Vegan cooking tips -
Coconut oil is a fat that has some similar attributes to that of a butter. It does liquefy in a lower temperature than butter, but it works great in this recipe. When the quiche cools down, the coconut oils solidifies and when you put it in your mouth — it melts, just like butter. If you have some time in your hand, and would like to achieve similar melting temperature for your fat content, you can melt 1 part of cocoa butter with 10 parts of coconut oil and use it in this recipe.
I find it better to use in sweet pie crusts than savory crusts, though the cocoa flavor is hardly noticeable. you really have to look for it to notice it. Now, when you already know how to make the perfect crust and the perfect vegan custard, you can go wild with the filling you choose. You can basically veganize any non-vegan recipe of your choice.
Just bring to a boil and turn off the heat. Use the same process but boil for extra two minutes, if you decide to use potatoes in your quiche. The same process is applicable to mushrooms in case you want to make a fried onions and mushrooms quiche.
Place your pie on a container that is slightly narrow than the perimeter of the pie and slide the metal edge down. Some afterthoughts. I would add some roasted bell peppers to the next quiche I would made.
I think it would add some nice texture and flavor to it. Let me know in the comments what you think about this post and if you like me to post more posts in this fashion. Here is the printable recipe: 5.
Cuisine: French Ingredients The vegan custard In a vitamix or a similar blender, blend: 1 cup of soaked for 3 hours raw unsalted cashews or macadamia nuts ¼ cup olive oil ½ cup water grams about 1 cup firm tofu 1 TBS cornstarch 1 tsp baking powder 2 TBS nutritional yeasts 1 garlic clove 1 tsp salt I use grey sea salt The veggies 1 large sweet potato diced and boiled in salty water for a minute.
Mix all the crust ingredients with your hands to a crumbly dough. Crumble the dough evenly on a pie pan with a loose bottom. Use your fingers to flatten the dough evenly to the surface and edges. Stub the bottom of the crust slightly with a fork. Refrigerate for 30 minutes. Bring the diced yam to a boil in a pot with salty water.
remove from heat. Sautee a big bunch of sliced Swiss chard until all water evaporates. shallots - finely sliced Put the yums, shallots and chard in a large bowl. Blend all the vegan custard ingredients in a blender and mix, using a spatula in a bowl with the veggies.
Take the crust out of the fridge and spread the above mix evenly using a spatula. Bake for 45 minutes at F until the quiche gets a sheen 3. These vegan lentils omelets are very nutritious and full of protein and I bet you and your family will love to have it for dinner.
Please note: you will probably need a strong blender like the Vitamix to prepare this recipe as weaker blenders cannot create a smooth enough mixture from red lentils.
Place the lentils, water, clove of garlic, nutritional yeasts, salt, half of the parsley and Kala Namak in the blender container and blend for about 2 minutes until very smooth and creamy. It is better to put the lentils and water first, when you start preparing the ingredients for this recipe so the lentils will soak in water for few minutes.
Add the other ingredients as you have them ready. Pour the mixture into a bowl, add the chopped shallot, chopped other half of the parsley and the baking powder. Taste the mixture to see if it is salty enough for your taste, I like it less salty than others.
Mix well. Preheat a nonstick pan on a medium heat, add some olive oil. Using a ladle put from the mixture in the pan and fry from one side for about minutes until the top part is slightly dry. Flip the omelets using a flexible flip turner, the omelet should be slightly brown. Fry the other side of the omelet for additional 2 minutes.
Serve warm or eat cold a day after in your sandwich or lunch box. I suggest to serve it with fresh raw salads, tahini, hummus, olives and bread. Optional - for flavor: Small bunch of parsley 1 glove of garlic 3 TBS nutritional yeasts - will add nutritional values as well as egg yolk flavor 1 shallot ½ tsp Kala namak - a salt with a taste and a smell of sulfur - will give the omelet an egg like taste Instructions Place the lentils, water, clove of garlic, nutritional yeasts, salt, half of the parsley and Kala Namak in the blender container and blend for about 2 minutes until very smooth and creamy.
Flip using a flip turner, the omelet should be slightly brown. Transfer to a plate lined with paper towels. It is ready. Oven roasted corn tastes much different than corn cooked in boiling water.
You can cook your corn using different cooking techniques and even eat it raw: you can boil it, grill it, with the husks, without the husks, brush it with oil and spices or just serve it with some salt.
It is very hard to ruin a fresh corn on the cob when cooking it. This is yet another very simple recipe that will help you make perfect corn! no more guessing if it has boiled long enough or burning it on the grill.
the corn comes out hot, tender al dente and absolutely delicious! It is also the perfect solution for parties, as it is easier to fit many more corn in the oven than in a pot. This technique will yield a more firm, crunchy and juicy corn and can serve as a template recipe that you can adjust to your particular taste.
If you are up to it, you can follow the same steps described in the directions but instead of using an oven, use a grill. it will be ready in less time but will require more attention. If you would like more detailed instructions about grilling corn, please leave a comment and I will reply to it.
Take the corn out of the oven using oven gloves and place on a surface like a big plate or a cutting board. I really like these gloves that I linked to, they are heat resistant and still gives you enough flexibility when handling hot things you take out of the oven. You can peel down the husks, using the oven gloves and use as a handle when eating.
You can sprinkle some salt and eat it as is, it will be delicious! However, you can proceed with the next step, which will make it more special. Wash the husks in water, this will prevent it from burning while you roast the corn the second time.
Twist the husks a little, so it will be easy to hold. You can also make a knot if you feel extremely creative 🙂. Brush the corn with some flavored liquid or sauce: Olive oil and salt — will not overpower the corn taste but will enhance its flavor. Sweet chili sauce — will give it a sweetness and spiciness.
Be creative and flavor it as you like. If you are brushing it with a thick dressing that might drop in your oven — it is wise to place a baking pan underneath the corn rack. Before going into recipes, two tips that will improve the flavor and the texture of any pasta dish you make.
Try using them for your favorite pasta recipe and see the difference. I promise you will take it up a notch in terms of texture and flavor. The Italians say that to cook pasta properly you need 1 liter of water and10 grams of salt to every grams of pasta.
However, I assure you that a less scientific one will work just as well. Salt the water : add salt by the teaspoon and taste the water after adding each teaspoon.
How will you know when you have reached this point of perfection? Before reaching it, the water will taste too bland and after passing it — too salty. Add the pasta and stir it with a long wooden spoon : this will prevent any of it from sticking to the bottom of the pot.
Lower to medium-high heat and cook. Stir every 2 minutes or so, until the pasta is cooked all the way through. Bite the pasta after minutes.
If you feel it has a white spot in the center, or if it is too hard all over, it is not ready. Your pasta is ready when it is cooked all the way through but still firm.
I find that the cooking time in minutes indicated on the pasta packaging is usually accurate. When the pasta is ready, remove about 1 cup of the cooking water to save for later use when preparing the sauce using my second tip below.
Turn off the stove and empty the entire pot into a strainer. Shake well, to discard all excess water, and cover with a lid. This works, however it is less favorable since the oil will create a barrier between the pasta and the sauce. Before serving the pasta, add the sauce any sauce!
Cook in medium high heat for about 2 minutes and serve. Try the above tips in your favorite pasta recipe and see the difference, I promise you will take it up a notch in terms of texture and flavor.
A simple 5 minute pasta tomato sauce. Printable recipe: A simple 5 minute pasta tomato sauce Print Prep time 2 mins Cook time 5 mins Total time 7 mins This is a template recipe. Ingredients 4 large tomatoes — diced 2 cloves of garlic — sliced 2 TBS of olive oil ½ tsp salt 2 fresh basil leaves — chiffonade, or 1 tsp of dry oregano optional ¼ bell pepper — diced optional Instructions Place all the ingredients in a wok.
Turn the heat high. Stir occasionally. After 5 minutes the sauce will be ready. Add the pasta and ½ a cup of the pasta cooking water to the sauce. Mix well and cook for another minute. You can garnish with some finely chopped parsley for decoration.
This is the first blog post that deals with a cooking method, tip or technique. This is especially useful when you have to seed these spicy Jalapeños but will work with any pepper. Using the method described in the photos below, might save you some time when cooking in the near future.
Everyday Vegan Cooking. Search for:. Cheesy, Creamy, loved by kids and adults alike. The secrets to achieving a great vegan Mac and Cheese Texture — There are a couple of ingredients that are a must in this recipe and they are Potatoes and Cashews.
Optional ingredients to play with the texture — Tofu and Hemp seeds Flavor — I found that adding an Onion , a carrot , a couple of garlic cloves , garlic salt and nutritional yeasts resulted in the most addictive flavor.
I also tend to add Tofu and Hemp seeds — both contribute to the nutritional value of this dish and to the texture The recipe I suggest here is only one variation I do. The recipe Start with boiling water to cook the pasta of your choice. Going vegan, of course, is a very common intention.
More and more people are turning to a plantbased or vegan diet than ever before for many reasons. Regardless of what your personal reason is, you can know that you are helping both yourself and the planet through this lifestyle change.
I went vegetarian when I was just 12 years old, and moved to a mostly vegan diet over the past few years. Despite falling in love with the idea of veganism long before then, it took quite a bit of effort to get me there.
My reasoning centers around health and ethics alike. On the one hand, I want to nourish my body with wholesome plant based foods and focus on nutrients rather than obsessing over calories, but very quickly I became aware of the ethical side of things too.
Going vegetarian overnight, I removed nearly all animal products from my diet within around a week. In this post, I want to share 20 vegan cooking tips for beginners that have either helped me transition to a vegan lifestyle, or that I picked up along the way and took my cooking to the next level.
Many people expect the transition to be flawless, and stutter when they experience difficulty. However, preparing food that you enjoy certainly one of the things that will make it much easier! But, contrary to popular belief, vegetables can taste amazing. There are stir-fries , salads , casseroles, even desserts!
People believe that they will have to give up things like cheese, butter, burgers, different pasta sauces , and other comfort food favorites.
Some vegans do, and choose to follow a whole foods plant based diet, that mainly consists of whole plant ingredients. That being said, try expanding your culinary horizons. Most vegan dishes are easy to create with familiar ingredients.
But, as soon as you start the journey, a world of new ingredients is presented to you, from superfood powders to new fruits and vegetable, that you may never have heard of before. Without overwhelming yourself, start finding new recipes and incorporating these ingredients into your diet to keep your cooking interesting.
Doing so is important because it will stop you from getting bored with eating the same meals every day, which is a very common mistake.
To get yourself started with vegan cooking and build up a range of go-to recipes, learn from others! Browse not only on google, but also Instagram and Pinterest , saving ideas for those days when you need anything from a healthy dinner idea, to an appetizer for a party table.
This is actually how I discovered my passion for recipe development. Nutritional yeast is definitely one of my favorite super versatile ingredients. It has a cheesy flavour and enhances the flavour of so many savory dishes. If you're brand new to nutritional yeast, this one from Bragg's is a good brand to try first!
This Misen nonstick pan is my absolute favorite! You know those products that vegans always eat, like plant based milks and nut and seed butters? Of course, most grocery stores nowadays have them readily available. But in my opinion, homemade always tastes better, ensures there are no excess ingredients, and works out as much cheaper.
You can even make your own vegan cheese! Doing so is far easier than it sounds and requires just a handful of ingredients. A few places to start are this homemade almond milk , this simple cashew cheese , or this tasty homemade peanut butter.
Especially with kitchen equipment. Having a lot of clutter simply causes unnecessary stress. The same can be said about food. Spices are super important. Plus, there are so many different combinations that you can turn any old boring meal into something new.
At the same time, give new ones a go as much as possible to see which ones you like best. They are, after all, what gives each dish its unique character! A few spice mixes that I like to keep on hand are za'atar a middle easter spice blend , a good garam masala mix for Indian dishes , and this tajin chili lime seasoning which is good on basically anything.
Arrowroot powder works really well too. A thickener like corn starch does the trick for both sweet and savoury recipes. Start by learning how to cook a good amount of basic vegan recipes, that require minimal effort and ingredients.
Once you become an expert at those, you can add ingredients and switch up techniques to make a given dish unique every time. For example, once you know how to cook good oatmeal, you can stir in different superfood powders or use different fruit and nut butter varieties for toppings.
Vegan cooking tips your Vegan cooking tips meals Immune system benefits tips from the pros. Vrgan is the senior food editor Cognitive function maintenance Vegan cooking tips and previously Colking the US Weekly food vertical, where she wrote about tiips intersection of food and pop culture. Vegam to a plant-based diet even part of the Vega is no cookint feat, especially if you've been tpis meat, dairy, and other animal products for most of your life. However, there's no doubt that meat-free meals are here to stay. According to data recently released by the Good Food Institute and the Plant Based Foods Association, vegan food sales are growing twice as fast as overall food sales, increasing by 27 percent inand 43 percent in the last two years. In fact, between andplant-based sales increased by percent overall. Additionally, Whole Foods yes that Whole Foods released its first plant-based trends report in May and predicted a rise in vegan foods for kids—yet another indication that consumers want to cut back on the amount of meat and animal products they and their families consume. Vooking » Cooling » Immune system benefits Tips for Creating Flavorful Vegan Cookinv. Vegan cooking tips Dextrose Muscle Recovery can Vegsn a rewarding and Creatine and collagen synthesis way to eat, but it can also be intimidating for those who are new to it. Below are some tips to help you get started on your vegan cooking journey. For example, try crumbled tofu or tempeh instead of using ground beef in your chili. Instead of using milk in your mashed potatoes, try unsweetened almond or soy milk.
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