|
Search Any word
Vegan quick Cooking Tips
- Even though recipes don't say VEGAN
before every ingredient, it is, of course, assumed as such...
 When cooking Use ONLY
soy milk with just
water and soybeans on the label.- Never use a whipped, tub margarine in
place of stick margarine or shortning! Tubs are mostly air
and water and will alter the recipe dramatically!
- I strongly recommend using frontier brand,
beefy broth
powder. It is very mild and won't over power any recipe. (Unless you
have tried others and know what you prefer...)
- As in all cooking, one should alter
recipes for personal tastes, and things such as sodium
levels...
- Use the freshest ingredients and spices.
- It is assumed here that anyone reading these will know
the basics of cooking... how to thicken a soup, how to knead
bread, t = teaspoon, T = Tablespoon... Test for doneness! (cooking
times vary!)
- For more information on using vegan substitutions
and ingredients, visit the substitutions page...
|
|
|
|
|
|
MORE TIPS for
great
cholesterol free
vegetarian vegan cooking!
Get
rid of your pepper shaker, and put a pepper grinder on
your table! Makes all the difference in the world!
- A quick fix to add flavor
to something, whether a casserole, a vegetable, or ??? Sprinkle with vegetable
broth powder . (I prefer Frontier Brand)
- If you aren't familiar with Nutritional
yeast... become!
It is another great flavor enhancer you can add to many foods!
- When a recipe calls for green pepper, or "bell
pepper" try using a red bell pepper (yellow, or orange )
instead. Their flavor is much better to most people ( although usually
more expensive!)
- Find local farmers markets
in your area and support them!
- Try growing a few pots of herbs,
like basil, thyme, chives... A little snip added to the top of your
plate adds color and lots of flavor.
- Use Olive oil or Canola oil for
frying or baking when you can.
- Look for old fashioned cast iron
frying pans and use it all the time! Besides being naturally non stick
once it is seasoned, it actually will add iron to your food!
- Buy a thermometer for
testing water temperature when proofing yeast in baking. 110 - 115
degrees, you'll never wonder...
- Add wine at end of cooking
for best flavor and Don't Boil wine in foods unless you want to reduce
it.
- Acids and vinegar's will
hurt metals such as copper, zinc, aluminum, iron, so use glass if
possible.
- Add soy flour with oils.
- For stringier cheesy
like... use tapioca in place of cornstarch or flour and cook it
longer...
- Roast and crush poppy seeds
for more intense flavor.
- Before Baking Sweet breads,
brush with oil and sprinkle with sugar.
- Brush with fruit juice for more flavor too.
- To harden and gloss breads,
brush with cornstarch and water several times.
- Add garlic to a sauté when
the onions are almost done... garlic cooks a lot quicker and will
become bitter if overcooked...
- Use a potato masher to crumble tofu.
- Rinse pasta in cold water
right away if you won't be coating it with sauce right away, to prevent
sticking. Reheat quickly by dunking in boiling water for a minute.
- When using rolled oats in
place of quick oats in cooking, add a little more liquid and sit for 20
minutes longer before baking.
|
|
|
|
|
"We
are the living graves of murdered beasts, slaughtered to satisfy our
appetites. How can we hope in this world to attain the peace we say we
are so anxious for?"
George Bernard Shaw
|
|
|
|
|
|
"The time will come when men such as I will
look upon the murder of animals as now they look upon the murder of
men."
-
Leonardo Da Vinci, Renaissance artist/inventor.-
|
|
|
|
|
|
Make it look good!
Turn it into an art piece!
People do
eat with their eyes...
Serve it
in a different plate or glass....
Cut it different than normal
Color it with contrasting colors
Different textures
Swirls, patterns, words...
Just about anything can become a garnish...
Do something!
GARNISH
SWEET GARNISH
Again....ANYTHING!
Use
your imagination!
|
|
|
|
