I missed whipped cream when I stopped eating dairy until I discovered the magic of whipped coconut cream. It’s perfect on top of cakes, pies, or anywhere you’d use whipped cream. The main trick is to refrigerate a can of full-fat coconut milk upside-down for the day before so the coconut milk will separate. Add […]
Is there a winter squash that tastes better than my usual favorite, the butternut? Today, I roasted three to find out: a butternut, a kobocha, and a tetsukabuto, aka a green pumpkin. Farmer Beth Haarer of Wild Onion Farms inspired me with her note to her CSA subscribers: Kabocha squashes are hands down your favorites, […]
Use kasha in place of rice or quinoa, especially when your meal has a Russian theme. I love the nutty flavor and the speed. Cook up a pot full of toasty whole grains in under 20 minutes. Kasha’s alias is buckwheat groats. Groats are cereal grains milled to remove the hull but keep the healthy bran, germ, […]
Steam eggplant for a fat-free, silky pizza topping or to enrich stir-fries, tomato sauces, and many other dishes. (No microwave? See notes for a stovetop version.) Enhance and stretch your recipes for just 50 cents a serving using organic ingredients! I started playing with this idea when my friend Laura told me a trick she’d […]
This recipe for a flaky, buttery vegan pie crust uses white whole wheat flour and all-purpose flour for more nutrition than a typical pie crust without sacrificing flavor. It’s plastic free too.
This master recipe for cooking dried beans tells how to clean and soak them, when to add spices and vegetables, and how to cook dried beans in a slow cooker or on the stove. The video below shows how to clean dried beans and many advantages of cooking dried beans instead of using canned beans. […]