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Vegan Home Cooks
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19 users here now
Come join the Vegan Home Cooks!
Participation is really easy, just take a picture of what you cooked today and post it, no recipes needed.
Be nice and supportive, no one cares about your criticism or fixes. If it isn't nice and positive your comment will be removed
This is a public forum for a discord server of friends who are all vegans and cook at home for their families.
We are here to share some inspiration, to see what others are doing and to stay engaged in something that is both our hobby and a required task.
This forum is not a "food porn" community, a recipe book or a place to teach you how to cook. It is a place for people who already cook to meet other people like themselves and provide on topic support and conversation as much as long distance friends on the internet can do. We are doing show and tell about what we made and we don't care about its instagram worthiness.
Veganism isn’t a diet but I have to eat every day. This is for the vegan home cooks. Anything non vegan will be deleted.
Rules
1. Be Vegan.
If it is not vegan it doesn’t belong here… or anywhere.
2. Post home cooking.
No restaurant or fast food. This is what every other vegan space is about and we don’t want to promote any large or small business tyrants.
We’re an active community of vegan home cooks that like to talk about what we are cooking today.
4. Do not make any rude comments or digs at anyone’s food, cooking style, specific diet, restrictions or technique.
While we are all cooks, we all have different requirements and we’re not asking for help, we are doing show and tell.
5. Do not use trademarked brands
Use generic names. We’re cooking with tvp not whatever business brands it and we’re not trying to turn comrades into billboards. No plant-based vegan-pandering capitalist crap like Impossible, Beyond, Dairy-company owned “vegan” cheese.
6. Do not ask for a recipe without otherwise engaging the OP (No posts that are just “recipe?”)
We are not food bloggers. Sometimes we're excited to share and will tell you the recipes we used but this isn't required. Instead try doing your own research and tell us what you learned and we can talk about it.
7. Careful with making unasked for suggestions.
Sometimes we like to hear suggestions but you should be nice about it and know the person you are making suggestions to. We are in the discord and you can get to know us that way. If you are just a visitor from the fediverse, this isn’t the place for you to start telling other people what to do.
8. Grown Ups Only.
Cooking for our kids is great, Acting like one is not. While this isn't a community for adult material we expect everyone who participates to be an adult and act like one. Please follow the Anarchists Code of Conduct. No profane usernames allowed.
founded 11 months ago
MODERATORS
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Blind scouse, made with lentils and garden peas instead of animal flesh.
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Sorry not sorry your windowmaker heart attack saturated fat and cholesterol bombs aka eggs are super expensive. Stop eating them
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I blended 1 cup oats, 1 cup water, some salt, some baking powder and cinnamon and after it thickened up put it in my waffle maker. I microwaved frozen berries with some water until it was defrosted then added some date syrup and corn starch and microwaved it a bit more til thick and topped the waffle with it.
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No clue how to call vegan butter chicken without any butter and chicken. Was very nice used coconut cream and a bit of coconut oil and just store bought vegan "chicken" pieces. With rice and naan bread
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Peels were from ripe bananas. I cleaned them, cut off the ends, removed the peel, and ate the fruit for a quick snack lol. I used a spoon to scrape the inside of the peels to remove the stringy bits. Using a fork, I shredded them into strips then cut the strips into thirds.
I cooked up some onions and garlic in oil. Once they were ready, I threw in the shredded peels, covered with a mix of water and soy sauce, added some spices, and let simmer for 20 minutes. The serving in the picture is from one banana.
They remind me of green beans, not the flavor but the texture. Surprisingly, the flavor is pretty neutral. I wouldn't know it was banana peels if I didn't cook them myself.
I can't believe I got this close to 40 not knowing they were edible 🤯
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Bean burger with home grown sprouts and air fry potatoes @vegantheoryclub.org #veganhomecooks
(veganhomecooks.com)
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I cooked the hell out of some chickpeas with the intent to make hummus but decided to just eat them deconstructed with a tahina sauce. And a smiley face of chilli paste.
(veganhomecooks.com)
I cooked the hell out of some chickpeas with the intent to make hummus but decided to just eat them deconstructed with a tahina sauce. And a smiley face of chilli paste.
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Decided to go with something healthy last night
The falafel is just bulk bin falafel mix, 4 parts mix with 3 parts water, divided into 1oz balls and baked at 450 for 15 minutes.
It's green and red cabbage, carrots, guacamole, and tahini dressing except I used red wine vinegar in place of the lemon juice because I wanted a little more tart.
The seasoning on the veggies (zucchini, carrots, mushrooms) is basically this mix here except I didn't have marjoram, and I added a tsp of citric acid powder. For the tartness. Are you noticing a pattern here.
The caramelized onion hummus I don't even follow a recipe for anymore, I've been making hummus for so long. It was about half a large sweet onion and some garlic caramelized in olive oil for a long time. Two cans of garbanzo beans drained, 1/4 cup olive oil, 1/4 cup tahini, and 1/4 cup lemon juice, half a Tbsp salt, and a chucka chucka of cumin and smoked paprika (that's what I call it when I just shake the spice jar a couple of times and don't measure. Maybe half a tsp?) blend until smooth but not too smooth, I like it a bit chunky.
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Beans and rice for the lemmitor who thought I am a troll for sharing poorly lit photos of frozen vegetables and rice @vegantheoryclub.org #veganhomecooks
(veganhomecooks.com)
Beans and rice for the lemmitor who thought I am a troll for sharing poorly lit photos of frozen vegetables and rice @[email protected] #veganhomecooks
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Y'all - I was set on taking pictures of the finished product to share with this community! But by the time the food was done, my stomach took over and my brain forgot 😅
Anyway, here's a side view of the remaining tofu:
Made a double batch of this recipe. Fit nicely in an 8x8 baking dish, but I definitely need more practice evening out the surface lol.
It's not like soy tofu, more like polenta? I tried the red lentil version yesterday, but I liked this one better.
I cubed it and fried in oil to use as a crouton of sorts for a red lentil and tomato soup.
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Beans, pasta, diced peppers. Simple, yet tasty #veganhomecooks @vegantheoryclub.org
(veganhomecooks.com)
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Brown rice polo shavid with silken tofu must-i-khiar @vegantheoryclub.org #veganhomecooks
(veganhomecooks.com)
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