How to Make Homemade Vegan Milk

As dairy continues to be exposed for its cruelty, contamination, and negative effects on human health and the environment, a wider variety of plant-based milks have become more available in stores. Convenience foods can be helpful and at times offer much-need shortcuts. When you're ready to step into a healthy, compassionate diet, homemade is worth the few extra minutes when you can swing it. In my kitchen, the more from-scratch dishes, the better! Plant-strong milks are no exception....

Continue Reading...

The Ultimate Vegan Cheesesteak Sandwich

Recipe testing and development makes me feel a bit like a mad scientist. This one definitely stretched my creativity! After playing with several different meaty vegan ingredients for the steak, including tofu, tempeh, mushrooms, and yuba (similar to a super-thin pudding skin that's created when soymilk is made), the winner was yuba, for its chewy texture. Alas, its limited availability led me to settle on an equally delicious, yet more accessible tempeh version. If you're lucky enough to find...

Continue Reading...

How to Make Homemade Beans

Lately, several of my friends have been asking how to cook beans. Since it’s in the air, maybe you'd like to know too. If the only beans you’ve eaten have come from a can, a whole new world is about to open up for you!

First things first. Get yourself a good-quality pressure cooker, a.k.a. your new best friend. My favorite is the electric Instant-Pot. I highly recommend it for its versatility (pressure cooking, slow cooking, and everything in between), ease, and safety.

...
Continue Reading...

My Vegan Kitchen: What to Use Instead of Eggs

Are those vegan meringues? Why yes, yes they are! Read to the end to learn about the history of this recent discovery and for the simple recipe.

As a vegan baker since 1997, I’m often asked how to replace eggs in recipes. The answer can be simple or complex, depending upon how precise you want to be with your baking (spoiler alert: I recommend precision).

I often use the analogy of a camera. One can use a point and shoot and get decent-enough photos, but to go from amateur to pro...

Continue Reading...

Is it Necessary to Soak Nuts?

With all the creamy sauces, milks, cheeses, and nut-based dishes I've created in my two decades as a vegan chef, I'm often asked this question. The answer is ultimately, "no, it's not essential" though as with legumes, soaking does increase the bio-availability of their powerhouse of nutrients like high monounsaturated fats, protein, and trace minerals.

The basic method is to cover nuts or seeds with 2 inches of water and soak for the time specified in the image below.

 Some...

Continue Reading...

Kitchen Know-How: How to Calibrate Your Oven for Better Baking

Tired of burnt cookies even when you follow the recipe directions precisely? Can’t figure out why your oven times always seem a bit off? I have a simple solution for you! You may need to calibrate your oven.

As little as 25 degrees variation could negatively affect your baked goods. Too cold and your muffins won’t rise; too hot and your cookies will burn, or worse, your cake is baked hard on the outside yet raw on the inside. Not to worry, there’s an easy fix. Buy...

Continue Reading...

The Secret to Tofu Everyone Will Love

Poor tofu. It’s gotten a bad rap as one of the scariest vegan proteins and it’s really not tofu’s fault. You see, people misunderstand this magnificent ingredient. It’s no more meant to be served plain any more than a blank canvas is intended for display. Tofu works well with others. In fact, it needs others to bring out its true genius.

Have you ever wondered how restaurants get that magical spongy, flavorful texture that makes tofu chewy and juicy in...

Continue Reading...

My Vegan Kitchen: Replacing Dairy Milk, Heavy Cream, Buttermilk

Non-dairy milks are taking over! Many large-scale coffee chains are now offering several delicious dairy-free options, including almond, coconut, and soy. The dairy industry is feeling threatened, as evidenced by marketing campaigns mocking non-dairy milks. As if drinking the milk intended for a baby cow is somehow natural for humans. Crazy, right?

Milk
For my favorite creamy, lightly-flavored, dairy-free milk, I love making homemade almond milk. When I need something...

Continue Reading...

A Vegan Passover

Traditionally, Passover has many elements which are not vegan friendly, but there’s always room for compassion. Even though I am not Jewish, I enjoy this holiday with my family in a fun vegan way. My husband was raised Jewish, and although he isn’t religious, Pesach provides us with the chance to celebrate Spring and something we both care deeply about: Freedom.

For those unfamiliar, here is a summary of the holiday, Passover, which honors the ancient Israelites and...

Continue Reading...

My Vegan Kitchen: What Are Vegan Binders?

Have you ever had crumbly cupcakes or removed a sheet of freshly baked cookies from the oven only to find they fall apart easily? How about a pie or casserole with ingredients that just don’t hold together?

This frustrating problem is usually all about the binder. Let’s talk about some various binders and how they’re used:

  1. Agar Agar: Used in place of gelatin, which is a cruel (and gross!) by-product of the meat industry, agar is a sea vegetable. Also...
Continue Reading...
1 2 3 4 5 6 7 8 9 10 11