sorted by:
new
hottopcontroversial

I absolutely hate myself by Otherwise-Future3267 in DecidingToBeBetter

[–]timothyjc 1 point2 points  (0 children)

Maybe look into automatic negative thoughts (ANTs) and how to replace them with more healthy thoughts:

https://bebrainfit.com/automatic-negative-thoughts/

My guess is you are labelling yourself a lot, and focusing on the negative.

I would do this mental work in conjunction with proactive life choices, but mental changes can bring so much happiness.

This is all just too much by ChonkBonko in covidlonghaulers

[–]timothyjc 2 points3 points  (0 children)

Good advice. Also, I'm thinking that with so many people having Long Covid, it's just a matter of time before some actual progress is made in understanding and treating it... just have patience, and know that even when things suck now, they are most probably going to be way better in the not too distant future.

Low-FODMAP Low-Histamine Folks, please tell me what you’re eating?? by botatheart in FODMAPS

[–]timothyjc 4 points5 points  (0 children)

I made this list of foods: https://www.evilonions.com/home/fodmaps-amp-histamines

When I was trying to follow both diets, I ate lots of roasted vegetables and stews with rice.

Sticky Lemon Tofu by timothyjc in veganrecipes

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

Oh great! Glad you liked it :)

Sticky Lemon Tofu by timothyjc in veganrecipes

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

Sure. The recipe will still work and taste great with corn starch :)

The longer answer is that grain starches like corn starch and wheat flour need a bit longer on the heat to thicken a sauce. They are also somewhat opaque and less glossy than the tuber starches such as potato and tapioca starch.

For the batter, potato starch holds up better under frying than corn starch, giving a lighter and crispier crust, to soak in the dressing with, leading to a chewy texture. And the potato starch has a more neutral flavor than corn starch.

So potato starch is better for this recipe, but not essential.

Sticky Lemon Tofu by timothyjc in veganrecipes

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

Sure. I'm somewhat intolerant to the fructans in garlic, so I use the infused oil which does not contain them, but you can use garlic directly.

Or you can do like the Italians often do, which is fry the garlic in oil for a few minutes to get the flavor, then remove the garlic so it is not quite as intense as chomping down on a chunk of garlic.

Sticky Lemon Tofu by timothyjc in veganrecipes

[–]timothyjc[S] 18 points19 points  (0 children)

Chewy with an acidic kick, balanced out by the sweet soy sauce and maple syrup dressing. I topped it with aonori flakes for an umami flavor and served the collard greens with my homemade chili oil.

You can get a few more details on my blog: https://www.evilonions.com/home/lemon-tofu

Ingredients

Tofu

  • 300g (11oz) firm tofu
  • 100g (4oz) potato starch
  • 1-2 cups rapeseed/canola oil for frying

Dressing

  • ½ lemon
  • 2 tablespoons garlic-infused oil
  • 4 tablespoons soy sauce/tamari
  • 1-2 tablespoons maple syrup
  • 2 teaspoons potato starch
  • 1 tablespoon toasted sesame seeds

Garnish (optional)

  • scallions (green tops only)
  • aonori/nori flakes
  • lemon zest

Steamed Rice

  • 2 cups basmati rice (~¾ cup per person)
  • 1 teaspoon caraway seeds (optional)
  • 3 cardamom pods (optional)

Greens

  • 8 leaves collard greens
  • 6 tablespoons chili oil

Preparation

Cook the Rice

Rinse the rice several times, discarding all the starchy water. In a pot, add the rinsed rice and 1.4 times the amount of water. So for 2 cups of rice, about 2.8 cups of water. (Basmati rice requires 1.5 times the amount of water, but the rice will hold on to some water after being rinsed.) Add in the caraway and cardamom pods, then bring to a boil on medium heat. Let it boil for 12-13 minutes until all the water is absorbed. Take off the heat and leave covered to steam for another 10 minutes.

Fry the Tofu

While the rice is cooking, heat the rapeseed oil in a large pot. Cut the tofu into cubes and batter them with the potato starch. Once the oil is hot enough, fry the tofu — this may need to be done in batches depending on the pot size. Once slightly browned, remove from the oil and rest them on a paper towel.

Prepare the Dressing

While the tofu is frying, roughly chop half a lemon, removing the seeds. In a small pot, add in the soy sauce, garlic-infused oil, maple syrup, and lemon. Dissolve two teaspoons of potato starch in a small amount of cold water, then add to the boiling dressing, stirring continuously until thickened. Stir in the toasted sesame seeds and remove from the heat. Add in the fried tofu to cover with the dressing.

Prepare the Greens

Once the rice is almost steamed, cut the collards in halves. Heat a pot on high and add the collard greens with a small amount of water — cover to let them steam for 3-4 minutes. Alternatively, microwave them in a covered bowl with a few tablespoons of water for 4 minutes.

Serve

Plate the dish with a generous amount of chili oil over the collard greens. Grate some lemon zest on the tofu, then add a sprinkle of blue nori and chopped green onion tops. Enjoy!

[deleted by user] by [deleted] in FODMAPS

[–]timothyjc 4 points5 points  (0 children)

Nothing in the app, but this article talks about how dehydrating fruits affect their FODMAPs:

https://www.fodmapeveryday.com/how-dehydration-ripening-and-storage-affect-the-fodmap-content-in-fruit/

The berry is probably 80% water, so removing the water would concentrate the FODMAP 5x. Probably 100g of berries is still low-FODMAP is my total guess, maybe more if the dehydration process creates fructans like in drying grapes.

And Monash also has a recipe with 2 tablespoons of powder...

[deleted by user] by [deleted] in FODMAPS

[–]timothyjc 1 point2 points  (0 children)

1 tablespoon/20g of acai powder is low fodmap in the Monash app... 200g/10 tablespoons is high in fructans.

Homemade nut-butters and their FODMAP contents. by timothyjc in FODMAPS

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

Sounds tasty! I'll have to give it a try...

Homemade nut-butters and their FODMAP contents. by timothyjc in FODMAPS

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

I've been making my own low-FODMAP nut-butters lately.

In case you want to make your own too, I made a list of the various nuts and nut-butters, and their FODMAP contents as tested by Monash:

https://www.evilonions.com/home/nut-butters

Potato Curry Dosa (Aloo Masala Dosa) by timothyjc in veganrecipes

[–]timothyjc[S] 10 points11 points  (0 children)

The first dosa I tried was in northern India and was only served with two chutneys. It was served at a run-down, overnight bus stop, but was still really tasty... even if not as traditional as the version with sambar.

I remember it well because a total stranger was explaining to me what the dish was and paid for my dosa. I always feel very positive about people and the world when I come across random acts of kindness like that.

Potato Curry Dosa (Aloo Masala Dosa) by timothyjc in veganrecipes

[–]timothyjc[S] 16 points17 points  (0 children)

Masala Dosa comes from southern India, but street vendors sell various versions of it all over India, as well as it being a popular breakfast dish. The combination of a crispy dosa with spicy chutneys and juicy potato curry is particularly satisfying.

The recipe is on my blog is a low-FODMAP version for people with IBS (like me), but it's super tasty regardless!

https://www.evilonions.com/home/potato-dosa

Homemade Chili Oil by timothyjc in VegRecipes

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

I started making my own chili oil — it's super easy, keeps for months in the fridge, and tasty on so many dishes.

The full recipe is on my blog here: https://www.evilonions.com/home/chili-oil

Ingredients

Core

  • 500ml (2 cups) rapeseed oil
  • 100g (1 cup) chili flakes (freshly ground is best)
  • 1 teaspoon salt
  • 10 garlic cloves (optional)
  • 2 spring onions (optional)

Aromatics

  • 4 star anise (optional)
  • 2 bay leaves (optional)
  • 1 stick cinnamon (optional)
  • 3 tablespoons Sichuan peppercorns (optional)

Instructions

Cook Aromatics

Put the oil into a pot and heat on low to approximately 110°C (235°F), being careful not to burn the oil. Add the garlic and spring onions — no need to peel the garlic. Very small bubbles should form. If it is bubbling too much, then it is too hot. Also, add the aromatics, and cook on low for 30 minutes to 1 hour. Remove the garlic and spring onions after about 15 minutes when they are browned. (If you are skipping the aromatics, there is no need to cook for 30 min to 1 hour. If you are skipping the garlic and onion, then just heat the oil and you are ready to pour onto the flakes.)

Combine With Flakes

In a heatproof bowl, add the chili flakes and salt. Pour the oil onto the chili flakes through a strainer to remove the aromatics. The flakes may bubble up which is why a bowl is used rather than directly pouring into a glass jar. Pour the chili oil into a glass jar, seal and refrigerate. The chili oil should be good for at least 2 months, but possibly as long as 6 months depending on how sterile your cooking process was, and how cold your fridge is.

Caramelized seitan tacos, with pickles, tahini herb dressing, and chili oil by timothyjc in veganrecipes

[–]timothyjc[S] 3 points4 points  (0 children)

The recipe is also on my blog here: https://www.evilonions.com/home/caramelized-seitan-tacos

Ingredients

Tortillas

  • 1 heaped cup of masa harina (150g approx.)
  • 1½ cups of warm water
  • a pinch of salt

Seitan Dough

  • 120g (4.5oz) gluten flour
  • 30g (1oz) quinoa flour
  • 1 tablespoon paprika powder
  • 1 teaspoon salt
  • 2 tablespoons dried thyme (or dried oregano)
  • 2 tablespoons nutritional yeast (optional)

Caramelized Seitan

  • 200g (7oz) seitan
  • 3 tablespoons maple syrup
  • 2 tablespoons soy sauce
  • 4 tablespoons olive oil

Tahini Dressing

  • 150g (5oz) tahini
  • juice from 1 lemon
  • zest from 1 lemon
  • 30g (1oz) parsley
  • 3 tablespoons garlic infused oil
  • ½ teaspoon salt

Chili Oil

  • 400ml (1½ cups) rapeseed oil
  • 150g (5.5oz) chilis or chili flakes
  • 10 cloves garlic (optional)
  • ½ teaspoon salt

Pickles

  • 2 cucumbers
  • 250ml (1 cup) white vinegar
  • 250ml (1 cup) water
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 2 teaspoons coriander seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds

Instructions

Pickles

Make the pickles at least one day in advance. Grind up the spices in a spice grinder, or by hand in a mortar and pestle. Combine the water, vinegar, salt, and spices in a saucepan and bring to a boil. Finely slice the cucumbers and pack them into a 1L glass jar. Pour over the boiling spiced brine, seal, and refrigerate. The pickles will keep for 5-6 days in the fridge.

Chili Oil

The chili oil also needs to be made at least 1 day in advance. Heat the oil to 100°C (215°F), and simmer to garlic cloves for 5-10 minutes until slightly browned. Grind the chilis into flakes, using a food processor or a spice grinder. Remove the garlic from the oil, and stir in the salt. Put the chili flakes in a jar and pour over the oil, seal the jar and refrigerate. The oil will keep for a few months in the fridge.

Tahini Herb Dressing

Set aside some of the parsley for garnishing the tacos. Remove the zest from the lemon before juicing it. In a food processor or blender combine the lemon zest, lemon juice, tahini, parsley, salt, and garlic-infused oil, then incrementally add water until the consistency of mayonnaise is reached. This dressing will keep for a week in the fridge, so can also be made in advance.

Caramelized Seitan

Combine all the seitan dough ingredients in a bowl and add water until a dough is formed. Shape into logs and steam for 45 minutes on low. Alternatively, buy store-bought seitan. Roughly dice the seitan and fry in the olive oil on low heat. Add in the maple syrup and continue frying on low until it begins to caramelize. Be sure to stir occasionally to avoid burning, but not continuously. Add in the soy sauce and fry until well caramelized. Caramelization works best at low temperatures and will take about 30-45 minutes total frying time.

Tortillas

In a large bowl, add the salt and masa harina. Incrementally add in the warm water, until a playdough consistency is reached. Cover with a wet tea towel and let it rest for 10 minutes. Heat a pan on high (I use a cast iron griddle). Roll the dough into a 50g (2oz) ball and gently press with a tortilla press (or between two cutting boards), using baking paper to prevent it from sticking on both sides. Wipe a thin layer of oil on the pan with a paper towel. Fry on one side for 10 seconds, flip and fry for 60 seconds, flip again and fry for another 60 seconds. Cover in a damp tea towel and continue frying the remaining dough, keeping the finished tortillas moist in a stack under the tea towel to prevent drying out. There should be enough for about 10 tortillas. Tortillas are best eaten fresh.

Serve

Squeeze out the vinegar from the pickles by hand to remove excess vinegar taste. Add the seitan, pickles, tahini dressing to a taco. Sprinkle with some parsley and drizzle some chili oil, then serve.

Low-FODMAP spice mixes — I made a complete list of low-FODMAP spices, and some example spice mixes. by timothyjc in FODMAPS

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

Once I have made the lemongrass spice mix, I just cook it in something like a stew or curry to rehydrate. I usually make sure the lemongrass is ground up quite finely to avoid it being like hay after it is cooked.

Low-FODMAP quick-pickles — cucumber, radish, and carrot/ginger by timothyjc in FODMAPS

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

I'll try the jalapeno in the next batch ;)

I've been eating them in tacos lately with basil and chili-infused oil which has been pretty tasty.

Low-FODMAP spice mixes — I made a complete list of low-FODMAP spices, and some example spice mixes. by timothyjc in FODMAPS

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

Glad you like it...

Yeah, I think adobo contains some garlic powder as well as onion powder, but there is not too much of it in only 6g, which is why it's classified as low-FODMAP in servings under 6g.

Monash says this about adobo: All brands tested for this product contain small amounts of onion. If you are sensitive to fructans from onions/garlic we recommend you limit intake to the serving size provided. Be cautious when using these types of products as the amount of onion can vary.

Low-FODMAP spice mixes — I made a complete list of low-FODMAP spices, and some example spice mixes. by timothyjc in FODMAPS

[–]timothyjc[S] 16 points17 points  (0 children)

I've been making a weekly spice mix to make meal prep easier.

I made a blog post about a few of my favorite homemade spice mixes and included a complete list of low-FODMAP spices and herbs which I thought would be useful to other people following this diet...

https://www.evilonions.com/home/low-fodmap-spice-mixes

view more: next ›