With the help of agar flakes, a plant-based gelatin derived from seaweed, you can turn pretty much any liquid into semi-solid pearls. This works especially well with balsamic vinegar, giving each bite a pop of bright tanginess. It’s fine to use agar powder instead of flakes. Where I am, flakes are more accessible, but the powder will most likely dissolve better and you won’t need to soak or strain the liquid.
There are few things as rewarding as making a homemade tomato sauce from scratch. The fragrance of the garlic gently frying in the oil, the scents of oregano and basil, the slow and satisfying blipping of the San Marzano tomatoes as they reduce. It is a process that encapsulates the joys of summer.
There are few dishes as summery as a panzanella. Heirloom tomatoes, fragrant basil and, in this case, the sweet flavour of ripe peaches. This is by no means a traditional panzanella. Besides peaches, you also most likely wouldn’t find lentils in a Tuscan or Umbrian recipe, yet they do an amazing job at soaking up the dressing and juices of summer’s ripest fruits. Adding the grilled peaches adds an exciting contrast to the acidity of the tomatoes and the tangy dressing.
Tofu is said to have originated in ancient China more than 2,000 years ago. Although the theories of its origin are debated, it is likely to have been an accidental discovery when a liquid consisting of soybeans was mixed with a coagulant such as acidity or calcium that would have caused the liquid to curdle.
Falafel has long conquered the culinary world as a flavoursome, naturally vegan, street food. By itself served with a simple tahini sauce, packed into a warm pita or served on salads, it makes a delicious showstopper of a meal. But as much as I loved having falafel out and about, I was never quite pleased when making it at home. It usually came out dense & dry, a texture that also seemed to drag the flavour of the herbs and spices into an inaccessible void. Over time, I’ve finally made a few changes that resulted in the crispiest and fluffiest falafel I have not only ever had at home, but that I have ever had, period.
Did you know that you can make tofu out of any legumes? Most legumes are high in protein (around 20% / 20g per 100g). By extracting and heating them, you can change the protein bonds, causing them to firm up. Most of us have already experienced this process before when boiling an egg, turning the white from translucent to firm.Although this works with any legume (chickpeas, lentils, beans…), it’s slightly different with soybeans, which are even higher in protein (around 40%). In fact, they have enough protein for it to curdle, which allows you to filter and press it into firm tofu. With other legumes, we only coagulate the liquid, giving it a soft Burmese-style texture.You can of course also add spices or herbs to the strained liquid. Once ready, make sure to fry it long enough to get crispy golden edges all around for maximum flavour. It’s brilliant as a soft tofu replacer but can be used for classics like panisse or panelle. Either way, you probably have some dried legumes sitting on your shelf begging you to give it a go.
Kombucha is quite a wondrous drink. It is naturally sparking, slightly tangy and mildly sweet. You can flavour it with the seasons, from elderflower to Tarocco oranges and use it as a refresher during the sunnier days or the base of a cocktail in front of a crackling fire in winter. If you make it at home, it is virtually bottomless. All it takes is tea, sugar, the flavour of your choice and nature’s most genius ingredient, time, to make a new batch.
This is my vegan version of Olia Hercules’ Borscht to support her and Alissa Timoshkina’s #CookForUkraine movement. Join the movement, raise awareness and show your support. Every bit helps.