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...
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...
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.
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...
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...
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?
For my favorite creamy, lightly-flavored, dairy-free milk, I love making homemade almond milk. When I need something...
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...
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:
When you’re someone who likes to bake, one of the best ways to make your life easier is to keep baking staples in your pantry so that they’re on hand when the baking urge strikes. Below are the ones we keep on hand in our house. While some ingredients will be familiar, others may be new-to-you. Enjoy a fun learning experience as you play with recipes using these less processed ingredients.
Very versatile, fritatta shines with almost any vegetable. For inspiration, try some of these seasonal favorites: Spring - spinach and asparagus, Summer - tomatoes and eggplant, Fall - green beans and zucchini, Winter - swiss chard and mushrooms.
By Allison Rivers Samson
4 cups water
1 teaspoon salt
2 cups garbanzo bean flour
1 teaspoon olive oil
1 cup onion, quartered and cut into thin slices
1/2 teaspoon dried basil
1/4 teaspoon dried marjoram
Want to know how it would feel if you moved yourself to the top of your priority list, could lovingly say "no" to what's not in alignment, and lived your life "on purpose?"