If you’re looking to up your soup game — and let’s be honest, who isn’t this time of year? — check out these dashi recipes. There’s a traditional, fish-based recipe, but also a vegan mushroom broth recipe. If you need a refresher on other soup stocks, flip back to our chicken stock, veggie stock, and beef stocks right here at STFAA. We like soup.
And what goes better with soup than bread? Gluten-free vegan bread, with no kneading? We’re working with this recipe, and while the results haven’t been perfect, they have been good enough to keep messing with the recipe. Using flax seed as an egg replacer, we had trouble getting the center cooked through in larger loafs. Making large rolls or buns seems to help. When we get it figured out, I’ll let you know.
I’m (Denise) dying for spring. I’ve got my seeds and seeds starting supplies all set to go, some more grow lamps, and some more strawberry plants, asparagus plants, and blackberry and raspberry bushes ordered for delivery in April. In the meantime, I’ve got to wait it out. For some metaphorical sunshine, try these candied meyer lemons. And if winter is wearing you down and you’re tired of meal prep, try this idea for Make Ahead Vegan Meals in Jars. Bet it would work great with an Instant Pot.
Have a great weekend everyone and think spring!