Chloe Coscarelli's Top Ten Vegan Alternatives From Her New Cookbook
The last time I chatted with Chloe Coscarelli, her just-published cookbook was in the works, but she couldn’t divulge any of the delicious vegan recipes she was working on.
But now that Chloe’s Kitchen — a must-have cookbook filled with simple and flavorful vegan recipes — is out, she can! Even if you don’t have a copy perched on your cookbook stand yet, the award-winning vegan chef shared her favorite vegan ingredients with Eco Chick to get you in a meat, eggs, butter and cream-free state of mind.
If you are a vegetarian or avoid red meat — just like Chloe and Eco Chick — you may want to consider an iron supplement to guard against iron deficiency anemia. Then, incorporate a few of these ingredients into your cooking or baking routine, and let us know how it turns out!
1. Vinegar
Vinegar is a great egg replacement especially for cakes. When combined with baking soda, vinegar acts as a binding agent and creates a moist texture.
2. Cashews
Blending raw cashews with water is a perfect cream alternative for savory dishes like fettuccini alfredo.
3. Coconut Milk
Canned coconut milk is nature’s substitute for sweet heavy cream! Chocolate mousse, ganache, and whipped cream can all be made vegan with this simple replacement.
4. Mushrooms
Crimini, Shiitake, Portobello, and Oyster mushrooms all have a juicy hearty texture that is perfect for replacing meat. Ground into veggie burgers or charred on the grill, mushrooms are a succulent substitution for meat in any fom.
5. Dark Chocolate
Pure dark chocolate is rich in antioxidants and is a great milk chocolate replacement for non-dairy desserts.
6. Avocados
This nutrient-dense fruit can add a creamy body and boost of flavor to almost anything. Avocados can be added to pesto sauce as a substitute for cheese or whipped up as a spread for sandwiches.
7. Nutritional Yeast
Nutritional yeast is a high in protein and B vitamins. Its natural flavor and yellow coloring make it a great substitute for cheese.
8. Tofu
Tofu can be sliced, diced, or cubed to achieve a meaty consistency. For best results, freeze a package of tofu, and then defrost in the refrigerator overnight.
9. Non-dairy milk
Soy, almond, and rice milk are fabulous alternatives to dairy milk. They are lower in fat and can be used interchangeably in any recipe, from milkshakes to creamy soups.
10. Almond Butter
Almond butter has a mild taste and is a great source of protein and fiber. It adds a thick, velvety texture to smoothies or shakes. For nut allergies, try hemp butter.
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Lindsay E. Brown
Lindsay has spent her career at the intersection of media and social change. In her role at Eco-Chick, Lindsay has established partnerships and campaigns with some of the world’s most-recognized companies committed to sustainability and CSR. She co-created the popular interview series “Heroines for the Planet” that features groundbreaking women who share courage and a deep passion for protecting people and the Earth. Lindsay is the Marketing and Sustainability Manager at Health-Ade Kombucha and previously served as Director of Communications at the social enterprise CBS EcoMedia. There she directed corporate advertising dollars to the nation’s most effective non-profits tackling urgent social issues in local communities and was awarded CBS Corporation’s prestigious Share-the-Vision award. She has written for Whole Living Magazine, Edible, Cottages & Gardens, From The Grapevine, EarthHour.org, Eco-Age.com, and for environmentalists Laura Turner Seydel and Susan Rockefeller. Lindsay holds a BS in Global Business Studies and Marketing from Manhattan College, and received the 2012 Honors Award at Columbia University Graduate School of Journalism.
