These recipes look amazing! Just gave a copy of the book to my in-laws yesterday. They’ve been vegetarian/vegan for like 30+ years. I’ve been buying them your books since long before I ever used them myself and they love them!!!
I do have a cooking question. I have such a hard time with nooch, I just find that anytime I use it, even in sm…
These recipes look amazing! Just gave a copy of the book to my in-laws yesterday. They’ve been vegetarian/vegan for like 30+ years. I’ve been buying them your books since long before I ever used them myself and they love them!!!
I do have a cooking question. I have such a hard time with nooch, I just find that anytime I use it, even in small amounts, it overpowers the entire flavor of the dish for me in a way I don’t really like. When it’s something Italian, like the eggplant polpetti, I swap for parm, and in the lasagna stew the flavors are so strong and good on their own, I just leave it out entirely. But there are so many recipes where it’s used for umami in a way that seems like it would be the wrong move to leave it out, but I’m not sure how to replace it exactly. Do you have any suggestions for swaps, or is it really on a dish by dish basis? I feel like I’m missing out on so many good recipes because I’m skipping them due to being a nooch hater!
If it’s in small amounts, like in the polpetti, it’s there for umami so I’d sub in one of those mushroom umami powder blends. But I’d start with half the amount the recipe calls for and taste as you go. Trader Joe’s has a good one and it’s cheap. Any vegan parm would work in other places. I’m going to think more about this because I swear there’s some other clever work arounds!
These recipes look amazing! Just gave a copy of the book to my in-laws yesterday. They’ve been vegetarian/vegan for like 30+ years. I’ve been buying them your books since long before I ever used them myself and they love them!!!
I do have a cooking question. I have such a hard time with nooch, I just find that anytime I use it, even in small amounts, it overpowers the entire flavor of the dish for me in a way I don’t really like. When it’s something Italian, like the eggplant polpetti, I swap for parm, and in the lasagna stew the flavors are so strong and good on their own, I just leave it out entirely. But there are so many recipes where it’s used for umami in a way that seems like it would be the wrong move to leave it out, but I’m not sure how to replace it exactly. Do you have any suggestions for swaps, or is it really on a dish by dish basis? I feel like I’m missing out on so many good recipes because I’m skipping them due to being a nooch hater!
If it’s in small amounts, like in the polpetti, it’s there for umami so I’d sub in one of those mushroom umami powder blends. But I’d start with half the amount the recipe calls for and taste as you go. Trader Joe’s has a good one and it’s cheap. Any vegan parm would work in other places. I’m going to think more about this because I swear there’s some other clever work arounds!
Oooh! I didn’t even know that mushroom powder existed. I’ll definitely look for that and give it a try!
It’s right w/ the spices and has a taupe lid!