I’ve run out of eggs and so I’m trying this recipe:
It can also be vegan, assuming you use soy milk. Stay posted!
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If it doesn’t work I have an excellent no egg chocolate cake. Also if you buy egg replacer powder once, you have it forever. My box may be almost 15 years old
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I have a lot of bell peppers. I mainly put them in chili and spaghetti sauce, but with that said I still would have 3 more. I can’t do the good paneer and bell peppers recipe because I have no paneer.
Maybe one in an egg bake…
Any thoughts on the other two? Dice and freeze?
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Slice them up and snack on them raw? Bonus if you have some sort of sauce or hummus to go with.
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shashukka? do the paneer and bell peppers recipe without paneer and then freeze it for when you do have some? romesco sauce?
Also, I have paneer (I think it is tre stelle, it probably isn’t good, but it was on sale) and 2 bell peppers plus more roasted and frozen - can you share your recipe?
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So, went down a long egg replacement rabbit hole. Looks like most are potato starch/flour, tapioca or cornstarch, and baking soda. I have cornstarch and baking soda, and potato flakes. Think I can make potato flour out of the flakes in my food processor? (I did quite successfully make oat flour out of rolled oats yesterday.
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Update: solidly fine. Needs salt, texture seems slightly odd.
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I…have no idea. I think that you have all the elements, but how do we know proportions?
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It’s paneer kurchan. I don’t have a recipe, I just make it. Maybe I could just do the veggies
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Google!
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I also posted this in the Covid thread. Maybe it will help someone?
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Canned mushroom update: I used 1 can of them in a spicy veggie fried rice recipe. (Basic fried rice plus sauce that consists of peanut butter, sriracha, soy sauce, and a little vinegar). Not bad! A little salty, but the slime factor proved to be a nonissue what with the mishmash of other textures in there (peppers, rice, egg, onion, a heap of chives, the sauce).
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Any thoughts on what to do with a very soft, orange beet? It doesn’t appear to be rotten, although I’m not sure where the line is between soft versus rotten when it comes to beets. If it shows obvious signs of rotting when I cut into it, we will be feeding it to our worms, but if it’s still safe to eat, I’m looking for an idea on what to do with it. Prior to it getting squishy I had planned to cut it up and roast it along with some other root veggies. Edit: we do small-scale vermicomposting in our basement, hence the worm reference.
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I cook beets in my instant pot all of the time.
I just made a hummus with beets and black beans (I did not have garbanzo but it turned out really well).
IT WAS SO FREAKING GOOD
I have also made beet burgers before with boiled (or steamed) beets, pinto beans, egg, bread crumbs (except I didnt have bread crumbs so I used the food processor with raw oats), and spices.
Both are great options and the beet being soft after it is cooked is not an issue because it will puree really well.
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I’ve never made beets before. Hello, Monday rabbithole!
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OH I MAKE BEETS WEEKLY. I can help with any questions you may have 
My favorite: smoked beets cooked with bacon on top
Also @AllHat is the master of beets and I pull 90% of my inspiration from her.
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Ooh I love the idea of making the beet into some kind of hummus! I was needing to make a spread or dressing for wraps this week anyway.
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Do you have a recipe for this? Definitely looking to try something new!
I used the first part of this recipe and not the salad part
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Oh poo, I do not have the proper equipment.