I kept this one simple and it came out pretty well.
Something I find challenging with foods like this (wet, but not much thermal mass compared to soup) is keeping them from getting cold too quickly. Serving the curry in a bowl is photogenic and helps it retain some heat.
I made these with frozen spinach, eggs, panko, butter, and parmesan,
I used baby bella mushrooms as well as some lion’s mane mushrooms I bought out of curiosity. They tasted about the same but the lion’s manes were much more expensive.
I’m temporarily out of chicken bouillon powder so I used anchovies for the broth.
I made some nachos with Violife cheddar slices and Tofurky sausages. They were inoffensive.
This was my first time trying vegan “cheese.” The Violife slices have a strange rubbery texture and taste more like cheese flavoring than actual cheese. They melt pretty well.
With pickled beets to make it pretty.
My local grocery store stopped carrying Ritter Sport marzipan bars, so I made some chocolate-covered marzipan balls of my own.