Lemon Quinoa Oat Snack Bites https://vegnews.com/recipes/healthy-vegan-lemon-quinoa-bites?utm_source=dlvr.it&utm_medium=mastodon #vegan #vegetarian

The laziest of dinners
#vegetarian

An interesting new law in Utah, they are going to require that all foods that looks or tastes like meat but are not meat have a special label, and they are imposing a tax on restaurants that sell such foods to fund enforcement of the label. Seems bad. https://le.utah.gov/~2025/bills/static/HB0138.html

What’s for dinner? Coconut-curried cauliflower, potatoes, lentils, and tomatoes over rice.

Does anyone know a European brand of vegie burgers that tastes as close to Beyond as possible and is sold in Germany? #vegetarian #vegan

I was thinking about my next fermentation project when I came across this https://wellfed.substack.com/p/lacto-fermented-rhubarb-hot-sauce

There is enough rhubarb in the garden

Cookbook browsing today....

Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn, by #ChitraAgrawal

Another cookbook in the modern, non-traditional Indian food genre. Can I say that this one takes Indian food and twists the dishes to appeal to American tastes? Agrawal is 2nd gen Indian living in Brooklyn, and the book reads like that assimilation of both cultures that is common with 2nd generationals.

So the food is fresh and vibrant, with enough Indian to make it recognisably so, and enough American to make it comfortable for Indian food novices to cook and eat.

I love the Cabbage stir-fry with lemon and curry leaves - Indian cabbage dishes are the best way to treat cabbage imho

Today's lunch. Fried tofu, noodles, and orange pepper. Covered in a layer of grease, but it was worth it. #cooking #vegetarian

#Tamarind is one of my favourite flavours, and it is a regret that we don’t often get fresh tamarind pods here. There is a difference between using fresh young but ripe tamarind and the dried blocks of older tamarind that we use. Some recipes are great with the younger tamarind, some pair better with the older and/or dried tamarind.

Occasionally we can pick up raw tamarind, and I love to make a sweet-sour molasses/syrup with it to capture the wonderful mouth puckering green taste.

Here I roasted Brussels Sprouts with my tamarind molasses.

You can make your own from raw or ripe tamarind pods. But in some parts of the world it is easy to purchase a tamarind syrup – this can be used as well if the sweetness doesn’t override the tartness. It needs a balance of sweet and tart.

Cookbook browsing today....

The Essential Madhur Jaffrey, by #MadhurJaffrey

One of the first Indian cookbooks I purchased - the first two were by Madhur Jaffrey - in the 1990's.

This one is very meaty, but with some lovely vegetable dishes, dals and rice dishes. There are some favourites in this book, including her gently spiced cold tomato soup and a fabulous rajma dal.

What’s for dinner? Butternut squash mac and cheese.

The dehydrator is out again, had a good clean, and now there are freshly picked chillies on one tray and I thought I'd make my first fermented powder with some greens and herbs I fermented recently. I love greens powders and make them anyway with green from the garden for use in wintery dishes and also in smoothies. So why not a fermented one?

I think both #KirstenShockey and #SandorKatz talk about them. I just couldn't find it again when I looked in Katz.