this post was submitted on 14 Jul 2024
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Vegan Home Cooks

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Come join the Vegan Home Cooks!

Participation is really easy, just take a picture of what you cooked today and post it, no recipes needed.


This is a public forum for a discord server of friends who are all vegans and cook at home for their families.

We are here to share some inspiration, to see what others are doing and to stay engaged in something that is both our hobby and a required task.

This forum is not a "food porn" community, a recipe book or a place to teach you how to cook. It is a place for people who already cook to meet other people like themselves and provide on topic support and conversation as much as long distance friends on the internet can do. We are doing show and tell about what we made and we don't care about its instagram worthiness.

Veganism isn’t a diet but I have to eat every day. This is for the vegan home cooks. Anything non vegan will be deleted.


Rules

1. Be Vegan.

If it is not vegan it doesn’t belong here… or anywhere.

2. Post home cooking.

No restaurant or fast food. This is what every other vegan space is about and we don’t want to promote any large or small business tyrants.

3. Join the Discord

We’re an active community of vegan home cooks that like to talk about what we are cooking today.

4. Do not make any rude comments or digs at anyone’s food, cooking style, specific diet, restrictions or technique.

While we are all cooks, we all have different requirements and we’re not asking for help, we are doing show and tell.

5. Do not use trademarked brands

Use generic names. We’re cooking with tvp not whatever business brands it and we’re not trying to turn comrades into billboards. No plant-based vegan-pandering capitalist crap like Impossible, Beyond, Dairy-company owned “vegan” cheese.

6. Do not ask for a recipe without otherwise engaging the OP (No posts that are just “recipe?”)

We are not food bloggers. Sometimes we're excited to share and will tell you the recipes we used but this isn't required. Instead try doing your own research and tell us what you learned and we can talk about it.

7. Careful with making unasked for suggestions.

Sometimes we like to hear suggestions but you should be nice about it and know the person you are making suggestions to. We are in the discord and you can get to know us that way. If you are just a visitor from the fediverse, this isn’t the place for you to start telling other people what to do.

8. Grown Ups Only.

Cooking for our kids is great, Acting like one is not. While this isn't a community for adult material we expect everyone who participates to be an adult and act like one. Please follow the Anarchists Code of Conduct. No profane usernames allowed.

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i like making a bento style lunch with 4-5 different dishes. this week i tried a french theme.

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[–] POTOOOOOOOO@reddthat.com 3 points 3 months ago (3 children)

Got a recipe for the carrots?

[–] yum_burnt_toast@reddthat.com 6 points 3 months ago* (last edited 3 months ago) (2 children)

yea! i shredded 500g-ish of heirloom carrots and 500g-ish orange carrots, thinly sliced a bunch of french radishes (not a standard part of the recipe but they were leftover from a recipe i didnt end up making), a loose cup of parsley, and a lemon vinaigrette (75ml olive oil, 25ml lemon juice, tsp-ish of dijon and a bit of agave nectar--i used about half of the dressing for this salad)

[–] VeryNiiiice@sh.itjust.works 3 points 3 months ago (1 children)

What about one for the green beans?

[–] yum_burnt_toast@reddthat.com 2 points 3 months ago

sure! i blanched about 1kg green beans (the only haricot verts i can find come in a plastic bag and id just rather not), and set them aside. then i melted about 1/4c vegan butter in a pan and added sliced almonds (i recommend without the skin if you can, i just didnt have the time to remove them), and cooked on medium until they smelled nice and toasty. then i added a finely chopped shallot and 2 minced garlic cloves and tossed around for about 2 minutes before squeezing in the juice of a large-ish lemon and a tiny bit of water to make it a bit more of an emulsified sauce. if youre serving it right away i would recommend adding the green beans to the pan and making them nice and warm but not too colorful and definitely using a way bigger pan than i did. since this was meal prep that would be heated later i just wanted to mix them in the sauce to make it easier to get some when grabbing them out of the fridge.