Inspiring Ideas for Plant Based Eating
Thank you Zsu Dever, at Zsu’s Vegan Pantry for reviewing Vegan Under Pressure and featuring Greek Stewed Lima Beans with fennel and artichokes recipe on your blog along with a beautiful photo. This recipe can be found on page 109 of Vegan Under Pressure. Fennel and artichokes make a great pair and this brothy, springtime stew brings out the best in all of its vegetables.
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
Finally, I am able to share some of the recipes from my next book Vegan Under Pressure and I am so excited to do so. If you are unsure about what to make for one of your holiday (now named Thanksliving by an actor with whom I am not truly familiar) side dishes, this could be it. I, of course, cooked it in the pressure
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
By Rebekah Facteau Rebekah Facteau is my virtual intern. She is a senior dietetic student from New York and will be writing blog posts on a regular basis. You can read more about Rebekah on her blog post about miso. It’s not exactly the story of the year, but it’s worth repeating; Vegetables are good for you! We hear this so often that some
Once again, I’d have a photo of the dish that I just cooked in my pressure cooker but I was too hungry to stop and shoot it. It also wasn’t the most beautiful looking dish but it certainly hit the culinary mark for me. Now that I am satiated, I can write more clearly about what I just cooked and why it matters to anyone
I recently spoke to a group of vegans, vegetarians and those who want to eat more vegetarian food at Osmosis Day Spa and Sanctuary. I had a great time and got such wonderful questions. One of them was, “Why should I cook my rice (or maybe anything else) in a pressure cooker when I already know how to cook it on the stove top and
Want to learn how to make fermented pickles? Get yourself some very fresh cucumbers, salt, garlic, dill and black pepper and you are well on your way.
Often cabbage is the base as in this sauerkraut recipe but many other vegetables can also be fermented.
