If you keep up with food trends, you’ve likely heard about farro, one of several ancient grains that have made a comeback in recent years. Farro takes its place among grains like quinoa, einkorn, kañiwa, teff, and others that have been around for millennia, and which have become more widely available in the general marketplace. Following are tips on how to cook farro and enjoy it in recipes.
While farro is new to most of us, it’s believed to be one of the most ancient of wheat varieties, along with einkorn. And like einkorn, it’s lower in gluten than modern varieties of wheat, though please note, not gluten-free. Shown at top, Spring Farro Asparagus Salad. more→
Jícama is a root vegetable that’s native to the American Southwest. Pronounced HICK-a-mah, until the last decade or so it wasn’t easy to find outside that region. Now it’s more widely available well-stocked supermarkets and produce markets from west to east, primarily in the fall. Subltly sweet, crunchy, and a bit more watery than other roots (it’s actually 90% water), jicama is good sliced and eaten raw, used in salads, sautéed, or baked.
Jícama is high in fiber, and provides good amounts of vitamin C and potassium. Its characteristic mild sweetness is from oligofructose, a soluble fiber that actually functions as a prebiotic, and which helps stabilize blood sugar. more→
By using seasonal organic produce and ingredients, you can create meals that are dazzling to the eyes and palate that are incredibly simple to prepare. Are you a seasonal eater? Visualize these scenarios:
In your mind, visualize the supermarket you frequent. Put yourself in the produce department. Think summer. Now think winter. Does it look much different? Any different? Now imagine yourself in the restaurants you frequent. It’s fall, and you are studying the menu. Now shift gears—it’s spring. Have the menus changed very much? Have they changed at all? more→
Here’s a beginner’s guide to Asian noodles, which are easy to find these days. Ten years ago, soba, udon, bean-thread and rice stick noodles, among others, were rare finds. Now, many well-stocked supermarkets carry these authentic noodles. Here’s a brief lexicon of the most commonly used varieties. Shown above, Udon Noodle Soup with Crisp Vegetables. more→
Have you ever thought about growing your own herbs? I don’t just mean the usual candidates like rosemary and thyme – though you should definitely find a spot for them – but also more unusual plants like lovage, dill and yarrow. Herb growing, no matter how much or how little space you have, is simple, quick and very rewarding.
I think that every kitchen windowsill in the county should be crammed with overflowing pots of tasty, aromatic leaves. Many herbs are well-suited to growing indoors and will provide harvests all through the year. Some, like chives, are so prodigious that you may well find yourself under-harvesting them! more→
Thanksgiving is the Mother of All Holidays, according to many vegans. There are few special occasions that can compare when it comes to amazing plant-based food choices that celebrate the fall harvest — truly something to be thankful for. And even though the meal can be filling — or indeed, over-filling — leave room for one or two of these delectable vegan Thanksgiving dessert recipes. There are the requisite pumpkin pies, with variations, but if that’s not your thing, there are plenty of other appealing options. Make sure to visit our Vegan Thanksgiving Dinner page for an incredible array of options for the entire meal. more→
As a vegan, you probably care deeply about where your food comes from. It should be responsibly sourced, sustainable and free from harmful chemicals and practices. What better way to achieve this than to start your own vegetable garden? Whether in a specially acquired allotment or your own back yard, you can start growing the freshest ingredients to put into a great vegan recipe. Today, we’ll talk about the benefits of growing your own vegetables, and some ways to get started.
The simple fact about taking control of your vegetables is that you know exactly what you get. Any pesticides that you may take issue with are a problem no more. This may mean that the final product is healthier and more nutritious than the mass produced vegetables found at your local supermarket. more→
There’s lots of competing information online when it comes to vegan or plant-based food for kids. Some caution that it’s difficult to give your child all the nutrients they need with this kind of diet. Others don’t think about the difficulties all parents have when it comes to getting their children to actually eat. Here are 7 tips that will help you give your child a well rounded diet, without you pulling your hair out.
1 Start with what your children like
The best place to start is with what your children like best when it comes to meal times. Make a list of everything they like. Is there anything that you can incorporate into their diet in different ways? Maybe there are some foods that have meat free substitutes. If you start with what they already like, your children will be much happier to try new things, and create new favorite meals! more→
Tempeh (pronounced tem-pay), a traditional Indonesian food, is made of cooked and fermented soybeans. Sold in cellophane-wrapped packages, it’s even higher in protein than tofu. Tempeh is also quite versatile, but has a more distinct flavor and a dense, chewy texture. Though somewhat of an acquired taste, once you do, you’ll be a fan for life. Pictured above, Tempeh Fries with Horseradish-Dill Mayonnaise.
Kale has been the rock star of the greens world for a while now, and while it is a good thing, eating a lot of it can grow old pretty quickly. Sure, there’s spinach and arugula, both versatile and tasty; and bok choy has become a staple on supermarket shelves. But to stay motivated to make greens a staple in your daily fare, using a variety is a good plan. Here are 5 leafy greens that are often overlooked and underused, and some ways to enjoy them. Adapted from Wild About Greens. more→
Preserving garlic by any method is not a substitute for fresh, but it does have its own charms and advantages, especially if you grow it and have a bumper crop Here we’ll explore how to preserve garlic: freezing, drying, garlic vinegar, garlic salt, garlic oil, and refrigerator garlic pickles. Different methods of preserving garlic lend themselves to their own culinary uses, so explore them all and see which ones best suit your needs. There are six excellent methods for preserving garlic.
The human race learned long ago that cooking meat before eating it would protect them from parasites. Since then this practice of cooking has grown to include all types of foods and is now considered an art. The average meal generally doesn’t include many raw elements, except for the leafy green salad. Here we’ll consider 10 benefits of eating raw food.
However, the advantages of eating raw foods bring nature’s intentions into focus. When I speak of eating raw I’m referring to fruit, nuts, and vegetables, which taste good to the majority of humankind in their basic simplicity direct from tree, bush or vine.