Offered by Food and Wine, June edition.
In Place of-
Eggs-Crumbled tofu sauteed with turmeric (for color) and other seasonings is a vegan take on scrambled eggs.
In place of meat-
Dried mushrooms like porcini are essential for creating deeply flavored vegetable stocks and broths. Smoked paprika and other dried chili powders can add the fire-roasted smell of barbecue.
In place of milk-
All sorts of nuts, grains, beans can be blended with water, then strained to created non-animal milks.
In place of fish-
Dried seaweed varieties such as nori, dulse and wakame have a brininess that tastes of the ocean. They are a good substitute for fish.
In place of cheese-
Raw cashews, when seasoned and pureed with water, become spreadable and creamy. Just like soft cheese; mix in flavorings like nutritional yeast or rejuvelac (the strained liquid from fermented grains) for buttery blends.
In Place of-
Eggs-Crumbled tofu sauteed with turmeric (for color) and other seasonings is a vegan take on scrambled eggs.
In place of meat-
Dried mushrooms like porcini are essential for creating deeply flavored vegetable stocks and broths. Smoked paprika and other dried chili powders can add the fire-roasted smell of barbecue.
In place of milk-
All sorts of nuts, grains, beans can be blended with water, then strained to created non-animal milks.
In place of fish-
Dried seaweed varieties such as nori, dulse and wakame have a brininess that tastes of the ocean. They are a good substitute for fish.
In place of cheese-
Raw cashews, when seasoned and pureed with water, become spreadable and creamy. Just like soft cheese; mix in flavorings like nutritional yeast or rejuvelac (the strained liquid from fermented grains) for buttery blends.
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