food
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The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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Anything that uses ground beef, I substitute firm tofu. It soaks up the flavors so much better. You can do it any style. I make Asian "beef" bowls and Mexican taco meat like this.
How do you season it? In my experience, ground beef/pork has no substitute that gets even close.
Press it to get most of the water out. Toss it in a pan on medium low heat with some olive oil and just salt and pepper, then cook till it gets light gold. If you heat it up too much, it'll stick to the pan. It takes a good 25 minutes of low power to get the consistency right. Once it's gold, you can do whatever you want, but I recommend wet seasonings for max flavor (think taco seasoning packets you add water to and simmer). I won't go so far as to say it tastes like meat, but I genuinely like the taste better than ground beef.