Isn't it suspicious that with long lists of unpronounceable ingredients, many of the packaged foods sold in stores are both pricey and made with junk that was never meant to go into a human body? Yeah, I agree. I mean, that stuff hardly deserves the title "food," right?!
What if there was a way you could be liberated you from all that and empowered to make your own vegan staples from better ingredients that actually cost less? There is!
Today, I’m excited to share my new vegan...
Almond milk is quickly becoming one of the most popular dairy-free milks in the U.S. and with good reason—it's delish!
Easily made at home, the most common method is this ultra-smooth technique that employs a nut milk bag. But...I've got a secret ingredient that requires no soaking or straining so that you'll have your own fresh almond milk in minutes!
Bonus—any blender will do!
Check out my secret:
Super-speedy DIY Homemade Almond Milk
Want to know what to use instead of dairy butter? I've gotcha covered! While several commercial vegan margarines and shortenings are available (and they are certainly much better than dairy butter), I prefer to create my own version from scratch for most recipes.
I do this for several reasons. For one, most vegan margarines use palm oil, a product that has been linked to some major issues in the countries that produce it. Ranging from human rights abuses to climate...
What if there was a collection of 10 incredible vegan recipes that were tested and perfected so well that you knew would knock the socks off of everyone no matter where they are on the continuum from vegan to omnivore?
And what if those recipes were also made with whole-food ingredients? Well, I've created the resource for you! Not only will you get the delicious recipes shown below, but I've also got several bonuses:
After learning about the dangers of BPAs in plastics, I began my search for alternative food storage options for our family.
First, we tested stainless steel food storage containers. Even though they had plastic lids, it was impossible to easily see inside them and in the fridge, out of sight = out of mind, leading to perished food.
The second thing I discovered over time is that wide, shallow containers expose more of the food's surface to air, which tends to make it spoil...
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...
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