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Veggie / Vegan food


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2 minutes ago, King Coconut said:

And if you can, grow them! It makes them greater. 

Agreed! I'm so used to shop-bought stuff pissing out water as soon as you show it a picture of fire. I mentioned my spinach earlier; we're so accustomed to wheelbarrowloads wilting away to nothing in the pan, but the first time I cooked up a batch of mine, it didn't go anywhere! Just a plateful of scrummy ironny green goodness.

I've never got on with Quorn - it always left me gassy - but Sainsburys shroomdogs are great. I've not had one in a year, but I remember Iceland's No-Bull burgers being spectacular.

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I’ve been cooking on Twitch for a bit now alongside the gaming stuff. Some of what I’ve made is Veggie friendly including Shakshuka and a Spinach and Feta Frittata.   

Made Veggie Lasagna last night. Was very nice!

I’ve found that the trick with Quorn mince is to not cook it like meat.  If you’re making a bolognese or chilli or something, make the sauce but stick the Quorn mince in right at the end for about

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Homegrown aubergines and tomatoes are just completely different to shop ones.  And tomatoes are piss easy to grow.

 Our veg patch has been blighted by ants this year - they eat the seed out of the ground before it can germinate.  So no parsnips for me next winter. :(

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Apologies, I believe this was asked in the old thread. 

 

20200629_135046.thumb.jpg.eeb5c84a1dc383f3aaf9d009cd387478.jpg

Picked up some of these to use in Fajitas but the instructions say they need to be heated in about 300ml of sauce. Are they gonna be awful if I roast them dry in the oven? Any tips? 

Cheers. 

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3 minutes ago, Silky Kisser said:

Apologies, I believe this was asked in the old thread. 

 

20200629_135046.thumb.jpg.eeb5c84a1dc383f3aaf9d009cd387478.jpg

Picked up some of these to use in Fajitas but the instructions say they need to be heated in about 300ml of sauce. Are they gonna be awful if I roast them dry in the oven? Any tips? 

Cheers. 

I normally just whack these in a wok with some oil and cook them through. I assume you'll be doing some seasoned veggies? If so, cook them until they start to go a bit soft (you can poke a knife through) and then add them to the veg and let cook.

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2 minutes ago, Silky Kisser said:

Cheers. 

Yeah was gonna fry up some onion and peppers to go with so I guess I'll just throw everything in the pan and heat them that way. 

That's what I normally do with these for fajitas (with some seasoning) and it works really well, you'll be grand. 

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I am sure someone has told me before but what's the best way of baking tofu? Is it best to bake the whole block, then cut up, or cut into cubes and then bake?

I've got spices, herbs, probably a fajita rub somewhere, oil, lemon juice etc and really fancied having Baked Tofu, Roasted Broccoli and Potatoes (yeah, it's party time), so if anyone has good recipes for the first two then they would be much appreciated.

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Adding to what Chest said, if you want a meaty texture try the double freeze method. Freeze the block of tofu, then defrost it. Once thawed, whack it back in the freezer and do it again. Once you defrost it a third time to cook, the texture of the tofu changes to a meat like consistency. It’s effort, but if you know your using it in advance worth the effort.

also I marinate it for a while before cooking. Letting it absorb the flavour.

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15 minutes ago, Hannibal Scorch said:

Adding to what Chest said, if you want a meaty texture try the double freeze method. Freeze the block of tofu, then defrost it. Once thawed, whack it back in the freezer and do it again. Once you defrost it a third time to cook, the texture of the tofu changes to a meat like consistency. It’s effort, but if you know your using it in advance worth the effort.

also I marinate it for a while before cooking. Letting it absorb the flavour.

No time for that now but will keep in mind for future.

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24 minutes ago, Hannibal Scorch said:

Adding to what Chest said, if you want a meaty texture try the double freeze method. Freeze the block of tofu, then defrost it. Once thawed, whack it back in the freezer and do it again. Once you defrost it a third time to cook, the texture of the tofu changes to a meat like consistency. It’s effort, but if you know your using it in advance worth the effort.

also I marinate it for a while before cooking. Letting it absorb the flavour.

Would it be possible to get the same kind of result via salting it?

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