❁

A hit at work when I brought it in. I made two changes: 1) brown sugar instead of normal sugar. 2) instead of apple sauce as a binding agent I used a flax “egg” made from two tbsp water and one tbsp ground flaxseed (left sitting in it’s own little bowl for 5 mins to thicken).

parisian gnocchi with mushrooms, grainy mustard & tarragon by Pasta Social Club

Recipe is for the dough only, not filling

250 grams (approx. 1½ cups) semola rimacinata or semolina flour 150 grams (approx. 1 cup) ‘00’ pasta flour or all-purpose flour* 180 ml (approx. ¾ cup) warm or tepid water, plus more as needed 20 ml (4 teaspoons) extra-virgin olive oil

Make the dough by hand or in a food processor according to the directions in this post. Let it rest, tightly covered, at room temperature for at least 30 minutes and up to 2 hours. Make filling during this time.

Kept it to things that do not go bad quickly. It's an effort to initially collect these items, and costly up front if you don't have much disposable income. In the long run though, it is cost saving and worth it for the ease of throwing things together and the freedom to literally follow your gut.

Salt sources other than table salt to throw into a dish

miso paste

soy sauce

Better Than Bouillon (any veggie flavor)

gochujang paste

Herbs & Spices & Dried stuffs

granulated or powdered garlic

granulated or powdered onion

cumin

cayenne

paprika / smoked paprika

Acid sources

rice vinegar

apple cider vinegar

sriracha

Valentinas hot sauce

tomatoes of any kind

Suga Suga Suga sources

Original Japanese Barbecue Sauce

brown sugar

jams or marmalade

any random sugary sauce that has been hanging out in the fridge for too long

Fatty fat fats <3

avocado oil (great for cooking at high temps)

olive oil

peanut butter

From Well Plated By Erin recipe for Baked Salmon in Foil:

In general, a large (2-pound) side of salmon bakes at 375 degrees F in 15 to 20 minutes. This is the size of the salmon you see in these photos.

Individual, 6-ounce portions bake in 12 to 14 minutes at 400 degrees F.

Alternative is to follow these directions 

https://www.youtube.com/watch?v=yase5J-sugI&ab_channel=TastyThriftyTimely

https://www.youtube.com/watch?v=SAzGw6V5uko&ab_channel=FoodwithFeeling

Additions & Ideas:

I added a tablespoon of apple cider vinegar to the soy milk to make it curdle and add acidity to the recipe

I would add .5x more butter next time

Makes two quiches - Not vegan, but is dairy free

Preheat oven to 325 degrees F

2 pie frozen crusts

5 cloves garlic, chopped

One large red onion, chopped

2 tablespoons vegan butter

8 eggs

One 12 oz package of silken tofu

2 packs of vegan shredded cheese (~8oz each)

Thaw ~10oz (or more!) frozen spinach and kale (or just spinach)

¼ teaspoon cayenne pepper

1.5 teaspoon salt 

2 to 3 pinches ground nutmeg 

Let pie crusts thaw for 10 minutes. Cook for 10-15 minutes, or until lightly golden (or don’t I accidentally forgot to do this and just added my mixture into frozen pie crusts. Still good, just not a crunchy bottom layer)

Chop up the garlic and red onion and cook in pan with the vegan butter

If you have a standing mixer add the eggs, silken tofu, and vegan shredded cheese into a standing mixer bowl and beat. If not, just mix with a large fork. The silken tofu will break up into smaller and smaller pieces as you continue to mix in ingredients. 

Add in the thawed spanish and kale, the cayenne, salt and the nutmeg. Mix well and then divide the ingredients into the two pie crusts. 

Cook for 50-55 minutes in a 325 degree oven, until the top is golden.