I am typing this up because every other granola recipe online is a pack of god damn lies and I want at least one version to be right. Most of them will have you overcrowd your pan so it never gets crunchy, and they don’t bake it nearly long enough. I solved that by splitting… Continue reading Granola
Tag: Vegetarian
Orange Chicken! Although I made it with tofu. But it’s still good.
Photo incoming, as soon as I remember to take a picture before eating it. Still tinkering with this but I am very very happy with how it comes out. It really scratches that mall chinese food itch, except it tastes better. Couple of notes: I used fresh squeezed orange juice just for funsies, you could… Continue reading Orange Chicken! Although I made it with tofu. But it’s still good.
Tzatziki Sauce
Nothing really to say here, it’s just something I wanted to not have to look up next time. And it’s really easy to make at home. It’s great on pita chips or gyros. Also, don’t sweat how finely you need to chop things up. It’s all going to go in a blender. Ingredients 1 cup… Continue reading Tzatziki Sauce
Short Crust
This is just a basic shortcrust recipe but I wanted to put it somewhere I could find it. Suitable for tarts and pies. I use it to make mini fruit tarts, works great for that too. Also, it’s baking. I do that by weight because it’s way more accurate. I’ll provide the measurements here too.… Continue reading Short Crust
Vegetarian Lasagna
One thing I want to note, before anybody reads any further: I do not make this in a 9×13 casserole dish. I make it in a lasagna pan. They’re a lot taller so you can fit a lot more stuff in the layers. If you try to follow this recipe using a casserole dish, you… Continue reading Vegetarian Lasagna
Creamy Mushroom Pasta with Toasted Pecans
There’s more stuff going in here, it’s a lot. But I was shocked by how well the flavors came together considering it was something I cobbled together out of four different recipes on the internet. Also, I feel like the recipe is deceptively simple. You spend most of the time cooking the mushrooms down. You… Continue reading Creamy Mushroom Pasta with Toasted Pecans
Strawbasil Jam
I am honestly not sure where I got this from, my best guess is that at some point I had a strawberry basil cocktail of some kind. But it’s strawberry and basil jam. Fantastic on pretty much anything. I’ve gotten multiple requests for the recipe so I figured I’d just throw it here. I do… Continue reading Strawbasil Jam
Mexican pasta?
I guess that’s as good a name for this as anything? I found it online and it’s shockingly good. A great one pot meal with a lot of options so you can customize it the way you want. You can add ground beef, pulled chicken, fake meat, or none of them and just rely on… Continue reading Mexican pasta?
Mushroom burgers
So these are fucking great. This is also very much a work in progress. I’m still working on the technique, but the flavor is fantastic if, you know, you like mushrooms. Couple notes: Ingredients 2 large onions, diced 1 teaspoon baking soda 2 pounds mushrooms, diced 1 cup parmesan cheese, shredded 1 cup breadcrumbs (more… Continue reading Mushroom burgers
Vietnamese Peanut Sauce
This is one of those things where either you know exactly what it is or you have no idea. It’s often served as a dipping sauce for Vietnamese spring rolls, the ones that come come cold and are wrapped in really thin rice paper. I’ve always loved this sauce, turns out it’s super easy to… Continue reading Vietnamese Peanut Sauce
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