Vegan Home Cooks
Check out our new home [!homecooks@vegantheoryclub.org](c/homecooks@vegantheoryclub.org) and subscribe! [We're a discord community](https://discord.gg/NZ2UVD8KGz) Come join us and share what you're making. If if doesn't appear in your instance press the search button and search !homecooks@vegantheoryclub.org and it should show up then and you can subscribe to federate with the community and have the posts come to your instance. I fixed the federation so if this didn't work before please give it another try! Ashleigh made the amazing pizza in the main post Adgetty birthday pie: (Happy birthday!!)  Arcane Potato made Lentil noodles:  Bee made home made seitan sandwich on home made baguette  Bulba's granola breakfast  Curtis made mushroom choy pasta  Gomb made bean slop  also a beautiful tofu scramble  I made some tvp balls with rice and tomato sauce  and veggie sandwiches (featuring besan pancakes)  kwf made a picture perfect pita  Check out Meesh's nuts  Mmori made cauli wings  and incredible looking dumplings  and incredible looking poke  Roach stole the show with the steak sandwiches   and also made amazing looking tempeh hash  soup made gringo enchiladas (PRE SAUCE THIS IS PRE SAUCE)  and too tall sandwiches  squidriot made waffles!  Wyrmwood made a few amazing noodle dishes with fresh made noodles from fresh milled flour   
Check out our new home [!homecooks@vegantheoryclub.org](c/homecooks@vegantheoryclub.org) and subscribe! [We're a discord community](https://discord.gg/NZ2UVD8KGz) Come join us and share what you're making. If if doesn't appear in your instance press the search button and search !homecooks@vegantheoryclub.org and it should show up then and you can subscribe to federate with the community and have the posts come to your instance. Squidriot made the pancakes 💘 Roach made an awesome Lentil loaf:  Battletoads made tofu sticks with stuffing and mash:  Bee made some miso soup:  Gomb made mushroom alfredo with whole wheat pasta:  I made taco mac:  Bee made ratatouille (ve)gratin:  Getty made some awesome looking fried tofu, potatoes and chickpeas:  Curtis made work-day stew:  Bulba had a salad:  DT made some actually amazing looking pizza with fresh milled hard white wheat sourdough crust, alongside aged maple cashew cheese, cranberries, caramelized red onions, dates, garlic, and diced figs drizzled with sweet chili date reduction:  Mmori made Ochazuke:  Kwf made grilled tofu with sourdough: 
[Join the Discord](https://discord.gg/muuz7C6ZKx) and come chat with us about what we are cooking! We moved from lemmy.world to our own instance search and join [/c/homecooks@vegantheoryclub.org](/c/homecooks@vegantheoryclub.org) Also check out [/c/recipes@vegantheoryclub.org](/c/recipes@vegantheoryclub.org) for more traditional link aggregator type recipe links and blogs. Since this is very new if you can't see it on your instance please search for it and subscribe to cache it! Cover pic is battletoads Big couscous, tofu, vegetables  a literal train made Pissaladière  train also made cannaloni  Rileyann made chickpeas and tomato sauce  meeseh made random soup  luther made curry which was served over rice  kwf made tacos  juggalo made beans and potatoes  kwf made vegetables and sauce  gomb made scramble and maafe  curtis made some afternoon oats  db made some lentils and tortills
 Gomb's lentil quesadillas Please subscribe by going to search of your own instance and searching **!homecooks@vegantheoryclub.org** and our sister community **!recipes@vegantheoryclub.org** and subscribe on your instance. The way federation works is that no one will see the posts from a remote community until **at least one person on the local instance subscribes** so if you would like the content in your subscribed tab or think someone on your instance would like the posts please press the join button!
If you haven't seen us around in a while please subscribe to !homecooks[!homecooks@vegantheoryclub.org](https://vegantheoryclub.org/c/homecooks) we have our own (possibly the first?) vegan focused Lemmy instance. [Join the discord](https://discord.gg/muuz7C6ZKx) to see what the Vegan Come Cooks are up to!  Meesh made Seitan bourguignon  db made some tofu broccoli  getty coming in with lentil soup and kale  getty again with the peanut noodles, I made this one too  rileyann made delicious slop  Bulbasaur made rainbow noods  fala declared it is asparagus time, with tates and hummus  Bulba made kimbop, 👑  arcane potato made some really good brown rice and lentils at work  I made pancakes with chocolate bean sauce  alphor made koshari, the ultimate food
vegantheoryclub.org
**We're moving to our own instance!** Please search [!homecooks@vegantheoryclub.org](https://vegantheoryclub.org/c/homecooks) on your own instance and subscribe, this is important to getting the posts to show up on all instances. Thank you! Thank you Ruud and the team at lemmy.world for everything! The awesome thing about open source is getting to roll your own. Everyone on lemmy.world will be able to see the posts and participate as normal except the main cache will be hosted somewhere else. I'm nervous to close down this and move but I think it will be a lot of fun. See you on the flip side!
In a spirit of adventure I tried tofu skins the other day. Searching through the numerous options at our large Asian market, it looked like we found one that didn't have the California lead advisory statement on the package - but later found one buried in the fine print. We ate them anyway, and really like them, but wonder why they have lead. Internet searches so far haven't yielded any answers. Does anyone here know why they contain lead? PS / TIL: tofu skins apparently are not be confused with tofu curls.
Finally sprung for the 12lb bag because we love these things. I usually make buffalo soy curls and throw them on a salad or mac and cheese, or make lemon "chicken" orzo with them, but I'm open to other suggestions from anyone else who likes them since I have enough for about the next decade.
TL;DR: Please search and subscribe to [!homecooks@vegantheoryclub.org](https://vegantheoryclub.org/c/homecooks) on your instance to cache it on your instance so we can get visibility. We're moving to our own hosting. Thanks for everything Ruud! I'm excited to announce some big changes for our Vegan Home Cooks. As many of you know, Lemmy has been our platform of choice and we are hosted on the largest Lemmy instance lemmy.world. However, it's time for us to evolve and move to our own instance. Let me explain why. Lemmy.world, while a significant player in the Lemmy universe, has diverged in its vision and management from what we seek in a platform. The admins there have different political and operational views that don't align with our goals. This is no slight against them; it's just a matter of different paths. It's important to recognize that Lemmy is, at its heart, a passion project. Developed by talented individuals driven by their ideals rather than corporate goals, it operates on a scale that's more hobbyist than mass-market. This has its charms, but it also means that development isn't as rapid as one might expect in a more commercial environment. The thing is, this approach works for many in the Lemmy community. The developers, supported by donations, have been content with this pace and scale. Even major instances have been okay with this grassroots, community-oriented approach. For a platform born out of a communal ethos rather than a corporate one, this isn't surprising. However, things started shifting when Reddit made some API changes. Suddenly, Lemmy was thrust into the spotlight as a potential drop-in replacement for Reddit. This influx of users, many with expectations shaped by the slick efficiency of corporate tech, put an unprecedented strain on the platform and its developers. Imagine, a small, community-funded team suddenly dealing with the demands of 50,000 new users. It was a clash of cultures and expectations. Lemmy.world stepped up during this influx. Run by volunteers, they took a more corporate approach to manage the surge. Their rapid growth brought them under the spotlight, attracting both hackers who exposed major flaws and users who demanded rapid scaling and development. This brings us to the crux of the matter. There's a growing rift between the Lemmy developers and the team at lemmy.world. The developers, whose political views differ significantly from many in the Western tech sphere, run lemmy.ml with a distinct set of principles. The arrival of a large number of new users, many with different viewpoints, led to tensions and even bans. This situation has led to a split within the community. A group of developers, frustrated with the direction and pace of Lemmy, are creating Sublinks – a Lemmy-compatible platform. Their plan? To eventually replace Lemmy, particularly on large instances like lemmy.world, effectively outmoding the original platform. So, where does this leave us? We've been observing these developments and have concluded that the best way forward for our community is to establish our own Lemmy instance. This move will allow us to build a space that aligns with our values and needs, free from the external pressures and conflicts affecting the larger Lemmy ecosystem. This is a big step, but it's one that opens up exciting opportunities. We'll have more control over our platform's direction and be able to create an environment that truly reflects our community's spirit and needs. Please search and subscribe to [!homecooks@vegantheoryclub.org](https://vegantheoryclub.org/c/homecooks) on your instance to cache it on your instance so we can get visibility. We're moving to our own hosting. Thanks for everything @ruud@lemmy.world, you and your team have been a gracious host.
And here they are ready for action 
 
 A rich tvp filling with garlic mash, and i made a mushroom gravy to go with it. There's about a block and a half of vegan butter across the filling, mash, and gravy, so definitely not the healthiest of recipes. Delicious though.
More photos of the pizza being made: https://imgur.com/a/npeE1e8 based on this recipe (not intended as an endorsement): https://www.eatfigsnotpigs.com/chicken-caesar-salad-pizza-vegan/ toppings: - herbed compound butter (fresh parsley, minced garlic, oregano) - tomato slices - red onion slices - mozz. - breaded and fried tofu (as a kind of chkn) - caesar salad dressing (mayo, cashew cream, mustard, capers, parm, lemon juice) - lettuce - parm - bacon bits (used [this recipe](https://shaneandsimple.com/easy-vegan-bacon-bits/))
Chopped mushrooms, onion & spinach. Mixed that in a bowl with one of those microwavable golden rice packets, plus vegetable oil, salt, garlic powder, & smoked paprika. Stuck it all into the peppers, and into the oven. Didn't bother with pre cooking any of the ingredients or anything (obviously the rice is pre cooked in the pack.) It came out really tasty. The smoked paprika gave the peppers that barbecued type flavour which I love.
This is probably my favourite ramen dish. It's so rich and unctuous. I need to make more smokey chilli oil as I'm out and it's not quite the same with chilli crisp
A delectable assortment of vegetables interspersed in the finest rice noodles. The noodles are coated with a heaping spoon of 100% peanuts peanut butter, a giant glug of soy sauce and a sprinkling of my favorite hot paste.
How it tasted? Smokin!
 Turned out really good. The TVP works great for the texture.
I used almost half a bottle of wine, otherwise pretty basic bolognese with TVP grounds.
**The Endless Torment of the ‘Recipe?’ Guy** A rampant internet comment that just won’t die shows how recipes, and the people who develop them, are undervalued. By Tejal Rao Sept. 13, 2022 Picture him, scrolling Instagram. He slows down for a flash-lit image of pasta on someone’s crowded, linen-draped dining table. For a sunlit reel of chickpeas and olive oil breaking down into a golden pulp. For a bubbling pot of oxtail. He might not plan to cook these dishes — in fact, he probably doesn’t — but each post makes his thumbs tingle. Instinctively, impulsively, he begins to type: recipe? recipe?! recipe??! You could say that recipe guys represent a major area of growth for reply guys. And anyone can become a recipe guy: You just have to believe that every time you see an image of food, you’re also owed a recipe, then insist on it. Cooks and recipe developers who share their food on social media can ignore it, or at least try to, but the nagging chorus of “recipe?!” is present, and it’s reshaping social content in real time. “Social media was this way to be spontaneous and low-key and casual, but at some point, when I shared parts of my personal life, people started to expect a professionally tested recipe, too,” said Nik Sharma, a Los Angeles cookbook writer and photographer (who also contributes to The New York Times). Developing recipes is work, and it takes time. Mr. Sharma never intended to create them for home-cooked dishes he posted informally — say, a quick dinner of fried rice with ketchup he made after a busy day shooting cooking videos and writing his newsletter. He also didn’t want to come across as rude to commenters, or to let them down. “The easiest thing was to go, OK, I’m just not going to post what I eat, unless I’m working on the recipe,” Mr. Sharma said. He keeps his off-duty cooking private now, drawing a line between what’s personal and professional — a challenging exercise for food writers, since the two areas continuously overlap. Is it work, for example, when you cook dinner for your parents? The recipe developer Pierce Abernathy started sharing the meals he made for himself and his family during the pandemic, when he moved back in with his parents. He produced practical cooking videos on Instagram, filled with visual reference points and raw cooking sounds, and included the whole recipe just below in the caption. “The goal is to build an audience — the core of my business and how I make money is around engagement and numbers,” Mr. Abernathy said. “But I don’t want it to be a restrictive environment where I can’t be myself.” Like many social-first recipe developers, he plans to start publishing recipes on his own website soon, to monetize and own his content, and worries about how his audience will respond to that change. Will they have the resolve to leave the post, to go out and find the recipe? Though he occasionally shares ideas and techniques without detailed recipes, like a clean-out-the-fridge salad he made recently before heading to the airport, and images entirely unrelated to food, Mr. Abernathy finds that most posts that don’t include recipes can be a source of tension. “And when you do get those comments,” he said, “it feels a little demoralizing and dehumanizing.” On his show, “The One Recipe,” the food editor Jesse Sparks interviews guests about the recipes they make time and time again — the keepers. “Recipes can be seemingly so simple when they’re audience-facing,” he said, “and in some ways, it’s a success that people forget how much work is going on behind the scenes.” “But so many people get caught up in the immediate satisfaction of seeing a tangible product or good without grappling with how much time and resources and effort go into it.” Mr. Sparks interviews cooks who work at publications, as part of big teams, as well as those who are solely responsible for all of the shopping, testing, styling, shooting, editing and web production. In each case, the development process may be a little different, but the labor involved is usually immense and out of view — or ignored. “It all boils down to people needing to remember there’s a person on the other side of the screen who deserves space and support, time and rest,” Mr. Sparks said. Lucia Lee, a middle-school teacher in Brookline, Mass., posts photos of kimchi jjigae and seared mackerel to Instagram: neatly framed, overhead shots of simple, well-lit plates. She started her account as an archive of her home cooking, and celebrates the romantic possibilities of her favorite ingredients and techniques, often with loose, narrative recipes and notes on who grew the food, or whose original recipe served as inspiration. Ms. Lee is often under pressure, in comments and direct messages, to offer more detail and more structured recipes, and her instinct is to jump in and be helpful. But posting is a creative outlet for her. “I respond sometimes, if people are polite — a ‘please’ and a ‘thank you’ really go a long way,” Ms. Lee said. “But this isn’t my job, I can’t just pump out recipes for you.” In many ways, “recipe?!” is a familiar online demand that has flourished on social media. Every few months, for years now, a small but vocal group on the internet agrees that the people who share recipes and the stories behind them should just get to the recipe. They usually blame food bloggers for taking search engine optimization too far, or for plain old long-windedness and vanity. They demand that free recipes appear online without ads, introductions, process shots, context or stories. Without any trace of the people behind them. This unreasonable request has become a damaging cliché, a way of demonetizing the work and dismissing the writers — particularly women who write about cooking for their families. An animated Maritsa Patrinos comic, published on BuzzFeed in 2018, illustrated the early mood: A cheerful young man scrolls through a post about a “delicious lasagna recipe,” and wastes away to a skeleton before he can reach it. In the years since, that comic has become darkly self-referential — it may as well be about the get-to-the-recipe conversation itself. It never ends. In the last few months, though, I’ve come to think of “recipe?!” on social media, and of all its brash, insulting little iterations, as the last possible stage of this conversation, a kind of de-evolution with nowhere left to go. It’s a way of treating the people who share their cooking online entirely as products. But I think it’s also a way of becoming a bit less human. Of becoming more like compulsive web extensions, our only mission to scan, to want, to send the same command out into the void, over and over again, on our sad and infinite loops: recipe? recipe?! recipe?!!
 My absolute favourite dish. Extremely delicious miso ramen with a base made from kombu, dried shiitake mushrooms, red miso, and as a little secret ingredient a tiny bit of gochujang to give a spicy and umami 'oomph' to round things out. It has spring onions, a lot of garlic, bit of ginger, red and yellow bell peppers, chili pepper, carrots, and tofu and mushrooms seasoned with soy sauce.
 In Farsi that says "Chelo Ab-Nokhod and Gondi" and it is a play on a traditional dish called Ab-Gusht which translates to Water-Meat, Nokhod means chickpea. Chelo means rice. Gondi are a traditional Persian-Jewish soup dumpling traditionally made with ground meat, chickpea flour, cardamom, and lots of pepper. I replaced the ground meat with TVP and they came out just how I remember them. I added more soup to the bowls after taking the pictures.
 Eggplant, zucchini, mushrooms, and fresh basil and tomatoes.
 I'm going to the store today so I chopped up all the vegetables I had left from last week that might go bad soon. There is broccoli, cabbage, carrots, sweet peppers, and roma tomatoes with some red pepper paste, italian herbs, salt, pepper, sage, and a little corn starch slurry to coat everything, basically a ditalinni primavera to eat for a few days.
 The homemade pita bread is absolutely to die for. It's so so good and was easier to make than I was expecting. I got the recipe for it from here: https://thescranline.com/soft-pita-flat-bread-recipe/ Tzatziki is also super good and pretty simple to make. You just need vegan yoghurt (preferably greek-style), grated cucumber, olive oil, minced garlic or garlic powder, dried dill, some lemon juice and salt and pepper to your taste. It's delicious, you should give it a go if you haven't!
I added spinach and peas. With store bought breads, because I'm rubbish at bread.
A bit late with these, we made em a couple days after St. David's day
blackberry jam was homemade too, from last year.
Title pick is mmori's tomato caprese salad with homemade vegan mozz [Come join us on discord! ](https://discord.gg/Cxg8gr9sFG) We are not a "food porn" community, plating is nice but not required. Just take a pic of what you're eating and share. We're trying to show the world what real vegans eat. Sometimes that is slop! We're a small community of friends who love cooking and there is no expectation on professionalism. Join us and lets talk about what we're making today!  alphor made some bangin beans on toast  battletoads made some aamzing tvp balls and spaghet  A traditional VHC lentil slop dish by curtis  edon made Orange Tofu  Goose made dumpster bread mmmmm  Jerry coming in with some mac n cheez  the kwf made some potatoes chief obrien  Meesh made an amazing looking bread  mmori Made some pestiños, a traditional holiday food!  Rileyann made some awesome looking sausage patties  Soup posted some tasty looking beans and rice - my favorite :D  Train shared gnocci with vegetables
 Served with some pan-fried marinated tofu. I took the recipe directly from Yeung Man Cooking: https://www.youtube.com/watch?v=SI7ih37xJyc
Vegan Home Cooks
!veganhomecooks@lemmy.worldCome 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.
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. Adults Only.
While this isn't a community for adult material we expect everyone who participates to be an adult. If you have a gross and profane username you will be removed.