Inspiring Ideas for Plant Based Eating
True to being the renegade that I am and the one who gravitates toward the “bright shiny objects”, I am going to use both Gravenstein and pink pearl apples in this recipe which I initially made at the Gravenstein apple fair in Sebastopol, California> I included this recipe in my cookbook The New Fast Food. It’s still a winner, and easily changed to suit your
Sprouting beans can make them more flavorful, nutritious and easier to digest. It’s rare that I spend time reading my own cookbook, except when I want to cook a recipe that I have not cooked in a while. Some of my recipes like Herbed Polenta, Creamy Dreamy Zucchini Chowder and Shane’s Fabulous Lentil Soup are committed to memory. Others less so. Recently, I was searching
Fresh shelling beans or “shellies” such as black-eyed peas, crowder peas, and butter beans can be hard to come by. Shelling beans have edible seeds, but the pods must be removed which can be a cumbersome and time-consuming task. Many farmers prefer to let the beans dry before harvesting because the beans are easier to remove from the pods and they are a shelf-stable crop
Late spring and into summer is made for eating salad. The weather in most parts of the country is perfect for growing abundant amounts of lettuce and other veggies. Here in California, we have been enjoying salad for days, and my sister, who lives in New York, told me that her salads have been amazing. I recently picked up this massive head of lettuce, and
I know that it’s been beyond a long time (how about eons?) since I have posted on my blog. I am truly afraid to think about how much traveling I have done since the beginning of May. I know that in July I was home for a total of 7 days (and here I am heading off to Oregon to present pressure cooking and more
Starting your holiday meal with a healthy soup and salad can aid digestion and help prevent overeating. Not everyone will choose to indulge but if you make it and there are leftovers, so much better for you. Vegan Holiday Soups: These vegan holiday soups are family favorites and are a perfect way to start your holiday meal. Curried Pear and Squash Soup from my cookbook The New Fast
Thank you to the following for reviewing Vegan Under Pressure and featuring the Orange Scented Beet Salad recipe on your blogs. The recipe for this salad is below and can be found on page 146 of Vegan Under Pressure. Karen Lee, Dr. Karen S. Lee, Katie Mae, Plant Based Katie (thank you for the photo) Bryanna Clark Grogan, Vegan Feast Kitchen 3 minutes high pressure; 7
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
Laura Theodore, the creator of the Jazzy Vegetarian, came out with the Vegan-Ease book last year. She’s had a television show and this recipe is featured on Season 5 on Create TV. Way to go Laura. If you have been following what I do, you know that I recently got introduced to a new-to-me avocado the Gillogly. It might look strange and somewhat obscene but
Do You Know What’s in Season? If I had a dollar for each time I asked this question and people did not know, I would not be writing this – at least not from my desk. I would be retired and sitting on the beach in a comfy chair on a tropical island with a cool drink (agua fresca anyone?) in my hand because I
