Beatriz Buono-Core

2 weeks ago | worldofvegan.com | Michelle Cehn |Andrea White |Beatriz Buono-Core

What is peanut dipping sauce made of? This savory peanut sauce is usually made with peanut butter, soy sauce, lime juice, and a little sweetener like sugar or maple syrup. Some versions also include vinegar, garlic, ginger, or chili flakes for added depth and heat. Can I make this dipping sauce without soy sauce? Yes! You can swap soy sauce with tamari or coconut aminos for a soy-free or gluten-free option. The flavor will still be salty and umami-rich.

1 month ago | worldofvegan.com | Michelle Cehn |Beatriz Buono-Core

What kind of potatoes are best for this air fryer potato wedges recipe? Russet potatoes! They are super-starchy, which works well with this recipe, and they crisp up beautifully in the air fryer. Just keep in mind that air fryers have limited space. So if you use several small potatoes rather than a big one, or if you double the recipe, you may have to cook them in multiple batches. What if I don’t have an air fryer? Not to worry! Here is a simple recipe that works great in the oven.

1 month ago | worldofvegan.com | Michelle Cehn |Beatriz Buono-Core |Gina House |Kayla DiMaggio

If your air fryer requires preheating, preheat the air fryer at 400 degrees for 5 minutes. OPTIONAL: If you’d like to add spices, add frozen fries to a large bowl and spritz with a little bit of spray oil. Stir. Sprinkle on the black and/or cayenne pepper and mix. If you prefer plain fries, skip this step.

1 month ago | worldofvegan.com | Michelle Cehn |Beatriz Buono-Core

Heat up a large nonstick pan with a broad flat surface (or a crepe pan) over medium heat. Prepare your batter by mixing together the flour, sugar, milk, and vanilla extract with a whisk. Mix until fully combined, but don't over-mix it!Add a tiny bit of vegetable oil to your pan—just enough to prevent the crepes from sticking to it. Pour one ladle of the batter into the pan, and quickly but gently tilt your pan in a circular motion to help the batter spread wide so you have a very thin layer.

2 months ago | worldofvegan.com | Michelle Cehn |Beatriz Buono-Core |Toni Okamoto

Preheat the oven to 200ºF. Line two baking sheets with parchment paper. Strain the chickpea liquid (aquafaba) into the bowl of an electric stand mixer. You should have about ½ cup. (Use the chickpeas for something else). Add the cream of tartar to the bowl and fit the mixer with the whisk attachment. Whip on high speed until the mixture increases in volume and stiffens a bit, 4 to 6 minutes. Reduce the speed to medium high and gradually add the sugar, a few tablespoons at a time.