Vegan Home Cooks

I happened across some store bought vegan pepperoni, and decided I'd do one of the most simple pizzas in existance: the NY style pepperoni pizza. It totally wasn't because I was lazy and it takes like almost zero effort.

My dough caught on the peel as I was shimmying it on to the griddle, so I kinda got this weird teardrop-shaped pizza. Oh well. (:

There's really just something very comforting about a basic-ass slice like this. It's not fancy or pretentious, just delicious.

The balls are made from ground tvp chunks, coarse ground chickpea flour and flax eggs and seasoned with lots of black pepper and cardamom.

2 cups penne, 2 cups water, 1 cup canned diced tomatoes, spoon of tomato paste, spoon of red pepper paste, can of chickpeas, diced potato, diced carrot, diced celery, some diced fennel, extra cup of water.

3 minutes under pressure (takes about 10 or so with the heat up) then quick release.

I added frozen spinach at the end and stirred it in.

Soak, apply tomato product, pressure cook and BAM - delicious and creamy beans.

So I've decided to make pizza every Friday this summer. This is #3, but I declined to post the first two because they contained a slightly controversial brand plant based meat substitute.

This one has vegan blue cheese, caramelized onions, button mushrooms, sun dried tomatoes, balsamic reduction and pear slices. I meant to add a bit of arugula, but I forgot. A little fresh basil probably would have been good too.

Oh yeah, I was going to have it last night (y'know, on Friday like I said) but some stuff came up so I had to delay a night.

Feel free to ask for any recipes or whatever! I generally follow Adam Ragusa's NY style pizza recipe, but he's not vegan so if you don't want to give him additional traffic, I can probably answer any questions you might have.

If you have any suggestions for my next pizza, I'd love to hear it! ^^

Carmelized onions and garlic, cubed potatoes, bell peppers, and egg substitute; topped with hot-sauce, with a cup of white chai on the side.

I went on a work trip for 5 days. I'm mostly gluten free (not celiac, just intolerant).

My hotel didn't have a microwave (I couldn't find one that did) but it did have a fridge. I brought premade food (pictured) in a cooler as well as snacks.

I was able to microwave food at the rest stops which meant I could eat delicious home cooked food instead of paying $7 for a bag of chips.

A few lunches/dinners were catered and I gave my dietary restrictions. They were fine but they were things like one (1) baby eggplant with some veggies on top, so I was obviously hungry lol. Having a tub of hummus and crackers in the room made sure I was fed and didn't need to go looking for food at restaurants.

I also brought oats which are my normal breakfast and kept my tummy happy. This is beginner level travel food but foundational for a reason!

Things that went well

• bringing food to microwave on the drive, although the final test stop didn't have a microwave.
• bringing a bowl for the oats and soap to clean the bowl out with after using.
• room and purse snacks that didn't need a microwave.
• the cooler stayed cool on the 8 hour drive.

Things to improve

• I lied to myself and said I would go pick up some fresh fruit and veg. I should have just brought some with me. It was chaotic leading up to my departure and grocery stores were a 30 min drive away from where I was staying.
• I should have made my own granola bars/snacks versus buying them. They are expensive!

I am doing a longer (9 day, personal) trip in just over a week and I am bringing my rice cooker lol! I will more than likely have access to a kitchenette and will definitely go to the grocery store, as I am crossing a border and don't want to deal with bringing fresh fruit/veg over that. I'll make a post about that when I get back 🤠

I kept a quart sized freezer bag in the back of the freezer for all my scraps as an experiment.

Anything that isn't rotten or hopelessly dirty goes in, and I make stock once the bag is filled. This batch is tons of asparagus stems, pepper guts, tiny garlic cloves I didn't want to peel, green onion tops that got crinkly, etc. Stems. Peels. Butts. Etc.

I added a carrot and a potato cut up, and some dried herbs.

Fingers crossed.

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.

cross-posted from: https://lemmy.world/post/15069552

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Cover pic is battletoads Big couscous, tofu, vegetables

a literal train made Pissaladière

train also made cannaloni

Rileyann made chickpeas and tomato sauce

meeseh made random soup

luther made curry which was served over rice

kwf made tacos

juggalo made beans and potatoes

kwf made vegetables and sauce

gomb made scramble and maafe

curtis made some afternoon oats

db made some lentils and tortills

I usually follow a very similar "recipe". I dont measure anything exactly, but this has about 3 parts wheat flour to 1 part rye, sunflower seeds, some anise and fennel seeds, a little sugar and salt, yeast, about 60% hydration (give or take). Comes out great almost every time, and using the power of robots, I barely have to do anything

I made the dough in my blender, used home made tomato sauces with mushrooms and added salted and nutritional yeasty tofu crumbles

yeah i know weird combination, but tried it and was nice 🧑‍🍳 👍

Just a simple chili made with four tomatoes, one onion, half a bell pepper, a three chipotles in abado sauce, a clove of garlic, a couple tbsp of chili powder, a tbsp of oil, and then topped with nooch and air fried kidney beans.

I think I'll spring for mango or pineapple next time.

It was a cup of tvp chunks I rinsed in water to hydrate then squeezed out and broke up with my hands, 1 can of kidney beans, 1 can diced tomato, 1 can corn, a heaping spoon of tomato paste, canned roasted jalapeño peppers, water, whole ground spices including oregano, cumin, coriander, clove, salt, black peper, dried red chilis and garam masala.

I pressure cooked it for like 10 minutes then let it natural release. It was way too watery so I put it on medium saute and let it simmer for an hour until it all the way reduced.

Since I am making taquitos I might put this back on for a moment and add some cornstarch to really thicken it up so they stay together