ingredients in bold are suitable for vegans. Ingredients with a † are optional.)

Dolmas

• † 30 - 50 fresh grape leaves or brined leaves
• 4 bell peppers
• 1 - 2 tablespoons olive oil for drizzling
• † juice of half a lemon
• water or stock enough to cover an inch in the pot

Filling

• 500g [1 lb] ground meat (pork, beef, and lamb are most common)
• † 180g [1 cup] uncooked white rice
• 10g [1 TBSP] kosher salt
• † 1 whole egg
• † 1 diced medium onion
• 2 - 4 tablespoons ground cumin
• 2 - 4 tablespoons ground paprika
• † 2 - 4 tablespoons ground coriander
• † 1 - 2 tablespoons ground turmeric
• 2 tablespoons freshly ground black pepper
• † 1 tablespoon dried red chili flakes

Vegan prep

Double the uncooked white rice and cook as directed on the package in water or vegetable stock with the salt, pepper, and spices. Let cool, then mix in diced onion (if using) and proceed with assembly and cooking as directed below, but reduce the total simmering time to 15 - 20 minutes.

Step-by-step (with higher res photos)

• Trim the stems off your fresh grape leaves and cut the tops off the bell peppers (if using), removing the stem and seedy core. Retain the cut piece as a "lid" for each pepper.
• Add your stuffing ingredients to a large bowl and mix them all thoroughly with a spoon or clean wet hands.
• Hold a prepared leaf centered on your palm underside (veiny side) up and place a tablespoon of filling towards the center of the leaf.
• Fold the left bottom part of the leaf up horizontally and press onto the wet filling.
• Fold the remaining left half vertically over the filling and press gently to crease.
• Fold the right bottom part to cover the remaining exposed filling.
• Fold the remaining right half of the leaf over the left.
• Firmly roll the filled part of the wrapping up once. Press to shape into a rough cylinder.
• Continue rolling until the end point of the leaf can be tucked under on a flat surface.
• Repeat for the other leaves, but retain enough to cover each pepper lid.
• Stuff the bell peppers with the remaining filling and top with a lid and a leaf to cover the stem hole.
• Place the peppers upright in a large pot, leaning them against the sides if necessary.
• Layer the stuffed leaves on the bottom of the pot between the peppers, flap end facing down.
• Add cool water (or broth) just to cover the layer of wrapped leaves, or at least an inch. Don't worry if a few float up.
• Drizzle with olive oil, grind some black pepper on, and add a couple good pinches of salt to the water - if you're only using bell peppers, squeeze in the juice of half a lemon to mimic the flavor the grape leaves would've added during cooking.
• Bring to a boil over medium high heat, then add a lid and back the heat down just enough enough to simmer.
• Let simmer for at least 45 minutes (60+ if using bell peppers) or until the meat is cooked and the rice soft enough to eat.

Storage

Store with the broth in the cooking pot for under a day. For longer, refrigerate and reheat on the stove or microwave. You can experiment with freezing cooked grape leaf dolmas and steaming them to thaw and re-cook, but I've never tried - they don't last long enough in my house.

Sourcing grape leaves

To identify a potential vine, look for curly forked tendrils that climb and clusters of tiny immature green grapes. This source has good photos and background info.

Wild grapevines grow in many locations that are conducive to growing wine grapes. They often thrive in moist habitats located next to streams or riverbanks, but can also be found in forested areas, meadows, along roadsides and are especially fond of any kind of man-made fencing.

Or you can get them in a jar online or in the international section of your local large grocery store.

NB: Do your research and be careful when harvesting wild plants. The dangerous lookalikes to wild grapes are Canada moonseed (Menispermum canadense) and porcelain berry (Ampelopsis glandulosa var. brevipendunculata)

Storytime?

What? Does this look like a typically self-indulgent food blogger post florid with vapid musings only tangentially related to the recipe because longer word count pushes such entries to top SEO results? ...ok, just this once.

Used to work with an older Iraqi watchmaker who came to the country as a highly-skilled refugee. Sometimes I'd give him a ride to the shop from his apartment, and in limited English he'd insist on cooking us dinner before I left. When he visited another co-worker's place, he noticed wild grape leaves on several vines growing out of the property, and collected them. I saw the leaf pile on the counter and asked what he was going to do with them, and if he was sure they were edible. "Yes, yes! For dolmas. I'll show you," he said, removing a pack of ground pork and bell peppers from the fridge.

For the next couple summers, I made dolmas from the wild grapes in the neighborhood, and now I have good neighbors who allow me to prune and harvest excess leaves from their fruiting grapevines during the season.

I've somewhat recently become vegan and am looking for more recipes to cook. I love pretty much all kinds of food, especially kinds I haven't tried before. If anybody has any great recipes that are vegan, I would love to share.