• megopie@lemmy.blahaj.zoneEnglish
    1·
    3 minutes ago

    Eat more nutritional yeast. It’s yummy and savory. Really good on popcorn or mixed with olive oil and spread on toast.

  • Murse@slrpnk.net
    4·
    1 hour ago

    Is there some kind of food that’s basically tofu but made from beans other than soy? I’ve had em whole and mashed up into a paste, but iirc soy beans are the only one’s I’ve had as their own cohesive block,

    The texture of tofu is a turn off for a lot of people, but what if you make tofu from like kidney beans or something? A product that’s firmer and chewier (and probably not called ___ tofu, cuz people are idiots) could potentially be a hit.

    • megopie@lemmy.blahaj.zoneEnglish
      1·
      3 minutes ago

      So, it is possible to make tofu from a lot of different legumes. Some work better than others. Some just don’t do the reaction needed to get it to come together.

      Then there are some “tofu” that don’t work on the same mechanisms notably Shan tofu, which relies more on the starch to make a cohesive mass rather than the proteins binding.

      There is also seitan, but this is made of wheat, and has a chicken like texture. Basically made by washing out everything but the protein structure wheat flour forms when kneaded.

    • recursivethinking@lemmy.world
      1·
      26 minutes ago

      I saw a thing for making Red Lentil Tofu. I doubt it’s the same texture, but you’re essentially making a block of it and it slices. You can probably accomplish the same with mashed beans.

    • ayyy@sh.itjust.works
      1·
      43 minutes ago

      Not what you asked but you’ll still like it: you should try chickpea pasta! Just don’t overlook it and it’s awesome!

      Another vegetarian cooking tip you didn’t ask for: cook with more fat! Meat has a shiiiiiiitload of fat in it, even the “lean” stuff. You will feel much more satisfied with vegetarian meals if you just use more oil. And you will still be eating less fat than with meat.

    • taiyang@lemmy.world
      2·
      2 hours ago

      I can’t think of any that mimic the process of tofu, given it requires coagulation. The closest is cheese, specifically paneer. Maybe imitations, like with gelatin, but not in the same way as tofu.

      So why not? I’m not sure, as you can make a paste from chickpeas (hummus), beans, or lentils. But you kind of need to make a milk out of it, coagulate that liquid, mold and press the mixture. Do those mixtures create milky liquid if cooked? Do they react to chemicals to coagulate into a curd?

      Given I never see bean or lentil milk, I think that’s the bottleneck. Nor almond or oat milk tofu, although I bet that’s a safer bet. I think soy just fulfills certain requirements and it’s kind of genius that people even figured out how to make tofu in the first place!

      • Murse@slrpnk.net
        3·
        46 minutes ago

        I fuckin love paneer! I literally have some on the smoker as we speak (bite sized blocks of paneer + pretty much any sauce you’re in the mood for + lowish temp smoke for 90 minutes or so = insanely delicious).

        Today’s sauce is a sesame based marinade I found in our local Asian market - was a really good dipper for meats and veggies, so I have high hopes for this batch of paneer!

        Edit - snacking on it now. Errmagerd this batch turned out good!

        • taiyang@lemmy.world
          1·
          42 minutes ago

          Oh that does sound so good! I only ever have it as saag paneer or tikka masala, but smoked and as a snack sounds great in an Asian sauce.

          • Murse@slrpnk.net
            1·
            8 minutes ago

            saag paneer or tikka masala

            Can’t go wrong with those! Indian food is some of the best on the planet. I think paneer tikka masala was the first time I had paneer - didn’t have a clue what it was, just know I really liked the chicken version and there was an unfamiliar word next to one of my favorite dishes. Ordered it just out of curiosity. First thought was “oh, it’s tofu” and was a bit disappointed cuz I didn’t care for that squishy texture (it’s grown on me since though… noms…). Took a bite – second thought was “this is the best fucking tofu I’ve ever had!”. Did some digging online and quickly discovered I was wrong on both counts: it’s cheese! …that doesn’t melt… hmmm…

            I’ve since experimented a good bit with it and different rubs and marinades on the smoker. Garlic herb and pepper rub is probably my favorite so far. Today’s batch was “Kewpie Deep Roasted Sesame” mixed with some balsamic, and I’d say ranks #2. Terryaki + soy sauce came out decent. BBQ was meh. Pesto was (surprisingly) meh. …and by ‘meh’ I mean “still delicious, but nowhere near its potential, so not gonna bother with that one again”.

    • usernamesAreTricky@lemmy.mlOP
      2·
      2 hours ago

      There are indeed. I’ve bought pre-made Chickpea Tofu at the store before though it has a very different texture and taste than soy based tofu. I’ve also heard of Pumfu (Pumpkin Seed Tofu) as a thing you can buy. Looking it up there’s a ton more that I hadn’t heard of like fava bean, split yellow pea, split green pea, pigeon pea tofu, red lentil, sunflower seed, and more though I’d assume those you’d probably have to make it yourself instead of being able to buy?

    • greedytacothief@lemmy.dbzer0.comEnglish
      1·
      2 hours ago

      I think I’ve seen, will it tofu, videos on YouTube. But I have made tempeh from beans other than soy, black bean was better than chickpea, but both good.

  • vaultdweller013@sh.itjust.works
    13·
    1 hour ago

    Y’all can have all the beans. I’d rather go through a protein deficit and slow starve on lean meats than eat that shit. Worst fucken texture on the planet and the taste is right ass by itself, still better than tomato though.

    • usernamesAreTricky@lemmy.mlOP
      2·
      39 minutes ago

      Depending on what you count as a bean, the textures can very quite a lot. Especially if you make stuff that’s blended

      • vaultdweller013@sh.itjust.works
        1·
        36 minutes ago

        Ugh even worse, trust me I’ve had basically every mainstream legune and have found them to be horrible. Don’t know why it’s so bad for me besides the autism but I would have to legit be in full on starvation to want to eat them, basically having my instincts override my preferences assuming I wouldn’t just register them as invalid food sources.

  • Broadfern@lemmy.worldEnglish
    9·
    4 hours ago

    Burritos, refried beans, vegan burgers, hummus (yes I’m counting chickpeas as beans), chili 🤤

    Beans are awesome, as are nuts (can’t have those myself unfortunately) and seeds

    • Murse@slrpnk.net
      4·
      1 hour ago

      as are nuts (can’t have those myself unfortunately)

      Unsolicited story time!

      I made a few batches of baklava for my coworkers a while back, with various fillings. Most recipes call for dates or some kind of nut, so I was just like ‘fuck it, we’re trying them all’.

      One of those coworkers had a nut allergy, so I make a batch that used sunflower seeds instead (no recipe for that, just sub the nuts 1-1) and honestly is was one of the best of the 10 or so different types I made. Baklava is something a lot of people with nut allergies have never tried cuz it’s always got some kind of nut in it. - if you’re one of those, definitely give it a whirl some times (and do NOT use one of the recipes that go through making your own filo dough… that stuff is… involved. You can get premade rolls in most grocery stores - look near things like those refrigerated tubes of cookie dough, or in the frozen section).

      I’m sure sunflower seeds as a nut substitute is nothing new, but baklava specifically might be something that wasn’t previously on your radar. (if that’s the case, and you do go for, shoot me a message to let me know how it went /_/)

      That coworker was fucking stoked - when people bring in food for the group they don’t usually put much thought into things like allergies or religious accommodations, but hooking those folks up with some noms when they’re expecting to be left out is a great way to make their day.

  • Doomsider@lemmy.world
    2·
    3 hours ago

    Way ahead, making a big pot of beans every week now. Currently alternating between black and pinto.