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.
The Veggie Queen Makes Old Fashioned Fermented Pickles
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.
Time to Make Fermented Sauerkraut
Often cabbage is the base as in this sauerkraut recipe but many other vegetables can also be fermented.
The Veggie Queen Appears at Freestone Fermentation Festival
Join Me May 15th at 3:15 pm at Salmon Creek School at The Fermentation Festival to Learn How to Make Pickles In a perfect world, I would put this on my schedule page but since this website is so new-to-me and I haven’t yet learned how to do all that much, I figured that this would be a great place to tell you about something
The Veggie Queen reports on IACP Portland Alternative Foods Tour: It Tops List
Alternative Foods Tour at IACP Portland: An Amazing Start to 2010 Conference When I received the sign up information for IACP 2010 in Portland (The New Culinary Order) I couldn’t believe my eyes. They had arranged a tour (thank you Ivy Manning) to 4 incredible places: Sweet Pea Baking, Bob’s Red Mill, Blossoming Lotus restaurant and Salt, Fire & Time. It compelled me to sign up right
Winter Vegetable and Barley Soup
Winter Vegetable and Barley Soup Serves 6-8 10 minutes at high pressure; natural release This pressure cooked recipe takes you beyond traditional mushroom barley soup and includes fresh vegetables of the season. If you want to add any cruciferous vegetable such as broccoli or cauliflower, add them after the pressure comes down. 1 tablespoon olive oil 1 cup sliced onions, shallots or leeks ½ cup
Tempting Tempeh: What You Need to Know About Tempeh
by Jill Nussinow Delicious! Tempeh (pronounced “tem-pay”), an ancient Indonesian soyfood staple, is a relative newcomer to the U. S. vegetarian culinary scene. It’s a terrific source of complete protein, with 5 to 6 grams of protein per three-ounce serving, as well as a good source of iron and vitamin E. It’s also rich in fiber, containing 2 to 8 grams per three-ounce serving. Traditionally