Wendy the Food Scientist

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👩🏻‍🍳Food scientist teaching you from scratch cooking
📚TOFU MASTERY & EVERYDAY TOFU
🎥 SEITAN MASTERCLASS
🎥 TEMPEH MASTERCLASS👇
www.wendythefoodscientist.com

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10/03/2026

Homemade seitan: the meatiest plant protein I know

I make a batch of seitan every week. Every Sunday, one batch becomes chicken shreds for stir-fries, minced meat for fillings, and beef slices for stews. It’s my easy-to-grab meal starter, straight from the fridge or freezer. Without thinking about it.

One dough. Endless forms.

The wild part is that seitan isn’t new. Chinese Buddhist monks have been making it for 1,500 years, refining the technique in temple kitchens long before modern plant-based food existed.

If you’ve never made seitan at home, this is the recipe I’d start with. Simple ingredients, one method, and everything you need to build from there. And if you’ve tried seitan before and been disappointed, it’s usually the technique, fixable!

I teach 9 plant meats from the washing method and the vital wheat gluten method in my Seitan Masterclass.

All my free recipes, guides and masterclasses are on my website, Wendy the Food Scientist.

Comment 'link' and I will DM you the link or go directly.

10/02/2026

Tofu + flour = noodles? 2-ingredient high protein tofu noodles

This is one of 17 tofu techniques I teach in my Tofu Mastery Guide.

All my free recipes, guides and masterclasses are on my website, Wendy the Food Scientist.

Comment 'link' and I will DM you the link or go directly.

Food staples to masterBy Tofu, seitan, and tempeh sit at the heart of almost every meal I eat. Once you can make them yo...
10/01/2026

Food staples to master
By

Tofu, seitan, and tempeh sit at the heart of almost every meal I eat. Once you can make them yourself, store-bought becomes optional.

🌾 Flour becomes beef slices, chicken shreds, and mince. Wash away the starch and what's left is gluten, the protein in wheat. How you knead, twist, and cook it decides the texture. The same dough turns into tenders, schnitzels, burgers, sausages, and deli slices. I always keep a batch in my freezer: about 25 g of protein per 100 g, low in fat, all from a bag of flour.

🫛 Soybeans become soy milk, silky tofu you eat with a spoon, and firm tofu you press and season your way. Once you've tasted it fresh, it's hard to go back 😅

🍜 Tofu becomes noodles and pasta with just two ingredients: half tofu, half flour. It also makes juicy meatballs and burgers. Try a Vietnamese version with lemongrass 😍

🫘 Any legume becomes tempeh (or tempe, as it's spelled in its country of origin, Indonesia). Chickpeas, black beans, kidney beans, mung beans: give the starter warmth and time, and it knits them into a firm, nutty cake. I never liked tempeh until I tried it fresh.

Once you understand the techniques, the possibilities are endless.

💬 What would you like to master first? Tell me in the comments 👇

All my free recipes, guides and masterclasses are on my website, Wendy the Food Scientist.
Comment 'link' and I will DM you the link or go directly.

10/01/2026

How to make a ginger bug for natural probiotic soda in any flavour

Through wild fermentation, using just raw ginger, sugar, and water, you can create your own probiotic soda at home.

On the skin of ginger live wild yeasts and lactic acid bacteria.

Feed them sugar, and the magic begins:

✨ Yeasts turn sugar into carbon dioxide and a little ethanol

✨ Lactic acid bacteria create lactic acid for tang and preservation

Seal it in a bottle to trap the carbon dioxide and you’ve got real, naturally carbonated soda.

My favourite flavours:

1. just ginger
2. black currants to make cassis (from my garden)
3. red currants (from my garden)
4. cranberry
5. green tea

How start a ginger bug?

A ginger bug is like a sourdough starter. You need to feed it to keep it alive.

All my free recipes, guides and masterclasses are on my website, Wendy the Food Scientist.

Comment 'link' and I will DM you the link or go directly.

09/30/2026

Crispy lentil crackers: high protein and high fiber, no frying, no oil

High protein and high fiber crackers that are super crispy without frying and oil, just lentil, water and spices, and actually taste good??? Sounds like magic!

But it works: because of the starches in lentils. When soaked lentils are blended, their starches gelatinize in the oven and then dehydrate, forming a thin, glassy crunch. A super-thin spread + baking step locks in that snap. The sesame seeds bring nutty flavor and just enough natural oils for toasty edges, no deep-fry, no pan-oil needed.

You can use any lentil, seeds, herbs and spices you like, so you can make a new batch every week!

All my free recipes, guides and masterclasses are on my website, Wendy the Food Scientist.

Comment 'link' and I will DM you the link or go directly.

09/29/2026

Turn flour into sausages

Wheat flour is roughly 10 to 13% protein. The rest is mostly starch. Add water and knead, and those proteins link into a stretchy network. You know this as gluten. Rest the dough under water and wash it, and the starch rinses away while that network holds together in your hands.

What is left is seitan: almost pure plant protein

It is a 1500 year old technique, invented by Buddhist monks.

One of the earliest mock meats.

Seitan is chewy like meat so it is perfect for chicken shreds, beef slices or minced meat, but you can also make textured seitan by adding beans.

If you blend beans into the seitan dough, it will break up the gluten network and give a more tender bite. This is perfect for sausages.

Meaty, tender, 23 g of protein per 100 g, from a bag of flour.

This is just one of 9 plant meats from my Seitan Masterclass.

I teach you the washing flour method like this video and the quick vital wheat gluten method, so you can turn seitan dough into any ‘meat’.

Want to receive my master base recipe and tips?

Comment "recipe" and I'll send you my free seitan guide, or go directly to my website.

09/29/2026

Tofu chocolate mousse: does the viral 2-ingredient recipe really work?

You have probably seen this viral recipe before, but does it work and why?

How can 2 ingredients make an airy mousse without cream or eggs?

Here is the food science behind the magic:

Chocolate is packed with cocoa butter, a fat that melts when warm and firms up again as it cools.

Silken tofu is full of proteins and water.

Blend them, and the tofu helps emulsify the melted cocoa butter. Emulsifying means it turns silky instead of splitting.

As it cools, the cocoa butter sets again while the proteins hold tiny air bubbles in place This gives you that light, airy mousse without cream or eggs.

It’s fast, it’s indulgent, and no… it doesn’t taste like tofu.

Serve it as-is or turn it into a beautiful chocolate tart, ready to serve for the holiday season ✨

This is one of 17 tofu techniques I teach in my Tofu Mastery Guide.

All my free recipes, guides and masterclasses are on my website, Wendy the Food Scientist.

Comment 'link' and I will DM you the link or go directly.

09/28/2026

Homemade probiotic soda: naturally fizzy black currant soda with a ginger bug

This bubbly black currant soda is fermented with a homemade ginger bug, so it’s naturally fizzy, full of gut-friendly microbes, and made with real ingredients. No weird additives, just old-school fermentation magic. ✨

I simmered the berries with sugar to draw out all that deep, tangy flavor. Once cooled, I mixed it with, water and my active ginger bug. A few days later…, I got, natural soda!

Which classic soda do you want to re-create at home?

👇 Let me know in the comments.

Follow me for more fermented drinks and from-scratch recipes.

All my free recipes, guides and masterclasses are on my website, Wendy the Food Scientist.

Comment 'link' and I will DM you the link or go directly.

09/27/2026

Crispy 99% tofu chips, no oil.
Love chips but want a healthy fix? Tofu is your answer.
These chips are almost entirely tofu. No oil, no frying, just firm tofu + seasoning and your oven.
Here's why it works. Firm tofu is mostly water, and water is what keeps it soft. Blending it into a paste lets you spread it into one thin, even sheet, so the water escapes evenly before the surface can trap it. What stays behind is soy protein and the tofu's own natural fat, which bake into a golden sheet that snaps like a chip.
I went with smoked paprika and chili, but any dry seasoning works.
Want to try it?

Comment 'recipe' and I will send you a dm with the link or go directly to my website.

09/27/2026

Why you should soak nuts and seeds for the crispiest homemade granola

I’ve been doing this for a long time but rarely see it shared online, so here’s my secret: soaking nuts and seeds before making granola.

1. Cleaner flavor: Soaking + rinsing leaches some bitter tannins (especially in walnuts/sunflower seed), so the nutty taste is smooth and clean.
2. Crispier bite: Soaking improves texture because the nuts and seeds swell, and after drying it is more brittle, more porous. The result is super crispy.

When to use it?
For granola, roasted nuts, or any other recipe where you want extra crispy and tasty nuts/seeds

How to soak?
Rule of thumb
- Almonds: 8–12 h
- Walnuts, pecan, pumpkin seeds, sunflower seeds: 4–6 h
- Cashews: 2–4 h
- Sesame seeds: optional, 1-2 h

Rinse, soak in salted water (1.5-2 tsp per L), rinse again

The reason I soak is for texture and flavor. This method delivers the crispiest, most delicious granola I’ve ever made. I have developed a method that can be done with any oven. Currently I am loving my chai spiced, higher protein granola.

Did you know about this soaking method?

All my free recipes, guides and masterclasses are on my website, Wendy the Food Scientist.

Comment 'link' and I will DM you the link or go directly.

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