For us, summer means less time in the kitchen and more time outside in “the big room” – so of course, the less fuss involved in the preparation of meals, the better we like it. And what could be less fussy (and more delicious) than a stir fry prepared al fresco on the grill? Utilizing [...]
Broccoli’s name comes from the Italian piccoli bracci meaning “little arms” and just a single serving of this amazing vegetable provides 30 mg of vitamin C, plentiful fiber, and a slew of other anti-oxidant, cancer-fighting nutrients. And it’s not just good for you, it’s good!
Soup, salad, side, or main dish, broccoli is a cool weather [...]
I get lots of letters from viewers asking great questions about how to best transition away from meat and into vegetarian meat replacers. This is such a common question that I’ve decided to post viewer queries from time to time, followed by my suggestions. Please feel free to write in and share your ideas and [...]
I just received a question about rehydrating dry TVP (textured vegetable protein). Many stores carry ready to cook TVP in the form of faux “meats” (whether frozen, refrigerated, or canned), but in some areas, these types of products can be difficult to find. In that case, dry TVP may be your only alternative.
For [...]
Yesterday I met some friends in Portland for breakfast. While we were waiting we started reading the lunch and dinner menu for the day. This particular place is very vegetarian friendly, and there are lots of choices to look over, a nice change from most places where we go.
One of the specials for the day [...]
A viewer wrote to ask me why I use small garlic cloves when I prepare food rather than the larger, easier to peel, elephant garlic. The reason is that elephant garlic really isn’t garlic at all, but are a bulb that is related to leeks. You know how leeks are milder than onions? Well, [...]
Macerating vs. Marinating
I just received an email asking what the difference is between marinating and macerating.
Macerating is a procedure used in food preparation where raw, dried, or preserved fruits or vegetables are soaked in a seasoned, usually acidic, liquid before cooking. Macerating is often confused with “marination,” and some use the terms interchangeably. But [...]
Rediscover Lentils
Lentils are one of the most ancient of cultivated crops, and they’re widely consumed throughout Europe, India, and Africa. They are wonderfully all-purpose, low in fat, high in protein and fiber, and unlike other legumes, they cook quickly and require no soaking. They are a terrific meat substitute for vegetarians in a [...]
Fast Food Asian-Style
Like most things in life there is an up side to everything, at least I’d like to think so. Fast food is one of those things. When it comes to the majority of “foods on the go,” especially American versions, the lack of nutritional value, over the top fat content, and [...]
Mock-meat
TVP or “mock-meats” are getting a lot of attention these days, and for good reason. With up to eighty percent less fat than lean animal meats, these products lend themselves remarkably well to many recipes that traditionally use beef, lamb, chicken, turkey, or pork. In fact, some of the most popular recipes on [...]
