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I didn’t go across town to the grocery to pick up mung beans but after 4 failed attempts at finding them on my side of town it just used lentils. Also I couldn’t have been more fucked up than I was when I made this. I hope this is just close,
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
We're all a mess of paradoxes. Believing in things we know can't be true. We walk around carrying feelings too complicated and contradictory to express. But when it all becomes too big, and words aren't enough to help get it all out, there's always music.
T3ddy F1a1r
Which Ditch Bridge Troll Doesn't Want This
made a variation on snowman's enchiladas last night. i added mashed sweet potato instead of russet and they were delicious. the dog was excited that he got the extra mash.
Post by uncle silly philly on May 22, 2024 10:40:09 GMT -5
I’m reviving this thread. last night I made a recipe that T3ddy F1a1r also happened to make so this counts!! we made vegan domoda, a Gambian peanut stew. I had been wanting to make it for a while and man did it slap. so warm and comforting. gonna be adding this into my regular rotation of dinners. I love savory recipes that include cinnamon bc it’s not something I’m used to tasting in non-baked goods but my brain was like “yes, this is right!”
The only changes I made were omissions since I didn’t have everything on hand (jalapeño, kale, cilantro) but I didn’t miss it. served it with some rice and had two servings ✌️
I found this site because the author puts together a whole weekly menu of meals, with shopping list included, so I go here when I'm in a time crunch and need to get the grocery order submitted on Sunday night.
it's vegan recipe, but i'm sure adding some shredded cheese would be pretty good too. haven't made this specific recipe, usually i just wing it on enchiladas but they are a go-to for having leftovers for lunches. I typically use el pato (yellow can with a duck) as my enchilada sauce, and this has an additional avocado cilantro sauce to drizzle on top. usually I'm lazy and make more of an enchilada lasagna by layering the corn tortillas rather than take the time to roll up them all up. I also add a generous amount of tapatio or el yucateca hot sauce and diced jalapeno after plating because i like my shiz spicy.
I made this over the weekend and omg. Leftovers for days and I’m psyched. My notes:
1. It did not need the cilantro sauce imo 2. I needed two more corn tortillas, otherwise the tortillas were way too full and the filling spilled out 3. Needed a bit more enchilada sauce bc the tortillas were still a lil dry 4. I added cheese, very yes 5. Something about the bell peppers threw me off. Like it was too sweet compared to the rest of the filling? idk, maybe I didn’t add enough salt or cook em long enough
For next time: 1. Might try it with flour tortillas and see how I like that. The corn tortillas disintegrated once I plated it 2. Also might try it with pinto beans 3. Halve the recipe 4. Use queso fresco (I only had cheddar on hand, and although not bad I woulda preferred the queso fresco) 5. Add WAY more salt
I really like your idea of doing a “lasagna” though! That would solve the corn tortilla disintegration. overall v easy recipe, v filling and v tasty
I found this site because the author puts together a whole weekly menu of meals, with shopping list included, so I go here when I'm in a time crunch and need to get the grocery order submitted on Sunday night.
it's vegan recipe, but i'm sure adding some shredded cheese would be pretty good too. haven't made this specific recipe, usually i just wing it on enchiladas but they are a go-to for having leftovers for lunches. I typically use el pato (yellow can with a duck) as my enchilada sauce, and this has an additional avocado cilantro sauce to drizzle on top. usually I'm lazy and make more of an enchilada lasagna by layering the corn tortillas rather than take the time to roll up them all up. I also add a generous amount of tapatio or el yucateca hot sauce and diced jalapeno after plating because i like my shiz spicy.
I made this over the weekend and omg. Leftovers for days and I’m psyched. My notes:
1. It did not need the cilantro sauce imo 2. I needed two more corn tortillas, otherwise the tortillas were way too full and the filling spilled out 3. Needed a bit more enchilada sauce bc the tortillas were still a lil dry 4. I added cheese, very yes 5. Something about the bell peppers threw me off. Like it was too sweet compared to the rest of the filling? idk, maybe I didn’t add enough salt or cook em long enough
For next time: 1. Might try it with flour tortillas and see how I like that. The corn tortillas disintegrated once I plated it 2. Also might try it with pinto beans 3. Halve the recipe 4. Use queso fresco (I only had cheddar on hand, and although not bad I woulda preferred the queso fresco) 5. Add WAY more salt
I really like your idea of doing a “lasagna” though! That would solve the corn tortilla disintegration. overall v easy recipe, v filling and v tasty
yeah, the 'lasagna' style really helps with the corn tortillas falling apart. the bottom ones get a little soggy, especially as leftovers. if you fry em in some oil a little bit before layering that helps.
Okay I said I'd post something so this week I want to do Japchae.
(From wikipedia) Japchae is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine. It's typically prepared with dangmyeon (당면), a type of cellophane noodles made from sweet potato starch; the noodles are mixed with assorted vegetables, meat, and mushrooms, and seasoned with soy sauce and sesame oil.
Usually all of the japchae I've eaten is made with small strips of pork, but I am going to use the recipe from my vegan cookbook that I found the moong dal from that I posted here.
Here are links to two different vegan recipes I found, a simpler one and a more complex one with more ingredients and detail if you feel like splooging a big and not concerned about time to prepare.
