Find answers to common questions about our recipes
Scaling recipes up or down is easier than it seems if you follow a few simple rules. First, calculate the total number of servings the original recipe makes, then divide by that number to find the portion size per person. Multiply that portion size by the number of people you’re feeding. For example, if a recipe yields 6 servings and you need 4, you’ll use 4/6, or about 67%, of the ingredients. Keep an eye on cooking times—larger quantities often need a few extra minutes, especially for baking. If you’re adding or removing a single ingredient like a spice, adjust by a pinch or a quarter teaspoon to keep the flavor balanced. Finally, test a small batch to confirm the texture and taste before scaling the entire dish.
Mastering a handful of foundational techniques will boost your confidence in the kitchen. Start with sautéing: heat a small amount of oil in a pan, add aromatics, then toss in your protein or vegetables until they’re just browned. Next, learn to blanch—quickly plunge ingredients into boiling water, then shock them in ice water to preserve color and firmness. Steaming is another gentle method that keeps nutrients intact. For sauces, practice the roux: cook equal parts butter and flour until it turns a light brown, then slowly whisk in liquid. Finally, get comfortable with proper seasoning—taste as you go and adjust salt, acid, and herbs incrementally. These skills form the backbone of countless dishes and will make cooking feel intuitive and enjoyable.
Dairy substitutions are a breeze once you know the right pairings. For creamy sauces or soups, use unsweetened oat or almond milk combined with a tablespoon of nutritional yeast or a small amount of tahini to mimic richness. If a recipe calls for butter, try a plant‑based butter or a neutral oil like grapeseed, then add a pinch of sea salt for flavor. Yogurt alternatives—such as coconut or soy yogurt—work well in marinades, dips, and desserts, offering tang and thickness. When baking, replace each cup of milk with an equal amount of dairy‑free milk and add a tablespoon of vinegar or lemon juice to activate the leavening agents. Finally, for cheese, use nutritional yeast, cashew cream, or a slice of vegan cheese. Experimenting with these swaps will keep your meals delicious and inclusive.
Fresh herbs are best kept cool and slightly damp. Trim the stems and place them in a jar or glass with a few tablespoons of water, covering the stems loosely with a plastic bag. Store in the refrigerator; the herbs will stay crisp for up to a week. For longer storage, wrap the herb bundle in a damp paper towel, place it in a resealable bag, and keep it in the crisper drawer. If you’re not ready to use all the herbs, chop them, mix with a little oil, and freeze in an ice‑cube tray. Once frozen, transfer the cubes to a zip‑top bag for easy portioning. This method preserves flavor and color, ensuring your dishes taste as fresh as if you’d just picked them from the garden.
Frozen vegetables are a convenient, nutritious alternative to fresh produce and can often be just as flavorful. When using them, avoid thawing before cooking; instead, add them directly to sauté pans, soups, or stews. This preserves texture and reduces moisture loss. If you’re steaming or boiling, a quick 2–3 minute boil is enough to heat them through. For salads, rinse the frozen veggies under cold water to remove excess ice crystals, then pat dry. Keep in mind that some vegetables, like spinach, may release more water when thawed, so adjust your liquid ratios accordingly. Overall, frozen produce is a time‑saving option that retains most vitamins and minerals, making it a reliable choice for busy weeknights.
Simmering time varies with the dish, but a general rule is to let flavors meld for at least 20–30 minutes for sauces and soups. For tougher cuts of meat or beans, a longer, low‑heat simmer of 1–2 hours can break down fibers and create a silky texture. Keep the pot covered to trap steam, and stir occasionally to prevent sticking. If you’re short on time, a quick 10‑minute simmer can still develop depth, especially if you’ve pre‑seasoned the ingredients. Always taste as you go; the best indicator of readiness is a balanced, aromatic profile rather than a strict timer. Remember, a gentle simmer preserves nutrients and ensures a tender, flavorful result.
Sweetening naturally is both delicious and nutritious. Try maple syrup, honey, or agave nectar, which provide flavor and trace minerals. For baked goods, mashed ripe bananas, applesauce, or dates add sweetness and moisture without refined sugar. Coconut sugar or brown rice syrup offer lower glycemic indexes and a caramel undertone. If you’re craving a raw finish, a sprinkle of stevia or monk fruit extract works well in beverages and desserts. Remember to adjust liquid ratios when substituting wet ingredients like fruit or syrup. Experimenting with these alternatives will keep your dishes sweet, satisfying, and kinder to your blood sugar levels.