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.
Whether you are trying to work through the hidden gems in the back of your freezer or hoping to manage items you recently stocked up on–it’s helpful to have a clean and well-organized freezer. Closed up and hidden until we need something, the freezer tends to get overlooked when planning meals but chances are there is a lot of value in your freezer. If you’ve
I originally wrote this post a number of years ago but the information on the Instant Pot still rings true but some of the facts don’t: I have been using an Instant Pot for many more than a couple of years. It’s more like 7. Sadly, Bobby Anderson no longer driving a truck or talking about the Instant Pot but I do hope that he