Monthly January, 2016

It’s funny, how memories come floating to the surface when you taste something that triggers them. Like when I took a sip of miso broth the other day. Years ago, I worked with a guy who was partying hard by night, and baking bread by day. He’d limp in, pale and shaky, and share the

Last week, I posted an experiment in baking with “aquafaba,” the water that you drain from a can of cooked chickpeas. This week, I am experimenting with homemade “aquafaba,” and I’m trying the magical goop to replace eggs in a crispy breaded cutlet. If you look at the photo below, you can see that the

KARE 11 at 4 Whole Grains for Weight Maintenance  

Have you heard about “aquafaba?” I know, it sounds like some kind of water aerobics, or maybe a hair styling product. But it’s actually good old bean juice. Yes, the cooking water that we usually drain off and throw away has a new use, and a new name. “Aqua” is water, “faba” is bean, so

Here in the snowy hinterlands, I sometimes try to imagine living here before central heating. Frigid winds blast across the sinuous banks of deep snow, blasting cold right into your bones. Somehow, people surived here. And I, with my high-tech ski jacket and fleece gloves, shiver bitterly as I sprint from my warm house to

It’s January, or, “Veganuary,” depending on your calendar. “Veganuary” is simply the idea of giving up animal foods for the month of January. Rather like Meatless Monday, but with a little more of a commitment. Creamy Squash Hummus is a perfect way to kick off your Veganuary, or Meatless Monday, or just serve a tasty