I love me some vegan cheesesteak, but they do take a while to soak/bake/fry up the “steak” (tofu). I made this one some months back. Calzones also bring me back to my former years of greasy takeaway. What about all of you?
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New York Pizza’s vegan shoarma pizza, absolutely love that one! It doesn’t help that there’s a location a 5 min walk from my home. (I’m in the Netherlands btw, don’t know if they carry that one elsewhere.)
Fellow Dutchie here. Those shoarma pizza’s are the best.
Never had it. I was already tempted to come to the Netherlands to see some of the urban infrastructure (I’m a nerd), but now I’ll have to add the pizza to the list of things to look at and try if I ever go.
You’re probably aware but just in case, Not Just Bikes has a Lemmy community! /c/[email protected] - not quite lively though.
Nice! I was not. :D
From Eastern Europe: what the hell is a shaorma pizza? I googled it, looks like it’s just a pizza.
Ze shaorma must be in ze pita bread! Zis is ze law!
One of my local veg meat makers started putting out a really frigging good seitan shawarma. I can’t tell you how good it is, it’s just perfect. Our local Donaire place closed down not long after I gave up meat (I hope this is a coincidence?) and now I’m working on perfecting my recipe for homemade ones. I think they’re already better.
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Ooh, yes… eggplant. I’ve been craving some Eggplant Parmesan. Or maybe I’ll put fried eggplant into my next Indian dish. I’ve made pho, but have limited experience with it.
I kinda only like eggplant as a fish replacement. Somehow it tastes fishy for me, even without adding any algae.
I know what you mean. Not quite fishy per se, but something sort of similar. I have good memories associated with it. :3
chkn nuggies! personally i’ve never found a superior version to the classic morningstar ones. slop on some hot or steak sauce. surprised to see how much effort everyone’s putting into their comfort foods. for me it has to be minimal/no effort to be comfort food.
I love nuggets! My case of tofu is coming in tomorrow, so I might go ahead and make some. I freeze the tofu once for texture, slice them up, boil them in “chicken” broth concentrate, then bread and deep fry them in coconut oil.
For me it’s simply Burger and Fries. And I’m really flexible on the Burgers, no matter if tempeh patties, black beans, pulled mushrooms or a beyond burger. (There is no impossible burger where I live)
I love making my own veggie burgers. I’ve tried the Beyond burgers. They’re okay, but the homemade ones are still really good and much, much cheaper.
mashed potatoes, vegan mac and cheese, pizza, and tacos.
Although I am pretty content eating smoothies, oatmeal, salads, soups, and stir-fry most days.
Those are all things that I am craving right now. When my partner and I make pizzas or calzones, that requires me making cashew mozzarella. We’ll be ordering some more cashews soon enough, but don’t have them now… and I’m jonesing more than I care to admit.
You might know this but often those intense cravings are often your body saying it is needing a nutrient and is trying to convince you to feed it. You might just try eating some nuts or some fat to help make it more bearable.
This is excellent advice (though, to be honest, my current food cravings are fairly cannabis-related).
It took me a while to develop that sense of linking desire for things in food (fats, salt, etc.) with the body’s need for those things themselves, but once I did it made life a lot easier.
@wolfeh black beans with kale, taco sauce, and corn chips. Plus any variety of tasty additions. Hommus, sauerkraut, kimchi, salsa, mango pickle, lime pickle, mustsrd, asparagus pieces, Tabasco sauce, chillies marinated in soy sauce… any tasty savoury thing generally goes well. Maybe not all at once; two or three additions at a time are generally sufficient.
Ooh, that sounds delicious.
Both the idea of cheesesteak and calzones sound delicious to me, would you mind sharing a recipe? I’m having a bit of a hard time finding comfort food since I became vegan.
Ooh, I’d have to type everything out! It’s a multi-step process for both.
For the calzones, my partner makes a dough (usually a combination of rice, tapioca, cassava, and almond flour)… I don’t have the recipe, but it can really be a vegan pizza dough of your choice). I make the cheese (4c. raw cashews, 4c. water, 3 tbsp. apple cider vinegar, 2.25 tsp. lactic acid, ¼c. tapioca flour, and ¼c. kappa carrageenan) by blending all of the ingredients except for the carrageenan in a high-speed blender until smooth. Then I add the carrageenan in and blend again for a couple of minutes until thick. Pour the blender into a pot and stir until the cheese gels up. Pour out into whatever containers you want to become the mold for the blocks of cheese. Roll out the dough, and put whatever you’d like onto half of the “pizza crust”. Cheese, veggies, fake meat, whatever. I always add some extra oil for that greasy authenticity. Fold it over into a calzone, and put into the oven at 375°F/191°C for about 45 minutes. Take out and nom once cooled. Marinara sauce goes really well on the side.
For the cheesesteak, chopped up tofu into “chipped steak” consistency slices and boiled them in a flavorful, salty broth that mimicked the taste of beef. I can’t remember the spices I used exactly, but any “fake beef” bouillon is a good start, at about 2x the recommended concentration. After they’ve soaked in the flavor, lay them out on a baking sheet and dry them out a while. Not extra crispy, or anything, just enough to get a good amount of the water out. Then I fried them in a frying pan with coconut oil (for that realistic saturated fat taste) and some chopped onions. I melted a few pieces of storebought vegan cheese in with some almond milk and some nutritional yeast, and whisked it together until it was a thick cheesy sauce. That made the cheese for the cheesesteak. All of that can go onto whatever your favorite steak roll is.
Whoa! I was definitely expecting something easier :D Thanks for the detailed explanation, I’ll give it a try!
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Aaaaaand I’m salivating uncontrollably.
I can’t pick just one so I’ll share instead what I want right now: socca is one of my favourites. Easy to make, salty, filling, healthy, vegan, gluten free, and almost entirely formed of chickpeas. It hits all the high notes.
Damn! Unfortunately I wasted some chickpea flour recently (I had bought it years ago, and it went kind of stale and weird). I hadn’t found many uses for it, but I may have to try some socca. It sounds amazing, and I’m amazed that I never heard of it.
Glad to share the good word! I love chickpea flour. Another great use for it is Panisse, which is similar but a bit more work to make than socca
Aaaand that’s another thing to add to my to-do list. Chickpeas are amazing.
