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[Kay12]

Eggs are dairy in that they're an animal product that can be extracted without shedding blood, which is one of the definitions.

Never heard that definition, I've always considered dairy to mean only milk and products processed from milk. Wikipedia seems to think so too. Besides, "dairy" in itself is a milk processing plant.


EDIT: No mention of your definition in Merriam-Webster either. So no, I don't think "dairy" includes eggs at all, only milk products.

[RedKing]

I rather like the idea of dairy eggs. The problem is figuring out if they're bovine eggs, or eggs from a milkable chicken. And whether you would actually want to drink chicken milk. 


Sweet corn is in season, so one of the easiest and tastiest recipes out there is plain old corn-on-the-cob. I've eaten half a dozen ears at one sitting before.

[kaijyuu]

I've been a vegetarian (will eat eggs, milk, and honey) for the past 3 years or so and am interested in this thread. Always lacked variety, and it's annoying looking through the house for something, anything different to eat.

Unfortunately I don't have anything worthwhile to contribute, as I'm not much of a chef.

[Blargityblarg]

Yeah, I think the dairy eggs is more a popular misconception than a definition, but honestly, that's how definitions start off.

[Maggarg - Eater of chicke]

1.Get miscellaneous edible plants.
2.Chuck in massive pot.
3.Put some herbs in.
4.Cook it up.
5.
6. Dinner

[Vector]

Sorry for my error then, everyone >_<  I suspect I picked that one up from my mum.

Seriously? Somebody trolled a RECIPE thread? 

Yes.  This would be why there was the big fat warning in bold letters in the OP.  Because I've had a similar thread before and spent so much time being trolled that there was probably two cups of trolling for every cup of recipes, and that's just not going to hold together when you pop it in the oven.

[RedKing]

Sorry for my error then, everyone >_<  I suspect I picked that one up from my mum.

Seriously? Somebody trolled a RECIPE thread? 

Yes.  This would be why there was the big fat warning in bold letters in the OP.  Because I've had a similar thread before and spent so much time being trolled that there was probably two cups of trolling for every cup of recipes, and that's just not going to hold together when you pop it in the oven.

Ahh. So something along the lines of "Veggie munchers iz stupid! MEAT rulez 4ever". Lame. (And this is coming from someone who used to consider themselves a bonafide carnivore).

A favorite Thanksgiving side of mine is my father-in-law's Bourbon Mashed Sweet Potatoes. I don't know the exact recipe he uses, but this should be pretty close:

1 pound sweet potatoes
2 tablespoons butter, room temperature
1 tablespoon brown sugar
1/4 cup light or heavy cream; room temperature
1/4 cup good-quality bourbon
salt and pepper
1/2 cup of pecans

Prick sweet potatoes several times with a fork and roast at 350 degrees F for 45 minutes or until tender.

As soon as you are able, using a potholder or kitchen towel, peel potatoes and add to work bowl of a food processor. Process until smooth. Add butter, sugar, cream, pecans and bourbon. Process to incorporate everything. Season to taste.

All the ingredient quantities can be varied somewhat to suit your individual taste. Make sure the bourbon isn't the cheap stuff. It'll taste burnt if you use bad bourbon. Also, it's even better if you make it a day or so beforehand and then heat it back up before serving. The extra time really helps mellow out the flavor and helps make sure the bourbon is diffused through the whole thing.

[Mushroo]

Well, eggs are typically sold in the Dairy department (at least at most supermarkets here in the northeastern united states) so I can see why someone would lump them in that category.

Anyway, today we're going to talk about tofu. It gets a bad reputation but actually it can be quite delicious.

Most people who are grossed out by tofu it's one of two reasons:

1. The texture. Silk/soft tofu is a little weird, I recommend firm/extra firm.
2. The neat, symmetrical cubes. Try tearing it into rough chunks with your hands, this will give it a more natural shape and more surface area to absorb sauce.

Tofu holds a lot of water so the first step is to get rid of some of this water so it can absorb flavor. I find a toaster oven is the perfect tool for this. I have a little baking dish that fits my toaster oven perfectly. 20 minutes at 425 degrees (flip once) and it's dry and ready to prepare.

I cut up (or tear) the tofu and toss it with a little vegetable oil and soy sauce (or any other seasoning--curry powder, five-spice powder, sesame oil, miso, etc.) then return it to the toaster oven and bake until it's browning and crispy. Yum!

The baked tofu can be eaten as-is or added to a vegetable stir fry. Stir-fried tofu by itself can be tricky to make well, but baked-then-stir-fried is easy and delicious!

[RedKing]

Tofu is awesome. Although, my first exposure to it nearly swore me off it. It was in college, and the cafeteria served it as a salad topping...just small cubes of firm tofu with no flavor that sat out in an open-air container all day. They looked and tasted like (and could actually function as) pencil erasers.

A few years later I had stir-fried tofu with a Thai peanut-carrot sauce and all was forgiven. My ultimate favorite Chinese dish is mapo doufu, which is tofu stewed in a spicy chili and black bean sauce with minced pork. When it's done right, it's one of the most delicious things you'll ever put in your mouth, as well as peeling your lips off. If it's truly authentic, it'll have Sichuan peppercorn in it, which has a lemony taste almost like a caper and which also makes your lips tingle and go numb, kinda like the feeling of a leg that's gone to sleep. This has the odd effect of simultaneously making it easier to bear the heat, and opening up the pores and neuroreceptors in your tongue so that your sense of taste is heightened. It's an indescribably good experience.

It can be made vegetarian by substituting the pork with something like soy protein crumbles, ground up tofu, etc.

[Heron TSG]

I'll just leave this here.

[Grimshot]

 Here is a recipe that I've been planning to make eventually. http://www.food.com/recipe/uncle-bills-fried-potatoes-and-onions-158832

 I also have been wanting to try this one. http://www.cookingforengineers.com/recipe/168/Pecan-Coffee-Cake

 I would probably have made them by now if people wouldn't bother me in the kitchen when I try to cook. =_= I need my own kitchen...

[Bauglir]

Spoiler (click to show/hide)

Still don't know the volume of the can of tomatoes I usually add, so the bean burger recipe will have to wait. For now, a mutant chili I intend to prepare this Saturday. The quantities are probably slightly off right now, I might update this once I actually do it.

48 oz. V8 or similar (in my case, cheaper) vegetable juice
3 cups apple cider
1 can black beans
1 can diced tomatoes (with garlic and onion)
1 can stewed tomatoes
1 sweet potato, cubed
1 rounded cup (dry) textured vegetable protein
6 patties vegan maple "sausage", chopped
1/2 cup dried cranberries
1 habanero pepper, diced
1 jalapeno pepper, diced
1/2 yellow onion, diced
1 carrot, finely chopped
2 cloves garlic, chopped
To taste: honey, cinnamon, black pepper, dried red chili peppers, nutmeg, cloves, cumin, garlic powder, sichuan pepper.

Combine all ingredients except vegetable protein, cider, carrot and sweet potato, simmer for about 3 hours in a slow cooker. In separate pot, combine cider, potato, and carrot, and boil until easily mashed (mostly the potato, carrots apparently take ages to reach this state so I gave up), then mix into the slow cooker mix as a thickener. Add the protein about 5 minutes before eating. The protein may get soggy in the leftovers.

I've updated the chili recipe to what I actually did, and goddamn is this delicious. I might add more cranberries, but this is just... wonderful. 10 minutes later, my nose is still a little runny, too, and I didn't even have to add the dried red peppers. That was a good habanero. And I still can't believe how healthy this stuff is (the entire pot has around 18-20 grams of fat, besides being high protein and full of vegetables, which means that even eating the whole damn thing would leave me with 70% of a daily recommended fat intake for a 2000 calorie diet, and I eat a 3000).

So yeah, turns out a low-fat, vegan chili isn't too difficult to make delicious.

[klingon13524]

(Inflammatory remarks removed)

Black Beans and Brown Rice
Ingredients:

1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, minced
3/4 cup uncooked brown rice
2 cups vegetable broth
3 1/2 cups cooked black beans (about 2 cans), drained
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1/4 cup fresh cilantro, chopped
salt, to taste
1-2 avocados, chopped
1 tomato, diced

Directions:

1. Heat oil in a medium sized pan on medium high heat. Add onion and garlic, and saute until onion is translucent, about 4 minutes.
2. Add rice and saute for another 2 minutes. Add the vegetable broth and bring to a boil then cover and cook on low for 45 minutes.
3. When rice is done, add the black beans, cumin, cayenne, cilantro, and salt and heat until beans are warm. Serve with avocado and tomato as a garnish.

Makes: about 5 servings, Preparation time: 10 min, Cooking time: 45 min

[sonerohi]

Slow down now y'all. You mean to tell me you can cook without meat? This is a new thing for me. I've only got one non-meat 'recipe'. My grandma taught me this, and it makes beans more sweet. You basically just eyeball in a bit of mustard, brown sugar, and ketchup, aiming to get a 1:2:3 ratio of those ingredients.

[Mushroo]

Cranberries in chili, huh... I will have to give that one a try! Thanks for the recipe.