The number one way we can create healthy and delicious meals is by educating ourselves on what the ingredients are used for and what they can provide us.
I’m sharing my best tips, tricks and pantry facts to keep you confident in the kitchen.
AQUAFABA
Place aquafaba and bowl in the fridge for at least 15 mins before beginning to mix. The aquafaba mixes up better if it’s cold. Adding cream of tartar helps stabilize the whipped aquafaba and hold it’s shape longer.
You can not over whip the aquafaba so whip it for much longer than you ever would an egg white.
CASHEWS – Soaked
Cashews are a magical ingredient that can turn a sauce into one that is more silky, rich and creamy. Soaking them creates a softer cashew and can easily be blended. If you don’t have time to soak them overnight, just add hot water and soak for 10-15 minutes.
LEMON ZEST
When using lemon in recipes not requiring zest, grate the lemon and freeze the zest until needed.
MUSHROOMS – How To Cook The Perfect Mushroom
See HERE for a full blog post.
NUTRITIONAL YEAST
Nutritional yeast is the main activator in my creamy tomato sauce. It comes from a species of yeast known as Saccharomyces Cerevisiae. There is another form of this yeast specifies which is called “brewers yeast” that can sometimes be used interchangeably. It is essential to note that these are not the same yeasts.
Nutritional yeast is similar to the yeast that people use for baking but it undergoes a heating and drying process that renders it inactive. It is dairy-free and usually gluten-free. It can be a useful supplement for people with food allergies or sensitivities or on strict diets. Nutritional yeast is low in fat, contains no sugar or soy and due to its nutritional content, yeast in the form may increase a person’s energy, support their immune system and offer additional health benefits. It’s an extremely great source of vitamins, minerals and high-quality protein!
TOMATOES
I prefer to use canned tomatoes over the fresh tomatoes when cooking sauces, stews or chilli. Fresh tomatoes are commonly picked while they are still green or very underripe to protect them from bruising and spoilage before purchased. They are artificially ripened using ethylene gas and this can result in a tasteless, mealy tomato. However, canned tomatoes are sun-riped and picked at the peak of perfection.