Boyfriend has celiac's and has to avoid lactose, so he ends up bringing teriyaki meatballs to a lot of work events. We use this recipe, which works perfectly well with no breadcrumbs and an extra egg instead.
Somewhere in the comments there's some adjustments for ground turkey, iirc. The biggest issue is that it dries out faster than pork? But I think a little extra moisture in the meatball goop fixes that.
I've started cookie vegan at the house, but this is a new development (like, 2-3 weeks in the making?). I was wondering if anyone had any somewhat simple vegan recipes?
The Good and Cheap jambalaya and tomato basil pasta I live off of when I don't feel like thinking but do feel like eating something with some substance can both be made vegan. Just use vegetable broth, use soy sauce instead of Worcestershire sauce in the jambalaya, and don't add meat.
I've been adding garbanzo beans and greens to the pasta the last few times I've made it, and that works out pretty well and has more protein.
I'll take a look around for the vegan recipes I like. things with nuts or seeds in them is a good idea, it's important to go for things with good amounts of protein and vitamins. beans and rice together are a good veggie protein option - by themselves they're not complete proteins, but together their amino acids complement each other. veggie fats are important too, like coconut butter and avocado. sorry if you know all this already, I'm just filling space until I can find my recipes.
here is a recipe for rice and beans (the crispy rice is unfortunately not vegan) greek red lentil, an excellent cheap and hearty soup, just omit the feta garnish chunky borscht soup, I didn't put tomato juice or potatoes in mine, but soups are very flexible and this was amazing. use frozen vegs if you need to. a couple tablespoons of apple cider vinegar (or pickle juice if u want) gives it a little background tang that's just so good. roasted vegetable salads and cooked grain salads (omit the cheese) - I have not tried either of these ones, but smittenkitchen has a lot of veggie recipes, the writer herself spent years as a vegetarian, and tons of her recipes could become vegan just by omitting the cheese garnish :P banana pancakes! hummus can be made with a whole bunch of things that aren't chickpeas/garbanzos, black bean hummus for example I used to work at a place that made a good vegan chili - one onion and one green pepper, halved/quartered and thinly sliced; as much as one jalapeño, with or without seeds; one to three cloves of garlic, pureed/finely chopped with the jalapeño; one or two litres of veggie stock (start with less and add more if u want); a large can each of diced tomatoes and kidney beans; and a package of veggie ground round. fry the garlic and jalapeño in a tablespoon or so of olive oil, then add the sliced onion and pepper. once it's softened, add the stock and tomatoes and beans; simmer until it's cooked enough for your preference. add the ground round 10-15 minutes before serving, it's already cooked and just needs to warm up and absorb flavors. nice and hearty, easy to adapt and tweak to your preferences. if you want to use firmer veggies like sweet potato or squash, they'll need a slightly longer cooking time than the onion and peppers, but just make sure the pieces aren't too big and it'll be fine. oh hey also flax seed oil is good stuff; it's a little pricey but it's a very quality veggie fat and it makes a nice dressing all by itself with a little lemon and salt on some cooked veggies. make sure to shake the container really well because all the tasty seed bits sink to the bottom. it's a dietary supplement (like fish oil) rather than a cooking oil, with a bit of a nutty flavor. EDIT: fixed the beans
My vegetarian chili recipe is: an onion some garlic some assorted vegetables we happen to have around, potentially including but not limited to a green bell pepper, a handful of carrots, and/or a can of corn a can of diced tomatoes like three cans of beans, drained and rinsed Dice onion. Cut up other vegetables that need cut up. Put olive oil in pan. Saute onion and other fresh vegetables and garlic until they're starting to look cooked through. Dump in tomatoes. Dump in beans and any veggies in cans. Add water or broth if there's not enough liquid. Dump in enough chili powder to make it start to look chili-colored and a teaspoonish amount of cumin. Stir. Let simmer for a bit. Tell my sibling to come over once they're done with their Overwatch match and spice the chili. Browse Tumblr while Sibling smells all the spices in our cabinet with a thoughtful expression a la Remy in Ratatouille and adds several more tablespoons of chili powder. Needless to say, this is not the most helpful recipe in the world for other people, but it does result in pretty good chili.
(According to my sibling, the first rule of making chili is that you didn't add enough chili powder. In my experience, the only time this rule has not held true was the time the lid fell off the chili powder container.)
Oh my god, all of this sounds so good! Thank you guys! and no worries @devils-avocado - this is new to me so I forget stuff a lot. I hadn't realized you could make hummus without the garbonzo beans, but now that I know I wanna try making some! I always wanted to enjoy hummus, so this is exciting!
Aunt Helena's Cheesecake (Polish Cheesecake) (aka the "secret family recipe" of like every Polish family in the area) Ingredients 16 oz cream cheese 4 eggs 1/2 c confectionery sugar 1 lemon rind 16 oz sour cream Unspecified amount of additional confectionery sugar Soften and beat cream cheese. Beat in eggs, alternating with the 1/2 c sugar. Grate lemon rind; beat into mixture. Pour into ~8in pan with your choice of crust. Bake at 350°F for 30-40 min; top should be lightly brown and cracked all over. Mix the sour cream and extra confectionery sugar to taste. Seriously, I have been making this for years and I've never measured it. Uh, sweet but not too sweet? About the sweetness of good lemonade, unless you like your lemonade really sweet, in which case less sweet than that. Six heaping spoonfuls, maybe? Idk. Anyway. Take the cheesecake out and let it cool. This part is important, because as it cools it also falls, and if it did not there wouldn't be room for the next step. Pour the sour cream mixture onto the cheesecake and bake an additional 10-15 min. Once again, there should be cracks. Let cool enough to eat, and enjoy! (Think of something to do with this lemon. What do you even do with just one lemon?) Fair warning: for people used to New York cheesecake, Polish cheesecake is often unsettling. It's all fluffy and layered, which is apparently weird to some people?? Idk, it's my favorite.
Hmmm I found a recipe I might like to make, but I have no idea where to find any of the three principal ingredients: -pomegranate concentrate -tangerine concentrate -cranberry puree anyone have any idea what those look like or where I might find them? ;3; tried calling Whole Foods and PCC and they said no, but who knows, it could be flying under their radar.
Honestly, I'd try the frozen section at a nice-ish grocery store, like a publix or a trader joe's or something. That's where juice concentrates tend to be hiding.
More questions about the same recipe- first, I presume plastic wrap means Saran wrap- if I put that in the loaf pan and pour recently-at-224-degrees sweet stuff in there, won't it melt? Or is that stuff very heat resistant? Second, this part of step 1- After I bring that mix to a boil, am I then supposed to REDUCE the heat when I'm trying to bring it to 224 degrees, or keep it boiling? Cause it doesn't say anything about changing the heat it's on, but then it says bring to a boil AGAIN after adding the pectin. Just wanted an opinion on how to interpret those instructions.
My guess is they're expecting stirring in the pectin will cool it down a bit. So, I'd guess keep the heat the same and wait until it starts boiling again?
