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:
Here is a fun primer on Thai food that I found.
It is truly one of my favorite cuisines for the fresh, balanced, flavors, the plethora of vegetables, and the ability to easily make most recipes vegan!!!
Please share any experiences you've had with Thai food, any recipes, or ingredient!
My favorite ingrediant often used in Thai is Galangal Root, whose taste can be described as The rhizome has a pungent smell and strong taste reminiscent of black pepper and pine needles.
I'd love to learn more about some South American cuisine, but I don't know enough about it to pick a specific country.
Peru!
In Peru we have...