You could leave out the garlic and parsley if you’re in a rush, but they’re a nice touch. Everything else is pretty flexible too, honestly. Follow your heart, man.
This is just fine with cabbage instead of turnips, of course, but I was pleasantly surprised by how great the turnips are here. They’re a little milder than cabbage, and juicier, too. Give it a shot if your garden or CSA is inundating you with neeps.
To be fair, I don’t actually know if this bears any resemblance to any traditional Sichuan food. However, I did use the sauce from that Sichuan eggplant I got from Serious Eats, so that classifies it as deserving a fancy…
Credit goes to my husband for this one, too. The shrooms were one of his impulse buys, so I decided to go ahead and make some burgers with them one night when the kids went to bed early. I fried…
Use whatever kind of broth you want. I used Better than Bouillon’s no-beef base, but I’ve done it before with vegetable stock too.
So far, we’ve had this on regular sandwiches, toasted sandwiches, wraps, and crackers. It keeps well in the fridge, so it’s a good school-lunch staple.
The TVP isn’t strictly necessary, so leave it out if you don’t have any on hand or have some kind of problem with soy, but I think it adds a nice meaty chew to the finished product. If you leave it out, you’ll want to reduce the liquid by half a cup or so.
So, a brief confession. Every time I make macaroni and cheese, I try to make something with barbecue sauce to go with it just to give me an excuse to put barbecue sauce on my macaroni and cheese. I couldn’t…
This is great over fritos, but it’s also good with rice, corn bread, or in tortillas as a burrito. The TVP adds a little extra protein and some additional texture, but it’s not necessary. Just simmer it a bit longer if you leave it out. The corn is optional, too, but I like the bursting texture and sweetness it gives.
So I like to experiment, right? Right. The other day I saw a reference to using tofu as an ice cream base. Intriguing, thought I!