gah's Profile

As others have mentioned, I've used them as the base for a vegetarian chili with good results.

Another idea which comes from a now defunct local bar is to dip the patties in beer batter and deep fry them before they go on your burger. Deep frying is like bacon for vegetarians - makes everything taste better.

I'm surprised that you're willing to give up your hand mixer, since we use ours pretty regularly for things that just don't work with the immersion blender (I'm thinking mainly about baked goods - creaming butter & sugar, making quick breads, etc.). One person's kitchen treasure is another's kitchen trash!

But enough about slaw... how about a recipe for your chocolate chip cookie cake? Or at least a picture?

Absolutely a favorite in our house. Incredibly well-balanced and a favorite for gulping out of the bottle.

LOVED Chez What! I always had the California Hangover - the veggie version that subbed tofu for eggs. Sigh indeed.

And I will be the Nth person to confirm that nobody else in pdx refers to scrambles as Portland scrambles. They're just scrambles, and we know full well that they're available pretty much everywhere.

Our five year old has been cooking with me since she was a toddler. For her, it doesn't matter whether it's sweet or savory, she just loves the process. Gathering ingredients from the kitchen or cupboard, measuring and dumping, stirring, any and all prep work, she loves it all. Besides baked goods, we've had great luck with having her make salads & salad dressings, pizza and calzones, fruit salads, and soups.

In terms of making dishes healthier, when we make baked goods I always sub out white whole wheat flour for regular white flour, and use applesauce for at least half of the butter/oil called for. We regularly add a spoon or more of wheat bran to baked goods and always add in nuts, dried fruit, and/or flax seeds as appropriate.

Have fun!

Bravo, @Charlotte!

Based on the many comments about sauces, it would be great to have sauce week at thekitchn! Sauce from different cuisines (bechemel, marinara, curry, peanut, mornay!), different techniques (blender sauces, pan reductions, emulsions), and how to use them. Plus dessert sauces - creme anglaise, fruity sauces, pourable caramels, mmm....

In terms of what I want to learn, I need a good tutorial for a basic everyday steak. I never know if I'm getting the right cut at the store, and it always comes out tough at the end.

I'd love some ideas for thick vegetable based stews. I have a great beef stew recipe that I make for my family and I have a hard time replicating the thickness and texture in a veggie stew without things getting too tomato-ey or "cream-of-veggie"-ey.

http://www.oregonlive.com/mix/index.ssf/friday_night_dinner_party/vegetarian-recipes-for-your-holiday-table.html

Some good options here. The beet wellingtons in particular look very 'main dish' to me.