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
Curried Quinoa Gravenstein Apple Salad
True to being the renegade that I am and the one who gravitates toward the “bright shiny objects”, I am going to use both Gravenstein and pink pearl apples in this recipe which I initially made at the Gravenstein apple fair in Sebastopol, California> I included this recipe in my cookbook The New Fast Food. It’s still a winner, and easily changed to suit your
Summer Salads Video: Teaming up with Food Guru
I know that it’s been beyond a long time (how about eons?) since I have posted on my blog. I am truly afraid to think about how much traveling I have done since the beginning of May. I know that in July I was home for a total of 7 days (and here I am heading off to Oregon to present pressure cooking and more
Avocado Salad Parfait from the Jazzy Vegetarian
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
Beat the Heat by Using Your Pressure Cooker Says The Veggie Queen
Using your pressure cooker can keep you and your kitchen cool on hot days It’s been hot. I just looked at the map of the United States and all I see is orange and red – that means it’s hot just about everywhere. Luckily here in Northern California we have cooler mornings and evenings but during the day it’s been hot – in the high
Summer Vegan Veggie Burgers
Hi everyone! My name is Nikki and I am the author of The Tolerant Vegan , a blog that is filled with vegan recipes and the occasional ramblings about cats and hockey. I’m so grateful to Jill for inviting me to visit her part of the world to connect with all of you. I’m here to chat about my Maple Sweet Potato Pecan Burgers, a
Pressure Cooked Spicy Eggplant Sauce
Laura Pazzaglia of the Hip Pressure Cooking website has shared her simple recipe for Spicy Eggplant Sauce. It’s great to meet someone who is as passionate as I am about pressure cooking, and likes to make simply delicious food.
Sweet and Sour Summer Squash
Sweet and Sour Summer Squash Serves 4 as a side dish This is an easy dish to make. It takes only a few minutes in the pressure cooker and can easily be made on the stove top. 1 tablespoon canola oil (optional) 1 medium onion, diced 1 teaspoon grated ginger 4-6 cups summer squash, cut into bite-sized but medium pieces 1 8 ounce can pineapple
Eggplant “Caviar”
Eggplant “Caviar” Makes about 1 1/2- 2 cups My grandmother used to make a dip like this. Someone in the family has her recipe but this is my closest guess. Hers was better, though. 2 eggplants, about 1 pound each 2 tablespoons olive oil 6 cloves unpeeled garlic 1 tablespoon balsamic vinegar 2 tablespoons capers 2 cloves minced garlic 1/4 cup finely chopped tomatoes 2
Sunny Spanish Squash
Sunny Spanish Squash Serves 4 This recipe was developed in front of a class at the McDougall program in Santa Rosa. It relies on using pimenton, smoked Spanish paprika to enhance the flavor. If you can find smoked salt, add it to increase the smoky punch. 1 onion, sliced 2 cloves garlic, minced 4-6 cups sliced summer squash 2 tsp. Pimenton (smoked Spanish paprika) 2