Oh hell yeah. You got all the trickery going on there. It’s a rabbit hole I fell down years ago, so I wanted to see if you had done the same.

Eventually I caved and got a propane Ooni, but after going vegan I make far more naan and pita than I do pizza with it!

Either way, beautiful pizza. I’ve found the liquid mozz miyoko’s vegan cheese to be the best approximation for craving that “pizza” shaped hole.

Really good looking crust there! Home oven? Did you use any tricks or gear to get such a nice rise and color? (Pizza stone/steel, broiler, etc?)

The democrats should not have dressed so provocatively!

Hahahah… welp!

Not true. VFTs prefer nutrient poor soil. In fact, the main reason owners of these plants fail to keep them alive is not watering them with pure enough water. You’re supposed to use water with a TDS below 100ppm. Rain water or RO water preferred.

The reason these plants can survive in such low nutrient soils is because they evolved a different mechanism for obtaining nutrients.

I don’t know if a vac sealer would help, but I have no experience with one. I’ve seen a recipe that uses one to get marinade deep into a mushroom steak, but mushrooms are not the same as tofu!

Give it a try and report back!

Yup! Soak beans over night, sauté veggies in the instapot with oil, add spices/beans/broth, blast in instapot. They’re better the next day.

Same rice method you described. But I don’t use a rice cooker because I don’t have one. And I use tomato paste, not salsa.

That’s the recipe I used!

The beans are always good. When in doubt- soak beans.

Same. The texture of mushrooms is just not quite the same. Lions mane is better than the traditional grocery store style, but it definitely still has issues. I think if I put a thicker marinade on it and seared it a bit more heavily it would have helped.

The parts of the “meat” that came from the center stalk of the mushroom definitely struggled with the rubbery texture issues. But the external edges of the mushroom fruit had a better, more tender meatiness.

Imagine the government paying you to not eat meat… the dream!

Damn. Good work gathering those links.

Also: fuck off, mcdonalds.

I think the fact that there are ~40% of bills that both rich and middle class Americans oppose is pretty solid proof that congress doesn’t give a shit about what American citizens want them to pass… or am i misinterpreting this?

Nice set of notes! Honestly, that looks pretty similar to what we got: -kelp granules -msg -soy sauce -beet juice

I wouldn’t say it tastes like salmon much. But between the kelp granules and the nori “skin”, it gives off enough fish vibe to distinguish it from plain ol’ pan fried tofu.

I wish you luck in your journey. I would love to have a bagel and lox again (minus the dead animal)

That used to be true. It is not the case any more. I believe that is why they now add natural beef flavoring to their fries.

Quick correction: McD’s fries are vegan everywhere except the US. They use some sort of milk and “natural beef flavoring” in the breading here for some dumb ass reason. In Europe they’re vegan though.

The color doesn’t penetrate very well, but on the outside edges it really does a lot to trick your mind. I think if you add slices to the tofu to simulate flaking of fish, you could spread the tofu out on a rounded surface and expose more of the insides to the marinade.

Nice! I should start keeping some fridge taters on hand.

What’s a “fridge potato”?

Ooh. I like this idea. I like the appeal of doing beans from dry, so maybe I’ll try that.

Thanks!!