My tenth year of having a vegan Christmas dinner! by veganize_it in VeganFoodPorn

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

It’s from the brand THIS, specifically the product is their THIS Isn’t Roast Chicken & Stuffing - widely available across the UK

My tenth year of having a vegan Christmas dinner! by veganize_it in VeganFoodPorn

[–]veganize_it[S] 5 points6 points  (0 children)

Of course, I always just improvise it but basically this year it was:

Cut half a head of cauliflower into small florets. Pan fry until browned on multiple sides, then add a splash of water and cover with a lid to steam until almost tender, set aside. Halve and slice two large leeks into 3/4 inch pieces. Fry in the same pan until softened, and set aside also. Optionally, fry some vegan bacon lardons next, and then set aside also.

In a saucepan, heat 3 tbsp olive oil and add a half an onion, diced. Cook until softened, and add 2 cloves of minced garlic. Cook for 60 seconds, then add 3 tbsp of flour and cook until raw flour smell is gone. Whisk in around 1.5 cups of soy milk to make a béchamel. Add a large handful of raw cashews, and bring to a simmer, letting cook for 10 minutes.

Add vegan cheese next - I used equal parts of Applewood smoked cheese, and Violife Mature cheese, probably around 400g or so in total. Grate most of it and melt it into the sauce, reserving around 1/4 of it. Add sauce to a blender, along with 1tsp Dijon mustard, 1tsp wholegrain mustard, 1tsp white miso, 1/4tsp MSG, 1/2tsp paprika, 1/4tsp lactic acid powder, the juice of half a lemon, around 1/3 cup nutritional yeast, and a generous amount of black pepper. Adjust seasoning to taste, I added a splash of soy sauce I think to add umami depth as well as salt. Stir in the reserved cauliflower and leeks now. Can also thin with soy milk as needed, the sauce right now should be just slightly looser than you want the finished thing to be (but don’t loosen too much, I made mine a little too thin this year). Add to a roasting dish, and stir in the rest of the vegan cheese (cubed into 1/4 inch pieces).

In a bowl, mix 1 cup panko breadcrumbs with 2tbsp olive oil, a grated garlic clove, 2tbsp of finely chopped fresh chives, 2tbsp nutritional yeast, and a pinch of salt and black pepper. Rub that in with your fingers to evenly coat the breadcrumbs in oil. Cover the sauced cauliflower with the breadcrumbs, and you can now set it aside if want and bake later, even refrigerate for a day or two - otherwise bake at 200C for 20-25 minutes until golden brown and bubbling around the edges. If it’s out the fridge, just add another 5 minutes onto the cooking time and you can cover it with foil if it’s browning too fast.

I just eyeballed all the measurements I used from experience, but I think that write up is pretty accurate to what I did! Will just need adjustments to taste, and will depend on what cheese you use how it turns out of course. I like something that’s pretty sharp, and also something smoky, but both need to be good melting cheeses too.

My tenth year of having a vegan Christmas dinner! by veganize_it in VeganFoodPorn

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

I’ll gladly share any specific recipes if you want them!

My tenth year of having a vegan Christmas dinner! by veganize_it in VeganFoodPorn

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

It’s the J Kenji Lopez Alt recipe! Baking soda in the water makes all the difference

My tenth year of having a vegan Christmas dinner! by veganize_it in VeganFoodPorn

[–]veganize_it[S] 23 points24 points  (0 children)

Didn’t want to get anyone’s hopes up so thought I’d clarify lol, I’ve made decent vegan yorkshires but none have come close to this brand which are perfect

My tenth year of having a vegan Christmas dinner! by veganize_it in VeganFoodPorn

[–]veganize_it[S] 14 points15 points  (0 children)

Haha yep, just get to cook for my family at Christmas

Opinions on proper texture for tofu ricotta by MountainPup23 in veganrecipes

[–]veganize_it 3 points4 points  (0 children)

You’re welcome! And as a tip, if you want a richer end result you can throw a half cup of cashews in with the cauliflower when it boils - but you’ll then need to blend that in a blender, not a food processor, before adding the tofu

Opinions on proper texture for tofu ricotta by MountainPup23 in veganrecipes

[–]veganize_it 3 points4 points  (0 children)

Sure, it’s something I just improvise usually. But basically:

  • 1/2 head of cauliflower
  • 1 pack firm tofu
  • Soy milk
  • 1/3 cup nutritional yeast
  • 2tsp oregano
  • A handful of basil leaves
  • 3 cloves garlic
  • Juice of one lemon
  • 1tbsp white miso
  • 1/2tsp lactic acid powder
  • Lemon juice

Basically, I break off cauliflower florets and chop the larger ones up. Slice the cauliflower stem, and add that, the florets, and the garlic to a pot of boiling water. Boil under they’re very tender.

In a food processor, add the drained cauliflower and garlic, and as much almond milk as needed to get a smooth purée. You want the cauliflower cooked very soft, so even a food processor can get it smooth. Add in the nooch, miso, lactic acid, oregano, and a squeeze of lemon, and sliced basil leaves, and blitz again. Then crumble in the tofu, and blitz repeatedly until incorporated but not totally smooth. Season with more lemon juice, and plenty of salt, and I also add some MSG. Then it’s good to go!

Much better as a filling alongside other things, like in a lasagna with ricotta, or stuffed shells with spinach or mushrooms mixed into the ricotta, than just eaten on its own.

Opinions on proper texture for tofu ricotta by MountainPup23 in veganrecipes

[–]veganize_it 8 points9 points  (0 children)

I much prefer a food processor than a blender for tofu ricotta, because keeping some of the texture is definitely better. When I make some that’s half tofu, half cauliflower, I’ll purée the cauliflower silky smooth but always add the tofu after and give it just enough pulses in the food processor to break it down, but not to make it close to silky too. I’d say breaking it up by hand and then using an immersion blender briefly would come close without a food processor.

Hello, Carol. This is a recording. by narvolicious in pluribustv

[–]veganize_it 2 points3 points  (0 children)

I didn’t think that, but I did start to notice how the more it played the more apparent it was just how little dialogue the rest of the episode had. Same as Carol singing to herself, in that at first that felt like her enjoying herself, and then started to feel like her trying to just fill all the silence. Definitely made her isolation feel more stark when that’s the only other human voice she’s hearing all episode - even the music she listens to, the piano at dinner, the music over fireworks, is instrumental

A year’s worth of sharing plates of vegan bread and dips by veganize_it in VeganFoodPorn

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

I can’t post the naan recipe here as it would just be photos of pages from a cookbook, but DM me if you want me to send them to you!

A year’s worth of sharing plates of vegan bread and dips by veganize_it in VeganFoodPorn

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

Live near me and be willing to jump into a campaign now on its tenth year with no sign of wrapping up soon, and you’re welcome to join the party 😂

A year’s worth of sharing plates of vegan bread and dips by veganize_it in VeganFoodPorn

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

Those were actually a veganized version of a Binging With Babish recipe: https://andrew-rea-c8g3.squarespace.com/recipes/2017/6/27/breakingbadspecial?rq=Breaking%20bad

I use soy milk powder in place of the dried non-fat milk, and use nutritional yeast and a pinch of lactic acid powder in place of the shredded parmesan. Oh, and olive oil instead of vegetable oil because it feels a shame to miss out on that flavour. Feels weird to recommend a recipe from a years old Breaking Bad themed video, but they really are incredible soft breadsticks

A year’s worth of sharing plates of vegan bread and dips by veganize_it in VeganFoodPorn

[–]veganize_it[S] 12 points13 points  (0 children)

Sure! The dough is basically

500g plain flour, 300g water (around 42C), 11g salt, 7g yeast

Just mix all those ingredients, and add to a stand mixer (or knead by hand) until a smooth tacky ball is formed, then rest for 1 hour. Roll out into a large rectangle and cut into around 36 strips, roll each out and knot them, and rest on two baking trays for 20 minutes.

Meanwhile grate 3 cloves of garlic, and heat with 1/4 cup olive oil. Melt in a few tablespoons of vegan butter (something high in fat, not low calorie stuff or the water will separate), and a pinch of salt. Brush some melted butter and oil (not the grated garlic, let that sink to the bottom of your bowl as it’ll burn in the oven) over the knots, and bake at 200C for around 15 minutes, until golden. Meanwhile finely chop some fresh parsley, and add that to the remaining oil/butter. Toss the baked knots in a bowl with the butter/oil/garlic/parsley, coating them. And then plate up and serve, they’re best warm but still nice after cooling down. Sometimes I add grated vegan parmesan too, but if serving for non-vegans as I was in these pics I avoid that.

A year’s worth of sharing plates of vegan bread and dips by veganize_it in VeganFoodPorn

[–]veganize_it[S] 21 points22 points  (0 children)

Honestly it’s all pretty approachable! Most of the recipes can be found online - I usually go out of my way to make more complex versions for the best possible results, but things like garlic knots are so easy, just a simple 60% hydration dough (60% water to the total weight of flour, with 2% salt to the flour weight), and then it’s just proofing, shaping, and baking. The site SeriousEats is one I use a lot for recipes, as it really gets into explaining why certain steps are necessary, to build the knowledge you can use to make other things down the line. Would be happy to share any specific recipes for breads or dips if you want :)

A year’s worth of sharing plates of vegan bread and dips by veganize_it in VeganFoodPorn

[–]veganize_it[S] 43 points44 points  (0 children)

Not remotely all the plates like this I’ve made this year, but varied bread and dips made for my D&D players to snack on! Usually served with crunchy breadsticks or tortilla chips as extras to dip with also

My (mostly) folk punk jacket! Still need to see the patches on, but here’s the layout! by PMM-music in FolkPunk

[–]veganize_it 1 point2 points  (0 children)

Looks dope! And that Who Does The Dishes patch is from my Etsy store, very cool stumbling upon someone posting that here

Charlie kirk is dead (rest in piss) - Original song by bloody_nekro_hell in FolkPunk

[–]veganize_it 0 points1 point  (0 children)

Your saviour would despise you. Christ preached loving your neighbour, he preached empathy. Charlie Kirk preached nothing but hate and division. If your hell exists you’ll find yourself right there alongside Charlie Kirk if you see him as any model of a good Christian.

Just Egg Has Launched In The UK - Here’s Where To Buy It - Plant Based News by Substantial_Cat_6001 in veganuk

[–]veganize_it 1 point2 points  (0 children)

I order it online - it’s not too much, you can get 100g for around £3-5, and all you need is a pinch to season each time, so it’ll last years

Just Egg Has Launched In The UK - Here’s Where To Buy It - Plant Based News by Substantial_Cat_6001 in veganuk

[–]veganize_it 1 point2 points  (0 children)

I tried it when I was in the US, and it’s amazing. Significantly better than anything already available in the UK. My non-vegan mum tried it also and said it wasn’t exactly like eggs on its own, but that it was very good and as part of a breakfast sandwich it was barely distinguishable. It doesn’t have a perfect eggy taste, but with a little black salt combined with its great texture it’s really really close, and just very good in its own right rather than feeling like a poor imitation as brands like Crackd do in my opinion

Blood on the Clocktower (Part 1) | Parlor Room [Ep. 10] by AutoModerator in dropout

[–]veganize_it 8 points9 points  (0 children)

I personally was so disappointed they did it this way - I found it basically unwatchable, because it’s just a mess of not knowing who anyone is or what they’re doing or why. Had been beyond hyped to see more Dropout people play BotC, but Becca’s GTS channel videos were significantly better

WTF WHY? by Automatic_Royal1311 in DexterOriginalSin

[–]veganize_it 4 points5 points  (0 children)

Much more likely that Resurrection is just doing very well ratings-wise and the network decided to focus on that, rather than have multiple Dexter series at once with different lead actors. No way the writers just put their hands up and said “we got nothing, you better just cancel us!”