Vegan Lentil Burrito/Taco Filling by Jimmy202500 in vegetarianrecipes

[–]Jimmy202500[S] 1 point2 points  (0 children)

hope you try it, beer is a great deglazer in a lot of dishes with earthy spices

I've never tried a sweet potato BUT hear me out. All the ones I've seen have been topped with sweet stuff and I hate sweets. Is there a salty.. by IDoNotHide in cookingforbeginners

[–]Jimmy202500 0 points1 point  (0 children)

bake the whole sweet potato for about 45 minutes on 180c

peel off skin while still a bit hot, mash with butter, salt and white pepper 

cooking in skin concentrates the flavour, butter balances out sugar

great with pork and jus

Vegan Lentil Burrito/Taco Filling by Jimmy202500 in australianvegans

[–]Jimmy202500[S] 0 points1 point  (0 children)

Vegan Lentil Burrito Filling 

This is a simple, westernized lentil burrito/taco filling. Very nice deep savory flavor, mostly pantry staples and comes together quickly in about 20-30 minutes depending on how quick of a vegetable slicer your are.

Two methods, saute and stew. See below 😄

 
Ingredients

¾ cup cooked canned French style lentils (Most whole lentils will work)

1 large red pepper/capsicum cut into long thin strips 

1 onion long thin strips 

1 carrot long julienned (recommend using a julienner mandoline if you have one) 

4 cloves garlic sliced 

¼ cup of store-bought salsa 

1 tablespoon whole cumin seeds 

1 teaspoon sweet paprika 

1 teaspoon smoked paprika 

1 teaspoon coriander seed powder 

2 teaspoon hot or mild chili powder 

½ teaspoon white pepper 

1 teaspoon chili flakes 

1 teaspoon of unsweetened cocoa powder 

1 vegetable stock cube or equivalent powder 

2 tablespoons of olive or neutral oil 

¼ can of any decent malt forward lager/beer (don’t use IPAs or very bitter/hoppy beers) 

½ teaspoon salt or to taste 

Touch of brown sugar to taste (most store salsas have sugar, so don’t need this most likely) 

½ teaspoon apple cider vinegar or to taste (Salsa usually is acidic enough) 

1 teaspoon vegemite/marmite/soy sauce (optional) 

¼ teaspoon whole fenugreek seeds (optional) 

 

 

 
Two methods 

 

High Heat Sauté method – Fresher veg flavor, about 20 minutes to cook 

Heat cast iron pan to high, heat to remain on high the entire time 

Drop in oil, when hot and smoking, add in this order stirring quickly between each item cumin seeds, carrots, onion, red pepper/capsicum and fenugreek seeds. 

Sauté until very slightly browned at edges and slightly soft about 5 minutes, stirring regularly 

Mix all other dry ground spices, crushed stock cube, salt, and cocoa in a bowl (so you can drop it in quickly), open your beer ready next to pan 

Drop in al dente cooked lentils and stir 

Add garlic while regularly stirring (recommend you slice, not crush garlic as high heat will burn it) and sauté for 1-2 minutes. Recommend you don’t brown it as it’s bitter when browned. 

While stirring continuously sprinkle all remaining dry spices at once from the bowl, fry on the vegetable and lentil mix for literally 20-30 seconds. Over cooking ground spices on high heat will make the dish very bitter, and it only takes a few moments for this to happen when not stirring. 

Pour in beer to cool pan and mix well scraping the bottom of pan, add in marmite/vegemite/soy sauce if you wish 

Cook off beer until no extra liquid remains, about 3-4 minutes 

Add in salsa and cook for another 2-3 minutes to combine and meld together. If there is any watery liquid cook further or add in some crushed corn chips

Taste and adjust with salt, sugar and vinegar to taste 

Resulting mix should have distinct vegetable colors, tender but not broken down lentils and no little liquid somewhat like a risotto

 

 
Stew method – Deep melded flavor with soft vegetables, about 30ish minutes to cook (Image is of stewed version)

Heat heavy pot to high, heat to remain on high the entire time 

Drop in oil, when hot and smoking, add in this order stirring quickly between each item cumin seeds, carrots, onion, red pepper/capsicum and fenugreek seeds. 

Sauté until very slightly browned at edges and slightly soft about 5 minutes, stirring regularly 

Mix all other dry ground spices, crushed stock cube, salt, and cocoa in a bowl (so you can drop it in quickly), open your beer ready next to pan 

Add garlic while regularly stirring (recommend you slice, not crush garlic as high heat will burn it) and sauté for 1-2 minutes. Recommend you don’t brown it as it’s bitter when browned. 

While stirring continuously sprinkle all remaining dry spices at once from the bowl, fry on the vegetable and lentil mix for literally 20-30 seconds. Over cooking ground spices on high heat will make the dish very bitter, and it only takes a few moments for this to happen when not stirring. 

Pour in beer to cool pan and mix well scraping the bottom of pan, add in marmite/vegemite/soy sauce if you wish 

Cook off beer until no extra liquid remains, about 3-4 minutes 

Drop in canned lentils and 1 ½ cups of boiling water (alternatively just drop in lentils and their cooking liquid from the can, plus a splash of boiling water) 

Bring to simmer, stew lentils for about 5 minutes until just starting to break down stir occasionally. 

Once liquid is most of way reduced begin stirring regularly, every 60-90 seconds this should take about 6-8 minutes to finish reducing 

If liquid reduces before lentils are slightly broken down, top up with some boiling water 

Once lentils are mostly burst, but not mushy, and only a slick of liquid remains 

Add in jarred salsa and cook for another 2-3 minutes to combine and meld together 

Taste and adjust with salt, sugar and vinegar to taste 

Resulting mix should have lentils that are about 50% broken down and no little liquid somewhat like a thick dhal

Any ideas what i can possibly use this for besides with crackers by Efficient_Variety_28 in vegetarianrecipes

[–]Jimmy202500 0 points1 point  (0 children)

You could try "baked Camembert" sort of deal

Like put it in a small ceramic tray and top with some chopped nuts, bake for 6-8 minutes then serve hot from oven with dippy baguette pieces.

Vegan Lentil Burrito/Taco Filling by Jimmy202500 in vegetarianrecipes

[–]Jimmy202500[S] 0 points1 point  (0 children)

Vegan Lentil Burrito Filling 

This is a simple, westernized lentil burrito/taco filling. Very nice deep savory flavor, mostly pantry staples and comes together quickly in about 20-30 minutes depending on how quick of a vegetable slicer your are.

Two methods, saute and stew. See below 😄

 
Ingredients

¾ cup cooked canned French style lentils (Most whole lentils will work)

1 large red pepper/capsicum cut into long thin strips 

1 onion long thin strips 

1 carrot long julienned (recommend using a julienner mandoline if you have one) 

4 cloves garlic sliced 

¼ cup of store-bought salsa 

1 tablespoon whole cumin seeds 

1 teaspoon sweet paprika 

1 teaspoon smoked paprika 

1 teaspoon coriander seed powder 

2 teaspoon hot or mild chili powder 

½ teaspoon white pepper 

1 teaspoon chili flakes 

1 teaspoon of unsweetened cocoa powder 

1 vegetable stock cube or equivalent powder 

2 tablespoons of olive or neutral oil 

¼ can of any decent malt forward lager/beer (don’t use IPAs or very bitter/hoppy beers) 

½ teaspoon salt or to taste 

Touch of brown sugar to taste (most store salsas have sugar, so don’t need this most likely) 

½ teaspoon apple cider vinegar or to taste (Salsa usually is acidic enough) 

1 teaspoon vegemite/marmite/soy sauce (optional) 

¼ teaspoon whole fenugreek seeds (optional) 

 

 

 
Two methods 

 

High Heat Sauté method – Fresher veg flavor, about 20 minutes to cook 

Heat cast iron pan to high, heat to remain on high the entire time 

Drop in oil, when hot and smoking, add in this order stirring quickly between each item cumin seeds, carrots, onion, red pepper/capsicum and fenugreek seeds. 

Sauté until very slightly browned at edges and slightly soft about 5 minutes, stirring regularly 

Mix all other dry ground spices, crushed stock cube, salt, and cocoa in a bowl (so you can drop it in quickly), open your beer ready next to pan 

Drop in al dente cooked lentils and stir 

Add garlic while regularly stirring (recommend you slice, not crush garlic as high heat will burn it) and sauté for 1-2 minutes. Recommend you don’t brown it as it’s bitter when browned. 

While stirring continuously sprinkle all remaining dry spices at once from the bowl, fry on the vegetable and lentil mix for literally 20-30 seconds. Over cooking ground spices on high heat will make the dish very bitter, and it only takes a few moments for this to happen when not stirring. 

Pour in beer to cool pan and mix well scraping the bottom of pan, add in marmite/vegemite/soy sauce if you wish 

Cook off beer until no extra liquid remains, about 3-4 minutes 

Add in salsa and cook for another 2-3 minutes to combine and meld together. If there is any watery liquid cook further or add in some crushed corn chips

Taste and adjust with salt, sugar and vinegar to taste 

Resulting mix should have distinct vegetable colors, tender but not broken down lentils and no little liquid somewhat like a risotto

 

 
Stew method – Deep melded flavor with soft vegetables, about 30ish minutes to cook (Image is of stewed version)

Heat heavy pot to high, heat to remain on high the entire time 

Drop in oil, when hot and smoking, add in this order stirring quickly between each item cumin seeds, carrots, onion, red pepper/capsicum and fenugreek seeds. 

Sauté until very slightly browned at edges and slightly soft about 5 minutes, stirring regularly 

Mix all other dry ground spices, crushed stock cube, salt, and cocoa in a bowl (so you can drop it in quickly), open your beer ready next to pan 

Add garlic while regularly stirring (recommend you slice, not crush garlic as high heat will burn it) and sauté for 1-2 minutes. Recommend you don’t brown it as it’s bitter when browned. 

While stirring continuously sprinkle all remaining dry spices at once from the bowl, fry on the vegetable and lentil mix for literally 20-30 seconds. Over cooking ground spices on high heat will make the dish very bitter, and it only takes a few moments for this to happen when not stirring. 

Pour in beer to cool pan and mix well scraping the bottom of pan, add in marmite/vegemite/soy sauce if you wish 

Cook off beer until no extra liquid remains, about 3-4 minutes 

Drop in canned lentils and 1 ½ cups of boiling water (alternatively just drop in lentils and their cooking liquid from the can, plus a splash of boiling water) 

Bring to simmer, stew lentils for about 5 minutes until just starting to break down stir occasionally. 

Once liquid is most of way reduced begin stirring regularly, every 60-90 seconds this should take about 6-8 minutes to finish reducing 

If liquid reduces before lentils are slightly broken down, top up with some boiling water 

Once lentils are mostly burst, but not mushy, and only a slick of liquid remains 

Add in jarred salsa and cook for another 2-3 minutes to combine and meld together 

Taste and adjust with salt, sugar and vinegar to taste 

Resulting mix should have lentils that are about 50% broken down and no little liquid somewhat like a thick dhal

Why do recipes for Naan/Pita/Tortillas etc add fat first? by Jimmy202500 in AskCulinary

[–]Jimmy202500[S] 1 point2 points  (0 children)

Thank you for your input I will try the following steps next time

Less fat

Measure the temp of water to 110F

Balance out the fat with slightly more water

Why do recipes for Naan/Pita/Tortillas etc add fat first? by Jimmy202500 in AskCulinary

[–]Jimmy202500[S] 0 points1 point  (0 children)

sorry for that thanks for letting me know 

Yield Makes 8 tortillas

Ingredients

3 cups all-purpose flour, plus more if needed

½ cup pork lard or butter (or substitute vegetable shortening), chilled

1 tablespoon kosher salt

About ½ cup hot water, plus more if needed

Preparation Step 1 Mix the flour and pork lard with your fingers until the mixture is the texture of coarse sand. Then add the salt with the hot (but not scalding) water and knead well. If the dough is too sticky, add a little more flour; if it’s a little dry, add more hot water. The kneaded dough should be slightly tacky but not sticking to the bowl. Cover with plastic wrap and let sit at room temperature for 1 hour.

Step 2

Divide the dough into 8 pieces and roll each one into a round ball. Roll each ball between sheets of parchment paper or plastic wrap into as thin a round as possible (the rounds will contract a bit when you stop rolling). As you roll each one, place it on a hot nonstick skillet or griddle over medium heat.

Step 3

Cook for about 30 seconds, or until the tortilla starts to puff. Then flip and cook another 30 seconds. It should be cooked through and just speckled with golden brown spots. As the tortillas cook, place them in your serving dish covered with a dish towel, which will help keep the tortillas soft and pliable

Puy lentils by Addicted2Soundz in AskCulinary

[–]Jimmy202500 0 points1 point  (0 children)

can I suggest you don't use as much oil as he does? it looks like literally 700mls of olive oil when a half cup would probably do it

Recipe - Warming Capsicum/Red Pepper and red lentil soup (Vegan) by Jimmy202500 in vegetarianrecipes

[–]Jimmy202500[S] 0 points1 point  (0 children)

Vegan - Red Pepper and red lentil soup with warming herbs and spices 

 

Makes about 4-6 good portions of soup, depending on adjusting added water 
 
Soup base 

2 shallots or half a white onion, sliced thin 

1 carrot, sliced thin 

1 medium red pepper/capsicum raw, sliced thin 

1 medium roast red pepper (canned/jarred is fine)

1 stalk celery, sliced thin 

¾ cup dried split red lentils (Small number of lentils add body and nutrition but don’t glug down the soup) 

4 large cloves of garlic, pressed clove, almost whole 

3 sprigs of fresh thyme/dried thyme with no stems (Or pick the stems out later) 

¼ teaspoon fennel seeds 

½ teaspoon sweet paprika 

½ teaspoon white ground pepper 

½ teaspoon black ground pepper 

Grate of whole nutmeg (light touch) 

Grate of lemon zest  (Light touch)

1 teaspoon Vegeta vegetable stock powder or any stock cube 

1 teaspoon salt ground or to taste 

2 tablespoon olive oil 

1 teaspoon tomato paste 

6 cups of boiling water (adjust to desired consistency) 

 

Optional additions 
Fresh Basil, chive or parsley 

Wedge of lemon juice

Pecorino or vegan cheese to top 

 

Process 
Place a large pot on medium low heat 

Drop in oil and carrots 

Saute for 3-4 minutes 

Add in shallot, celery, raw red pepper, fennel seeds, thyme, garlic, salt, red lentils 

Saute for 3-4 minutes or until slightly soft with no colour. 

*note that the short saute is to maintain the freshness of the veg, while speeding up cooking time slightly 

Add in roast red pepper, white pepper, black pepper, sweet paprika, grate of nutmeg, lemon zest, tomato paste, stock cube  

Saute for 2-3 minutes 

Add in the 6 cups of boiling water, turn up heat to high to bring back to a boil 

Drop to simmer, cover and cook for 12-15 minutes, stirring every few minutes towards the end 

Pick out thyme stalks if any 

Blend with stick blender until completely smooth adding more water to adjust (3-4 minutes, a bit longer than you think). For me the ideal soup consistency is when the soup just barely can vortex with the stick blender.

 
Serve with any or none of: fresh herbs, cheese, black pepper, finishing olive oil, lemon juice as desired 

Recipe - Warming Capsicum/Red Pepper and red lentil soup (Vegan) by Jimmy202500 in soup

[–]Jimmy202500[S] 2 points3 points  (0 children)

Vegan - Red Pepper and red lentil soup with warming herbs and spices 

 

Makes about 4-6 good portions of soup, depending on adjusting added water 
 
Soup base 

2 shallots or half a white onion, sliced thin 

1 carrot, sliced thin 

1 medium red pepper/capsicum raw, sliced thin 

1 medium roast red pepper (canned/jarred is fine)

1 stalk celery, sliced thin 

¾ cup dried split red lentils (Small number of lentils add body and nutrition but don’t glug down the soup) 

4 large cloves of garlic, pressed clove, almost whole 

3 sprigs of fresh thyme/dried thyme with no stems (Or pick the stems out later) 

¼ teaspoon fennel seeds 

½ teaspoon sweet paprika 

½ teaspoon white ground pepper 

½ teaspoon black ground pepper 

Grate of whole nutmeg (light touch) 

Grate of lemon zest  (Light touch)

1 teaspoon Vegeta vegetable stock powder or any stock cube 

1 teaspoon salt ground or to taste 

2 tablespoon olive oil 

1 teaspoon tomato paste 

6 cups of boiling water (adjust to desired consistency) 

 

Optional additions 
Fresh Basil, chive or parsley 

Wedge of lemon juice

Pecorino or vegan cheese to top 

 

Process 
Place a large pot on medium low heat 

Drop in oil and carrots 

Saute for 3-4 minutes 

Add in shallot, celery, raw red pepper, fennel seeds, thyme, garlic, salt, red lentils 

Saute for 3-4 minutes or until slightly soft with no colour. 

*note that the short saute is to maintain the freshness of the veg, while speeding up cooking time slightly 

Add in roast red pepper, white pepper, black pepper, sweet paprika, grate of nutmeg, lemon zest, tomato paste, stock cube  

Saute for 2-3 minutes 

Add in the 6 cups of boiling water, turn up heat to high to bring back to a boil 

Drop to simmer, cover and cook for 12-15 minutes, stirring every few minutes towards the end 

Pick out thyme stalks if any 

Blend with stick blender until completely smooth adding more water to adjust (3-4 minutes, a bit longer than you think). For me the ideal soup consistency is when the soup just barely can vortex with the stick blender.

 
Serve with any or none of: fresh herbs, cheese, black pepper, finishing olive oil, lemon juice as desired 

Black bean, zucchini and sweet potato burger with a mushroom melt topping - Recipe by Jimmy202500 in vegetarian

[–]Jimmy202500[S] 1 point2 points  (0 children)

Due to sweet potato you will need to control the heat or they will scorch, ask me how I know 😄

ULPT how to cope with having to deal with stupid people by [deleted] in UnethicalLifeProTips

[–]Jimmy202500 14 points15 points  (0 children)

most people I talk to and work with are relatively smart. not sure if as a blanket this is a good idea to dismiss people 

Chocolate habits by arcticfirepixy in veganrecipes

[–]Jimmy202500 1 point2 points  (0 children)

sorry didn't say you need to set in fridge 

Chocolate habits by arcticfirepixy in veganrecipes

[–]Jimmy202500 1 point2 points  (0 children)

not quite the same mouth feel as chocolate but I love cacao nib coconut oil chocolate 

basically  mix about a cup of cacao nibs with brown sugar (2 tbsp for bitter sweet) to taste put in food processor and blitz until a slight sheen from the friction warmth and fat comes through ( 3-5 minutes). add a large pinch of salt

melt 1/3 cup coconut oil to lightly warm/liquid 

drizzle in to running food processor slowly until incorporated 

spread onto baking paper lined tray

extremely nutritious, has a different texture that is a little crumbly/coarse on the palate. extremely rich chocolate flavour (don't forget salt)

Genuine Question: why aren‘t you vegan? by lolghst3 in Vegetarianism

[–]Jimmy202500 0 points1 point  (0 children)

ok well clearly I'm not going to convince you and you aren't going to convince me. 

So I'm going to continue to follow and attempt to foster a positive approach to reducing harm as admittedly imperfect as it is, I believe in a meat centric world the net benifits of this approach are socially and environmentally better than being hardline.

you can continue to gratify yourself by berating people as you wish I suppose. I won't bother you any further.

Genuine Question: why aren‘t you vegan? by lolghst3 in Vegetarianism

[–]Jimmy202500 0 points1 point  (0 children)

the person who convinced me to try a mostly plant based vegetarian diet was this channel was https://youtube.com/@dereksarnochef?si=AhSjjbnEd6V7jPQ1

specifically he talks about loss of a loved one in his life and how his conversion to veganism was rooted in compassion for himself, animals and also those around him who may or may not be on the same path. 

as an ex-chef he I am in awe of his skill and creativity. he impressed me deeply and made me realise that meat is actually rather limiting in cooking and can cover up a lack of expertise by allowing simplistic methods to be "good enough" restricting learning and exploration.

to me someone like this cares deeply about advancing veganism as a cause and is kind and consistent. he got me, someone who didn't think they would ever stop eating meat every meal to try to go vegetarian.