“New York Times” Well Blog Covers Vegan Basics
Written by Vegetarian Star on January 17th, 2013 in Food & Drink.
The New York Times‘ Well Blog on health and good living has an article on what you need to get started to begin your vegan journey.
This particular article covers the basics of ingredient substitution and gives tips swapping vegan versions of milk, cheese, butter and other animal ingredients.
Writer Tara Parker-Pope had this advice on the right milk substitution:
“Taste all of them to find your favorite. Coconut and almond milks (particularly canned coconut milk) are thicker and good to use in cooking, while rice milk is thinner and is good for people who are allergic to nuts or soy. My daughter and I both prefer the taste of soy milk and use it in regular or vanilla flavor for fruit smoothies and breakfast cereal.”
How does one get that “cheesy” flavor to macaroni or that buttery taste on toast in the morning?
Visit the Well blog to learn more.
Photo: Haxorjoe/Creative Commons
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