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Basil Eggplant Patties in Parmesan Tomato Sauce

Basil Eggplant Patties in Parmesan Tomato Sauce How can I make basil eggplant patties without eggs? Use a plant-based binder like ground flaxseed or chia seeds mixed with water (1 tablespoon seed to 2.5 tablespoons water per egg). Let the mixture thicken for about 10 minutes before adding to the patty mix. Alternatively, mashed white beans, silken tofu, or even a few tablespoons of plain cashew yogurt can help hold everything together. Since the patties already include almond flour and Parmesan, reducing moisture during mixing and chilling them before shaping is also key to achieving structure in egg-free basil eggplant … Read more

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Vegetarian Black Bean Burrito

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Vegetarian Black Bean Burrito How can I make this vegetarian black bean burritos vegan? Use a dairy-free cheese substitute such as shredded vegan cheddar or mozzarella. Omit any sour cream or replace it with a plant-based version made from cashews, soy, or coconut. Make sure the tortillas you use are labeled vegan, as some contain lard or dairy. All other ingredients in a standard vegetarian black bean burrito, including black beans, vegetables, and spices, are typically vegan. Can I use corn tortillas instead of flour? You can use corn tortillas for a vegetarian black bean burrito, but they’re generally smaller … Read more

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Roasted Sweet Potato Hummus Spread

Appetizers, Dips & Sauces, Main Courses

Roasted Sweet Potato Hummus Spread How can I make sweet potato hummus without tahini? You can substitute it with a variety of creamy alternatives that still contribute to a smooth texture and mild flavor. Options include sunflower seed butter, plain Greek yogurt, cashew butter, or even a bit of olive oil blended with a few soaked cashews for added richness. These substitutes work well to maintain the creamy consistency and balance the sweetness of the roasted sweet potatoes. Can I use canned sweet potatoes? Yes, especially if you’re short on time. Make sure to drain them well and pat them … Read more

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Appetizers / Main Courses

Vegan Spicy Chickpea Stew

Sides, Main Courses

Vegan Spicy Chickpea Stew What can I use instead of cilantro? You can substitute it with flat-leaf parsley or a small amount of fresh dill for a different herbal note. While cilantro gives the spicy chickpea stew a distinct Moroccan character, parsley offers a milder flavor that still complements the stew’s bold spices. If you want a more earthy depth, try adding a pinch of ground coriander to echo the missing herb. Avoid dried cilantro, as it lacks the freshness needed for this dish. Always add herbs during the simmering stage for full flavor infusion. What is the best way … Read more

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Authentic Aloo Sabji

Main Courses, Sides

Authentic Aloo Sabji Can I make aloo sabji without mustard oil? Yes, this dish can absolutely be made without mustard oil if it’s not available or if you prefer a milder flavor. Mustard oil lends a distinctive pungency that is traditional in many regional Indian dishes, especially in Bengali and North Indian cooking. If you don’t have it, a neutral oil like sunflower, canola, or vegetable oil works just fine. Even ghee can be used for a richer version. To mimic some of the flavor of mustard oil, you can add a small pinch of dry mustard powder or an … Read more

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Crispy Rice Salad Recipe (Nam Khao)

Main Courses, Salads, Sides

Crispy Rice Salad Recipe (Nam Khao) Can I pan-fry the rice instead of baking? Yes, you can pan-fry the rice instead of baking it if you prefer a stovetop method or don’t want to turn on the oven. For this crispy rice salad recipe, make sure the rice is completely cooled and somewhat dry before frying. Heat 2 to 3 tablespoons of oil in a large nonstick or cast-iron skillet over medium heat. Add the rice in batches, spreading it out in a thin layer, and let it cook undisturbed for a few minutes until it forms a golden crust. … Read more

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Main Courses / Salads / Sides

Spicy Udon Noodle Soup with Mushrooms and Coconut Cream

Soups, Main Courses

Spicy Udon Noodle Soup with Mushrooms and Coconut Cream What kind of mushrooms work best in spicy udon noodle soup? King oyster mushrooms are an excellent choice for spicy udon noodle soup because of their meaty texture and ability to absorb the broth’s flavor. When sliced into long strips, they give the soup a satisfying bite similar to meat. However, if you can’t find king oyster mushrooms, shiitake mushrooms (fresh or dried), cremini, or even enoki mushrooms work well too. Shiitake adds a deeper umami flavor, especially if dried mushrooms are rehydrated in the broth. Enoki mushrooms, while more delicate, … Read more

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Gnocchi Parisienne

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Gnocchi Parisienne How is this recipe different from traditional gnocchi? Gnocchi Parisienne is a French variation of gnocchi made from pâte à choux, a cooked dough traditionally used for cream puffs and éclairs. Unlike Italian gnocchi, which are typically made with potatoes and flour, gnocchi Parisienne contains milk, butter, flour, eggs, and often cheese. The cooked choux dough is piped directly into boiling water and cooked until it floats, producing light and airy dumplings. The texture is tender and slightly crisp when sautéed, in contrast to the denser, chewier consistency of potato gnocchi. This method also eliminates the need to … Read more

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Main Courses / Pasta

Creamy Tomato Orzo

Main Courses, Sides

Creamy Tomato Orzo Can I make this creamy tomato orzo ahead of time? Yes, but it’s best enjoyed fresh due to the starch content and creamy texture. If preparing in advance, cook the dish and let it cool completely before storing it in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water, milk, or broth to loosen the sauce, as it thickens significantly when chilled. Warm it gently on the stovetop over low heat, stirring frequently to prevent sticking. Reheating too aggressively can cause the orzo to break down and lose … Read more

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