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. Continue Reading How To Make Vegan Mayonnaise
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!” Continue Reading How (not) To Make 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. Continue Reading How To Make Corn Tortillas From Scratch
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. Continue Reading How To Make Almond Milk
Making perfect hard-boiled eggs — every time — is surprisingly easy, but only if you’re privy to a few specific tricks. Continue Reading How To Make Perfect Hard-Boiled Eggs Every Time
Making sea salt is an addictive adventure, but the reward is great. Continue Reading How To Make Sea Salt
Here’s a roundup of delicious and inventive ways to incorporate beans and lentils into every meal of the day. Continue Reading For the Love of Beans
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. Continue Reading Overcoming the Time Hurdle (Roasted Tomato & Pepper Salsa)
