Falafel is delicious if you make it from scratch, but it can be quite time-consuming. The ready-made falafel or the dried mix you can buy is mediocre and doesn’t hold a candle to the real deal. But, I found an easy trick to improve the texture of the dry mix falafel by adding baking soda. The improved texture does wonders for the taste as well. Here’s how you can make it.
Cooking
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Easy, tasty, vegan, cheap, leftovers. A simplified and Europeanized version of The Best Vegetarian Chili from The Food Lab by J. Kenji López-Alt.
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A lukewarm semi-fresh, semi-fried summer starter dish.
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Use this easy wok sauce to make a quick (vegan) meal which tastes great!
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I don’t eat too much meat these days and one of the things I really miss is a good bolognese sauce. Since bolognese revolves so much around meat, it is not easy to veganize. However, I now found a really great alternative, mostly based on a recipe by J. Kenji López-Alt.
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Let’s be real, tofu on its own is the not most exciting thing. Recently however, we made a recipe where the tofu was really good! Let me share it with you.
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Not many things can beat the taste and smell of a freshly baked bread. Unfortunately this fresh-bake taste quickly disappears and the texture becomes worse with time. After day two, the bread is nothing like it was when you bought it. Luckily you can bring it back to (almost) its new state with a simple trick!