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BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!
NEW NEW NEW NEW

BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!
NEW NEW NEW NEW

Let me teach you how to cook an artichoke. Ever heard about this stuff?

I can imagine, that if you didn’t grow up eating artichokes and if you were encountering them for the first time, they might seem a little, strange! How one cooks and eats an artichoke is not obvious from its appearance.

  1. Start by cutting off excess stem, leaving up to an inch on the artichoke.
  2. Rinse the artichokes in running cold water. While you rinse them, open up the leaves a little so that the water gets inside more easily.
  3. In a large pot, put a couple of inches of (hot) water, the garlic, a slice of lemon, and a bay leaf. Bring to a boil.
  4. Place artichokes on top of the steaming basket. Cover the pot. Cook for 25 to 35 minutes, or longer, until the outer leaves can easily be pulled off.

This dip goes really well with artichokes: mix Vegan Mayo, Homemade Mayonnaise with Ketchup.

Pull off the outer leaves, one at a time. Tightly grip the other end of the petal. Place in mouth, dip side down, and pull through teeth to remove soft, pulpy, delicious portion of the petal. Discard remaining petal.

With a knife or spoon, scrape out and discard the inedible fuzzy part (called the “choke”) covering the artichoke heart. Cut the heart into pieces and dip into the sauce to eat.

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The Bgang is the fastest growing vegan community and was founded by Sebastian and his 2 siblings. Read more about them by clicking the image below.

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