I would normally have seasoned the stir fry with some fresh, grated ginger, but you know how they used to say "hunger is the best sauce"?
I’d be interested in your best no- meat burger and meatloaf recipes
I’m not vegetarian or vegan, I just try to eat like Michael Pollan tells me to. Plus, not carrying actual meat makes life so much easier (and groceries cheaper, and my waistline smaller).Congrats again Spazz! Baby steps are still steps, and ya have to walk before you can run, so you are doing awesome
Chimichurri is one of the greatest sauces ever invented.
Not saying it was as good as the real thing according to my mouth, just saying it did the job admirably, considering.
Shoots! YOU Da One who resurrected Da Bugga!I might have to just ignore the heck out of this thread— I fear it will make me gain weight!
Yesterday I modified Kent Rollins’ Poor man’s sausage recipe (not meat) and today I modified this biscuit gravy recipe https://www.myrecipes.com/recipe/biscuits-vegetarian-sausage-gravy
to make me something different for breakfast. I just used the gravy recipe for ideas on how to spice it, as the not-meat sausage doesn’t do the same thing to gravy as real sausage does. And….
It was pretty good! It scratched the itch without clogging my arteries or packing on pounds
Bonus for those without refrigeration: this meal can be made using only pantry staples!
"Alright... Three Hail Mary's and one Our Father and Loretta... THINK about your life"!!!My super old guy neighbor who recently fell and then lost his son to covid a couple weeks later hinted about macaroni and cheese. So I bought cheese to make him some. Do you think it’s possible I won’t scarf that fatty carby homemade comfort stuff with a brown and crunchy top down?
I feel doomed today
How do you rehydrate them? I tried and no matter how long they soaked or boiled they still had super tough and unpleasant almost woody portions (dried oyster mushrooms).
Grow some in a plastic tub and carry it with you.
¯\_(ツ)_/¯ Mine rehydrate fine in water, so I don’t know what to tell you. Maybe mushrooms are like beans and can get too old?
Hi JDub, relatively new to the forum. Can you tell me what kind of stove/oven you have? Obviously you like to cook, as do I.
I am going to have to correct you not one of the best..THE best!! use it on meat, spaghetti on bread etc etc typical Argentine small meal lol
I have a mini-greenhouse full of buckets growing oyster mushrooms right now... Hopefully. I'm
I tried googling this up and couldn't find it. Can you share?
Hi, well, at home I have a vintage (very) Whirlpool gas range and oven that are original to the house (1980). Both operate perfectly after all these years and are a testament to the quality of our products once upon a time. Folks have suggested I replace them with "cooler, sleeker, more modern" appliances but it ain't gonna happen. I love them. On the road, well, it depends on how long I'm going out, where I'm ending up, and if I plan on exclusively camping out or mixing hotel stays. My equipment includes a butane single burner for quick trips, a Hot Logic 12v portable oven (this thing is a HUGE time saver), a double burner Coleman stove, a Camp Chef oven / double burner combo, a very high power propane burner (think crawdad boil or turkey fryer) as well as a multi purpose Camp Chef Camp Table which is made of sturdy metal and can be used as a regular cook table to set up on or to make wood or charcoal fires on for cast iron or carbon steel cooking and grilling.
