Alternative Vegan

Informações:

Sinopsis

Blog for the author of the vegan cookbook, Alternative Vegan.

Episodios

  • Blooming spices

    16/07/2017

    I give a VERY short primer on blooming spices in fat.

  • Daal

    01/10/2016

    As promised, here's the written instructions for the basic daal tarka: http://goonswithspoons.com/Daal_TarkaThe thing about daal is that there are so many different types out there that it's impossible to pin it down to one technique or recipe. I tried to give  general overview here about the regionality of daal, and how it generally works for most people. I ended up rambling a lot.There's an excellent article (with pictures) about daal written here:http://indiaphile.info/guide-indian-lentils/It gives cooking times and ideas of what to do with the various daal we use.

  • Curry Leaves

    01/10/2016

    There's been a lot of questions about curry leaves coming up as of late. I figured now is as good a time as any to answer them.The audio in ogg or mp3 can be found here or in iTunes.

  • Fat Free :(

    18/09/2016

    In response to Margie, I've made a new episode, discussing fat free cooking. It's been difficult but I'm glad I tried it.

  • Cooking cheap greens

    18/01/2015

    It's FINALLY hit above the freezing temperature here in New York, so I'm not as bummed out about cooking as I've been; the really cold weather makes it difficult to get up the motivation to do very much at all. To celebrate, I've put up a new podcast episode! Feel free to give it a listen.

  • Thanksgiving

    23/11/2014

    Hi all! Today we're going into the foods you can make at Thanksgiving, whether you take it with you, make it for your own home, or suggest it to others.Mashed Potatoes5 lbs potatoes, boiled until tender2 cups coconut milk (full fat)Salt & Pepper to tasteBoil the potatoes until tender. Mash them up slightly, until it's where you want it. Add the coconut milk, a little at a time, until it's as much as you like. Taste for seasoning. Season as desired.Butternut SquashCut the butternut squash in half, lengthwise. Place it on a parchment, foil, wax paper, or silicon baking mat lined baking sheet. Set the oven to 350F. Bake for 45 minutes - 2 hours (depending on how long it takes you to remember that you have butternut squash in there. You don't need to preheat the oven.Brussels Sprouts1 lb Brussels sprouts3 TB vegetable oil3 tsp seasonings of your choice: sage, rosemary, cumin, coriander, fennel seed, garam masala, caraway seed (crushed), thyme (mix the seasonings in whatever combination you want)1 1/2 tsp salt