Inspired by a recent BonAppetit.com blog on new cooking oils, here are a few of our favorite vegan-friendly cooking oils.
Coconut oil is the darling of healthy cooking oils. This unrefined extra virgin coconut oil exudes a buttery flavor and light coconut scent, and can be used in stir-fries, sauces, and baking (use it in place of butter). High in healthy fats, this coconut oil is also gluten-free and kosher.
California has emerged as a quality producer of olive oils. The California Estate olive oil has buttery, fruity essences of black olives with a hint of fresh thyme and oregano. It is a lovely oil for vinaigrettes or as a finishing oil.
Olivado’s avocado oil is an extra virgin, cold-pressed oil that is high in heart-healthy fats. Though it isn’t a go-to oil in most kitchens, it is sure to gain popularity as the next “it” food ingredient, as described by The Naked Chef Jamie Oliver.
If you have an affinity for pumpkin seeds, you’ll have to restrain yourself from drinking pumpkin seed oil straight from the bottle. This dark green, extra virgin oil comes from 100% pure Styrian pumpkin seeds from Austria, which are dried and then pressed to release their rich, nutty flavor. Drizzle it on as a finishing oil or whisk it into a yummy vinaigrette.