This vegan mayonnaise was a happy accident. I was trying to make a different version of home-made margarine during October Unprocessed last year, tried agar agar instead of lecithin, and ended up with creamy, fluffy, cholesterol-free and salmonella-free mayo.
When the butter finally separated I felt AMAZING! I felt accomplished and totally inspired by the magic of food! I actually ran through the whole house screaming “I did it! I MADE butter!”
Like the difference between baloney and Filet Mignon, homemade corn tortillas are an entirely different beast. Once I made my own from scratch, I was shocked at how much I’d been missing out on.
Often we buy processed foods out of convenience, thinking it would be too complicated, time-consuming or just plain impossible to make them from scratch. Well as it turns out, almond milk, a processed food I used to buy on a regular basis, is not.
Making perfect hard-boiled eggs — every time — is surprisingly easy, but only if you’re privy to a few specific tricks.
Making sea salt is an addictive adventure, but the reward is great.
Here’s a roundup of delicious and inventive ways to incorporate beans and lentils into every meal of the day.
As soon as I read about October Unprocessed, I knew I was in. So much so, that we started last weekend — but I knew that we’d face two main hurdles.