Cut up like five tomatoes, a red onion or two, and some garlic. Sauté it until soft and add salt and loads of cumin. And, if you can find it, a small spoon of achiote paste.
When it’s all soft and fragrant, add a cup of lentils and a 1.75 cups of water. High pressure for 10 minutes and natural release for 15.
Serve it with rice and you’ve got yourself an Ecuadorian menestra.
Ooo I’ve never had Ecuadorian food before but I’d love to try it. Where do you find achiote paste and if I can’t find it, is there a viable alternative?
Tikka Masala • 2 pounds boneless skinless chicken thighs (or we do tofu for a vegan meal) • 1 1/2 teaspoons kosher salt divided • 1 tablespoon unsalted butter • 1 small yellow onion finely chopped • 3 large cloves garlic minced (about 1 tablespoon) • 1 tablespoon minced fresh ginger • 1 tablespoon garam masala* • 1 teaspoon ground chili powder • 1 teaspoon ground cumin • 1 teaspoon ground turmeric • 1/4 teaspoon ground cayenne use more if you like the dish spicy • 1 can no salt added tomato sauce (8 ounces) • 1 can coconut milk (14 ounces) • 3/4 cup frozen peas • 1/2 cup plain nonfat lactose free Greek yogurt • Prepared brown rice or naan, for serving • Fresh cilantro for serving
Instructions
<span style="color:#323232;">• Season the chicken with 1 teaspoon kosher salt and set aside.
</span><span style="color:#323232;">• Add the butter to an Instant Pot and set to SAUTE. Once melted, add the onion, garlic, ginger, garam masala, chili powder, cumin, turmeric, and cayenne. Cook, stirring often, until the onion is soft and the spices are very fragrant, about 5 minutes.
</span><span style="color:#323232;">• Add the chicken pieces, stir to coat with the spices and onion, and cook, stirring often, just until the outsides start to brown, about 4 minutes. Add the tomato sauce and remaining 1/2 teaspoon salt. Stir to combine. Cover and cook on HIGH pressure for 8 minutes. Vent to immediately release the pressure.
</span><span style="color:#323232;">• Uncover and stir in the coconut milk. Turn the Instant Pot back to SAUTE. Bring the mixture to a simmer, stirring occasionally, and let it continue to simmer until the sauce thickens slightly, about 10 to 15 minutes. Turn the Instant Pot off, and then stir in the peas. Let cool for 3 to 4 minutes, and then stir in the Greek yogurt (do not stir in the Greek yogurt right away or it may curdle). Enjoy warm with rice or naan and a sprinkle of fresh cilantro.
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My favourite recipe for soy milk is: Go to work, then buy it on the walk home using about 10 minutes of wages.
I tried making milks a few times, and just like foods like perogies, I found the correct answer was just buying it. I just can’t compete with the quality, or the price, or the effort just buying it.
But if you find that it’s a fun hobby, veel plezier
Sounds like this “vegan cooking” community is dead, if all the replies I get are “cooking is for minimum wage and unemployed people”. lol
Store bought soy milk is really overpriced (margins of at least 50%), the typical price gouging that makes vegan products a luxury instead of the staple they should be :(
Besides, I want to find out whether homemade does have that special taste.
2 cups yukon gold potatoes (peeled and diced (450 grams approx))
1 cup carrots (peeled and diced (150 grams))
1/3 cup red lentils (picked over and rinsed)
1/3 cup rolled oats
2-3 cloves garlic
1/3 cup raw cashews (optional for extra creaminess)
4 cups water
1/2 cup nutritional yeast flakes
2 Tablespoons miso paste (soy or chickpea)
1 Tablespoon lemon juice or apple cider vinegar
1 teaspoon salt
The tofu chips are obviously meant to substitute for eggs so it’s easier to just say vegan egg than to have to say “tofu chips, which gives a similar texture to how a non vegan would use egg in this dish.” Gets the idea across with fewer words.
If you’re serious - it’s because (and this is wild), many vegans used to eat things like steak, and enjoyed them.
So, sometimes it’s nice to have something in place of that thing, and refer to it as such. Like a burger, or a sausage, and yes, sometimes even steaks.
Personally I prefer imitation meats over mushroom, but some mushrooms are incredibly meaty.
I guess, just never had that thought. The point of being vegan is that I realized things like steak and sausage and even milk are bad to eat (for many reasons.). I dont want imitiation steak, because steak is bad. Just like i dont want to murder dummies because murder is bad. Idk if im making sense, but i do find it perverted to make and eat “vegan steak.”
I’m thumb typing this playing (well, it’s paused) a very murder-y video game.
So I think the answer is yes and no, in large part because killing someone in a video game doesn’t usually feel like hurting someone in real life. And likewise eating a meat dish doesn’t feel like hurting someone. Difference is, someone is hurt by the production of meat, but not by playing a video game or calling a mushroom a “steak” because it fills the role of a steak on your plate.
I hear you. Personally my reason for going vegan was the ethical one, in that I could no longer live with myself without making a conscious decision to avoid being involved in the harm of animals.
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