I made a quick dough with whole wheat floud, salt and water and rolled them out on my chakla and cooked them on the griddle. I didn't let it sit long enough so they didn't puff up as much as I wanted lol

The soup is just 1/2 cup red masoor, left over tomatoes and chilis, ginger paste and home made "curry" masala mix.

I improvised a wood fired stove with bricks to achieve 'wok hei' (wok breath) and fortunately it worked! You can see the charring on the veggies and rice, it's really delicious

My fav comfort food. I always bake to welcome people home

with leftover rice

This was my second try at this dish. It's incredible how yummy the doubanjian and how fragrant the Sichuan peppers are.

I soaked chickpeas over night and pressure cooked them til soft then drained, added back to the instant pot and just simmered with the rest of the veg in my refrigerator before I went shopping today. I added Indian inspired spices and served with rice.

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added baking soda and powder to my crêpe batter, so now they're fluffy like pancakes but still roll up like crêpes

dry - 1.5 cups ww flour, .5 tsp baking soda, 1.5 tsp baking powder, .25 tsp salt

wet - 2 tbsp flax meal mixed with 6 tbsp water + 1.5 cups soy milk mixed with 2 tbsp apple cider vinegar + 2 tbsp maple syrup or molasses + one mashed banana

Mix dry, mix flax egg, mix milk, mix egg and milk, mash the banana and add some of the milk to it to loosen, add the wet into the flour and stir, add the banana mixture and fold in

cook on 350 f griddle 1/4 cup sized dollops

To make this easier I have 3 scoops, 1 "half cup", 1 "2 tbsp", and 1 "half tsp"

the 2 tbsp scoop is a coffee scoop

it helps becayse the egg is 1 scoop flax + 3 scoops water, the milk is 3 1/2 cups + 1 scoop vinegar + 1 scoop maple syrup

same with the other ones- pancakes are 3 scoops of flour, 1 small scoop of baking soda, 3 small scoop of baking powder, dash salt

I pressure cooked all the greens I had before htey went bad so it was a bunch of bok choy, spinach and cilantro for 0 minutes until cooked down, then i simmered with home made curry seasoning, ginger paste and tofu. I made basmati rice and salad to go with it.

I used unsweetened tamarind concentrate with a bit of water a the sauce, so the cauliflower was a bit tart, but overall very good!

Recipe if curious: https://www.purplecarrot.com/recipe/tamarind-cauliflower-with-gingered-fried-rice-cashews-d2173553-61a1-49d5-997a-1812ab762355

dump and go pasta

1 lb pasta, 1 can corn, 1 can black beans, 1 can tomatoes, 1 can fire roasted green chiles, home made taco seasoning made from grinding whole cumin, whole coriander, whole dried chiles, whole mexican oregano and rubbed sage, salt, pepper nooch 4 cups water

3 minutes pressure, 5 minutes natural release then quick release, turn off heat and stir. remove insert from IP and cover the pasta and wait 10 min to thicken

I want to veganize this wet salad recipe.

1. Probably gonna replace the spaghetti with beans, at least once I've done a test run.
2. I'd like to partially or completely replace the mayo with something less fatty, maybe cashew? Hopefully some black Himalaya salt can emulate the egg flavor.

• 500g (17.5oz) spaghetti (dry weight)
• 600-700g (21-25oz) smoked sausage (about 1/3" pieces?) - Seitan w/liquid smoke, probably.
• 5-7 hard boiled eggs (diced/chopped or mashed even) - nothing I guess
• 3 apples (chopped)
• 1 tbsp mustard
• 300-350g (10.5-12.5oz) mayonnaise - I figure using a cashew based cream I can replace both mayo and egg at once. Might add some mayo or oil if the salad needs fat.
• 500-600g (17.5-21oz) pickled cucumber (vinegar, not brine - chopped)

Stir in some milk if the salad starts getting dry.

I'd love some instructions on the mayo/egg replacement, as well as the smoked sausage, to make sure the chances of success are as high as possible on the first try.

I had to go away for the weekend so I cut up my remaining vegetables and steamed it with tofu until it was how I like it then ate it with white rice and home made brown sauce made from soy sauce, rice vinegar, maple syrup, water, five spice and corn starch

with lettuce, cucumber, and dill pickled cabbage on the side

3:3:1:1 okara / vwg / oats / mushrooms, plus broth and nooch and spices