KimmyKokonut

I’m always looking this information up. Here it is all in one place. 1 tsp sea salt = 2 Tbl tamari/soysauce/bragg’s = 1 Tbl dark miso = 1.5 Tbl light miso 1:1 wonders Yogurt: Sour Cream; Arrowroot: Cornstarch: Kudzu 1 tsp dried herbs = 1 Tbl fresh herb 1 lemon = 1 fl oz juice […]

When using processed white granulated sugar doesn’t cut it, try these helpful substitutions: 1 cup of white sugar= 1 cup turbinado/demera/rapidura sugar 6 fl oz maple syrup (reduce a liquid in the recipe by 1.5 fl oz and add 1/4 tsp baking soda) 6 fl oz barley malt syrup (reduce a liquid by 2 fl […]

Buttermilk: 8 fl oz of buttermilk can be easily replaced by your favorite soy/rice/nut milk plus 1 Tbl acid of choice (lemon juice, apple cider vinegar etc). Milk: Um, just use your favorite non-dairy milk. My favorite is my homemade cashew milk. It’s creamy, fatty and delicious. Butter : 1 stick of butter is the […]

I’ll be travelling/volunteering/cooking in South America for the next few months and can’t really carry around my cookbooks and reference materials with me. But I will be sad if I can’t access the essentials, so I will post them here for you as well, hoping it becomes a valuable resource. I have gleaned this info […]

Visiting friends and family in Connecticut, I was able to squeeze in a dinner at one of my favorite places to eat in CT. It’s located just past WestFarms mall, in the Borders Books plaza, tucked in the back. A rite of passage for the vegan hardcore kids, China Pan pleases all. They have food […]

Recently, I got to visit the #1 most enlightened town in America (UTNE), the #1 emerging city in the US, #2 green city in the us, and a vegetarian friendly town, yet to be on a top 10 listing, but perhaps it should be since it is home to the famous Moosewood Restaurant and lesser […]