From Jason Gift Enevoldsen
Bits to add
Add onions, ginger, steak, salmon (whole), Maggi, and beef broth. Bring to a boil, simmer 1 ½-2 hours until steak is tender and cooked through. KEEP COVERED, you’re not boiling it down. (Salmon will have disintegrated completely, but that doesn’t matter).
Soak rice noodles in hot water 10-15 minutes. Boil noodles for 1 minute, strain and rinse in cool water immediately.
After broth is done, cut steak in very thin strips – crossgrain if possible.
(*Listed Sriracha ingredients: Chili, Sugar, Salt, Garlic, Distilled Vinegar, Potassium Sorbate, Sodium Bisulfate As Preservatives, and Xanthan Gum.)
(**Listed Maggi ingredients: Water, salt, wheat gluten, wheat, and less than 2% of wheat bran, sugar, acetic acid, artificial flavor, disodium inosinate, disodium guanylate, dextrose, caramel color)
Related posts: my standard Asian-food cooking substitutes.
I can’t believe I haven’t posted this yet. My go-to actually-for-real-egg-free egg substitute is Ener-G Egg Replacer. It is currently carried by Amazon.
Ener-G Egg Replacer
Their listed ingredients (but check your own box to be sure) are: Potato Starch, tapioca starch flour, leavening (calcium lactate [not derived from dairy], calcium carbonate, citric acid), sodium carboxymethylcellulose, methylcellulose.
I follow the directions on the back of the box. I always use it in baked goods, and have had luck in things like chicken nuggets as well which I wasn’t expecting.
When that’s not an option I use this recipe:
The Food Allergy and Anaphylaxis Network keeps a good list of substitutes on hand as well.
From Jenn Purnell
Photo by Jenn Purnell
Salad
Dressing
Serving
Cook rice. Dice zucchini, parsnips, celery, onions, and finely chop the garlic. Clean and chop the spices. Dice the chicken.
Steam the zucchini and parsnips. Sauté garlic and onions in oil until soft. (Leave the celery aside)
Add chicken to garlic and onions along with tarragon and thyme. Sauté on high until outside of the chicken is white all over, stirring frequently. Reduce heat to medium-low and cover. Stir every 5 minutes until chicken is cooked through.
Whisk dressing ingredients together. Serve on side.
Mix rice, veggies, chicken. Serve over spinach, top with flowers. Add dressing to taste.
From Alice Enevoldsen and Jenn Purnell
Bottom:
Top:
Make pie crust, put in silicone cupcake papers. Make top crumbs by mixing flour and sugar, then cutting in palm oil until it loosely clumps together. Set aside
Measure syrup in 2 cup glass measuring cup. Boil water. Boil lemon juice in a glass measuring cup in the microwave. Add baking soda to hot water. Add water and lemon juice to syrup measuring cup and mix thoroughly.
Assemble pie by alternating layers of the liquid and the top crumbs – 3 layers of each.Bake at 375F for 20-30 minutes.
When cool, top with one pansy each. These are a great egg-free replacement for lemon bars. The texture is somewhat similar, and the flavor is pretty close.
From Alice Enevoldsen
Shave the carrots into nice thickish shavings – about 2-3 inches long. Toss them with the rice wine vinegar and olive oil. Let sit for 15-20 minutes.
Separate the prosciutto and turkey into individual slices, and slice in half.
Wrap a basil leaf and 5-15 carrot shavings in a cold cut. Lay out on a pretty platter.
Eat.
From Jason Enevoldsen
Grind up all the spices as fine as possible (or as finely as you have the patience for), then mix together.
As Old Bay seasoning has nutmeg and all-spice, it isn’t an option for us. Here’s something that smells the same and is tasty in similar recipes.
From Corinne Cooley
Before you turn on the oven, move the rack as far down as you can. Then preheat the oven to 475F. Use 4 tablespoons of oil to grease a cookie sheet. Season the pan with salt and pepper.
Cut the potatoes into fries. Soak the potatoes in the hottest tap water available for 10 minutes. Dry the potatoes completely, toss with 1 tablespoon oil, and lay out on cookie sheet. Cover with foil and tuck in tightly.
Bake 5 minutes. Remove foil.
Bake until the fries are beginning to get golden brown on the bottom (15-20 minutes). Flip – but make sure you still have only one layer of potatoes.
Bake until done – crispy (5-15 minutes).
Rotate the pan if the fries are cooking unevenly.
Remove from pan and drain on paper towels. Salt.
Heat oil to 350°F
Mix the dry ingredients. Mix in the beer until smooth. Chill for at least 15 minutes but up to an hour or so.
Cover a plate with cornstarch. Drag fish strips through cornstarch, lightly coating them. Dip each strip in the batter, coating and drop into the oil. Once the batter is firm enough, flip them and cook 2 minutes or until golden brown.
Drain and serve with Corinne’s fries.
Melt the palm oil in a saucepan, and stir in the brown sugar. You’ll mix it up until the brown sugar starts to get melty, but don’t wait until it actually all melts. You should have a semi-smooth mix. Let it cool a little, then mix in the “eggs.”
Add in the other ingredients (in order), and squish into a greased square pan. Bake at 350°F for 20 minutes. The toothpick method will not tell you if these are done – the toothpick always comes out clean. Use your best judgment. Remove from the pan as soon as you can, and cool on a rack. When it has cooled enough to touch and not sag, cut into bars. Don’t wait too long though, or they’ll be hard to cut.
From Jessie Branom-Zwick
Essentially, make an Asian-style frosting to put on the salmon, coat the salmon, lay in a baking sheet and bake at 450F for about 10 minutes (until done)
