Veganism, new and old Vegans, info, support and recipes

Discussion in 'suburban75' started by ddraig, Feb 5, 2018.

  1. Lorca

    Lorca Somebody after all, had to make a start

    Violife is by far the best vegan cheese imo - We went to Pizza Hut the other day, they've started making vegan pizzas using violife - not too bad, but expensive though. The manager told us he's been inundated with inquiries about their vegan options, i'm guessing it's largely for health reasons though.
     
    danny la rouge likes this.
  2. ddraig

    ddraig dros ben llestri

    and all the vegans who haven't been able to go out for a pizza now loving the fact that they can!
     
    Pickman's model likes this.
  3. 8ball

    8ball Up to something

    Veganuary, I expect. Not sure a cheese replacement is going to make Pizza Hut healthy.
     
  4. ddraig

    ddraig dros ben llestri

    no it was popular straight away before January with many places running out really quickly
     
    Pickman's model likes this.
  5. editor

    editor Taffus Maximus

    I'll have to try that.
     
    danny la rouge likes this.
  6. 8ball

    8ball Up to something

    Ah, right - wasn't sure how long it had been on for.

    Hopefully the prices will even out a bit over time.
     
  7. 8ball

    8ball Up to something

    It's gone a bit moral philosophy over there lately.
    Maybe Saul should start a dedicated japes thread that would be easy to avoid.
     
  8. brix_kitty

    brix_kitty minority of one

    Oooo great thread... I went vegetarian last year and found it surprisingly easy, don't really miss meat at all, now making the transition to vegan. One thing I'm having trouble with, is finding a milk replacement that tastes good in tea... I find soy has a nasty aftertaste, almond wasn't too bad if unsweetened but a bit bland. I'm trying cashew at the moment, which is the best so far but it kind of curdles in the tea (same with the sweetened almond milk) which makes it look gross even though it tastes OK - is there any way I can stop it from curdling??
     
    Jeff Robinson and ddraig like this.
  9. ddraig

    ddraig dros ben llestri

    don't know about the cashew curdling but when others have had curdling soya/almond with coffee some of the suggestions have been to heat the 'milk' up afaicr
    or leaving the tea a little while before adding the soya/almond
    i've never had an issue with tea and alpro almond unsweetened
     
    brix_kitty likes this.
  10. Jeff Robinson

    Jeff Robinson Well-Known Member

    Try oat milk - that's by far my favourite for tea.
     
    brix_kitty likes this.
  11. brix_kitty

    brix_kitty minority of one

    Thanks both, will look for oat milk next time I'm shopping. I did wonder whether the curdling was something to do with temperature... do you have to keep nut milks in the fridge - I have been but they are not refrigerated in the shop so I guess they don't need it?
     
  12. PursuedByBears

    PursuedByBears Go stick your head in a pig

    I fell out with tea and gave it up!
     
  13. Jeff Robinson

    Jeff Robinson Well-Known Member

    I think you have the fresh stuff and the longlife stuff and the fresh stuff should be kept in the fridge but you don't have to with the longlife stuff I think (until you open it anyway).
     
    ddraig likes this.
  14. lazythursday

    lazythursday Well-Known Member

    I find cashew lovely in tea, never noticed it curdling at all. Likewise almond. The only milks I've had curdle have been random brands of soy.

    I wonder if hard/soft water makes a difference?
     
  15. ddraig

    ddraig dros ben llestri

    I keep them in fridge, they do have some in fridge in supermarkets
     
  16. ddraig

    ddraig dros ben llestri

    this is the tofu i generally buy and prefer as firmer and doesn't take too much pressing
    the press it between a chopping board and a side plate
    [​IMG]
     
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  17. mr steev

    mr steev magic thought wizard

    IME soya milk doesn't curdle nowhere near as much as it used to do in coffee.
    When I make coffee for customers at work now using soya milk I put the milk in first, half fill the cup, stir, then fill the cup and stir again and it doesn't curdle (alpro soya milk fwiw). The water does come out of an urn though, so not proper boiling... maybe that's why?
     
    ddraig likes this.
  18. Saul Goodman

    Saul Goodman It's all good, man

    I do apologise for the jokey response, and I realise people may be trying to achieve veganism, but you can't be a percentage vegan (well you can, 100%) but it's a black and white definition, you're either vegan or you're not vegan.
    And apologies again if I upset anyone trying to achieve their goal.
     
    8ball likes this.
  19. Pickman's model

    Pickman's model Every man and every woman is a star

    that shows a nice spirit :)
     
    Saul Goodman likes this.
  20. 8ball

    8ball Up to something

    I think we found on another thread that there are different hues of veganness, if not percentages.

    Cheers all for the assorted tofu tips, btw. :)
     
    Saul Goodman likes this.
  21. lazythursday

    lazythursday Well-Known Member

    We should probably use the term 'plant based' or something, but for many of us we believe in the end goal but are on a journey to get there. You can't be 80% vegan but you can eat an 80% vegan diet.
     
  22. ddraig

    ddraig dros ben llestri

    didn't think of that! too late to edit thread title I presume
     
  23. Saul Goodman

    Saul Goodman It's all good, man

    That was my point. I was in no way having a go at those attempting to achieve the goal. I was merely being over pedantic, and looking back, it was probably a bit misplaced, for which I apologise.
     
    ddraig likes this.
  24. ddraig

    ddraig dros ben llestri

    The tofu I've just fried, during and after
    tofu9feb.jpg
     
    Last edited: Feb 9, 2018
    UnderAnOpenSky likes this.
  25. 8ball

    8ball Up to something

    My first tofu experiment is currently at the ‘pressing’ stage. Awful lot of water came out of that packet...
     
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  26. nogojones

    nogojones Well-Known Member

    ddraig likes this.
  27. nogojones

    nogojones Well-Known Member

    So I'm aiming towards veganism, but it's eggs and the odd bit of cheese that are my weak spot. I can sort out substitutes for baking, but I can't quite resolve my poached egg breakfasts
     
    mojo pixy likes this.
  28. 8ball

    8ball Up to something

    Hmmm, it absorbed a lot of the marinade which I think affected the texture - do people press a second time or is that counter-productive?
    Kind of an odd texture, too - I got something akin to a Maillard reaction on the outside of the stuff, but I was expecting it to go crispy in a halloumi kind of way, which it didn't. Maybe that's why it gets cooked with crunchy vegetables a lot of the time...
     
  29. 8ball

    8ball Up to something

    Do you know someone who keeps chickens? (I'm not sure whether that's entirely unproblematic if you're coming from an animal welfare angle, but it sorts some of the factory farming concerns if so, maybe).
     
  30. smee

    smee Well-Known Member

    To make it crispy you have to coat it with a bit of cornflour or similar and fry it on it's own then add it back into the rest of the meal...
     
    PursuedByBears likes this.

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