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
The Veggie Queen’s Hummus
This is another guest post by Maggie Sloan, nutrition school graduate from Alabama, who has been vegan since January 2011. Hummus is one of my all-time favorite foods! When I saw this recipe for hummus in The Veggie Queen cookbook, I had to make it. Hummus is also simple to make. All you have to do is throw everything into a food processor or blender
Why Eat a Vegan Diet? Guest Post by Maggie Sloan
Maggie Sloan has a degree in nutrition and will be contributing to my blog on a regular basis. Her blog is Vegan Fat Kid. Here’s what she has to say. Why did I start following a vegan diet? I’m from Alabama and it’s absolutely unheard of for anyone to be vegan in this state. Occasionally you’ll find some vegetarians, but rarely any vegans. Alabama is
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
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
Are You Afraid of the Pressure Cooker?
Do you have questions about pressure cooking? My soon-to-be-released ebook, The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Less than 30 Minutes, will likely answer your questions. Until then, though, here are some recent questions and answers about pressure cooking.
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.
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.
A is for Allium and White Bean Spring Soup
Spring is the time for alliums which include onions, garlic, leeks and shallots. Here they’re combined with white beans and herbs to make fresh tasting green soup.