#vegan ghee

[morethansalad]

Desi-Style Panzanella Salad (Vegan-Adaptable)

opt for plant-based ghee or coconut oil

[eato]

Mint & Pistachio Vegetable Rice

[fullcravings]

Paleo/V/GF Healthy Lemon Bars

[spicyvegrecipes]

Ghee Rice Recipe: A Fragrant and Delicious Comfort Food

About Ghee Rice RecipeGhee Rice is a flavorful and aromatic rice dish from Indian cuisine that is typically prepared by cooking basmati rice in ghee (clarified butter) along with a blend of whole spices, nuts, and dried fruits. It’s a simple yet indulgent dish, often served as an accompaniment to curries, dals, or grilled meats. It is especially popular in South Indian, North Indian, and Mughlai…

[thepanvelite]

Delicious Seviyan Kheer | Indian Pudding

Aromatic Indian dessert, Seviyan Kheer: celebration of culture and tradition.

There’s something magical about the aroma of spices and ghee wafting through the kitchen, hinting at the delicious dessert that’s about to grace your table. Yes, we’re talking about the classic Indian Seviyan Kheer, a delightful pudding made with thin vermicelli or seviyan. This dish is a staple in many Indian households, especially during festive occasions. It’s a simple yet satisfying dessert…

[gennie123]

 What are the best organic foods for cooking? Benefits Of Organic Food

In this audio we discuss what are the best organic foods for cooking.

[indigopari]

On the other hand, for me, as someone from a culturally Hindu background, fish is absolutely spriritually meat for me—that's actually probably one of the things I find weirdest about some Western approaches to vegetarianism I've seen—like what do you mean when you say you don't eat meat but you are eating seafood/fish/shrimp?*

And every time I'm explaining my dietary restrictions to a non-Desi person in the US, I have to go out of my way to remember to specify. it end up making my dietary restrictions sound super long and complicated even when my approach is actually really common and usual in India

* not that I would police/judge other people's diets, I just personally find that aspect of the culture to be really unintuitive/confusing

[justacookr]

How To Cook PERFECT FLUFFY LENTIL & RICE WITH CARAMELIZED ONIONS

[najia-cooks]

[ID: First image is of two dark brown glazed lamb chops. Second image is a close-up; one of the chops has been cup open to show a pink interior. End ID]

Seitan lamb chops

This vegan meat can be used as a substitute for lamb chops or rack of lamb. Like well-cooked lamb, it is fine-grained, moist, subtly sweet, and meltingly tender. Once simmered it is ready to be seared, breaded, fried, or sliced, and included in your favorite recipes.

The seitan is made using the washed flour method, which kneads dough in water to separate the gluten from the starch: this allows you to control how much starch you leave alongside the gluten in the dough, and thus how tender versus chewy your final cut of meat will be. This recipe makes a dough that leaves more starch in than most seitan recipes do, and then kneads the dough again to distribute that starch into an even, fine grain. A simmer in a spiced, aromatic broth leaves the final product tender, moist, and flavorful all the way through; the broth is then cooked down to a glaze.

The spices called for in this recipe are geared towards replacing lamb in Palestinian recipes, but they can easily be swapped out to complement the flavor profiles of other dishes.

Recipe under the cut!

Patreon | Tip jar

Makes 4 large lamb chops.

Ingredients:

For the dough:

720g bread flour (or any white wheat flour with at least 12% gluten)

About 2 1/4 cups water

For the dry flavoring mix (scaled to 455g dough yield):

2 tsp (7.5g) ground sumac

1 3/4 tsp (5.25g) onion powder

1 tsp (4g) kosher salt (1/2 tsp table salt)

1 tsp (5.5g) vegetarian granulated sugar

1 tsp (2.5g) black peppercorns, toasted and ground

3/4 tsp (2g) caraway seeds, toasted and ground

3/4 tsp (3g) garlic powder

3/4 tsp (2.5g) ground turmeric

3/4 tsp (2g) cumin seeds, toasted and ground

3/4 tsp (1.5g) aniseed, toasted and ground

1/2 tsp beet powder; or 5 drops red + 1 drop green food coloring

1/2 tsp (2.5g) MSG (optional)

To fry:

4 tsp vegan margarine or ghee (سمنة), divided

4 tsp olive oil, divided

For the simmering broth:

2 Tbsp soy sauce (I used Chinese aged soy sauce)

1 Tbsp red tahina

2 tsp miso paste (preferably red)

2 tsp pomegranate molasses

2 tsp vegetarian 'beef' stock concentrate (optional)

1 small yellow onion, quartered

2 cloves garlic, crushed

1 bay laurel leaf

1 stick cinnamon bark

5 allspice berries

5 green cardamom pods, crushed

2 cloves

1/2 tsp black peppercorns

1 tsp vegetarian granulated sugar

Several cups water

Instructions:

To wash the flour:

To make seitan using the washed flour method, a dough is first made out of flour and water; then, the dough is washed in water multiple times. The water carries off the starch, leaving the gluten behind.

1. Make the dough. Mix flour and water in a large mixing bowl until dough comes together. Knead for several minutes, and then cover the dough and allow it to rest for another 10-15 minutes to develop gluten. After resting, the dough should be very smooth, elastic, and stretchy.

2. Soak the dough. Fill the bowl with enough cool water to cover the dough, and let it soak for about an hour. This allows gluten to continue developing.

3. First wash. Leave the soaking water in the bowl, and begin to knead the dough with your hands under the water. Repeatedly pull, stretch, fold, and press the dough for several minutes to knead, occasionally using your fingertips to break through and shred or mangle the dough as you pull. Soon, the water should be a thick, opaque white.

4. Drain the dough. Set up a colander over a very large container, and pour the contents of your mixing bowl through. You can also just pour the starchy water down the sink if you don't have plans to use it (to make liangpi noodles, or dumpling wrappers, or any of the recipes out there for vegan bacon using wheat starch...).

At this point, you will see two distinct substances in the dough: the gluten, which is thin and stringy and feels rubbery when pinched, and the starch, which is thick and 'globby' and feels soft when pinched, offering no resistance. We want to wash the flour a few times until most of the starch has been removed, and there are only some small globules interspersed throughout the stringy gluten.

5. Second wash. Return the dough to your mixing bowl and fill it with fresh cool water. Knead and pull the dough for another few minutes, until the water once more turns opaque. There should be fewer large areas of starch in the dough, and more development of the gluten strands. Drain the dough again (just like in step 4).

6. Third and fourth wash. Repeat this process another time or two, until the starch globules are about 20% of what you see, and the gluten is around 80%. For the last wash, the water should be a bit less opaque with starch than it was for the first one, but it should be more than a bit cloudy. You should see your fingers when you cup some of the water in your hand, but not the bottom of the bowl.

After the third wash

After the fourth wash

7. Drain the dough. Drain the seitan again and allow it to continue draining, flipping over once, until it is noticeably less wet. Squeeze the dough to remove any extra water or starch on the surface.

You now have your washed flour! This will be the base for the rest of the recipe. I had 455g of dough at this point.

To finish the dough:

1. Add all dry ingredients to the dough and knead again to distribute evenly; or use a blender for about 30 seconds until everything is well-incorporated and the gluten strands are visible.

2. Pull the dough into a single long, thick strand, and then tie it into a couple knots. Do this a few times to build structure.

To cook:

The dough will first be seared to develop a crust, then simmered to infuse it with more flavor. After a rest in the simmering liquid, it is seared again to re-crisp, then tossed in the thickened liquid to form a glaze.

1. Divide dough into four pieces. In a large skillet, heat 2 tsp of margarine and 2 tsp of olive oil (or use all olive oil). Add dough pieces and push flat with a spatula. Fry, turning as needed and intermittently pressing flat with the spatula, until the surface is browned and crispy.

2. Mix liquid simmering ingredients together and whisk to combine. Pour over browned chops and add whole spices and aromatics. If necessary, add more water to cover.

3. Slowly bring simmering liquid up to a bare simmer. Don't let it come to a rolling boil, which could produce a spongey texture.

4. Cook at a very low simmer, uncovered, for 20 minutes, stirring occasionally. Remove from heat and allow to soak in the simmering liquid (including spices and aromatics) for at least an hour in the fridge, or overnight.

This is a good place to stop for the night if you want to make these ahead of time.

5. Remove lamb chops from liquid. In a large pot or deep skillet, bring simmering liquid (including spices and aromatics) to a boil, uncovered, until considerably reduced.

6. Strain to remove whole spices and aromatics. Return to pan and continue to reduce until thickened to a glaze-like consistency.

7. In a clean skillet, fry lamb chops again in remaining margarine and oil until browned and crispy. Add glaze and cook, flipping and agitating occasionally, for a couple minutes until coated.

Serve immediately over rice or frika (فريكة / freekeh), topped with fried pine nuts, alongside plain cultured soy yoghurt, pickles, olives, and a side salad, etc.

[petermorwood]

I COULD MURDER A CURRY... Well, at least commit a certain amount of violence on one.

In other words, I wanted something curry-ish the other day without taking much trouble over it, so I threw this together from what was in the cupboard, fridge and freezer.

(There was rather less than I expected. That's been fixed.)

When I discovered we had no lamb or chicken it ended up as unintended vegetarian, and can as easily become vegan; just leave out the ghee. If my result is anything to go by, all variations will taste great.

NB #1, there's no salt; the preserved lemon has plenty.

NB #2, metric measurements are correct, Imperial are approximate, but this whole recipe was pretty vague from start to finish, so wing it.

That's what I did. For instance, preserved lemon is Moroccan not Indian, yet it worked just fine.

Lemon and lime lentil curry

Ingredients

1 tablespoon ghee or coconut oil (I used a 50-50 combination)

2 onions peeled and chopped fine

2 tablespoon hot curry powder

1 tablespoon mild curry powder (or 1 hot / 2 mild if preferred)

6 cloves of garlic peeled and chopped fine

2 400g / 14oz tins chopped tomatoes in juice

1 400g / 14oz tin kidney beans, drained and rinsed

250 g / 1 cup red lentils

250 g / 1 cup each of red, green, and yellow peppers, sliced and coarsely chopped (optional; we had them in the freezer)

2 heaped tablespoons lime pickle, chopped fine (hot or mild as preferred; Patak brand is good. I used home-made hot)

2 heaped tablespoons preserved lemon, chopped fine (again, I used home-made) *

1 tablespoon garam masala

* If you can't source preserved lemons, use the zest and juice of at least one fresh lemon (two might be better). If you've only got bottled lemon juice, add 125ml / 1/2 cup of it when the tomatoes go in.

Method

Heat your preferred cooking fat in a pan (a wok is even better), add the chopped onions, and cook until soft and translucent. If desired, cook until starting to brown (this may take up to 45 minutes).

Push the onions to one side, allow the fat to flow into the centre of the pan, add the dry spices, combine well with the fat and cook for about five minutes.

Add the garlic and cook for a further five minutes.

Add the kidney beans and lentils to this mixture, stir well, add the peppers, lime pickle and preserved lemon, and stir again.

Add the chopped tomatoes, and one tomato-tin full of water. (Also add the lemon juice (and zest), if that's what you're using instead of preserved lemons.)

Stir well, turn the heat right down, cover, and simmer for about 30 to 45 minutes. (This is where I'd have added 2 cubed chicken breasts, if I'd had them).

Check occasionally to ensure nothing is sticking, adding a little water if required. Taste during this process, and adjust the seasoning. (Which means, if you're using fresh lemon or bottled lemon juice, this is when to add some salt.)

When the lentils are done (I like them a little al dente), sprinkle on 1 tablespoon garam masala, stir it in then serve.

Accompany with Basmati rice, or chapatis (flour tortillas / wraps will do just fine), or naan bread, or any combination of these. I did a mix of 1/3 brown Basmati / 2/3 white Basmati.

@dduane pointed out that what with the carbs, protein, dietary fibre etc., this is also quite healthy. That's an unexpected bonus for something I just thought was no trouble to make, tasted good...

And didn't involve committing even a minor felony, though a slice of apple tort to follow would have been nice... :->

[squid-socks]

Current list of food intolerances;

Mayonnaise

Wheat

Dairy

Pork

Some cuts of beef (for some reason)

Apple juice

Most fruits

Any alcohol that isn’t pure and clean (I.e wine, cider, beer etc) can have - vodka and gin

Tbh alcohol but that’s everyone😀 (I just take longer to recover👀)

Potato

Spinach

Broccoli

Matcha

Green tea

Carbonation (any kind it’s annoying and yes I do drink a lot of monster I have problems😭)

Tomato skins

Bell pepper skins

Roibus tea (almost allergic👀)

Onion 😭

Caraway seeds and spice

Coriander seeds

Most oils (can have; a little olive, a little coconut, and a lot of ghee)

Rice (on and off - genuinely don’t know with this one. I go from feeling horrible to feeling fine😅)

Technically soy sauce (I ignore that quite a bit but it’s very bad for me 😐)

Sriracha

Any processed meats for breads and such - like sausages (the German in me is dying😭)

Oatmeal? (Not sure yet - this one is bribing me new conflict😭)

Paprika the spice

Most fish. (I can have salmon and tuna…sort of. I shouldn’t but I eat tuna)

All treats. From sugary to salty. I get swollen and in pain for DAYS following. 😀

Literally all alternative milks.

All Vegan processed alternatives

Yeah so…

I’m having fun.

Hate eating out 🤷‍♀️

[morethansalad]

Ven Pongal / South Indian Rice Lentil Dish (Vegan)

[shadowofablackwolf]

Tentare non nuoce: chi di voi è interessato ad assaggiare del buon cioccolato?

L’obiettivo dell’azienda (Be Well Group) è produrre cioccolato di qualità con le migliori materie prime, ponendo attenzione alle intolleranze alimentari.

Il laboratorio è certificato senza glutine, inoltre l’intera produzione di cioccolato fondente è certificata vegan.

L’azienda vende anche altri prodotti come biscotti (Be Soul) di produzione propria, caffè macinato e in capsule, scomposte di frutta e burro ghee che fanno parte dell’etichetta Be Farm in collaborazione con altre aziende.

https://www.bewellgroup.it

[orgasming-caterpillar]

DOYH characters as meme audios pt. 1 (The Boys)

Ranveer Kashyap:- ek dum krishna lage chhe 🥰🥰🤩🤩😍😍 wowww 😘😘☺️🤭

Raghav Patil:- baby see hun me south delhi ki vegan wali diet almond wala ghee- 💅

Kairav Tripathi:- premika ne pyar se jo bhi chhu liya, tere vaaste hai nilam jesa ✨

Aditya Kulkarni:- *at every boy Ranveer befriends other than him* "he's kinda gay, no?"

[tired-yashublr]

sometimes study motivation to go to Lady Shri Ram College is just

Baby see, hu mai south delhi ki,

vegan vali diet,

almond vala ghee,

mera mann jo karega na mai vahi karungi,

aisi choti moti gaadi mei main nahi baithungi

[yangsliuist]

ey kya bolti tu raavchik bhidu

baby see hu main south delhi ki vegan vali diet almond wala ghee mera mann jo karega mein wahi karungi aisi chotti motti gaadi mei mein nahi bhetungi