Check out this Open Face Seitan Slider recipe! It takes 15-20 minutes and it serves 4.
Oil has a long tradition in cooking; both olive and sesame oil have been in use for thousands of years. Both olive and sesame oil can be pressed naturally without added heat or solvents. Even though oil is not a whole food, it has the ability to transform our foods. The use of oil in [...]
Vegetables are largely forgotten in our modern diet. I always find it interesting that when I come to the check-out counter with my basket of organic vegetables, I usually have to tell the cashier what the vegetables are. I assume that people working in health food stores are more enlightened than the average person when [...]
I read, The Challenge of Going Vegan with great interest and agree with many of the points of the blog. Change is always difficult, especially with something so basic as food. I am not completely vegan since I do eat fish from time to time. In 1969, I started to eat brown rice and move [...]
Although the surprise snowstorm kept me from going out and celebrating Halloween this past weekend, I thought it would be appropriate to share some autumnal treats with you today. Below you will find two of my favorite treats for cold autumn days. Many thanks to my wife, Susan Waxman, for letting me share her Crispy [...]
Ingredients: 1 medium onion diced 1/2 cup diced leek 1/3 - 1/2 head of cauliflower Water Sea salt Shoyu Parsley; finely diced for garnish Preparation: 1. Place diced onions in a pot with water enough to cover onions by an inch. 2. Add a tiny pinch of salt and bring to a boil over medium [...]
Ingredients: 1-1/2 cups organic basmati brown rice, rinsed 1/2 cup organic pinto beans, sorted and rinsed A postage stamp-sized piece of kombu sea vegetable Preparation: Soak rice and beans separately. For each cup of the combined dry ingredients (beans and rice) use 1-1/2 to 1-3/4 cups of water. Place rice in a bowl with the [...]
Traditionally, cultures were known by the grains they ate; rice in Asia, corn in the Americas, oats in the UK, couscous in the Middle East and buckwheat in Russia, to name just a few. Grains have two key components that make them unique among the world’s foods. They are complete in themselves and they are [...]