Inspiring Ideas for Plant Based Eating
Post Valentine’s Day Back to Reality Now that you have been bombarded with Valentine’s Day chocolate and sweets, let’s get back to some kind of non-sugar normalcy. Is this possible? It is such as sugar-filled world. I find even the original types of some plant milk too sweet for me. I buy unsweetened whenever possible. And I make my own soy yogurt because it’s not
The only thing worse than a bad meal is a drawer full of wasted leftover vegetables. I LOVE my veggies and hate to see them get thrown out. If you’re wondering how to make delicious meals with leftover vegetables in the Instant Pot®. I can guide you. Finding Joy Last month was a crazy busy month for me, and I spent a lot of time
A few years back, this post appeared on my pressure cooking blog which will go away one day. Back then, in the olden days, I was the guest chef at VegNews magazine for their special Cafe VegNews lunch. I made my prize-winning recipe for Spicy African Sweet Potato and Ground Nut Stew which wasn’t very spicy that day. What goes along with it is millet.
If you eat brown rice one of the biggest, and perhaps, most important Instant Pot questions is “how to get brown rice just like you want it”? After reading hundreds of answers to posts about brown rice, I am convinced that there are multiple issues involved when cooking brown rice so that it’s “perfect”. First, it seems like we don’t all like our brown rice
Have you missed me? I have almost missed me. Life has been so busy since the end of summer. And then…we had the wildfires here in Santa Rosa. We are fine but had to evacuate at 3 a.m. which meant that our entire routine has been upset. But I could not be more grateful that we are safe and still have a home. Many that
April is my birth month. Perhaps that I why I have such an affinity for what grows now: asparagus, sugar snap, and English, peas, bitter greens such as dandelion, nettles and lemony sorrel. Feel free to add any of them to this dish. When I first tasted quinoa, more than 20 years ago now, I fell for it- hard. There were few recipes that stood
Thanksgiving is one holiday where I like to get people thinking about traditional, native foods. Wild rice is one of them. This recipe pairs wild rice with fresh and dried fruit, spices, nuts and sherry. It is delicious the first day and for a few days after. I try to claim as many leftovers as I can but my mother-in-law always asks to take some
Thank you to the following for reviewing Vegan Under Pressure and featuring the Herbed Polenta recipe on your blogs. The Herbed Polenta recipe is below and on page 70 of Vegan Under Pressure. Amy Fothergill, The Family Chef Barbara Schieving, Pressure Cooking Today added sundried tomatoes to her polenta, and Kat Moss Mendenhall, KatMendenhall.com added sundried tomatos and olives. Polenta has gone upscale, but it’s easy
Get ready for a month of recipes from my long overdue Vegan Under Pressure blog tour/reviews. I will be posting three recipes every week. The first recipe is 4C’s Warm Rye Berry Salad. Thank you Bryanna Clark Grogan from Vegan Feast Kitchen for reviewing Vegan Under Pressure and featuring many of the recipes including 4 Cs Warm Rye Berry Salad on your blog. The recipe
Pressure Cooked Pumpkin Pie-Spiced Steel Cut Oats from Vegan Under Pressure It was just over a year ago that we did the photo shoot for my next book Vegan Under Pressure in a very frigid New York City. These Pumpkin Spice Steel Cut Oats made a wonderful breakfast for those in attendance, which included me. Adding the spices gives the steel cut oats an even
