"That’s chickpea water. I’m not even yolking. You know, the stuff most of us throw down the sink as we drain a can of chickpeas? Or keep it, with elaborate plans of making mayonnaise or meringues, only to throw it down the sink a week later anyway."
I freeze it in ice cube trays and then pop them into a bag for storage. Then when I do want to make vegan mayo, I defrost (let's be real, microwave) one or two cubes and have homemade mayo in under 2 minutes.
I'm totally in agreement with what you're sharing. I read Ultra Processed People and started making changes in my life. I've been vegan over 8.5 years at this point but over time and with the increased availability of vegan convenience foods, I drifted away from my more whole foods approach. I've always cooked most of my meals at home but vegan meats and cheeses were becoming more frequent components of meals.
So I've started fermenting more food (kombucha, water kefir, veggies etc), and making staples at home like sourdough bread. I even got a little soy milk making machine off Facebook marketplace (it's a common appliance in Chinese households) and started to use that since I can't stand the watery or weird texture of homemade nut milks (even oat milk...). It's still a work in progress since vegan butter has a chokehold on me. I tried replacing it with olive oil but I was raised on butter and olive oil just doesn't have the same delicious flavour. I tried an expensive fermented cashew butter but even it had refined coconut oil (and wasn't that good, especially not for the ridiculous price). I have been able to kick the vegan cheeses without too much difficulty, but butter is still a WIP.
All of this to say, eating more home cooked whole foods is important. It's often cheaper & better for you. However, it also takes time, energy and investment (of time, energy, and sometimes financial investment in getting the dry goods, the storage containers, cooking equipment etc). Ultimately it is worth it!
I actually screen shotted and printed this article last year and then lost it. I plan to print it, I am making a binder of good recipes and food for thought. Thank you for highlighting it again Will!
Excellent piece! I am obsessed with the book, the NOVA classification, and the Zoe podcast since the beginning of the year.
I’m just wondering how can people be so sedated not to jump up and completely turn around their diet (I know all vegans reading this book did!)
thanks! I think he's: one of the sanest people on the planet right now! Calling for food change is my jam! :-)
Excellent piece.
thanks so much Sheryl! :-)
"That’s chickpea water. I’m not even yolking. You know, the stuff most of us throw down the sink as we drain a can of chickpeas? Or keep it, with elaborate plans of making mayonnaise or meringues, only to throw it down the sink a week later anyway."
I freeze it in ice cube trays and then pop them into a bag for storage. Then when I do want to make vegan mayo, I defrost (let's be real, microwave) one or two cubes and have homemade mayo in under 2 minutes.
I'm totally in agreement with what you're sharing. I read Ultra Processed People and started making changes in my life. I've been vegan over 8.5 years at this point but over time and with the increased availability of vegan convenience foods, I drifted away from my more whole foods approach. I've always cooked most of my meals at home but vegan meats and cheeses were becoming more frequent components of meals.
So I've started fermenting more food (kombucha, water kefir, veggies etc), and making staples at home like sourdough bread. I even got a little soy milk making machine off Facebook marketplace (it's a common appliance in Chinese households) and started to use that since I can't stand the watery or weird texture of homemade nut milks (even oat milk...). It's still a work in progress since vegan butter has a chokehold on me. I tried replacing it with olive oil but I was raised on butter and olive oil just doesn't have the same delicious flavour. I tried an expensive fermented cashew butter but even it had refined coconut oil (and wasn't that good, especially not for the ridiculous price). I have been able to kick the vegan cheeses without too much difficulty, but butter is still a WIP.
All of this to say, eating more home cooked whole foods is important. It's often cheaper & better for you. However, it also takes time, energy and investment (of time, energy, and sometimes financial investment in getting the dry goods, the storage containers, cooking equipment etc). Ultimately it is worth it!
Brilliant comments - I’m going to join the ranks of Aquafaba freezers! And it sounds like we’re on a similar journey! Keep me posted 😀🙏
Aquafaba freezers unite! (How can you tell someone is vegan? They freeze their aquafaba ;P)
Will do, and I subscribed! I'm looking forward to reading more of your thoughts too!
I actually screen shotted and printed this article last year and then lost it. I plan to print it, I am making a binder of good recipes and food for thought. Thank you for highlighting it again Will!