This is another post by my “virtual” intern Maggie Sloan, a vegan nutrition school graduate working her way toward becoming a Registered Dietitian. I have learned how to cook some really awesome food since becoming vegan earlier this year. I love it! It’s so much more creative than the traditional American diet. I’ve eaten/made so many dishes I never would have thought about if I
Raw Kale Salad
Today at the farmer’s market a guy that I don’t think that I know directly asked me if I’d seen any bok choy at the market. I said, “No” because, I hadn’t. Then he asked me if I’d seen chard, and since I was right at the Triple T Ranch and Farm booth, I pointed to the basket of Swiss chard. He went over to
Almost Autumn Tomato Salad
Today was the annual Heirloom Tomato Festival at the Santa Rosa farmer’s market. I have done a cooking demonstration at the market for this event for many years. I had to skip last year because I was traveling. This year, i decided because raw food is still trendy, that I would prepare a simply delicious heirloom tomato salad with a little twist — grated lemon
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
The Road to Dietary Salvation is Dotted with Vegetables
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Chilled Cucumber Dill Soup
Chilled Cucumber Dill Soup Serves 4 There is something so incredibly refreshing about the combination of cucumbers and dill. Chilling the soup amplifies the effect even more. 3 medium, or more juicy, fresh, cucumbers 1 tablespoon chopped fresh dill 2 teaspoons Dijon mustard 1/2 teaspoon sherry or champagne vinegar 2 tablespoons vegan sour cream Freshly ground black pepper 1 teaspoon mustard or cumin seeds, toasted
Sweetheart of a Salad
Sweetheart of a Salad Serves 4 Packed with seasonal produce, this salad tastes and looks great. I recently bought Cocktail Grapefruits and they are very sweet and delicious but smaller so use 2 if you can find them. 8 cups spinach, washed and dried 1 large pink or white grapefruit, peeled and sectioned 1/2 avocado, sliced 2 tablespoons plus 1 teaspoon sesame seeds, toasted 2