What are you cooking?

[Beastije]

To be honest I find going vegan impossible. Not only because it sounds like a chore (as is I am checking ingredient lists and calories on stuff I buy but adding if it is vegan in stuff like wine would most likely kill me) but it is more of a moral stance than eating choice. Also as I said, by reducing meat but keeping eggs, I still have to rely heavily on dairy products to keep the protein, but also for the taste. Sure rice and beans are lovely, especially when cooked with spices, but rice beans and yoghurt dip with more spices is simply divine.
I assumed a bit when going vegetarian (and limiting alcohol consumption) we would save money. But we are spending even more on groceries and because we are transitioning out of alcohol to alcohol free alternatives (as a stepping stone) you spend about the same. Come summer some produce I will grow myself, sure, but I volumize with so many vegetables I will never be self sufficient. But I guess that is fine for now. And while I will buy 1kg of various dried beans (even have a 2,5kg pack of beans but never again), the effort and electricity that go into it make me use canned ones anyway. At least I recycle the cans )

Alas, some meals I would keep even without meat if I were to go back. Dhals. Cabbage and beans, curries,...

 

[WhistlingBadger]

I have been vegan for 15 years. No meat, no dairy.
I think most people have never had actually good vegan food. Once you have been doing it long enough, you can cook up some really good stuff.
We have people come to our house for dinner and they never miss the dairy or the meat. My moms an awesome cook

Oh, I believe it. And I love veggies, beans, nuts, fruit, all of that. Like @Beastije said, there are a lot of veggie dishes I eat just because I enjoy them, even though I don't limit myself to such things. Hummus? Chips and salsa? Roasted sweet potatoes? A carrot fresh out of the dirt? Steamed asparagus? Steel cut oatmeal with strawberries? Peanut pad Thai? Sign me up! I love that stuff.

It's just that I love meat even more. ha ha It's strange, all the vegan meat substitutes out there...How come nobody ever tries to make a steak taste like a piece of broccoli???

 

[connorlindeman]

It's just that I love meat even more. ha ha It's strange, all the vegan meat substitutes out there...How come nobody ever tries to make a steak taste like a piece of broccoli???

A lot of the modern meat substitutes taste nearly identical to the real thing. Sadly those are so heavily processed that I would almost say real meat is healthier.

 

[Beastije]

A lot of the modern meat substitutes taste nearly identical to the real thing. Sadly those are so heavily processed that I would almost say real meat is healthier.

Absolutely agreed with that statement! Other than seitan I don't use many substitutes and will be looking closer at those I do going forward. But sign me out of vegan yoghurts and cheese..

 

[MaloK]

No substitute allowed.

Doing Steak House Style Dijon Mustard Beefy and Cheesy sandwiches, with Greek potatoes on the side. Caesar salad, on the other side, and a pickle on the top.

Here's how the sandwiches goes:

You will need:
Oil
A big onion
A pack or two of sliced fondue beef
A little garlic
Real Dijon Mustard "Maille", nothing else will do.
Soft submarine bread
Cheese of you choice... I like Jack Monterey for that.
Maybe ? some Mayo
Black Pepper
Beef broth, whatever you can get, powder, cubes, liquid, onion soup base, boiled hoof.
Also, if close enough, a little Red Wine, not a must but it has it's properties on a good broth.

In a stainless steel cauldron big enough to hold everything.
Start to deep brown the onions in a little oil, without blackening them.
Once the onions caramelize, drop a good dash of red wine to de glaze the bottom of the cauldron.
Add the beef broth and garlic, Give a good sprinkle of black pepper and bring to a boil.

During this time, grate your cheese and split your bread ready for action.
If you don't like them too hot, make a mix of mayo and dijon mustard to soften the edges a bit, But I like them strong ang use dijon only.

Once your broth cooked and ready, lower the fire and put the whole packs of beef in and stir to cook it, not too fast or too much, it will make the meat hard and brittle. Stop the fire and let stand.

Open the breads and put the grated cheese on them and pass them in the oven to make them hot a little crispy and melt the cheese.

Once ready bring them off, spread your mustard, fill thickly with the hot an juicy meat. It must be dripping from broth and onions.

I also do a Mexican version where you replace the cheese with nacho and add some hot peppers.

I forgot to say, you need a tooth-pick to have the pickle holding on the top.

 

[jaylach]

A member of my computer help forums posted this today and I figured that I'd share the two videos. These ribs look REALLY good! I'd be tempted to use pork loin back ribs instead of the spare ribs but I'm partial to back ribs but not baby back.

Coffee Pork Ribs: This apparently originated in Singapore.

Stove top wok method:


Air fryer method. I didn't actually watch this video as I don't have an air fryer: