corbet

Total fail as a gf loaf — had to almost 2x the milk, and baked probably 90 minutes, only to have it fall and still look partly uncooked.

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!