Within the ever-expanding multiverse, there’s a model of me smashing away at a keyboard with her feet, doling out dos and don’ts to the lots as that world’s Expensive Abby.
However right here in our actuality, I’m Tanya, an editor at New York Instances Cooking and Tejal’s editor on The Veggie. And for higher or worse, there’s one pastime I’ll by no means hand over: dishing out advice. Fortunately, my work often affords me the chance to embrace that. At present, consider me as your private Cooking concierge in Tejal’s absence.
These questions come from a handful of reader emails that Tejal has held on to for future e-newsletter inspiration, and I’m very happy to reply them.
Is there an all-purpose substitute for mushrooms in vegetarian dishes the place they’re an integral element? Or are there a number of substitutes, a few of that are higher than others, relying on the appliance? — Kim O.
Usually, you’ll need to swap for an ingredient that’s texturally comparable: Assume sliced tofu, tempeh, eggplant and even artichoke hearts. But when the mushrooms are additionally doing heavy lifting within the taste division, you’ll need to make up for the loss by seasoning with umami-rich elements, like soy sauce, kombu or roasted seaweed, miso or tomato paste.
These mushroom chicharrón tacos might simply as simply be made with bite-size strips of seared or baked agency tofu, or barely chewier tempeh. (You could possibly additionally make these crumbled tempeh tacos as a substitute.) In stir-fries, greens like eggplant or zucchini, which sear and soak up seasonings equally to mushrooms, might serve you nicely. Attempt that swap on this gingery fried rice, and style as you go — possibly you’ll need a sprint extra soy sauce or a sprinkle of garlic or onion powder.
I like your recipes, however as I’ve unhealthy reactions to tomato, eggplant, peppers, chiles, potato and all different nightshades, I can seldom use the recipes. Any concepts? — Gretchen N.
Spring greens are your buddy: This polenta with asparagus, peas and mint and this crunchy spring salad are nice locations to start out. Throughout the remainder of the 12 months, try our cauliflower– and cabbage-forward recipes. And the gingery fried rice I discussed above turns into nightshade-free when you skip the jalapeño. In actual fact, you’ll discover that quite a lot of mushroom recipes on New York Instances Cooking will give you the results you want as written or are simply modifiable.
I buy pickles and olives on the farmers market. They’ve so many various varieties. Anyway, I’d like to repurpose the brine, because it appears a waste to discard it. Any solutions? A number of the flavors are horseradish, fiery, rosemary and even candy and spice. — Fran Ok.
Time to make pickle soup! Brine can also be an unbelievable solution to season potato salads and dressings like this vegan avocado ranch. And it’s best to completely shake a few of these up with vodka or gin — soiled martini, anybody? — when you get pleasure from a cocktail at times. Cheers!
Pickle Soup
One Extra Factor!
Vegetarians who eat them know that eggs are a kitchen all-star — they add heft, protein and savoriness to in any other case easy dishes. You actually, nicely, can’t beat ’em!
If that sounds such as you, do flip your consideration this week to our nice ode to eggs, written by Eric Kim and complete with 24 recipes, the vast majority of that are meatless, together with Tejal’s beautiful egg curry.
And talking of Tejal: On Might 17, she’s internet hosting a digital occasion with the Meals editor Emily Weinstein all about making scrumptious vegetarian meals at dwelling. They’ll discuss to the chef and author Samin Nosrat, and provides recommendation to readers with vegetarian cooking challenges. You possibly can R.S.V.P., as well as submit your own cooking dilemma for them to discuss, here.
Tejal will likely be again subsequent week. Thanks for studying, and for having me! Till subsequent time, you will discover me on Instagram.
E-mail us at theveggie@nytimes.com. Newsletters will likely be archived here. Attain out to my colleagues at cookingcare@nytimes.com if in case you have questions on your account.
