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
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
Big Vegan: Squash Quesadillas with Cranberry-Jicama Salsa
These tasty quesadillas from the new Big Vegan cookbook by Robin Asbell taste as good as they look. Actually in my photos, the dishes often taste better than they look.
Are You Afraid of the Pressure Cooker?
Do you have questions about pressure cooking? My soon-to-be-released ebook, The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Less than 30 Minutes, will likely answer your questions. Until then, though, here are some recent questions and answers about pressure cooking.
Pressure Cooker Orange Scented Beet Salad
Beets and citrus are an amazing combination. Here the beets and citrus addsweetness while a touch of vinegar adds the sour. The whole thing comes together so quickly in the pressure cooker.
Time to Make Fermented Sauerkraut
Often cabbage is the base as in this sauerkraut recipe but many other vegetables can also be fermented.
Without Mom Where Would I Be? With Food and Vegetables
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Michael Pollan and The Veggie Queen Agree on Vegtables and Cooking
The other day I went to see my former schoolmate, Michael Pollan, speak about his new book Food Rules. I find this ironic because in junior high and high school, I was the one who cared about healthy food, eschewing the garbage served in the cafeteria and bringing my own food to eat. I went on to get a graduate degree in nutrition and I
The Road to Dietary Salvation is Dotted with Vegetables
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Rainbow Sprout Salad
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