Fresh Parsley Made Easy

Fresh Parsley Made Easy

Parsley is so good for you, full of nutrients and with more iron than spinach, but once you wash it, it can be challenging to chop because it sticks to your knife and fingers and stains everything it touches bright green.

The solution is to have your parsley perfectly dry before you chop it. This is especially helpful when making a recipe like our Lentil Bulgur Salad which calls for a great deal of chopped fresh parsley. It took me a while to figure this out, but what a difference drying the leaves makes, and this also holds true if you’re chopping cilantro or any delicate green leafy herb.

So plan ahead, especially if your recipe calls for a significant amount of parsley. Wash the leaves well, spin or blot all moisture, then let the leaves air dry standing upright. Now chop, chop, chop.

Read more

Salad Tips

Salad Tips How many times have you thought about making a quick salad, only to find that you weren’t up to all the prep work? This is one of the reasons why packaged salad greens are becoming more popular in supermarkets. The trade off, however, is that these greens generally cost at least twice as …

Read more

New Pizza Tips

New Pizza Tips Every so often a viewer sends along some tips that I think may be of interest to my readers. Here is a great letter full of ideas and tips that may help all you pizza lovers get the desired results for your favorite commercial style pizza. Hi, Toni, I just watched your …

Read more

Sweetening Red Onions

Sweetening Red Onions I like using raw red onions in salads, with pasta, and on sandwiches because they have a unique sweetness that white or yellow onions often lack and add a nice sharpness that Vidalia onions just don’t have. Whether diced, sliced, or quartered, marinating in vinegar brings out a subtle “softness” to the …

Read more

Where do pine nuts come from?

Where do pine nuts come from? Yesterday I attended a pot luck dinner with some friends. I brought a dish that contained toasted pine nuts and during the course of the evening, it became apparent that not many people knew where pine nuts actually come from. Having grown up in Italy, these nuts were a …

Read more

Vegan Mashup Season 2 Finishing Funds

If you love Vegan Mashup you can help us with finishing funds by providing a donation through NETA, our fiscal sponsor. Plus we'll list your name as a contributor on our website.

VegEZ for iPhone, iPad and Roku

Get the iPhone App! now on ROKU
veg ez ipad app