PLANTS PLANTS PLANTS (also NUT MILK)

Oblomov Boblomov wrote:Just tried something new to go with lunch: pak choi.

Sliced it in half, rubbed it with vegetable oil, garlic and soy sauce and put it straight onto a George Forman grill for 3-4 minutes.

It's the first time I've been aware of eating pak choi and I'd say it was pretty damn good.

Verdict: 8/10 would eat again.

Pak choi is fantastic and is a staple for every stir fry I make.

I like the Quorn fishless fish fingers, can make a semi-decent fish finger sandwich with them and they don't taste too weird.

Agree re: Quorn fish fingers. Also Quorn chicken nuggets are good. And Quorn quoquetail sausages. Ooh and Quorn escalopes.

Basically quorn excells in imitating processed meat products, especially because when you're eating a real cocktail sausage there's always that lingering "hmm... what part of the pig did they mash up into this to get past the minimum allowable quota for them to label it as pork?" feeling.

aayl1 wrote:

Oblomov Boblomov wrote:Just tried something new to go with lunch: pak choi.

Sliced it in half, rubbed it with vegetable oil, garlic and soy sauce and put it straight onto a George Forman grill for 3-4 minutes.

It's the first time I've been aware of eating pak choi and I'd say it was pretty damn good.

Verdict: 8/10 would eat again.

Pak choi is fantastic and is a staple for every stir fry I make.

Jumping on the pak choi wagon, it’s good stuff. Probably no nutritional value though, à la lettuce.

Balladeer wrote:

aayl1 wrote:

Oblomov Boblomov wrote:Just tried something new to go with lunch: pak choi.

Sliced it in half, rubbed it with vegetable oil, garlic and soy sauce and put it straight onto a George Forman grill for 3-4 minutes.

It's the first time I've been aware of eating pak choi and I'd say it was pretty damn good.

Verdict: 8/10 would eat again.

Pak choi is fantastic and is a staple for every stir fry I make.

Jumping on the pak choi wagon, it’s good stuff. Probably no nutritional value though, à la lettuce.

Disappointed to hear this, but when I (very quickly) checked it out it seems there could be hope yet:

The good: This food is very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Protein, Thiamin, Niacin and Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Potassium and Manganese.

The bad: This food is high in Sodium, and a large portion of the calories in this food come from sugars.

Read More https://nutritiondata.self.com/facts/ve ... z6OxzAfopS

https://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2377/2

aayl1 wrote:Agree re: Quorn fish fingers. Also Quorn chicken nuggets are good. And Quorn quoquetail sausages. Ooh and Quorn escalopes.

Basically quorn excells in imitating processed meat products, especially because when you're eating a real cocktail sausage there's always that lingering "hmm... what part of the pig did they mash up into this to get past the minimum allowable quota for them to label it as pork?" feeling.

I love the chicken nuggets.

I want to like Asda's veggie range but there's a weird cardboard taste to some of their stuff. It looks better - like the meatballs feel as if they've just been freshly rolled from mince etc like meat ones, but the taste is just really lacking.

Quorn products are mostly terrible imo, I can just about tolerate the mince and burgers but everything else is basically inedible.

Ironhide wrote:Quorn products are mostly terrible imo, I can just about tolerate the mince and burgers but everything else is basically inedible.

I always feel squiffy after eating quorn stuff, it’s mark.

The last time I had quorn mince the difference was very noticeable, but that was years ago. It may have improved since?

The mince has come a long way. The burgers are fine too but are completely outclassed by other products on the shelves since burgers are, for whatever reason, the flagship meat-free thing for companies to get right.

aayl1 wrote:

Oblomov Boblomov wrote:Just tried something new to go with lunch: pak choi.

Sliced it in half, rubbed it with vegetable oil, garlic and soy sauce and put it straight onto a George Forman grill for 3-4 minutes.

It's the first time I've been aware of eating pak choi and I'd say it was pretty damn good.

Verdict: 8/10 would eat again.

Pak choi is fantastic and is a staple for every stir fry I make.

This, it’s strawberry floating fantastic. Would definitely recommend.

Has anyone else tried the Linda McCartney Vegetarian Chicken bucket that was launched this year? I bought it was it was on offer (down to £3 I think) and it was pretty good. Don't think I'd pay a fiver for it though when it's full price.

Thread of the year is in the bag here .

The market is really opening up – imitation products are getting better all the time and hopefully they will continue to do so.

Anybody make good use of fennel? I have a few times but for some reason it always feels like a bit of a pain, even though it's really not. Sometimes I have bought a fennel and not got round to using it for so long that it's had to go in the bin. Get it in a risotto and you're onto a winner.

Karl_ wrote:Albear's gonna lose it when he comes back and sees we've moved on to milk chat

Cheers Karl. I was on my tablet so wouldn't want to risk trying to split a thread via my greasy touchscreen.

We sometimes have the quorn chicken nuggets, the first time we tried them we couldn't tell the difference. We dont really eat a lot of meat, we have bacon and chicken and that's about it really. I can't remember the last time I made beef burgers or had lamb.

Ella's grandparents are vegans, and they give her a lot of different vegan stuff to try when she goes over. Most of the time she can't tell the difference. She doesn't like vegan cheese though. Her grandparents also run their own vegan baking business and those cakes taste amazing.

Oblomov Boblomov wrote:Thread of the year is in the bag here .

The market is really opening up – imitation products are getting better all the time and hopefully they will continue to do so.

Anybody make good use of fennel? I have a few times but for some reason it always feels like a bit of a pain, even though it's really not. Sometimes I have bought a fennel and not got round to using it for so long that it's had to go in the bin. Get it in a risotto and you're onto a winner.

This is a really good recipe (though not a risotto)

https://www.meatfreemondays.com/recipes ... mato-stew/

Rex Kramer wrote:

Oblomov Boblomov wrote:Thread of the year is in the bag here .

The market is really opening up – imitation products are getting better all the time and hopefully they will continue to do so.

Anybody make good use of fennel? I have a few times but for some reason it always feels like a bit of a pain, even though it's really not. Sometimes I have bought a fennel and not got round to using it for so long that it's had to go in the bin. Get it in a risotto and you're onto a winner.

This is a really good recipe (though not a risotto)

https://www.meatfreemondays.com/recipes ... mato-stew/

Looks good and very simple, thank you.

My wife won't go anywhere near olives, unfortunately, so I'll have to give it a go without those.

Oblomov Boblomov wrote:

Rex Kramer wrote:

Oblomov Boblomov wrote:Thread of the year is in the bag here .

The market is really opening up – imitation products are getting better all the time and hopefully they will continue to do so.

Anybody make good use of fennel? I have a few times but for some reason it always feels like a bit of a pain, even though it's really not. Sometimes I have bought a fennel and not got round to using it for so long that it's had to go in the bin. Get it in a risotto and you're onto a winner.

This is a really good recipe (though not a risotto)

https://www.meatfreemondays.com/recipes ... mato-stew/

Looks good and very simple, thank you.

My wife won't go anywhere near olives, unfortunately, so I'll have to give it a go without those.

I always dump the olives as well as I'm not keen (though I love olive oil).

Rex and Mrs. Boblomov have this one right (sorry Heskimo).

Balladeer wrote:Rex and Mrs. Boblomov have this one right (sorry Heskimo).

Ah well!

Balladeer wrote:The last time I had quorn mince the difference was very noticeable, but that was years ago. It may have improved since?

Quorn mince is still pretty much identical to when I tried it at uni (was in a house-share with 2 vegetarians) - as you say, it's pretty obvious it's not "proper" mince and comes out quite... fluffy? compared to normal mince. I think that's the only way I can think to describe it haha! It's actually a bit similar to frozen beef mince which also sort of comes apart and becomes a lot more granular than mince should be. There's quite a few much better alternatives knocking around now.

aayl1 wrote:Basically quorn excells in imitating processed meat products, especially because when you're eating a real cocktail sausage there's always that lingering "hmm... what part of the pig did they mash up into this to get past the minimum allowable quota for them to label it as pork?" feeling.

I agree - I think that's why it's the easiest to get things like sausage rolls bang on too. Most of the flavour of those and many other processed meats like chorizo and what not comes from the seasoning rather than the meat itself as they're all bulked up with other stuff. So once they can nail the texture, the flavour's already taken care of. There's some chorizo "shroomdogs" that Sainsbury's now do that are really good. The texture's not the same, which is why I think they went for making them more like "normal" sausages than actual chorizo, but they taste bang on. We chopped some up in a paella and it was great!