yes, the pumpkin ziti with caramelised onions and sage breadcrumbs will still be okay if you cut out the cashews from the ricotta, mix sage into the ricotta pumpkin batter, and only sprinkle plain whole wheat bread crumbs on top which you dot with butter. but it's not the same. it is, however, way simpler, especially if you usually spend five minutes cussing at the blender while trying to puree cashews.
no, the italian feast sausages (VB) will not turn out well if you 'eyeball' the vital wheat gluten, omit the paprika since you don't have any, and completely forget the soy sauce. be ye careful on this one.
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