What sort of curry powder do you all use? Where do you get it? I know there's a million different kinds.
I currently am using Spice Appeal brand Malaysian Seven Seas Curry. I'll be out of it soon so I was wondering about it. Just for fun really :-)
I use my pressure cooker quite often for beans and it occurred to me that I could use it for quick-soaking soybeans for making milk (I've had too many batches were I've left the beans soaking for too long). Could something similar be applied to almonds? It's no big deal since they need only soak about 4 hours or so, but I'm just curious.
Also, has anyone successfully made oat milk in a SoyQuick or other soymilk maker? I tried once following instructions from the SoyQuick website and it came out horribly: Lumpy and slightly viscous. I've heard such great things about oat milk and would love to make it at home. Any insights?
I seriously have 20 portobello caps.
I am overwhelmed.
Other than the obvious steak/burger.
I'm planning to make the Mushroom Sauce from Vegan with a Vengeance, however it asks for 125ml of white wine and I don't drink wine so there is none here, I do have red wine vinegar but that is all.
Is there anything I could use as a substitute?