Vegans really can do some things right … like create some awesome baked goods to keep the eggless from losing their minds.
Most beer drinkers I know wouldn’t be caught dead with a fruity beer with pumpkin-y spices. Most of the time that’s me, too. However, every October I need to get my pumpkin on; call it my weird obsession with Halloween.
These recipes just sort of fell into place and created a menu … I love it when that happens.
Cherry tomatoes are great in salads and straight out of the bowl, but when cooked, they take on a sweetness that gives sauces a distinctive edge that is heavenly.
So many veggies, so few recipes … make a minestrone soup that’s part tradition, part vegetarian and all yummy.
Scott Peacock thinks there’s a new American style of cooking in the works, which combines getting back to our roots with enjoying wholesome ingredients. I say he’s right.
Looking for another use for quinoa? How about as a rice substitute? In this edition of Hold the Meat, Kona makes vegetarian burritos with quinoa instead of rice.
