Jill Murray
Currently viewing the tag: "Big Pot o’Beans"
Sigh.
Living in Casa Del Deadlines sometimes has unpleasant consequences. Unpleasant consequences, such as occasionally committing misdebeanors like wasting 7 cups of organic, home re-hydrated chickpeas.
I had my whole chick pea adventure plotted out in my head.
“The Chickpea,”
I was going to say
“is the cutest and most powerful legume of [...]
Continue Reading →I’d like to say hi to all the new readers who’ve been visiting from ThePPK and LiveJournal. (Anyone who’s already been reading for a while, please know your “hi” is always implied.)
Last week, Isa Chandra Moskovitz, author of the Vegan With A Vengeance cookbook very graciously and humourously linked back [...]
Continue Reading →Hold the phone! We are not done with this bean, people.
I had just one cup of black beans left over, and had resigned myself to tossing them on something last-minute. (Yes, probably rice. Don’t judge.)
Then, I signed up for this neato-cool-totally-free nutrition and fitness tracker thing: SparkPeople.com. They’re marketing it as [...]
Continue Reading →I’m shocked! The black beans totally sucked me into the beans and rice vortex. Day one was beans and rice with breakfast foods. Day two was beans and rice with vegetables and some salsa tossed in for good measure.
Then on day 3, I made these black bean burgers and they turned out [...]
Continue Reading →I made the Fettucine Alfonso from Joanne Stepaniak???s ???Ultimate Un-Cheese Cookbook??? because I really wanted to experiment with a bean recipe that wouldn’t taste like beans.
I will admit that this is a recipe (perhaps even an entire cookbook) that may strain the non-vegan’s suspension of disbelief for vegan cuisine, so before we get [...]
Continue Reading →I promise you this much: If you cook anything “on a bed of” anything at home, you will feel super, extra cool while you eat it. Ditto for “portabello wine sauce.” This is some way-cool pro menu terminology we’re getting into here.
No one needs to know that the corn and spinach were frozen or [...]
Continue Reading →A lot of recipes in The Complete Vegan are based on basic techniques from French Cuisine, only without all the fat and crazy bits of animals- this one even more than most. It followed the sautee onions, add garlic, a cup of white wine, 2 tbsp tomato sauce and herbes de provence [...]
Continue Reading →I got my bean-cooking instructions from The Complete Vegan Cookbook. I highly recommend that everyone everywhere grab a copy of this book because it is one of those books that not only has nutritional info for every single recipe, but there’s not a thing in there that isn’t good for you, turns [...]
Continue Reading →Isa Chandra Moskowitz, author of the Vegan With A Vengeance cookbook, over at ThePPK.com has a great suggestion for how to save some cash, time, and get a little extra lean protein into your life:
“My modus operandi has been to make a big pot of beans (1 pound [...]
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