I am thrilled to have received a copy of Kathy Hester’s new book, The Easy Vegan Cookbook (along with the task of making a recipe and writing this post). I like the look and feel of the book – it has lots of photos, glossy paper and my favorite lay-flat binding (which I use in my book The New Fast Food). The end papers are
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
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
Vaquero Bean Tempeh Chili
If you know me, you know that I am pretty crazy about beans of all kinds. So when Kathy Hester first told me about her bean book last year, I got excited. I am still excited because the book is out now and it covers everything that you need to know about beans, their choosing them and cooking them. Kathy is an incredible recipe developer
Pressure Cooked Sweet Potatoes, Tempeh, and Kale
Simply pressure cooked vegetables are amazingly tasty, transforming just a few ingredients into a magical dish.
Summer Vegan Veggie Burgers
Hi everyone! My name is Nikki and I am the author of The Tolerant Vegan , a blog that is filled with vegan recipes and the occasional ramblings about cats and hockey. I’m so grateful to Jill for inviting me to visit her part of the world to connect with all of you. I’m here to chat about my Maple Sweet Potato Pecan Burgers, a
Vegan Burrito
Do you love burritos? Vegan burritos are especially tasty and easy to make at home from ingredients that you have on hand. This mixed red bean and brown rice burrito has the added bonus of sweet red pepper, sweet potatoes, regular potatoes, avocado, cilantro and a good shot of hot sauce.
Tempeh Vegetable Stir-Fry
I just had the most fascinating email chat with Mark Scarborough about tempeh. Now, how often does one get to do something like that with a kinda famous cookbook author? Not part of my usual day. Mark described his current desire for tempeh and vegetable stir-fries arising from having raised his own pigs and dealing with the aftermath in his meat-filled freezer . This may
Immune Boosting Bowl
I have been working feverishly for the past month or so to complete my pressure cooking cookbook. I’ve taken few breaks and haven’t seen much of the world lately. Still, I managed to get attacked by a germ, a virus. I suspect that my son’s return from a trip back east with a sickness, and his coughing, without covering his mouth, led to this moment.
Mushroom, Kale, Brown Rice and Lentil Soft Tacos
Soft tacos are a great way to go gluten-free and use an incredible variety of fillings. You can make them different every day if you like, or stick to making those that you like best. Mushrooms are one of my favorites so they made it into these vegan tacos.