I've been on a cooking video kick as of late. Cooking videos are positive and make me want to go do stuff. I have been looking at making my own cheese this week, since I found out that it's easier than I first anticipated. I started off by making paneer, and I think I will either make it again or progress to haloumi next time I make cheese. Haloumi is a pretty important cheese to me because it's how I figured out a replacement for bacon in a big cooked breakfast to feed vegetarians. Would be so cool to be able to do it from scratch.


Manjula's Kitchen paneer basics http://www.youtube.com/watch?v=8gkor7dW6DU
Manjula's Kitchen is pretty great in general. She basically knows everything about indian vegetarian cooking so you better respect. I have used a few of her recipes in the past and they all went really well. Except the time I mistook custard powder for cornflour, haha.
more paneer infos from Bhavna http://www.youtube.com/watch?v=htlSxcEuANk
another decent veggie channel, she also has one on mascarpone http://www.youtube.com/watch?v=htlSxcEuANk
mm mozzarella http://www.youtube.com/watch?v=5odBodQ0pZM
a kiwi guy called ted explains his haloumi recipe and deals up some cat infos http://www.youtube.com/watch?v=fAZ5tx_WeGI


these guys are raw vegans, idk if that's good for you http://www.youtube.com/watch?v=kXo1C5qQEbk lots of coconut opening related talk in this show. in episode 2 he gives real good instructions for chopping one. the bit where he's messing with the butchers is pretty funny.


Ok that's me for now. Post up your cooking videos.

I've really been looking for easy vegetarian lunch options lately. my sloppy lunchmeat and mayo days are over. it's a little tough because I can't have tomato, bell peppers or citrus fruits right now. someone give me some recs/youtubes. I love green vegs and beans

the only cooking vids I know are by people I subscribe to and happen to upload a cooking video. this guy (Tennessee Luther Fortenberry, was in some Tim and Eric stuff) isn't a very good cook, but I find it fascinating anyway. it really says a lot about him and his personality and his new life as a sag actor in LA http://www.youtube.com/watch?v=J0PzMvKvmkI&feature=g-u-u

I've really been looking for easy vegetarian lunch options lately. my sloppy lunchmeat and mayo days are over. it's a little tough because I can't have tomato, bell peppers or citrus fruits right now. someone give me some recs/youtubes. I love green vegs and beans

I have been puzzling on this. Seems like a bit of a predicament. When I eat vegetarian food, those are my big ingredients. If it was me, I'd probably make spreads by mashing beans with herbs and things. Like hummus. These, of course, benefit from a bit of lemon juice and maybe mayo. I dunno if that would count as too much citrus for you though. I would typically put these with red onions and a bit of cheese in a wrap or sandwich. You could also do something like this http://www.veggienumnum.com/2009/12/simple-spinach-ricotta-frittata/ since it would last several days. You could also do egg fried rice and eat it with salad and peanuts. You could also use mushrooms in a lot of places to get a bit more flavour. I dunno if any of this is helpful though. If you come up with good solutions, let me know. It's an interesting food puzzle.

yeah, it's an inside joke to myself how many vegetarian dishes rely upon red bell pepper, tomato, and lemon juice. lemon juice might actually be ok, but I really want to recover so I'm not taking any chances yet. that frittata sounds like a great solution for a couple days out of the week, though I'd have to replace the garlic and black pepper. maybe with turmeric and cumin

I haven't found any good solutions on my own. I usually eat yogurt or skyr (irritating white ppl alert) and a fruit, with hummus and pita wedges/chips or some kind of egg dish. it's also a little tough because I can't really afford to lose any more weight, and most of the stuff I read assumes weight loss is a bonus. been wanting to try making baba ghanoush or yogurt dishes because I'm really into turkish, levantine and north african food

it doesn't necessarily have to be vegetarian, by the way - I just figure if I'm changing my diet I might as well try to cut out meat for at least one extra meal

I look up videos on youtube fairly often to get ideas for new recipes or figure out how to make something I had in a restaurant but I never keep a log of good accounts or anything. I should though, and I haven't looked at it yet but an account which is very good for vegetarian Indian food sounds great. I know how to make a bunch of east asian stuff, I'm not very good at any of it but you know, I like it, so that's good enough for now. I want to branch out into other things, too, though.
 
 Sometimes I think, if all the other things go wrong, maybe I'll try to get a job as a chef eventually. I'll probably take some cooking classes soon, towards the end of the summer when I have a bit more money, because I know I enjoy cooking but I'm very sloppy with a lot of stuff. I don't measure anything, I also usually just throw a bunch of stuff into a wok or a pot and mix it up into either spicy noodles or some kind of curry situation with whatever I have.
 
 Anyway, good topic, I'll come back and post if I find any cool accounts and check out the links you posted soon. Thanks.
 

I can't really work from videos. They take too much time to watch, technique's mostly implied in the recipe, and in the end, a picture's really all you need for comparison. So instead of the thing you asked for, here are a bunch of words. Hope they're helpful instead of really obvious!

Is it supposed to be low-acid in general, or just no tomato, citrus, bell pepper? If there are tomatoes in the recipe, you can usually just omit them. (Obviously not if it has a tomato base.) Same with bell peppers, but moreso. Sub in carrots or something. Sometimes you can use vinegar instead of lemon juice.

• beans: beany beans, lentils, chickpeas. Bean salad, bean soup, dal, pureed chickpea delicacies, chaat, ragout, tossed into basically anything as a meat substitute.
     
• vegetables: eggplant (or is that also off-limits), squash (summer/winter), root vegetables (including celeriac, fennel root, sweet potato), onion, broccoli/cauliflower, brussel sprouts, artichoke, asparagus, leeks. Roast, grill/broil, saute, boil, blanch, or eat raw. Mix them with a grain/pasta and toss with a vinaigrette, add beans or chicken if you feel like it. Make a roasted vegetable and cheese sandwich. Throw them into soup. Bake on foccacia.
     
• greens: collards, mustard greens, kale, swiss chard, spinach, cabbages. Braise them and toss them with a grain/pasta, or make a big salad with beans/chicken/egg/grain.
     
• chicken: poach, pan-roast, saute or stir-fry. Poaching is fine for soup, salads and sandwiches, but if the skin's on, roasted's more flavorful and just about as easy.
     
• fish: tuna nicoise (use another acid if lemon juice is mentioned, omit tomato) is pretty awesome, although it's not very quick. Good chowders. Cook and add to stir-fry or serve with roasted vegetables or greens & grain/pasta.
     
• salads: green, chicken, ham, potato, bean, pasta, grain, or fish-based.
     
• stir-fry: the easiest, if you can use garlic. If not, it's probably still good, I've just never tried it. Celery, carrot, onion, spring onion, asparagus, string beans, broccoli, cauliflower, summer squashes, cabbages. Cook some grated ginger (and garlic if permissible; maybe shallots would be an ok substitute) until fragrant, add soy sauce and sherry, maybe chicken broth or water if you want sauce. Optional: oyster sauce, black bean sauce, fish sauce (more for soups). Serve with rice or lo-meiny/peanut/sesame noodles. I usually make a pound of noodles/pot of rice for the week. Add any of the aforementioned vegetables, cilantro/basil, &/or extra nuts/chicken to make them more filling.
     
• curry: probably stick to dry curries, which tend to have cumin/turmeric for seasoning, and cut down on the pepper. If you can't use garlic, throw in some onion. Root vegetables, cauliflower, cabbage, banana.
     
• pasta: probably stick to stuff like pesto. You can use walnuts or almonds instead of pine nuts. You can make a bunch and freeze it, although I feel like I've kept a jar in the fridge for 2 weeks without a problem. Makes a good sandwich or salad. Pasta, chicken, and/or vegetables; hot or cold.
     
• baked: quiche, spanakopita (you can fill phyllo dough with pretty much anything; chicken, apricot, cinnamon, cloves, and onion is pretty good), white pizza, kugel, mac & cheese, savory galette
     
• grains: the whole ones, mostly, since they're more filling. Brown rice, quinoa, bulgur, barley, couscous, buckwheat/kasha (this is super filling but tastes pretty weird in my experience).
  

GOOD SPICES AND FLUIDS:

• ginger, garlic or shallots if you can have them
• cinnamon, cloves, nutmeg, smoked paprika (?), cumin, turmeric, oregano, Herbes de Provence, bay leaves (soups/stews); fresh basil, cilantro, parsley, maybe thyme & rosemary
• oils: sesame for noodles & stir-fry; peanut for frying & stir-fry; vegetable for general use & baking; olive for vinaigrette and general use
• vinegar: generally if you're going in for pickles, get white; cider's used more in barbecue and it's kind of sweet, but it's an okay all-purpose vinegar; the others (red wine, white wine, sherry, champagne, balsamic) are good for vinaigrette & marinades; rice wine vinegar for noodles.
• soy sauce, mirin, sherry; maybe oyster sauce, fish sauce, black bean sauce
• capers, olives, pickles

Can you eat garlic? What about shallots or onions? I'll look up some recipes for each category. Here's something soupy.

not to hijack the thread, but if it's generating discussion -

no garlic or onions either, probably not shallots. it's essentially a GERD diet. I still eat these guys if I'm out, but I completely avoid tomato whether I'm at home or away.

I find bell peppers to be pretty easy to omit, but tomato is such a multifaceted/good flavor that stuff is usually a lot more bland without it.

thanks a lot! I never heard of a lot of that stuff. a grain dish would probably good, I don't know how to make anything with any of those grains besides rices. I know I like quinoa and barley a lot, used to buy a tub of some barley salad with carrots and peas in some kind of sauce