Pure Vegan

Root Simple pal Joseph Shuldiner has pulled off something of a miracle with his new book Pure Vegan: 70 Recipes for Beautiful Meals and Clean Living . You’ll find no bizarre attempts to mimic meat. Ted Nugent might even dig the recipes in this book if you didn’t show him the cover. Shuldiner has no agenda other than cooking up pure deliciousness. The recipes in this book just happen to be vegan. What you will find are some of my fa...

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You’ve probably never met a soup like this

Mushroom and Fruit Soup. Yep. I don’t know if you’re going to like this recipe. I did. Erik made it, which shocked me, because he has a general prejudice against savory fruit preparations. In fact, he has a general prejudice against soup, seeing it somehow as being a substandard food form. Nonetheless, he cooked this soup.  I smelled it first, as it was cooking, and it smelled really good. Then I saw it in the pot, and said, “...

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Return of Bean Friday: Spicy Mayocoba Beans

...retty yellow beans, the color of old ivory. We’d never had them before, but are glad to have met them, because they are mild in flavor and have a smooth, buttery texture. They’re used extensively in Latin American cooking, so you might have to visit a Latin American-flavored grocery store to find them. The recipe after the break: Spicy Mayocoba Beans 1 lb. beans, soaked overnight1 medium onion chopped3 cloves of garlic minced1 1/2 t...

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Magenta Spreen Lambsquarter

...r members of the Chenopodium family it has a fair amount of oxalic acid which could be a problem if it’s all you ate. Even though I’m prone to kidney stones I’m not concerned about oxalic acid in moderation. Cooking reduces oxalic acid as well as saponins that the leaves also contain. The Plants for a Future database entry on Chenopodium giganteum has a few cultivation details, “An easily grown plant, succeeding in most so...

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Blue Garlic A-OK

...ves were as I worked with them that day. If you want to read up more on this topic, and learn some of the science behind it (I’m too lazy to retype all the big words), check out this garlic fact sheet from What’s Cooking America. Scroll down to the bottom of the page. By the way, the pickles I’m making are tourshi–Armenian pickles. If they work out, I’ll share the recipe....

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It’s Elementary

...future is going to have more mulch and a lot less asphalt! The 24th Street Garden contains vegetables, a mini orchard and two native plant gardens, which are used as part of the school’s California history curriculum. A cooking class happens in the garden once a week, overseen by TV chef Gino Campagna. Obviously, we need more gardens like this–the Garden School Foundation’s website asks the question, “Why does a school nee...

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Ordo Ab Chao

...tes. More on that once we get our next book done! As for keeping track of planting times, simply hanging the Stella Natura calendar by the stove has done wonders. I now keep better records of planting and transplanting dates. Cooking while looking at the calendar prompts me to plan ahead and think about the things I actually like to eat. Less turnips next year and more arugula! Leave a comment about your vegetable gardening methods and, if you&#...

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Stella Natura: Planting by the Signs

...g or negative. It is simply in extreme presence in our lives today. In other words, it’s already well represented in everything around us, including agriculture.” I put the calendar up by the stove. When I’m cooking (often during the past few months with vegetables from our winter garden) I look at the calendar. It’s a nice prompt that it’s time to plan for the next planting of vegetables. Would I use this system i...

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Radical Homemakers

Last year we had the great privilege of meeting and being interviewed by farmer and author Shannon Hayes for her new book Radical Homemakers. Hayes is well known as an expert on cooking grass fed meat–see her website grassfedcooking.com for more on that. Radical Homemakers takes a look at the new domesticity of the past decade through a series of interviews with its practitioners. Touching on issues such as gender roles, food choices and f...

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Bean Fest, Episode 5: Black-Eyed Pea Salad (Lubyi Msallat)

...lt are crushed, mix the lemon juice into the garlic-salt paste. (Again, this could be added separately). Combine everything: Drain the beans well, maybe rinse them too, as black-eyed peas seem prone to generate some scum when cooking. Toss them with the chopped onion and parsley.  Now add the salt-garlic-lemon juice and the cumin. Mix everything thoroughly.  Pour the oil over the top.  Garnish with paprika, if desired, and lemon wedges. Serve hot...

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