Buttermilk substitute needs to sit
Am I missing out on something if I always substitute milk and vinegar for buttermilk in my baking? I get really great whole milk from a farm and all the buttermilk I find in stores has additives that I avoid.
There is something to be said for the viscosity of buttermilk. Have you noticed that it has a texture somewhere between milk and yogurt? I would allow the milk and vinegar to sit for an hour to help thicken it before using.
I’m in a rut with my weeknight vegetarian dinners for one. I like making soups and they reheat well, but I want to branch out. Any recipes you’d suggest?
My favorite, oftrepeated suggestion is to get in the habit of making building blocks of dishes on the weekends: a pot of beans, a pot of grains, pans of roasted vegetables, braised greens, condiments if you’d like to get really adventurous. And then chop them up into salads, stuff them into tacos, add to grain bowls or pasta sauces. You can repurpose them in lots of combinations.
I make couscous and vegetables once a week and coat it with some combination of olive oil, apple cider vinegar, molasses, tahini and sesame oil. It’s good, but how can I change things up?
Try pomegranate or date molasses, and spice things up with za’atar or sumac. You could stir in a quick pesto and/or roasted grape tomatoes, grilled avocado slices or some sliced hearts of palm. Or skip the molasses and go togarashi or furikake (Japanese spice blends), with a toasted sesame oil and maybe a little fish sauce or julienne of nori. Or shredded celery root or fennel, with lemon juice, olive oil and parsley.
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