A couple months ago, I asked my readers to tell me their secrets to making their vegan cooking extraordinary. I loved all of the comments I got! There were some that were suggested by many people and there were some others that were so good I just had to share. I've also included a couple of tips that have found to work really well in my kitchen. If you're looking to take your vegan cooking to the next level, then this list is for you!
Top 10 Ways to Make Your Vegan Cooking the Best!
10. ACIDS- A couple of you recommended acids as your key to success in the kitchen and I have to agree. A splash of lemon or lime juice here or a tablespoon of vinegar there can turn an alright dish into an amazing dish. Some of my favorite vinegars are: Apple Cider Vinegar, Ume Plum Vinegar, Sherry Vinegar, Balsamic Vinegar, Red Wine Vinegar, and Champagne Vinegar. The sherry vinegar in my Roasted Corn & Basil Farro Salad absolutely makes this dish. It's also always good to keep lemons and limes on hand because a little squeeze will pretty much always make a recipe better.
9. MIXING RAW & COOKED INGREDIENTS- I absolutely love throwing some fresh oranges into a salad along with some roasted beets and fresh greens. The combination of raw and cooked adds a great dimension to your meal, not to mention lost of fun textures. It's a great way to keep your meals from getting boring!
8. TOASTED NUTS & SEEDS- It's amazing what a sprinkling of sesame seeds or chopped toasted pecans can do to liven up a dish. The extra nutty flavor and crunch does wonders for any dish. Case in point: The toasted almond slices atop my Cheesy Maple-Roasted Brussels Sprouts & Broccoli adds a great variety in texture in this dish.
7. UMAMI- That's a fun little word, right? Umami is one of the 5 basic tastes (along with sweet, salty, sour, and bitter) and in my totally unscientific opinion, is a mixture of all of the other tastes. Achieving this flavor is a well-known way to appeal to a large variety of palettes, making it invaluable when cooking for people who may not be totally on board with vegan cooking. How to achieve umami flavor? My favorite ingredients would be nutritional yeast, miso, ume plum vinegar, liquid aminos, and/or soy sauce.
6. COCONUT OIL- Sure, I love using coconut oil in my baking as much as the next vegan gal but I was surprised to find how many of you claim that it is your secret vegan-cooking weapon. After thinking about it, I realized you all are right! It is pretty magical! I most often use it as a butter replacement in baking, but I also love the way it can add firmness to non-bake pie crusts or the way it makes the outer chocolate coating so crisp in my Double Chocolate Truffles.
5. BE ADVENTUROUS- When I became vegan, every trip to the kitchen was an adventure. How was I going to cook up that weird vegetable I got in my CSA delivery (daikon radishes)? How would I use that crazy new ingredient I just picked up (nutritional yeast)? What was I going to make for dinner with only cauliflower, tempeh, and some leftover quinoa and canned pumpkin (Roasted Cauliflower & Quinoa with Cheesy Pumpkin Tempeh Sauce)? I encourage you to experiment and be adventurous in the kitchen. Try a new ingredient. Make something up with only the ingredients you have on hand. Let your creativity run wild! That's where the magic happens!
4. STUDY UP!- Many of you suggested referencing cookbooks and food blogs to learn how to cook different things and then put your own spin on things. I can't recommend this highly enough. My vegan cooking got its start with the help of The Post Punk Kitchen (as well as all of Isa Chandra Moskowitz's cookbooks- a gift from my hungry husband)(but I don't have Isa Does It yet because it's going to be my gift to myself when I finish my book, so stop making me jealous with all of your Instagram pics)(Totally JK- keep posting them. I love food porn!), Happy. Healthy. Life., Oh She Glows, and Vegan Yack Attack.
3. STEP UP THE FLAVORS- You all named just about every thing I have in my pantry as things you use to step up the flavor. And guess what? I think you've been rummaging through my cupboards Apparently, I use all of those same ingredients! Garlic, hot sauce (I can't live without my sriracha!), soy sauce, liquid aminos, liquid smoke, and flavored oils (toasted sesame oil is one of my favorites as you can see in my Sesame-Sriracha Soy Curl Sandwiches). I also want to mention mustard (whole grain, Dijon, spicy brown, plain yellow, you name it- I have it!), barbecue sauce, and capers as a few more of my flavor-enhancing tools.
2. HERBS & SPICES- I have a tendency to be a little heavy-handed when it comes to seasoning my meals. A "1/2 teaspoon of ground cumin," is almost always nearly a 3/4 teaspoon. A tablespoon of fresh chopped thyme is usually just a small handful. Adding lots of seasonings is what creates the flavor of your meal. I try to keep a huge selection of spices to create a variety of flavors. I should own stock in smoked paprika because I go through so many bottles of it! I also almost always prefer to use fresh herbs (though, I always keep dried on hand in case I forget them at the store). I love the way all of the fresh herbs work together in my Mediterranean Bowl!
1. FRESH SEASONAL PRODUCE- The number 1 most mentioned tip was to always use fresh, seasonal produce, and preferably organic if possible. When I joined a CSA, it changed our meals dramatically. A fresh, organic, locally-grown bunch of grapes is better than anything you could possibly get in a store. A great example is my Springtime Strawberry Spinach Salad with Lemon Poppy Seed Dressing- The strawberries, spinach, asparagus, snap peas, and lemons were all part of my weekly CSA delivery! Join a CSA or start hanging out at Farmer's Markets to take advantage of your local farmers' bounty. As Cadry suggested, "Buying high quality organic ingredients at the peak of freshness makes all of the difference in the world!"
Did I miss anything? What are your vegan cooking secret weapons?
Richa
definitely some good produce, a whole lot of herbs and spices and heat!!
Cadry
Great tips all around! And can I just tell you that every single time I see my little casserole dish in your beautiful photographs it thrills me? Love it. I thought it was just a gift to you, but really it was one to both of us! 🙂
I saw that you mentioned ume plum vinegar a couple of times in your descriptions. I have a bottle of it, but I never know when to use it. So it has just been sitting there. Do you use it anywhere that brown rice vinegar would be appropriate (i.e. for a mild vinegar in an Asian meal)? Or is there another time when you'd recommend it?
keepinitkind
Awww! I adore our little bowl. 🙂
Ume Plum Vinegar is very tart and salty. It has a briny quality as well. I use it whenever a dish needs a little punch (a little goes a long way). I would give you specific examples but they're all in my cookbook. I would experiment by adding a little to steamed veggies, a salad dressing, or perhaps a cashew cheese that you want to be a little stronger. 🙂
Cadry
Awesome! Thanks for the tips! I will try that.
Gabby @ the veggie nook
Love this post! I use many similar techniques and so many more were good reminders 🙂 I totally agree with number 1: local, seasonal produce is KEY!
Jen
Great post!!! I like to add herbs at the end, and toast whole spices like fennel and cumin. Also, a really flavorful quality olive oil is just the thing!!:)
Robyn B | Modern Day Missus
Such good tips! I just remembered that I always used to add orange to beetroot and rocket (arugula) salads and somewhere along the way I stopped doing it... guess what we'll be having on the menu in a few days?! 🙂
Anna {Herbivore Triathlete}
Great tips Kristy!
I recently added the beet recipe I tested for you to my lunch salad, it was delicious!
I love to add textures to my dishes and often play around with what's in the fridge and cupboards. I think a big secret to vegan cooking is herbs and spices!
I agree with Cadry, I have ume plum vinegar, but not really sure when/how to use it?
keepinitkind
Thanks, Anna! I'm so glad you like that beet recipe. I haven't made it in awhile and you've reminded me of how much I liked it.
As for Ume Plum Vinegar, here is my response to Cadry: Ume Plum Vinegar is very tart and salty. It has a briny quality as well. I use it whenever a dish needs a little punch (a little goes a long way). I would give you specific examples but they’re all in my cookbook. I would experiment by adding a little to steamed veggies, a salad dressing, or perhaps a cashew cheese that you want to be a little stronger. 🙂
Mae
This is a great post! I agree with all of it. I think my biggest secret weapon is sesame oil!
Emily @ It Comes Naturally Blog
Those sound not just like tips for god VEGAN eating - but they are keys to GOOD EATING all round. Why so many vegans are so healthy - GOOD WORK! xxx
Millie
Yes yes yes to the vinegar and lemons! I even have a tsp of cider vinegar in a glass of water to make it more refreshing! 🙂 x
http://www.strawberriesandsquiggles.blogspot.co.uk
Amy @ parsley in my teeth
What a great post! Thanks for sharing all of these insights.
Stefanie
Totally agree with all of this- I had absolutely no idea how to cook until I went vegan... Now sherry vinegar is my new obsession, and I go through a jar of cumin every 6 weeks or so. Blogs like yours are such a huge help, and practice makes perfect!
Alex Caspero MA,RD (@delishknowledge)
Great list, I agree with all of them! Herbs and spices are key for me, especially when I am trying to convince my omni friends that vegan food IS delicious! Vegetables taste awesome on their own but add a bit of spice and fresh herbs and the game has changed. Flavorful spices also reduce the need for excess oils and fat.
And I can't wait for you to get Isa Does It. I almost cried when I was going through it 🙂
Jenni
These are awesome tips! I just discovered your blog and I'll for sure be following you from now on. Love it! 🙂
Gemma
Great post! I loved all the tips and cool ideas. 🙂 Thanks!
Liz @ I Spy Plum Pie
Great tips! I've just come across your wonderful blog but I'll definitely be back!
Bex @ VeganSparkles.com
Brilliant tips, Kristy! I'm off to share them with my clients now, thank you! 🙂 xx
Ben
Hi i am trying to find out if sherry vinegar and red wine vinegar is vegan. As most wines are filtered with egg or fish bones. Are you aware if the sherry vinegar is truely vegan?
keepinitkind
It is a matter of personal choice on whether to use wine-based vinegars or not. I choose to use them, but some vegans may not feel comfortable (though I don't know any of these vegans personally).