I don’t know if a vac sealer would help, but I have no experience with one. I’ve seen a recipe that uses one to get marinade deep into a mushroom steak, but mushrooms are not the same as tofu!
Give it a try and report back!
Yup! Soak beans over night, sauté veggies in the instapot with oil, add spices/beans/broth, blast in instapot. They’re better the next day.
Same rice method you described. But I don’t use a rice cooker because I don’t have one. And I use tomato paste, not salsa.
That’s the recipe I used!
The beans are always good. When in doubt- soak beans.
Same. The texture of mushrooms is just not quite the same. Lions mane is better than the traditional grocery store style, but it definitely still has issues. I think if I put a thicker marinade on it and seared it a bit more heavily it would have helped.
The parts of the “meat” that came from the center stalk of the mushroom definitely struggled with the rubbery texture issues. But the external edges of the mushroom fruit had a better, more tender meatiness.
Biked to the farmers market to snag some giant lions mane mushrooms. Cooked/pressed them into steaks. Marinated with beet root powder, red wine, oil, seasonings in the fridge. Take it out, sear it up, and slice it.
I can’t add a photo in the body of this post, but if there’s interest, I’ll post another with just the “meat”
Edit: home made fresh corn tortillas, homemade beans, and my take on Spanish rice.
Imagine the government paying you to not eat meat… the dream!
Damn. Good work gathering those links.
Also: fuck off, mcdonalds.
I think the fact that there are ~40% of bills that both rich and middle class Americans oppose is pretty solid proof that congress doesn’t give a shit about what American citizens want them to pass… or am i misinterpreting this?
Nice set of notes! Honestly, that looks pretty similar to what we got: -kelp granules -msg -soy sauce -beet juice
I wouldn’t say it tastes like salmon much. But between the kelp granules and the nori “skin”, it gives off enough fish vibe to distinguish it from plain ol’ pan fried tofu.
I wish you luck in your journey. I would love to have a bagel and lox again (minus the dead animal)
That used to be true. It is not the case any more. I believe that is why they now add natural beef flavoring to their fries.
Quick correction: McD’s fries are vegan everywhere except the US. They use some sort of milk and “natural beef flavoring” in the breading here for some dumb ass reason. In Europe they’re vegan though.
Couple experiments with making tofu replicate the texture and fishiness of salmon.
Marinade is full of seaweed(flavor) and beet juice(color).
The “skin” is made with rice paper and nori. Struggled to keep the skin stuck to the tofu, and varying cook methods achieved varying levels of crispness. But on the whole- great stuff. Great excuse to eat a block of tofu with pretty minimal prep.
Some pan fried squash on the side.
I love making naan in my pizza oven. Especially since I don’t make nearly as much pizza now that I don’t eat cheese!
We use extra firm tofu instead of paneer, and it’s texture is actually pretty perfect for it.
I make seitan deli meat loaves in two flavors: Turkey and ham. This is the ham variety. Sliced thin, and lightly toasted in a pan with a dash of oil. Let the edges get crispy, pile it up, and slap a piece of fake cheese on it. Cover the pan and let melt.
In a different pan, sauté some diced onion in olive oil until slightly carmelized. Turn off heat, add horseradish mustard, mix.
Toast ciabatta bun, spread the onion/mustard mix on, top with the meat/cheese pile, load up some pickles and go crazy.
I have a pic of the inside after I took a bite which better shows the texture of the “ham”, but I have no idea how to add it.
Sorry for the shit pic. I’m a bit drunk right now.
Made my normal crispy tofu bullshit, but instead of coating it in Buffalo sauce and wrapping it up with celery and ranch, I followed a recipe I stumbled into on YouTube: https://youtu.be/-zkj_8bOd58?si=oS_iEd8MtRdmbijD
I steamed some leftover rice, and cooked up some. Asparagus from the garden as well as some bok choy I had leftover. Shit was slappin.
Not true. VFTs prefer nutrient poor soil. In fact, the main reason owners of these plants fail to keep them alive is not watering them with pure enough water. You’re supposed to use water with a TDS below 100ppm. Rain water or RO water preferred.
The reason these plants can survive in such low nutrient soils is because they evolved a different mechanism for obtaining nutrients.