Permanently Deleted
nah. fruits and veg are fine, and usually cruelty free except for the exploited workers and land ravaged by brutally inefficient destructive capitalist agriculture.
no. why would you? capitalism necessarily must ruin everything, especially ofr anyone attempting to be even the slightest bit abnormal.
yeah. you basically have to do all your own shit from scratch. it's troubling.
I still blame capitalism for literally never letting us have nice things without ruining them at least a little. animal proteins are mildly addictive, and cheap ways to add in fats or savour that we're trained to love by pavlovian bullshit-and its mostly cheap because ruining the earth is free. and outsiders can't be accomodated because eww fuck you weirdo get back in fucking line.
so you see, this is all capitalism's fault.
its fine. they ruin meat too. have you read the USDA standards? its a god damn ('the )jungle(').
and also your vegetables were either grown by a bourgoise friend who exploited someone to have space for a nice garden or by a bunch of slaves making some rich asshole richer so you could have beans.
and also your pants. don't get me started on how your pants are evil. they didn't have to be, but, you know; capitalism.
because it must ruin everything or it cant keep going.
Some flour has it, but it's usually purpose made foodservice flours and mixes, and not, like, plain old grocery store Bread flour.
as far as I can tell so far communism is literally just revolting against things that aren’t supposed to have hierarchies, destroying them, finding out they're still there later, and then making state capitalism instead
mostly the latter, after seeing hundreds of ad-lib posts where people change words from other posts to make them about communism it just popped into my brain and i had to write it down
didn't mean nothing by it sir it was just the brain worms🥺
That looks absolutely delicious. Is that tofu on the left ? if so, I suggest also trying seitan as a protein substitute - it's as awesome as tofu and I personally alternate between the two for diversity.
There's a user here that's called @seitanicRights. I found the nickname pretty awesome when I first came accross it.
Do you have a goto recipe for it? I tried making seitan a few times and there's about a 50% chance it turns into gelatinous mush.
The fact you integrate the spices directly with the gluten probably produces a more tasty seitan by itself; will try that, thanks. Also, what is the point of these holes along your kitchen knife's blade ?
I'd love to hear how it went! It's so veggies don't stick to the blade after you cut them, and the groove just above also pushes them away a bit. I got that knife for christmas and it works surpisingly well.
I assume you're starting with powdered wheat gluten and not white flour (the later is slightly more involved). Here is how I did mine recently:
- Mix ~140g of wheat gluten with ~40g of white flour in a bowl.
- Add about ~240ml of a broth (vegetable broth / vegan chicken broth).
- Make a dough. It should be cohesive and not too sticky; if it's too sticky, add gluten. If it seems too powdery / too dry, add some more broth.
- Cut the dough into 4/5 parts. This is very important - they'll grow up during cooking and your smaller doughs will cook faster.
- Now for the cooking broth. In a bowl, mix 37cl red wine, ~50cl of a broth similar to the one above (like a vegetable broth), 3 large spoons of tomato paste, 4 large spoons vegan worcestershire sauce (or a similar tasting sauce) - not a large loss if you don't add the last one, though it makes the favor a bit more complex IMO. Add spices as you feel (I like to add some cumin, for example - not too much).
- Cut two onions and crush 3 garlic gloves.
- Brown the onions as you would normally into the bottom of a large pot with some oil; add the garlic when it starts to look good, brown the garlic a bit.
- Now put your cooking broth into that pot on top of it. Add your seitan in it. Now add water until the seitan is covered.
- Cook it up. You'll want to maintain a simmer (right before boiling), for about 50 minutes.
- Remove the seitan, put into tupperware; then add cooking broth in tupperware so that the seitan will be imerged while being stored in the fridge. It's ready at this point. When needed, remove a blob of seitan from the tupperware, dry it up roughly with a paper towel, and cut it up.
Now for the great part, reducing the leftover cooking broth (the one that's still in the pan and didn't make it to the tupperware) to get a sauce:
- Prepare one or two (depends on how much broth you still have) large spoons of either white flour or corn starch, and mix with some cold water into a bowl.
- Now put the heat back on on your pan; this time you can boil, though not too strong. The aim is to reduce the quantity of water here, usually takes me around 10/15 minutes. The best way to judge is to taste it regularly: when it starts to taste less like flavored water and more like a much too liquid sauce by its own / starts to have more taste, you're ready to add the thickening mix.
- Add your flour/corn starch thickening mix. Cook for a few minutes until the consistency of the sauce seems right.
The sauce is delicious, and the seitan the above produces is pretty good for me - firm texture and so on. Add strips of your seitan to rice or noodles, cover with sauce, sprinkle some sesame seeds on top, and you already have a nice meal here. I like to add steamed carrot pieces to that meal, too.
Of course you can go further with the seitan then; I love this recipe for example: Vegan Mongolian Beef.
I'll have to try that! My first attempt actually came out really well after boiling chunks and I just couldn't seem to replicate whatever I did on future attempts.
Looks tasty :party-blob:
What's that not-zucchini veggie over there?
looks like bok choy, but it could be some other similar tiny cabbage veggerble
The crispy fried texture of that tofu looks tasty as hell, nice job!
