Milk without The Moo: A Review of NonDairy Milk
Milk Without the Moo By Rebekah Facteau,, virtual intern As the population of vegans, vegetarians, and health-conscious people continues to grow, more and more shoppers are switching from cow milk to non-dairy alternatives. These alternatives are made from beans, nuts, seeds, or grains. The main ingredient of each product (soy, rice, oats etc.) is soaked in liquid for prolonged periods, finely ground and strained, and then further processed to produce... [Read More...]
Cookbook Giveaway: The Whole Foods Kosher Kitchen
I “met” Levana Kirschenbaum on Twitter when I posted something about self-publishing a cookbook. She told me that she’d send me a copy of her cookbook. Her book is absolutely top notch, hard cover with color photos throughout. You cannot tell that the book is self-published. While the book is based on Kosher cooking, there are many vegetarian and vegan recipes in it. I am thrilled to be able to offer a copy to someone who posts here... [Read More...]
Cruciferous Vegetables Yield Big Health Benefits: Learn Why Here
By Rebekah Facteau Rebekah Facteau is my virtual intern. She is a senior dietetic student from New York and will be writing blog posts on a regular basis. You can read more about Rebekah on her blog post about miso. It’s not exactly the story of the year, but it’s worth repeating; Vegetables are good for you! We hear this so often that some of us may have begun to take their powers for granted. (Sigh…carrots, again?) Before you roll your... [Read More...]
Your Guide to Miso
Rebekah Facteau is my new virtual intern. She is a senior dietetic student from New York and will be writing blog posts on a regular basis. See below for more about Rebekah. by Rebekah Facteau Miso soup is the perfect food to warm the body, and satisfy the soul during these colder winter months. Now a Japanese staple, miso actually originated in China, but found its way to Japan sometime in the 7th century. At that time it was only consumed by the... [Read More...]
Cooking Steel Cut Oats in the Pressure Cooker: 3 Minutes
Over at Pinch My Salt people are going ga ga over steel cut oats. And they have to cook them for at least 25 minutes. I, too, like steel cut oats and in fact Alex of the Facebook group Lorna Sass is my homegirl reviewed my DVD and saw that I have a recipe for a cooked cereal. He asked about cooking steel cut oats. And the recipe for that is the same as any chunky grain cereal. Take 3 cups of liquid — I like to use 2 cups water and 1 cup... [Read More...]
Pantry Cooking on a Budget and Whole Foods $50 Gift Card Giveaway
I don;t know about you but I love to do easy cooking from my pantry. So, when Whole Foods contacted me to see if I'd like to participate in the $50 pantry challenge with the offer of giving away a $50 gift card to one lucky reader, I loudly said YES. Included in the challenge were a few foods that aren't on my vegan diet such as a an of tuna and a few boxes of chicken broth but other than that, all he other foods provide the basis... [Read More...]
The New Fast Food Pressure Cooking Cookbook is HERE
I am proud to announce that the paperback version of The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Less than 30 Minutes is now available. Those of you who read my regular email newsletter know that I have been hard at work on this for a while, and that i released the ebook version in April. Since the release of the ebook people have been inquiring about the "real" version and it's here now. I also have a new... [Read More...]
Big Vegan: Squash Quesadillas with Cranberry-Jicama Salsa
When fellow cooking teacher and cookbook author Robin Asbell asked me if I'd participate in the special online "potluck" release of her new book, Big Vegan, , I immediately said yes. I then got to choose a recipe from a well-prepared menu of items. I love winter squash so I chose the Squash Quesadillas with Cranberry-Jicama Salsa. I've known Robin for a number of years and like her work. Here is my recap of preparing the recipe.... [Read More...]
Thrive Foods book by Brendan Brazier Speaks to Me
You might not know it (but if you knew me well, you would), I do not need another cookbook. I have hundreds of them and many of them could use a new home. So, I was reluctant to receive a copy (yes, they gave it to me – full disclosure here) of Brendan Brazier’s Thrive Foods book. My interest was piqued when I heard something about a nutrient to resource ratio, which means that there was some thought put into the book. Well,... [Read More...]
A Contest: Bring on the Veggie Burger Recipes
I am having a contest. I want your best veggie burger recipes. They can be anything that you want or like to make – based on beans, grains, soy, nuts. It's your choice. The only caveat is that you may not use any animal products. The prize package is still being put together but will definitely include food: some sweet treats, some spices and other goodies, including one of my Garlic Twists. Only one person will win. The deadline... [Read More...]
