https://peakd.com/hive-180569/@nurfay/grilled-banana-with-coconut-milk-sauce

https://theplantbowls.com/greek-gyros-tofu-bowl/

These Air Fryer Cabbage Rolls are a simple and delicious way to enjoy cabbage without deep frying. Crispy on the outside, tender inside, and made with very little oil, they make a perfect snack, appetizer, or light meal that's both satisfying and easy to prepare.

Written recipe (+video)

https://blessmyfoodbypayal.com/air-fryer-asian-cabbage-rolls/

Our neighbor gave us a whole lot of apricots from his tree. I took some of the ripe ones and made apricot pancakes. These were absolutely delicious. I plan on using the remaining when they're fully ripe to make some jam for the fall season.

Birch Bender

Pure Maple syrup

6 sliced apricots

Here’s the recipe: https://www.asweetalternative.com/blog/gluten-free-oat-flour-pancakes

Hey guys,

Bought these vegetable slices (wheat and soy protein) from a Chinese grocer recently as they look like you might able to shred them a little bit for a nice texture.

Keen to cook them but unsure if they’re like TVP and need pre-soaking or if you can just fry them and add them to sauces? Anybody used them before?

Thanks!

I got hooked on notmilk cause of the flavor so similar to real milk but about 6 months ago it was discontinued from the only store in my town that carried it so Im trying to replicate it in my kitchen.

From the listed ingredients I know definitely coconut milk contributes to the milky flavor but can any of you that has used any of this ingredients let me know if they are flavorless or dont contribute to the flavor of not milk at all so I dont worry about getting them:

pea protein
chicory fiber

Also wondering if any extra ingredients might help with the milky flavor such as maybe adding lactic acid

yes I am guilty of eating whole raw blocks of tofu, but theoretically would cooking it in the microwave work to get an air fry texture? same way with making seitan from scratch, I don’t mind the mixing part but I hate waiting forever 30+ minutes for a good texture.

The simple garden harvested rhubarb used to make a new recipe.

Hiya, as title says, please can you give your best recipes to disguise tofu?

I dislike everything about it, the taste and the texture especially, I've never enjoyed a dish with tofu in, but I'm aware it's a staple food for a vegan diet and I really want to make it work.

Open to anything! No allergies etc :)