True to being the renegade that I am and the one who gravitates toward the “bright shiny objects”, I am going to use both Gravenstein and pink pearl apples in this recipe which I initially made at the Gravenstein apple fair in Sebastopol, California> I included this recipe in my cookbook The New Fast Food. It’s still a winner, and easily changed to suit your
It’s not so much how I feel about eating flour, it’s how my body feels after eating flour products. Is flour the problem? Are whole grains a better option? I was speaking with a couple of friends lately, and each of them was lamenting eating more flour than they usually had during this time. They both felt like it was just “too much.” These unsolicited
Being a vegan is great all year round but it is never more fun and exciting than in the spring. As the world wakes up from winter, markets are bursting with spring produce. Asparagus, peas, radishes, carrots and vegetables in all the colors of the rainbow are coming into season. It’s time to make something fresh and tasty and let your mouth know it is
I have been fermenting vegetables for about 10 years, but maybe longer. I just cannot recall. I learned the method from Wild Fermentations, the seminal book by Sandor Katz. His recipe is 5 pounds of cabbage and 3 tablespoons of salt. I rarely make a batch of 5 pounds at once, as I am the only person in my family eating these amazing fermented foods.