5 Keys to Eat the Food of Your Food

Everything is heavy at the moment, and there I wanted a light post like a beet mousse, soft as an omelette with basil tofu, express like a cappuccino with almond milk.

There are more and more people around me that I take in flagrante delicto of culinary curiosity, greedy enthusiasm and the purchase of almond milk in their supermarket chain.

I, these people, I've been eating their food for ten years. If I had to keep for them the best of these ten years, tell them all about the 5 unexpected secrets, the 5 impromptu revelations that changed my life and revolutionized the plate, it would be that...

The sunflower has been shooting at my kitchen for ten years. I've done a lot of infidelity to him. Flaxseed, hemp, avocado oil, I had a blast, I tried everything. In the end, camelina oil was the winner. I often mix it with olive oil, and it's 3 tablespoons per day obligatory, on my rice, pasta, potatoes, salads, smoothies, or just a little spoonful if I haven't found a way to fit it in.

The oil, in my vegetarianism, it's more like the stuff I put in the bottom of the pan so that it doesn't attach, or the stuff I add without thinking about it to grease other foods. It is a food in its own right. Something to eat. Nominomom.

It was a Sunday afternoon and I wanted a cake. I had my chocolate bar, my flour, my almond milk, even my baking powder, even though I'm always in the thick of the little pink bag. I'll open the fridge, and will you believe it? Yep, the drama: no eggs.

When hypoglycemia wins me, I make an emergency call to Google. The little rascal wants me to believe that 60 gr of applesauce (no added sugar) + 1 extra pinch of yeast, it replaces an egg. I'm just kidding.

Twenty minutes later, I'm laughing less. I'm hungry.

I go back to the fridge, grab my jar of no sugar added compote. I don't give a shit. It's gonna be apple-polished apple cake. I like apples. Eat apples.

Well, will you believe it? 3 eggs, I mean 180 grams of compote + 1 half teaspoon of yeast, well it tastes more apple after cooking.

Disappear, apple!

My cake had the same consistency, thickness, texture and flavour as if I had put eggs in it. Since then, I've been a fan of this magic trick, and I make it on all my cakes: cakes, muffins, cookies, etc. It seems that for mousses, on the other hand, beaten white tofu replaces the egg. What a rascal, that Google!

Milks the milk.

I put almond milk in my cereal, hot drinks and cakes, hazelnut milk in my pancakes (with orange rum, oruuuuhhh), soy milk in my salty dishes and smoothies, coconut milk in my lentil soup, and then oat milk in all this when it's budget ric. I still have three bottles of milk (with a s, you see!) in the fridge at the same time. And I'm having fun with my little alchemist kit. Give me your dish and I'll tell you your milk. Prepare to revolutionize your risottos, gratins and road trips. Yeah, your road trips. Because when you don't have a fridge, that you're on the road again, well, vegetal milk keeps better once opened and the only thing that it'll make you fart is the shape (if you're hiking too, clap your hands!).

The seeds are crackling.