Hey Liz, to make it vegan, just remove the egg yolk. I tried a batch without it and turned out nice, just a bit less creamy. Maybe you could try to substitute it with two tablespoons of vegetable milk?
I was going to ask the same thing. I wonder if a dash of sparkling water and a small quantity of gram flour – or of course aqua faba – might help? That's how I make vegan mayo.
Thank you for this recipe – we have more squash than I know what to do with!
Ah well gram flour – chickpea flour – as in my comment is already gluten-free! I occasionally add a tiny amount of xantham gum, but it thickens OK without it I find...
Did you learn Italian by a Sicilian? I think "cucuzza" is very regional and niche! I didn't even know about it before last year when my girlfriend told me (she's Sicilian, too!).
I can't remember where I heard the word but my teacher is from Perugia. Interesting that it is regional, I did not know. Have you read https://findinghome.substack.com Jan is renovating her home in Sicily. Sorry more substacks! I am sure you are already subscribed to too many. I can't even keep up anymore. But maybe you can just bookmark and read it when you have time.
I am not afraid of subs for now, I think people legitimately read what they want to read anyway!
https://newsletter.pragmaticengineer.com/ is probably my favorite newsletter in the world, still I don't read every single piece of it, just what I need/enjoy at the moment :)
That looks good. I work in tech. I'll have a look!
If I subscribe I make an effort to read as much as I can so I am not adding to lowering open rates. Which probably matters less with cooking or home improvement where people go back to the post when they need it.
Hello! I just came across your newsletter and I'm loving it. I see you have a voice-over feature! I had no idea you could do that until just now. Where do you create the audio for the voiceovers (eg do you use a service or do you record yourself?)
It's very intuitive and they use AI to generate beautiful and realistic synthetic voices. Just copy-paste some text in the main field, select a voice, and generate the audio.
There's a nice free tier of 10k characters per month, with a 2500 characters limit for each generation. Usually, I create multiple audio of 2500 characters and then merge them together.
It is easy to get beyond 10k characters a month, then they have some priced options that also unlocks other features such as AI-cloning your voice :)
Man, I love this (and I never had bahn mi, so it's a good way to get hands-on).
Listen, I got an idea: would you co-write a post about it together? I can't seem to find an official way to write to substackers in chat, drop me an email at info.theramenbowl@gmail.com if you'd do that :)
I’m sending this to my husband to make! (He’s our resident chef.) Is there an easy way to make it vegan?
Hey Liz, to make it vegan, just remove the egg yolk. I tried a batch without it and turned out nice, just a bit less creamy. Maybe you could try to substitute it with two tablespoons of vegetable milk?
I was going to ask the same thing. I wonder if a dash of sparkling water and a small quantity of gram flour – or of course aqua faba – might help? That's how I make vegan mayo.
Thank you for this recipe – we have more squash than I know what to do with!
I think it's a good idea - ◡ -
And gluten intolerants could substitute flour with cornstarch, or even xanthan gum to be fancy!
Ah well gram flour – chickpea flour – as in my comment is already gluten-free! I occasionally add a tiny amount of xantham gum, but it thickens OK without it I find...
Oops, you are right! My brain skipped the "gram" and just read flour. Thanks for the clarification :)
My brain does that kind of thing too ;-)
That’s a good idea, thank you! 🎃
mmm sounds incredibly yummy 🤩🎃😋
This looks so good! Can it be made with squash or does it have to be pumpkin?
Hey Queen! Definitely can be done with squash. To be honest, I'll tell you a fun fact: in Italian we don't have a proper distinction between the two.
I think the "Butternut" falls into the squash category, right? You can easily use that :)
E vero. Io so solo questi: zucca e cucuzza. My Italian is rusty so excuse my mistakes.
Did you learn Italian by a Sicilian? I think "cucuzza" is very regional and niche! I didn't even know about it before last year when my girlfriend told me (she's Sicilian, too!).
I can't remember where I heard the word but my teacher is from Perugia. Interesting that it is regional, I did not know. Have you read https://findinghome.substack.com Jan is renovating her home in Sicily. Sorry more substacks! I am sure you are already subscribed to too many. I can't even keep up anymore. But maybe you can just bookmark and read it when you have time.
Thanks for the suggestion! I am bookmarking.
I am not afraid of subs for now, I think people legitimately read what they want to read anyway!
https://newsletter.pragmaticengineer.com/ is probably my favorite newsletter in the world, still I don't read every single piece of it, just what I need/enjoy at the moment :)
That looks good. I work in tech. I'll have a look!
If I subscribe I make an effort to read as much as I can so I am not adding to lowering open rates. Which probably matters less with cooking or home improvement where people go back to the post when they need it.
This is fabulous! I have a glut of butternut this year... thank you so much - shall try it out at the weekend !
Thanks! Share the result if you do try!
Will do!
Incredible! Thank you! With all the pumpkins around me, I will try this intriguing recipe this week. Yum😋 🎃
Hello! I just came across your newsletter and I'm loving it. I see you have a voice-over feature! I had no idea you could do that until just now. Where do you create the audio for the voiceovers (eg do you use a service or do you record yourself?)
Hello Brianna! Thanks for liking the newsletter and subscribing - ◡ -
I am glad someone notice the voiceovers!
I am using the great service of https://elevenlabs.io/.
It's very intuitive and they use AI to generate beautiful and realistic synthetic voices. Just copy-paste some text in the main field, select a voice, and generate the audio.
There's a nice free tier of 10k characters per month, with a 2500 characters limit for each generation. Usually, I create multiple audio of 2500 characters and then merge them together.
It is easy to get beyond 10k characters a month, then they have some priced options that also unlocks other features such as AI-cloning your voice :)
Never mind, I just read it does clone your own voice. Thank you again for your recommendation 🤗
Serendipity! I was searching for an AI voice clone generator! Can it clone your own voice? Thank you!
cool! thank you so much for the info.
Great! Another good use for pumpkin, one of my favourite vegetables
Lekker!
I LOVE all things pumpkin - except fake pumpkin of course. This sounds quite divine.
Oh dude...
Bahn mi with this mayo, probably with sliced glazed tofu on mirin and soy...
Oh man that's a so good idea, I am always so blessed with your comments. Plus you're making me hungry.
Do you have any link to a recipe you'd suggest? I want to add it in the post, your suggestion is great.
I couldn't find a recipe with the way i was thinking about the tofu ( baked in the oven in a soy marinade then sliced)
But this one seems similar.
https://www.loveandlemons.com/banh-mi/
--
Pretty much the idea is to sub the mayo used normally for the pumpkin mayo.
The soy glaze mixes well with pumpkin. Actually, a soy reduction will do the trick if you want to try different proteins.
Man, I love this (and I never had bahn mi, so it's a good way to get hands-on).
Listen, I got an idea: would you co-write a post about it together? I can't seem to find an official way to write to substackers in chat, drop me an email at info.theramenbowl@gmail.com if you'd do that :)
I'm down, I'll send you a msg when I'm off work
Gracias por las buenas palabras. Cuéntame si te gusta esta receta cuando la pruebes!
Tu historia me inspiró a pensar en rellenar una calabaza tallada con arroz y cocinarla directamente en el horno como lo hacemos con los pimientos.
Y perdón por mi español. He estado un poco oxidado desde la secundaria :)