I get a lot of blank stares when I mention this ingredient, which is understandable: it’s quite a recent discovery by a French food blogger in 2014. This revelation was transformative for the vegan culinary scene, opening up a world of possibilities: suddenly, the elusive meringue was achievable, along with chocolate mousse, macarons, nougat, ice cream and marshmallows. What is it? It’s …
Cooking from books, the old-school way
I love a good cookbook. Paging through a book of beautiful food photos is half the pleasure, and knowing all the potential that your shelf of cookbooks holds for delicious treats is a little bit exciting! Like most millennials, I only really started using the internet for *literally everything* as an adult. I was a bit of a bookworm growing …
Vegan baking substitution guide
I’m going to share a secret with you. The best way to create great vegan recipes is to take your favourite non-vegan ones, the ones that were handed down from your parents, grandparents, great-grandparents… and swap out the animal-based ingredients for vegan alternatives. Most of the time you can get away with straightforward swaps (e.g. cow’s milk can pretty much …
How to substitute eggs in baking
Oh, eggs. The baking ingredient with the most complex and interesting properties: no wonder pastry chefs everywhere rely on them for their beautiful creations. But fear not, vegan culinary geniuses have cracked the secrets*. The trick is to understand why chicken’s eggs play such a big role in baking, and then to find egg substitutes that best mimic the most important …