#vegan-cooking

#vegan-cooking

I'm trying to share stories with them, but they're also all veganized recipes, whether they came historically through the family or they're things they grew up with.

My early Thanksgivings were a cross-cultural hodgepodge: boxed stuffing and canned cranberries sat on the table alongside pav bhaji and lemon rice. My Indian immigrant parents didn't want us to miss out on American celebrations, but they also couldn't wrap their heads around eating so much beige food devoid of spice. By the time I was 16 years old, though, I had fallen in love with cooking thanks to a daily after-school dose of the Food Network,

Sizzling spicy, garlicky cashews in hot oil results in a crispy topping and a fragrant base of ginger and scallion whites for a tahini sauce.

Instead of raw fish, we use juicy watermelon cubes marinated in Marukan Lite Seasoned Rice Vinegar, gluten-free tamari, toasted sesame oil, and ginger. The result? A surprisingly sushi-like bite with a clean, refreshing taste.

The brine from capers serves as a potent flavor enhancer for salads, adding bold acidity and depth to dressings, often replacing vinegar or mayo.

This vegan scramble employs soft silken tofu instead of eggs, successfully retaining flavor. The choice of harissa (rose, apricot, or regular) adds a delightful sweetness.

Oyster mushrooms are the MVP here, and increasingly available at many supermarkets. They're sold in clusters and have a velvety and naturally meat-esque texture.