Hey everyone, I am attempting to go vegan.

I just wanted to do a "vegan weekend", but I’m about a month in, and I'm feeling like I can keep this up. I've tried in the past, but there are far more vegan options than there were several years ago. If you are a vegan, please let me know any tips, tricks, etc. that you wish you knew sooner. If you are on the fence or curious about it, ask questions! Post your favorite vegan recipes in the comments or any online resources you recommend on veganism. General veganism thread.

So I normally don't care that much about food. But I just got introduced to r/ididnthaveeggs which is a repository of insane and ridiculous recipe substitutions from the comments sections of recipes. Even with zero knowledge of cooking, I know swapping carrot for shredded kale in a carrot cake recipe will not turn out well.

So cooks and food-eaters of Tildes, what are the most insane and ridiculous substitutions you've encountered or heard of? Especially curious if you've had the (mis)fortune of getting to try the innovative recipe for yourself.

I’m looking to explore a bit so i’d love to hear your thoughts. These are the items that make my kitchen special. I mainly cook Asian style food (Chinese, Japanese), so my ingredients trend in that direction. This is a combination of ingredients, condiments, and even snacks that bring joy to me.

If there’s a particular special brand that you think is extra special, i’d love to hear it too!

• Mirin (in Toronto there is a small store that makes homemade mirin)
• Yuzu ponzu sauce (same supplier)
• Furikake / shichimi
• Korean seasoned salt
• Perilla Oil (an amazing nuttier substitute to sesame oil) - great on subtle dishes like zaru soba
• Szechuan peppercorns - amazing to put into the mortar with other aromatics
• Chinese cured pork belly - wow how immensely flavorful - I like the five spice one. Small cubes makes fried rice sing
• Oyster sauce (two ladies LKK not panda LKK)
• Nem Chua
• Good butter (Kerrygold or St Brigid)
• Sambal Oelek
• Pandan leaves and frozen chopped lemongrass
• Maldon salt
• Frozen cheap chocolate squares (Swiss Delice)
• Lao Gan Ma black bean chili crisp
• Salted yolk potato chips, Honey Butter chips
• Korean seaweed sheets for stock along with the little anchovies
• Frozen unshelled clam meat - just throw a handful into anything like pasta or stir fries. So cheap and so good!
• Chinese cooking wine
• Perilla leaves (gganib)
• when I can find them, Alphonso, Kesar, or Colombian Sugar Mangos
• Concord or Muscat grapes
• fatty Biltong (Florence meats is best)
• wavy soba (for some reason I like the mouth feel)
• frozen special handmade ramen
• Calabrian peppers
• Peperoncinos (I like the ones from Terroni)
• Peruvian sweety drop peppers
• Thai kefir leaves (frozen)
• Thai birdseye peppers
• Vietnamese veggies (rau ram) and Thai basil mmm
• fermented tofu bricks - kinda smelly but adds a slickness and sourness when stir frying Chinese veggies
• Korean coque d’asses (Japanese ones are a bit dry for me). Great frozen as well.
• mango gummy candy from cocoa land lot 100
• Chinese snow pear
• kewpie mayo (creepy baby)
• kozlik triple crunch mustard
• Vietnamese fried onions (need to figure out what brand is best)
• affordable soy sauce (made in Japan ones - yamasa or kikkoman)
• fermented black pepper (I like the Trader Joe’s ones - I put it into ramen broth)
• kecap manis (abc brand) for making Indonesian stuff
• Hungarian Hunters sausages - great snacks that last

Have a friend who has raved about using these for cooking meet during the work day and pan searing it for a quick easy and delicious meal. Plan on doing that with steaks/chicken, but wanted to see if anyone else on Tildes owns one and has any tips or favorite use cases to share.

My mother and her husband's hobby is trawling Facebook marketplace for things they never realized they wanted (and often repairing them) and they managed to obtain a Harvest Right Freeze Dryer at a laughably low price. They've had some fun with it, and I'll be over soon and am considering giving it a try.

We're getting into winter, so my first thought was to freeze dry some toppings to pour into my ramen as needed -- I often add whatever is in my fridge, but it would be nice to have something mindless to throw in. Once you're running the dryer, it makes sense to fill it completely for efficiency's sake, so I'd be making a good quantity. There are 5 trays, so it would make sense to do 5 different mixes, though I could do more than that by making a tray separator with foil.

A little bit on freeze drying: To do it efficiently, you pre-freeze whatever you want to dry. Small or thin pieces are best, because they will sublimate out moisture faster, meaning the cycle completes faster. That's important, because the whole assembly uses a ton of electricity. Things that are very fatty or oily (ie, bacon or peanut butter) will not freeze dry well, and then will not be shelf stable after drying either. The other benefit of small pieces is that they rehydrate faster in liquid.

My first thoughts were a mix with frozen peas, carrots, broccoli and edamame (maybe chicken? But that's more work because it would need to be cooked first). Perhaps another with chopped napa cabbage, grated ginger and garlic...? I considered just doing individual ingredients, but I think it would just be easier for me to have a premade packet I can open and go. I typically buy chicken ramen, but I'll occasionally get something different.

There aren't any big Asian grocers anywhere near where the freeze dryer is, so any obscure ingredients I would want to dry, I would have to bring with me.

Let me know your ideas!