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...
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
Of all the equipment I have in my kitchen, the one tool I could never live without is my knife.
If you've ever endured chopping veggies with a dull blade, a knife that's too heavy, or doesn't fit your grip right, then you're in for a treat when you discover your perfect knife! Suddenly, prepping vegetables for a stir fry goes from being a dreaded chore to a therapeutic end of day exercise.
So how do you find the right kitchen knife for you? Well, there are several factors that weigh in, and...
Lately, I've been getting lots of questions about how to cook beans from scratch. 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,...
Buttery pecan crust filled with a smooth and spicy pumpkin pie filling make this vegan Praline Pecan Pumpkin Pie a dessert your guests will remember and request every holiday meal.
As a (recovering) perfectionist, it took years to perfect my pumpkin pie recipe. The secret turned out to be blind-baking the crust (baking it empty) and cooking the filling on the stovetop for a reliable, crack-free custard every time. Using two secret ingredients as thickeners (instead of the...
I have a confession. For over a decade, I’ve had a big secret about whipped cream that I’ve kept all to myself. As I’ve watched my chef friends toil over making vegan whipped cream with countless cans of coconut milk and loud stand mixers whirring away, I’ve been kicking back and enjoying my efficient and reliable method.
It’s just not right to continue keeping this secret, so I'm ready to divulge. The only problem is that my trick relies on...
Growing up I remember that adults always drank this thing called “Egg Nog” during the holidays. I was never quite sure what it was, but it had a unique yellow hue and a wonderfully spicy smell. One time I snuck a sip of my mom’s and thought it was one of the most interesting things I’d ever tasted, second only to the rum balls I helped her make (and occasionally tasted). I have yet to veganize the rum balls, but the egg nog, I am definitely working on. Most vegan...
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?"