2022-01-04 17:20:35
How do I add bite to mushy vegan food? | Kitchen aideReach for the nuts and seeds, roast or grill your veg, and think about how you chop it … top cooks explain how to avoid the gloop factor• Got a culinary dilemma? Email feast@theguardian.comHow do I add texture to vegan pulse, pasta and rice dishes so my non-vegan family can’t complain it’s just mush? Signe, Brighton“It’s all about a drizzle, a dollop and a crunch,” says Bettina Campolucci-Bordi, author of Celebrate: Plant-Based Recipes for Every Occasion. “I add at least two to every meal, and that instantly creates different textures.” A drizzle could be something as simple as good-quality olive or flavoured oil (chilli, garlic, basil) or date syrup, while a dollop is essentially something creamy: “Hummus made from butter beans or chickpeas, a pesto or flavoured yoghurt, say.” As for the crunch, that’s “chopped toasted nuts, a chunky dukkah or za’atar, pomegranate, sunflower or pumpkin seeds, roast chickpeas flavoured with things like tandoori spice”. In short, Signe would be wise to adopt Campolucci-Bordi’s mantra of “more is better”. Continue reading...
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