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,...
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...
If you were vegan in college, perhaps you remember the days of bland school cafeteria salads and eating in a cramped dorm room. For many students new to vegan eating, it can be challenging to know about all the available vegan resources out there to help them! Michelle Cehn from Vegan Break set out to change this after she graduated. Fast forward a couple years, and now Michelle has a popular series of vegan videos all created with that mission in mind. Michelle's passion, dedication, and...
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...
If you think you don't like brussels sprouts, try this recipe and see if it changes your mind.
Garlic Brussels Sprouts
By Allison Rivers Samson
1 tablespoon olive oil
1/2 cup onion, quartered and sliced
1 clove garlic, minced
3 cups fresh brussels sprouts, washed and halved or quartered
1/2 teaspoon salt
1/3 cup water
1. In a deep skillet over medium heat, add oil and onion. Sauté for 10 minutes, stirring regularly.
2. Add garlic and brussels sprouts,...
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?"