Vegan Cooking Tips with Ann Gentry

Ann Gentry is a chef, restaurateur, food educator and visionary. She opened Real Food Daily in Los Angeles 1993, a totally vegan and organic restaurant that has since spawned another in West Hollywood. Please visit Real Food Daily to find out more about this truly unique restaurant and to learn more about Ann Gentry.

Archived Questions and Answers

How do you make tofu cheese?
How can I make a creamy frosting that isn't just a watery glaze? I want it to be rich and creamy.
I see tempeh in my store but I'm not sure what to do with it when I get it home. Can you give me some ideas?
Will there be a Real Food Daily Cookbook out in the future?
Which is better in terms of additives, pesticides and nutrition: frozen, canned or fresh produce?
What is nutritional yeast?
I have a question about seaweed.
Is it safe to eat sprouted potatoes?
Are green onions and scallions the same thing?
What are good sources of calcium?
How can my baby get enough protein without dairy and eggs?
What veggies can I serve my twin girls?
Any advice on making non-soggy vegan muffins?
Does crumbled tofu substitute for cottage cheese?
Is there such a thing as a vegetarian cooking school?
What's the best way to cook collard greens?
What can I put in my veggie juice for a burst of energy?
What's the secret to making great seitan?
How do you cook quinoa?
What produce is advisable to buy only organic?
Does Real Food Daily offer cooking classes?
Does heating olive oil make it toxic?
How do I make brown rice?
Please explore the practical differences between arrowroot and kuzu.
How long will boxed tofu keep in the refrigerator?
How can I make tofu taste good?
How do you substitute for egg yolks?
How do I substitute for white flour?
How do you carmelize an onion?
Is canola oil healthy?
What's the secret to making perfect pancakes?
Is there a vegan cream cheese I can use?
Is it safe to use non-organic vegetables to make homemade baby food?
What can I use instead of brown sugar in my recipes?
Is there an easy way to shuck corn to get all those stringy things off?
How can I peel and cut an onion without tearing up?
Can I use tofu instead of eggs in my old non-vegan recipes?
What tips do you have to make desserts look and taste good with out sugar?
What's the best way to make a baked potato come out perfectly?
What is the purpose of sifting dry ingredients?
Is it true that tofu has to be steamed before use?
How can I make my cakes taste like cakes instead of bread?
Can I use expired yeast?
What are some good spices to use in a vegetable stir fry?
Do you know of a vegan substitute for marshmallows?
How do I pick a good cookware set?
Explain the difference between all the types of rice and which are healthiest.
I would like some ideas for portable vegan lunches...
How can I make fresh pasta without eggs?
How can I make a vegan bread pudding?

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