Jackfruit has been used as a goat meat substitute, drowned in spices.
Must be right texture.
Still lacking...
Must be right texture.
Still lacking...
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Since I can enjoy both on any given day, I am having trouble imagining that.
Those who ferment know that you have to push the fruits of your labour down and mix it a little for the first day or two. I have done that and then dared to taste the residue on the spoon.
Note to self: Don't do that at 7 in the morning. It's now 8 and the burn is still there. Darn good thing I wore gloves yesterday.
Raw jackfruit has quite a different texture to ripe jackfruit.
The South Indian and African varieties also differ in texture and size.
Also, you may be getting quite a different variety from what is sold in North India.
The South Indian and African varieties also differ in texture and size.
Also, you may be getting quite a different variety from what is sold in North India.
only fake meat I really tolerate is Quorn mince. And only because it allows me to make dishes that I couldn't otherwise and is a really good source of protein. I'm still hunting for something to put in toad in the hole to make it palatable for vegitarians. Most fake sausages have the consistence of cardboard and less flavour.
Mashed corn?
Coarse ground?
Or the multitude of savory dishes from Rajasthan and Gujarat, where a lot of the population is vegetarian, to the extent that they will not anything that grows underground...carrots, onions, ginger, garlic, peanuts even.
You might find something interesting there.
Coarse ground?
Or the multitude of savory dishes from Rajasthan and Gujarat, where a lot of the population is vegetarian, to the extent that they will not anything that grows underground...carrots, onions, ginger, garlic, peanuts even.
You might find something interesting there.
I could never convert to Jainism for just the reason of giving up of onions. Wife is of Rajasthani origin so we make all that stuff as well.
Specifically I was talking about converting traditional meat based UK peasant dishes that I know how to cook into veggie friendly versions. For that you need a replacement for the lump of dead animal.
Specifically I was talking about converting traditional meat based UK peasant dishes that I know how to cook into veggie friendly versions. For that you need a replacement for the lump of dead animal.
Yam can be made to taste like sausage.
She is Hindu or Jain?
We lived in Jaipur, 1974 to 1981, and my wife is from there.
And many Marwadi friends from Pali and Bikaner here.
Look up 'Undhiyu', some nice spicy tube like dumplings in there.
Simple change the spices to suit.
She is Hindu or Jain?
We lived in Jaipur, 1974 to 1981, and my wife is from there.
And many Marwadi friends from Pali and Bikaner here.
Look up 'Undhiyu', some nice spicy tube like dumplings in there.
Simple change the spices to suit.
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Samples:
https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwiB6pS3iNb6AhV_5nMBHYTHAK4QFnoECBQQAQ&url=https://www.tarladalal.com/methi-muthia-gujarati-methi-muthia-1360r&usg=AOvVaw2ywGOw3CjX5QXORKKKUgqR
https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ahUKEwiB6pS3iNb6AhV_5nMBHYTHAK4QFnoECBYQAQ&url=https://www.vegrecipesofindia.com/methi-muthia-steamed-methi-muthia-fried/&usg=AOvVaw2dTMREWJtSBiQ8M9BMusfq
No ties to posters, 'Undhiyu' is a traditional winter dish in Gujarat State, where I live.
Some variants include a cooking method where the earthen pot containing the ingredients is buried under a fire, and cooks overnight.
https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwiB6pS3iNb6AhV_5nMBHYTHAK4QFnoECBQQAQ&url=https://www.tarladalal.com/methi-muthia-gujarati-methi-muthia-1360r&usg=AOvVaw2ywGOw3CjX5QXORKKKUgqR
https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ahUKEwiB6pS3iNb6AhV_5nMBHYTHAK4QFnoECBYQAQ&url=https://www.vegrecipesofindia.com/methi-muthia-steamed-methi-muthia-fried/&usg=AOvVaw2dTMREWJtSBiQ8M9BMusfq
No ties to posters, 'Undhiyu' is a traditional winter dish in Gujarat State, where I live.
Some variants include a cooking method where the earthen pot containing the ingredients is buried under a fire, and cooks overnight.
Hindu
I really think you should look up what a toad in the hole is before offering me suggestions of replacement ingredients...
I really think you should look up what a toad in the hole is before offering me suggestions of replacement ingredients...
Something on the lines of sausage in Yorkshire Pudding, that was my impression.
You are looking for a vegetarian sausage, I think?
You are looking for a vegetarian sausage, I think?
I'm looking for protein that will keep shape and texture when cooked in the oven and not taste like cardboard. There are some cheese and leek sausages I make that do a good job but the dinner is carb heavy anyway.
I am trembling with worry taking mamselle to FR in a few weeks as she has developed celiac (gluten intolerance). A diet of buckwheat crepes I guess.
There are lintel flours available, and others.
Barley, rye, oats, quinoa as well.
Depends on the strength of the reaction, that means allergy level.
Take an Epi-pen along.
Read this, and other articles for more information:
https://acaai.org/allergies/allergic-conditions/food/wheat-gluten/
Barley, rye, oats, quinoa as well.
Depends on the strength of the reaction, that means allergy level.
Take an Epi-pen along.
Read this, and other articles for more information:
https://acaai.org/allergies/allergic-conditions/food/wheat-gluten/
Bill, lintel is full of protein, at least that is my impression.
Sausages are basically meat paste in a casing which was traditionally intestines, now Nylon is used at times.
Either way, they are dull in taste compared to spicy Indian food, so a discussion with the Mrs. may be a good idea.
Also, you have to use what is available, that is a constraint as well. And it has to stand up to baking temperature and time.
From Asterix: 'Boiled in mint sauce! Poor thing!' ....Obelix saying that to Asterix, he liked his boar roasted.
The spice levels differ a lot in India, so I am not in a position to say anything about others.
Individual preferences differ a lot as well.
Sausages are basically meat paste in a casing which was traditionally intestines, now Nylon is used at times.
Either way, they are dull in taste compared to spicy Indian food, so a discussion with the Mrs. may be a good idea.
Also, you have to use what is available, that is a constraint as well. And it has to stand up to baking temperature and time.
From Asterix: 'Boiled in mint sauce! Poor thing!' ....Obelix saying that to Asterix, he liked his boar roasted.
The spice levels differ a lot in India, so I am not in a position to say anything about others.
Individual preferences differ a lot as well.
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eek not good Coeliac is a pain. I must admit I thought if you got to a certain age you wouldn't then develop it. Fingers crossed you work a way through the French cuisine minefield.
Wrong.
Have you ever considered, if you don't have anything useful to contribute to take your hands off the keyboard? My wife is the one who requests this dish, do you've managed to insult two people in one sentence.