{"id":489,"date":"2021-01-03T16:14:42","date_gmt":"2021-01-03T15:14:42","guid":{"rendered":"http:\/\/ekesto.com\/?p=489"},"modified":"2025-03-03T11:01:12","modified_gmt":"2025-03-03T10:01:12","slug":"recipe-free-vegan-cooking","status":"publish","type":"recipe-post","link":"https:\/\/ekesto.com\/de\/vegane-rezepte\/recipe-free-vegan-cooking\/","title":{"rendered":"Getting started with recipe-free vegan cooking"},"content":{"rendered":"\n

If I was asked to share my most valuable advice regarding cooking, here it is: <\/p>\n\n\n\n

Start experimenting!<\/strong> 🙌<\/p>\n\n\n\n

What’s the worst thing that could happen? <\/p>\n\n\n\n

Maybe the dish ends up tasting bland? <\/p>\n\n\n\n

Too salty or too acidic?<\/p>\n\n\n\n

Or maybe it tastes a little too much like this or like that? <\/p>\n\n\n\n

No worries, my friend, it will still provide nutrition! And next time, you might be a little less generous with that ingredient. It’s a journey!<\/p>\n\n\n\n

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Photo by Syd Wachs<\/a> on Unsplash<\/a><\/figcaption><\/figure>\n\n\n\n

Experimenting is where the fun and meditative aspect of cooking really began, for me. Instead of overthinking and looking at all those numbers of giant ingredients lists, I decided to learn by doing!<\/em><\/p>\n\n\n\n

Of course, I watched countless cooking videos and put my nose into cook books when ever I had a chance. But instead of copying everything, I was mainly focused on the how<\/em> instead of what<\/em> they use.<\/p>\n\n\n\n

So, what follows are some simple strategies and insights that might help setting the „adventurous cook“ within you on fire 💥<\/p>\n\n\n\n

Start small – but get started!<\/h2>\n\n\n\n

To reduce possible stress factors in the kitchen, a suggestion could be to only cook for yourself. At first. Or maybe for your partner, family or community. Later on, you can always upscale that dish. <\/p>\n\n\n\n

But should you feel the call to go all in, then please, invite all those people over! <\/p>\n\n\n\n

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Photo by Daniela<\/a> on Unsplash<\/a><\/figcaption><\/figure>\n\n\n\n

Balancing flavours<\/h2>\n\n\n\n

When balancing out the salt<\/strong>iness, sweet<\/strong>ness and sour<\/strong>ness of a dish, our taste buds perceive this as pleasant and flavourful. <\/p>\n\n\n\n

This can also be split up into multiple side dishes that in combination<\/em> are rounded out. For example: A sweet and sour sauce on a salty dish.<\/p>\n\n\n\n

Besides salt, experiment with squeezing some fresh lemon juice and balance that with adding a bit of the healthiest sweetener you have at hand!<\/p>\n\n\n\n

In my post about the 3 magic „S“<\/a> I go into more detail on that.<\/p>\n\n\n\n

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Photo by Ghislaine Guerin<\/a> on Unsplash<\/a><\/figcaption><\/figure>\n\n\n\n

Oven Roasted Veggies<\/h2>\n\n\n\n

Most people know and love veggies roasted in an oven. But have you ever added them to a stew or stir-fry? Or blended them into a soup or sauce?<\/p>\n\n\n\n

When roasting veggies or fruits at medium\/high temperatures for a longer time, their sugars start to oxidize (turning brown). This is called caramelization<\/em> and adds a whole other mouthwatering dimension of flavours.<\/p>\n\n\n\n

Here’s some simple tips:<\/p>\n\n\n\n