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I'm with plllog and lars on the eggplant substitutions (i don't much care for it either, but i do like it in baba ganoush) I thought i used to peel the eggplant, but none of the recipes i'm finding actually say to peel it What i would say is that i don't think mozzarella is a good sub for feta
Mozzarella is mild, rubbery when cold, exuberantly stretchy when hot Hi all, i i'm making eggplant parmesan, which i haven't made in a long time Feta is salty, dry and crumbly when cold, creamy when hot
They're not really even in the same ball park.
Add squished garlic and herbs and whatever seasoning you like Eggplant parm is the major way that i use up leftover bread, so, yes, i bread it It is a huge production, starting with making the bread crumbs, toasting them, seasoning them, and then using an egg dip and deep frying the eggplant. 1 cup chicken broth (could substitute veggie broth?) 1/2 cup dry white wine 1/2 cup evaporated milk (could substitute cream?) salt and pepper to taste heat butter in a skillet and saute zucchini and onion until tender
Remove from heat and add garlic, bay leaves and parsley Place in a blender or food processor and blend until smooth. It wouldn't be possible to can a ratatouille without added acid (unacceptable) and/or pressure canning, which presents texture issues due to the high heat You might try freezing a small sample batch just to see how it handles the cold.
I like this recipe, which originally called for broccoli rabe but can never find broccoli rabe so i substitute whatever greens are available
Its often planted in the desert sw for the same reason If you want silver leaves with purple flowers, a good native substitute would be amorpha canescens (lead plant) which is a prairie classic Its roots grow deep (4ft) & it will eventually form colonies but it only blooms once in late summer It has a wide native distribution.
3) stuff halved zucchini or eggplant with ground ham, rice, chopped tomatoes, seasonings, sauteed chopped onions and the zucchini centers Top with cheese and microwave or bake. I did some vegan cooking some years back and tried flax, chia and aquafaba I seem to think, without remembering well, that the aquafaba worked in a cake, which also had baking powder
Flax meal works fine in gf vegan loaf, but not as well as eggs
;) commercial egg replacer doesn't work any better, in my very limited experience I also remember preferring chia.
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