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Cheesy Garlic Knots with Buttery Glaze

Cheesy Garlic Knots with Buttery Glaze How can I make these cheesy garlic knots dairy-free or vegan? Replace the shredded cheese with a plant-based blend such as cashew mozzarella, almond-based feta, or soy cheese shreds. For the dough, use a flax egg or a vegan egg substitute instead of the large egg, and opt for plant-based milk like oat or cashew milk. In the garlic-parsley glaze, substitute the butter with a neutral vegan butter or olive oil. Ensure all your substitutions melt well and maintain flavor integrity. How do I store leftover cheesy garlic knots? Leftovers should be cooled completely, … Read more

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Bread / Sides

Mozzarella Cauliflower Steaks

Sides

Mozzarella Cauliflower Steaks Can I prepare the mozzarella cauliflower steaks in advance? Mozzarella cauliflower steaks can be prepped in advance by slicing and seasoning the cauliflower, then storing it in an airtight container in the refrigerator for up to 24 hours before roasting. The olive oil mixture can also be made ahead and stored separately. Bake the cauliflower just before serving for the best texture, as roasted cauliflower tends to soften over time. You can also roast it partially, store it, and reheat it with the mozzarella added in the final few minutes to refresh its crisp edges. Is this … Read more

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Sides

Vegan Beet Salad with Pomegranate Dressing

Salads, Sides

Vegan Beet Salad with Pomegranate Dressing How can I prepare this vegan beet salad without boiling? You can roast them instead. Preheat the oven to 400°F (200°C), wrap the whole beets in foil, and roast for 45 to 60 minutes until fork-tender. Let them cool slightly, then peel and cut into small cubes. Roasting concentrates the beet’s natural sweetness and gives the vegan beet salad a richer, earthier flavor. This method also helps preserve nutrients better than boiling, and the texture is firmer, which some people prefer in salads. What can I substitute the cilantro with? Feel free to substitute … Read more

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Salads / Sides

Vegan Challah Loaf Bread

Sides, Bread

Vegan Challah Loaf Bread Can I use whole wheat flour instead? You can substitute up to half of the all-purpose flour with whole wheat flour in this challah loaf bread recipe without major adjustments. Using 50% whole wheat helps retain a soft texture while adding depth and a nutty flavor. If you go higher, the bread may become denser and require slightly more water. Allow for longer rising times as whole wheat flour absorbs more moisture and slows fermentation. Adding a tablespoon of vital wheat gluten per cup of whole wheat can help preserve the fluffiness that’s characteristic of good … Read more

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Bread / Sides

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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Main Courses / Sides

Hot and Crunchy Asian Pickles

Appetizers, Salads, Sides

Hot and Crunchy Asian Pickles How long do Asian pickles last in the refrigerator? Asian pickles can last up to 3 weeks in the refrigerator when stored properly in a sterilized, airtight glass jar. For best quality, the vegetables should remain fully submerged in the brine to prevent spoilage or mold development. Over time, the pickles continue to absorb flavor and may become more sour or intense depending on the vinegar content and added aromatics like ginger or chili. Always use clean utensils when serving to avoid introducing bacteria. If the brine becomes cloudy or the vegetables change in texture … Read more

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Appetizers / Salads / Sides

Simple Broccoli Bread

Bread, Sides

Simple Broccoli Bread Can I use frozen broccoli? Yes, frozen broccoli can be used in this broccoli bread recipe, but it requires proper handling to avoid excess moisture. First, thaw the broccoli completely and then squeeze it in a clean kitchen towel or cheesecloth to remove as much water as possible. Excess moisture can make the batter too wet, which may result in a dense or underbaked texture. Once drained, pulse the broccoli in a food processor as you would with fresh. The flavor will still be excellent, and the nutritional value is comparable. Just make sure your final batter … Read more

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Bread / Sides

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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Main Courses / Sides

Super Crispy Potato Balls

Appetizers, Sides

Super Crispy Potato Balls What type of potatoes work best for crispy potato balls? The best type of potatoes is starchy varieties like russet or Idaho potatoes. These have a high starch content and low moisture, which is ideal for creating a fluffy interior and a crisp outer crust. Waxy potatoes like red or new potatoes don’t mash as well and can lead to a gummy texture that doesn’t crisp up properly. Starchy potatoes also hold their shape better once mixed with cornstarch and seasonings. Make sure to boil them just until fork-tender and drain them thoroughly to avoid excess … Read more

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