Airfood recipe

If you’re looking to make an Airfood recipe, it’s important to know what the main ingredients are and how they should be prepared. There are a variety of minor ingredients used in recipes such as mayonnaise or melted butter, but here we’ll focus on those that are more unique and complex.

 

First, the main ingredient is vegan butter or margarine.

Vegan Butter or margarine (usually called “butter” in the US) contains no animal products. It can be made from a variety of oils, but typically it’s made using oil from soybeans and canola. There are also brands that contain dairy-free milk substitutes, such as rice milk and coconut oil. Look for vegan butter that is not sweetened with agave or honey and does not contain lard or other animal fats (such as those found in lard rinds). Several brands of vegan butter are available from gourmet shops or through online retailers. You can substitute vegan butter in other recipes by using 1/4 to 1/2 cup (60-100 ml) vegan butter for each cup (120 ml) of non-vegan butter.

On the top of the ingredients list, you’ll often encounter items such as mayonnaise, oil and vinegar, soy sauce, and other Asian styles of condiments.

Mayonnaise, or vegan mayonnaise as it’s often called, has lower fat content than butter (1/3 cup or 80 ml mayonnaise = 1/2 cup or 120 ml butter). Mayonnaise is made with oil (usually canola), usually vinegar, usually mustard, sometimes black pepper, and some herbs. The two most common vegan mayos are Vegenaise and Annie’s. Vegenaise is yellow in color and contains no soy. Annie’s is white in color and has a soy base. Look for mayonnaise that is vegan and contains no honey or other animal products. You can substitute vegan mayonnaise in other recipes by using 1/4 to 1/2 cup (60-100 ml) vegan mayo for each cup (120 ml) of non-vegan mayo.

 

Vegetable oil in Airfood recipe

Vegetable oil in Airfood recipe

Vegetable oil is often used as the main cooking oil in Airfood recipes instead of olive or other seed oils. Look for canola or corn oil that is cold-pressed. If you’re making a recipe that calls for extra virgin olive oil, you can substitute extra virgin olive oil by using 1/4 to 1/2 cup (60-100 ml) EVOO for each cup (120 ml) of vegetable oil.

Vegetable vinegar is used in Asian recipes and often contains an assortment of spices and flavors such as ginger and garlic. Look for cider or balsamic vinegar that is labeled vegan or does not contain honey. You can substitute vegan vinegar in other recipes by using 1/4 to 1/2 cup (60-100 ml) vegan vinegar for each cup (120 ml) of non-vegan vinegar.

Non-dairy soy cream and soy milk are common ingredients in Airfood recipes.

Soy cream contains fatter than regular soy milk and is often used as a sour cream substitute in Airfood recipes. Soy cream is not vegan, so it can’t be substituted in recipes. Look for a brand of soy milk that contains no milk products and is labeled vegan. You can substitute soy milk in other recipes by using 1/4 to 1/2 cup (60-100 ml) veg milk for each cup (120 ml) of non-veg milk.

Soy sauce and other Asian styles of condiments are also used in Airfood recipes.

The Vegan soy sauce can substitute for regular soy sauce by using 1/4 to 1/2 cup (60-100 ml) vegenaise for every cup (120 ml) of non-vegan soy sauce.

 

Vegan oyster sauce in Airfood recipe

Vegetable oil in Airfood recipe

Vegan oyster sauce is another common condiment used in Airfood recipes and is made with fermented mushrooms instead of oysters. A similar alternative to the oyster sauce that’s made with mushrooms and no fish is a vegan product called “vegetable delight”.

Some recipes call for vinegar and mayo. If you don’t have vegan mayo and vegan vinegar on hand, you can replace them with 1/4 cup (60 ml) of vegetable oil and 1/2 teaspoon (1.5 ml) of lemon juice.

Now that we’ve covered the main ingredients, let’s see how these are prepared. The recipe will tell you what to do, so read it carefully to make sure you’re using the correct ingredient(s).

As you begin to prepare a recipe, be especially careful with your sharp knife! Many recipes call for pre-sliced onions, carrots, and celery or shredded vegetables. When using a knife or cleaver to shred these items, remember that they can easily become slippery and cause an accident. If you’ve made a mistake while slicing or shredding them and are in danger of dropping the ingredients onto the floor or cutting yourself, use rubber gloves or wash your hands thoroughly before touching them.

Don’t be lazy when peeling or shredding vegetables. You can easily slice off a finger or catch the tip of your thumb.

More read: Healthy Sandwich

Vegan butter, mayo, etc.

Always use a clean cutting board and a fresh, sharp knife for all prep work (and other food preparation). If you’re using a knife or cleaver that has been used for meal prep, it’s best to wipe it down with olive oil before using it on the plant-based diet. Use a piece of plastic wrap around your cutting board to prevent any hard particles from falling off the board and into your food.

Peel, slice, and shred the vegetables. Vegan mayo can be used as an alternative to butter to soften vegetables such as onions, carrots, celery, and cucumbers. Use 1/4 – 1/2 cup (60-100 ml) of vegan mayo for each cup (120 ml) of non-vegan mayo. It’s especially effective in recipes that use onions.

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