Parchment Paper is a Lifesaver
for starchivores and vegan and vegetarians, and even carnivores, who like to cook and bake.... without added oils
Parchment paper is sometimes called bakery release paper, bakery paper or baking paper and they are all cellulose-based papers that are used in baking as a disposable non-stick surface. Please DO NOT confuse parchment paper with wax/waxed paper. You can use parchment paper in place of wax paper, however, wax paper should not be used in the oven in place of parchment paper.
It is a lifesaver because it saves hour of scrubbing pans and cake tins, allows you to eat all of your cooking or baking instead of just the amount that doesn't "stick", and also puts a layer of protection between your food and the pan. No more need to spray oil or rub oil or anything else on your cookie sheets or in your brownie or cake pans.
- under cookies on a cookie sheet
- under bean burgers on a cookie sheet
- under baked fries in a casserole dish or on a cookie sheet
- inside a cake tin under brownies or pancake bars
- under "frozen" items warming up in the oven on a cookie sheet
- use layered between stored bean burgers or brownie pieces in freezer or fridge
They are even parchment bags available that you can cook your whole dinner inside and then make the big reveal at the dinner table or even make an individual bag for each person if tastes vary within the family. Of course, the parchment paper we are most familiar with are cupcake liners and these come in a variety of sizes and outweigh their value in gold.
Maybe even better than Parchment Paper? a Silicon Baking Sheet/Mat
At this point in time we are still using parchment paper as it is more flexible as regards to sizing (tear off any amount you like), foldable into corners of cake pans etc. I have been watching lots of YouTubers though who are using silicon baking mats and I like the "green" aspect of them and that they are cheaper, in the long term, than parchment paper.
As with most "materials" there is always a danger that chemicals or even the silicon itself will react with our bodies, for most this may not affect us and for others it could. Which is why, when I can, I cook with ... glass....
Cooking with Glass
It's okay, I don't eat the glass. :)
Years ago when Corning Ware and glass casserole and bread loaf pans, were the norm, I was given a set as a gift and that set has been with me for over 30 years and it is a lifesaver also. I have only had to purchase one 'lidded' casserole dish since then as the original set included a large casserole dish, the loaf pan, a smaller lidded casserole dish, plus a glass pie plate.
There are no worries, when using the glass, that any chemicals will get into your food and I find that they wash very easily, even if something appears to be burnt on. I love my glass cooking set and use it a lot, especially if I am making pasta or similar ahead of time and put it in the oven to stay warm. Our use of glass does carry over to the microwave, which I use rarely, however, when I do I always use a glass container and if I need a lid I turn a plate, upside down or use a piece of parchment paper... no plastic wrap or plastic lids used here.
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Starchivore Whole Food Plant-Based Lifestyle
- a plant-based diet that reduces or eliminates all animal foods like meat, dairy, and eggs PLUS has the addition of starch, so that you feel full and satisfied
- include grains like rye, wheat, barley, oats and corn; starchy vegetables like squash, potatoes, and sweet potatoes and legumes like red and brown lentils, chick peas, green peas, and lotsa beans like pinto, kidney AND lots of fresh fruits and vegetables
- reduces or eliminates added oils, including coconut, olive and peanut and reduces added sugars and salts
- it is believed Dr T Colin Campbell coined the term "whole food, plant-based" and Dr John McDougall the term "starchivore"
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