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bergbryce
Trad climber
South Lake Tahoe, CA
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Dec 29, 2013 - 10:26pm PT
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I don't eat vegan but I do own Vegan Planet. that's a cookbook of healthy, excellent meals.
A friend of mine is a vegan chef and he used to cook at some high end remote lodges in Alaska. He always used to love telling fat f&ck, rich Texans the desert they can't stop talking about was VEGAN. Many didn't know what that meant. A few were into it.
I eat meat but am always trying to cut down my consumption. Look at the correlation between increased meat consumption and cancer rates if you want to know why.
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Brandon-
climber
The Granite State.
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Topic Author's Reply - Dec 30, 2013 - 12:23pm PT
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What's really neat is to take your Immersion Stick Blender and pulse some of the beans into a thick paste while leaving the rest whole. We do about 40% mushed and 60% whole. Thickens up quite nicely with this method.
That's the sofrito, makes it all better. Same process for black beans. I'm just wrapping my head around making the sofrito without bacon or ham hock. It's different, but just as good once you get the recipe dialed in.
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Daphne
Trad climber
Northern California
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Lard is making a comeback as the mainstream pulls away from the fallacy of fat as being the thing that makes us fat and unhealthy. Not that vegans will want to know this, but here's a little plug in favor of lard:
"• Lard & schmaltz. The prime example of fats we all thought were bad for us, lard and schmaltz (rendered chicken, pork, or goose fat) may have been wrongly demonized for years. The main fat in lard—oleic acid—is a monounsaturated fat linked to decreased risk of depression, says Drew Ramsey, MD, coauthor of The Happiness Diet (Rodale, 2010). Those same monounsaturated fats, which make up 45 percent of the fat in lard, are responsible for lowering LDL levels while leaving HDL ("good") cholesterol levels alone. Lard and schmaltz also tolerate high cooking temperatures—they're often recommended for frying—and have long shelf lives." [pulled off the web, google lard]
I like this the way this thread offers cooking ideas-- I love refried beans but haven't ever made them myself. Seems like the way to go and a good Sunday evening cooking project.
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