food

22247 readers

206 users here now

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.

Compiled state-by-state resource for homeless shelters, soup kitchens, food pantries, and food banks.

Food Not Bombs Recipes

The People's Cookbook

Bread recipes

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:

Thai , Peruvian

founded 4 years ago

MODERATORS

[email protected]

Anyone else fall in love with making savory oatmeals? (hexbear.net)

submitted 4 months ago by [email protected] to c/[email protected]

31 comments fedilink hide all child comments

So I've never been a fan of the sickly sweet oatmeals and other western style breakfast cereals, especially those with lots of sugar, so I've started recently getting into savory oatmeals and other porridges. My favorite so far is using a base dashi stock, miso paste and chili oil alongside some chopped light vegetables such as kimchi and scallions (water spinach is also good when finely diced).

you are viewing a single comment's thread
view the rest of the comments

[–] [email protected] 2 points 4 months ago (1 children)

Now this just looks perfect for me! I'll most definitely have to practice making this soon

[–] [email protected] 2 points 4 months ago (1 children)

It's worth grating ginger and lemongrass for the week ahead of time. Then you can just throw a spoon from the fridge in a pot and it comes together with no trouble.

[–] [email protected] 1 points 4 months ago (1 children)

Thanks for the tip, I usually have frozen ginger ready to go but never really played with lemongrass much besides making tea with it

[–] [email protected] 2 points 4 months ago

It's very fibrous, one of those ingredients where you watch a video of some Thai grandma turn it into a paste in like 20 seconds with a knife, try the same thing and conclude that she must have superpowers.