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VIDEO: Vegan Brown Sugar

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brown sugar como water

Tis the season for apple picking, pumpkin picking, sweet potato pie, and candied yams, which means tis the season for brown sugar! A couple of years ago, I learned that contrary to what one may assume, cane sugar is not necessarily vegan. Moreover, brown sugar (light or dark), which is derived from cane sugar is also not necessarily vegan. In this video short, I explain why your sugar may not be vegan and how to get around it for your holiday cooking. And even if you’re not vegan, check out this super quick video, because making your own brown sugar takes less than 60 seconds, is crazy cheap, and gives you much more control than buying pre-made brown sugar (ratios for making your own brown sugar are below!). Enjoy!

To make your own brown sugar, use the following ratios:

  • 1 cup cane sugar + 1 tablespoon molasses = light brown sugar
  • 1 cup cane sugar + 2 tablespoons molasses = dark brown sugar
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Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

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