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:
satay sauce made with peanut butter, red curry paste, tamarin paste, vegan fish sauce, palm sugar and coconut milk
tofu cubed and fried in oil with chili flakes, white pepper, tumeric powder, garlic powder, coriander powder and cumin.
added rice noodles somewhat undercooked and mixed with the tofu and satay sauce until reduced and noodles finished cooking.
garnished with fresh spring onion
oh wow, that sounds good as hell. I'm so hungry for a dish with a little tamarind rn.