We are deep into Week 2 of our ‘Month of Plant-Based Eating’ program! Earth Balance® and Made Just Right® have partnered with over 25 plant-based diet experts to share tips for leaning into a plant-based diet.
We are excited to share today’s tips with you from Chef Chloe Coscarelli! As the new face of vegan cooking, Chloe is dispelling the myth that animal-free cooking is bland, visually unappetizing and full of sprouts! Chloe recently took home first place in the Food Network’s Cupcake Wars, making her the first vegan ever to win on a Food Network competition. Chloe is a graduate of the Natural Gourmet Institute of Health and Culinary Arts NYC, the University of California, Berkeley, as well as Cornell University’s Plant-Based Nutrition Program. She lives in Los Angeles with her family and two adopted dogs, and is involved with local animal rescue groups.
Here are Chloe’s tips:
CHLOE’S TOP TEN VEGAN ALTERNATIVES
By using Chloe’s favorite vegan ingredients; you’ll never miss the meat, eggs, butter, or cream.
Vinegar is a great egg replacement especially for cakes. When combined with baking soda, vinegar acts as a binding agent and creates a moist texture.
Blending raw cashews with water is a perfect cream alternative for savory dishes like fettuccine alfredo.
3. Coconut Milk
Canned coconut milk is nature’s substitute for sweet heavy cream! Chocolate mousse, ganache, and whipped cream can all be made vegan with this simple replacement.
Crimini, Shiitake, Portobello, and Oyster mushrooms all have a juicy hearty texture that is perfect for replacing meat. Ground into veggie burgers or charred on the grill, mushrooms are a succulent substitution for meat in any form.
5. Dark Chocolate
Pure dark chocolate is rich in antioxidants and is a great milk chocolate replacement for non-dairy desserts.
This nutrient-dense fruit can add a creamy body and boost of flavor to almost anything. Avocados can be added to pesto sauce as a substitute for cheese or whipped up as a spread for sandwiches.
7. Nutritional Yeast
Nutritional yeast is high in protein and B vitamins. Its natural flavor and yellow coloring make it a great substitute for cheese.
Tofu can be sliced, diced, or cubed to achieve a meaty consistency. For best results, freeze a package of tofu, and then defrost in the refrigerator overnight.
9. Non-dairy milk
Soy, Almond, and Rice milk are fabulous alternatives to dairy milk. They are lower in fat and can be used interchangeably in any recipe, from milkshakes to creamy soups.
10. Almond Butter
Almond butter has a mild taste and is a great source of protein and fiber. It adds a thick, velvety texture to smoothies or shakes. For nut allergies, try hemp butter.
Chloe’s first vegan cookbook, Chloe’s Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way (Free Press) features over 100 recipes and photos of each dish. For more of Chloe’s tips and recipes, be sure to visit her at: www.chefchloe.com
If you haven’t tried Earth Balance’s® Organic Soy Milk or natural nut butters yet, you’re missing out! Let us know what your favorite vegan substitute foods are and we’ll pick one of you win today’s Everyday Giveaway for FREE Earth Balance® coupons, which you can redeem for any of the buttery spreads as well as the Soy Milk and nut butters!