Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
Animal liberation is essential to any leftist movement.
Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.
Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".
Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.
Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.
Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
I made myself chana Masala for dinner tonight using this recipe. It is awesome! The perfect blend between warm hot spices and soft chickpeas.
I didn't know about amchur powder until a couple of months ago but oh my God it is good! It is dried unripe mango and gives a fruity acidity to anything you add it to. The tanginess from the amchur really brings the dish together and elevates it from being just chickpeas and canned tomatoes into something amazing.
Looks amazing! That's my all-time favorite
dish
In lieu of amchoor powder, one time I threw a piece of mango and some lemon juice in the sauce before I blended it up and that was pretty bomb. Another favorite modification of mine was using a can of tomatoes that had some green chilis in it too when I got it on sale. I also like adding a pinch of hing
I added hing as well, it is delicious.