Sugar, flour, table salt, vegetable oil—all basics in the average American pantry. Nowadays, though, being called “basic” is a downright insult. The same goes for these kitchen staples—and that means it’s time for a culinary reboot.
Many vegetarians fall into the habit of dousing their food with sauces, salts, and spicy peppers to amp up the flavor. But there’s an alternative to sodium and mouth-numbing heat to perk up everything from tofu to lentils—umami.
Are you a bacon-craving vegan—or even an omnivore who feels just a little bit guilty about chowing down on a high-fat meat packed with nitrates?
Does the thought of having people over for dinner leave you in a cold sweat? Does the task of finding something—anything—that can please Paleo eaters and also draw raves from raw foodies keep you up at night?
This light, refreshing mix of vegetables and seaweed is one of the most popular appetizers in Japan.
What does the word seaweed make you think of? If your answer is slimy, swirling kelp in a bay, think again. Sea vegetables can add a delicious and super nutritious punch to plenty of your favorite dishes.
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