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Q: I was wondering if you could tell me in recipes that call for whole wheat flour, what gluten free flour can I use in place of this?
A: GF all purpose flour blends can replace ww flour -- I have a recipe for a GF blend in EHH, though any commercial blend (i.e. Bobs Red Mill) should work. HOWEVER, GF flours tend to be more "thirsty" so you may need to increase the liquid.
Q: Hi Lindsay - I've been eating plant based for about 3-4 months now and I'm happy! HOWEVER, I can't seem to kick the sugar habit ie dark choc, soy ice cream and still eating chips. Any suggestions other than to not buy it and slap my own hands? It hard to lose the craving when I'm still eating it.
A: When it hits, eat fruit instead. You just have to break the cycle... also read The Pleasure Trap :)
Q: I want to try your tofu fish fillet but I can't find the super protein tofu. Can I sub it for firm or extra firm?
A: I would press extra-firm. It might be too floppy still to be firm and hold together, but at least it would be edible.
Q: I'm getting myself ready to go vegan! Stocking the pantry and trying to get through the info to make my transition successful. I have ordered and received your books,HHC and EHH from Amazon. Everything looks amazing! So... Here is my question, finally right?! I love lentils! I just don't know which lentils are chosen for which types of recipes and why??? Can you offer any advice or point me in the right direction?
A: Any recipe (mine or someone else's) should indicate which lentil you need to use. For example, in the red lentil dal, you would use red lentils. In the sweet potato dal (EHH) the recipe also calls for red lentils. In the Yellow Dal (HHC) you use yellow lentils (also called yellow split peas). In most cases, you cannot substitute in a different lentil than called for because the taste and texture are so different.
Q: How is confectioners sugar and brown sugar okay to eat, but white sugar is not? Just curious because I was asked the same question
I'm not sure if you're asking from a vegan or health perspective, so I will address both: From a vegan standpoint, commercial brown sugar and confectioners sugar are generally not suitable because they are made from white sugar, which is not always vegan (some white sugars are processed with bone char). From a health stand point, they are the same (more or less) as white sugar, however you can make your own from raw sugar, which is what I do. In both cookbooks I mention how I make confectioners sugar, which involves raw sugar, cornstarch and a blender (super easy). Brown sugar is raw sugar with some molasses.