How do I make...

• Two ingredients - sugar and molasses make this better tasting than store bought

RECIPE

• 1 TBSP ground flaxseeds (also known as flaxseed meal)

• 3 TBSP water

Combine ground flax and water in a small bowl - stir to combine well

• • Can multiply ingredients if needing more than one egg

Let mixture rest for at least 10-15 mins until it's gloppy like an egg

• • "Egg" comes together better the longer mixture sits

  • I have used hot water to make this and found it helps to create the right viscosity of an egg a little quicker than colder water

• All you need is a blender and sugar!

RECIPE

• 1 c sugar

• 1 c water

Combine both ingredients in a small saucepan. Heat over low-medium until stirring constantly until sugar is dissolved then remove from heat. Pour into container and store in fridge. Keeps for 2 weeks in the fridge.

This is a 1:1 ratio. For a sweeter simple syrup for cocktails you can try a 2:1 ratio - 2 c sugar to 1 c water

*Can be used for cocktails and as a base to the best limeade :D

RECIPE

• 1 14 oz pkg firm or extra-firm tofu

1. Preheat oven to 400 degrees F (204 C) and begin drying your tofu. Drain, remove it from the package and place between two thick towels folded into the shape of the tofu. Then place a plate or bowl on top and top it with something heavy like a book or skillet.

2. Let it dry for about 15 minutes, changing your towels if they get too wet. Once dry, unwrap, chop tofu into roughly 1-inch cubes or rectangles (see photo).

3. Arrange tofu on a lightly greased or parchment-lined baking sheet to prevent sticking and bake for a total of 25-35 minutes, flipping once halfway through to ensure even cooking. This will dry out the tofu and help give it a more meat-like texture. If you want a tougher texture, cook it for 30-35. For a slightly more tender texture, pull it out at 20-25 minutes to check.

4. Once it’s golden brown and a bit tough and firm, remove from the oven set it out to dry a bit more

• List of stock approved veggies

• Talks about what each veggie adds to the stock in terms of flavor

• See Instant Pot section for actual stock recipe