Sometimes when my husband is not around and I am free to make a little or big mess in the kitchen, I do so. These pancakes don’t make too much mess, take not long to make and the result is so worth it, especially when I tuck some into the freezer to eat later. The abundance of blackberries this year and my good sorghum gluten-free
Flour? Friend, Foe, or Even Gateway Drug? Why Whole Grains Might Be Better
It’s not so much how I feel about eating flour, it’s how my body feels after eating flour products. Is flour the problem? Are whole grains a better option? I was speaking with a couple of friends lately, and each of them was lamenting eating more flour than they usually had during this time. They both felt like it was just “too much.” These unsolicited
Millet on My Mind: Use the Pressure Cooker
A few years back, this post appeared on my pressure cooking blog which will go away one day. Back then, in the olden days, I was the guest chef at VegNews magazine for their special Cafe VegNews lunch. I made my prize-winning recipe for Spicy African Sweet Potato and Ground Nut Stew which wasn’t very spicy that day. What goes along with it is millet.
Instant Pot Apple Raisin Walnut Cake
There was just a big sale on the Kindle version of my cookbook Vegan Under Pressure. It has already come to my attention (again) that the publisher did not update the ingredient list for the Apple Raisin Walnut Cake. Sadly, there is no photograph for it – and I am too busy to make it and take one. So, you will have to believe me
Saffron Quinoa with Spring Vegetables
April is my birth month. Perhaps that I why I have such an affinity for what grows now: asparagus, sugar snap, and English, peas, bitter greens such as dandelion, nettles and lemony sorrel. Feel free to add any of them to this dish. When I first tasted quinoa, more than 20 years ago now, I fell for it- hard. There were few recipes that stood
Vegan Holiday Main Course: Pressure Cooked Wild Rice
Thanksgiving is one holiday where I like to get people thinking about traditional, native foods. Wild rice is one of them. This recipe pairs wild rice with fresh and dried fruit, spices, nuts and sherry. It is delicious the first day and for a few days after. I try to claim as many leftovers as I can but my mother-in-law always asks to take some
Vegan Holiday Side Dishes
You know that for vegans, the holiday meal is often all about the side dishes. Even if you have omnis at your table, these dishes will likely appeal to them. These recipes appear in my cookbook Vegan Under Pressure along with many others. Vegan Holiday Side Dishes: Garlic Parsley Mashed Potatoes Maple Vinegar Braised Parsnips Maple Mustard Brussels Sprouts Looking for a new use for leftover cranberries
Greek Stewed Lima Beans – Vegan Under Pressure
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.
Herbed Polenta – Vegan Under Pressure
Thank you to the following for reviewing Vegan Under Pressure and featuring the Herbed Polenta recipe on your blogs. The Herbed Polenta recipe is below and on page 70 of Vegan Under Pressure. Amy Fothergill, The Family Chef Barbara Schieving, Pressure Cooking Today added sundried tomatoes to her polenta, and Kat Moss Mendenhall, KatMendenhall.com added sundried tomatos and olives. Polenta has gone upscale, but it’s easy
Veggie Burger: Red Rice, Chickpea and Cauliflower
I made hundreds of veggie burgers while I was testing my cookbook Vegan Under Pressure. I am still inspired to make burgers from whatever I have cooked and is hanging out in my refrigerator or freezer- begging for a new incarnation. My latest burger – Red Rice, Chickpea and Cauliflower Burgers doesn’t look as good as the Sweet Potato Hemp Burger, (not only because that one has