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Hahahahahahaha! Fair enough. I am actually very used to brassicas being vegan and no fibre bothers me.
Does sauerkraut count cause I’ll fuck up some sauerkaut after a night out.
I discovered that most veggies I used to not like (eg cabbage, cauliflower, Brussels sprouts) was because I never had them properly done/cooked.
Learning to cook has opened a world of opportunities in terms of taste and culinary adventures. It also helps me save money!
Plug for the book that started it all for me: https://ohsheglows.com/
It’s unfortunate that the Oh She Glows woman is a convoy supporter because her recipes are great.
https://www.fridaythings.com/recent-posts/angela-liddon-oh-she-glows-canada-trucker-convoy-2022
Ugh bummer - I’m that case I’d recommend Love & Lemons, another book I found subsequently that is also really good.
Absolutely love that site! I also have a great cookbook called Vegetable Literacy by Deborah Madison.
Chop it up, fry it with onions and peppers and rice, drown it in soy sauce, yes please
Don’t forget the sesame oil drizzle at the end
Alton Brown’s Shred Head Butter & Bread isn’t far from there. Toast up some bread crumbs in that olive oil and then toss in raw shredded cabbage.
It’s also a great substitute for pasta if you need less carbs.
Nice!
Chips (fries) are vegan unless you cooked them in an animal fat, garlic bread is pretty easy to make vegan, and cauliflower wings are banging because they’re just a vehicle giving structure to fried batter and sauce
Braise cabbage for hours? Is it still crunchy at all by that point? I like cabbage mostly for the crunch.
No it’s soft and creamy and absolutely fantastic.
I’m doing the thing a little child does when they can’t imagine what some unknown food could taste like so they instinctively recoil and assume it must be disgusting.
But I do like cabbage. Might give it a try some day.
If you cook it right, you can get it to a jammy consistency like onions. I have some in my fridge right now. So good.
This is how I do it. https://www.bbcgoodfood.com/recipes/roast-savoy-cabbage-with-lemon
Honestly, back in undergrad there was a falafel shop just round the corner from halls. That stuff was a godsend. There’s no reliable cure for hangovers, but that falafel came close.
Fuck I would kill for falafel rn
Bhindi masala
Oh yes baby
Lovely!
Can of beans.
Take it easy, Rorschach
What’s a taxi home?
About tree fiddy
It was about that time I realized…
That’s definitely cheaper than a regular taxi.
Yellow little apartment on wheels
Instant noodles baby.
Heck yes, break out the ol’ fully garnished:
It looks fantastic. But is it really instant anymore?
It looks fancy, but it’s actually pretty quick. It only takes me like 10-12m, and a lot of that is boiling the water which you can get everything else ready in.
If I leave out the gyoza (which I steam for 3-4m once the water is boiling) then it’s even quicker.
There’s this misconception that vegan means forced healthy. It’s not. If I want to be an unhealthy vegan I will eat some pasta, bread, fries… All mixed up.
Traditionally unhealthy stuff, all vegan. And don’t come with “you can fry with fat” no I’m from Spain not France, here we fry with virgin olive oil as a default.
True. I like simple food. Something like pasta with vegan steaks and ketchup.
Frying with olive oil is cursed af. It’s a cold oil
It fries perfectly fine, you can use it as a cold oil because it might be expensive for you, too bad.
No shit it fries. It’s not a money thing, it’s a health thing. It’s a cold oil that shouldn’t be heated to such temps.
Health? How is it less healthy?
Carcinogens when heated
Research published in 2018 by Acta Scientific Nutritional Health found that when compared to other popular cooking oils, extra virgin olive oil was the most chemically stable after heating at high temperature. In addition, despite being exposed to extreme heat it was still safe to consume. The tests consisted of a 20-minute frying at 240C and a 6-hour deep fry at 180C.
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The exact opposite actually. Extra virgin oils in my store specifically say ‘for cold use only’
This is my understanding as well - EVOO all the way
Someone never had cabbage salad. Yes I’ll absolutely devour that bowl after getting home.
Love cabbage salad! With dried cranberries.
cabbage pasta https://heartfultable.com/cabbage-pasta/
Could you post the recipe? I can’t get past their stupid ebook offer trying to harvest my email.
I had an X to close that pop-up. You can also try using Reader view in Firefox. I’m just copy and pasting recipe below, not bothering with markdown.
Edit: never mind, that needed some markdown lol
This vegan-friendly cabbage pasta recipe is delicious, easy, very cheap, and quick to make. Can feed lots of people with super simple ingredients.
500g / 1.1 pounds farfalle pasta (aka bow tie pasta or pasta of choice) 1 head of green cabbage, roughly chopped 1 tablespoon salt ⅓ cup oil* Pepper, to tasteCook Mode Prevent your screen from going dark
- Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 to 10 minutes or until al dente. Drain and set aside.
- In the meantime, in a large pot on high heat, add in the cabbage and salt and place the lid on.
- Stir from time to time for it to cook down evenly. Cook with lid on for 10 minutes or until the cabbage is soft and has released water. At this stage, if the cabbage becomes too dry, add a splash of water to prevent burning.
- Remove the lid and continue cooking for a further 10 minutes, stirring occasionally.
- Add in the oil and stir well; this will help you achieve slight browning of the cabbage. Just make sure to continue stirring and that it doesn’t stick to the bottom, cooking for a further 10-15 minutes.
- Add the cabbage to the pasta and stir well, adjust seasoning (if more salt is needed to taste).
- Serve with freshly cracked pepper on top.
Notes
Oil: You can use olive oil, sunflower oil, rice bran oil, vegetable oil, canola oil, or grapeseed oil. I use the latter.
Diet: VeganThanks! Sounds tasty!
Łazanki 😍
Oh lovely!
