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Member Since 25 May 2012
Offline Last Active Dec 15 2018 09:09 PM

Posts I've Made

In Topic: Greetings from Thailand!

07 November 2018 - 10:48 AM

Hi! I just got back from Bangkok I wish you would have joined a few weeks ago! I guess I will just have to come back and visit again! Welcome to the site!

In Topic: The Spicy Meatless Thread... (ya I went there)

05 November 2018 - 12:32 PM

Nice! Gotta make a sammich with that ziti n' garlic bread.  I was craving Italian food like no other towards the end of my SE Asia trip... This just looks too good i'm droolin'  :drooling:

In Topic: The Spicy Meatless Thread... (ya I went there)

31 August 2018 - 10:18 PM

i made bulgogi with soy curls tonight and threw it in a bowl o rice for bibimbap.  The soy curls were rehydrated in broth and then marinated, cooked in a skillet and finished off in the broiler to get it a little crispy.  The marinade was garlic, ginger, a little white wine, asian pear, brown sugar, gochujang, mirin, sesame oil, and soy sauce, scallions and sesame seeds added as well. The bowl had sesame carrots and zucchini, spicy mushrooms, garlic collards and snap peas, slice red cabbage, peas, kimchi, and some mung beans I sprouted earlier this week.



In Topic: The Spicy Meatless Thread... (ya I went there)

13 August 2018 - 03:08 PM

looks great! this is hilarious though, I literally bought ingredients this weekend to make a vegetarian butter chicken (chickenless obviously) curry in the instant pot as well. though a different recipe


What recipe did you use? I looked at a few and the Facebook groups I'm in referred me to Vegan Richa.  I looked through some of her other stuff and I'm probably going to be trying a few of her recipes. 

In Topic: The Spicy Meatless Thread... (ya I went there)

09 August 2018 - 05:08 PM

I have been enjoying cooking with the Instant Pot.  I've made a couple curries in there, cooked batches of beans, and tonight I'll try collards and black eyed peas.  Last night I tried to make a vegan version of butter chicken curry.  My neighbor gave me a bag of tomatoes from his garden so I needed something to use them all.  I bought soy curls to make it which are kind of like TVP but more dense and chewier.  It was pretty great, and I took a picture of the leftovers I ate for lunch today (I didn't have enough rice so there is actually mung bean sprouts under the curry).  This is the recipe, https://www.veganric...er-chicken.html you can obviously make it however hot you want based on the peppers you use.  I followed the recipe pretty closely because I'm still not totally comfortable with the pressure cooking.  At the end I added some almond butter to make it creamier.