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True, but with dwindling baking supplies and yeast as rare as gold...

I would like to give sourdough a go at some point, but am def not confident of my baking skills

I haven't tried the Quorn bites, but those Tofoo ones are pretty good. Or sometimes I just do a batter/bread and bake some tofu for the same vibe, and douse in franks and bbq. Mayo is the devil to me, but otherwise this sandwich sounds great Will also check out Meera Sodha's book!

Oh and I used sesame oil too, important for the nom oil taste.

I made the seitan using vital wheat gluten but you can get it in jars in nourish or in tins at asia market (as mock meat) :) sauce is just 6 fat garlic cloves, half a green chilli, 1.5 tablespoon crushed whole black pepper, half a teaspoon of ground ginger, 1.5 tablespoons of sugar, and approx 8...

Finally nailed seitan woo. Made some black pepper seitan with green beans, roughly using the Ottolenghi recipe. Bloody good.

Quorn isn't vegan :( Its a dose! But I do have some of this dried soya protein stuff that does a good job. Looks amazing, I'll give it a go!

I can't decide what to cook tonight, and I have to get the groceries on lunch, so help me decide. Should I make: Chickpea Brocolli Curry or Black pepper tofu

I made some great bean burgers using Isa Chandra Moskowitz's recipe. They were amazing. Don't have a photo because I ATE THEM ALL, but I recommend the recipe. I left out the gross corriander of course, but added some fresh parsley Cookbook review: Isa Does It Wanna make these next: baked...

Roast cauliflour, nommmm! I've taken to baking cauliflour in sriracha (and everything in sriracha). You can make a pretty simple hot sauce with rice vinegar, soy sauce, sriracha and olive oil. Bake the cauliflour for about 15 mins without the sauce, then coat and bake for another 5-10 mins...

I've been trying for about ten years to get tofu absolutely perfectly right and last night i managed to make it so good. Drained, then covered the chopped tofu with boiling hot salt water which apparently makes it way easier to dehyrdrate, baked it in sriracha with a load of chopped shitake...