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I do think I'll cook it for longer at a lower temperature next time tho

@nicknicknicknick I also feel this way about things that call for 1.5 tablespoons. like, I know how to measure a half tablespoon (1.5 teaspoons), but ugh

the trumpet mushroom bacon is good! I've been looking for a replacement for my seitan-based bacon and I think this is a keeper.

sign me the heck up

@gengengar what do you do for the fermentation chamber?

when she lists ingredients that will go in at the same time, she will list wet ingredients before dry ingredients the use the same measuring tool. So my tablespoon with be covered in oil or whatever and I can't dip it into my nutritional yeast jar without cleaning and drying it first. If she listed the dry ingredients first, it would be no problem.

@gengengar ooo I'm so excited to try that!

despite this being way more work than I usually put into cooking (I'm generally more of a big-pot-of-stew-all-week type cook), I must grudgingly admin it was quite good. In retrospect I don't think what I bought was actually yuba, which appears to be a lot thinner, and I didn't have a couple ingredients for the sauce, but it was tasty!

In the past when I've made her chicken recipe from Homemade Vegan Pantry, I doubled the seasoning, but while the amount of flavor was comparable in this variation of it, in the context of this recipe, it was really on point.

JUST noticed that the recipe has a second page.

anyway the seitan chicken breast recipe calls for coarsely chopped yuba which looks gnarly when the dough is raw but tbd when it finishes cooking. I couldn't find pea protein and used garbanzo instead because I know chickpeas produce a good textural effect with gluten, so if the chicken is bad it's probably my fault.

I fuckin love making vegan meat, if I can find yuba I'm gonna try the chicken breast stuffed with butternut squash and champagne pomegranate sauce TONIGHT