More and more people are turning to vegan diets for several reasons. Some of the significant reasons are:

• Ending animal agriculture and animal cruelty.
• Reduce Environmental Impact
• Great Health Benefits

Cooking vegan meals may look difficult at first, but with practice and patience, you can master any skill. Following these guidelines is a great first step towards starting your vegan lifestyle journey. 

@theedgyveg

Reply to @alisonmeowmeow #greenscreen ….my life changed when I found out these foods were accidentally vegan!! #plantbased #vegan #vegantiktok #food

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1. Stock Your Kitchen With Plant-Based Ingredients

A vegan meal begins with great ingredients. A good place to start is by going through the current selection of your favorite foods in your kitchen and seeing how you can replace them with plant-based ingredients. 

For example, there are many dairy-free products in stores you can purchase. Can you replace your meat ingredients with plant-based alternatives? If you love sweets, try vegan desserts. You can ensure that you are buying plant-based by double-checking the packaging banner designs.

Categories to consider when purchasing plant-based ingredients:

• Veggies
• Fruits
• Grains
• Nuts and seeds
• Legumes
• Condiments
• Spices
• Starch
• Protein

@theedgyveg

Stop wasting food. Wash & store your produce properly to save yourself some cash & cut down on waste. #foodtok #MealPrep @theedgyveg #tipsandtricks #sustainableliving #earthday #zerowaste

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2. Learn Basic Cooking Techniques 

Cooking is so much more fun when you master a variety of different cooking skills. Some of the essential cooking techniques are: 

• Chopping
• Steaming
• Boiling
• Marinating
• Roasting

The more recipes you learn, the faster you will get to master some of these skills. My favorite one is learning to marinate because this can easily elevate your cooking experience and make any plain ingredients taste good. Like some of my favorite chicken recipes!

@theedgyveg

Garlic Cubes is a game changer! Which tip do you think you’ll try first #foodtok #easyrecipes #SlurpeeRun #kitchenhacks #foodhacks #cooking #foodtiktok #lifehack #howto #cookinghacks #lazycooking

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3. Prepare ingredients in Advance

This tip is one of the most efficient ways of not spending more than 30mins+ of your time in the kitchen for every meal. A great cooking experience starts with preparing all your ingredients in advance. Especially for the most common ingredients like garlic, onions, carrots, celery, cabbage, etc. Preparation is key to preventing injuries and overcooking food. 

Related Post: 20 Self-Quarantine Vegan Products to Buy

4. Add Spices to Your Vegan Foods

Spices can make or break your vegan cooking experience. Who wants to just eat plain vegetables? Spices can range in so many unique flavors, from your Asian cuisine to South American spices, you can bring just about any global flavor to your kitchen. Some of the most common spices I use are: 

• Garlic powder
• Onion Powder
• Ginger
• Cumin
• Nutmeg
• Turmeric
• Cinnamon
• Cloves
• Curry 
• Chili Flakes 
• Cayenne Peppers
• Black Pepper
• Caraway seeds
• Smoked paprika

@theedgyveg

This queen is serving #veganrecipes #cooking #recipe #summerrecipes #learnhow #foodtiktok

♬ edamame – bbno$

5. Add Herbs to Your Ingredients.

Herbs are another great way to elevate your cooking experience – not only do they add an Earthy fragrance to your dish, but have tremendous health benefits as well. Herbs can be used in fresh or dried form, depending on their availability – some of the best ways to grow home-grown herbs can be found in the link here. 

The most common herbs used in vegan foods are:

• Basil
• Rosemary
• Parsley
• Oregano
• Thyme
• Sage
• Bay leaf
• Cilantro

6. Try Varieties of Oils

A variety of oils are used for different cooking purposes. If you are using fresh ingredients with low cooking temperatures, I recommend using olive oil, whereas for high cooking temperatures, I would recommend coconut oil or canola oil. You can incorporate many different types of oils when cooking vegan recipes, like this homemade vegan feta recipe. 

Coconut Oil

Coconut oil is made by pressing dried coconut meat, called copra, or fresh coconut meat. To make it, you can use a “dry” or “wet” method.

The milk and oil from the coconut are pressed, and then the oil is removed. It has a firm texture at cool or room temperatures because the fats in the oil, which are mostly saturated fats, are made up of smaller molecules. It is a great option for sautéed dishes, sauces, and baked goods.

Avocado Oil

Avocado oil is extracted from the fruit pulp. It can be refined, unrefined, or cold-pressed oil. It is neutral in flavor and suitable for many kinds of cooking. Avocado oil has monounsaturated fatty acids that are healthy for the heart. 

Olive Oil

Olive oil is cold-pressed and considered one of the healthiest oils. It is crushed by mechanical means and is rich in flavor. Olive oil is best for low-temperature cooking and an excellent ingredient for homemade salad dressing. 

Sesame oil

Sesame oil is available in two kinds, light and toasted sesame oil. Light sesame oil is neutral in flavor, while toasted sesame oil is nutty and has an aroma. Light sesame oil being neutral in taste, can be used in many kinds of cooking. Furthermore, it is healthy as it contains polyunsaturated omega-6 fatty acids and anti-inflammatory antioxidant properties. On the other hand, toasted sesame oil is best for seasonal foods and homemade dressing. 

Walnut Oil

Cold-pressed walnut oil is best for cooking as it has a nutty taste. It adds a new flavor to your vegan foods. It is rich in unsaturated fats, such as omega-3 and omega-6, that are anti-inflammatory and may promote healthy glowing skin. Walnut oil is also great for lowering blood pressure. 

Canola Oil

Canola oil is oil made from crushed canola seeds. One of the best oils for heart health, canola oil has less saturated fat than any other oil commonly used in the North America. Cutting down on saturated fats helps cut your cholesterol levels.

@theedgyveg

This vegan chicken might be the most realistic I’ve ever made! Should I release the recipe?! #fyp #veganrecipes #vegan

♬ SALSA JAM NO.1 – Jaycee Mante

7. Improvise and Get Creative in the Kitchen

New recipes are created by cooking with new ingredients or making beautiful mistakes in the kitchen. That’s why I always recommend using your favorite ingredients and components to prepare unique dishes. 

Follow some of your favorite recipes and add your own creative twist to them. Once you have mastered basic vegan cooking foods, you might want to get more adventurous in the kitchen.

@theedgyveg

Even I’m a little shook, this vegan egg recipe might be an exact dupe. Should I release the full recipe? Let me know! #vegan #fyp #veganrecipes

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8. Motivate Yourself with New Recipes and Keep On Learning

Life is a continuous learning process. Remember that mastering a skill comes with practice and curiosity for learning. Try your best to keep yourself motivated by embracing failure as a stepping stone for the next successful dish.

Share your experiences with your friends and family and don’t forget to have fun in the process. You can always cook with different ingredients and various techniques to create beautiful meals in the kitchen that you will be proud of. 

Conclusion

Homemade vegan foods are not only great for your health, but great for the environment. Cooking vegan foods does not have to be intimidating, rather it can be a start of a new lifelong journey that makes you want to keep learning and growing. 

Related Blogs: Top 10 Cooking Tips for New Vegans 

Looking for more Easy Ways of Cooking Vegan Foods? You can PURCHASE your book now!

• Canada Indigo
• Amazon (Canada)
• Amazon (USA)
• Amazon (UK)
• Amazon (Germany)
• Amazon (France)
• Barnes & Nobles

The post 8 Vegan Cooking Tips for Beginners appeared first on The Edgy Veg.

The Inspiration Behind the Book:

Hello EdgyVeg family! I hope you have been safe and enjoying a flavorful palette during these past few years since COVID started. We have been impacted by so many challenges together as a community, with major life events inviting us to find new perspectives on our self-love journey, many of us picked up new passion projects during quarantine. For me, I have been working on my new cookbook dedicated to reducing time and saving money in the kitchen during these unprecedented times! As food prices are rising and our economy is heading towards a recession, we have to adapt to these changes by finding alternative ways to nourish our bodies in a price-conscious way.

I know that vegan food can come at a great price in some regions, but the more we demand vegan options, the more we are able to increase the production of supplies. Which inevitably causes prices to drop. More recently, studies have also found that a plant-based lifestyle is actually cheaper than an omnivore lifestyle. If there is any way I can contribute to the well-being of our society, is by providing affordable, nutritious meals that will never compromise your need for great taste.

Why You Should Purchase a Copy:

In this book, you will find 106 new recipes all under 45-minutes, from Breakfast, Lunch to Dinner, and Dessert, you will never run out of ideas on what to eat. The fun begins with recipes like the Vegan Krabby Patties to Lazy Lasagna and tops it off with desserts like Chipsy Marshellow Treats and Fancy Fall Charcuterie Board to satisfy your sweet tooth. These recipes don’t require any trips to the overpriced health food stores, but a quick trip to any local grocery stores with fresh ingredients that won’t break the bank. Fancy up your kitchen experience with an attitude and an edgy spin to all your meals this season. Enjoy your Easy Eats with a vegan twist!

Who Is This Book For:

This Cookbook series is created for anyone looking to integrate more fun and creative ways to celebrate their vegan lifestyles. Whether you are just getting started, have been a vegan for a while, or contemplating on making the commitment. Going vegan doesn’t mean you have fewer options, but diversifying ways where you can create more eco-conscious, healthy, and impactful decisions by cohabiting with mother nature. However, change is scary and I don’t expect you to go vegan right away, but taking baby steps is where it all starts. Check out my pro tips on how to go vegan for beginners to get started.

Where Can I Purchase a Copy? 

You can PRE-ORDER your book now before October 18, 2022!

• Canada Indigo
• Amazon (Canada)
• Amazon (USA)
• Amazon (UK)
• Amazon (Germany)
• Amazon (France)
• Barnes & Nobles

What Are You Waiting for? 

Don’t forget to subscribe and share this blog on all your social media channels! Thank you so much for your support and I am excited to continue our vegan journey together.

@theedgyveg

My new cookbook is available for Preorder! Plant-based recipes that are tasty, EASY, and made for all! I can’t wait for you to have this in your hands! #vegan #fyp #veganrecipes

♬ original sound – Edgy Veg

Hey I’m Candice aka The Edgy Veg– I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. I hope you enjoy this tasty vegan recipe!

Looking For Vegan Tips?

• Beyond Meat & Impossible Foods Comparison
• 2-Steps Easy Meal Prep Tips for Vegans
• 20 Self-Quarantine Vegan Products to Buy 

The post Introducing The Edgy Veg Easy Eats by Candice Hutchings appeared first on The Edgy Veg.

How to Store Vegetables

So many of us are storing our vegetables the wrong way! We aren’t little wives in the kitchen post finishing school anymore, so how are we to know the perfect procedure? After trial and error, as well as a lot of research I have answer to your edible conundrum. So bookmark this page, and stop wondering why your spinach wilted so quickly, or why your carrots are slimy…

Carrots ‐ Carrots love moisture. Wrap them in a damp towel and store in the fridge.

Cucumber ‐ Wrap them in a moist paper towel. They love moisture.

Cauliflower ‐ Just put in the fridge! It will last a while in a closed container.

Celery ‐ It is fine on the counter! Simply place in a cup  of shallow water.

Broccoli ‐ Place in an open container, and put in the fridge.

Garlic ‐ store in a cool, dark, place.

Onion ‐ Store in a cool, dark and dry, place. They love air, so don’t crowd them.

Mushrooms – Keep mushrooms in the refrigerator in its original wrapping until ready to use.

Peppers- Green peppers stay fresh longer than red or orange peppers. To keep them fresh for a couple weeks; store them in a plastic bag then in keep them in the crisper.

Tomatoes ‐ Never, ever, EVER refrigerate. FACT: tomatoes can stay for up to two weeks on the counter.

Beets ‐ Cut off the tops. Beets should be washed and kept in and open container with a wet towel on top.

Asparagus ‐ store in a glass or bowl upright with water at room temperature.  They will keep for a week outside the fridge!

Avocados ‐ To speed up their ripening place them in a paper bag with an apple.

Spinach ‐ Store loose in an open container in the crisper.

Arugula ‐ Wash in cold water and spin until completely dry. Arugula HATES water.

Basil ‐ is difficult to store well. Basil does not like the cold, or to be wet for that matter. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside‐left out on a cool counter.

Cabbage ‐ left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to lose its moisture after a week, so, best used as soon as possible.

Corn‐ Un-husked corn keeps best in an open container.

Eggplant ‐ Place loose, in the crisper. Do NOT wash these bad boys. They don’t like water.

Greens ‐ Remove all elastic bands, twist ties, plastic bags etc. Greens must be kept in an air‐tight container; to keep them from drying out cover with a damp cloth or paper towel.

Green beans ‐ A damp cloth draped over an open container gives them just the right amount of dampness.

Sprouts – Under 40 degrees, they should last 10 – 14 days.

Herbs – A closed container in the fridge, will keep them fresh for a week. Freeze any excess in olive oil, and an ice cube tray.

Leeks ‐ Wrap in a damp cloth and place in the crisper.

Parsnips ‐ Store like a carrot, damp cloth.

Potatoes ‐ Store like garlic and onions.

Radishes ‐ Remove the greens and place them in an open container

Rhubarb ‐ Wrap in a damp towel and place in an open container in the fridge.

Rutabagas ‐ To keep the moisture, store in a cool, dark, place or  a closed container in the crisper.

Spring onions ‐ Remove ties and place in the crisper.

Sweet Potatoes ‐ Store in a cool, dark, place. Sweet potatoes don’t like the cold.

Zucchini ‐ Keep in the crisper.

The post How to Store Vegetables appeared first on The Edgy Veg.

Burger King

Now this was interesting to me. In Canada the BK veggie burger is made by Sol Cuisine, so its 100% vegan! The U.S. version used to be vegan, but now contains egg whites. Apparently America hates us, but you will be happy to know that in both countries the BK Veggie is cooked on its own section of the grill. Make sure to be specific on toppings as the standard comes with cheese and mayo.

Now for all you French fry lovers out there, BK’s fries are cooked in 100% vegetable fat, and fried in their own fryer. Unfortunately this is not same for onion rings which are fried together with pork and other meats.

McDonald’s

If you are even considering this you deserve to be beaten senseless with a bag of lettuce… They don’t deserve your money.

Wendy’s

Well Wendy’s hates herbivores, they have decided to holdout on joining the veggie burger movement. All of their entree salads contain meat, but I’m sure you can order them without it. You then have a choice of two vegan dressings, oriental sesame and a house vinaigrette as well as a fat-free French dressing that contains honey. Their fries are vegan but are cooked in the same oil as the chicken nuggets.

Harvey’s

Harvey’s was one of the first burger chains to develop and promote a soy-based patty. This burger is also cooked on a separate part of the grill when possible and you get to choose all of your toppings. Be aware that they use double dip spoons for dressings so I would recommend asking for ketchup and mustard packets on the side. Harvey’s vegan fries are fried in canola oil, but depending on the location they may be fried alongside the chicken. Just ask!

Tim Hortons

I realize Tim Hortons isn’t considered fast food per-se; however, I know that as Canadians you frequent this establishment at least once a day. So what can you eat at Tim Hortons as a vegan? You have the option of bagels, aside from the cheddar cheese, the whole wheat and the specialty bagels. You may also have this dry and bring your own better alternative such a coconut butter, almond butter etc, or you can have them make a sandwich for you. It aid still cost effective and will turn that dry donut into something with at least one living item on it.

Subway Sandwiches

This one should be a no brainer, but it’s not. As nothing ever is when it comes to food these days… Grab yourself the veggie sub with the white bread. Shocked?! Yeah me too, both the whole wheat and the honey oat contain eggs and, well…honey. When it comes to dressings stick to the oil and vinegar based options, the sub sauce really spices up a veggie sub quite nicely.

So if you MUST resort to fast food stick to these vegan options; they will keep you within your dietary restrictions. However, I will not be held responsible for whatever happens in the privacy of your bathroom afterwards.

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