Do you think it would work as a replacement for regular cabbage in borscht? While I love sauerkraut, cabbage rolls are a bit hard for me as I’m trying to go vegan, and I can’t seem to find many vegan cabbage roll recipes.

Nope, whole sour cabbage.

https://www.saveonfoods.com/sm/planning/rsid/1982/product/cabbage-sour-head-kissel-id-131

I think 20 Mule Team Borax has the same effect on their box.

Taking a look at Swisscows right now. My only concern with them is that I know they filter out sites with adult content, and I do have worries on how that’s applied to results with explicit song lyrics or album covers.

I gave this a shot since I do like and trust Mojeek, but unfortunately it doesn’t appear to bring in any results when I use the search “site:bandcamp.com attribution non-commercial share alike” (not in quotes).

Honestly depends, but if you want an all-around good instance on a misskey fork, try lethallava.land

I have some stoneware plates that are from IKEA. My worries with using a plate were both the heat potentially cracking and/or breaking the plate, or the pot boiling over while the contents are hidden underneath unlike with a glass lid.

Honestly Misskey forks for all their flaws can absolutely take this opportunity to properly advertise themselves as viable alternatives. As someone who uses a Misskey fork, I love the UI in comparison to Mastodon, and the communities in Misskey forks are a lot less techie and a lot more laid back and goofy most of the time from my personal experience.

This is the recipe here, I came across it through the writer’s YouTube channel: https://rainbowplantlife.com/10-ingredient-vegan-red-lentil-bolognese/

Thanks for the tip, I’ll go ahead and toss them then and take this as lesson learned.

You can make mayonnaise with relative ease at home using a blender or food processor. If you can figure out the name of the specific type of mayonnaise, it would likely be easier to make it from scratch than finding it ready-made at the store.

I’m making a few assumptions here ofc, but the main downside that comes to mind is how long it’d keep for, as you wouldn’t have much if any preservatives in the homemade product, though can’t say I’m experienced with that at all to properly comment.

Less cooking time? Why’s that? I would have assumed the opposite considering they would need time to be brought to the same temp, no?

This specific recipe was a soup, though I’ve definitely wanted to try and use frozen equivalents, namely cauliflower, in other different recipes.