#plant-based-cooking

#plant-based-cooking

The vegetable is extremely water-dense with a mild and sweet flavor. Baking it right into your bread ensures moisture retention, which creates a wonderful, dense texture.

Bagoong, of course, offers more than just salt. "It's a very umami, strong flavor-bomb," says Woldy Reyes. Made with sugar, garlic, onion, vinegar, and that magic ingredient, MSG, it’s an exercise in layered flavor.

Tofu acts like a flavor sponge, soaking up marinades and spices, making it an incredibly versatile ingredient when grilled with rich, punchy flavors.

The ultimate egg substitute for vegan baking is the combination of aquafaba and ground flaxseeds, called Flaxaba eggs, providing moisture and structure.

Fennel is a versatile, flavorful vegetable often overlooked in the produce section, but incorporating it can elevate dishes and inspire culinary creativity.