The Happy Herbivore Cookbook Read Free

are not necessary, and size is relatively unimportant (it’s more of a personal preference).
    COOKED: A vegetable prepared by steaming, baking, or boiling until fork-tender and seeded and/or skinned prior to cooking if necessary.
    CREAM: Beat the ingredients with an electric mixer until well combined and they have a creamy consistency. This also can be done by hand with a spatula.
    CRUMBLE: Break ingredient apart into smaller pieces. With tofu, break the tofu apart until it resembles ricotta or feta cheese.

    DICE: Chop the ingredient into uniform cubes, approximately half an inch.
    FOLD: Gently stir a single ingredient into a mixture, such as muffin batter, with a spatula or large spoon until just combined.
    GREASE: Lightly spray a pot, pan, paper liner, or other container with cooking spray. If you don’t have a cooking spray can, add a tiny dab of oil into the center and use a clean napkin, paper towel, or rubber spatula to spread the oil around, making a thin layer along all surfaces.
    LINE: Add a thin layer of water or broth that just barely covers the bottom of the pot or skillet. Start with 1 ⁄ 4 cup of liquid.
    MINCE: Chop ingredients into very small pieces one—eighth inch or smaller.
    ONION: Small onions are the size of a lemon, medium onions are roughly the size of an orange, and large onions are the size of a grapefruit.
    PACKED TIGHT: Completely filling the measuring container without a lot of air to help fill the space.
    PRESS: Drain tofu, then wrap it in a clean paper towel. Place it between two cutting boards or a cookie sheet and cutting board, with the board on top. Place something heavy on top, such as a 28-ounce can of tomatoes. Allow the weight to press excess water out of the tofu for at least twenty minutes. After it’s been pressed, pat dry with a clean paper towel. (Nasoya also makes an inexpensive tofu press machine.)
    SALT AND PEPPER TO TASTE: 1 ⁄ 2 teaspoon salt and 1 ⁄ 4 teaspoon pepper is usually a good starting point for recipes that serve at least two. Reduce salt if you’re using ingredients with sodium, such as canned goods or soy sauce. Double spices as necessary to achieve your preferred taste.
    SEASON TO TASTE: The same as salt and pepper to taste.
    SKILLET: Also known as a frying pan; generally, you’ll want to use a medium or large skillet.
    SPRINKLE: Scatter an ingredient lightly over the top.
    STIR: Use a circular motion, clockwise or counterclockwise, to move or incorporate ingredients.
    WHIZ: Another word for Blending.

Troubleshooting Tips
    Always spoon your flour into your measuring cup lightly and gently. Scooping flour out of the bag or eyeballing your measurement will lead you astray by about two ounces. Any overages in flour will result in dense baked goods or other failures.
    Be careful about how many changes and adaptations you make in a recipe. When making a change or substitution, think about the big picture and ask yourself, “What a does that ingredient do?” Some recipes can handle a lot of substitutions and adaptations, others cannot.

    To prevent sticking, use nonstick pans or parchment paper, or lightly grease your pan before baking. If you are using paper cups, be sure to spray the liners with a cooking spray first.
    Know your oven temperature and find where the hot spots are by using an oven thermometer.

    When adapting a recipe to fat-free, try not to bake at more than 350°F regardless of what the original recipe states. Your baked goods may burn or dry out at a higher temperature with the fats removed.
    Key baking ingredients such as baking powder and baking soda cannot be substituted or swapped. It is also recommended you do not increase or decrease the specified amount.
    Allow the baked goods to cool fully before trying to peel the liners off.

    Gently stir the batter until just combined unless the directions state otherwise. Overstirring or whipping the batter intensely will negatively affect the end result of