#vegxn

[chompincheesecake]

NOODLE BALLS

I’m not gonna make this one look pretty because fuckit, I’m eating ‘em out of a strainer.

So I actually learned this from my host mom in Jamaica, who also taught me how to make eggs the only way my body can choke them down (which is another recipe post unto itself).

ANYWAY, in Jamaica something we ate almost every day were these little noodleball-things. They were literally just flour and water combined until no longer incredibly sticky, then rolled together on a floured surface with floured hands into a ball and boiled in salted water.

When I returned to America, I put my own Jamaica-inspired spin on it: before adding the water to the flour, I’d mix in a couple of spices. It varied from day to day. Today, I roasted and crushed some cumin, added some ground thyme, some tumeric, and a little salt for flavor.

I’ve been missing our Dutch egg noodles (grew up in Pa Dutch territory), so instead of combining with water I combined with eggs to see how it turned out. I salted the hell out of my water to add just a little extra flavor since I knew I wouldn’t be eating this with a sauce and added some oil to prevent sticking before dropping them in.

You know they’re done when they float to the top.

I made mine too big, so the centers weren’t quite done yet. I’d recommend keeping them around the size of a cherry tomato or smaller. The egg also created a nearly bread-y effect in the innermost cooked layer, which wasn’t necessarily a bad thing, but also wasn’t what I’m used to.

I think if I were to make a sauce, some sort of vegetable purée would be the way to go. Bell peppers would go splendidly with the cumin. I’d be wary of trying an Italian marinara because I think the oregano/basil would conflict with the flavors already in here. However, I’m sure one could also make noodles with the right spices to match to that flavor profile.

[littlemeanings]

link to carrd master post

my vegan + political side-blog: @vegxn​

my spirituality/mental health side-blog: @healing-growing​

terfs are blocked on sight 😌

[adeesykestoff]

Hoy es #lunessincarne y recuerda que el no consumir este alimento tiene muchas ventajas.

No importa si no eres vegxn, cualquier perona puede hacerlo, lo importante es realizarlo cada lunes y en una de esas, te vayas animando a dejarla poco a poco.

No comer carne ayuda principalmemte a no sacrificar animales para el consumo cárnico, mejora tu salud y ayuda al planeta.

Hoy en diía existen miles de recetas vegetarianas y veganas, así que no hay excusa.

Si eres lo que comes, que sea amor y no sufrimiento. 💚

www.lunessincarne.net

@directoriosustentable

@mundohortencia

#vegetarianfood #veganfood

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A post shared by 🌸a;Dee*♡✨ (@adee.sykestoff) on Aug 3, 2020 at 7:00am PDT

[littlemeanings]

I made a vegan/social justice sideblog so if y'all would check it out I would be grateful <3 it's @vegxn

[chompincheesecake]

VEGAN RED BEANS AND RICE

Original recipe here: https://www.budgetbytes.com/2014/02/vegan-red-beans-rice/

Andy-annotated recipe below

INGREDIENTS -2 Tbsp olive oil (“enough” soybean oil works too) -1 medium yellow onion -1 medium bell pepper -4 stalks celery (I used two bundles of bok choy because I couldn’t find celery) -4 cloves garlic (I used at least twice as much) -1 lb dry red beans (buy a kilo, then split it in half; unfortunately, I did not have this foresight when I soaked the beans) -6 cups vegetable broth (I was out of bouillon cubes and used this recipe https://www.thekitchn.com/how-to-make-a-super-quick-10-minute-vegetable-stock-178858 ) -1 tsp thyme (way more) -1 tsp oregano (way more) -1 whole bay leaf (double or triple) -½ Tbsp smoked paprika (way more) -Freshly cracked pepper (didn’t have, didn’t use) -pinch cayenne pepper (to taste; I used way more)

ANDY INGREDIENT: the person who made this recipe used bouillon with salt in it already; if you use my recipe, you’ll need salt (I also experimented with soy sauce because I’ve read it can add depth to the flavor; there was no noticeable difference imo, but I only added a dollop)

INSTRUCTIONS The night before, Place your beans in a large pot and fill with enough cool water to cover the beans by a few inches. Place the beans in the refrigerator to soak over night. -It’ll probably smell funky, don’t worry about it

When you’re ready to cook, finely dice the celery, bell pepper, and onion, and mince the garlic. Cook the celery, bell pepper, onion, and garlic in a large pot with the olive oil over medium heat until softened (5-7 minutes). -garlic should actually be thrown in a bit after the other three to avoid burning

Drain the soaked beans in a collander and rinse with fresh, cool water. Add the rinsed beans to the pot with the vegetables. Also add the vegetable broth, thyme, oregano, bay leaf, smoked paprika, some freshly cracked pepper, and a pinch of cayenne pepper. -add the broth before the beans; some people like putting bay leaves into a sort of collander so they’re easier to find in the end

Place a lid on the pot and bring it up to a full boil over high heat. After it reaches a boil, turn the heat down to low and allow the pot to simmer for at least two hours. Make sure the pot is simmering the entire time, increasing the heat if needed. Stir the pot occasionally to make sure nothing is sticking to the bottom. Keep the lid in place the entire time to keep the beans from drying out. -it took much longer than two hours for me, probably because I didn’t have a proper lid so the liquid kept boiling away; just keeping going until the beans are soft and the broth doesn’t taste like bean water

After two hours (or longer if desired) the beans should be soft and tender. Mash some of the beans against the side of the pot with the back of a spoon. This will thicken the pot and make the classic, creamy texture of the dish. Remove the bay leaf and allow the pot to simmer for about 30 minutes more (after smashing) to help it thicken. To serve, add a scoop of red beans to a bowl and top with a scoop warm, cooked rice. Sprinkle sliced green onions over top and add a dash of hot sauce if desired. -This stuff is also INCREDIBLE if you have some sweet cornbread to accompany it; in the US I’d straight-up crumble it right into the beans before adding it to my rice (on a per-bowl basis, you’ll ruin a batch if you do it to the whole thing) -Also, what kind of heathen puts rice on top? Same people who pour milk first in cereal. Portion control, people!!

FINAL NOTES: As with all recipes, most of your spices/onions/garlic should be on a to-taste basis; if you think it demands more salt or sweetness, by God be the change you want to see in the world. After two hours I thought mine was still bland (since I guessed on measurements that I didn’t need to) and chopped/minced more garlic and onion to add, and because it had time to boil it was fine.

The bok choy didn’t really add anything to the dish the way that celery does, honestly. In the future, I might go without altogether if I can’t find a way to get that celery taste.

Undercooked kidney beans are what make you the gassiest. Make sure your beans are fully cooked!