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:
It comes in an sorts of varieties, from sweet, to fairly bland, but it's so much better than what I'm used to in the UK. Normally I'd never drink the stuff straight, but here it is a different thing altogether, and I'm actually picking it over beer some of the time.
It goes great with youtiao (油条), which is a sort of light fried batter stick that you dunk in a bowl of soy milk, sweetened to your taste.
Anyway, just thought I'd enlighten anyone who didn't already know.
Sort of, but a lot lighter and airy. Crunchier too.
I must try it then