Deciding to go plant-based means having to slightly tweak your eating habits, once you might have fallen into a rhythm with, making that initial step tricky to overcome.
For me personally, I knew that eating a more plant-based diet was something I wanted to follow, and nutritionally speaking, it made sense. However, when stepping foot into the kitchen, I struggled to create flavorful dishes.
But, when I worked in a commercial kitchen, I realized the limitations of plant-based cooking were an opportunity to be more creative with food. I enjoyed the challenge of using ingredients I had never considered using before.
So, I wanted to share what I learned along the way, the small tips and tricks that will hopefully make moving to veganism less daunting and more exciting. Time to upgrade your home cooking and start seeing the obstacles as opportunities!
Key Takeaways
Why Put so Much Effort into Home Cooking?
The step to veganism seems frightening, especially regarding home cooking. It is hard not to bow down to the temptation of choosing more convenient meals, but despite their ease, they lack nutrients and may leave you feeling sluggish. When you step up your home cooking game, you also gain control of the ingredients used, boost your energy levels, and is a wonderful way to bond with family and friends. Embracing creativity in the kitchen will result in meals to be proud of, and it may be much easier than you realize.
1. A Garnish Goes a Long Way
You may not think a garnish is essential when cooking at home, but this is more than just a limp piece of greenery on top of your food. A good garnish can add flavor, freshness, and texture, taking your food to the next level. A few examples of my most used garnishes include:
Having a selection of fresh herbs on hand. A salad is brought to life with fresh mint, roasted vegetables benefit from a sprinkle of gremolata, and there's nothing better than stirring fresh basil through pasta.
I also enjoy a crunch topping, so having nuts in my pantry is essential. Roasting them enhances the flavor and texture. They make the perfect topping for soups, dips, and your morning oat bowl.
The addition of pickles will add a punchy flavor, complimenting many meals! My favorites are pickled red onions with tacos, creamy butterbeans, and a tomato salad.
TIP: To make gremolata combine, a bunch of finely chopped parsley, the zest of two lemons, and a pinch of salt!
2. Eat With the Seasons
One of the simplest ways to upgrade your cooking is to start with your ingredients. A great way to do this is to incorporate more seasonal vegetables in your weekly food shop, seeing what local farm shops and markets have to offer. Shopping with the seasons means eating vegetables at their freshest and most flavorful. Prioritizing the quality of your produce will directly impact the flavor of your food.
3. The Power of Lemons
Lemons are your secret weapon to unlock more flavor in your food. They can balance out both salt and sweet flavors, not to mention if you have a creamy dish, like risotto, then a squeeze of lemon will add a much-needed freshness to the dish. The easiest way to start including lemon in your food is to add a squeeze before serving sauces, soups, and over salad with olive oil to make a refreshing dressing.
4. Unlock Vegan Umami
It is often believed that you cannot achieve the same savoy flavors in vegan cooking due to the absence of meat, but this is far from the truth. This flavor is called umami, coined in Japan, and translates to savory taste. Many vegan ingredients help you to achieve that umami taste, but I use miso paste and mushrooms the most.
Miso paste, originating from Japan, gets its umami flavor because it is a fermented product. What I love most about this ingredient is how versatile it is, I use it to replace meat-based stocks in dishes like risotto or soup and use as a marinade for vegan proteins like tempeh and tofu. You can find miso paste in the Asian section of most supermarkets or in your local health foods shop.
The variety of mushrooms is vast. If you usually get white button mushrooms from the supermarket, try looking for portobello, shiitake, or oyster mushrooms in the future. These mushrooms boast a meaty texture and savory flavor. I love combining mushrooms with lentils to make a meat substitute for lasagne and bolognese or fry them in vegan butter to accompany creamy pasta dishes.
TIP: Mix 2 tbsp of miso paste, 1 tsp grated ginger, 2 finally chopped garlic cloves, 1 ½ tbsp soy sauce, juice of ½ lemon, chilli flakes (optional), and dash of water. If consistency is still thick add more water. Place cubed tofu in the marinade minimum half an hour before cooking but can also be completed the night before.
5. Vegetables as the Star of the Meal
I always used to see veg as a side dish, something to accompany the protein in my meal. This meant vegetables were always an afterthought, which hindered me from getting the most flavor out of them.
I started creating marinades or dry spice mixes for my vegetables. The extra effort of coating the vegetables before cooking makes a massive difference to the flavor.
My favorite way to cook vegetables is to grill them. Note: the barbeque is not just for burgers and sausages! By grilling vegetables, they become intensified in flavor due to the decrease in water content and of course wonderfully smoky mimicking grilled meats.
My favorite vegetables to grill are zucchini, eggplant, and cauliflower.
TIP: When grilling cauliflower, cut them into steaks and rub them with 1 tsp of paprika, garlic powder and cumin, a pinch of salt and a drizzle of oil. Cook on both sides for 5-6 minutes until beautifully charred and tender.
FINAL THOUGHTS
So, going plant-based is a challenge, I think we can all agree! It forces you to cook creatively and step outside your comfort zone. So when in doubt and struggling to enjoy vegan food, remember that you are one garnish, squeeze of lemon, or marinade away from transforming your food.