the WGV « DIY!
I’m such a huge fan of doing things on one’s own—getting as close to the origins of what you eat, drink, wear, use, etc. as possible. I can take this to the point of ridiculousness at times, but that’s fine, because I can handle it. When it comes to food, this means keeping things as local as possible. Little potted herbs and backyard vegetable gardens are great, as is buying local organic produce.
I think that people should keep it fresh and homemade as much as possible, with everything from grinding spices in a mortar and pestle (or spice-designated coffee grinder) to pickling things and using them as garnish.
Breads are also really easy to make fresh, and they can make a big difference in a meal. There are simple recipes for things like refrigerator rolls, which are made from a dough that you can keep in your fridge for a few days and break off rolls for baking as needed.
Every now and again, I have a revelation about something that I can make at home instead of buying at the store, like naan, and then I think, ‘Hey, peasants have been making this stuff for centuries sometimes. There’s no reason why I can’t figure it out.’ If I had animal stomachs lying around, I’d even make my own cheese, but unfortunately that process is decidedly non-vegan.
So read up and dig in! And as much as possible, look for simple things that you can keep fresher to have even more control over your cooking. A couple extra seconds of time can go a long way.
This list will keep growing as the Wicked Good Vegan keeps growing—leave a comment if you want to see anything in particular!
Red Sauce (Pasta Sauce, Pizza Sauce, Marinara Sauce)
Salsa (Salsa Verde)
the Wicked Good Vegan