Brighten up a winter day with smallish, slightly sweet adzuki beans in zingy orange sauce. This thrifty recipe uses the zest and juice of organic oranges. Adzuki beans cook faster than kidney beans. Adzuki beans originally came from China, Japan, or India more than a thousand years ago, where they are often used in cakes […]
cabbage
Kale and Cabbage 7 Ways
I cooked up a big pot of basic kale and cabbage, then heated it up through the week with different additions for variety. My Taster appreciated the mild flavor of the cabbage. I like the cook-ahead aspect and how healthy this is, with no added fat and loads of fiber and phytonutrients. The basic kale […]
Kraut-Chi or How to Make Vegan Probiotics
Here’s how to make vegan probiotics at home in jars. No milk, starter, fancy equipment, or special skills needed. Sandor Katz, the king of fermentation, calls this easy, tangy slaw “kraut-chi” because English doesn’t have a word for fermented vegetables, unlike German (sauerkraut) and Korean (kim-chi). I eat a spoonful or two of fermented food nearly […]
