Two venison sausages and a tattie scone for tea. Am I legible for food bank visits now?
As part of giving up meat for lent I'm having a tofu spag bol
Will report back.
I've never really understood the fascination with trying to recreate meat based dishes without the meat, it's almost always disappointing. Why not just make one of the million things that don't have any meat in them?
Like what?
A salad.
Indeed.
I want something hefty. Something that'll fill me up properly. I also batch cook a few days' worth of food at once. Best way of doing all that as far as I can see is cooking something proper but with a meat substitute.
Christ.
One of my housemates in Norwich was a vegan (he was just an embarrassment all round really) and he seemed to spend all afternoon preparing his wanker meals. I would live on cheese and onion pasties and crisps.
You'd not make a very good vegan.Originally Posted by Lewis
Yeah it really is crap, even more so when people use straight meat substitutes like Quorn instead of adapting even so far as to replace it with veg or pulses or whatever else.
Sadly hasn't been updated in ages but there are some great vegetarian recipes through the archives here: http://www.foodhappy.ca/
It's worked for me so far. Quorn is decent but quite expensive so I'm trying tofu instead. I can't imagine it fucking the meal up that much, but we'll see.
Just get supermarket own-brand veggie mince.
Nobody would know.
Morrison's don't do it, as far as I'm aware.
I've only ever seen Quorn veggie mince tbh.
Edit: oh my shit https://groceries.morrisons.com/webs...ince_SHELFVIEW
I like most of the Quorn stuff but the mince is woeful.
I don't really get that. Mince is usually used amongst other things which would mask its taste, so I'd have thought you'd notice the difference less. Like in spag bol, for example. I've had a Quorn burgers which are nice but you can obviously taste the difference, whereas in spag bol it isn't really noticeable to me.
And on that note, tofu was alright in the spag bol. I do prefer mince, but it's lent innit.
I was surprised too. I just found I had to add absolutely loads to it to get any flavour. I regularly eat the lamb style strips and Swedish balls though, they're so handy for a quick tea. The family roast istoo.
Also, do you (as in English) do lent? I didn't realise you did.
I think it's a general Christian thing, rather than any particular country. I'm not a Christian but my housemates are and they're getting on it so i've jumped on the bandwagon.
Ah right, I thought it was only a catholic thing.
A good bolognese should build on the flavour of the meat, not mask it to such an extent that non-meat can replace it seamlessly.
There's a bar/restaurant/shop in Glasgow with an entirely vegan menu in which I tried a substance called 'seitan'. It's a meat replacement which doesn't make you immediately want to kill everyone involved in the supply chain and is actually quite close to beef in terms of consistency, in comparison to Quorn and the like at least. I had a burger of it and tried some chilli that a friend had ordered, both of which were like versions of those dishes produced with slightly lower quality beef.
There was a meat substitute my girlfriend got a couple of times which was actually pretty decent imitation for chicken, at least texture-wise. I think she got it from Waitrose but they stopped it. Can't remember what it was called.
It's controversial but I think that a three bean burger is superior to an actual burger. You can't replicate that crunch and this serialising of burger restaurants is proving that no matter what one you order it's going to be 7/10 fare.
http://www.sbs.com.au/food/recipes/c...-dau-hu-sot-caAs part of giving up meat for lent I'm having a tofu spag bol
Will report back.
I've made that a few times and it's damn tasty.
I bet there was/oioi.
Went to the Brewdog place in Merchant City yesterday and shared their "Trinity sampler".
Was absolutely delicious and I'm not sure I really want to eat anything else ever again.
That menu looks amazing. I never knew that's what those places did.
I got that when I went there too. Plus burnt ends
I've just done up my paste for a vindalu for tomorrow. Smells so good.
http://bisonbar.ie/bbq/I got that when I went there too. Plus burnt ends
This place here has a similar menu but those prices are awful and it's hipster central. For some reason, all the Texas BBQ spots attracted them in droves from day one.
Insert party line.
The main practical reason it's a pain is because they tend to like to sit for a very long time over the end of a drink after their meal, which makes it a lot harder to even get a table in a place that doesn't do bookings.
Not doing bookings does seem to be a hipster thing and it's fucking stupid.
That's the fault of the restaurant though, not the customers.
None of the three bbq places will take a booking. One of them is totally off the scale with drinks in jamjars, soap in sauce bottles, and all that shite, but it's probably the meanest and worst of the them anyway.
It doesn't matter how many times i have it, whenever i eat asparagus the next time i pee the smell always catches me off guard.
Not sure if i like it or hate it.
@Giggles - Vindaloo Paste? Nice. Have you toned down the spice, or will it blow your bollocks off?
Sugar Puffs do that too.
Does it? Because I know i've experience my piss smelling ok sugar puffs, but not necessarily after I've eaten them. Doesn't taste like sugar puffs.
The asparagus piss smell thing is genetic apparently.
Only some people produce funny smelling piss after eating asparagus, and only some people can smell the smell.
6 dried birdseyes in the ground spices which is conservative enough on heat considering the whole curry will have 4 servings. 3 green chillies (seeds out) will be added in cooking.
I definitely prefer them to have a good vinegar twang as opposed to a mad chilli heat. Can taste the cinnamon and cloves better with less chilli heat too.
The meat is marinading in the paste in the fridge now. I'll cook it tomorrow evening.
Does minimal mean good?
It autocorrected manimal.
Looks very tasty. Thumbs up from me.
Was a tad too hot, I'll be cutting a couple of chillies next time. It's a solid 3rd on my list anyway. Nothing will ever beat the Stein one.
Which Stein was it? I need to do something from that book again.
The beef one on page 266, the tamarind definitely adds a lot to it compared to the Madhur Jaffrey one I made above.
I just bought that book recently, I think I'm going to dip my toe in with the lamb dopiaza on page 238.
'Tip all the ingredients into a deep pan, mix together, cover with a tight lid and bring gently to a boil. Simmer over a low heat for 2 hours. Serve.'
Can't get much easier than that and I'd imagine obscenely good, might serve if with the dry fried okra. Will have to try the beef vindaloo next week too.
Only just started cooking the dopiaza and it already smells amazing.
Couldn't find any kashmiri chillies so I dropped 3 dried cascabel chillies in (the only thing I could get) as well as some paprika and a bit of cayenne.
They won't make much difference. It's really nice.
The British Beef Raj one is well worth a try too. I'm going to try the Chettinad Chicken later in the week.
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