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Bekah Rife

Certified Plant-Based Chef

Bekah Rife is a Certified Plant-Based Chef based in Los Angeles, California. Bekah has over eight years of professional experience and studied plant-based cooking in culinary school. Currently, she specializes in diet consulting and recipe development. She also offers cooking lessons and catering services.

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Q&A Comments (11)

How do I make a cake vegan?
There are numerous fantastic cake recipes available online, but often, when you're opting for a vegan version, you'll find the need to replace eggs, and one common substitute is the flax egg in the plant-based culinary realm. It's quite straightforward: you simply acquire milled or crushed flaxseed from the store (not in its whole form), creating a powder-like substance. The ratio is one tablespoon of flax meal to three tablespoons of water. Allow this mixture to sit on your counter, and the flax will take on a gelatinous texture, acting as a binder akin to traditional eggs in recipes.
How do I make a tofu extra firm?
Press tofu by placing firm tofu in a colander set over an upside-down bowl in the sink. Add a small plate to the tofu, followed by a heavy object like a water-filled pot or kettle. Press the tofu for about five minutes on one side, allowing the water to drain. Flip the tofu, remove any remaining water, and press for another five minutes. This process reduces water content, cutting down on cooking time.
Are there any other ways to cook extra firm tofu?
Experiment with tofu by slow-roasting it in the oven for a chewy texture or thinly slicing it for a crispy result. Alternatively, dehydrate tofu in a dehydrator after marinating it in flavors like sesame seed, sesame oil, and liquid smoke. After three to five hours, you'll have a deliciously chewy and meaty snack. Cubes of dehydrated tofu can be incorporated into dishes like a Chinese chicken salad, providing a tasty and satisfying alternative to meat. This method allows you to enjoy the versatility of tofu without missing the meat in various applications.
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Co-authored Articles (7)

How to

Prepare Tofu

Do you avoid tofu because of its bland taste and weird texture? If so, you could be preparing it the wrong way! The most common mistake people make when preparing tofu is not pressing it to get rid of the excess water, w...

How to

Eat Edamame

The ultimate guide to preparing & enjoying edamame in different ways The Japanese soybean, edamame, is rich in protein and dietary fiber. Because the soybean is still immature in its pod, unlike the mature soybeans found...

How to

Make Raspberry Puree

Making puree (a thick sauce produced by mashing and straining fruits or vegetables) out of raspberries is a simple process that doesn’t require extensive culinary skill and can be put to a variety of uses. Because of t...

How to

Live a Greener Life

As awareness of the civilization’s impact on the environment increases, people are becoming more willing than ever before, to accept clean lifestyles. But some people aren’t totally sure where to begin. One doesn�...

How to

Use Nutritional Yeast for Soups

Nutritional yeast is deactivated yeast. It is yellow in color and comes in a flake or powdered form. It is a great source of proteins and vitamins, particularly that of B-complex vitamins. It is naturally low in fat, sod...

How to

Roast Baby Potatoes

When you need a satisfying, easy to make side dish, consider roasting baby potatoes. Baby potatoes come in several colorful varieties and they present well when accompanied by almost any protein-based entrée, such as ch...

How to

Make Dairy Free Ice Cream

Whether you're allergic to dairy, lactose intolerant, or you've taken up a vegan diet, opting out of dairy products doesn't have to mean you can never experience the joys of ice cream again. There are lots of ways to mak...