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Inspiring others to cook healthy vegan food every week!
By Jack McNulty · Launched 10 months ago
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A Closer Look at Rhubarb
Last week’s newsletter takes a closer look at an iconic spring vegetable…or is it fruit? Rhubarb is a well-known and beloved tart ingredient that marries perfectly with added sweetness to create delicious spring desserts – with a sweet-sour attitude. Included in this edition of…
May 13
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Umami-Rich Ingredients & How I Use Them
Last week’s newsletter explored why developing umami in food is important – especially in vegan cooking. This week, in part two of the series, I take a closer look at umami-rich ingredients I like to use, how I combine ingredients to optimize umami sensations and how cooking…
May 4
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Inspiring others to cook & live a healthy vegan lifestyle!
VeganWeekly is a newsletter written and published by myfreshattitude. My aim is to inspire people to cook healthy plant-based food.
Aug 10, 2021
1
It’s all about developing umami
This week, I’m beginning a multi-part series in looking at how to develop umami in food and why that’s important – especially in vegan cooking. This first part looks at key ingredients and how to use them in recipes. I share my take on Black Bean and Mushroom Burgers and…
Apr 25
4
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My Vegan Shortbread Creations
5
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2
It’s all about developing umami
4
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Umami-Rich Ingredients & How I Use Them
4
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2
Understanding How to Make a Vegan Custard
4
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March 2022 Highlights…and a Glimpse in April
4
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Keeping Those Vegetables Green
6
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My Vegan Shortbread Creations
This week, I’m sharing three of my favorite vegan shortbread variations that are packed with flavor, simple to make, have crispy exteriors and soft and…
Apr 14
5
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2
March 2022 Highlights…and a Glimpse in April
A summary of my work and what I’ve published during the past month on Substack, myfreshattitude.com and other independent publications...plus some bonus…
Apr 9
4
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Understanding How to Make a Vegan Custard
This week’s edition explores how I make vegan custard recipes. I include recipes for Vegan Blueberry Custard Tart and my popular Asparagus and Leek…
Apr 4
4
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Classic Swiss Alpine Food Made Vegan
This week’s edition explores how I make some standout and classic Swiss alpine food vegan. I’ve included my recipes for Älplermagronen, Capuns and…
Mar 28
4
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Thinking About Food and My Irish-Moroccan Roots
This week’s edition is all about exploring my roots as a cook and celebrating my Irish roots. I’ve included recipes for my version of Soda Bread and a…
Mar 17
4
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2
Condiments Bring Life to Food (Use Liberally)
One way to bring life into the food you prepare is by using condiments liberally to enhance flavors, introduce new textures or create a balance in…
Mar 10
5
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2
Keeping Those Vegetables Green
This week’s edition is all about keeping those beautiful green colors of spring vegetables from fading into something less appealing. I’ve included my 5…
Mar 4
6
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Highlights from February 2022
My summary of what I’ve published during February on Substack, myfreshattitude.com and a very special book project I worked on. Included, is a look…
Mar 3
5
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4
See all
Most popular
My Vegan Shortbread Creations
5
Comment
2
It’s all about developing umami
4
Comment
Umami-Rich Ingredients & How I Use Them
4
Comment
2
Understanding How to Make a Vegan Custard
4
Comment
March 2022 Highlights…and a Glimpse in April
4
Comment
Keeping Those Vegetables Green
6
Comment
See all popular
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