Best main courses & side dishes books according to redditors

We found 696 Reddit comments discussing the best main courses & side dishes books. We ranked the 165 resulting products by number of redditors who mentioned them. Here are the top 20.

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Subcategories:

Pizza baking books
Sauces & topping cooking books
Breakfast cooking books
Soups & stews cooking books
Brunch & tea cooking books
Salad cooking books
Burger & sandwich recipes books
Garnishing meals books
Casserole recipes books

Top Reddit comments about Main Courses & Side Dishes:

u/SonnyRasca · 31 pointsr/ramen

For those who have asked for the recipe. You're welcome :)

Recipe from: Ramen: Japanese Noodles and Small Dishes

​

Pork-Chicken Broth (Results in 2.5-3 L):

- 4 L water

- 1 boiling fowl (chicken)

- 400g pork bacon (fresh back fat)

- 2 pieces Kombu (6-8g)

- 8 dried shiitake mushrooms

- 1 piece ginger (10cm), in slices

- 6 spring onions

- 4 tablespoons bonito flakes (Katsuobushi)

​

  1. put all ingredients except the bonito flakes in a pot
  2. bring to boil and skim off after the first boiling up
  3. add the bonito flakes and simmer without lid for 3-5 hours
  4. strain the finished broth
  5. salt before use, or season with tare as desired
  6. the broth can be kept for up to 4 days in the refrigerator and up to 6 months in the deep-frozen state. It is therefore worth preparing several portions for storage.

    ​

    ​

    Ramen Noodles (12-16 portions):

    - 2.5 Teaspoon Kansui or roasted baking powder (Bake the baking powder at 135° C for 35 minutes)

    - 500 ml cold water

    - 1 tablespoon salt

    - 500g wheat flour (Type 550)

    - 550g Italian flour Tipo 00

    - corn starch or potato starch for flouring

    ​

  7. mix baking powder/kansui and water in a bowl until the powder dissolves in the water. Add the salt and dissolve.
  8. Mix both kinds of flour in the bowl in a stirring machine and add the liquid with the dough hook at a low speed. Continue stirring for about 15 minutes until a rubbery, fairly firm dough is obtained. If the ingredients have not combined into a dough after 10 minutes, add 1-2 tablespoons of water and continue stirring.
  9. Knead the dough for 5 minutes on a work surface floured with starch using your hands and elbows (it is difficult to work with).
  10. Put in a bowl covered with cling film for 1 hour at room temperature.
  11. Press the dough flat and cut into 16 equal pieces about 4-5 cm wide.
  12. for medium-thin noodles, turn the dough to level 4 (Kitchenaid kitchen machine) through the pasta machine; for thinner noodles, set a higher level. Dust the dough plates with starch.
  13. cut the dough into fine strips with the machine. Dust again with some corn starch and knot into bundles.
  14. Cook the pasta in boiling salted water for about 45 seconds shortly before serving. Then rinse immediately under cold water so that they do not become too soft and do not stick together.
  15. can be kept for up to 4 days in the refrigerator and up to 6 months when frozen. It is therefore worth preparing several portions for storage.

    ​

    ​

    Ajitsuke Tamago (Marinated Eggs) - Marinate for 6 eggs:

    - 6 eggs

    - 100 ml Japanese soy sauce

    - 50 ml Mirin

    - 100 ml water

    - 1 tablespoon roughly chopped ginger

    ​

  16. boil the water in a saucepan, reduce the temperature slightly, put the eggs in and cook for 6 minutes. We want the egg yolk to remain soft/liquid.
  17. rinse the eggs under cold water until they have cooled down
  18. Bring soy sauce, mirin, water and ginger to the boil and simmer for about 5 minutes.
  19. allow to cool slightly and pour into a large screw glass. Peel the eggs and place in the marinade.
  20. Marinate for 10-24 hours in the fridge.

    ​

    Chashu (pork belly) 400g

  21. salt the pork belly well (especially the fat rind)
  22. sous-vide the pork belly at 85°C for 6 hours (optionally let it cool down and then leave the pork belly in the fridge with the vacuum bag for up to 12 hours)
  23. Take the pork belly out of the bag and cook it with the fat on top in a small baking form in the oven for 25 minutes at 220°C circulating air with the fat on top and spread Teriyaki sauce from time to time (if available, switch on the grill function for the last 10 minutes).
  24. Take out of the oven and cut into pieces or slices of any desired thickness.

    ​

    ​

    Miso Ramen (4 servings)

    - 1.8-2 L Pig-Chicken Broth

    - 4 portions of ramen noodles

    - 2 tablespoons red miso

    - 2 tablespoons white Miso

    - 2 teaspoons finely grated fresh ginger

    ​

    Topping:

    - 400g Chashu (roasted pork belly) in slices or pieces+

    - 2 baby Pak-choi in pieces

    - 3 spring onions, cut into fine strips

    - 4 Ajitsuke Tamago (marinated eggs)

    ​

  25. simmer the Pak-Choi with garlic for about 5 minutes
  26. boil the broth in a saucepan, then reduce heat. Stir in the miso and ginger.
  27. Cook the noodles for 45 seconds in boiling water. Rinse immediately with cold water, drain well and distribute into the bowls.
  28. spread the pak-choi on the bowls
  29. serve with the chashu, the egg halves and the finely chopped spring onions.
u/hedgecore77 · 25 pointsr/vegetarian

I always found many vegetarian cookbooks to be an exercise in how much eggs and cheese you can cram into something.

That said, I prefer to buy vegan cookbooks and if something looks a little too ridiculous (using nuts that only grow on the west side of a single Peruvian mountain isn't my thing), I just sub back in the non vegan stuff.

I also eat strict vegetarian most of the time, so it's not as much of a stretch for me.

So, that said, get her the Veganomicon. That vegan moussaka is to die for. (Just polish off the rest of the wine yourself!)

u/ourowndevices · 19 pointsr/veg

Probably this.

u/SpicyMcHaggis206 · 18 pointsr/vegan

Veganomicon and Thug Kitchen have given me about 80% of my meals since I got them. They are both great.

u/plasticinplastic · 17 pointsr/vegan

Veganomicon is a good one: http://www.amazon.com/Veganomicon-The-Ultimate-Vegan-Cookbook/dp/156924264X

But, there's no perfect cookbook. I do the majority of my cooking by searching for a recipe online and adding the word "vegan". I highly recommend watching Earthlings -- it's more effective at ending meat cravings than any recipe book.

u/EnidColeslawToo · 16 pointsr/vegetarian

It's a bit older, but still a classic in our house - The Vegetarian Epicure. Or, as we call it, "The Veggie Epi."

My husband and I have since gone completely vegan and the Veganomicon is seriously one of the best cookbooks ever - everything I've made out of it has been a hit (even with not veggie/vegan friends). (The Mushroom Gravy recipe is just incredible!!)

u/jawnofthedead · 14 pointsr/vegan
u/earthceltic · 14 pointsr/vegan

AVOID JUNK FOOD. I hear time and time again shit like "I went vegan/vegetarian once and I had to stop because I felt like shit". What were you eating? "Doritos and deep fried packaged meals"

Durr, no wonder you feel awful. All you did was kept the crap food that you ate in your previous diet and ate more of it. The best thing you can do if you're starting a veg diet is to consciously eat healthy, low fat, balanced meals. Try foreign food. Mediteranian and Indian. Chinese. Lots of worldly foods are vegan by default (americans are the ones obsessed with the meat in everything so you have to travel with your diet to get away from that). This is going to be a time of dramatic experimentation, so don't be afraid to try new shit. I highly recommend Veganomicon, and the Simple Seitan recipe inside along with all the good shit you can make with it. Tofu is your friend, just remember to PRESS the living shit out of it and fry it up well in most recipes (most bad experiences with tofu happen because it was prepared badly).

As of eating out, there's an app on the phones out there (my gf has one) where you can plug in any restaurant and see what they have that's compatible. We've found it's way better to find restaurants that are locally-owned and cater directly to us instead of trying to eat franchised shit that is probably prepared badly. Pay a little extra, get huge steps forward in quality. Of course, all of this depends on where you live. If you're in Podunk Wyoming where the closest real city is 600 miles away you're going to have problems.


Edit: Here are some good apps to have if you have an iphone, and here is another page for droid stuff!

u/-PM-Me-Big-Cocks- · 13 pointsr/vegan

Nobody has mentioned the Veganomicon yet.

u/PenPenGuin · 13 pointsr/fffffffuuuuuuuuuuuud

Simple Seitan (makes 1lb - time: 1hr, 30min)

source: Veganomicon - or PPK

1 cup vital wheat gluten flour

3 tablespoons Nutritional yeast

1/2 cup cold vegetable broth

1/4 cup soy sauce

1 tablespoon olive oil

2 cloves garlic, pressed or grated on a microplane grater

------
For the broth

8 cups cold water, plus 3 vegetable bouillon cubes, or 4 cups broth plus 4 cups water

1/4 cup soy sauce

-----------------------

Instructions

Mix together the gluten flour and yeast in a large bowl. In a smaller bowl, mix together the veggie broth, soy sauce, olive oil, and garlic. Pour the wet into the dry and stir with a wooden spoon until most of the moisture has been absorbed and the wet ingredients are partially clumped up with the dry ingredients. Use your hands to knead the mixture for about 3 minutes, until the dough is elastic. Divide with a knife into three equal pieces and then knead those pieces in your hand just to stretch them out a bit.

Fill a stockpot with the water, bouillon cubes, and soy sauce, and add the wheat gluten pieces. Cover and bring to a boil but watch carefully; you don't want it to boil for very long or the outside of the seitan will be spongy. Try to catch it as soon as it boils and then lower the heat as low as it will go so that it's at a low simmer.

Partially cover the pot so that steam can escape and let simmer for an hour, turning the seitan occasionally. Turn off the heat and take the lid off; let sit for 15 minutes.

Remove from the broth and place in a strainer until it is cool enough to handle. It is now ready to be sliced up and used. If you have extra seitan, store in the cooking liquid in a tightly covered container.

u/lk3c · 13 pointsr/xxketo4u2

Hello, egg fast day #2 is in the books. I broke after work and indulged in 1 tablespoon of hwc in a glass of cold brew coffee. I am down 1.5 lbs in two days! I will be sticking with it through Thursday dinner! One huge benefit is I am rarely hungry, and I could not finish my 3-egg omelet last night! The grilled cheese chaffles are a keeper and I think I could do them every day at work for lunch, and try to change my daily keto plan to be more egg-based.

I bought Carolyn Ketchum's Keto Soups and Stews book and I will buy everything to make her Taco Soup on Friday for dinner. It looks amazing! It is my first Keto cookbook. I usually just browse google if I want a particular recipe.

Lunch was egg salad and a grilled cheese chaffle with some moon cheese, a Babybel, and a cheese stick. Dinner was a 2-egg omelet with Havarti cheese. I had one cappuccino cheesecake in the afternoon.

Today will be much of the same, although I hope my afternoon hunger is less. I have tea to enjoy after my coffee is finished. Sparkling flavored seltzer is definitely a big help for me.

I'm below flair weight!

KCKO ♥

u/Worfs_Wharf · 11 pointsr/EatCheapAndHealthy

I really like the Veganomicon! It's got a ton of recipes and everything I've made has been very tasty.

u/backwardsguitar · 9 pointsr/vegan

Chloe's Vegan Italian Kitchen might help make the transition a little easier. I've made a few things from there that have all been great. Her Rockin' Ricotta is really yummy.

u/catsclaw · 9 pointsr/vegan

Probably the best basic vegan cookbook (by Isa Moskowitz and Terry Romero) is the Veganomicon. It's got a lot of recipes covering a wide range of different foods, like Chocolate-Chip Brownie Waffles, Seitanic Red and White Bean Jambalaya, and Baja-Style Grilled Tempeh Tacos. If you're missing a particular dish like Mac and Cheese or Sloppy Joes, there's probably something in there that scratches that particular itch (like the Mac Daddy and the Snobby Joes).

As for nutrition, as long as you're eating a varied diet, the only thing you really need to worry about is B12. There's a lot of foods fortified with B12 (like soy milk and flour) so you can meet the requirements that way. I take a vegan multivitamin, just so I don't need to worry about it.

u/solipsistnation · 9 pointsr/AskReddit

I worked at a grocery store, cleaning the meat department. It was gross as hell, and I was the best cleaner there, which meant that overall, meat departments are awful awful places. So I stopped eating meat. These days, I think we don't need to kill things to eat, so in general we shouldn't if we don't have to. I try not to be strident or to push vegn eating on other people (I'll still go to lunch with people who eat meat, for example) because it's really annoying.

This was 1992, and I haven't eaten meat, fish, chicken, or anything like that since. I still eat eggs and dairy a little, but lately dairy makes me ill so I am cutting out the milk as well. I eat a ton of soy because it's useful and versatile.

Free-range meat and eggs are just to make people feel a little better about eating them. Same with "happy meat." It's nice that it's not factory farming, but you're still raising an animal for the sake of killing and eating it. It seems hypocritical to me.

Let me see... Favorite meals? I like to make burritos with various forms of TVP and fake meaty things. I make a damn fine dry-fried sake-miso-marinated tofu with udon. I've made a bourbon reduction sauce with spice-rubbed dry-fried fake chicken strips. I've made breaded and pan-fried tofu "wings" in buffalo sauce. I could go on, but you get the idea-- I don't eat brown rice and plain tofu every night, or, really, ever.

Your last question-- tofu shouldn't be lumped in with fake meats. It's not really an attempt to emulate meat in any way-- it's a totally different kind of thing. It does take some thought to cook it-- you need to figure out marinades and different frying techniques, and you can't just throw it in a pan and know it'll come out tasting great without you having to do much with it. On its own it's a flavorless lump, but it soaks up marinades and spices like crazy, and you can cook it a bunch of different ways for different effects. Generally you'll want to cook with extra-firm tofu, and you'll want to press the liquid out of it before cooking it (I put it between paper towels on a plate and put another plate and some books on top for half an hour or so).

Fake meats are useful for converting recipes (like the bourbon reduction I mentioned before) since you can usually drop in a package of fake chicken strips from Trader Joe's in place of chicken in most things. (And you can always get a package of Tofurky and make a sandwich.) Some of them are really expensive; some are not very good. Some are better for cooking in different ways. You may have to try them, or get advice from people who have already done a lot of cooking...

Beware of tempeh. It's a weird sort of fermented grain thing, and it's very difficult to make it totally palatable. I still don't cook with it much since it's easy to do poorly and it's super gross if you aren't careful with it. Consider that an advanced vegetarian protein and get used to cooking with tofu first. 8)

If you're curious, Veganomicon is a FANTASTIC cookbook. You could eat from it for years without getting bored:

http://www.amazon.com/Veganomicon-The-Ultimate-Vegan-Cookbook/dp/156924264X

If you want to cook various ethnic foods, I've had a good time with Madhur Jaffrey's World Vegetarian cookbook:

http://www.amazon.com/Madhur-Jaffreys-World-Vegetarian-Meatless/dp/0609809237

It has all kinds of stuff to try out, and goes into detail on methods and techniques of cooking different vegetarian proteins.

There are also vegan and vegetarian message boards around if you want to ask people who do more cooking and have tried a lot of things.

The biggest problem when starting out vegetarian will be going out to eat. You may find that your favorite restaurants are no longer good places for you to eat, or that going out with friends involves more negotiation. It also depends on where you live. Most largish cities will have at least a few vegetarian or vegan restaurants, or will have restaurants with veg options on the menus. Be prepared for some disappointing or annoying experiences while you figure it out. Finding local veg
ns to hang out with will help that, but you may have to be firm with your friends and convince them that it's not just a phase and that you're not just trying it out for a while. (This assumes, of course, that it's not just a phase and that you aren't just trying it out for a while.)

Be prepared for people to give you a hard time. Don't be afraid to tell them that it's your decision and if they have a problem with it they can go to hell (or perhaps something more polite). Lots of people will think it's clever to start asking you things like "what about plants? aren't plants alive too?" and "Chickens have a brain the size of a peanut-- they're not intelligent or anything!" and "clams are so simple they're hardly animals at all!" and so on and so forth. A million stupid and time-worn jokes. Just be ready.

People also like to argue with vegetarians about things because they think you're judging them. Ideally, you aren't judging them-- if you are, I'd suggest hiding it unless you really want to get into a fight, since people take it very personally. I usually tell people that it's my decision and I don't really care what they do.

Anyway, it's a great decision to make, although it's not always easy. There are lots of groups of supportive people out there, and it's a lot easier to go veg these days than it was back in 1992 (or earlier! Imagine eating vegetarian in the US in the 70's!). Good luck! Ask questions, and don't be afraid to try stuff!

u/macness234 · 9 pointsr/secretsanta

I'm going to give you what every one of my veg friends (I'm a vegetarian too) would say is the Vegetarian Bible: Veganomicon.

It's the BEST!

http://www.amazon.com/gp/aw/d/156924264X

u/coughcough · 9 pointsr/hotsaucerecipes

The Noma guide does a lot of ferments in vacuum sealed bags. I've done their blueberries and it worked well (just salt and berries). Watching the bag slowly inflate over a couple of days was kind of a trip. If you are looking for a wide range of ideas, I highly recommend picking the book up. It does a good job of not only presenting the ferments but explaining the science (and history) behind them as well.

Edit: Pic of the blueberries in case anyone was curious

u/brosenau · 8 pointsr/food

My sister bought us a cookbook called Love Soup; it's basically a hundred-odd soup recipes (all vegetarian), many hearty enough for a meal, many pureed or naturally smooth.

The vegi thing may be a turnoff if she's a serious carnivore, but it may also force you to try new vegetables/flavors you otherwise wouldn't cook with. The three soups from this book that we've made thus far are a cold avocado/cucumber soup, and asparagus bisque, and a (wonderful) cauliflower soup with goat cheese. It might be worth checking out.

u/steve626 · 8 pointsr/vegetarian

Veganomicon our copy is falling apart because we use it so much.

u/artificialhero · 7 pointsr/vegan

All home-made last weekend, using the recipes from Chloe's Vegan Italian Kitchen - the book is full of excellent recipes, highly recommend picking it up!

u/excitotox · 7 pointsr/Vegan_Food

Hey! I see you're a new vegan! You might want some good resources for vegan cooking and recipes. Check out some of my favourite vegan cookbooks:

Veganomicon has really good recipes and some basic recipes.

Minimalist Baker. She's got an amazing blog that I cook from all the time. It's maybe my favourite vegan source for recipes.

Thug Kitchen. Not my favourite recipes, but the book is hilarious. Also a blog.

Oh She Glows Also really healthy, lovely vegan food. Also a blog.

Good luck with your new journey, and I hope these bring you some fun ideas!

u/5A704C1N · 7 pointsr/AskReddit
u/Hurleygirly · 6 pointsr/EatCheapAndHealthy

I really like the book "Vegan Brunch" by Isa Chandra Moskowitz. It has loads of egg free recipes, everything from egg free pancakes and waffles to egg free Omelettes. A lot of the recipes call for vegan milk alternatives, but you can simply replace it with milk without any issues. One of my favourite recipes is for crepes it is my go to recipes for crepes even though I eat eggs

u/veganon · 6 pointsr/vegan

The cashew based ricotta from the Veganomicon is awesome. Takes about 15 minutes to make.

u/wearsmanyhats · 6 pointsr/vegan

Well honestly just look at the ways you're preparing the fish and meat already; chances are pretty good you're after the sauces, flavorings, etc. you employ in the cooking process rather than the taste of meat per se. Try reworking the flavors you like with new bases, e.g. I've done scrambled tofu with a general tso's sauce to satisfy that craving. I don't know if you have tofu and tempeh available, but they're definitely worth trying if you do. Also, get a copy of a good vegan cookbook like the Veganomicon. The wealth of recipes in there seriously spurred me to say "fuck it, I can work with this, fully vegan it is."

u/atomic_bonanza · 6 pointsr/vegan

I could slap your beautiful face right now. But it's okay, because I know some kick ass cook books that will show you how to make yummy vegan food. Betty goes Vegan is a cookbook that vegan-izes classic american dishes. Also the Veganomicon might as well be the vegan bible when it comes to cooking. Every recipe I've tried in this one has been delicious. Personally recommend the Spiced Sweet Potatoes and the Herbed Scalloped Potatoes because they are pretty easy to make.

Also The Sweetest Vegan is a fantastic food blog that also has amazing food on it. It's another one where everything I've tried has been amazing. I haven't tried out anything on Vegan Dad but I know a bunch of vegans who love his stuff. He also has a cook book out but many of the recipes are online. The Vegan Stoner is good because he/she makes recipes that are cheap and fast. Another one that I haven't tried out too many on but I know is popular.

For raw eating I would head over to Fully Raw Kristina I buy food from her fully organic co-op and she is a huge sweetheart. She has several recipes and tips on her youtube page and she also has her own website with some other information. Also if you can't find the answer to a question you have about eating raw you can easily contact her via email.

u/karp505 · 6 pointsr/vegan

The Veganomicon has a few bomb southern recipes. Also, u/Patchesthelurker's advice is sound. You need to stay busy with activities you can set goals for. I have a friend in AA and he seems to find it really valuable - would probably be worth trying at least.

u/pixelrevolt · 5 pointsr/vegan
u/Robot-King56 · 5 pointsr/Cooking

I've picked up this book from Ebay for like $2 and I'd recommend it.

https://www.amazon.com/Paul-Kirks-Championship-Barbecue-Sauces/dp/155832125X

u/notzak · 5 pointsr/vegan

You're so rad for coming back to it for the animals!

As far as books go, I'm a big fan of the Veganomicon and Isa's other books. Love her recipes and versatility!

As far as getting everything you need, as long as you're eating enough calories (as adopting a high fiber diet can trick your body into thinking you're full of calories when you're operating at an actual deficit), and taking a B12 supplement, the only other things you might want to consider are a vegan D3 supplement for the wintertime and an Omega 3 supplement if you aren't adding flax or chia into your daily diet! Everything else is abundant in the plants if you're eating a varied diet!

You got this. You so got this!

u/Michlerish · 5 pointsr/veganmealprep

Here are the ingredients I used:

  • Whole wheat pizza dough purchased from grocery store (ball of raw dough)
  • Marinara Sauce from Veganomicon
  • Life Changing Mozzarella (doubled the recipe) from Fuss Free Vegan: 101 Everyday Comfort Foods
  • red onion
  • red pepper
  • sauteed mushrooms
  • green olives


    I'm going to freeze them to have on hand for late-night snacks!


    One ball of dough made 10 pizza pockets (3 not pictured). I have about 1 cup of mozzarella left, and 2 cups of marinara left... which is the perfect amount to make vegan hamburger helper lasagna with tomorrow :)
u/dropkickpuppy · 5 pointsr/AskCulinary

I like this one because I can quickly make it with what I have in the pantry, and it works as an entree for vegans and a side for others. It's healthy comfort-food crack. This version is from the Veganomicon.


Chickpea-Quinoa Pilaf

2 tbls olive oil

1 small yellow onion, chopped

2 cloves garlic, minced

1/2 tsp ground cumin

1 tbls coriander seeds, crushed

Several pinches ground black pepper

1/2 tsp salt

1 tbls tomato paste

1 cup quinoa

1 can chickpeas, drained and rinsed

2 cups vegetable broth


In a small stockpot over medium heat, saute the onions in olive oil for about 7 minutes. Add the garlic and saute for 2 minutes more.

Add the tomato paste, coriander, cumin, black pepper, and salt; saute for another minute.

Add the quinoa and saute for 2 minutes.

Add the chickpeas and broth; cover and bring to a boil. Once the mixture is boiling, lower heat to very low, and cook for up for 20-40 minutes (depends on your quinoa), or until the quinoa has absorbed all the water; stir occasionally. Fluff with fork to serve.

u/NedosEUW · 5 pointsr/JapaneseFood

It's rare that I get to a page on my frontpage that threads like yours appear. I guess it's your lucky day!

Last year I bought a ramen cookbook after reviewing what was available here in Germany. In the end I chose "Ramen: Japanese noodles and small dishes" by Tove Nilsson. What I liked most about it was that most of the book focused on actual Ramen you would find in Japan. You might think: what else should a ramen cookbook contain? From my observation: a lot of weird stuff that you'll never try that will be completely useless for you. Tove Nilsson covers the basics, the traditional dishes, some new and funky ones and shows a bunch of different ways on how to do certain recipes (what kinda broths you can use, three or four different ways to make chashu and so on)

Last December I finally made my first ramen from the book! And it was delicious. Classic Shoyu Ramen with a chicken-pork broth, homemade chashu. I still have to post the pics on /r/ramen ...

Bonus points for a bunch of Japanese side dishes like Gyoza, a lot of topping recipes and so on.

u/nivardus · 4 pointsr/vegan

Brunch is my favorite meal so Vegan Brunch is killer. It's by the same author as Vegan with a Vengeance and has a million recipes.
http://www.amazon.com/dp/0738212725

Not vegan related, but I'm also reading Bill Bryson's newest book, At Home: A Short History of Private Life. An entertaining casual read if you like infoporn.
http://www.amazon.com/dp/0767919386/

u/nickvicious · 4 pointsr/vegan

You obviously need Vegan Brunch by Isa Chandra Moskowitz.

But the gem of that cookbook is obviously the Tempeh Crab Cakes.

u/asuddencheesemonger · 4 pointsr/PlantBasedDiet

Would one that is largely plant based and easy to modify when it isn’t work for you?

Twelve Months of Monastery Soups: A Cookbook https://www.amazon.com/dp/0767901800/ref=cm_sw_r_cp_api_i_90BCDb58WTAT9

This soup cookbook, written by a French monk, is designed around the months of the year based on what is in season or what you might have in your pantry at that time of year.

As an example, we have the Tomato Florentine soup almost every week. As an example of a modification, we just leave the Spanish sausage out of the Caldo Gallego and it’s a great soup regardless.

u/n3verender · 4 pointsr/vegetarian

The Veganomicon Cookbook is awesome. Really good for inspiration!

u/Davin900 · 4 pointsr/vegan
u/pumpkinpatch63 · 4 pointsr/vegan

That's the first time I've heard that reason to eat vegan. You must be adventurous!

Many current vegans started off for reasons other than animal rights (myself included). But it seems that once one stops eating animals (for whatever reason), your mind is able to open up to the idea that animals are not ingredients, but rather living beings. It seems strange to me that most people do not view farm animals as living things; then again, I once held that same view myself. Logically, it is clear that animals are alive and can feel pain. But when you eat them, there is a stubborn mental block that prevents this realization.

I'm glad for any reason that people eat less animals. Hopefully when your month is over, you can think about extending your time being kinder to animals and the planet!

If you want a great cookbook, get Veganomicon.

u/[deleted] · 4 pointsr/vegan
u/AussieHxC · 4 pointsr/fermentation

Done in the style of the restaurant Noma. The head chef's released a book on how they make a lot of the dishes.

Essentially the food is salted and vacuum sealed; no loss of flavour into a brine.

Highly accessible and worth a read. Amazon link is below or who knows what you might find with a half decent Google..

The Noma Guide to Fermentation (Foundations of Flavor) https://www.amazon.co.uk/dp/1579657184/ref=cm_sw_r_cp_apa_i_X1uEDb72MSPSE

u/somethingmorethan · 4 pointsr/xxfitness
u/ketokate-o · 4 pointsr/xxketo

Inspired by u/epicnormalcy’s delightful NSV, I too went to the salon and got my hair cut. Not quite a pixie cut since it’s the middle of October and my ears need a little coverage, but shorter than I’ve been comfortable having it cut in over 3 years. FH is very excited that this could mean the bows will be returning since skinny!Kate-o was a lover of hair bows in all varieties. They always made me feel pretty and I guess I kind of just... gave up on that as I gained weight. Maybe this weekend I’ll see if I still have any of them.

It’s the tiniest bit of progress, but I did in fact cast on the left sleeve of my cardigan. And that’s the hard part! I could have picked up the edge stitches seamlessly, but I kind of like that it’s sunk in a bit. Hoping to get about halfway done today while binge watching something on Netflix.

Game night may or may not be happening tonight but either way I’m making jalapeño poppers and the chicken broccoli Alfredo soup that u/shakatay29 shared earlier this week. I went ahead and pre-ordered Carolyn Ketchum’s new book Keto Soups & Stews so that I’ll be extra-ready for the cold and also for my new job since for the first couple of weeks I’m hoping to do a batch of soup for lunch prep to keep things easy.

Enjoy your weekend and KCKO, y’all! ❤️

u/nikorasu_the_great · 4 pointsr/ramen

I used recipes from Tove Nilsson's Ramen: Japanese Noodles and Small Dishes, which I got from my Secret Santa during last year's exchange. I used Chicken-Pork Broth, Garlic Tare, Chashu Pork, and Soya Sauce Marinated Eggs.

EDIT: Here's a wee album of the progression throughout the day: https://m.imgur.com/a/ti8Jm

u/bethyweasley · 3 pointsr/vegan

Since we are all a little lazy... Here are links to all of the books in my stack:
Betty Goes Vegan (my mom got this one for my boyfriend - so not strictly mine - in hopes that he would cook for me. I am pressing the tofu right now at his request, so far so good)

Vegan Eats World

Eat Drink & Be Vegan

The 30 Minute Vegan

Thug Kitchen

The Lusty Vegan (my sister bought this one for me)

One-Dish Vegan

Fresh From the Vegan Slow Cooker

Vegan Brunch (second most used, the muffin recipes in here are crazy easy to customize)

Vegan Yum Yum

Twelve Months of Monastery Soups (not blatantly vegan, but almost entirely so)

The New Farm Vegetarian Cookbook (My most used, and longest owned, the best of all. All super simple ingredients, only non-vegan ingredient mentioned is honey on occasion)

u/Grizzant · 3 pointsr/Atlanta

someone needs to buy them a copy of holy smoke... http://www.amazon.com/Holy-Smoke-North-Carolina-Barbecue/dp/080783243X

u/satosaison · 3 pointsr/VeganFoodPorn

She has a few but I have been cooking from her Italian Vegan Kitchen cookbook, which has been amazing.

u/CLAMORING · 3 pointsr/VegRecipes

My very favorite seitan recipe in all the world is Seitan Piccata from Veganomicon.

u/doggexbay · 3 pointsr/Cooking

You obviously have more than enough individual suggestions already, so I'll just recommend three books instead in case you're a cookbook collector like me!

I'm also an omnivorous meat-eater but I'm happy to endorse these excellent, full-on vegan cookbooks by Isa Chandra Moskowitz:

Veganomicon. This is one of those comprehensive, encyclopedic things that could be—if you were a vegan—the only cookbook you own. It just covers everything, and I've never made anything from it that wasn't great. It's a manageable 336 pages, but they're dense; it's a book where every page has two or three recipes, not one where every dish gets a photo. Highly recommended.

Isa Does It. So this is like the sandwich-shop version of Veganomicon. Isa Does It (get it?) is vegan on easy-mode: here are sloppy joes and mac and cheese and, generally, all the casual vegan meals you could ever eat. Vegans over at /r/mealprepsundays should mass-produce burger patties from it. Not recommended quite as highly, but highly recommended for what it is.

Isa is just a really good cook, so her flavors and vegetable & grain choices have always been on point for me. My favorite thing about her writing, and what keeps me coming back to her as a meat-eater, is that she's never interested in creating meat substitutes. The vegetables are the point, after all, so she's making dishes where the vegetables are the showstopper. When she makes a burger it always feels just a little halfhearted compared to her rock-star vegetable dishes, which is why "Isa Does It" falls just short of "Veganomicon" for me. But it's still great.

For a really great chef who does somersaults to simulate meat dishes—burgers and chili and Thanksgiving turkey—it is well worth your while to pick up The Chicago Diner Cookbook by Jo Kaucher. I could tell stories about some large-scale orphan Thanksgivings I've helped to host, where we served a hundred people over two days with meat and vegan options flying everywhere. We practically scripted the vegetarian (vegan) half of these meals from the Diner cookbook. Here is what I know: a ton of starving Chicago artists of varying omnivore, vegetarian and vegan status absolutely destroyed Jo Kaucher's tofurkey year after year after year, while my SO's actual-turkey, which is damned fucking good, always took second place and became leftovers. Shit, I prefer Jo's tofurkey to real turkey and I'm the kind of guy who makes laap from scratch at home, which means I'll spend an hour mincing intestines on a cutting board that you wet with pig blood while you chop. That is, I don't go out of my way for tofu and still I adore Jo's tofurkey.

Anyway, I hope those are fun suggestions that might be useful. :)

u/potterarchy · 3 pointsr/Cooking

I love Thug Kitchen! Try out their other book, Veganomicon.

u/Life-in-Death · 3 pointsr/vegan

If she wants health and vegan, go for:

http://www.amazon.com/Forks-Over-KnivesThe-Cookbook-Plant-Based/dp/1615190619/ref=sr_1_1?ie=UTF8&qid=1449959651&sr=8-1&keywords=forks+over+knives+cook+book

This is known as the bible of vegan cooking. It has basics from how to stock your pantry, to cooking rice, etc. Recipes are categorized and they have low cal, I believe:

http://www.amazon.com/Veganomicon-The-Ultimate-Vegan-Cookbook/dp/156924264X

This is from one of the original farm-to-table vegan restaurants in NYC. Everything is healthy and they have basics:

http://www.amazon.com/Angelica-Home-Kitchen-Rousings-Restaurant/dp/1580085032/ref=sr_1_1?ie=UTF8&qid=1449959834&sr=8-1&keywords=angelica%27s+kitchen+cookbook

u/beverage_here · 3 pointsr/vegan

Veganomicon (http://www.amazon.com/Veganomicon-The-Ultimate-Vegan-Cookbook/dp/156924264X) is quite good. Most of the recipes are a little time-consuming, but there are some really good sub-half-hour meals in there.

u/yentirb · 3 pointsr/vegan

What helped me the most was to get an awesome cookbook and just cook for me and my family. It helped me learn how to eat a vegan diet made of whole foods instead of having to depend of meat substitutes. Also it made my family more comfortable with my transition, and the tasty food also ended up converting my family to a more plant based and now raw diet.

This is the cook book I used:
http://www.amazon.com/Veganomicon-The-Ultimate-Vegan-Cookbook/dp/156924264X

u/seejaysullivan · 3 pointsr/fermentation

The Noma Guide to Fermentation!

It's basically the bible for modern fermentation techniques perfected by one of the best restaurants in the world.

u/p38thadl · 3 pointsr/Kombucha

https://www.amazon.com/Noma-Guide-Fermentation-lacto-ferments-Foundations/dp/1579657184/

I wonder, is "Foundations of Flavor" a series or subtitle... what the chef wanted to call the book before the editor got ahold of it?

u/ohheyheyCMYK · 3 pointsr/pickling

The book is phenomenal and everyone should buy it, BUT this is the regular Amazon price (since late April), so there's no need for everyone to click through a Facebook page (and affiliate link) to get it.

Here's a direct link to the book on Amazon.

u/ChefM53 · 3 pointsr/cookingforbeginners

I would say yes it is worth it! I am diary free vegetarian and I use mine quite a bit. there is a GREAT cookbook that has some wonderful easy recipes for the crock pot.

https://www.amazon.com/Super-Easy-Vegan-Cooker-Cookbook/dp/1623158958/ref=sr_1_1_sspa?ie=UTF8&qid=1551194158&sr=8-1-spons&keywords=super+easy+vegan+slow+cooker+cookbook&psc=1

and I have tried a few (not in the cookbook) that I really like

https://www.copymethat.com/r/6SLDHl8/ms-vegetarian-lentil-stew/

​

These I haven't tried yet.

I have not made this one because I haven't found a dairy free replacement for cottage cheese. But it looks so good

https://www.copymethat.com/r/xVbQrbA/slow-cooker-zucchini-ziti-recipe/

https://www.copymethat.com/r/ih4XQud/slow-cooker-black-bean-tortilla-soup/

https://www.copymethat.com/r/Ey5bm9s/slow-cooker-enchilada-quinoa/

https://www.copymethat.com/r/8uHRLEJ/slow-cooker-creamy-wild-rice-soup-with-b/

https://www.copymethat.com/r/pQPXqV0/slow-cooker-white-bean-stew/

Here is a link to some vegetarian make ahead crock pot recipes.

https://thefamilyfreezer.com/2015/01/11/eleven-vegetarian-make-ahead-crockpot-recipes/

this link is for vegan crock pot recipes but easy to revamp to vegetarian

http://www.whatvegankidseat.com/vegan-crock-pot-freezer-meals-2/

​

u/cecinestpasmoi · 3 pointsr/interestingasfuck
u/kaidomac · 3 pointsr/cookingforbeginners

part 2/2

Second, there are ways to take a more cost-effective approach. I always bring up the physics example of the apple falling on Newton's head, which made him realize gravity existed, and then he dedicated his whole life to figuring out the formula for gravity; then you saunter up to science class one day, learn F=ma, and that's that! Likewise, a lot of smart & persistent people have worked hard to create formulas for food, called recipes, which you can try & learn & get good results at simply by following their step-by-step checklist.

Part of getting good at cooking is learning the underlying tools, technique, and knowledge required for flavor combinations, food pairings, spice mixes, cooking methods, etc., but part of it is also just burning through a bunch of recipes & getting exposure to good results & to various processes, without having to master every single one right off the bat & then think up new ways to use them. So in addition to learning how to cook in general, I'd also recommend simply following a bunch of recipes initially, rather than trying to re-invent the wheel, which can help you get better results initially, simply because you have proven instructions to follow! There are a million great resources for doing this; I'll share just a few here:

  • Website: Serious Eats: Most recipes are split into a detailed explanation & then a separate page for the recipe itself. Excellent learning resource!
  • Book: The Food Lab: By Kenji of the Serious Eats website. This is a really excellent book to learn cooking step-by-step, complete with full-color pictures & detailed explanations.
  • Website: ChefSteps: An excellent resource for detailed recipes from the company that makes the Joule sous-vide machine (note that not all recipes are sous-vide!)
  • Show: Good Eats with Alton Brown (on TV or available to purchase online); lots of detailed walkthroughs & tribal knowledge shared in each episode.
  • Book: Modern Sauces: 150 sauces, plus great explanations to build up your knowledge about sauces. One thing I've realized over time is that most restaurants create amazing flavor through their sauces, whether it's something as basic as Big Mac sauce at McDonald's or a super fancy steak sauce at an elegant, high-end restaurant.
  • Show: "Wok Star" by Eleanor Ho: She teaches a fantastic, recipe-free workflow for creating stir-fry dishes using a wok & a hi-heat portable burner. Note that you can buy the discs (which are just simple recordings of her classes) & printed materials separately from the wok & burner if you already have the tools. She's put together a really great system for teaching wok cooking, so if you're interested in learning the "flowchart" for quick & healthy meals using the stir-fry method, this is the best resource I've ever come across!

    Third, it helps to have some good introductions to the different aspects of food. Here's a few links to read to help kick-start your education process:

  • Basic cooking advice & approach
  • How to cook a chicken breast so it's good every time
  • A quick discussion about "master" recipes
  • Introduction to spices
  • How our bodies works in relation to food & a bit more on food & exercise
  • A quick introduction to complete foods
  • My approach to meal prep & a bit more information on the Look Book
  • Some tips for getting organized in your kitchen (kitchen part specifically is a few posts down)

    Anyway, learning how to cook can definitely be discouraging & can absolutely be a money-drain, because you're going to have to make a lot of mistakes, due to the learning process, and make also a lot of just plain mediocre food before you start hitting some home-runs. I'd recommend making sure that you have a recipe storage system for capturing the recipes & workflows you really like.

    I'd also recommend adopting the "growth" mindset when it comes to cooking, because it's easy to quit in the face of setbacks & label yourself as a terrible cook or view cooking at home as hard or dumb or whatever. If you look at cooking from a big-picture perspective, you're going to be alive until you die, and you've gotta eat every day, so imo at least, it's totally worth learning how to cook so that you can save money & enhance the enjoyability of each meal that you cook while you can!

    I think part of that is just accepting that it's going to take some time & practice (and money) as you grow & develop your skills, your personal recipe database, and the various workflows available for things like making breads or grilling or stir-frying or whatever you want to dive into. Probably the best way to save money, at this point in your cooking education, is to find & follow top-rated recipes. Pinterest has a pretty good algorithm for bubbling up really good recipes, so if you type in "chocolate-chip cookie" into the Pinterest search & try a recipe (exactly as printed, step-by-step) on the first page of results, then you're likely to get much better results than just winging it...while also building up your cooking skills in the process & getting that background knowledge & hands-on time required to get better at cooking!
u/cool_hand_luke · 2 pointsr/KitchenConfidential

http://www.amazon.com/Amuse-Bouche-Little-Delight-Before-Begins/dp/0375507604

Garde Manger isn't an art. It's where the FNG gets put until they can be brought up to speed.

u/DrWhoisOverRated · 2 pointsr/KitchenConfidential

I would recommend opening this book.

u/heinz_57 · 2 pointsr/KitchenConfidential

I think you may have some misconceptions about the purpose of an amuse. It is a very powerful and effective tool to set the tone for a diner's entire experience and is worthy of your utmost respect. Designing and executing a great amuse takes (arguably) more skill and subtlety than creating a full dish. Educate yourself:

http://www.amazon.com/Amuse-Bouche-Little-Delight-Before-Begins/dp/0375507604/ref=sr_1_1_twi_2?ie=UTF8&qid=1425447297&sr=8-1&keywords=amuse+cookbook

u/goodhumansbad · 2 pointsr/vegetarian

Love Soup by Anna Thomas (https://www.amazon.com/Love-Soup-Recipes-Vegetarian-Epicure/dp/0393332578/ref=sr_1_1?ie=UTF8&qid=1549567362&sr=8-1&keywords=love+soup) is organized into thematic chapters mostly by season, with some additional ones (e.g. big pot soups, a chapter on breads, salads, accompaniments, etc.).

Absolutely love this book, and if you're in the US near any markets you'll probably have access to the same kind of produce she talks about - up here in Canada we have different emphasis (e.g. less Mexican influence in produce & seasonings).

I know a soup book probably doesn't sound that exciting, but it's really lovely and includes a fair bit of narrative as well as recipes.

u/walkytawky · 2 pointsr/Fitness

Cut the salt:
Cut the bouillon cubes, ketchup, sun chips, tuna = find a low sodium tuna packed in water, Vegetable soups/stew = I can only assume that you will buy these in cans- which is major sodium and preservatives - I would suggest making your own with a store bought low-sodium broth base and lots of veggies: my favorite soup/stew book:http://www.amazon.com/Love-Soup-All-New-Vegetarian-Recipes/dp/0393332578 (you can probably check it out from the library) -I will allow the hummus and bacon - but don't overdo it...Also- careful with canned beans- they pack a lot of sodium in there.

Get rid of the frozen pizza - those probably have more sat.fat and sodium than your bacon! (And they're pricey)

Not sure what what "Jar'd Vindaloo Curry" is- but if it comes in a jar- it probably isn't so great... I would suggest making it from scratch - try: http://www.currydishes.com/indian-recipes/chicken-vindaloo-curry.html

Ground Beef- try the leaner cut
Cut the fat: skim instead of 1% milk - time to make the switch
I also don't find nutrigrain bars very filling- but that is a personal preference.. To me- those are pretty much empty calories that will lead you to more bacon covered with hummus in the end. I would suggest something with higher fiber- like an apple and some almonds/walnuts.

Great thing to do: Make a lasagna with whole wheat pasta, frozen spinach (for your budget), ground turkey or beef, etc. : http://www.recipetips.com/recipe-cards/t--3779/light-and-healthy-spinach-lasagna.asp (not a bad recipe) - then cut it up, and wrap individual servings- and throw them in the freezer- they will be good for about 6 months. Take one to work and you're good. You can freeze some of those soups too.

Best of luck- I find that even when I'm tired- making time to cook is the best thing to do... tasty and healthy foods are awesome.

u/ironfixxxer · 2 pointsr/vegan

I made my own homemade ramen for the first time this past weekend from this book. Holy crap was it good! Had leftovers for days too :)

u/daisyqueen · 2 pointsr/INTP

I'm reading a book about how kids learn best through playing, and how our modern education system holds kids back. The book is called Free to Learn. I recommend it to anyone interested in education or raising kids.

u/hintlime9 · 2 pointsr/vegan

Veganomicon followed by Vegan Brunch as a close second. That Isa is amazing! Nearly every recipe I've tried (and I've tried tons) has been amazing and she mostly uses simple ingredients and many of the recipes are quick and easy. I'm obsessed with the vegan omelets in Vegan Brunch and the Tofu Florentine and Jelly Donut Cupcakes in Veganomicon.

u/billchase2 · 2 pointsr/veganrecipes

Isa's method in her Vegan Brunch cookbook is great. You basically roll it up in foil like a Toostie Roll and steam it. Super easy and she includes multiple recipes.

u/lolacatface · 2 pointsr/Catholicism

My mom has this cookbook and loves it. It looks like they've written a bunch of other ones, as well.
http://www.amazon.com/Twelve-Months-Monastery-Victor-DAvila-Latourrette/dp/0767901800


Other than that, I might suggest some wine or beer or other foodstuffs from a local monastery?

u/The_New_34 · 2 pointsr/Catholicism
u/everyone_wins · 2 pointsr/recipes

I am mostly vegetarian, so I will offer some suggestions.

  1. Stir fry rice and vegetables - just make your favorite asian style sauce. I like restaurant style teriyaki or hoisin.

  2. Pretty much anything with potatoes. I like to peel, cube and boil potatoes and then simmer them with sauteed garlic and onions along with a can of Rotel. I'll then throw some cheese on top. You can also try many other versions of potatoes with cooked vegetables and cheese. It's delicious!

  3. Pretty much any kind of italian style pasta can be made vegetarian. I like pesto sauce, butter sage sauce, and the classic marinara.

  4. It's cold outside, so soups are great. Check out 12 months of monastery soups for lots of great vegetarian soup recipes.

  5. When I'm in a hurry, I eat a refried bean and cheese burrito with salsa. I know you said you don't like beans, but I love refried beans and I eat a lot of refried bean and cheese burritos.
u/Eistean · 2 pointsr/AskHistorians

Well I didn't see this topic, but strangely enough was involved in an exhibit on BBQ as a social convention in a museum I used to work at.

I know what you're thinking. Yes, the research was delicious.

Anyway it was a while ago, but one of the books we leaned on was Holy Smoke: The Big Book of North Carolina Barbecue

There's some pretty interesting history in it. I'll think back and see if I can remember any of the other texts we used.

u/FishRocks · 2 pointsr/loseit

Yeah blandness is not something I'm into. I was 16 when I first went to the dark side, and I tried to find as many awesome recipes as I could to convince family and friends I wasn't just a masochist, haha.

Basically anything from Isa Chandra Moskowitz is going to be good. She is all about flavor.

If you like Italian food, Chloe's Vegan Italian Kitchen is bangin'. ByChefChloe has a ton of her recipes. Mama's spaghetti and meatballs is one of our favorites. I usually make the meatballs and serve with pesto, I'm not really crazy about spaghetti.

One of my favorite restaurants is The Grit, and they also have a cookbook. If you check out the preview/look inside feature, you'll find a recipe for black bean chili that I dream about from time to time. A lot of my friends still live in Athens and I use them as my excuse to go eat there. There's also a yeast gravy recipe you can see in the preview, and that over some of their tofu (next page), brown rice, and steamed veggies... I think I know what I'm prepping for lunches next week now, haha.

u/waffle299 · 2 pointsr/PlantBasedDiet

Good luck. We're here if you need it. In the meanwhile, here are some good vegan cooking starters:

Chloe's Vegan Italian Cookbook
Some are simple, some less so. All so far have been fantastic.

The Lotus and the Artichoke
Lots of restaurant favorites and a good way to get your feet wet on things like tofu, seitan and tempeh.

Joy of Vegan Baking
Hands down the best vegan cookbook I've ever had.

u/lo_dolly_lolita · 2 pointsr/veganrecipes

Depending on where you live, your library might have a bunch. You can check them out, try some recipes, and see if it's one you might want to buy.

I like a lot of international and multi-cultural flavors so I like a wide variety of cookbooks including:

Afro Vegan

Vegan Richa's Indian Kitchen

Chloe's Vegan Italian Kitchen

and a general cookbook that helps you make your own dishes using vegan staples:

The Homemade Vegan Pantry

u/omnomtacos · 2 pointsr/smoking

The mustard acts like a glue for your rub. You can't taste it. Check out Paul Kirks book. It shows you how to make rubs.

u/nickmv5 · 2 pointsr/BBQ

I recommend Paul Kirk's Championship BBQ Sauces. Worth every last penny, and has way more than just sauces. It's got seasonings, marinades, infused oils, curry powders, rubs, I mean, you name it, it's got it.

This is a shameless unaffiliated promotion, and I approve this message.

u/Chillocks · 2 pointsr/vegan

I feel like the Veganomicon might object to someone else taking their name.

u/GrammaMo · 2 pointsr/52weeksofcooking

I had a lot of fun blasting 80's music and rocking out while cooking dinner tonight! I was only alive for one year of the 80's but I love the music, the movies and in high school I was very inspired by the fashions too! Never really thought about the foods of the 80's before now though, more new things that wouldn't have happened without this challenge.

I made the vodka sauce recipe from the Veganomicon cookbook, substituting cashew cream for immersion-blended almonds. It was so good!! This will definitely become a regular dinner!

The walnuts were simply cooked with some brown sugar.

The raspberry vinaigrette is from the Vitamix website and was easy to make and pretty good I substituted apple syrup and agave syrup for the honey in this recipe.

"Blackened Aspargus" might not actually be a thing, and it's really just sauteed in olive oil with salt and pepper and no cajun spices at all, but I thought that one more 80's element would really round out the meal!

u/vegetarianBLTG · 2 pointsr/Fitness

If you're into seitan and other vegan food, check out theppk.com . They have some great free recipes on the site and some awesome cookbooks as well such as the Veganomicon. If you're new to seitan and don't want to jump in right away, may I suggest chickpea cutlets which use wheat gluten but also contain chick peas (which gives a more complete amino acid profile anyway). One of my favorites. I highly recommend Isa's stuff.

u/whiskey_ribcage · 2 pointsr/keto

"Mastering the Art of French Cooking" is her classic, in every library and its pretty easy to find at a used bookstore for next to nothing. Quite a few of the sauces will involve some creative keto work to get aroud the roux but at least it'll be an interesting experiment.

I just picked up How To Cook Meat second hand and have been working my way through the cuts of meat I would've been less likely to buy on my own. Combine it with a former favorite from my past life, Veganomicon and I've got a nearly limitless supply of new meat and veg dinners.

I'm lucky that vegan years helped me out in the "omg this food is so boring" phases so now I've got all kinds of methods to deal with it but getting a cookbook and plowing through every recipe in it is still one of my favorites. Modifying recipes to be animal product free before and carb and sugar free now makes it all the more interesting. Last month I got on a medieval cooking kicking and started making the amazingly named: Grave of Small Birds.

u/Ankyra · 2 pointsr/relationship_tips

I've heard great things about this vegan cookbook from vegan friends, so that's always an idea.

Does he have runes? You could get him a set and make him a lovely pouch to hold them in which you could embroider with whatever is of special meaning to you both...

u/Bonefish_ · 2 pointsr/vegan

Veganomicon has some awesome food porn and is besides amazing.

u/CupcakeUnicorn · 2 pointsr/vegan

Whole Foods is a life saver if you have one around. I like to buy bulk lentils, Quinoa, beans, rice, nuts, grains etc. You can even find that (most of the time) organic veggies are easy to come by. I think a whole foods vegan diet is a lot cheaper than one that uses substitutes and replacements, that's where you get the more pricey stuff. It's junk food anyway.

For example, for lunch at least once a week I make some quinoa, steamed radishes, carrots and whatever other veggies I have, steam a bit of kale at the last minute and lightly throw on a tahini-lemon-dill sauce. It's just the little things. Get a copy of Veganomicon


Best of luck! After the first 2 months or so (for me) the desire to eat cheese was gone. I mean, it's expired baby animal food if you really think about it. YUCK!

u/mmmberry · 2 pointsr/vegan

Veganomicon: The Ultimate Vegan Cookbook is a pretty effing sweet cookbook. There are a number of vegan "cheese" recipes in it. I love them, but acknowledge my tastes are different from an omnivore's. I don't think of them as a direct substitute for cheese but as something else entirely (similar to how you shouldn't think of tofu as mock chicken...it's tofu).

But I definitely encourage you to experiment. My favorite "cheese" recipe involves cashews, lemon juice + other spices, and tofu (all blended together) to make a mock ricotta. Does it taste exactly like ricotta? I don't know...pretty sure it doesn't. Is it tasty? Damn straight.

u/Cornelius_Rooster · 2 pointsr/vegetarian

My family is mostly German, so meat is a pretty big part of what we ate (sausages, schnitzels, and a lot of bbq-ing). I went veg in high school and it wasn't too much trouble for me - my parents didnt' cook two meals, but just an extra veggie protein for me when I wanted that. The other things were vegetarian anyway (like potatoes, vegetables, and most soups).

I strayed away until I was in my early twenties. Then it was a bit more difficult because none of my friends were vegetarian and we all ate out a lot. It was a short transition (went cold turkey) but I had a package of chicken breasts in my freezer that I told myself I was allowed to eat if I wanted to since I had already purchased them. I never ended up eating them and 3 months later gave the package to my room-mate so they wouldn't go to waste. It was helpful to know that I had this plan in case I got weak, but was motivated enough to not give in.

Veggie burgers can taste amazing or meh... depends on the variety. Many replicate meat quite well and actually taste better considering it leaves you feeling a little lighter than a meat burger. If you want the "meat" kind then avoid grain burgers as they taste a bit more "natural". I personally like those, but they aren't really a replacement.

Downsides are that you can sometimes be considered an outcast at meals - sometimes people make a big deal out of trying to make sure you're "okay", and that you have enough to eat. Just be polite and easy going to get through this kind of stuff. It's no big deal. Also, you need to be careful how you talk about your own vegetarianism - always let others make their own decisions and don't judge them (out loud at least). Having discussions is good, but don't get into any arguments or be preachy. It only turns people off of the lifestyle and reinforces a stereotype of "the preachy vegetarian". Talk about the positives when people ask you about your new diet and leave out the horror of animal welfare and factory farming until someone seems truly interested in these things. You can mention that you're veg for ethical reasons (if that's true), and that you don't want to contribute to the suffering of animals, but don't get into gory details - most people feel threatened by that and it usually turns into a ridiculous argument. Remember that your diet is your choice, and they have the freedom to make their own choices. Show them how easy and delicious being vegetarian is rather than how awful their lifestyle is.

Upsides are plently, here are a couple:

  • longer average lifespan
  • you're minimizing you impact on animal suffering
  • you're minimizing your contributions to environmental issues associated with meat farming
  • delicious food options that many meat eaters never experience
  • usually less expensive than eating meat
  • a generally healthier lifestyle
  • not having to have 3 separate cutting boards for meat, fish and veggies - just one for everything!

    Before you make the transition, have a plan (buy some alternatives and talk to your family), and also write down the reasons you're doing it in pretty elaborate detail. If you are tempted to eat meat, read your reasons again and remind yourself why you made the change in the first place. Add to the list as you grow and change in perspective.

    Lastly, if you plan to cook a lot, get the Veganomicon. I've found this book to be indispensable since a friend gave it to me.
u/jenniferwillow · 2 pointsr/Fitness

The Veganomicon is good, as is The Vegetarian Goddess cookbook. They can be a little froo-froo in places, but the recipes are good. Nice thing about goddess is that it gives seasonably appproprita foods. We went veg for a while, and I dropped weight and felt better. Went back to meat, started feeling sluggish. Our goal is 80/20 veg/meat, seems to be a good balance.

http://www.amazon.com/Veganomicon-Ultimate-Isa-Chandra-Moskowitz/dp/156924264X/ref=sr_1_1?s=books&ie=UTF8&qid=1404513269&sr=1-1&keywords=veganomicon

http://www.amazon.com/Recipes-Vegetarian-Goddess-Delectable-Through/dp/1567180167/ref=sr_1_1?s=books&ie=UTF8&qid=1404513372&sr=1-1&keywords=green+goddess+cookbook

u/butternut718 · 2 pointsr/vegan

i use it to make a vegan cheese sauce, like this recipe from the Veganomicon.

then i use that sauce to make a version of Mac & Trees:

  • cook up some garlic & onions in a wide pan. add a bunch of broccoli (fresh or frozen is fine) & about 1/2 cup of water. season w/ salt & pepper. cover & let steam, about 7 mins. when the broccoli is tender & most of the water evaporated, toss in about 1/2 cup chopped walnuts. add the cheese sauce & mix together. pour this mess over some whole wheat spiral or penne shaped pasta. it's really good.

    also, i've been adding nurtitional yeast just to stews, savory pies & casseroles to give it a little extra something. a tablespoon or so is about all you need.
u/amprok · 2 pointsr/vegan

are you good with recipes? maybe a beginer level cookbook would be your jam.

peta's always good for cookbooks.
http://www.amazon.com/PETAs-Vegan-College-Cookbook-Delicious/dp/1402218850

and veganomicon is quite popular as well.
http://www.amazon.com/Veganomicon-Ultimate-Isa-Chandra-Moskowitz/dp/156924264X/ref=sr_1_1?s=books&ie=UTF8&qid=1416511134&sr=1-1&keywords=veganomicon

both are good starter level cookbooks.

i'd reccomend cooking in big batches and freezing stuff.

if this doesn't work, try your local asian or indian grocery store. they have a ton of instant meals for dirt ass cheap (like a buck or 2 each) many of which are vegan..


congrats on going vegan too, btw!

u/LynnRic · 2 pointsr/veganrecipes

I'd recommend the Vegenomicon cookbook. It has really good recipes in general.

There is one specifically for baby bok choy (which you can replace with any leafy green; shredded brussel sprouts is my go to) that is phenomenal. Here someone transcribed the recipe.

u/EnchantressOfNumbers · 2 pointsr/actuallesbians

Both my partner and I are vegetarians and we both like to cook. We often cook enough food to have leftovers, so our go to "quick meal" is often reheating leftovers.

If you like Indian food, this Easy Chana Masala recipe is one of our favorites. You can skip the mango powder if you don't have it/can't find it/don't want to bother getting it.

For making rice, if you don't have a rice cooker, having a gas stove is the best. But if you have electric, the best method uses two burners - 1 on high to bring the rice to a boil and the other on low to cover and simmer on. I usually do a 2 to 1 ratio water to rice and simmer white rice around 15 minutes, brown rice around 45 minutes. I also enjoy a curry rice as a side dish - simmer 1-2 tsp curry powder in butter or oil for 2 mintues; add 1 cup rice, 2 cups vegetable broth, 1 bay leaf, and a pinch of salt and bring to a boil and then simmer 15 minutes for white or 45 minutes for brown rice.

For making beans, canned beans work pretty well when pressed for time, but I recommend using dried beans for better flavor and texture. Soaking your beans overnight really helps to reduce your cooking time on dried beans, but that does mean you have to plan ahead.

I'm not sure if you want cookbook suggestions, but here are a few good ones that I like:

u/GreyDeck · 2 pointsr/vegan

"Veganomicon", an older book, but therefore available used for a low price. Also, your library should have vegan cookbooks that you can check out before buying something.

u/Odd_nonposter · 2 pointsr/vegan

Chiming in to say that I grew up on a grain and sheep farm and went vegan after I moved away for university.

I did not see the animal rights aspects at first. For me, the start was frugality and environmentalism. Lentils were cheaper, and I knew just how much resources it took to grow corn and soybeans, only to feed it to an animal and have them burn away 90% of it.

Health benefits were the kicker. Forks over Knives made a big impact on me since I was training for a marathon. The BIG push was learning that dairy was strongly tied to prostate cancer, which emasculated my grandfather and is giving my dad trouble now (he's due for his first biopsy in a week.)

It was only after hanging around /r/vegan that I picked up the animal rights issues. Works like Earthlings and The Herd (NSFL) got me to see it as totally wrong, and dairy as especially fucked up.

Learning to cook wasn't hard, and restaurants aren't too big of a deal. Most of my recipes are: chop vegetables, saute, add spices, add beans and vegetable broth, and season to taste. There's plenty of cookbooks out there if you want to learn: I recommend The Veganomicon, the Forks over Knives cookbook, and Vegan With a Vengeance.

I'm glad to see that you're considering moving towards less animal cruelty. For me, the change wasn't nearly as hard as I thought it was, and it's getting easier every day.

u/Noetherville · 2 pointsr/vegan

Personally, I like Post Punk Kitchen recipes. So, perhaps the cookbook Veganomicon?

u/the_kaeru · 2 pointsr/vegan

You need the Veganomicon. It has been the best for helping me learn cooking techniques, stock my pantry, and find foods I enjoy that are healthy. http://www.amazon.com/Veganomicon-The-Ultimate-Vegan-Cookbook/dp/156924264X/ref=sr_1_1?ie=UTF8&qid=1334275750&sr=8-1

Also, I keep track of my food intake and activities here: http://www.fitday.com
It has helped so much.

Welcome to the fold. :)

u/needlecream · 2 pointsr/vegan
u/vegan_velociraptor · 2 pointsr/vegan

Try the "Almost All-American Seitan Pot Pie" from the Veganomicon. Some meat-eaters are overly critical of fake meat products, but when you cut the seitan into tiny little cubes (I go smaller than the recipe suggests, about 5/8"), it can work a bit better.

That's basically my go-to recipe for impressing people; I might take it over to my folks' house for Easter.

u/furmat60 · 2 pointsr/vegan

I have a few recipes that I've done myself! However, most of my recipes that I get I find online. Here are a few good sources!

http://ohsheglows.com/

http://www.theppk.com/

http://vegweb.com/

http://www.vegkitchen.com/

My girlfriend also two books which we use A LOT:

Appetite For Reduction

Veganomicon

If you would the few recipes that I have, I'd be glad to give them to you! I'm about to be really busy at the moment, so I don't have time to type them up (all of my recipes are stored in my head lol) but I have the day off tomorrow so I will type them up then :)

u/FaerytaleMalice · 2 pointsr/vegan

If you're into faux turkey, my faves (in order): Match, Field Roast (uhh the en croute whatever ones), Gardein, Tofurky. Match (everything they make) is juicy and perfectly flavored. The Field Roast en croute turkey thing was amazing (I loove the crusty part). Gardein is mostly boring because they're my go-to faux meat brand so I'm used to the flavor. Also their stuffing has raisins and weird colorful rice in it. Ew. Tofurky's pretty basic, but they were what I always had before vegan turkey selection exploded, so I might just have nostalgia for them.

This green bean casserole recipe.

Mashed potatoes you make the normal way. Just through whatever vegan butter and milk in them with salt and pepper.

I use a pumpkin pie recipe from a cookbook and I feel weird about posting things like that, so PM me if you're interested?

I don't know how Canadians roll on holidays, and my family's pretty boring anyways (the only difference between what I eat and what they eat besides mine being vegan is they usually microwave a can of corn also) so I can't think of much else thanksgiving-y. Repeat for xmas and easter. Seitan might also be a good idea. If you don't have wheat gluten on hand, I've heard of people making it with regular flour (I think they let it sit longer so gluten bonds can form). I've never made it for holidays, but there's a lentil soup(ish thing) in Veganomicon that would probably be delicious/amazing with whatever you're having. From where I can see, you can see the recipe if you do the "Look Inside" thing on amazon, so that's why I linked it. Just scroll down through the table of contents, it's under soups ("French Lentil Soup with Tarragon and Thyme") and on page 141.

I tried to think of holiday food that didn't involve faux whatever, but I'm definitely not one of those vegans that scoffs at imitation meats and cheeses and whatnot. I eat them all the damn time.

I keep trying to end this and I keep failing: I've never had homemade shephard's pie, and actually never had it before going vegan (I'd never heard of it) but that sound like a delicious holiday thing. Since I've only ever had this premade microwaveable one, I'm linking because I imagine if you combined those ingredients with some yummy spices you would have positive results.

I'm really done this time D:

u/lemon_meringue · 2 pointsr/confession

Hey, you should buy this amazing vegan cookbook, seriously it is the bomb, and then invite your vegan friends over to cook some delicious vegan food and cookies together. That way you can control the food supply and choose what's on the menu and they can have a square meal and no one gets hated on.

edit: make it brunch, bloody marys are vegan if you leave out the worcestershire

u/thatwasinpoortaste · 2 pointsr/vegan

also by Isa Chandra Moskowitz is Veganomicon

u/mezasu · 2 pointsr/Cooking

My best friend is vegan and she loves this book.

Sorry I don't know any of the recipes off hand.

u/ohaikitty · 2 pointsr/bodybuilding

Oh yeah, I used to be vegan...I am into it.

Taste: It is very bland by itself, but no one that I know eats it straight. It can be made into many tasty things. It is in a lot of faux meats. It is a lot like tofu in that it takes up the flavor of things around it. I think that Isa Chandra is like... the wheat gluten goddess. All of her recipes involving wheat gluten that I've made I've been a fan of. I'm a big fan of her "Chickpea Cutlet" recipe ([recipe here] (http://www.theppk.com/2010/11/doublebatch-chickpea-cutlets/)).

Check out [Veganomicon] (http://www.amazon.com/Veganomicon-The-Ultimate-Vegan-Cookbook/dp/156924264X) and [Isa Does It!] (http://www.amazon.com/Isa-Does-Amazingly-Delicious-Recipes/dp/0316221902/ref=sr_1_1?s=books&ie=UTF8&qid=1427495938&sr=1-1&keywords=isa+does+it). Both of those books have winning recipes that use wheat gluten as an ingredient.

Expense: Varies wildly. If you find it at a hippie woo-woo place in an individually sealed package (e.g., Bob's Red Mill), the markup can be insane. On the other hand, you can get it cheaply per pound if you can find it in a bulk bin at a place like Whole Foods.

You can get it at an extra "discount" if you find it in a bulk bin but label it as some kind of flour. ;)

My Experience: I made some dang tasty recipes with the stuff, but eventually, I stopped eating it because I personally find that I don't tolerate it as well (it just made me gassy). But more importantly, the recipes I like it best in have a higher protein to carb ratio than I'd prefer during a cut...and when I'm bulking, I'm too busy filling my face with all the things so I usually forget about wheat gluten.

Hope this helps!

u/themarketvegan · 2 pointsr/vegan

My [crockpot chili recipe] (http://www.voxpopnj.com/2010/12/512/) is as hearty as meat based chili and loved by vegans & omnivores alike! Simple, cheap, and a good way to ease into vegan eating, or serve when hosting people with a variety of dietary habits.

Also, highly recommend Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero - filled with great traditional dishes made vegan including an incredible version of mac-n-cheese called "Mac Daddy".

u/Nymall · 2 pointsr/Old_Recipes

Brilliant! Thank you! This has sent me down a immense trail of reading today... I'm presently reading The NOMA Guide to Fermentation and prepping to do the Miso recipie from that book - From what I'm reading, as long as modern controls are put in place, it dosen't sound too different than brewing fish sauce. Will defiantly try this out(when we are brave enough).

u/GERONIMOOOooo___ · 2 pointsr/Cooking

Check out the The Noma Guide to Fermentation - lots of great fermentation ideas for vaccuum-sealed stuff. You can also check out r/fermentation

It's also very useful for brining and marinating things, and is a great way to wet-age steaks.

u/infectedketchup · 2 pointsr/mead

Not entirely sure it'll be the answer you're looking for, but maybe pick up a copy of the Noma Guide to Fermentation? They do all kinds of really outlandish shit when it comes to fermentations, and it's all pretty painstakingly tested for not only safety, but consistency of results.


I can't guarentee you'll find what you're looking for, but if there was going to be a book that'd get you in the right direction, that's where I'd put my money.

u/sgtlizzie · 2 pointsr/pho

I own this book, and it's really awesome: The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles https://www.amazon.com/dp/1607749580/ref=cm_sw_r_cp_apa_0RHLAb9M1M6BV

u/spewonyou · 2 pointsr/pho

I bought this book from Amazon. https://www.amazon.com/Pho-Cookbook-Adventurous-Vietnams-Favorite/dp/1607749580 and it is very good. Many recipes for different types of pho.

u/FlowerPowerVegan · 2 pointsr/AskVegans
u/MrM0stly · 2 pointsr/AskCulinary

Idk if this is what you are going for, but this is a cool book: "Ingredients: A Visual Exploration of 75 Additives & 25 Food Products" http://www.amazon.com/gp/product/1941393314?psc=1&redirect=true&ref_=oh_aui_search_detailpage

u/DollarsAtStarNumber · 2 pointsr/Cooking

I strongly recommend Noma's Guide to Fermentation

Also there's a dedicated subreddit at /r/fermentation

u/neveragainjw · 1 pointr/exjw

Hm. I've been lead to believe that at school you don't learn real social skills, just how to become part of a peer group (or be bullied by a peer group) your exact age. Even some atheists believe in HSing I just read a book about it https://www.amazon.com/Free-Learn-Unleashing-Instinct-Self-Reliant/dp/0465025994?ie=UTF8&ref_=cm_sw_r_pi_dp_FVZFvb0W2DFPH. Think about primitive cultures, the kids ran around in groups of all ages, not segregated into classrooms.

This info is from non witness sources. I don't know any JW in our area who HS, most are actually against it (kids are supposed to be a witness, have their faith tested etc.)

I have no issues with holidays etc although I know DH would. Not trying to argue with you, just share my viewpoint.

u/tatira · 1 pointr/education

Yeah, I refer to myself as a recovering A-student. Good at getting A's and doing what others told me to do. Bad at really learning and following my own interests.

I know Peter Gray (blog and recent book) has done some research on self-directed learners and unschoolers. He's very approachable, so feel free to email him and ask. Let me know what you find!

Also, Sudbury Valley published these books about their graduates... Legacy of Trust and The Pursuit of Happiness.

u/thermobear · 1 pointr/AdviceAnimals

> No, in principle I'm arguing for socialism in some matters.

In reality, I'm not 100% against a ratio of capitalism/socialism, provided we don't violate fundamental rights as outlined by the constitution and the people get what they vote for.

> That's because private security doesn't have to take the role of police departments. It's not unreasonable to think that if there were no police that the nature of private security would change.

I'm not going to continue arguing this point because in reality, I do (presently) think that police/military are necessary; I was really just poking holes in your logic, but this gets exhausting going down that path.

> Science innovation is a factor which drives the economy. The US government currently provides nearly half of the funding for basic research (although this is a new low; in the 60s, the government provided ~70% of basic research funding, and this share only fell below 50% in 2013, through a combination of less funding for science and more private sector funding for science). If we got rid of government funding of basic research, either private industry would have to double what they provide for research, or research will slow, which will slow economic growth.

Could you provide some sort of source to back up these statistics? I'm very interested to learn about this in full color. On its face, it does seem perplexing that the trend is decreasing and yet it's being used as an example for support of government rather than private industry, but I'll have to make my own judgements.

> If your argument depends on magic to work, your argument doesn't work.

Really? Obviously I wasn't saying there was actual magic. I was saying it more in the sense that the money would stay in my bank account where I could figure out how to spend it rather than relying on other people to figure it out for me.

> I'm pointing out that you wouldn't actually have more money to spend because you'd be putting what would have been tax dollars toward to procuring private services for yourself. Since those private services aren't subsidized by having everyone else paying for them, you would be paying more for the private services than you currently are. Unless you forgo all such services, but at that point you wouldn't have enough time in the day to work a paying job anyway.

Ok, since I'm essentially conceding the point on replacing police with security services, I'm going to skip to your next point.

> Are you arguing that more money would fix the problems with education?

No, as I previously established, I do not believe money is magical.

> I agree that there are problems with education right now. But I also believe that everyone should have access to education, and that's not going to happen unless people who don't have children pay part of the tuition for people who do have children but who can't afford private education otherwise.

Your first argument here is that subpar education is better than no education at all, and sure, I'll grant you that. Your second argument is that subpar education won't happen unless education is subsidized socially, and based on the current system, this is true inside the current set of conditions.

But the current set of conditions, as far as education is concerned, is terrible. I come from a family containing a number of teachers and a recurring issue is that they get burnt out because they can't do their jobs because they are forcing kids to parrot things out of books in a specific way, repeat them for tests and never learn things in an in-depth way. Classes are also geared toward the lowest common denominator. And it's no secret why -- our school system was created to breed factory workers!

This is why we've seen a surge in parents choosing to home school utilizing programs like Khan Academy. Even schools are partnering with Khan Academy for their AP programs. The idea here is that the free market (Khan Academy was started by one man filling a need in a largely unregulated way) provides a SELF-DIRECTED education system of far superior quality than our publicly-funded education ever could. Through the Internet (which came about through government funding, I'll grant you), every person (not just children) in the WORLD (not just the US) has access to a world-class education.

Read Free to Learn by Peter Gray. This is a book that talks about letting kids self-educate altogether (skipping homeschooling and any form of education). Now tell me why skipping all forms of government-run schooling would lead to a situation where more children go on to university than they otherwise would?

I think people put far too much faith in the system without questioning it. This is certainly one of those cases.

> Privatizing education might fix some problems, but it would introduce worse ones.

I'm sorry, but how does Khan Academy introduce worse problems? I think you're arguing with the traditional idea of a private school which is somewhat straw-manish of you. There are a variety of types of private school choices.

> We need to find ways to address the problems with the current educational model which preserve guaranteeing access to everyone.

Agreed, and I think we can do that by bolstering these free education systems and increasing expectations rather than lowering them to meet the status quo.

> We also need to ensure that everyone gets the same quality of education. These are difficult problems, and I don't have a solution for them, but I am confident that privatizing the whole system won't fix everything; just look to history - entirely private education systems saw the majority of people simply never getting an education. That's why public education systems were developed in the first place.

Uh, no. That's just false. Public education systems like ours were modeled after factory model schools. In some specific cases, this model was used to increase literacy but mainly, it was to treat children like parts on an assembly line. And that includes throwing out the misfits. Slowly, we've built on it, but building on something terrible doesn't guarantee a good outcome. Compare that to building on something amazing that is imperfect (the U.S. constitution), but generally helps to provide a good outcome.

> They wouldn't have to [compete for your business]. They could be like the cable company, and have it be a race to see who can screw customers over the most without losing them.

They could be like the cable company, except the cable company is a known patchwork of local monopolies. There are certainly ways around this, but lobbying from cable companies has seen that this water has become extremely muddy.

> Capitalistic competition doesn't work as well when what's provided is essentially a necessity for life (in the appropriate time period).

Please provide some cases where pure capitalism in a society/culture like ours has failed to meet the demands for the hierarchy of needs.

> Capitalism isn't about competing for the lowest price, it's about competing for the highest profit.

Agreed. The motive is profit.

> In some cases this can be done by getting more people to pay a cheaper price. But once everyone is buying the product, you can start raising the price until people start to change their provider. If every provider does this, prices go up and people don't have real incentives to switch.

You're describing monopolies (either via one company or via multiple with price fixing). Monopolies are why we have antitrust laws -- the question is whether they actually get exercised and since it's generally not profitable for politicians to carry them out, they don't even go through the motions. Yay for big government, amirite?

> And so you would have less money. I'm not making a moral argument, I'm just pointing out that not paying taxes won't net you more money at the end of the month. The money that you would have paid in taxes would still have to be paid.

Having less money because of paying for things I choose to pay for is far superior.

> I believe that freedom of choice ends when you start harming other people. You don't have the freedom to choose to harm someone else.

Define "harm" here. I maintain that government taking money out of my paycheck without my permission is certainly harmful as it violates some fundamental rights. Few people seem to care about that harm. I think many people see it as "you live in the neighborhood, you pay the dues," and then fail to see how that's like the mafia who offer "protection" in return for "a small monthly contribution."

Try not paying taxes for a year. Men with guns show up. They put you in prison. A prison not meant for rehabilitation, but in reality, made for punishment and trending toward recidivism. You tell me how that's not harmful when you really get down to it.

Sure, this is more roundabout and less direct than, "well, we started paying for everyone's healthcare and now you want to take that AWAY?" But it is skipping its response to a very necessary question: which rights did you violate to begin paying for everyone? This question deserves A LOT more thought, because it's just getting painted right over with the idea that the ends will justify the means.

That's how empires fall.

u/dynahmite · 1 pointr/vegan

> I'd like to make vegan omelets and I'm hoping to find some clever way to do it.

Check out Vegan Brunch. There is a great omelet recipe in there.

u/roboroller · 1 pointr/vegan

It's the recipe from Vegan With a Vengeance. If you don't have it, I really recommend picking it up.

u/heybmorefish · 1 pointr/veganrecipes

This is not a cookbook but a single recipe. It is so delicious though that I felt I needed to share it with you. I loved tacos when I was non-vegan and thought I would have to live without. Then I found this recipe. My non-vegan boyfriend told me these were the best tacos I have ever made, meaty or non-meaty. Good luck with your vegan cooking adventure!

Most delicious vegan tacos! via The Snarky Chickpea

Ok, for my cookbook recommendation I like this one. It is full of brunchy deliciousness.

Edit: Added a link

u/mei9ji · 1 pointr/Cooking

If you want variations on that theme.
http://www.amazon.com/Twelve-Months-Monastery-Victor-DAvila-Latourrette/dp/0767901800
has a number of good potato leek type soups. and lots of others.

u/Healplz · 1 pointr/todayilearned

Way easier to sell it that way.

I recommend this book if you want to learn about the insanity that is NC barbecue.

u/adissadddd · 1 pointr/vegan

To add to all the other advice here: Get yourself a cookbook. Personally I can fully vouch for Chloe Coscarelli's cookbooks, they're incredible. It'll make being vegan so much easier, and so enjoyable because her recipes are mouthwatering.

Chloe's Kitchen

Chloe's Italian Kitchen

u/back_in_time · 1 pointr/vegan

Chiming in here with the most fantastic Italian vegan cookbook- Chloe's Vegan Italian Kitchen (it's an Amazon link, fyi)! I've made so many recipes, including homemade pasta from her cookbook and it's awesome.

u/Bastol · 1 pointr/BBQ

I like all the books by Paul Kirk. His Championship Barbecue Sauces gives instructions on how to develop your own sauce and rubs. I think that is the second book I ever bought and it is sitting next to me as I type this.

http://www.amazon.com/Paul-Kirks-Championship-Barbecue-Sauces/dp/155832125X/ref=pd_sim_b_6

u/keggers5000 · 1 pointr/BBQers

I have this book, and I've yet to make something out of it that isn't great.
Paul Kirk's Championship Barbecue Sauces (amazon)

u/mrgtiguy · 1 pointr/Cooking

Paul kirks book. Start there. here

u/3rdIQ · 1 pointr/BBQ

I make two of my own plus a garlic pepper blend I use as a base rub for most of my BBQ meats, but purchase 3 or 4 others that have a following on the competition trail, like Dizzy Pig or Smokin' Guns.

The best advice for making your own is to buy good spices online (storebought ones can be years old), and also check out Paul Kirk's book, it is very helpful in teaching you how to combine seasonings for your own rubs, and has good recipes too.

u/Outofmyelephant · 1 pointr/vegetarian

Wow, 150 pounds is awesome! Congrats! the last bit is always the worst, I've lost 50 so far and want another 20. It seems like the first 50 flew off. But it's getting there.

As for recipes, I have looked through a number of cook books and they are all good and bad, and you never know which it will be till it's made. Thug Kitchen, as someone else mentioned, is a pretty good one, Veganomicon was considered the vegan bible for a while, still full of great advice and great recipes. It is Vegan but if you want you can always add in the dairy you like, or just enjoy it vegan as most taste awesome anyway and a little more healthy just means faster weight loss. ;)

Oh and, in case you haven't discovered this yet as it can help a lot, tofu isn't evil. Don't get me wrong, I'm not a huge fan of the pillowy tofu most people make, I've gotten used to it and sometimes enjoy it (especially in Chinese Mapo Tofu with fake ground round) but there's a trick to making tofu awesome! Freeze it and then bake it. I buy the firm or extra firm tofu, open it, get rid of what water there is, throw two or three (trust me, you'll want them) in a ziploc bag and freeze it for at least 24 hours (you can do less, but the longer the better). Defrost it, I throw the bag in a bowl of hot water for a couple hours and just replace hot water halfway through. Once it's defrosted completely (even the middle), give it a nice gentle but firm squeeze over the sink. It's like a sponge at this point, but a fragile one so don't squeeze too hard.

Many just use it like this, and it's not bad, good for soups especially as it soaks up flavour really well. But I like to do one more step, first turn your oven to 300-350 degrees Fahrenheit (150-175 celcius) and then I slice the tofu block into whatever shape I want, I usually just do half inch slices, then I throw it in whatever marinade I want to eat that night (soy sauce, olive oil, garlic and poultry seasoning is one of my favourites) and after it has soaked up the marinade I lay the slices out on a baking sheet or cookie pan and bake them for 20-25 minutes with a flip in the middle. They will turn into pretty decent little fake meat pieces, they don't have the texture quiet right but it's enough, and it's lots of protein as well which is always good.

Sorry for the length, but that tofu thing has made my life much happier and I only learned it after 9 years of being a vegetarian haha.

u/madefromscratch · 1 pointr/52weeksofcooking

Back! Burger is a recipe like this one from Veganomicon, a simple black bean patty with vital wheat gluten to bind.
I just served with a mound of avocado, fried onions, and bbq sauce (mix of tomato paste, water, white vinegar, maple syrup, worchestershire, liquid smoke, chillies, and salt simmered).

u/Foxxie · 1 pointr/veg

Upvote for the Veganomicon recommendation. It was the first veggie cook book I ever bought and it is absolutely wonderful for beginners and experienced cooks alike. The first few chapters are dedicated to instructions on how to prepare just about every kind of grain, legume and vegetable you'll commonly come across. The recipes in the book are also delicious and for the most part quick and simple to prepare. Definitely give this one a try.

u/PeacefulDeathRay · 1 pointr/vegan

My favorites are the Veganomicon and The Homemade Vegan Pantry

Depending on your frame of reference neither is super cheap but I highly recommend them.

I've picked up a few free ebooks but I've never made anything from one. I guess my favorite free vegan cookbook is googling any item + vegan then making that.

u/JustFinishedBSG · 1 pointr/AskMen
u/remembertosmilebot · 1 pointr/vegan

Did you know Amazon will donate a portion of every purchase if you shop by going to smile.amazon.com instead? Over $50,000,000 has been raised for charity - all you need to do is change the URL!

Here are your smile-ified links:

https://smile.amazon.com/Veganomicon-Ultimate-Isa-Chandra-Moskowitz/dp/156924264X

---

^^i'm ^^a ^^friendly bot

u/Re_Re_Think · 1 pointr/vegan

> Do you guys have any sources of really high quality vegan meals by like high level chefs and shit.

Take your pick! What cuisines does she like to make? What do you like to eat? Choose something that fits both.

Gourmet Stuff (youtube channels, blogs, and/or cookbooks. Some are all three):

u/DEVILKITTY666 · 1 pointr/vegan

This is considered a classic cookbook:
http://www.amazon.com/Veganomicon-Ultimate-Isa-Chandra-Moskowitz/dp/156924264X/ref=sr_1_4?ie=UTF8&qid=1450780613&sr=8-4&keywords=vegan+cookbook

The definitive vegan cookies cookbook:
http://www.amazon.com/Vegan-Cookies-Invade-Your-Cookie/dp/160094048X/ref=sr_1_6?ie=UTF8&qid=1450780650&sr=8-6&keywords=vegan+baking

I really can't think of cooking or baking equipment that vegans in particular would need (?) more than an omni kitchen would. Maybe a vegan themed cooking or baking something? I'm sure a set of spices would be very appreciated.

u/lighthill · 1 pointr/food

You can't go wrong with the Veganomicon.

It's the only vegan or vegetarian book I have ever used where the recipes wouldn't actually improved by sprinkling bacon on top.

u/frasefitzgerald123 · 1 pointr/vegetarian

try this one man http://www.amazon.ca/Veganomicon-The-Ultimate-Vegan-Cookbook/dp/156924264X it doesn't have pictures which is disappointing but the meals are super taste. Or there is this one http://www.amazon.ca/Vegetarian-Bible-Garden-Nicola-Graimes/dp/1407524283/ref=sr_1_8?ie=UTF8&qid=1344894830&sr=8-8 this one has some pretty simple recipes

Honestly the internet is a great place to find meals too.

u/allergic · 1 pointr/food

That's great! I'm glad I could help. Did you get a chance to try any non-dairy milks yet? I tried "Tempt" brand chocolate hemp milk the other day it was sooo great. Really smooth and creamy.

As far as recipes go, I'd recommend that you pick up a copy of Veganomicon: http://www.amazon.com/Veganomicon-Ultimate-Isa-Chandra-Moskowitz/dp/156924264X/ref=sr_1_1?ie=UTF8&s=books&qid=1262068128&sr=8-1

It's helpful in that it tells you how to cook grains, legumes, vegetables and beans quite simply and easily. You can make your own meals using this knowledge. However, it also has a whole boat load of recipes that are almost always delicious.

Personally, I love to cook indian food. This is my basic recipe for a curry: http://www.reddit.com/r/food/comments/ae8q2/i_love_indian_food_and_am_starting_to_get_into/c0h533g

Also, make nut cheeses and creams. They're better for you and the environment than any of the fake cheese substitutes you'll find in stores. Cashew cream is basically cashews soaked in water over night and then blended up in a food processor. It is delicious. Add a few things, and you've got a great "cheese" for a pizza (you don't even need to soak them for this).

Good luck! If you have any questions about anything, I'd highly recommend joining the PPK forums here: http://www.postpunkkitchen.com/forum/index.php - there are plenty of friendly and sane vegans there who will gladly help you. I've also PM'd you my email address and I'm happy to help.

u/xorandor · 1 pointr/Cooking

Oh man, you've been missing out.

This cookbook has amazing recipes: http://www.amazon.com/Veganomicon-Ultimate-Isa-Chandra-Moskowitz/dp/156924264X/

I love making lasagne or risotto for special occasions. It takes awhile to prepare, but it gives an incredible homely feeling when you share the dish.

u/sunburnkid · 1 pointr/vegan

Congrats! I went vegetarian when I was 18 and taught myself to cook over the next few years (and I'm still learning, 9 years later). I would recommend picking up a beginner vegan cookbook (for example). I second retirethecow's recommendation of my all-time favorite the Veganomicon, which has a range of simple to more complicated (and DELICIOUS) recipes and tips for preparing veggies in a basic, every-day way.

Remember: The key to a truly healthful vegan diet is eating a pile of veggies every day. Get to know the produce department and impress your friends by knowing the difference between a turnip and parsnip.

u/error_museum · 1 pointr/Coffee

This is great!

There's a coffee kombucha recipe in the recent Noma fermentation book if you fancied another reference.

u/Jimmy-TinkerBull · 1 pointr/LifeProTips

The sous vide mentioning only referred to the bag. There's no hearing involved. Sturdy bag, strong seal.

The fermentation in a sealed bag wasn't invented by me (to be honest I have no clue by whom) but I've got the idea from a book from Noma.

https://www.amazon.com/dp/1579657184/ref=cm_sw_r_cp_awdb_t1_Y8cQDbZV2CVK6

I know what botulinum is.

u/SpacedInvad3r · 1 pointr/AskCulinary

The Noma Guide to Fermentation has a recipe for making it. Great book, I highly recommend it.

u/BRC_Haus · 1 pointr/xxKetoOver50

Carolyn Ketchum.

Here's the link: Keto Soups and Stews

u/Syzeki · 1 pointr/Random_Acts_Of_Amazon

I see you like cooking, could you be interested in trying to make some Japanese Dishes? Or perhaps we could try colouring a book each with Watercolour Pencils?

​

Maybe I could interest you in Pocahontas (Amazon is out of stock ATM but you can still order from them).

​

Anyway- GOOD MORNING. :)

u/amazon-converter-bot · 1 pointr/FreeEBOOKS

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u/notpace · 1 pointr/Kombucha

Not OP, but that recipe is from the Noma Guide to Fermentation, which has been brought up on this sub a few times. They take a different approach to kombucha than most folks on this sub (more sugar, focus on the pellicle, etc.).

u/rmatoi · 1 pointr/fermentation

Reading [text this book](The Noma Guide to Fermentation https://www.amazon.com/dp/B079VTBKHD/ref=cm_sw_r_cp_apa_Mo58BbFP3RP39) right now. Seems pretty good.

u/mccorduroy · 0 pointsr/Cooking

I like this one: Modern Sauces