I know this is a bit out of season for some of you, but I live in the Pacific Northwest. We still have green peas even though it’s August. I was going to wait to post this until next Spring, but couldn’t resist, especially because I know I have some Seattleites who will be reading this.
Thick round edible pod green peas arrived at my local natural foods store recently. I looked them over and passed them by because I thought they looked kind of old and for sure they were too big and plump to be tender. I was completely wrong. Continue reading →
I woke up this morning to a post by Annie at An Unrefined Vegan. She has joined over 200 food bloggers to unite against hunger. We can thank The Giving Table for organizing this effort to increase awareness about the difficulties families face and encourage more people to take action to protect our nation’s food stamp program and other programs that help put food in children’s bellies.
There have been many times when my sisters have been so grateful for the help of food stamps, school lunch programs and the WIC program. There are so many families that can’t put a meal on the table without government support and children who go hungry because they don’t have the support they need. Learn more at Share Our Strength. Continue reading →
I will choose a bean or lentil salad over a grain salad any day. It’s one of the reasons I chose to bring this dish to the 3rd Virtual Vegan Linky Potluck.
Make extra beans or lentils. Serve half with dinner and make the rest into a salad for the next few days. There are as many different dressings as there are salads. This one is different from the lemon based one I use here and received rave reviews from my meal trade partner and the two-year old I shared it with the next day.
To get ginger juice, grate a knob of unpeeled ginger on a microplane zester or ginger grater. Then, gather the pulp and squeeze to get the juice. I love using this method to add a little ginger right before serving dishes such as kinpira or creamy carrot soup.