Veganfoodcraft - Vegan food science and the never ending quest for outstanding flavor
Veganfoodcraft - Vegan food science and the never ending quest for outstanding flavor
  
  • Vegan Cashew Cream Cheese
  • Ginger Liqueur
  • Seitan Roulade with Apricot Mustard Glaze
  • How to Make Kimchi
  • Vegan Cashew Cream Cheese
  • Ginger Liqueur
  • Seitan Roulade with Apricot Mustard Glaze
  • How to Make Kimchi
19 results - showing 1 - 8
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Vegan Sauce Recipes
Written by Mattie    
Pressure Canned Cranberry SauceCranberry sauce is one of the easiest, most foolproof sauces to make. You just throw a bunch of cranberries in a saucepan, cover it with some sugar, orange zest and, if you want to kick it up an extra notch, add some cinnamon or ginger. Let it simmer until the cranberries pop and then some, and you’re mostly done.

The reality is that every Holiday season I’m slogging through preparing the food I’m planning to share, always biting off a little more than I can chew, so to speak. I get to a point of where I think I’m done with everything and wait, what?! The cranberry sauce? I forgot to make it! So it’s back into the kitchen to bang it out. 
 
I’m a huge fan of preparing large food projects in sections beforehand, then plugging them all together to make the final dishes as the feast approaches. I’ve found that this reduces Holiday cooking stress considerably. Last year this got me thinking: what if I could apply this trick to the cranberry sauce I’m always forgetting about? What if I could make it way in advance with even less overall time involved? Pressure cooker to the rescue. With the pressure cooker, I could make it a year ahead with the extra cranberries I had hanging around from this year, chuck it in the closet and forget about it until the end of next year. All with the same amount of effort it takes to make cranberry sauce a few days before the Holidays. No really.
 
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Vegan Drink Recipes
Written by Mattie    
Agua de Jamaica - Hibiscus CoolerWhile designing the beers and finally crafting the wine to have on tap for my wedding, I realized that in order to round out a good drink list, a capable non-alcoholic drink would definitely be in order. I plan on having a saison, a sour beer, a gluten-free double IPA, and sangiovese on tap. It would practically be disrespectful to not have a non-alcoholic option to stand up to this selection. Can you imagine how frustrating it would be to be a designated driver at a wedding? I mean, let's be honest! This is why I just had to devise something truly interesting in the alcohol-free department. But what? My goal was to concoct something that the sober drinker would be thrilled to drink all day and not feel like they were missing out. In order to pull this off, I’d need an elixir that fits this criteria:
  • Fruit-forwardness, bright acidity and a little residual sweetness for a well-rounded flavor.
  • Crisp and refreshing on a hot day.
  • Intense enough to thrill, but subtle enough to session, or drink all day. I want people to come back for more like when you just can’t stop drinking that beaujolais you opened on that hot summer day.
  • Consistent, convenient cold dispensed throughout the day. Bonus: dispensed amongst the same taps as the alcoholic drinks so it doesn’t play second fiddle.
 
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Vegan Fermentation Recipes
Written by Mattie    
How to Make Wild Fermented PicklesFew foods are as familiar as pickles. That crunch when you bite into them, bracing yourself before your senses get doused with a bright acid, savory and herbaceous cucumber tidal wave. it’s unforgettable and infinitely satisfying. What is it that makes pickles so irresistible and how do you achieve it?
 
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Vegan Protein Recipes
Written by Mattie    
Yuba Tofu Skin Knots - White Wine with Herbes de ProvenceIn the world of vegan protein it can often be difficult to find a food option that is easy to make, offers exceptional flavor and texture and is minimally processed. You can usually pick two of these options. And you can almost forget about finger food that fits this category. Try making tofu cubes, tempeh chunks or seitan strips appeal as hors d'oeuvres at a large party and you’ll see what I mean. “What is this stuff?” Yuba knots are particularly interesting because they have the ability to be assembled into a freeform food while having a mixture of stringy, meaty and puff pastry characteristics, which keeps them from feeling too foreign.

Food Guides
Written by Mattie    
How to make an airlock for a Ball jarFermenting foods is a great, rewarding hobby but you have to be careful because one day you might wake up, look around the room and see multiple vats of vegetables bubbling away in various parts of your home. For a second, you'll wonder how this came to be. Maybe your girlfriend or roommate will just come clean with you and flat out ask "why there are so many things fermenting around the house?" and "I wanted to have people over tonight but I don't know if I can because the house smells kind of funny".
 
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Vegan Fermentation Recipes
Written by Mattie    
Vegan Cashew Cream Cheese RecipeEvery major metropolitan city has its famous food item that begs to be enjoyed in an almost infinite amount of circumstances. San Francisco has its Mission burritos, Chicago has deep dish pizza, Philadelphia has cheesesteak. One of my favorite things about living in New York City is enjoying the simplicity of a bagel with vegan cream cheese. It doesn’t matter if you’re getting ready to go out and in need of a quick meal, you’re on your way home from the bar and need something to snack on, or it’s a Sunday afternoon and you’re just too lazy to do any cooking. A bagel and cream cheese always delivers.
 
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Vegan Sauce Recipes
Written by Mattie    
Gracious Vegan GravyThis Gracious Vegan Gravy recipe uses almost every trick in the book to develop rich, complex, savory flavors for a result that's sure to impress and surprise even the most diehard carnivores. First, both flour and nutritional yeast flakes are toasted, bringing out their nuttiness. Onions are then caramelized with mushrooms, breaking out layers and layers of savoriness. Miso and garlic are added later to add another dimension and tie it all together. Then the whole mixture is simmered so the flour gelatinizes and thickens the mixture. It's finished with pepper and a dash of white wine vinegar. A perfect way to top off a vegetarian feast centerpiece like Stuffed Seitan.
 
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Vegan Liqueur Recipes
Written by Mattie    
Strawberry Rhubarb LiqueurThis liqueur is a great way to preserve the essence of strawberries so they can be enjoyed year-round in new and tasty ways. The perfect amount of orange zest unifies the tartness of rhubarb with the strawberries in this sweet liqueur which can be drizzled on vanilla ice cream, baked into cakes, pies or just enjoyed on its own. It's like strawberry rhubarb pie in a glass. Swirl it into an icy glass of soda water for a refreshing summer treat.
19 results - showing 1 - 8
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