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
Soy Yogurt and Savory Oats in the Instant Pot
Post Valentine’s Day Back to Reality Now that you have been bombarded with Valentine’s Day chocolate and sweets, let’s get back to some kind of non-sugar normalcy. Is this possible? It is such as sugar-filled world. I find even the original types of some plant milk too sweet for me. I buy unsweetened whenever possible. And I make my own soy yogurt because it’s not
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.
“Perfect” Brown Rice in the Instant Pot
If you eat brown rice one of the biggest, and perhaps, most important Instant Pot questions is “how to get brown rice just like you want it”? After reading hundreds of answers to posts about brown rice, I am convinced that there are multiple issues involved when cooking brown rice so that it’s “perfect”. First, it seems like we don’t all like our brown rice
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
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
Pressure Cooked Pumpkin Spice Steel Cut Oats – Recipe and Video
Pressure Cooked Pumpkin Pie-Spiced Steel Cut Oats from Vegan Under Pressure It was just over a year ago that we did the photo shoot for my next book Vegan Under Pressure in a very frigid New York City. These Pumpkin Spice Steel Cut Oats made a wonderful breakfast for those in attendance, which included me. Adding the spices gives the steel cut oats an even
Jumpin’ John
I have heard that traditionally in the South, people eat black-eyed peas, rice and greens for good luck in the New Year. Many years ago, I started making my version of Hoppin’ John called Jumpin’ John because the traditional dish is made with a ham hock for flavor, and I obviously leave it out. I have made this in the pressure cooker and the peas
Another Wonderful Veggie Burger: Sunflower Lentil Quinoa
There is something so satisfying to me about wrapping up 4 homemade veggie burgers in wax paper and tucking them into a freezer bag to be eaten sometime later when I have no time, energy or inclination to cook. Today’s veggie burger magic, similar to most of my imaginings, came out of what was in the refrigerator. Without too much bogging down in the back
Are You Kidding Me? Or Your Body? Food Choices Matter
I spend a lot of time on the computer – possibly too much. I read a lot of nutrition information, blogs, other recipe developers, cookbook authors and Facebook and Twitter post. I have come to a number of conclusions but the biggest one is that there are many ideas about “healthy eating” with which I disagree. When I see someone post that they are excited