Transition & Family
When one person in a couple changes
A dietary change by one partner is a change for both, and treating it as a personal decision that affects nobody else is where the friction starts.
Topic
cooking
Every Plant-Based Nutrition Guide article tagged cooking — 9 pieces across 3 sections.
Protein & Amino Acids
Seitan: making it, and who should avoid it
Wheat gluten produces the densest plant protein available, it costs very little to make, and it is unsuitable for a significant minority of people.
Cooking Technique
Cooking without oil, if you want to
Some people avoid added oil for medical or personal reasons. It is entirely possible and it requires different techniques rather than the same techniques without oil.
Transition & Family
Feeding a household where not everyone eats the same way
Cooking two meals every night is unsustainable. The solution is a shape of meal that works for everyone with one addition.
Cooking Technique
Legumes beyond chickpeas
Most people eat three legumes and find them repetitive. There are dozens, they behave differently, and the range is where the interest is.
Cooking Technique
Grains: cooking them properly and why the ratios differ
Most grain cooking failures come from treating them all like rice, when they behave quite differently.
Cooking Technique
Greens, and how to stop overcooking them
The reason most people dislike cooked greens is that they have only eaten them boiled to grey. The techniques are simple and the difference is enormous.
Cooking Technique
Tofu: pressing, freezing and the reasons it fails
Most people who say they dislike tofu have eaten it prepared badly, which is nearly always a moisture problem.
Cooking Technique
Cooking dried beans properly
Dried legumes are the cheapest good food available and most people cook them badly, which is why they think they prefer the tin.