I was thinking of following a vegan diet for health reasons. I tried it for a week during a "cleanse" and it wasn't so bad, even though I love steak and eggs. I
I froze some tofu in order to get extra water out of it before marinating and cooking. I'd kind of like to get a start on the marinating process, but it's takin
I've not been paying much attention to what I ate, but now I have just become a vegetarian and want to try eating much more raw foods. I know that in many fru
Typically the only way I've found people consuming wheat grass sprouts is through juicing. Can this item be used in cooking, preferably as a main ingredient? (
Does dry frying tofu really cause tofu to better soak up a marinade? Source: http://melissaraydavis.hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros
I recently tried to practice making a Seitan based vegan turkey tube using this recipe. To test results for different cooking methods, I split the final dough i
While recently experimenting with a seitan based fake turkey, I was curious if I was even pursuing the right media for making a fake vegan turkey. With respect
I would love shops with bulk of almonds, various beans (soy,lentils,chickpeas), speciality cereals like quinoa/amaranth, seitan mix, vegan fake chiken, broths,
I'm trying a handful of vegan dishes, and have found a broth recipe which requires a small amount of soy or rice protein powder (1Tbsp). This eventually makes
I am hoping to make dough cups using a corn bread style dough. My approximate recipe would be, presumably, to par-bake initially, then fill with a pot pie style
In substituting Flax Eggs (milled/ground flax seeds in a water slurry, after they congeal) for regular eggs, I have found them to be a versatile aide in baking
If this sounds like a ridiculously neurotic question, that's because it is. That said, and discussion aside, according to Par[e]ve kitchen certifications and or
When I'm looking up egg substitutes, one of the easiest (for me) is making a slurry of flax seeds and water. However, I noticed there is a difference between us
Casserole from pureed carrot (it may be a "pie" rather than a "casserole" though - my footing in Anglo cooking terms isn't very strong, feel free to edit) is a
I'm making a vegan vegetables soup (i.e no powders or prepared stock - just fresh vegetables and fresh spices), and I'm not sure how much salt to put in to just
Commercial soy milk is fortified with lots of different vitamins. Is it possible to add these vitamins to homemade soy milk? If so how would you do it? I'm not
I need a vegan thickener that dissolves well and doesn't have any flavor. I tried tapioca flour the other day and it didn't dissolve very well and left a powder
I am thinking about incorporating some raw shredded beets in a vegan chocolate sheet cake. Since it is vegan, I will be substituting with Ener-G, chia, or flax
I'm interested in hearing any success (or woeful failure) stories on the behavioural differences between these two products. I've only found Orgran No Egg avail
I've made soymilk several times using dried beans. I've done it using a pot of boiling water to cook the pre-soaked beans, blending in a blender, and straining.