Raw Vegan Pesto

Cherie Soria, owner and director of the Living Light Culinary Institute in Fort Bragg, California, shows how to make delicious, raw, vegan pesto.  She uses nutritional yeast, garlic, miso, oil, nuts, salt, and of course, basil.  The best part about this recipe is that it can be frozen and pulled out later. Cherie suggests freezing them in […]

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Mandolin

Me and My Mandolin

I just bought this mandolin and I am thrilled with it.  It has three separate grates – small squares, big squares, and long rectangles (for cutting French Fries, it looks like). I got it at a kitchen outlet store  It is made by Sharper Image. So far I have used this for cutting veggies up […]

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How to Freeze Bananas

I was freezing bananas in their skin and then pulling them out and microwaving them before putting them in smoothies.  With this method, the frozen chunks are ready to throw into the smoothie “as is” which saves a lot of time and mess in the morning.  Don’t forget you can also save bananas for baking […]

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Veggie Valentine Bouquet

For the vegan who has everything!!! A gorgeous, beautiful, veggie bouquet. Check out the video for the “how-to”

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Fuyu Persimmon

All About Persimmons

Persimmons are n season. There is a lot of confusion between the two main types of persimmons, the Fuyu and the Hachiya. Often people will plant persimmon trees or move into a home with a persimmon tree and not know how to use their persimmons – or end up with a different variety of persimmon than what […]

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Vegan Greek Salad

Eating Out: Vegan Greek Salad

The vegan Greek salad at Hopmunk Tavern in Sebastopol was fantastic.  The only deviation from the original menu item was to request no feta cheese. The rest of the ingredients were pitted black olives, roasted red pepper strips, marinated artichoke hearts, and greens. Olive oil and balsamic vinaigrette, which I ordered to be served on […]

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pomegranate

How to Open a Pomegranate

One of the biggest mysteries of winter produce is how to open a pomegranate. This beautiful and exotic fruit has a season that runs from September to February, which means we are right in the middle of the season, with big, round pomegranates readily available in grocery stores.  In ancient middle eastern cultures, the pomegranate was considered […]

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Sykes Kalispell Montana

Breakfast of Champions in Kalispell, Montana

After an incredible trip (and great Vegan eating) in Glacier National Park, we have descended in elevation to Kalispell, Montana. We made a quick stop at Sykes Market which defines itself as a pharmacy/grocery store/apartment conplex. It’s kind of more like a large hip convenience store. I got spinach, tomatoes, avocado, sunflower seeds, and green […]

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Many Glacier Hotel

Eating Out: Many Glacier Hotel, Montana

Had two great dinners here.  To my surprise, they actually had vegan food in the main dining room. Furthermore, it was delicious.  The first night I had a lentil burger with sauteed onions.  It also comes with cheese, which I declined. I cannot vouch that it was 100% vegan, but it sure looked and tasted […]

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April Seasonal Produce

  Below I’ve put links to two guides to April seasonal produce. Here in California, my friend’s vegetable garden is still putting out terrifying amounts of chard from last year’s crop, which I have used raw in smoothies. For dinner, I sauté mushrooms, onions, and garlic in sesame oil and then throw in the chard […]

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