corbet

Meh. There’s some potential here, but v1 didn’t do it for me. The cauliflower was wonderfully crunchy — keep! I added 1/4c of raw peanuts the roasting pan when I turned off the oven — keep. The lime is essential. Omit tempeh next time, added nothing.

Shockingly similar to regular Worcestershire. The consistency is more liquidy, but I didn’t mind since it was just an ingredient.
My small batch:
- 2T ACV
- 1T tamari
- 1tsp brown sugar
- 1/8 tsp Dijon
- 1/16 tsp allspice < subbed 1/32 each clove, cinnamon, & coriander (or was it cardamom?)
- 1/16 tsp garlic powder
- 1/16 tsp onion powder
- 1/16 tsp pepper

Doubled. Quite good. My changes: I roasted a bulb of garlic and put 2/3 in the bourguignon (along with 3 cloves raw garlic) and 1/3 in the potatoes. Used white kidney beans because we couldn’t find butter or Lima beans. I used salt-free chicken stock because my veg stock was just too sweet for a savoury dish, and I used home cooked & frozen lentils because I hate the mushiness and weird flavour of canned lentils. I used less than 1L of stock because it was perfect with just 750-850ml.
Overall very filling and pretty tasty. The real winner was the mash — the white kidney beans added a creaminess to them, and the roast garlic brought everything together. I added both to the potatoes for the last 5 minutes of cooking just to be sure everything was perfectly soft.

Amazing. I deviated based on what I had, so it was all leek because we had no onions, and it was Gochujang because we had no harissa. I had the oven on earlier so I roasted the carrots and a big clove of garlic, and added a red pepper. For topping I mixed Gochujang and salt into some sesame oil — super good!

Amazing. Definitely make again. The gnocchi made a crazy amount — I cooked just 1/3 of it. The servings were a bit light so 1/2 would probably be more right. The dough was very soft at 200g gf flour, but cooked up well. Next time try a bit more flour but not tons. Maybe 240g max? Everything else was great. I used 10 sundried tomatoes (homemade), slivered. 24g pine nuts. 17 smallish sage leaves (home grown). A bit of verjus and gnocchi water to soften the tomatoes and keep the onion mixture from burning. Probably only 2.5-3T Miyoko’s butter, but a good splash of good olive oil for heart healthy fat. One full red onion and one monster clove of garlic. I sprinkled some vegan parm for garnish but it really didn’t need it.