#vegan tartare

[morethansalad]

Vegan Pistachio Macarons

[figula]

i have to say that my life is 10x better since i bought myself a frying pan. like as we all know i grew up Not Cooking, and getting my first frying pan at the age of 29 is pretty grim, but it's actually transformed how i eat and i would never have imagined this prior lol. but literally like every day now i fry a soffrito mix to eat with whatever else i want, and im getting fancy w/ it too like adding tomato/garlic puree/some chopped bell peppers/soy sauce / saltpepper obvs/ cheese / balsamic vin/ just like ??? playing a little bit with food and flavour??? finding some kind of fun in eating and food prep instead of like nothing but angst :)

[saratrofa]

Chocolate Mousse Dessert

This decadent and rich chocolate mousse dessert is ideal for satisfying your sweet tooth. The combination of semisweet chocolate, whipped cream, and fluffy egg whites results in a light, creamy texture that will leave you wanting more.

[formlessprodigy]

Aquafaba Chocolate Mousse Recipe

Aquafaba, Vanilla Extract, Whipped Coconut Cream, Granulated Sugar, Cream Of Tartar, Cocoa Powder. Aquafaba, or chickpea liquid, is a fantastic egg substitute that can be used to make a light and fluffy mousse. This recipe combines aquafaba, cocoa powder, and whipped coconut cream to make a delicious vegan dessert.

[hometoursandotherstuff]

Paris is going vegan for the Olympics

France, the nation of steak tartare and creamy blanquette de veau, is the European country with the highest beef and veal consumption per inhabitant, but chefs say the Olympic Games will rebrand French gastronomy as a showcase for plant-based food.

Vegan and vegetarian hotdogs and burgers will be among the offerings for fans during the Games.

https://www.theguardian.com/sport/2024/apr/26/bourguignon-burgers-and-beetroot-paris-olympics-to-make-history-with-vegetarian-offerings

[everythingwithwasabi]

Vegan Crab Cake with Horseradish Dill Tartar Sauce

[theleastprofessionalchef]

Sometimes you need to do horrible things to oranges-

-to make something yummy!

I'm gonna start putting the recipes I use on these posts; Vegan cranberry orange muffins under the cut!

Makes 12 regular size muffins

2 2/3 cup flour

1 cup sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

5 oz dried cranberries

...some amount of orange zest, I'll be honest I usually zest three or four of those little mandarins since we always keep those on board anyway, so however much that is

1 cup nondairy yogurt (I use almond or coconut)

2/3 cup plain nondairy milk (HIGHLY recommend oat, for pretty browning and light sweetness)

7 tablespoons vegetable oil

3 tablespoons aquafaba (the liquid found in canned chickpeas- a wonderful vegan binding alternative to eggs, and whips to nice peaks when combined with:)

1/2 teaspoon cream of tartar

Sugar for dusting

Set oven to 425, and prep muffin tin. Whisk flour, baking powder and soda, and salt. Toss in the cranberries. In another bowl, whisk yogurt, milk, oil, and zest. Combine with dry until just mixed- don't overmix or they'll come out tough and chewy.

In another bowl, whip the cream of tartar and aquafaba (either with a hand mixer or mixing stand thing, but don't recommend doing it by hand unless you wanna be there for an hour and get carpal tunnel) until it forms stiff peaks, about ten minutes. Fold into the batter mix.

Divide into the tins, sprinkle the tops with sugar, and bake 18-22 minutes. Cool for about ten before serving, or don't- let the crew burn their mouths if they're that impatient.

[queenofbaws]

"I could come over and cook for you if you'd like. i make a really delicious [quiche]. do you like [quiche]?"

"I'm sorry i can be such a shit to you sometimes."

with a Jossam dinner date mayhaps? with some Josh vegan jokes of course.

catch me catching up on prompts ;)c

"So, honesty hour: What's it like being benched for the season?"

They'd been talking for long enough now that the phone was warm against her ear. Sam rolled her eyes at the joke (if it could even be called that), but she'd be lying if she said that warmth didn't go a little deeper. "'Benched for the season?' Do you think I'm on some...collegiate rock-climbing team or something?"

"Can't come up with any other reason why you'd spend so much time scaling walls like Spiderman. Are you telling me you don't have a scholarship that keeps you doing that shit?"

She shut the refrigerator door, shifting her cellphone to her other ear as she struggled with getting her seltzer and her crutches under control. "No, Josh," she patiently answered, beginning the tedious journey back to her couch - the couch, really, the one she'd been slowly but surely converting into a nest while her bedroom upstairs was more or less off-limits. "For the millionth time, some people just like exercising."

"Not sure that one's true, but I'll take your word for it."

As she flumped onto the couch, a noise came out of her that she wasn't very proud of. She waited to see if he'd use it as ammunition, and when he didn't, began making herself comfortable. ...as comfortable as she could be, anyway, with her ankle booted. She wouldn't say as much out loud, but maybe Josh actually had a point (or something resembling one, anyway); she'd been going pretty hard for no real reason when she'd fallen, and boy...she'd fallen far.

"To answer you question, though," she said, cracking open the can and taking a sip, "your flawed, some might even say totally incorrect question..."

"No one would say that."

"It's real thrill-a-minute stuff over here! I mean, I get to catch up on all the good tv shows that don't exist, I get to sit around and relax in complete discomfort...oh, and, yeah, I get to cancel my dinner plans with my deeply, deeply sympathetic boyfriend because my doctor says I need to keep this puppy elevated. It's great."

"Wait, you have a sympathetic boyfriend?"

That got a snort out of her - the bubbles from the seltzer didn't help. "Har-dee-har."

"Sam. Samantha. Sammy," Josh said, the quality of the call changing abruptly as he, she had to imagine, switched her over to speaker. There was a weird rustling in the background of the call she couldn't quite place. "I told you, your ankle is my ankle. Forget the meeting halfway shit, if you're so bummed about this whole 'romantic dinner' thing, I can come over there and cook. I mean, think about it...I make a really delicious steak tartare...do you like steak tartare?"

"Once more, I say to you: Har-dee-har."

"No? What about filet mignon?"

"Oh my God."

"Ortolan?"

"I..." Sam closed her eyes and leaned her head back, pinching the bridge of her nose with her fingers. "I don't even know what that is, but I'm sure it's horrible."

"Illegal in the United States, actually."

"Great." She laughed, sinking that much deeper into the couch cushions. "Well. While that all sounds so good, I don't want you to drive all the way out here, Josh. That's so dumb, I should be okay to go more places in a week or so, I'm just sorry that - " And just like that, she was up again, sitting bolt upright as she heard the knob of her front door jiggle. "Hey, I gotta call you b - "

"You gotta...what, call me...back?" Josh teased, stepping through the front door and kicking off his shoes, still pretending to talk over the phone. "Yeah, no, that's fine, I get it. Do me a favor though, would you? Make sure you tell your sympathetic boyfriend hi for me. I love that guy. Real treasure." He grinned, clearly proud of himself, then sheepishly held up the bag of takeout he'd been hiding. "Your dinner, madame?"

She smiled when he walked over to the couch and set the bag down, kissing her temple as he did; she really didn't have any other choice. "You. Are. Unbelievable," Sam laughed.

"So I've been told. Sorry for being such a little shit, but I had to keep you off my trail, so...I'm sure you understand, right?" he teased, then stole her seltzer to take a drink. "Now c'mon, this stuff's getting cold. Chow time, Crutches."

[najia-cooks]

[ID: A fried 'chicken' cutlet topped with tartar sauce and served with rice and a green salad; bowls of tartar sauce and miso soup are in the background. End ID]

チキン南蛮 / Chicken nanban (Japanese fried chicken with sweet-savory sauce)

Chicken “nanban” (南蛮; "barbarian" or "foreign") is a classic example of 洋食 (yoshoku)—Western-style food adapted to a Japanese palette. Chicken breast is breaded, deep-fried, and coated in a mixture of soy sauce, sugar, and vinegar to create a crispy, tangy, savoury-sweet dish.

The method of breading and deep-frying used in making chicken nanban, tempura, and other Japanese dishes was introduced by the Portuguese during the Muromachi period (16th century). Chicken nanban itself, however, is far more recent: Nao-chan diner in the Miyazaki Prefecture of Kyushu is credited with having invented it in the 1950s. Nao-chan's version of the dish does not include tartar sauce, but it is often added to provide a sharp, creamy complement to the savoury chicken.

Chicken nanban works well as a main dish served with sides of rice, soup, or salad. If you're using pre-made chicken breasts, it comes together in around half an hour.

Recipe under the cut!

Patreon | Tip jar

Serves 4.

Ingredients:

For the chicken:

4 Gardein chicken breasts, or other chicken breast substitute, thawed

1/4 cup (30g) all-purpose flour

2 Tbsp potato starch or cornstarch (optional)

2 Tbsp egg replacer (I used Bob's Red Mill)

Water

Pinch kosher salt

A few cracks of black pepper

Oil to deep fry

For the nanbanzu / 南蛮酢 (nanban sauce):

3 Tbsp Japanese soy sauce, such as Kikkoman's

3 Tbsp rice vinegar

3 Tbsp granulated vegetarian sugar

1 1/2 Tbsp mirin (for a low-alcohol version, use aji-mirin; for an alcohol-free version, replace with 1/2 Tbsp rice vinegar and 1 Tbsp sugar)

For the tartar sauce:

1/2 cup vegan mayonnaise

1/2 tsp mild Dijon mustard

2 tsp rice vinegar

1 tsp dried ground shiitake mushroom, or kombu dashi powder

1 tsp vegetarian sugar

A few small sweet pickles or 1 Japanese or Persian cucumber, diced

1/2 small yellow onion, minced

Pinch kosher salt

Pinch of MSG

Minced dill or parsley (optional)

If you eat eggs, you can replace the first five ingredients with 1/2 cup Kewpie mayo (キューピーマヨ).

Instructions:

For the nanbanzu / 南蛮酢 (nanban sauce):

1. Heat sugar and soy sauce in a small pot over medium-low heat until simmering, stirring to dissolve.

2. Add vinegar and mirin and heat for another 30 seconds. Remove from heat.

For the tartar sauce:

1. Mince the onion. If you prefer, you can submerge the minced onion in cool water for 10 minutes or so and then drain to remove some of its sharpness. Seed and mince the cucumber.

2. Whisk mayonnaise, mustard, sugar, salt, black pepper, MSG, rice vinegar, and mushroom powder together to combine. Add onion and cucumber and stir. Top with herbs. Refrigerate while preparing the chicken.

For the chicken:

1. Mix flour, starch, salt, and black pepper together on a plate or cutting board. In a small bowl, combine egg replacer with water according to package directions and allow to thicken.

2. Fill a deep fryer or medium-sized pot with several inches of a neutral oil and heat it to 340 °F (171 °C). A chopstick placed in the oil should slowly form small bubbles around its tip.

3. Coat chicken breasts with egg replacer; if it is too thick, you may need to whisk in an additional 1-2 Tbsp water.

4. First deep fry. Carefully lower one chicken breast into the oil and fry without disturbing for about 2 minutes, until the egg coating on the bottom side is cooked through and lightly golden brown. Flip over and continue to fry for another 2 minutes. Use chopsticks or a slotted spatula to remove the chicken breast onto a wire cooling rack or paper-towel-lined plate.

5. Use a slotted spoon to remove any bits of batter from the oil and re-check the temperature. Repeat with each chicken breast.

6. Second deep fry. Increase the heat slightly to raise the temperature of the oil to 355 °F (179 °C). Re-fry each chicken breast for about a minute, flipping once halfway through. Set aside.

7. Coat with nanban sauce. Place the fried chicken breasts in a shallow rimmed baking dish or tray and spoon most of the nanban sauce over them, turning over several times to coat. Reserve the rest of the sauce for serving.

8. Slice each chicken breast widthwise and transfer to an individual serving plate. Serve with additional nanban sauce, tartar sauce, rice, a green salad, or soup.

[balancefrost]

had to defend my little brother in front of my parents AGAIN over lunch this time. I think my bro is slightly autistic or just v sensitive to textures and he's always been this way. They were grilling him for not liking tartar sauce and coleslaw and I was like whatever he's a picky eater and my mom goes "well if he didn't have a choice what to eat he wouldn't be so picky, poor people dont have a choice" so i said first we're not poor so??? and second I think it would just give him even more trauma around food...so i told her how my grandma (her mom, bless her, she had a rough life) never gave me a choice what to eat. Not bc we were poor but bc she was stubborn and always cooked the same 4-5 meals. She said my grandma has never done anything wrong LOL. I mean it wasn't wrong to feed me, but I certainly didn't come out "better" on the other side. I'm not picky (never was) and if anything I just despise those childhood meals bc even tho i didn't like them I still was forced to eat them. My parents never taught any of us how to cook and my grandma was our primary caretaker, she also never taught us anything. We were banned from using the stove or knives because they were afraid we'd hurt ourselves. Now my sister is a strict vegan, I have disordered eating/ struggled with ED and my brother will only eat like 10 things. All that to say, I will defend my brother thru and thru just bc my parents won't admit they passed down trauma doesn't mean i won't.

[canadashotspots]

Astoria Bistro Botanique

This vegan restaurant is a true culinary gem that impresses both vegetarians and meat lovers alike. The ambiance is pleasant, with a beautifully decorated space that offers a warm and welcoming atmosphere. The staff is bilingual and exceptionally friendly, ensuring excellent customer service that makes every visit enjoyable.

The menu is diverse and caters to various dietary needs, including gluten-free options. The brunch menu is particularly noteworthy, featuring dishes like lemon-blueberry waffles, chantilly and berries waffles, and the traditional sugar shack breakfast. The vegan versions of classic dishes, such as scrambled "eggs," gnocchi, and mac 'n cheese, are incredibly flavorful and have textures that rival their traditional counterparts.

Desserts like tiramisu and lemon tart are a must-try, and the golden latte comes highly recommended. Whether you’re there for a romantic dinner, a family brunch, or a meal with friends, the restaurant can accommodate large groups while also providing an intimate setting for couples.

Highlights include the Chipotle Burger, Bao, Arancini, and Maracuja Tartare, all of which receive high praise for their taste and quality. The restaurant’s atmosphere and decor, combined with the exceptional food and service, make it a must-visit for anyone seeking a delightful vegan dining experience. Highly recommended for vegans and non-vegans alike, this place will make you want to return again and again.

Menu or list of services:

Services and amenities:

Summer playground Order from the street Delivery Food with you Food in the institution Alcohol Wine Hours of food discounts There are vegetarian dishes Appetizer Healthy food Coffee Cocktails Strong alcoholic beverages Organic food Beer Late dinners Dishes for vegans

Name of institution:

Astoria Bistro Botanique

Address:

80 Prom. du Portage, Gatineau, QC J8X 2K1

Contact information:

+18195251020

Category of establishments:

Restaurant

Web site: astoriabistrobotanique.com/

[morethansalad]

Blueberry Filled Mini Pavlovas / Meringue Nests (Vegan)

[butchbarneygumble]

made the discovery that I had the last of the local vegan tartar sauce....

[roseblack2222]

Vegan Coconut Almond Nog:

3 cups of nut based milk along with 2 cans of coconut milk in a blender with some Cinnamon, Nutmeg, Cloves, and 1/2 a cup of sugar. Also, one capful of vanilla extract, and 2 of rum extract.

Meringue: Drain 2 cans of chickpea liquid into a bowl and whip with half a tsp of cream of tartar, another capful of vanilla extract, the above mentioned spices, and another capful of rum extract because fuck it, and another half cup of sugar. Combine the nog with the meringue. Enjoy

[donnerpartyofone]

I made this soup from the Moosewood Cookbook with some modifications so it is really sweet & spicy, and thick, using canned fire roasted tomatoes, vegan avocado mayo, and some chili flakes. Then my husband made fried rockfish sandwiches with a scratch tartar sauce. It's all amazing. I'm forced to post about it because I'm having mental health problems and I think you have to acknowledge your blessings as much as you do your sins.

[foodies-channel]

🍥 Amuse: Mini herb-taco| Vegan tartar| Wild garlic-pistachio mole| Fingerlimes| Rock chives cress

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