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Please help me use up Ingredient X.

Ahoy folks! I thought I'd start a thread where you can ask for recipes and advice on how to use up an ingredient (e.g. a vegetable, fruit, grain, bean, etc.) of which you have lots and lots and lots; or which is new to you and you don't know where to start with it.

I'll go first. :P I have many, many tasty carrots from the farmers' market which I need to use before they go soft.

Recipes, please.

I know, I know, carrots - simple - should be a no-brainer... but I was not fond of them for a long time, simply because I'd never known anything but raw or steamed carrots with very little flavour. I like to do INTERESTING things with them. They're so adaptable! Gimme your adaptations! :D

fermented bean curd

http://images.google.com/url?source=imgres&ct=img&q=http://www.hsaba.com/wp-content/uploads/2008/08/fermentedbeancurd.jpg&usg=AFQjCNEWzTfx2Tad4ZdBeWqog-r_lxIaxg

the other day at the asian grocery - i bought something that looks pretty similar to the picture above.  i tasted it and - hmm, it was just...about...the...most...disgusting...thing...i ever tasted.

i'm thoroughly convinced there must be ways to incorporate it into dishes to really make a dish sing.  i recently tried a small dab inside of some lettuce, and while still a bit gross - the flavor was diluted considerably. I feel strongly that this could have tons of potential for providing a really unique flavor to a dish.  Question is - what's the dish?  Something simple, w/o tons of ingredients (or my ADD eyes glaze over like this... :D...), and low to no sodium (no soy sauce - but i can use modest amounts of Bragg's Amino Acid instead).

I've got a hankering for this stuff now - if i can stomach the bitter gourd, i know i can do this - please help!!  :^

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um, red wine?  we had a bunch of people over and someone left a HUGE bottle of red wine, opened, on our counter.  how long can i cook with this before it's bad?  any ideas of maybe a sauce to make and freeze?

Make sangria glazed tofu or tempeh. make a marinade/glaze by combining red wine with apple juice, orange juice, sherry, tamari. Steam tempeh and add it to marinade. Let sit for at least an hour, overnight is even better. Panfry the tempeh, reserving liquid. In a measuring cup, mix 1/2 - 1 cup of water with some cornstarch (a TBSP or so), slowly whisk in marinade and cornstarch mix until it gets all glazey and delicious. Serve that shit over some quinoa or brown rice. Or in a tortilla!

This could also be awesome with some fajita style onions and peppers. Add hot sauce or jalapeno for some heat.

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fermented bean curd

http://images.google.com/url?source=imgres&ct=img&q=http://www.hsaba.com/wp-content/uploads/2008/08/fermentedbeancurd.jpg&usg=AFQjCNEWzTfx2Tad4ZdBeWqog-r_lxIaxg

the other day at the asian grocery - i bought something that looks pretty similar to the picture above.  i tasted it and - hmm, it was just...about...the...most...disgusting...thing...i ever tasted.

i'm thoroughly convinced there must be ways to incorporate it into dishes to really make a dish sing.  i recently tried a small dab inside of some lettuce, and while still a bit gross - the flavor was diluted considerably. I feel strongly that this could have tons of potential for providing a really unique flavor to a dish.  Question is - what's the dish?  Something simple, w/o tons of ingredients (or my ADD eyes glaze over like this... :D...), and low to no sodium (no soy sauce - but i can use modest amounts of Bragg's Amino Acid instead).

I've got a hankering for this stuff now - if i can stomach the bitter gourd, i know i can do this - please help!!  :^

Is it a paste?  I use fermented bean paste to flavor soups and grains. 

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the jar that i have - looks pretty much exactly like the one in the picture - so i'd say no, it's not really a paste - more like well stinky pieces of tofu...heheheh (must stop calling it stinky...approach the stin..err...tofu...become friends w/the tofu, become one w/the ...oh gawd - i don't wanna hu...anyhow..)

i'm guessing that the paste you're referring to would be more akin to miso paste, maybe?  i'm not sure how related the two might be?

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In reply to the question about what to do with leftover red wine:  make your own red wine vinegar. Add a little vinegar to it to get it started and fermenting, and voila, red wine vinegar!

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SirD, I'm very odd as you know but I like fermented beancurd just on the side, particularly if I'm eating something that came out rather bland, like a rice dish or whatever. I take a tiny bit on my fork and scoop up some of the dish, and pop it in. It is an acquired taste but one that I quickly acquired. In any case, it keeps for ages in the fridge in a tightly-covered jar.

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SirD, I'm very odd as you know but I like fermented beancurd just on the side, particularly if I'm eating something that came out rather bland, like a rice dish or whatever. I take a tiny bit on my fork and scoop up some of the dish, and pop it in. It is an acquired taste but one that I quickly acquired. In any case, it keeps for ages in the fridge in a tightly-covered jar.

the fridge? really. oops!  :o i  have it in the pantry.  As i didn't purchase it from the refridgerated (sp.?) section - i didn't think to put it in the fridge after opening.  But i guess that makes sense, kinda like mustard or ketchup, pickles, etc, it goes in the fridge after opening - oops!

should i toss it and buy a new one maybe?

you're going to make me eat it by itself again and then when i come back to say that i did it - you're going to laugh at me and go "April Fools"!!! aren't you? :hrmm: bwah hah hah 

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the jar that i have - looks pretty much exactly like the one in the picture - so i'd say no, it's not really a paste - more like well stinky pieces of tofu...heheheh (must stop calling it stinky...approach the stin..err...tofu...become friends w/the tofu, become one w/the ...oh gawd - i don't wanna hu...anyhow..)

i'm guessing that the paste you're referring to would be more akin to miso paste, maybe?  i'm not sure how related the two might be?

The one I use is Korean, I never thought about whether it is the same as miso... I would think it is, but I don't feel like they taste the same...  anyway, I will definitely be on the look out for fermented soy bean curd on my next asian market mission.  Sounds tasty to me :-)

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the jar that i have - looks pretty much exactly like the one in the picture - so i'd say no, it's not really a paste - more like well stinky pieces of tofu...heheheh (must stop calling it stinky...approach the stin..err...tofu...become friends w/the tofu, become one w/the ...oh gawd - i don't wanna hu...anyhow..)

i'm guessing that the paste you're referring to would be more akin to miso paste, maybe?  i'm not sure how related the two might be?

The one I use is Korean, I never thought about whether it is the same as miso... I would think it is, but I don't feel like they taste the same...  anyway, I will definitely be on the look out for fermented soy bean curd on my next asian market mission.  Sounds tasty to me :-)

ugh!  I can always send you mine - ha ha - let it go to a good caring home :).  I"m just going to end up using and abusing it. On second thought, considering that it's maybe supposed to be refridgerated and it's been sitting in my pantry - i might have a *better* place in mind for it... *whoosh*  :P

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I dunno about "supposed" to be refrigerated...I just do. Overkill, maybe. Because after all it's already fermented. I know that the barley (mugi) miso I bought off the shelf in the organic store wasn't even really sealed, and it was fine, and is fine living in my cupboard. And yet the white miso and red miso (hatcho and I can't remember the name for white) def are supposed to be in the fridge.
Do whatever you feel. I like fermented beancurd. Mine comes with rice in the jar, kind of to keep the pieces from sticking together, I think. The guy in the Asian supermarket thinks I'm amazing. He says, "You like this? But it's so strong for Europeans!"
Yeah, I like it. When I have the flu or a cold I have been known to spread it on toast. It makes me happy inside. I like miso on baked potatoes, particularly with hummus on top. You might try it with that.

You could try stirring it into Ramen soup like the computer geeks at my college did, and may do yet.

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I dunno about "supposed" to be refrigerated...I just do. Overkill, maybe. Because after all it's already fermented. I know that the barley (mugi) miso I bought off the shelf in the organic store wasn't even really sealed, and it was fine, and is fine living in my cupboard. And yet the white miso and red miso (hatcho and I can't remember the name for white) def are supposed to be in the fridge.
Do whatever you feel. I like fermented beancurd. Mine comes with rice in the jar, kind of to keep the pieces from sticking together, I think. The guy in the Asian supermarket thinks I'm amazing. He says, "You like this? But it's so strong for Europeans!"
Yeah, I like it. When I have the flu or a cold I have been known to spread it on toast. It makes me happy inside. I like miso on baked potatoes, particularly with hummus on top. You might try it with that.

You could try stirring it into Ramen soup like the computer geeks at my college did, and may do yet.

thanks for this info - i'll say this, this conversation is definitely making me curious to try it again - the flavor is so unique - and in that aspect - it's awesome!

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thanks, everyone, for the red wine suggestions!  sangria - duh!  red wine vinegar - duh!  this is why i love vegweb.  like *that* i have wicked ideas.

SB, i am totally making that glaze.  freakin delish sounding.

thank you thank you!

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Not to mention, pears, peaches or apples poached in red wine with cinnamon, sugar and clove.

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Not to mention, pears, peaches or apples poached in red wine with cinnamon, sugar and clove.

mmmmmmmmmmmmmmmmmmmmmmmm!

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sirdidy, i don't think i've ever seen that before!
hmm.  i am curious now, too, about how to make it edible.

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funny you should ask - as i was just getting ready to post this...

(sauted in some vegan margarine with diced onions and garlic) tofu, diced celery, small amount of fermented bean curd ("fbc") , papaya, various spices (garlic powder, tumeric, curry, mustard, black pepper), small touch of bragg's amino acid, coconut milk

http://farm3.static.flickr.com/2625/3714935976_f4a9bdeb96.jpg?v=0

have to be careful because a little really does go a long way - you could definitely taste the fbc, but i enjoyed the taste.  if you eat this up between some bread - as i did that too - then i really enjoyed it just that much more...

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Looks like scrambled brains.

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what?!? how dare you >:( why of all the... :-\

just messing.  Yes! I know this  :-[...lmao.  i was thinking the same thing when i looked at the picture.

it actually looked better in person, believe it or not.

now - whether or not it actually ~tastes~ like scrambled brains, this i'm afraid i would have no input on  :P

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it's scrabled soybean brains.

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Actually, being soy, it's scrambled graaaiins...perfect for a vegan zombie!  ;D

Brains look nothing like that. I know this because my MIL used to buy and cook them. Geee-roossss. :P

I could see putting this in a wrap!

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