Tips and tricks for the rest of your life
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Seriously, this is one of the easiest ways to learn new ingredients, and it works for beans better than anything else I can think of (I wouldn’t try it with spices, for example) – even the deadest of palates is going to learn something from this with relatively no risk:
If you want a great way to cook beans, I highly recommend a pressure cooker – we did a video a while back explaining the process, and it’s really not as scary as it seems!
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Doesn’t it sometimes seem like you need a chemistry degree to be able to understand what’s in packaged food? Good luck figuring out if the ingredients are remotely vegan, right? Actually, it’s not that bad:
As mentioned, the Vegetarian Resource Group has a great online guide (also available in print) that you can use to navigate your way through the world of ingredients. I was reminded of this in their latest newsletter which mentioned Domino’s Pizza using a synthetic source of L-cysteine (we talked about that here, eeewwwww.)
I think the future for vegan-friendly additives is bright, like I explain in the video, and tomorrow we’ll talk a bit about how I handle weird food ingredients.
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