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Vegan Essentials

Alain Coumont, founder of Le Pain Quotidien, loves showcasing vegetables in his cooking. Here are his vegan pantry essentials.
Farm Fresh French Recipes

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Agave Syrup

“I like agave syrup because it’s a raw sweetener—it’s squeezed from the agave plant [the same succulent used to make tequila]. It has a fairly neutral taste, so it’s great for baking.”

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Cashew Butter

“It has the fat content of cream or butter, as well as the fiber and protein content of nuts. It can give baked goods and mousses great texture.”

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Cold-Pressed Oils

“To make refined vegetable oils, factories grind the ingredients, mix them with water and pull out the oil with a solvent. The flavor goes into the air. Cold-pressed oils don’t go through this process, so they have more nutrients, and they still taste of something.”

Dairy-Free Milks

“Soy milk is an easy substitute for dairy. Almond and rice milks are also delicious.”

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Whole-Grain Flours

“The difference between whole-grain wheat flour and refined all-purpose flour is like the difference between cornmeal and cornstarch. Cornmeal tastes like corn; cornstarch doesn’t taste of anything.”

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More Delicious Healthy Recipes:

Published August 2009
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