I’ve started making my own seitan from vital wheat gluten. There’s plenty of room for experimenting with seasoning and cooking methods. This batch was pretty dense and Tofurky-like.
I discovered that my grocery store has microwaveable bags of fingerling potatoes. They cook in a few minutes, which is handy if you need unseasoned cooked potatoes for something.
Zucchini Salad, Chinese-Style by The Woks of Life.
This was a good way to eat a whole zucchini. It tastes like sesame noodles, but the noodles are zucchini.
Recipe by Pailin Chongchitnant (Hot Thai Kitchen).
This is a time-consuming dish with several parts, but it’s delicious and every ingredient makes a noticeable difference.
Cheesy Sun-Dried Tomato Pizza Bar by Fannetastic Food.
I know oats can work in savory recipes but I don’t have much experience making them work. These bars were pretty good.
I used Kenji’s mayonnaise recipe. Even without an immersion blender, it’s pretty easy. You just need a bowl, a whisk, and something you can slowly pour oil out of without making a mess. The garlic should probably be listed as an optional ingredient. I turned some of the mayo into a decent Caesar dressing by adding anchovies, Parmesan, and more lemon juice.
The egg white makes a big difference in holding the dry ingredients together without adding a dramatic amount of sugar.