<?xml version="1.0" encoding="utf-8"?><rss version="2.0" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:dc="http://purl.org/dc/elements/1.1/"><channel><title>Photos | RYMC</title><link>https://photos.rymc.io/</link><description>Motorsports, travel, and random photos from around the world. Rally driver, car #91 in ARA National L2WD. Life is too short to just sit around and wait.</description><language>en_US</language><copyright>Some Rights Reserved. &amp;copy; 2005 - 2026 Ryan McGrath.</copyright><pubDate>Sat, 22 Nov 2025 22:09:43 +0000</pubDate><lastBuildDate>Sat, 22 Nov 2025 22:09:43 +0000</lastBuildDate><item><title>Cornbread Stuffing Recipe (ish)</title><link>https://photos.rymc.io/1kapsvbhcfn1bt4w2mp7sprhe</link><description><![CDATA[One or two days before you need it, make cornbread recipe of your choice. Let it sit for a day, then...]]></description><category domain="https://photos.rymc.io/">food</category><category domain="https://photos.rymc.io/">recipes</category><category domain="https://photos.rymc.io/">gluten-free</category><category domain="https://photos.rymc.io/">vegan</category><category domain="https://photos.rymc.io/">holidays</category><enclosure url="https://photos.rymc.io/photos/1kapsvbhcfn1bt4w2mp7sprhe-large.jpg" length="588253" type="image/jpeg"/><guid>https://photos.rymc.io/1kapsvbhcfn1bt4w2mp7sprhe</guid><pubDate>Sat, 22 Nov 2025 22:09:43 +0000</pubDate><content:encoded><![CDATA[One or two days before you need it, make cornbread recipe of your choice. Let it sit for a day, then cube it up and make breadcrumbs in the oven so they're dried out. IME this is actually good enough to hold up to liquid you'll add later without dissolving into mush.

(Rainbow Plant Life's recipe is a good starter if you want a satiating cornbread, but I would cut the sugar for this use case - it's already high calorie/fat enough. Don't need the maple syrup and don't need even the true amount of sugar she uses, but you do you, it's holidays after all)

Night before or morning of holiday, make stuffing with it. I typically use the same base approach I've used for years: carrots/celery/onion, pepper, herbs of choice, crushed up toasted nut of some kind, and then periodically ladle in a broth for it all to soak up as it bakes. I usually avoid adding salt early on since I use a chicken-less broth to mimic the flavors I remember, but it carries a higher sodium content. When it's done cooking, let it cool in the fridge and reheat it before serving - flavor's always improve for whatever reason.

(Also randomly picked up a bunch of Jack & Annie's maple breakfast sausages last year and added them in chopped up, which worked really well)

Keeps for a few days, acts as a fantastic binder for everything you could slop on a plate, and tastes great with cranberry sauce. It is hands down the only recipe/approach I've tried that gets close to what I remember eating growing up. Served it to multiple groups now and everyone just assumes it's "regular food".]]></content:encoded><dc:creator>Ryan McGrath</dc:creator></item><item><title>Vegan tocilog</title><link>https://photos.rymc.io/1jesw0qz5f1sv7knsgh2v75j9</link><description><![CDATA[Chef Reina does some amazing recreations of otherwise tricky flavors. It's a bit of a hike to get he...]]></description><category domain="https://photos.rymc.io/">san-francisco</category><category domain="https://photos.rymc.io/">california</category><category domain="https://photos.rymc.io/">usa</category><category domain="https://photos.rymc.io/">food</category><category domain="https://photos.rymc.io/">vegan</category><enclosure url="https://photos.rymc.io/photos/1jesw0qz5f1sv7knsgh2v75j9-large.png" length="1737609" type="image/png"/><guid>https://photos.rymc.io/1jesw0qz5f1sv7knsgh2v75j9</guid><pubDate>Wed, 11 Dec 2024 03:25:49 +0000</pubDate><content:encoded><![CDATA[Chef Reina does some amazing recreations of otherwise tricky flavors. It's a bit of a hike to get here from San Francisco, but well worth the effort.]]></content:encoded><dc:creator>Ryan McGrath</dc:creator></item><item><title>BBQ Juicy Marbles</title><link>https://photos.rymc.io/1jedhaj3yft1avhe9r75z162v</link><description><![CDATA[Their new short ribs product is nothing short of amazing. Pretty much the gold standard in meat repl...]]></description><category domain="https://photos.rymc.io/">vegan</category><category domain="https://photos.rymc.io/">food</category><category domain="https://photos.rymc.io/">seattle</category><category domain="https://photos.rymc.io/">washington</category><category domain="https://photos.rymc.io/">usa</category><enclosure url="https://photos.rymc.io/photos/1jedhaj3yft1avhe9r75z162v-large.jpg" length="913299" type="image/jpeg"/><guid>https://photos.rymc.io/1jedhaj3yft1avhe9r75z162v</guid><pubDate>Mon, 19 Aug 2024 00:00:00 +0000</pubDate><content:encoded><![CDATA[Their new short ribs product is nothing short of amazing. Pretty much the gold standard in meat replicas as far as I'm concerned.]]></content:encoded><dc:creator>Ryan McGrath</dc:creator></item><item><title>Vegan brisket experiment</title><link>https://photos.rymc.io/1jedhahwte18bhcq10vatcs0j</link><description><![CDATA[A washed-flour seitan brisket with boiled down peach tree gum to mimic a fatty layer. Probably one o...]]></description><category domain="https://photos.rymc.io/">vegan</category><category domain="https://photos.rymc.io/">cooking</category><category domain="https://photos.rymc.io/">food</category><category domain="https://photos.rymc.io/">seattle</category><category domain="https://photos.rymc.io/">washington</category><category domain="https://photos.rymc.io/">usa</category><enclosure url="https://photos.rymc.io/photos/1jedhahwte18bhcq10vatcs0j.jpg" length="901852" type="image/jpeg"/><guid>https://photos.rymc.io/1jedhahwte18bhcq10vatcs0j</guid><pubDate>Tue, 26 Mar 2024 00:00:00 +0000</pubDate><content:encoded><![CDATA[A washed-flour seitan brisket with boiled down peach tree gum to mimic a fatty layer. Probably one of my most successful experiments! Most people agreed that the mouth feel and taste were much closer than they expected it to be. Just a shame that I avoid wheat these days due to allergies... otherwise I would've pushed this idea further.]]></content:encoded><dc:creator>Ryan McGrath</dc:creator></item><item><title>Anniversary dinner at Surrell</title><link>https://photos.rymc.io/1jedha1sgepsbvfbamj28y28w</link><description><![CDATA[A tofu, miso, and green onion appetizer. This restaurant is a very underrated spot for vegan food in...]]></description><category domain="https://photos.rymc.io/">food</category><category domain="https://photos.rymc.io/">seattle</category><category domain="https://photos.rymc.io/">washington</category><category domain="https://photos.rymc.io/">usa</category><category domain="https://photos.rymc.io/">vegan</category><enclosure url="https://photos.rymc.io/photos/1jedha1sgepsbvfbamj28y28w.jpg" length="398828" type="image/jpeg"/><guid>https://photos.rymc.io/1jedha1sgepsbvfbamj28y28w</guid><pubDate>Thu, 02 Nov 2023 00:00:00 +0000</pubDate><content:encoded><![CDATA[A tofu, miso, and green onion appetizer. This restaurant is a very underrated spot for vegan food in Seattle; the chef is incredibly talented and adept at imparting flavor where you wouldn't think possible.]]></content:encoded><dc:creator>Ryan McGrath</dc:creator></item><item><title>Anniversary dinner at Surrell (2)</title><link>https://photos.rymc.io/1jedha1jdfg9vtz7n9t9c7s70</link><description><![CDATA[A savory macaron. I can't recall the exact flavor at this point, but it was plated beautifully and w...]]></description><category domain="https://photos.rymc.io/">seattle</category><category domain="https://photos.rymc.io/">washington</category><category domain="https://photos.rymc.io/">usa</category><category domain="https://photos.rymc.io/">food</category><category domain="https://photos.rymc.io/">vegan</category><enclosure url="https://photos.rymc.io/photos/1jedha1jdfg9vtz7n9t9c7s70.jpg" length="379888" type="image/jpeg"/><guid>https://photos.rymc.io/1jedha1jdfg9vtz7n9t9c7s70</guid><pubDate>Thu, 02 Nov 2023 00:00:00 +0000</pubDate><content:encoded><![CDATA[A savory macaron. I can't recall the exact flavor at this point, but it was plated beautifully and was a fantastic start to an anniversary celebration.]]></content:encoded><dc:creator>Ryan McGrath</dc:creator></item><item><title>Atakilt Wat</title><link>https://photos.rymc.io/1jedh9njpfq1r4b27hj60yp4a</link><description><![CDATA[Wanted to switch up flavor profiles for dinner tonight, so took a stab at... Ethiopian food? Atakilt...]]></description><category domain="https://photos.rymc.io/">food</category><category domain="https://photos.rymc.io/">seattle</category><category domain="https://photos.rymc.io/">washington</category><category domain="https://photos.rymc.io/">usa</category><category domain="https://photos.rymc.io/">vegan</category><enclosure url="https://photos.rymc.io/photos/1jedh9njpfq1r4b27hj60yp4a.jpg" length="169645" type="image/jpeg"/><guid>https://photos.rymc.io/1jedh9njpfq1r4b27hj60yp4a</guid><pubDate>Wed, 22 Nov 2017 00:00:00 +0000</pubDate><content:encoded><![CDATA[Wanted to switch up flavor profiles for dinner tonight, so took a stab at... Ethiopian food? Atakilt Wat (potato, shallots, carrots, garlic, ginger, turmeric, cloves, cardamom, cumin, cabbage) on top of rice. Not bad, definitely tastes good.]]></content:encoded><dc:creator>Ryan McGrath</dc:creator></item></channel></rss>