#vegan batch cooking

[letslearnanything]

Dreaming of a plant-based lifestyle but overwhelmed by the idea of meal prep? 🌿 Our latest article, "Vegan Meal Prep Made Easy: Planning Your Week," is your ultimate guide. Discover simple strategies, essential tools, and creative meal ideas to transform your vegan meal prep from a chore into a delight! Dive into a week filled with nutritious, delicious meals that support your health and ethical choices. Perfect for both seasoned vegans and curious newbies. Ready to make your Vegan Meal Prep journey a breeze?

[legumepowered]

[foodshowxyz]

Creamy roasted garlic tomato soup

Yields: 4-6 servings Prep Time: 15 minutes Cook Time: 45-50 minutes

Ingredients

Roasted Veggies:

3 pounds ripe tomatoes (Roma or on-the-vine work well)

1 head garlic (top sliced off)

1 medium onion, quartered

3 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

Soup Base:

2 tablespoons butter

1 teaspoon dried thyme (or 2 sprigs fresh)

1/2 cup heavy cream

4 cups vegetable broth (low-sodium is best)

1/4 cup fresh basil leaves (optional, for garnish)

Equipment:

Baking sheet

Large pot or Dutch oven

Immersion blender (or regular blender)

Instructions

Roast the Vegetables:

Preheat your oven to 425°F (220°C).

Cut tomatoes in half lengthwise. Drizzle tomatoes, onion, and the garlic head with olive oil, salt, and pepper. Place them on a baking sheet, cut-side down.

Roast for 35-40 minutes, or until tomatoes are blistered and softened.

Start the Soup Base:

While the veggies roast, melt the butter in a large pot over medium heat. Add the thyme and cook for 30 seconds, stirring constantly.

Blend the Soup:

Carefully squeeze the roasted garlic cloves out of their skins and into the pot with the melted butter. Add the roasted tomatoes and onions (including any juices).

Pour in the vegetable broth. Bring to a simmer and cook for about 10 minutes.

Use an immersion blender (or carefully transfer to a regular blender in batches) to puree until very smooth.

Finish and Season:

Stir in the heavy cream. Taste and adjust salt and pepper as needed.

Serve:

Ladle into bowls and garnish with fresh basil if desired. Enjoy with crusty bread, grilled cheese, or a simple salad for a delicious meal!

Tips & Variations:

Spice it up: Add a pinch of red pepper flakes with the thyme for a little kick.

Vegan: Swap the butter for olive oil and use a plant-based cream alternative.

Extra Flavor: Add a tablespoon of tomato paste while cooking the thyme for deeper tomato flavor.

Storage: This soup keeps well in the refrigerator for 3-4 days and freezes beautifully.

[openmindcrimecook]

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[glorified-red]

Petnames (Damian Wayne x Reader)

summary: Damian calls you by your name while grocery shopping instead of the usual petnames, you're not a fan.

word count: 1,330

warnings: a vaguely suggestive sentence This is entirely based off of a TikTok I saw, I wish I could link it but I lost it. I really wanted to go more into Damian's Arab culture so this is the start :)

You rolled the cart forward, leaning your body weight onto the handle bar. Shelves stacked on top of shelves obscured your vision, aisles filled to the brim with expensive foods you didn’t even know existed. 

Who cooks with saffron? Like seriously. 

Damian insisted on going grocery shopping today and you didn’t hesitate to tag along, enjoying the peaceful company that his presence always brought. He was currently sifting through the tiny bottles of herbs in front of him. 

Sesame seeds were gently placed in the cart alongside the lemons he picked out earlier, taking his time finding the perfect one for later tonight. Cumin found its way in the cart as well, set down right next to the yeast. 

Damian’s cooking was one you had come to adore. He spared no expense when it came to providing you with a proper meal. He was fueled by his desire to provide, the act of service lover in him thrived on the sensation. So as he began to explore his culture’s cuisine, you were a constant support for him. 

His new favorite pastime was experimenting with different flavored spreads, trying to perfect his own recipe so he could write it down in the household recipe journal right next to Alfred’s iconic banana bread and Tim’s new tofu recipe (created the second he learned Damian steered clear of animal products as much as possible, a vegetarian leaning slightly vegan if he could).

Damian had spent hours trying to learn how to craft dough from scratch, the fragile pita was a task he was willing to overcome with patience. Each time his hands would be covered in flour, the kitchen turned into a warzone of attempts. One batch was cooking, one was cooling, one was in his hands, and one was set aside to rise. You’d join him every time, sitting pretty on the counter while he worked, listening to the soft hum he let out as he concentrated. 

Damian would kiss you in between, his cheeks dusted with flour that he barely noticed. 

“You’re gonna get flour all over my clothes,” you’d whine in the kiss, complaints falling onto deaf ears as he kissed you deeply. His hands would settle onto the counter on either side of you, caging you in with his body. 

“I’m sure you’ll manage just fine,” he’d smirk.

His sleeves would be rolled up after you insisted he wore an apron, he refused until you put it on him yourself. You’d tie the apron around his waist, the second you finished he’d pull you into a kiss in thanks. You’d blink and his hands would be under your thighs, lifting you onto the counter with the soft words of “I’ll need a taste tester.”

He’d hand you a small spoon every so often, watching your reaction with so much intensity it almost made you laugh with how serious he was about this. His eyebrows would furrow into the scowl as he waited for your feedback while you tasted the creamy hummus.

“It tastes amazing,” you’d gush, the flavors bursting to life on your tongue with how all the spices meshed together. 

The satisfaction on his face was always worth it. It was small, but the pride blossoming inside of him was always so endearing to you. Your word of praise sunk straight into him until his heart felt lighter. 

You’d flick flour at him as the night trailed onwards, smearing wet dough right on the tip of his nose so you could see him go cross-eyed. 

“Oh you are going to regret that.” 

“Am I?” you’d feign, holding back your own laughter. 

By the end of the night, you’d be out of breath with giggles, socked feet sliding across kitchen tiles as he chased you. He’d always nab you, wrapping you so tightly against his body with no hope for escape. You’d fight until your clothes were covered in just as much flour as he was. 

He’d smell of freshly cut herbs and the feeling of home. His tongue would taste of his marvelous cooking, an addicting essence you’d chase after well into the night while your dirty clothes lay discarded as an afterthought. 

The clink of glass against the metal cart brought you straight back to the grocery store. You could feel the tingle on your lips from the memory. You coughed, looking up to find Damian deciding between two types of chickpeas. They slowly became a staple of the household, an easy protein substitute for Damian alongside tofu. 

“Y/n, did you end up liking this one?” He turned to you, holding up the lightly colored kabuli package. The peas rattled against each other as the bag shifted. 

You went to respond but your brain stuttered to a stop. 

“What?” 

Damian quirked up an eyebrow before repeating himself: “Did you enjoy the last hummus I made with these or did you prefer the other kind?” 

“No, before that.” 

Now Damian was really lost. “I said nothing before that, we haven’t spoken since I last asked you about the oils.” 

You remembered, debating between the traditional olive oil or the more expensive avocado oil. 

“You said my name.” 

Damian nodded slowly, looking at you with a bewildered expression, one he used when he was trying not to call you a fucking twat. 

“I did, yes.” 

“Why did you call me that,” you almost pouted. “Are you mad at me?” 

He scoffed, taken aback completely. “No,” the syllable raised with his surprise but he held it firm, reassuring you solidly. “It’s just your name.” 

The chickpeas were long since forgotten, his hands falling beside his thighs as he leaned against the cart. 

“What did I do?” you asked, your heart sinking.

Damian couldn’t tell if you were being serious or messing around with him. He spoke slowly, “Am I not allowed to say your name?” 

You fully pouted, your words feeling embarrassing the more the conversation continued. “You just always use a nickname like beloved or love, you only ever call me by my name when you’re mad at me.” 

The corner of his mouth twitched upwards, a playful feeling settling behind his eyes. He didn’t realize how much those names meant to you, he’d remember that next time. 

“No I don’t,” he remarked, the playful retort falling from his lips easily.

“Yes you do!” you laughed, if you were closer you would’ve punched him in the shoulder (not like he would’ve moved or anything, but it got the message across all the same). “Cmon, Dames, what did I do?” 

“You didn’t do anything,” Damian said. “I merely wanted to grab your attention so I could know which flavor to buy.” 

“Then take it back,” you huffed, crossing your arms over your chest. 

Damian looked at you with a bored expression. “Excuse me?” 

“Take it back,” you demanded, standing firm in your words. “Call me something else.” 

“Is that really necessary?”

You pleaded with your eyes, willing every ounce of puppy dog sadness into your gaze. Damian narrowed his eyes in return. You were playing a dirty trick, knowing his weakness and exploiting it. He stood unwavering for a single moment, staring straight into your eyes with his own. 

But in the end, those eyes would always make him cave. 

“Fine,” he sighed, rolling his eyes in feigned annoyance. “Beloved, darling, love of my life, habibti,” the arabic term of endearment rolled off his tongue with ease, it always made your chest flutter, “What flavor would you prefer?” 

You smiled wide, a big toothy grin that made your eyes sparkle. 

Damian tsked, “Are you satisfied now?” 

“Yes,” you beamed, your hands falling from your chest and back onto the cart handle. “And the desi one, it’s creamier.” 

Damian plopped the bag into the cart. “You are such a dork.” 

You hummed, “You love me, don’t lie.” 

“Do I, Y/n?” Damian smiled, turning away to exit the aisle. 

“Aye!” You followed after him, hearing the soft chuckle from afar.

Taglist ♡

@anothertimdrakestan

@cherry-dropp

@missredrobin

[stardropsaloongossiptrain]

Bachelor/ettes and Cooking

Gonna rank how I think the marriage candidates would do in the kitchen

----

Bachelors:

Elliott -- it takes a while, but once the man has a real kitchen at his disposal and some encouragement to try, I think he would really enjoy cooking and could be very good at it! I HC him as growing up in a wealthy home where he probably wasn't allowed to cook for himself, and then the cabin has nothing... but he remembers dishes he really enjoyed. I like to think he starts cooking just trying to help out once he moves to the farm, and there is DEF a learning curve... but there's a master chef hiding in there. I can feel it.

Alex -- you do not grow up with Grannie Evelyn and not learn how to cook. Impossible. Now, he's not a fancy chef by any means, but he can make a meal without issue. If you get this man a grill, he will 1000% become Grill Master, Kiss the Cook apron wearing Grill Dad. Also, though he rarely does it, he can bake up a storm. Generally only bakes for birthdays.

Harvey -- He can cook, but only cooks healthy meals. He will need to be taught that it's okay to season your food. Brown rice, steamed veggies, and plain tofu/ chicken breasts type guy. Otherwise, it's pre-packaged frozen food. Maybe he can get better w/ encouragement but he's always going to be checking portions and making sure you eat plenty of fruits and vegetables and watch your sodium intake. The most likely bachelor to be vegetarian/ be willing to go vegetarian. Gets nauseated if he's preparing meat.

Shane -- Mid-tier like Harvey, but even though he's had kitchen access he rarely feels like cooking. He knows what seasoning is-- his usual cooking style is the exact opposite of Harvey, mostly family recipes. All flavor, calorie count who?? Loves making food covered in cheese, sauce, or gravy. His chili would win awards, but he only makes it once a year.

Sam -- He could keep himself alive if the box has directions. Anything more complicated than boxed mac and cheese, though, and he gets a little lost. Can help YOU in the kitchen very well, but to be honest he would rather be doing something more exciting.

Sebastian -- The only one who is a worse cook than him is Abigail. He is NOT allowed in the kitchen even to watch. Could burn iced tea.

---

Bachelorettes

Emily -- Oldest sister + working at the Saloon added together means she's definitely going to be a decent cook, but she genuinely enjoys cooking. She loves to experiment with different cultural dishes. She only cooks vegetarian or vegan dishes.

Penny -- She's pretty self sufficient. I don't think she knows too many recipes, but she enjoys experimenting if she moves to the farmhouse. She's very adapt at stretching a budget, and I think she would enjoy making jams/ pickles. Not the big amount the farmer does, but small batches in special flavors.

Leah -- She's a simple cook. She prefers raw dishes, or things like buddha bowls. A lot of texture and flavor. Loves using herbs and edibles from foraging locally. Leans vegetarian but doesn't mind fish from time to time.

Maru -- Maru is proficient at cooking, but I think takes after her dad too much and is very nutrient focused vs what actually makes a good meal. Occasionally makes questionable decisions in the name of efficiency. Could go from making some sort of casserole if busy w/ a project to Extremely Experimental if she has the time. No in between.

Haley -- I considered putting her higher but no. She has rarely if ever had to cook for herself before, so if she's at the farmhouse she will be surprised if you expect her to do anything in the kitchen. Eventually I think she could be fine. It's not hard. She just hates doing dishes. Enjoys baking somewhat, especially w/ Alex.

Abigail -- She eats rocks as a snack and thinks if you just crank the oven to 600 for fifteen minutes it's better than 350 for an hour. Her stomach is alien to this world. Can and will eat anything without issue.

[cjsmalley]

Wished Away 7:

Happy Thanksgiving (Early, I Know, Shut up):

“Father, Mother, and Uncle Tucker wish to invite you to our Thanksgiving meal,” Damian said.

“Are you sure?” Bruce asked, “we’re a lot.”

Even without Damian, Bruce had many children and cooking for all of them was sometimes a tall order.

Damian smiled, “We are aware. You are not the only family we are inviting. Every child Father, Mother, and Uncle Tucker has taken in we have invited along with their remaining family if they have any. Even the non-Americans have been invited.”

“We’d be delighted to come,” Alfred said for his family, “should we bring anything?”

“You may,” Damian agreed, “however, the chefs and cooks of the Palace will be preparing the main meal. It will be mostly meatless. Seitan mostly, in observance with mine and Mother’s dietary needs and our beliefs. It will also be made in-line with kosher regulations.”

“Cookies,” Jason said, looking at Alfred, “we can make vegan cookies.”

“Very well, Master Jason,” Alfred nodded, already planning for such a large batch, or several batches.

Damian grinned.

Thanksgiving Day arrived and the portal opened.

They filed through and were greeted by Sam, the younger Sam on her hip, “Happy Thanksgiving.”

Sammy just waved shyly, gaining fond chuckles.

They all echoed the sentiment and were led through the palace to one of the ballrooms, “Not even the large dining room is big enough to hold our horde,” she said with humor.

“Oh?”

“Everyone invited came,” Sam explained before visibly remembering, “Oh, and any red wine you see? Not red wine; we have a vampire in attendance. He eats human food but not really.”

“Of course,” Bruce nodded; only Dick was of age to drink, of his children, but neither one really drank. Still, it was good to know.

“’m assuming the vamp’s friendly?” Jason voiced.

“Friendly as in doesn’t eat humans anymore, yeah,” Sam nodded, “but, well, Spike’s Spike. You’ll understand once you meet him. Don’t go after his humans and he’s nice enough.”

“Fair enough,” Stephanie nodded.

“Also in attendance are a Vampire Slayer, several witches and wizards, two magic superheroes…basically everyone you met at Damian’s birthday party’s here. I know Spike wasn’t there; he had to babysit the Hellmouth that day, so he’s really the only new face. Him and his daughter, Hope.”

“Vampires can have—”

“She’s adopted, from a separate dimension. Danny brought her to the Hellmouth group to hide her. She’s being raised by Buffy and Spike.”

“Oh.”

They finally made it to the ballroom; the doors were wide open; servants rushed forward to relieve the Waynes of the platters of cookies they carried before they entered the room.

Most of the room was divided down the middle by a cartoonishly long dining table, bench seating on either side of it. Settings were already in place.

In one corner was a padded and gated off area where Anakin and the baby that could only be Hope played. Well, played as only young babies could, which wasn’t much.

Dotted around the room were small clusters of regular chairs and beanbag chairs, some of which were already occupied, surrounding small tables with pitchers of water and juices and, yes, blood.

Spike the vampire was easy to pick out from the masses because he had a glass of what looked like red wine in hand. Nobody else did.

The Waynes spread out, first finding Damian to say hello, then mingling and visiting with the friends made at the birthday party.

Bruce made his way towards the vampire.

“’Lo,” Spike greeted lowly over his drink, Buffy at his side.

“Hello, Buffy,” Bruce said before smiling with a closed mouth, “and you must be Spike. Bruce Wayne.”

“Not an ape, mate,” Spike snorted, “won’t attack if you smile at me. Sit down, take a load off. Hear you’re Batman. The real deal one.”

“I am,” Bruce took a seat, reaching to fill a cup with orange juice, “where did you hear it from?”

“Dawn was excited; her little brother’s bio-dad is Batman,” Buffy explained, rolling her eyes fondly, “one of my friends, Xander, is a big comic book nerd.”

“Ah. I assume there won’t be any problems?”

“Not from us,” Spike agreed, nudging Buffy with a smirk, “my girl here’s a superhero too. Won’t be any trouble from our lot. Right, Slayer?”

“Yep. No problems from us. If Danny and Sam are good with you being…you know, you then we’re good,” Buffy nodded, “just as long as you don’t put Dawnie or Hope in a suit.”

“I don’t want them out there,” Bruce grumbled, “but if I didn’t help them, they’d all be dead by now.”

“We get it, honestly,” Buffy assured, “Dawn’s given us enough gray hair,” she grinned mischievously at Spike, “she’s even given Billy Idol here some.”

“Slayer, you know that pissant stole—”

Bruce laughed.

Everyone mingled and chatted for a few hours before the meal began; servant after servant carried food and drinks to the main table as everyone found seats on the benches.

Spike and Danny placed the babies into highchairs.

By the time everything and everyone was ready, the table was fairly groaning with the meal.

Danny gained everyone’s attention, standing and grinning, “Welcome to Thanksgiving Dinner at the Palace. Thank you all for coming, even our non-Americans for putting up with our silly traditions.”

The non-Americans laughed fondly, nodding; even Alfred cracked a smile.

“For those who’re probably wondering,” he continued, “our essential living staff celebrated at lunch and most will have the day off tomorrow. Everyone else had the day off today. Now, normally we’d go around and say what we’re thankful for but we’d be here forever if we did that tonight. So, while we eat let’s just think about what we’re thankful for and enjoy the food and the company. Oh, and just so you know, everything’s kosher and most of the ‘meat’ is actually Seitan. Real meat is on the green platters. But before we begin, let’s give a round of thanks to the kitchen staff for making the food!”

Everyone applauded.

“Now, tuck in!”

They all did so with gusto; the meal was magnificent and it was clear the Palace staff had put their all into it.

Most of the Seitan was shaped into meat product appearances, looking indistinguishable from the real turkeys and hams. And it tasted almost like the real things too.

The meal lasted well into the night and everyone went home stuffed and with leftovers.

[aita-blorbos]

AITA for cooking meth with my former chemistry student, killing two people, and lying to my family about it?

I (50M) was recently diagnosed with inoperable, likely fatal lung cancer. I work at a highschool as a chemistry teacher, but both the pay and the students are terrible. Case in point, my "lab partner" (24M) - who we'll call "Cap'n" because of course he'd insist on a stupid nickname like that - not only completely flunked my class, but then went on to skip college entirely and become a meth-addicted drug dealer instead.

Understandably, I was a little shaken after receiving my diagnosis. It came as a surprise since I've never smoked, I keep myself in relatively fair health, etc. (Recently my wife has taken to vegan bacon- apparently it helps lower cholesterol, but I digress.) I haven't told my family about the situation yet; I'm still trying to figure out how to "let the cat out of the bag", not to mention I doubt my wife will take it very well.

As for deciding to try cooking methamphetamine, well. I'm not really sure how to explain it, exactly, but there's a lot of money in it, money that would benefit my family, and I don't have much to lose anymore. This may sound cliche, but it's as though I'm really awake for the first time in my life.

Cap'n and I formed a partnership by circumstance only; I found out he was in "the business" and offered to either turn him into the DEA or work with me, and he naturally took the second option. He had no idea what he was doing on the chemistry side of things - chili powder in the meth! applying heat to an Erlenmeyer flask! no wonder I flunked him, he clearly learned nothing in my class - but does know the trade.

(Note: Don't buy all of your supplies from the same store.)

Sorry, I'm getting too far into the weeds here, let me skip ahead. We purchased a trailer and drove out to somewhere in the middle of the desert to cook without added attention or need for dramatic cleanup if we had to leave the area in a hurry. Our first batch was, according to Cap'n, "pure glass." After all of that complaining, I had cooked the finest product he'd ever seen on the first try! Goes to show paying attention in school does pay off, ahem. In case any of you were reading this and thinking of skipping off to go and make highly illegal substances and risk years in prison instead of doing your homework. You all still have your entire lives ahead of you. I don't.

After making it, the next logical course of action was to sell. Cap'n said he had some connections - I mean, he is a drug dealer, I saw no reason not to trust him (I now see how little sense that makes.) - and came back with two men with guns pointed at both of us. You must understand, it was a kill or be killed situation. These are the kind of people who don't care about morals, or what's right or ethical or kind. If they'd lived... not just me, but my wife, my son, and my entire family would all be in serious, mortal danger. I had no choice.

Cap'n by this point had been knocked out cold- still alive, but entirely unhelpful with the situation at hand. I was on my own. So I offered to show the goons how I made the "glass", surely they wanted to see how it was done? And they did- I still can't believe that actually worked. But, ah, instead of actually cooking anything, I gave them... let's call it a chemistry lesson. When significant heat is applied to red phosphorus - a key ingredient in Cap'n and I's "extracurricular science project" - it oxidizes. Your result is phosgene gas, highly deadly, hence the "killing two people." One... technically isn't dead yet- somehow he managed to survive, I still don't fully understand how, but I'm... I'm working on it. Cap'n still has yet to get rid of the first body, so... technically I'm not failing to withhold my share of the cleanup, since he hasn't done so with his.

I realize now this is very long, but I wanted to explain the context for my actions. However, a tl;dr for those who might be in a hurry: I was diagnosed with terminal lung cancer, so with nothing else to lose decided to try to make some money for my family by cooking and selling methamphetamine. Coincidentally, a former student of mine was also in the business, and I convinced him to work with me. When we tried to put our product on the market, two people tried to kill us, so I acted in self-defense.

But I really, really must know... is what I did wrong? Should I have been content to live the rest of however-long-I-have-left working a miserable job as a public high school chemistry teacher instead? Should I have found a less fatal way of dealing with the two men who tried to kill me and my partner? AITA?

P.S. It's pretty late as I'm typing this so I might've made some errors in coherency or grammar, for which I apologize.

[najia-cooks]

[ID: Five large, enclosed bao piled on a plate. The topmost bao has been opened to show a bread-like dough texture and a vegetable filling. The bao are garnished with chopped chives. End ID]

Bánh bao chay (Vietnamese vegetable dumplings)

Bánh bao are an iteration on the Chinese da bao (大包) brought to Vietnam by Cantonese immigrants. Like da bao, bánh bao are commonly filled with some combination of minced meat, Chinese sausage, and hard-boiled eggs; however, some versions of bánh bao are also made with Vietnamese vegetables, herbs, and flavorings. Vegetarian bánh bao (bánh bao chay) may have no filling, a filling consisting of a variety of vegetables, or a filling of sweetened beans or sweet potato.

This recipe combines Vietnamese vegetables, herbs, spices, and sauces with Vietnamese meat substitutes to make a well-rounded filling that's equal parts umami and fresh. The yeasted, enriched dough is tasty, fluffy, and light, but still has enough structure to hold up against the filling.

Recipe under the cut!

Patreon | Tip jar

Makes 16-20; serves 6.

Ingredients:

For the dough:

4 cups + 2 Tbsp (500g) all-purpose flour

2 tsp (7g) active dry yeast

7 Tbsp (90g) granulated sugar

1/2 tsp salt

2 tsp (10g) baking powder (optional)

2 Tbsp (16g) cornstarch (optional)

1 - 1 1/4 cup (135-295 mL) lukewarm soy or oat milk, or water

1 Tbsp cooking oil

The basic components of this dough are flour, yeast, sugar, salt, oil, and milk. The baking powder is added to help with leavening; the cornstarch works to create a light, fluffy dough that will not become soggy when filling is added.

For the filling:

1 large carrot (100g)

4-inch piece (120g) cassava root / yuca

1 cup (100g) shiitake or wood-ear mushrooms, diced

4 large pieces (50g) sườn non chay, or 1/2 cup diced or crumbled chả lụa chay

1/2 cup water + 1/2 tsp vegetarian 'chicken' broth concentrate (optional)

50g tofu skin (đậu hủ ky)

1 red onion, minced

5 cloves garlic, chopped

4-5 chives or scallions, finely chopped

1 tsp freshly ground black pepper

1/2 tsp sugar, or to taste

1/2 tsp salt, or to taste

2 tsp bột nêm chay, ground to a powder (optional)

1 1/2 tsp fermented bean paste + 1/2 tsp light soy sauce (or 2 tsp vegetarian fish sauce)

2 tsp vegetarian oyster sauce

1/4 cup soybean oil, peanut oil, or other cooking oil, divided

Sườn non chay (roughly, “vegetarian ribs”) is a meat replacement made of textured soy protein. It may be found in bags online or in the pantry / dried goods section at your local Asian grocery store—the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.” Most sườn non chay are large and pale in color, but they sometimes come in "beef" or "pork" styles—the difference is not the flavoring but rather the size, shape, and coloring of the pieces. In my experience, the "beef" ones are more darkly colored, and both "beef" and "pork" styles are smaller in size and thinner in shape than the non-specific ones, which I often use to replace chicken.

Chả lụa chay is a vegetarian version of a Vietnamese pork sausage. It can be found in the form of a large loaf in the refrigerator section of a Vietnamese or Asian grocery store. It will be labelled "chả lụa chay" or "gio lụa chay," as well as "vegetarian pork roll," "wheat meat," or "vegetarian food."

Đậu hủ ky, or tofu skin, is prepared by taking the film off of a batch of tofu as it sets. Tofu skin may be purchased fresh or dried, in sheets or in sticks: for the purposes of this recipe, any kind will work! Chinese tofu skin produced for sale abroad may be labelled "dried beancurd sticks."

Bột nêm is a Vietnamese seasoning sold in powder or granule form. Vegetarian ("chay") versions of the seasoning may contain shiitake mushroom, lotus seeds, carrots, tomatoes, and kohlrabi, as well as salt and MSG. It can be purchased in pouches or boxes from an Asian grocery store, or you can use any other vegetable stock powder.

Fish sauce and oyster sauce are common inclusions in pork fillings for bánh bao but are often simply omitted from vegetarian ones. I've used vegetarian substitutes for these ingredients—if you don't have vegetarian imitation fish or oyster sauce, just increase the amount of salt, sugar, and bột nêm to taste.

Instructions:

For the dough:

1. Heat 1 cup (135mL) non-dairy milk to lukewarm in a saucepan or in the microwave. Stir in the yeast to dissolve. if you’re not sure your yeast is alive, proof it by allowing to stand for 10 minutes—it should foam.

2. Add the baking powder, sugar, and salt and whisk to dissolve.

3. In a large bowl, whisk together flour and cornstarch. Pour in the milk mixture and mix well to combine. Add additional milk 1 tsp at a time if it remains too dry to combine. The dough should be slightly tacky but not sticky.

3. Add oil and knead by hand until dough is smooth and elastic, about 10 minutes. Cover with plastic wrap and allow to rise in a warm place for about 3 hours until doubled in size. If you live in a cold climate and don't have a proofing drawer, heat your oven on the lowest setting for a few minutes, turn it off, and then proof the dough in the oven.

For the filling:

1. Prepare the proteins. Soak the tofu skin (if you're using dried) and sườn non chay in cool water for about half an hour until rehydrated (or simmer them for a shorter amount of time). They are fully hydrated once flexible and a couple shades lighter. Gently squeeze the water out. Dice tofu skin; rip sườn non chay into small pieces lengthwise and then dice widthwise.

2. Prepare the vegetables. Peel cassava root and carrot. Cut both into a fine julienne, or grate them. Dice the mushrooms; mince the red onion; chop the garlic.

3. Cook the filling. Heat oil in a large skillet on medium. Add the garlic and sauté until fragrant.

4. Add the red onion and continue to sauté until fragrant and slightly softened. Add black pepper, bột nêm, and salt and allow to cook another 30 seconds.

5. Add carrot, cassava, mushrooms, chả lụa chay (if using), and tofu skin and stir to combine. Reduce heat to low and cook, stirring often, until tender. Remove from pan.

6. If using sườn non chay: in the same pan, fry sườn non chay in 3 Tbsp of cooking oil on medium until they’ve absorbed the oil. Whisk 'chicken' stock concentrate into a small amount of hot water, then add the stock into the pan. Cook until mostly dry.

Soaking in water, deep frying in oil, then simmering in a flavored broth is the typical Vietnamese preparation of sườn non chay. The simmering in stock could potentially be skipped if you're including vegetarian oyster and/or fish sauce, but personally I find that dried soy products benefit from being soaked or simmered in something other than water.

7. Mix sườn non chay in with other filling ingredients, salt, sugar, sauces, and chives.

To assemble:

1. Turn dough out from its proofing bowl and gently divide into two even parts. Cover the half you're not using and gently roll the other out into a log of even width. Use a dough cutter or sharp knife to divide the log into 8 or 10 even pieces.

2. Place each disc of dough on its side and roll it out into a circle about 5" (13cm) in diameter. The edges of the circle should be much thinner than the center, since the edges will be bundled up and folded together.

3. The folding method is the same as for baozi and momos. Hold a wrapper in the palm of your non-dominant hand and add a couple tablespoons of filling (if you’re not experienced with making dumplings, it may be easier to add less). While pressing the filling down with your non-dominant thumb, use your other hand to pinch pleated folds in the dough all the way around the circle of the wrapper. Remove your thumb and make one last fold to close the bao. Pinch firmly at the place where all the pleats come together (where the drawstring would be if it were a drawstring pouch) and give a small twist to seal.

4. Set each finished bao on a small square of parchment paper on a baking sheet or in a steamer and lightly cover with plastic wrap or a light kitchen towel. Continue folding until you have formed all of the bao.

To steam:

1. Place a bamboo steamer in the bottom of a wok or large pot, and fill the wok with enough cool water to cover the bottom rim of the steamer by ½". If you've added baking powder to your dough, you may add a splash of vinegar to the water to help neutralise the dough's pH and combat yellowing of the dough.

If you’re using a metal steamer, tie a kitchen towel around its lid to prevent condensation from dipping back down onto the dumplings. Carefully place the bao, along with their parchment paper squares, into the steamer, leaving an inch or so between each one. They will expand as they steam!

If you don’t have a steamer, place a small bowl in the bottom of a wok or large, deep pan or pot. Place the dumplings, with their parchment paper squares, on a plate and place the plate on top of the bowl–the plate should fit inside your pot. Make sure that you can cover the plate and dumplings with a lid. If your lid is domed, there is no need for a kitchen towel, since the condensation will run down towards the outer rim. If your lid is flat, tie a tea towel around it just as you would with a metal steamer. Fill your cooking vessel with 2 or so centimeters of cool water.

2. Raise the heat to high and allow the water to come to a boil. Once boiling, lower the heat to medium-low and cover your steamer or pot. Steam the dumplings for about 8 minutes, until the dough is tender and cooked through. Keep finished bao warm in a covered casserole dish in an oven on low while you steam the others.

[noyoucantpinmedown]

Silly headcanon time: how the counselors like their eggs cooked (assuming all of them eat eggs).

Ryan: doesn't like runny yolk, so any hard-cooked egg will do (hard-boiled, over-hard fried, hard scrambled). Scrambled eggs was one of the first things he learned how to cook and he made them for Sarah a lot growing up, so they're a beloved favorite.

Emma: was obsessed with eggs benedict for a while and learned to poach eggs specifically to make that dish. Now enjoys avocado toast with poached eggs on top whenever she can. Her breakfast TikToks put the rest of the fyp to shame.

Nick: knows how to cook eggs all kinds of ways and is usually the one making them for breakfast in group sleepovers; has everyone's preferences down pat. Enjoys egg in all its forms but prefers the classic sunnyside up egg; enjoys dipping bread and any other foods into the yolk. Usually has them when he feels like having a fancy breakfast.

Laura: also grossed out by runny yolk. I see her as likely to be vegan or vegetarian so they're probably not even part of her diet. Before she quit animal products she would have hard boiled eggs as mid-day snacks because they don't need much attention to make.

Jacob: American breakfast enthusiast, enjoys them soft scrambled or fried. Has been known to pour maple syrup over scrambled eggs and dip pancakes into the yolk on fried ones. Kaitlyn shames him for it every single time.

Abi: doesn't have a preference but the really cooked-through, dried yolk grosses her out a little. Usually has hers the same way the person she's eating with has them (feels like a fancy lady when she has brunch with Emma)

Dylan: wants to cook eggs the proper way but 1) he sucks at cooking in general and 2) gets distracted and then realizes his eggs are burning because of the smell. Bought himself the little container things to cook them in the microwave. Nick and Ryan were disgusted and apalled, damn bitch you live like this?

Kaitlyn: soft boil queen. Enjoys adding them into any random meal because it reminds of how her grandma included them in noodles and soup. Has them fried with breakfast and will go to town on them with Jacob.

Max: got used to not eating eggs because of Laura, but absolutely adores devilled eggs. His parents made them all the time growing up for birthdays and gatherings. He has his great aunt's recipe and makes a big batch for dinner parties with friends.

[dystopicjumpsuit]

This might be a weird ask, so please disregard if you’re not interested in answering it.

I think you mentioned once that you like to cook, and a lot of your fics have mentions of food (which I love btw). So I was wondering: Do you have specific meals/recipes that make you think of certain clones? Or, do you have any headcanons as to Earth-based meals/foods specific clones would deem their favorite?

Not a weird ask at all! I do love to cook, and I'm always down to talk about food 💚

I will always think about fresh pasta with wild mushroom ragu when I think about Waxer thanks to "The Sixth Language." I have actually made that meal, and it's delicious. (I also tried to do the sexy cooking lesson with my partner, which was... Less successful 💀)

I personally headcanon that every clone has a massive sweet tooth thanks to their enhanced metabolisms and the fact that they didn't get sweets growing up. I also think they would pretty much all enjoy spicy food. This HC is for sure influenced by how spicy Mandalorian cuisine is supposed to be.

I think a lot of family-style meals would be really appealing to the clones, just because they would appreciate the sense of community. Any meal where a big group of people gathers around a table to eat and drink and laugh and talk and bond—I think that would be a dream come true for a lot of the clones. NB I'm not necessarily talking about literal biological family here; I mean it in the sense of the people you love and care about most—whomever that may include.

As far as specific foods:

I think Gregor would have a weakness for cheeseburgers (and apparently pineapple).

Dogma seems like a risotto man to me, for some reason (the technique would appeal to him, I think). He would probably love the precision of molecular gastronomy.

We know the Bad Batch loves sushi! I think seafood would be popular with a lot of the clones because they grew up on an oceanic world (though to be honest, I don't know whether their diets actually included seafood on Kamino, or whether it was just nutrient sludge).

I think Crosshair would love ramen—if he ever got a chance to actually take a bite of it.

Jesse seems like he would be very aware of his macros, and he'd be a surprisingly good cook. Mapo tofu would be his specialty. He would tell you exactly how many grams of protein was in it.

Tup... Vegetarian. Idk why, he just gives the vibe. But he'd be sneaky about it. He'd feed you the most amazing meal of your life, and you'd never even realize it was vegan.

Fireball would probably love poke bowls. Extra avocado, please!

Kix is addicted to junk food, and if anyone teases him about it, he'll be extra shaky next time he has to give them an injection. Jesse is constantly trying to get him to do better.

Rex has been a Sunday roast fan ever since he ate dinner with Cut and Suu.

Wolffe and Hunter seem like barbecue men—legit barbecue, not burgers and hot dogs. Like cochinita pibil, Texas-style brisket, barbacoa, Carolina whole hog. FIRE🔥

Cody secretly loves cheap pizza (think Little Caesar's), but if you asked him his favorite food, he'd probably say something like coq au vin. Don't get me wrong, he likes coq au vin too; it just doesn't scratch that particular itch.

The entire Coruscant Guard loves street food. Any kind of street food. If it comes from a food truck and can be eaten while walking, they're happy.

Damn, this got out of hand! I could go on until the world ended, but I have to stop somewhere. Thank you for the amazing question, Alli! It was so much fun to think about. And I'm so happy you enjoy the way I work food into my fics! One of my upcoming multichapter stories has an OC who is an aspiring cookbook author, and there is SO. MUCH. FOOD in that fic.

[firewitchcafe]

Kitchen Witch Inspo

Hello there!

Life can be, understandably, chaotic and wild at times. So I am here to share some of resources that I used for some meals! Witchy or not, I hope that some of you can find use from this list!

Online

Thaqueenofsauce - on Tiktok and Instagram! Her page is filled with Stardew Valley inspired meals, often filled with seasonal fruits and veggies.

Lizzieandthebats - on  Instagram! While she does some general kitchen witchery, she also has many magical cocktail recipes to try.

Blackforger - on Instagram! Her energy is a delight, and she gives a lot of good information on forging. She also makes recipes with the items she forges!

ElvenFood - a Reddit filled with vegetarian and vegan recipes designed to look magical.

BudgetBites - A website that gives recipes that can be made on a budget

SortedFood - Part entertaining banter, and part helpful. A youtube channel dedicated to to bridge the gap between “normals” and chefs, while also showing unique ways to use the food that is already in the back of your pantry! 

emmymade - Fun, chaotic, but also calm energy when it comes to this youtube channel. Emmy tries out a range of different foods and recipes, some better than others, and shows her process making them (This channel has a special place in my heart as well).

TastingHistory - An educational channel that talks about different recipes that were eaten throughout history. He jumps from multiple time periods, some of the recipes he recreates go as far back as Mesopotamia with other being as recent as WWII.

Cookbooks

Remember to look at your local library’s collection first! If they don’t have it and you’re willing to wait, they can order the book for your!

Small batch snacking cakes by Aimee Broussard - Exactly as it sounds like! Many recipes that make quick and yummy cakes.

Delish Kids by Joanna Saltz - Has a lot of recipes designed for kids, but it is very useful to add nutrition in different ways.

The Good Neighbor Cookbook by Sara Quessenberry and Suzanne Schlosberg - Not only a good book with quick and large amount of recipes, but it is also divided into life events! So if you want to bring a bit of hearth into a person's home then this book is great!

Cook As You Are by Ruby Tandoh - Not only does the art have a lot of diversity, this books is very friendly to each individual. Variations and substitutions are PART of the book, as well as include people with disabilities. It also includes a "note about eating" providing a safe space with those with eating disorders. This cookbook also suggests other cookbooks if you're interested in similar recipes.

Time to Eat: Delicious Meals for Busy Lives by Nadyia Hussain - Honestly a great resource to look through! There are a variety of recipes all intended to be made with the fact that life is just busy. I reccomend the pancake recipe!

As I look for new recipes during the year, I will update this post! Hope you find use from my recommendations!

(Updated: 4/17/2023)

[devoted1989]

how to replace eggs in cooking and baking

There are three basic categories for replacing eggs in a recipe: eggs used for leavening, eggs used for binding and eggs used for moisture. Knowing the right reason for eggs in the recipe is the first step to mastering egg substitution.

 each of the following substitute one egg in a recipe:

 binding

 Eggs used for binding are found in recipes like burger patties and drop cookies. The egg is used to hold the mixture together, but the recipe doesn’t need to rise.

 -    ¼ cup (2 ounces) of soft tofu blended with the liquid ingredients of the recipe

-    1 small banana, mashed

-    ¼ cup applesauce

-   2 Tbsp. of corn-starch and 3 Tbsp. of water

-    ¼ cup of avocado, mashed.

-     2 Tbsp. of corn-starch mixed with 3 tablespoons water.

-     3 Tbsp. of peanut butter or other nut butter.

-     Aquafaba is probably the most versatile egg replacer and can be obtained from plain chickpea brine (or from several other legumes). It can be used in a variety of dishes such as baking, macarons, meringue, nougat, marshmallows, ice cream mousses and even cheese and butter.

-    A commercial egg replacer, eg. Ener-G Egg Replacer or The

Vegg.

 leavening

 Leavening is the act of fermentation of the dough, which causes a baked good to rise. Leavening is needed in recipes such as cakes, cookies, muffins and breads. A rule of thumb to determine whether the eggs are leavening agents: if the batch requires three or more eggs, the eggs are used for leavening.

 Leavening eggs are the most difficult egg replacement, but there are a few options.

 -    1 Tbsp. of ground flax seeds mixed with 3 Tbs. of hot water, set aside for 3 minutes to thicken. Add ¼ tsp. of baking powder for leavening. This recipe can also be used without the baking powder for recipes needing binding and moisture.

-    Mix 1 Tbsp. of apple cider vinegar, plus 1 tsp. of baking soda.

-    Mix 2 Tbsp. plus 2 tsp. of full fat coconut milk, plus 1 tsp. of baking powder.

-    Replace ¼ cup of carbonated water for each egg removed.

-    1 ½ Tbsp. of oil, 1 ½ Tbsp. of water and 1 tsp. of baking powder.

-     Aquafaba is probably the most versatile egg replacer and can be obtained from plain chickpea brine (or from several other legumes). It can be used in a variety of dishes such as baking, macarons, meringue, nougat, marshmallows, ice cream mousses and even cheese and butter.

 moisture

 Eggs needed for moisture are the easiest to replace. You can use just about any fruit or vegetable puree as long as the flavour meshes well with your dish.

 -    1 Tbsp. of ground chia seed mixed with 1/3 cup of water. Allow to stand for 15 minutes. As with flax seed, you can add ¼ tsp. of baking powder to allow for leavening.

-    Puree ¼ cup of cooked fruit. Options include apples, pears and prunes.

-    Puree ¼ cup of cooked vegetables. Use cooked or canned pumpkin, sweet potato or beets. Vegetable purees work best in dishes that will cover the flavour, like chocolate or spice cake.

-    ¼ cup of silken tofu.

-    Aquafaba is probably the most versatile egg replacer and can be obtained from plain chickpea brine (or from several other legumes). It can be used in a variety of dishes such as baking, macarons, meringue, nougat, marshmallows, ice cream mousses and even cheese and butter.

 commercial egg replacers

 -    ENER-G Egg Replacer – in baking.

-    The Vegg is a vegan liquid egg yolk replacer, suitable in any recipe that one would alternatively use egg yolk. Scrambles, baking, French toast and even lemon curd - it comes in the following varieties; Vegan Egg Yolk Mix, Vegan French Toast Mix, Vegan Egg Baking Mix, Vegan Vegg Scramble Mix.

-    Beyond Eggs is a binder and leavener and can be used in baking, mayonnaise & scrambles.

-    Orgran No Egg – Baking.

-    Besan Chick Pea Flour – scrambles, quiches, fritattas & in baking.

-    Vegan Egg scrambled egg substitute that can also be used for waffles and savoury dishes.

-    Bob's Red Mill Egg Replacer – used as a binding and leavening agent in baking.

-    Neat Egg – used as a binder in recipes.

-    Namaste Raw Goods Egg Replacer

-     Just Egg (previously known as Just Scramble. Tastes like scrambled eggs and is also suitable for omelettes.

 With thanks to the kitch’n, Wikipedia, the Spruce & One Green  Planet.

[deliciously-vegan]

Breakfast Empanadas

[[MORE]]

Dough

4 cups all-purpose flour 2 tbsp cane sugar 1 tsp sea salt

1 cup cold vegan butter

1 cup cold water

In a large glass mixing bowl sift together the flour, sugar and salt.

Cut in the cold vegan butter. Using hands work in the butter until it is well-combined.

Pour in the cold water. Stir well. Knead for several minutes. 

Form a large ball. Wrap ball in plastic and chill for at least an hour.

Filling

1 tbsp olive oil 1 onion, chopped

4 cloves garlic, peeled and minced

1 block extra firm tofu, crumbled

1 tbsp cilantro paste 1 tsp smoked paprika

1 tsp  cumin 1/2 tsp turmeric 1 tsp black salt 1/4 tsp black pepper

one batch vegan bacon bits (recipe below)

1 cup vegan cheddar cheese shreds

1 jar (296 ml) roasted red peppers (drained and chopped)

Heat oil in large saucepan over medium-low heat. Saute onion for several minutes. Add garlic and saute for another minute or two. Stir in the crumbled tofu and cook for another few minutes. Turn heat off.

Stir in the; cilantro paste, smoked paprika, cumin, turmeric, black salt, and black pepper. (Mix thoroughly.)

Stir in the vegan bacon bits, cheddar cheese shreds and roasted red peppers. 

Vegan Bacon Bits

1/2 cup textured vegetable protein 2 tbsp water 2 tbsp pure maple syrup 1 tbsp liquid smoke 1 tsp smoked paprika 1 tsp salt

Mix all of the ingredients together thoroughly and set aside. 

Assembly

Preheat oven to 425 degrees F. Line two large cookie sheest with parchment paper. 

Remove dough from fridge and give it another knead. Roll dough out onto a floured surface. Cut dough into circles, about 4 inches across. Place circles on prepared baking sheet. 

Scoop one generous tablespoon of filling on top of each circle. Lightly wet the edges of each circle with a touch of water. Fold dough over top of filling and squeeze the edges together. Using the back of a fork, press edges down to seal fully. (Or use an empanada press.)

Poke a few holes on top of each empanada. Brush each empanada with a bit of non-dairy milk. Bake in preheated oven for 15 minutes.

Allow empanadas to cool for a few minutes before serving.

Yields; about 2 dozen empanadas.

[alex51324]

Cooking post!

One of the ways I'm adding enrichment to my enclosure this year is by making at least one recipe from every issue of Cook's Illustrated. From the March/April issue, I picked Sweet Potato and Chickpea Stew! Here's the recipe:

If anyone is thinking it making it and wants the recipe transcribed, let me know. (The whole recipe is shown in the photo; the part that's cut off on the right is a different dish--it's a whole feature on chickpeas.) If I make it again, I'm going to try cutting back on the lime zest/juice that goes in at the end--it definitely needed a little something before that went in, but the sour/citrus flavor was a lot more prominent than I expected. (I'm hoping it mellows for the leftovers--it made four big main-dish servings.)

Recipe as given is vegan.

This is pretty simple for a Cook's Illustrated recipe; you could definitely make this on a weeknight (if you're the kind of person who cooks on a weeknight). As with all canned beans, the chickpeas are already cooked, so you're pretty much just cooking the sweet potatoes and getting everything else heated through. You could even prep the onions and sweet potato the night before, so all you have to do when you get home is open the cans and put it together.

Here's how my batch looked:

I made it with that yogurt and flour bread that was making the rounds a while back, which came out beautifully:

Here's the full batch of soup and bread (and my messy countertop):

I skipped the chopped cilantro for finishing, but the peanuts are definitely worthwhile. I ate two pieces of bread with tonight's helping of stew, so I'll probably have to make a second batch of the bread later in the week.

[acti-veg]

Do you have any advice on staying vegan when disabled relying on parents as caregivers in a way or at home nurses who help with meals who often imply or often outright say vegan food isn’t healthy worsening my state of health. When I’m in a hospital how to stay vegan too ? Often have to ask for a patient advocate for help when hospitalized or talks with the dietitian. I find myself struggling so I’m just sos 

Hey anon, I did some research myself but felt this was really out of my experience so I got in touch with a friend of mine who is disabled and vegan, she has navigated a lot of these issues herself and she gave some tips I hope you’ll find helpful.

Hospitals/carers have to cater to veganism as much as they do for religious dietary requirements in most places, though she’s not sure if that stands where you are. Regarding parents and carers, she advises to seize more autonomy if you can and stand firm. Even if it was the case that veganism was somehow exacerbating your condition, that would still be your choice to make, you have that right. They gone get to decide that for you.

For general tips she recommends batch cooking, using canned/frozen veggies, so that there isn’t a daily worry about what you’ll eat and she always has at least one back up meal in the freezer but ideally a few. She also advises keeping go bag filled with snacks and electrolyte drinks for when you do have to go to hospital.

Finally, she has said that if for some reason you’re not able to eat fully plant-based in hospital or while being cared for, there would be nothing wrong with eating animal products when you don’t really have any other options. Likewise if you can’t meet your nutritional requirements while eating plant-based then there would be nothing wrong with introducing some animal products.

Remember to stand firm about your own interests and beliefs, but it’s about doing whatever is possible and practicable, so be gentle with yourself if you can’t always eat plant-based all the time. Take care of yourself anon, and feel free to reach out if you want to talk about any of it.