By Kathy Hester, Contributor First, I want to thank Jill for allowing me to share one of my recipes from my upcoming book, OATrageous Oatmeals. I am grateful to be in such a supportive community of vegan authors and readers. You know that oats are good for you and you should probably add more of them to your weekly menu plan. However, if you are stuck in
Are You Eating a Plant-Based Diet for the New Year? It’s a Lifestyle Not a Diet, Try It.
By Rachael Kaplan, Virtual Intern Every year around this time (or more than a month ago now because the editor The Veggie Queen, Jill, got too busy to post this), hordes of people flood the gyms and the diet aisle at the grocery store in hopes of improving their health in the New Year. This year, rather than switching to unappealing and unhealthy diet foods or
Pressure Cooker Vegan Munggo
When my late dog Bear was alive, I used to cook him a brown rice and mung bean dish. One day after I accidentally overcooked the mung beans I posted on Facebook asking my friends for something to do with them. Luckily my sister’s childhood best friend, Lisa, responded that she would make a Filipino dish called Mungoo. She gave me rough directions and here’s
Instant Pot Newbies – Gagoots
By Sara Turnasella, “virtual intern” As someone who is new to pressure cooking, I must say I feel like I’ve been in the dark for a very long time. I’d heard of the pressure cooker before, but never realized the effect it would have on my diet. Having the ability to cook veggies, grains, and beans quicker than I ever thought possible has been nothing
Jumpin’ John
I have heard that traditionally in the South, people eat black-eyed peas, rice and greens for good luck in the New Year. Many years ago, I started making my version of Hoppin’ John called Jumpin’ John because the traditional dish is made with a ham hock for flavor, and I obviously leave it out. I have made this in the pressure cooker and the peas
Pumpkin Kale Hummus
This post is by “virtual intern” Rachael Link. Read more about Rachael below. By now you’ve likely noticed that it’s the time of year that all things pumpkin-flavored begin flooding restaurants, coffee shops, and stores.? If it seems like there are more pumpkin-flavored lattes, cupcakes, and breads hitting the shelves this year, it’s because there are. According to Nielsen, ,pumpkin-flavored products in the US have
Super Spinach Dip: Vegan Lemon Scented Spinach Spread
I developed this recipe years ago because I cannot stand fatty dips. I love spinach and lemon and this is a great time of year for them. Lemon Scented Spinach Spread Makes 1 1/2 cups This is a tasty way to get people to eat more vegetables. It is far healthier than the spinach dip that many have gotten used to that is based on
Another Wonderful Veggie Burger: Sunflower Lentil Quinoa
There is something so satisfying to me about wrapping up 4 homemade veggie burgers in wax paper and tucking them into a freezer bag to be eaten sometime later when I have no time, energy or inclination to cook. Today’s veggie burger magic, similar to most of my imaginings, came out of what was in the refrigerator. Without too much bogging down in the back
Tangerine Miso Dressing
People have often heard me refer to winter as “apple-pear-citrus” season. And the part that I like most about it is the abundance of juicy, sweet citrus fruit. So, when Whole Foods asked if I would like to point out the differences between satsuma tangerines and clementines, I thought, “Why not?” since it will have me eating and thinking about these sweet, orange gems. As
My First Date with the Fagor Chef Pressure Cooker
Those of you who know me and my cookbook The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Less than 30 Minutes know that on page 12, I discuss my boyfriends: they are my pressure cookers. I show a photo of The Fagor Chef even though this particular pressure cooker just entered the world a short time ago (mid-May 2012). The