(Accidentally) Vegan

Follow me for curated #accidentallyvegan television cookery & tweets.

[America's Test Kitchen @TestKitchen]

The pickle-bilities are endless! This one quick, easy marinade works on any veggie or fruit you've got on hand. https://t.co/frAfa7u09t

[America's Test Kitchen @TestKitchen]

A light, icy, fruity treat: Blueberry Granita needs just a blender, baking dish, fork, and freezer. Mostly hands-off, perfectly sweet. https://t.co/sKr4rsAgOO

[Amanda Freitag @amandafreitag]

If you’re not roasting vegetables at 425° while wearing a sweater, do you even know it’s October?

[Amanda Freitag @amandafreitag]

Foods I couldn't live without...
Fresh Pasta
Chocolate
Tortilla Chips

[America's Test Kitchen @TestKitchen]

Our September/October back cover puts eggplants in the spotlight: bold, glossy, and ready for the pan, oven, grill, or wherever your cooking takes them.

[Martha Stewart @MarthaStewart]

This year’s potatoes are harvested. Have you ever grown your own? See how they’re planted and picked on today’s https://t.co/rZ2hRP1D2i.

[Alton Brown @altonbrown]

Okay, so I just now realized, for the first time in my life, that dry chickpeas "pop" every now and then when you soak them. #wherehaveibeen

[(Accidentally) Vegan @foodnetworkveg]

@ASPCA @MarthaStewart Thank you for reposting @MarthaStewart 🥹🖤

[alex guarnaschelli @guarnaschelli]

5

[America's Test Kitchen @TestKitchen]

Lyne Armstrong of West Vancouver, B.C., has a simple method for peeling tomatoes for tomato sauce or soup.

[America's Test Kitchen @TestKitchen]

A cantaloup walks into a pickle jar... But in all seriousness, quick-pickling cantaloupe infuses it with extra sweetness, flavor, and interest and gives it a firm-but-plush texture that you are going to want to experience. https://t.co/zrDHXeBBla

[America's Test Kitchen @TestKitchen]

A perfect, in-season plum is deliciously succulent on its own, but what about those slightly firm plums that need a bit of help in the flavor and texture department? https://t.co/uOdvTgysh4

[Rachael Ray @rachaelray]

Peelin’ good! 🫚 Ginger’s got a gnarly little jacket, but all ya need is a spoon 🥄 to scrape it clean—way easier than a peeler and you save all that gorgeous ginger underneath!⁠

Wanna see more fast + fun kitchen hacks? Catch back-to-back episodes tonight, 9/8c on FYI 📺✨

#RachaelRay #RRMM #KitchenHack #FreeFoodStudios

[L.A. Times Food @latimesfood]

Kurrypinch's Coconut Chickpea Curry https://t.co/6g2nG3YqAo

[alex guarnaschelli @guarnaschelli]

Vibes

[Scott Conant @conantnyc]

These fries can get addicting, you’ve been warned 😉

Another #HouseOfKnives airs tonight at 9pm|8c! @FoodNetwork

[alex guarnaschelli @guarnaschelli]

Why not?

[Andrew Zimmern @andrewzimmern]

A sign that warm weather is in sight, the first glimpse of fresh spring asparagus is a celebratory event. This super easy recipe for Chinese-style wok-tossed asparagus in black bean sauce is salty, sweet, earthy and loaded with umami.

https://t.co/X7pjwAAEfr

[America's Test Kitchen @TestKitchen]

The starchy liquid in chickpeas (aka aquafaba) is perfect for giving baked items a fluffy, structured crumb without using eggs. Aquafaba has proteins that denature when combined with cream of tartar. This makes it possible for it to create a stable, stiff, and fluffy foam reinforced by starches in the liquid.

[America's Test Kitchen @TestKitchen]

This recipe is salty, crunchy and customizable. Starting the chickpeas with cold oil allows them to be evenly crunchy and cooked through. Seasoned with salt, garlic and parsley, this protein packed snack is a perfect way to satisfy your cravings while keeping things flavorful and nutritious. https://t.co/V9EqrcZ30i