• megopie@lemmy.blahaj.zoneEnglish
    9·
    4 hours ago

    Eat more nutritional yeast. It’s yummy and savory. Really good on popcorn or mixed with olive oil and spread on toast.

  • X@piefed.worldEnglish
    5·
    4 hours ago

    𝙼𝙾𝚃𝙷𝙴𝚁𝙵𝚄𝙲𝙺𝙸𝙽’ 𝙱𝙴𝙰𝙽𝚂, 𝚈’𝙰𝙻𝙻

  • Murse@slrpnk.net
    8·
    5 hours ago

    Is there some kind of food that’s basically tofu but made from beans other than soy? I’ve had em whole and mashed up into a paste, but iirc soy beans are the only one’s I’ve had as their own cohesive block,

    The texture of tofu is a turn off for a lot of people, but what if you make tofu from like kidney beans or something? A product that’s firmer and chewier (and probably not called ___ tofu, cuz people are idiots) could potentially be a hit.

    • megopie@lemmy.blahaj.zoneEnglish
      4·
      4 hours ago

      So, it is possible to make tofu from a lot of different legumes. Some work better than others. Some just don’t do the reaction needed to get it to come together.

      Then there are some “tofu” that don’t work on the same mechanisms notably Shan tofu, which relies more on the starch to make a cohesive mass rather than the proteins binding.

      There is also seitan, but this is made of wheat, and has a chicken like texture. Basically made by washing out everything but the protein structure wheat flour forms when kneaded.

    • recursivethinking@lemmy.world
      3·
      4 hours ago

      I saw a thing for making Red Lentil Tofu. I doubt it’s the same texture, but you’re essentially making a block of it and it slices. You can probably accomplish the same with mashed beans.

    • ayyy@sh.itjust.works
      3·
      5 hours ago

      Not what you asked but you’ll still like it: you should try chickpea pasta! Just don’t overlook it and it’s awesome!

      Another vegetarian cooking tip you didn’t ask for: cook with more fat! Meat has a shiiiiiiitload of fat in it, even the “lean” stuff. You will feel much more satisfied with vegetarian meals if you just use more oil. And you will still be eating less fat than with meat.

    • taiyang@lemmy.world
      4·
      5 hours ago

      I can’t think of any that mimic the process of tofu, given it requires coagulation. The closest is cheese, specifically paneer. Maybe imitations, like with gelatin, but not in the same way as tofu.

      So why not? I’m not sure, as you can make a paste from chickpeas (hummus), beans, or lentils. But you kind of need to make a milk out of it, coagulate that liquid, mold and press the mixture. Do those mixtures create milky liquid if cooked? Do they react to chemicals to coagulate into a curd?

      Given I never see bean or lentil milk, I think that’s the bottleneck. Nor almond or oat milk tofu, although I bet that’s a safer bet. I think soy just fulfills certain requirements and it’s kind of genius that people even figured out how to make tofu in the first place!

      • Murse@slrpnk.net
        4·
        5 hours ago

        I fuckin love paneer! I literally have some on the smoker as we speak (bite sized blocks of paneer + pretty much any sauce you’re in the mood for + lowish temp smoke for 90 minutes or so = insanely delicious).

        Today’s sauce is a sesame based marinade I found in our local Asian market - was a really good dipper for meats and veggies, so I have high hopes for this batch of paneer!

        Edit - snacking on it now. Errmagerd this batch turned out good!

        • taiyang@lemmy.world
          2·
          5 hours ago

          Oh that does sound so good! I only ever have it as saag paneer or tikka masala, but smoked and as a snack sounds great in an Asian sauce.

          • Murse@slrpnk.net
            3·
            4 hours ago

            saag paneer or tikka masala

            Can’t go wrong with those! Indian food is some of the best on the planet. I think paneer tikka masala was the first time I had paneer - didn’t have a clue what it was, just know I really liked the chicken version and there was an unfamiliar word next to one of my favorite dishes. Ordered it just out of curiosity. First thought was “oh, it’s tofu” and was a bit disappointed cuz I didn’t care for that squishy texture (it’s grown on me since though… noms…). Took a bite – second thought was “this is the best fucking tofu I’ve ever had!”. Did some digging online and quickly discovered I was wrong on both counts: it’s cheese! …that doesn’t melt… hmmm…

            I’ve since experimented a good bit with it and different rubs and marinades on the smoker. Garlic herb and pepper rub is probably my favorite so far. Today’s batch was “Kewpie Deep Roasted Sesame” mixed with some balsamic, and I’d say ranks #2. Terryaki + soy sauce came out decent. BBQ was meh. Pesto was (surprisingly) meh. …and by ‘meh’ I mean “still delicious, but nowhere near its potential, so not gonna bother with that one again”.

    • FrChazzz@lemmus.orgEnglish
      3·
      6 hours ago

      It’s basically applying the cheese making process to soy milk, yeah? So I’m thinking that, theoretically, you could attempt the same with like almond milk or something. Peanuts and soy seem to have a similar texture, I wonder if you could make like peanut milk and then turn that into a tofu like thing?

      • ayyy@sh.itjust.works
        2·
        4 hours ago

        If by “cheese process” you mean “adding calcium chloride/magnesium chloride/calcium sulfate” then yes lol. There are enzymes and fermentation that can be done but you also have to add a coagulant.

    • usernamesAreTricky@lemmy.mlOP
      2·
      6 hours ago

      There are indeed. I’ve bought pre-made Chickpea Tofu at the store before though it has a very different texture and taste than soy based tofu. I’ve also heard of Pumfu (Pumpkin Seed Tofu) as a thing you can buy. Looking it up there’s a ton more that I hadn’t heard of like fava bean, split yellow pea, split green pea, pigeon tofu, red lentil, sunflower seed, and more though I’d assume those you’d probably have to make it yourself instead of being able to buy?

    • greedytacothief@lemmy.dbzer0.comEnglish
      2·
      6 hours ago

      I think I’ve seen, will it tofu, videos on YouTube. But I have made tempeh from beans other than soy, black bean was better than chickpea, but both good.

  • Broadfern@lemmy.worldEnglish
    11·
    8 hours ago

    Burritos, refried beans, vegan burgers, hummus (yes I’m counting chickpeas as beans), chili 🤤

    Beans are awesome, as are nuts (can’t have those myself unfortunately) and seeds

    • Murse@slrpnk.net
      5·
      1 hour ago

      as are nuts (can’t have those myself unfortunately)

      Unsolicited story time!

      I made a few batches of baklava for my coworkers a while back, with various fillings. Most recipes call for dates or some kind of nut, so I was just like ‘fuck it, we’re trying them all’.

      One of those coworkers had a nut allergy, so I make a batch that used sunflower seeds instead (no recipe for that, just sub the nuts 1-1) and honestly is was one of the best of the 10 or so different types I made. Baklava is something a lot of people with nut allergies have never tried cuz it’s always got some kind of nut in it. - if you’re one of those, definitely give it a whirl some times (and do NOT use one of the recipes that go through making your own filo dough… that stuff is… involved. You can get premade rolls in most grocery stores - look near things like those refrigerated tubes of cookie dough, or in the frozen section).

      I’m sure sunflower seeds as a nut substitute is nothing new, but baklava specifically might be something that wasn’t previously on your radar. (if that’s the case, and you do go for, shoot me a message to let me know how it went ^_^)

      That coworker was fucking stoked - when people bring in food for the group they don’t usually put much thought into things like allergies or religious accommodations, but hooking those folks up with some noms when they’re expecting to be left out is a great way to make their day.

      • ayyy@sh.itjust.works
        3·
        4 hours ago

        There are advantages to both. The fake meats definitely solve the dry/chalkiness issue that bean patties have. But they have their own problems as well.

          • ayyy@sh.itjust.works
            1·
            4 hours ago

            I assure you I have had every frozen brand, as well as every restaurant “house patty” available to me in a 200 mile radius. Also I have made my own at least 15 different ways, both vegan and with egg. And I’m a damn good cook if I do say so myself.

            I never said I didn’t like them, I’m just pointing out what’s good and bad about different foods.

      • Broadfern@lemmy.worldEnglish
        1·
        4 hours ago

        Both are good. Beyond brand is the more allergy friendly one, that I eat and I like the pea-mung bean combo for texture but it still tastes somewhat vegan which is nice for me but I understand others may not like. A solid black bean patty from Aldi goes pretty hard though.

      • ayyy@sh.itjust.works
        1·
        4 hours ago

        You don’t have to answer because it’s a personal question, but do you have some specific syndrome or disease? I’ve just never heard of that before…

        • jambudz@lemmy.zip
          1·
          3 hours ago

          IBS. I’m not gonna die if I eat em, but my stomach gets truly fucked afterwards. Specifically I can’t eat things with galactooligosaccarides in them.

      • usernamesAreTricky@lemmy.mlOP
        2·
        6 hours ago

        Tragic on the bean front, but there are some other good plants worth trying

        If you can have wheat & gluten, give Seitan a try! Super high protein and kind of meaty taste

        Quina, potatoes, chia, hemp, pumpkin seeds, mycoprotein (from mushrooms) are also worth using too! As well as stuff like oatmilk of course too

        • jambudz@lemmy.zip
          1·
          3 hours ago

          Lol. I’m well aware. But I’m fine murdering chickens. They’re dumb animals that truly want to die. Or at least all the spoiled chickens I’ve raised on the farm do. They refuse to do anything for self preservation.

      • winkly@lemmy.world
        8·
        9 hours ago

        Interesting 🤔

        I guess that makes sense because if I were paying for beans with meat, that means I’m trading meat for beans but “trading for” means the other way so I’m still kinda confused 😵‍💫

        I’ll trade you my English skills for a sac of beans 🫘

      • rainbowbunny@slrpnk.netEnglish
        1·
        3 hours ago

        Mine is English and I generally find myself to be quite knowledgeable about most grammar but this is not one I was familiar with. I even asked other English speakers I live with and they didn’t hear about this rule either. It seems quite outdated at least where I live in terms of common usage