vegan
:vegan-liberation:
Welcome to /c/vegan and congratulations on your first steps toward overcoming liberalism and ascending to true leftist moral superiority.
Rules
No plant-based diet bullshit or promotion of plant-based capitalism.Veganism isn't about you, it's about historical materialist anti-speciesism, anti-racist animalization, and animal liberation. Ethical vegans only.No omni apologists or carnists.Babystepping is for libs, and we're not here to pat you on the back. Good faith questions and debate about how to fight for animal liberation are allowed.No advocating violence to any species for any reason.If you think this is negotiable GTFO. This includes but is not limited to animal testing, slaughter, and mass euthanasia. Anything that promotes speciesism or the commodification of animals will be removed.Use Content Warnings and NSFW tags for triggering content.Especially if a comrade requests it.Questions about diet belong inc/food. It's also a great place to share recipes.In all sections of the site, you must follow theHexbear.net Code of Conduct.
Resources
Animal liberation and direct action
- Animal Liberation Press (ALF)
- Wiki on Ethical Veganism
- Wiki on the Animal Liberation Front
- Wiki on Total Liberation
- Different approaches to AL direct action
- Earth First! manual and tactics
- Support prisoners of conscience: Vegan Prisoners Support Group (UK)
- If someone tells you to put some paint on your hands, tag some buildings and then go turn yourself into the police - your "rebellion" is a fucking op
Read theory, libs
- 18 Theses on Marxism and Animal Liberation
- Racism as Zoological Witchcraft: A Guide to Getting Out
- Animal Liberation
- The Death of Nature
- The Case for Animal Rights
- Anarchism and Animal Liberation
- Total Liberation
- The Unbearable Whiteness of Milk
- Speciesism as a Precondition to Justice
- Beasts of Burden: Animal and Disability Liberation
- Citations Needed on media portrayals of animal rights activists
- The Jungle
Vegan 101 & FAQs
- Black Vegans Rock resources page
- Animal Rights: The Abolitionist Approach FAQs
- 30 Non-Vegan Excuses & How to Respond to Them
- Guide to justifications for harming and exploiting animals
- Your Vegan Fallacy Is
- The Radical Left’s Top 10 Objections to Veganism (And Why They Suck)
- Animal Liberation Front FAQs
If you have any great resources or theory you think belong in this sidebar, please message one of the comm's mods
Take B12. :vegan-edge:
One thing that makes a huge difference is fresh spices. Even if the spices themselves aren't super fresh, if you buy whole spices they degrade much slower than pre ground. A cheap coffee grinder is super handy for this. They are also cheaper. I have a bag of garam masala mix and I just grind what I need each time.
If you are comparing to restaurant food you might not be using as much fat and salt as they do. Personally I don't cook with oil but common practice is to fry the spices and aromatics a bit to help release their flavours.
Fresh onion and ginger also makes a big difference I find, and lots of it. When I make a tomato gravy I process the onion and ginger together in the food processor for the base.
navratan: 
rajma: 
Indian restaurant food uses a lot of oil and salt. Add more than the recipes call for.
Use recipes from vahchef. Veganize them. He's legit.
Soy curls are better if you mess with them a lot. For example, let's say you are adding them to a northern curru, you want something tandoor-ish. If you just throw them straight into the sauce, they will just become squishy, absorb a little sauce, and taste kind of funny from the soy oil left over from the extrusion process.
To make them have a nice flavor on the inside, a texture that seals this in, and a surface that is spiced, you've gotta do something like this:
- Rehydrate in water.
- Squeeze out like a sponge. It will make the water oily/milky.
- Repeat at least once until it runs clear. Swuish out the water into the sink.
- Soak in broth. Any broth that tastes nice to you. There are faux chicken ones.
- Coat in starch and deep fry. This seals in the flavor and creates texture.
- Marinate in your preferred surface flavoring.
- Coat in starch and deep fry again. This locks in the spices.
- Add to sauce.
You can cut out steps to save time but you will sacrifice elements. Each later step is less important than the previous one in my opinion.
when I am graced with a buffet full of these exquisite succlent dishes I cannot contain the beast
Enjoying a meal? A succulent Indian meal?
I feel you and this weekend I just had the most satisfying, succulent saag (palak) paneer with tofu instead of cheese.
It was something like this:
https://www.lazycatkitchen.com/saag-tofu-vegan-saag-paneer/
Amazing