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Author Topic: I've turned vegan. Can I still expect to make good tasting curries?  (Read 5168 times)

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Offline chonk

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Re: I've turned vegan. Can I still expect to make good tasting curries?
« Reply #10 on: November 28, 2017, 12:07 AM »
This question is pure gold ;D

Indian food is probably the most amazing vegetarian/vegan cuisine out there, right?  :)

Good friend of mine recommends to check out the "Lotus and the Artichoke" series. The title "India: A Culinary Love Story With Over 90 Vegan Recipes" will come out in a few days. It's by Justin P. Moore, who travels around the world and comes up with his own modern vegan recipes based on these experiences. Other titles include Mexico, Sri Lanka and Malaysia so far. Some recipes:

http://www.lotusartichoke.com/recipes/ and especially the indian ones - http://www.lotusartichoke.com/recipes/indian/

Looks quite promising I think  :)

Cheers!

Offline Unclefrank

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Re: I've turned vegan. Can I still expect to make good tasting curries?
« Reply #11 on: November 28, 2017, 10:05 PM »
Nice looking recipes there chonk cheers for posting.
KING 810


Offline tempest63

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Re: I've turned vegan. Can I still expect to make good tasting curries?
« Reply #12 on: December 10, 2017, 06:06 AM »
I cook up loads of curries made from pulses and vegetables and whilst I could never see myself going vegetarian, let alone Vegan, my wife and I do enjoy a vegetarian curry on a regular basis.
When I go mad and have the family around for curry nights my missus is always hopeful that the veg and lentil/bean sides have a little leftover as she happily pots these up and takes them into work for lunch during the following week.
T63

Offline prawnsalad

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Re: I've turned vegan. Can I still expect to make good tasting curries?
« Reply #13 on: February 18, 2018, 01:34 AM »
Its interesting how we are in the middle of a "Vegan" trend. I stopped eating meat in 96 aged 25 as a new Vegetarian when Veganism was unattainable for all but the uber-hardcore few. These days I find it annoying how vegetarians are referred to as vegans when if fact most are really "selective eaters." (definition is somewhat different.) In 99 I went back to fish but not red meat or poultry and thats how it is today as although I absolutely loved meat I could not live with myself knowing how much cattle suffer on the way to the supermarket.

What spurred me to write this post however was something I can wholeheartedly recommend..... TOFU!

Having used supermarket brands as well as the well known "Cauldron" label I wrote it off until I received an education in Hong Kong, You have to look beyond domestic produce for this and go commercial or specialist in my opinion and then learn how to give it texture.

I've given food to friends using tofu and they have asked what kind of meat it is.

So I congratulate you on your choice and the many health benefits it brings, but be aware it is a trade off as athough you start to taste salad and veg properly for the first time (assuming you always ate meat) and will want like 99% less salt in your diet there are many flavours you will never replicate.

Not trying to preach here just trying to help

Good luck!



Online Peripatetic Phil

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Re: I've turned vegan. Can I still expect to make good tasting curries?
« Reply #14 on: February 18, 2018, 01:54 PM »
I am an animal-loving practising carnivore who fully understands why some choose to be vegetarian or vegan, and who has enormous sympathy for, and empathy with, their position.  Last night, at the hotel, I tried, for the first time, our "Sweet and sour mock chicken".  It was absolutely superb.  Had I been served it in a restaurant, I would never have known that I was not eating the real thing.  When Khanh wakes up, I will ask her exactly which brand we use.

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Offline Sverige

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Re: I've turned vegan. Can I still expect to make good tasting curries?
« Reply #15 on: February 21, 2018, 05:37 PM »
Sorry for the top post without judicious snipping, but I'm on iPhone and trying to edit quotes becomes a trial.

Thank you for your mention of tofu. I picked some up today for my wife, who doesn't like the thought of eating animals but who isn't keen on veggies either (don't get me started!). So maybe tofu will go well in curries, but do you fry it like paneer, or just chop it up and throw in raw?

What else is this stuff good for? Marinated on a tikka kebab?

It was shit expensive, so needs to find its way into a few meals to get value from it.


Its interesting how we are in the middle of a "Vegan" trend. I stopped eating meat in 96 aged 25 as a new Vegetarian when Veganism was unattainable for all but the uber-hardcore few. These days I find it annoying how vegetarians are referred to as vegans when if fact most are really "selective eaters." (definition is somewhat different.) In 99 I went back to fish but not red meat or poultry and thats how it is today as although I absolutely loved meat I could not live with myself knowing how much cattle suffer on the way to the supermarket.

What spurred me to write this post however was something I can wholeheartedly recommend..... TOFU!

Having used supermarket brands as well as the well known "Cauldron" label I wrote it off until I received an education in Hong Kong, You have to look beyond domestic produce for this and go commercial or specialist in my opinion and then learn how to give it texture.

I've given food to friends using tofu and they have asked what kind of meat it is.

So I congratulate you on your choice and the many health benefits it brings, but be aware it is a trade off as athough you start to taste salad and veg properly for the first time (assuming you always ate meat) and will want like 99% less salt in your diet there are many flavours you will never replicate.

Not trying to preach here just trying to help

Good luck!

Offline livo

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Re: I've turned vegan. Can I still expect to make good tasting curries?
« Reply #16 on: February 23, 2018, 07:25 AM »
my wife, who doesn't like the thought of eating animals but who isn't keen on veggies either

Mate, there isn't much left to choose from. I read an article recently about a person who claimed to live on air.  Was that your wife?
Whiskey is the answer, but what was the question?

Offline prawnsalad

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Sorry for the top post without judicious snipping, but I'm on iPhone and trying to edit quotes becomes a trial.

Thank you for your mention of tofu. I picked some up today for my wife, who doesn't like the thought of eating animals but who isn't keen on veggies either (don't get me started!). So maybe tofu will go well in curries, but do you fry it like paneer, or just chop it up and throw in raw?

What else is this stuff good for? Marinated on a tikka kebab?

It was shit expensive, so needs to find its way into a few meals to get value from it.


Its interesting how we are in the middle of a "Vegan" trend. I stopped eating meat in 96 aged 25 as a new Vegetarian when Veganism was unattainable for all but the uber-hardcore few. These days I find it annoying how vegetarians are referred to as vegans when if fact most are really "selective eaters." (definition is somewhat different.) In 99 I went back to fish but not red meat or poultry and thats how it is today as although I absolutely loved meat I could not live with myself knowing how much cattle suffer on the way to the supermarket.

What spurred me to write this post however was something I can wholeheartedly recommend..... TOFU!

Having used supermarket brands as well as the well known "Cauldron" label I wrote it off until I received an education in Hong Kong, You have to look beyond domestic produce for this and go commercial or specialist in my opinion and then learn how to give it texture.

I've given food to friends using tofu and they have asked what kind of meat it is.

So I congratulate you on your choice and the many health benefits it brings, but be aware it is a trade off as athough you start to taste salad and veg properly for the first time (assuming you always ate meat) and will want like 99% less salt in your diet there are many flavours you will never replicate.

Not trying to preach here just trying to help

Good luck!

The reason I came back to it followed a meal at a Hong Kong Monastery. I was just so impressed with how well they textured and heavily flavoured it, the veggie Monks of course were expert in cooking with Tofu yet it still inspired me to get some in and give it another go.. The real trick with this stuff is how well it absorbs flavour so the more you extract fluid from it before use, the more it will absorb (like a sponge,) texture can be like cubed chicken to rolled kebab depending if you're good with kitchen tools etc.

Online Peripatetic Phil

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Last night, at the hotel, I tried, for the first time, our "Sweet and sour mock chicken".  It was absolutely superb.  Had I been served it in a restaurant, I would never have known that I was not eating the real thing.  When Khanh wakes up, I will ask her exactly which brand we use.

Finally tracked it down -- we use "Fry's Chicken Style Strips", and I can personally attest to their quality ...
** Phil.
« Last Edit: March 05, 2018, 07:02 PM by Peripatetic Phil »
Ogham's law :  The intellectual content of any message is inversely proportional to the number of emoticons that it contains..

Offline Sverige

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Well I tried tofu and can understand it could be mistaken for chicken when you first cut into it. I took a pic because it looked so chicken-like.

Taste and texture is a different matter. I found it bland and quite squishy, sorry to say. It's not for me, especially at the price they want for it.


 


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