Creating Cooked Textures and Cooked Flavours

Thank you to the Internet for this veggie burger picture; it depicts the many different textures in the one bite. I myself may prefer a Raw version of the bun & a home made sauce with perhaps a mushroom, but it gives you the general idea!


There are several ingredients and pieces of equipment that we can use to replicate cooked dishes.  Here is a brief discription.

1. Massaging your greens – it may sound odd but it’s a wonderful trick of the trade.  This act breaks down the cellular structure giving the greens a cooked appearance.
2. Ferment cabbage to soften it.
3. Fermenting nuts and probiotics, create a raw cheese.
4. Salt softens and breaks down the cellular structure of vegetables by forcing the liquids to be released.
5. Tamari is a non-wheat sauce, tastes like soy sauce,  that acts as an acid to help soften vegetables.
6. Spiralizers are great to use to create noodles with vegetables.
7. High-powered blenders help to create smooth and creamy textures.
8. Juicers work wonderfully in making beverages and ice creams.
9. Food processors can be used to create “rice” out of cauliflower or parsnips.
10. Dehydrators can be used to remove the liquid from foods, making them firm and crisp, such as crackers and breads.
11. Dehydrators can also be used to gently warm your raw foods.