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HOW TO COOK BEETS
Simply scrub with a vegetable brush and water. If eating the greens, I recommend chopping them off and soaking them in a bowl (or salad spinner) full of water with 1/4 cup apple cider vinegar, or lemon juice, or lime juice, or some other foodie acid. Let soak. Drain. HOW TO SAUTE VEGETABLES How To Sauté Vegetables. Add 1/4 cup veggie broth, or a swipe of olive oil, to a pan. Heat the pan over medium (or medium-high heat depending on the pan as mentioned above). Cook until crisp tender. It depends on the vegetable (see below), but most veggies usually take between 5-15 minutes to become tender. Basically the larger the chop,the
HOW TO ROAST VEGETABLES WITH OR WITHOUT OIL Pre-heat your oven to 375 degrees F. Clean and prep your vegetables. Cook all veggies uncovered for 45-60 minutes. Stir/flip your veggies a few times while they cook. Now, if you search around the 'net, you'll find all sorts of advice about the various cooking temperatures and times for roasting vegetables. HOW TO COOK BUCKWHEAT How To Select Buckwheat. Before you create your buckwheat (or kasha) recipe, it will be helpful to know the difference between them. Untoasted buckwheat (photo on right) is HOW TO PREPARE MILLET How to prepare millet for an interesting presentation: After cooking millet, pack into a loaf pan and cover with waxed paper. Refrigerate overnight. Slice and fry in a little extra-virgin olive oil over low heat until browned, and warmed through. Serve with your favorite sweetor savory sauce.
BAKED TURNIPS
For use in casseroles or other dishes where turnips are just one ingredient among many you will want to cook them by another method first, such as boiling or steaming.. Then, once they're tender, layer them between paper towels to soak up any excess water (turnips are well-known to be a very watery veggie). ARE NUTS OKAY ON THE VEGAN DIET? In this podcast over at PCRM, the Physician's Committee for Responsible Medicine, Lee Crosby, R.D., L.D., recommends nuts and seeds as part of a balanced vegan diet; for instance, using nuts mixed into dishes or used as a condiment rather than simply snacking on them since that could lead to eating too many (especially if you're notpaying
PRESSURE COOKING DRIED BEANS AND GRAINS Cook for 12 minutes, depending on how chewy or sticky you like your rice. Turn off heat and allow pressure to come down naturally for 10 minutes. Electric: Carefully add brown rice, veggie stock (or water), and 1/2 teaspoon salt (or to taste). Lock the lid in place. Cook for12 minutes.
STORING COOKED BEANS Rating: Garbanzo Beans by: Anonymous I find that if I soak my garbanzos for 8 or 9 hours, drain off the soaking water and rinse the beans, then put them back in the pan they were soaked in and cover them with water to about an inch above them and then bring them to a boil, turn down the flame as low as possible, cover the pot and cook for 30 to 40 minutes depending on what degree of doneness COOKING FROM SCRATCH Cooking From Scratch: Vegan Soups. Recipe-Free Vegan Soups Soup is incredibly easy to pull together without recipes. In fact, if you're new to recipe-free cooking, then the perfect and easiest way to get started is to learn how to cook soup.HOW TO COOK BEETS
Simply scrub with a vegetable brush and water. If eating the greens, I recommend chopping them off and soaking them in a bowl (or salad spinner) full of water with 1/4 cup apple cider vinegar, or lemon juice, or lime juice, or some other foodie acid. Let soak. Drain. HOW TO SAUTE VEGETABLES How To Sauté Vegetables. Add 1/4 cup veggie broth, or a swipe of olive oil, to a pan. Heat the pan over medium (or medium-high heat depending on the pan as mentioned above). Cook until crisp tender. It depends on the vegetable (see below), but most veggies usually take between 5-15 minutes to become tender. Basically the larger the chop,the
HOW TO COOK BUCKWHEAT How To Select Buckwheat. Before you create your buckwheat (or kasha) recipe, it will be helpful to know the difference between them. Untoasted buckwheat (photo on right) is HOW TO ROAST VEGETABLES WITH OR WITHOUT OIL Pre-heat your oven to 375 degrees F. Clean and prep your vegetables. Cook all veggies uncovered for 45-60 minutes. Stir/flip your veggies a few times while they cook. Now, if you search around the 'net, you'll find all sorts of advice about the various cooking temperatures and times for roasting vegetables. HOW TO PREPARE MILLET How to prepare millet for an interesting presentation: After cooking millet, pack into a loaf pan and cover with waxed paper. Refrigerate overnight. Slice and fry in a little extra-virgin olive oil over low heat until browned, and warmed through. Serve with your favorite sweetor savory sauce.
BAKED TURNIPS
For use in casseroles or other dishes where turnips are just one ingredient among many you will want to cook them by another method first, such as boiling or steaming.. Then, once they're tender, layer them between paper towels to soak up any excess water (turnips are well-known to be a very watery veggie). ARE NUTS OKAY ON THE VEGAN DIET? In this podcast over at PCRM, the Physician's Committee for Responsible Medicine, Lee Crosby, R.D., L.D., recommends nuts and seeds as part of a balanced vegan diet; for instance, using nuts mixed into dishes or used as a condiment rather than simply snacking on them since that could lead to eating too many (especially if you're notpaying
PRESSURE COOKING DRIED BEANS AND GRAINS Cook for 12 minutes, depending on how chewy or sticky you like your rice. Turn off heat and allow pressure to come down naturally for 10 minutes. Electric: Carefully add brown rice, veggie stock (or water), and 1/2 teaspoon salt (or to taste). Lock the lid in place. Cook for12 minutes.
STORING COOKED BEANS Rating: Garbanzo Beans by: Anonymous I find that if I soak my garbanzos for 8 or 9 hours, drain off the soaking water and rinse the beans, then put them back in the pan they were soaked in and cover them with water to about an inch above them and then bring them to a boil, turn down the flame as low as possible, cover the pot and cook for 30 to 40 minutes depending on what degree of doneness ORGANIC FRUIT? OR CONVENTIONAL? How To Select Apricots. Choose apricots that are firm and plump, with a pretty yellow/orange/red color. Allow to ripen at room temperature, and store in the fridge for up to 5 days in a closed container. To hasten ripening, place in a paper bag and keep closed and away from light. How To Clean Apricots. HOW TO COOK GRAINS, LENTILS IN A FOOD STEAMER How To Cook Grains/Lentils In A Food Steamer: Cooling and Storing Your Grains. When timer goes off, it's okay to let it sit for 10 minutes or so to cool slightly and allow any additional liquids to be soaked up. Using oven mitts, remove rice bowl from steamer. Set aside to cool.Fluff with a fork.
SAUTEED TEMPEH
Stir in 1/3 cup nutritional yeast. Slowly add 1/4 cup oil and 2 cups warm water. Cook until thick and bubbly, adding Tamari (or salt) to taste, plus your fave herbs and spices (I like to add garlic and onion powders, sage, and parsley); Make an easy peanut sauce: In a blender place 1/4 cup organic Tamari soy sauce, 1/8 cup brown rice vinegar, 1 PRESSURE COOKING DRIED BEANS AND GRAINS Cook for 12 minutes, depending on how chewy or sticky you like your rice. Turn off heat and allow pressure to come down naturally for 10 minutes. Electric: Carefully add brown rice, veggie stock (or water), and 1/2 teaspoon salt (or to taste). Lock the lid in place. Cook for12 minutes.
VEGAN COOKING WITH OIL Here is what I recommend. The best oil to use for high-heat cooking is coconut oil because it has a high smoke point, which means the temperature can be pretty darn high and the oil remains stable. I use a tad bit of coconut oil when I make foods such as pancakes, french toast, or stir fries. But the coconut flavor doesn't work with allfoods
COOKING BEANS WITHOUT A PRESSURE COOKER Refer to my Bean Cooking Guide for simple directions. Use 3 cups of water for every 1 cup of dried beans which have been soaked ahead of time. If you're REALLY in a pinch and simply forgot to soak your beans, then add 4 cups of water for every 1 cup of dried beans. Add water, beans and any seasonings to a heavy saucepan with a lid.BOILED MILLET
Cover and cook, stirring occasionally, for about 10 minutes or until millet is tender. For unsoaked millet, to 1 cup of millet carefully add 2 cups boiling veggie stock or water and 1/2 teaspoon salt (optional), or to taste, to a large pan or a medium pot. Return to a boil, then reduce the heat and cover. Simmer, stirring occasionally,until
BOILED BUCKWHEAT
To toast buckwheat, heat a large dry pan or a medium pot and add 1 cup buckwheat. Stir until toasted to your liking. Whether toasting or not, carefully add 1 1/2 cups veggie stock (or water) to the grains. Return the veggie broth (or water) to a boil, then reduce the heat and simmer, covered, until the HOW TO COOK A TURNIP How To Select A Turnip. Look for turnips with smooth skin. They should feel firm and heavy with crisp green tops. Check for a sweet aroma. Turnips are, generally, white at the bottom with a TOXIC RED KIDNEY BEANS? Yes, properly cooked kidney beans have a "bite" (al dente) -- so they are softer on the inside with a little bite on the outside. (To answer your question, kidney beans retain their pretty dark color.) If you can easily smoosh ANY cooked bean between your tongue and the roof of COOKING FROM SCRATCH Cooking From Scratch: Vegan Soups. Recipe-Free Vegan Soups Soup is incredibly easy to pull together without recipes. In fact, if you're new to recipe-free cooking, then the perfect and easiest way to get started is to learn how to cook soup.HOW TO COOK BEETS
Simply scrub with a vegetable brush and water. If eating the greens, I recommend chopping them off and soaking them in a bowl (or salad spinner) full of water with 1/4 cup apple cider vinegar, or lemon juice, or lime juice, or some other foodie acid. Let soak. Drain. HOW TO SAUTE VEGETABLES How To Sauté Vegetables. Add 1/4 cup veggie broth, or a swipe of olive oil, to a pan. Heat the pan over medium (or medium-high heat depending on the pan as mentioned above). Cook until crisp tender. It depends on the vegetable (see below), but most veggies usually take between 5-15 minutes to become tender. Basically the larger the chop,the
HOW TO ROAST VEGETABLES WITH OR WITHOUT OIL Pre-heat your oven to 375 degrees F. Clean and prep your vegetables. Cook all veggies uncovered for 45-60 minutes. Stir/flip your veggies a few times while they cook. Now, if you search around the 'net, you'll find all sorts of advice about the various cooking temperatures and times for roasting vegetables. HOW TO COOK BUCKWHEAT How To Select Buckwheat. Before you create your buckwheat (or kasha) recipe, it will be helpful to know the difference between them. Untoasted buckwheat (photo on right) is HOW TO PREPARE MILLET How to prepare millet for an interesting presentation: After cooking millet, pack into a loaf pan and cover with waxed paper. Refrigerate overnight. Slice and fry in a little extra-virgin olive oil over low heat until browned, and warmed through. Serve with your favorite sweetor savory sauce.
BAKED TURNIPS
For use in casseroles or other dishes where turnips are just one ingredient among many you will want to cook them by another method first, such as boiling or steaming.. Then, once they're tender, layer them between paper towels to soak up any excess water (turnips are well-known to be a very watery veggie). ARE NUTS OKAY ON THE VEGAN DIET? In this podcast over at PCRM, the Physician's Committee for Responsible Medicine, Lee Crosby, R.D., L.D., recommends nuts and seeds as part of a balanced vegan diet; for instance, using nuts mixed into dishes or used as a condiment rather than simply snacking on them since that could lead to eating too many (especially if you're notpaying
PRESSURE COOKING DRIED BEANS AND GRAINS Cook for 12 minutes, depending on how chewy or sticky you like your rice. Turn off heat and allow pressure to come down naturally for 10 minutes. Electric: Carefully add brown rice, veggie stock (or water), and 1/2 teaspoon salt (or to taste). Lock the lid in place. Cook for12 minutes.
STORING COOKED BEANS Rating: Garbanzo Beans by: Anonymous I find that if I soak my garbanzos for 8 or 9 hours, drain off the soaking water and rinse the beans, then put them back in the pan they were soaked in and cover them with water to about an inch above them and then bring them to a boil, turn down the flame as low as possible, cover the pot and cook for 30 to 40 minutes depending on what degree of doneness COOKING FROM SCRATCH Cooking From Scratch: Vegan Soups. Recipe-Free Vegan Soups Soup is incredibly easy to pull together without recipes. In fact, if you're new to recipe-free cooking, then the perfect and easiest way to get started is to learn how to cook soup.HOW TO COOK BEETS
Simply scrub with a vegetable brush and water. If eating the greens, I recommend chopping them off and soaking them in a bowl (or salad spinner) full of water with 1/4 cup apple cider vinegar, or lemon juice, or lime juice, or some other foodie acid. Let soak. Drain. HOW TO SAUTE VEGETABLES How To Sauté Vegetables. Add 1/4 cup veggie broth, or a swipe of olive oil, to a pan. Heat the pan over medium (or medium-high heat depending on the pan as mentioned above). Cook until crisp tender. It depends on the vegetable (see below), but most veggies usually take between 5-15 minutes to become tender. Basically the larger the chop,the
HOW TO ROAST VEGETABLES WITH OR WITHOUT OIL Pre-heat your oven to 375 degrees F. Clean and prep your vegetables. Cook all veggies uncovered for 45-60 minutes. Stir/flip your veggies a few times while they cook. Now, if you search around the 'net, you'll find all sorts of advice about the various cooking temperatures and times for roasting vegetables. HOW TO COOK BUCKWHEAT How To Select Buckwheat. Before you create your buckwheat (or kasha) recipe, it will be helpful to know the difference between them. Untoasted buckwheat (photo on right) is HOW TO PREPARE MILLET How to prepare millet for an interesting presentation: After cooking millet, pack into a loaf pan and cover with waxed paper. Refrigerate overnight. Slice and fry in a little extra-virgin olive oil over low heat until browned, and warmed through. Serve with your favorite sweetor savory sauce.
BAKED TURNIPS
For use in casseroles or other dishes where turnips are just one ingredient among many you will want to cook them by another method first, such as boiling or steaming.. Then, once they're tender, layer them between paper towels to soak up any excess water (turnips are well-known to be a very watery veggie). ARE NUTS OKAY ON THE VEGAN DIET? In this podcast over at PCRM, the Physician's Committee for Responsible Medicine, Lee Crosby, R.D., L.D., recommends nuts and seeds as part of a balanced vegan diet; for instance, using nuts mixed into dishes or used as a condiment rather than simply snacking on them since that could lead to eating too many (especially if you're notpaying
PRESSURE COOKING DRIED BEANS AND GRAINS Cook for 12 minutes, depending on how chewy or sticky you like your rice. Turn off heat and allow pressure to come down naturally for 10 minutes. Electric: Carefully add brown rice, veggie stock (or water), and 1/2 teaspoon salt (or to taste). Lock the lid in place. Cook for12 minutes.
STORING COOKED BEANS Rating: Garbanzo Beans by: Anonymous I find that if I soak my garbanzos for 8 or 9 hours, drain off the soaking water and rinse the beans, then put them back in the pan they were soaked in and cover them with water to about an inch above them and then bring them to a boil, turn down the flame as low as possible, cover the pot and cook for 30 to 40 minutes depending on what degree of doneness ORGANIC FRUIT? OR CONVENTIONAL? How To Select Apricots. Choose apricots that are firm and plump, with a pretty yellow/orange/red color. Allow to ripen at room temperature, and store in the fridge for up to 5 days in a closed container. To hasten ripening, place in a paper bag and keep closed and away from light. How To Clean Apricots. HOW TO COOK GRAINS, LENTILS IN A FOOD STEAMER How To Cook Grains/Lentils In A Food Steamer: Cooling and Storing Your Grains. When timer goes off, it's okay to let it sit for 10 minutes or so to cool slightly and allow any additional liquids to be soaked up. Using oven mitts, remove rice bowl from steamer. Set aside to cool.Fluff with a fork.
SAUTEED TEMPEH
Stir in 1/3 cup nutritional yeast. Slowly add 1/4 cup oil and 2 cups warm water. Cook until thick and bubbly, adding Tamari (or salt) to taste, plus your fave herbs and spices (I like to add garlic and onion powders, sage, and parsley); Make an easy peanut sauce: In a blender place 1/4 cup organic Tamari soy sauce, 1/8 cup brown rice vinegar, 1 PRESSURE COOKING DRIED BEANS AND GRAINS Cook for 12 minutes, depending on how chewy or sticky you like your rice. Turn off heat and allow pressure to come down naturally for 10 minutes. Electric: Carefully add brown rice, veggie stock (or water), and 1/2 teaspoon salt (or to taste). Lock the lid in place. Cook for12 minutes.
VEGAN COOKING WITH OIL Here is what I recommend. The best oil to use for high-heat cooking is coconut oil because it has a high smoke point, which means the temperature can be pretty darn high and the oil remains stable. I use a tad bit of coconut oil when I make foods such as pancakes, french toast, or stir fries. But the coconut flavor doesn't work with allfoods
COOKING BEANS WITHOUT A PRESSURE COOKER Refer to my Bean Cooking Guide for simple directions. Use 3 cups of water for every 1 cup of dried beans which have been soaked ahead of time. If you're REALLY in a pinch and simply forgot to soak your beans, then add 4 cups of water for every 1 cup of dried beans. Add water, beans and any seasonings to a heavy saucepan with a lid.BOILED MILLET
Cover and cook, stirring occasionally, for about 10 minutes or until millet is tender. For unsoaked millet, to 1 cup of millet carefully add 2 cups boiling veggie stock or water and 1/2 teaspoon salt (optional), or to taste, to a large pan or a medium pot. Return to a boil, then reduce the heat and cover. Simmer, stirring occasionally,until
BOILED BUCKWHEAT
To toast buckwheat, heat a large dry pan or a medium pot and add 1 cup buckwheat. Stir until toasted to your liking. Whether toasting or not, carefully add 1 1/2 cups veggie stock (or water) to the grains. Return the veggie broth (or water) to a boil, then reduce the heat and simmer, covered, until the HOW TO COOK A TURNIP How To Select A Turnip. Look for turnips with smooth skin. They should feel firm and heavy with crisp green tops. Check for a sweet aroma. Turnips are, generally, white at the bottom with a TOXIC RED KIDNEY BEANS? Yes, properly cooked kidney beans have a "bite" (al dente) -- so they are softer on the inside with a little bite on the outside. (To answer your question, kidney beans retain their pretty dark color.) If you can easily smoosh ANY cooked bean between your tongue and the roof of COOKING FROM SCRATCH Cooking From Scratch: Vegan Soups. Recipe-Free Vegan Soups Soup is incredibly easy to pull together without recipes. In fact, if you're new to recipe-free cooking, then the perfect and easiest way to get started is to learn how to cook soup.HOW TO COOK BEETS
Simply scrub with a vegetable brush and water. If eating the greens, I recommend chopping them off and soaking them in a bowl (or salad spinner) full of water with 1/4 cup apple cider vinegar, or lemon juice, or lime juice, or some other foodie acid. Let soak. Drain. HOW TO SAUTE VEGETABLES How To Sauté Vegetables. Add 1/4 cup veggie broth, or a swipe of olive oil, to a pan. Heat the pan over medium (or medium-high heat depending on the pan as mentioned above). Cook until crisp tender. It depends on the vegetable (see below), but most veggies usually take between 5-15 minutes to become tender. Basically the larger the chop,the
HOW TO ROAST VEGETABLES WITH OR WITHOUT OIL Pre-heat your oven to 375 degrees F. Clean and prep your vegetables. Cook all veggies uncovered for 45-60 minutes. Stir/flip your veggies a few times while they cook. Now, if you search around the 'net, you'll find all sorts of advice about the various cooking temperatures and times for roasting vegetables. HOW TO COOK BUCKWHEAT How To Select Buckwheat. Before you create your buckwheat (or kasha) recipe, it will be helpful to know the difference between them. Untoasted buckwheat (photo on right) is HOW TO PREPARE MILLET How to prepare millet for an interesting presentation: After cooking millet, pack into a loaf pan and cover with waxed paper. Refrigerate overnight. Slice and fry in a little extra-virgin olive oil over low heat until browned, and warmed through. Serve with your favorite sweetor savory sauce.
BAKED TURNIPS
For use in casseroles or other dishes where turnips are just one ingredient among many you will want to cook them by another method first, such as boiling or steaming.. Then, once they're tender, layer them between paper towels to soak up any excess water (turnips are well-known to be a very watery veggie). ARE NUTS OKAY ON THE VEGAN DIET? In this podcast over at PCRM, the Physician's Committee for Responsible Medicine, Lee Crosby, R.D., L.D., recommends nuts and seeds as part of a balanced vegan diet; for instance, using nuts mixed into dishes or used as a condiment rather than simply snacking on them since that could lead to eating too many (especially if you're notpaying
PRESSURE COOKING DRIED BEANS AND GRAINS Cook for 12 minutes, depending on how chewy or sticky you like your rice. Turn off heat and allow pressure to come down naturally for 10 minutes. Electric: Carefully add brown rice, veggie stock (or water), and 1/2 teaspoon salt (or to taste). Lock the lid in place. Cook for12 minutes.
STORING COOKED BEANS Rating: Garbanzo Beans by: Anonymous I find that if I soak my garbanzos for 8 or 9 hours, drain off the soaking water and rinse the beans, then put them back in the pan they were soaked in and cover them with water to about an inch above them and then bring them to a boil, turn down the flame as low as possible, cover the pot and cook for 30 to 40 minutes depending on what degree of doneness COOKING FROM SCRATCH Cooking From Scratch: Vegan Soups. Recipe-Free Vegan Soups Soup is incredibly easy to pull together without recipes. In fact, if you're new to recipe-free cooking, then the perfect and easiest way to get started is to learn how to cook soup.HOW TO COOK BEETS
Simply scrub with a vegetable brush and water. If eating the greens, I recommend chopping them off and soaking them in a bowl (or salad spinner) full of water with 1/4 cup apple cider vinegar, or lemon juice, or lime juice, or some other foodie acid. Let soak. Drain. HOW TO SAUTE VEGETABLES How To Sauté Vegetables. Add 1/4 cup veggie broth, or a swipe of olive oil, to a pan. Heat the pan over medium (or medium-high heat depending on the pan as mentioned above). Cook until crisp tender. It depends on the vegetable (see below), but most veggies usually take between 5-15 minutes to become tender. Basically the larger the chop,the
HOW TO ROAST VEGETABLES WITH OR WITHOUT OIL Pre-heat your oven to 375 degrees F. Clean and prep your vegetables. Cook all veggies uncovered for 45-60 minutes. Stir/flip your veggies a few times while they cook. Now, if you search around the 'net, you'll find all sorts of advice about the various cooking temperatures and times for roasting vegetables. HOW TO COOK BUCKWHEAT How To Select Buckwheat. Before you create your buckwheat (or kasha) recipe, it will be helpful to know the difference between them. Untoasted buckwheat (photo on right) is HOW TO PREPARE MILLET How to prepare millet for an interesting presentation: After cooking millet, pack into a loaf pan and cover with waxed paper. Refrigerate overnight. Slice and fry in a little extra-virgin olive oil over low heat until browned, and warmed through. Serve with your favorite sweetor savory sauce.
BAKED TURNIPS
For use in casseroles or other dishes where turnips are just one ingredient among many you will want to cook them by another method first, such as boiling or steaming.. Then, once they're tender, layer them between paper towels to soak up any excess water (turnips are well-known to be a very watery veggie). ARE NUTS OKAY ON THE VEGAN DIET? In this podcast over at PCRM, the Physician's Committee for Responsible Medicine, Lee Crosby, R.D., L.D., recommends nuts and seeds as part of a balanced vegan diet; for instance, using nuts mixed into dishes or used as a condiment rather than simply snacking on them since that could lead to eating too many (especially if you're notpaying
PRESSURE COOKING DRIED BEANS AND GRAINS Cook for 12 minutes, depending on how chewy or sticky you like your rice. Turn off heat and allow pressure to come down naturally for 10 minutes. Electric: Carefully add brown rice, veggie stock (or water), and 1/2 teaspoon salt (or to taste). Lock the lid in place. Cook for12 minutes.
STORING COOKED BEANS Rating: Garbanzo Beans by: Anonymous I find that if I soak my garbanzos for 8 or 9 hours, drain off the soaking water and rinse the beans, then put them back in the pan they were soaked in and cover them with water to about an inch above them and then bring them to a boil, turn down the flame as low as possible, cover the pot and cook for 30 to 40 minutes depending on what degree of doneness ORGANIC FRUIT? OR CONVENTIONAL? How To Select Apricots. Choose apricots that are firm and plump, with a pretty yellow/orange/red color. Allow to ripen at room temperature, and store in the fridge for up to 5 days in a closed container. To hasten ripening, place in a paper bag and keep closed and away from light. How To Clean Apricots. HOW TO COOK GRAINS, LENTILS IN A FOOD STEAMER How To Cook Grains/Lentils In A Food Steamer: Cooling and Storing Your Grains. When timer goes off, it's okay to let it sit for 10 minutes or so to cool slightly and allow any additional liquids to be soaked up. Using oven mitts, remove rice bowl from steamer. Set aside to cool.Fluff with a fork.
SAUTEED TEMPEH
Stir in 1/3 cup nutritional yeast. Slowly add 1/4 cup oil and 2 cups warm water. Cook until thick and bubbly, adding Tamari (or salt) to taste, plus your fave herbs and spices (I like to add garlic and onion powders, sage, and parsley); Make an easy peanut sauce: In a blender place 1/4 cup organic Tamari soy sauce, 1/8 cup brown rice vinegar, 1 PRESSURE COOKING DRIED BEANS AND GRAINS Cook for 12 minutes, depending on how chewy or sticky you like your rice. Turn off heat and allow pressure to come down naturally for 10 minutes. Electric: Carefully add brown rice, veggie stock (or water), and 1/2 teaspoon salt (or to taste). Lock the lid in place. Cook for12 minutes.
VEGAN COOKING WITH OIL Here is what I recommend. The best oil to use for high-heat cooking is coconut oil because it has a high smoke point, which means the temperature can be pretty darn high and the oil remains stable. I use a tad bit of coconut oil when I make foods such as pancakes, french toast, or stir fries. But the coconut flavor doesn't work with allfoods
COOKING BEANS WITHOUT A PRESSURE COOKER Refer to my Bean Cooking Guide for simple directions. Use 3 cups of water for every 1 cup of dried beans which have been soaked ahead of time. If you're REALLY in a pinch and simply forgot to soak your beans, then add 4 cups of water for every 1 cup of dried beans. Add water, beans and any seasonings to a heavy saucepan with a lid.BOILED MILLET
Cover and cook, stirring occasionally, for about 10 minutes or until millet is tender. For unsoaked millet, to 1 cup of millet carefully add 2 cups boiling veggie stock or water and 1/2 teaspoon salt (optional), or to taste, to a large pan or a medium pot. Return to a boil, then reduce the heat and cover. Simmer, stirring occasionally,until
BOILED BUCKWHEAT
To toast buckwheat, heat a large dry pan or a medium pot and add 1 cup buckwheat. Stir until toasted to your liking. Whether toasting or not, carefully add 1 1/2 cups veggie stock (or water) to the grains. Return the veggie broth (or water) to a boil, then reduce the heat and simmer, covered, until the HOW TO COOK A TURNIP How To Select A Turnip. Look for turnips with smooth skin. They should feel firm and heavy with crisp green tops. Check for a sweet aroma. Turnips are, generally, white at the bottom with a TOXIC RED KIDNEY BEANS? Yes, properly cooked kidney beans have a "bite" (al dente) -- so they are softer on the inside with a little bite on the outside. (To answer your question, kidney beans retain their pretty dark color.) If you can easily smoosh ANY cooked bean between your tongue and the roof of* Home (& More) __
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WE'LL SHOW YOU HOW TO COOK EASY VEGAN MEALS WITH THE WHOLE FOOD PLANT-BASED INGREDIENTS YOU HAVE ON HAND!By Patty Knutson
SAVE TIME, SAVE MONEY, GET HEALTHY AND HAVE FUN DOING IT WHEN YOU COOKFREESTYLE!
In a nutshell, spend some time with us and you'll learn how to cook in the real world -- where your time is precious and you need nutritious meals that don't take you an hour to make! You'll prepare home-style, creative and delicious dishes prepared in a way that makes sense and works for your busy life. CHECK OUT THESE BEAUTIFUL MADE-FROM-SCRATCH FREESTYLE STUFFED BELL PEPPERS DRIZZLED WITH A CREAMY SMOKY CASHEW SAUCE — CREATED WITHOUTA RECIPE IN SIGHT.
First, you'll see a display of the fresh produce I had on hand to work with and how I used some of the ingredients to pull together this delicious and nutritious meal based on whole foods. And when my next mealtime rolls around, I'll once again check to see what I have on hand and select a few more ingredients to create a mealon-the-fly.
THIS CONCEPT OF HOW TO MAKE WHOLE FOOD PLANT-BASED (WFPB) MEALS WITHOUT A RECIPE IS WHAT WE'LL TEACH YOU HERE ON OUR WEBSITE AND INOUR ONLINE CLASSES.
WE'LL TEACH YOU EVERYTHING WE KNOW ABOUT HOW TO COOK VEGAN MEALS WITHOUT RECIPES: FREESTYLE! Since I started publishing VeganCoach.com in 2007, I've been showing vegan home cooks like you how to pull together healthy and well-balanced vegan meals — everything from selecting your ingredients in the store, to how to cook and prep your vegan food, all the way to plating and garnishing! All based on the flavors that you (and your family!) love. THOSE DAYS ARE OVER OF HUNTING DOWN RECIPES AND MAKING HUGE GROCERY LISTS filled with ingredients you'll only use once. NO MORE STOCKING YOUR FRIDGE WITH PRODUCE MEANT FOR YOUR CAREFULLY-SELECTED RECIPES only to find your life has other plans and you don't have the time you thought you would. When you cook recipe-free, you can usually pull off a flavorful, gorgeous and well-balanced dish MANY TIMES IN LESS THAN 30 MINUTES that you can be proud of! SAY GOODBYE TO WASTE because when you learn how to cook without recipes, you'll use up everything in your fridge. And because you're using the ingredients you have on hand, you can stick to the vegan diet that makes you happy, whether that means oil-free, gluten-free, soy-free, nut-free, you name it. You'll learn how to cook what you want, when you want it — every single time. Hello, I'm Patty Knutson, but my friends call me Sassy. Vegan since 1994, and proud of it. :) I'd be willing to guess that before you decided to change to a plant-based diet you popped into your kitchen, pulled out a few items, and got your meal on the table in a relatively short time. BUT THEN YOU WENT VEG, AND ALL HELL BROKE LOOSE, RIGHT? _"What should I cook? _ _"Which recipes are good? _ _"What are all these strange ingredients? _ _"Will my family/friends like what I make?_ _"And perhaps most importantly: Why am I talking to myself?"_ :-) WHAT YOU'LL LEARN HERE IS HOW TO ONCE AGAIN HAVE THE KNOW-HOW (AND THE COURAGE!) TO GO INTO YOUR KITCHEN, PULL A FEW THINGS OUT OF THE FRIDGE AND CUPBOARDS, AND IN RECORD TIME HAVE A MEAL ON THE TABLE. Only this time, all the ingredients are 100% vegetarian, natural, and based on whole foods. "This is the best cooking site EVER! This is cooking. This is what cooking is! I am helping a lot of people transition to veganism right now, and I will forward your siteto ALL of them!"
-- Antoine from Quebec, Canada HOP ONTO OUR FREE MONTHLY NEWSLETTER! JOIN THOUSANDS OF VEGETARIAN HOME COOKS AS YOU LEARN SUPER HELPFUL VEGAN COOKING AND NUTRITION TIPS AND ADVICE (YOU CAN ACTUALLY USE!) and a shot of inspiration to carry you through this plant-based cooking journey — all with a community of peeps like you who just want to create healthy and balanced and YUMMY whole-food plant-basedmeals.
PLUS, YOU'LL BE INTRODUCED TO THE COOKING STYLE WE PROMOTE SO YOU CAN COOK UP CUSTOM-MADE AND PERSONALIZED FREESTYLE RECIPE-FREE VEGAN MEALS THAT WILL INSPIRE YOU TO PLAY WITH YOUR FOOD. Do you ever make a plant-based dish that's surefire snooze material? All those beans and grains CAN get a little boring once in a while! Well, if so, you're in for a treat. BECAUSE I HAVE A FUN LITTLE EBOOK TO SHARE WITH YOU TODAY CALLED _SAUCY SASSY_ WITH FIVE OUT-OF-THIS-WORLD SAUCES THAT YOU CAN MAKE TODAY. If you're looking for something special to jazz up your meals -- or you've been having a hard time ditching the cheese because you miss that creamy sensation -- then you'll love these sauces! Plus, these dreamy sauces are based on healthy whole foods because that's what we teach here at Vegan Coach and have since 2007! You're going to love our unique newsletter. I pinky swear. :)READY TO JOIN US?
Click here to sign up today . OR KEEP SCROLLING TO LEARN MORE ABOUT WHAT WE OFFER HERE AT VEGANCOACH...
WE'LL TEACH YOU EVERYTHING WE KNOW ABOUT HOW TO COOK WELL-BALANCED AND EASY WHOLE FOOD PLANT-BASED MEALS Everything you'll learn in our jam-packed-to-the-gills vegan cooking and nutrition website is based on our motto of FREESTYLE cooking. Just like the improvisational performer who flies by the seat of their pants without a script, you'll learn how to go into your kitchen, see what's on hand, and then get cooking without a recipe. I PROMISE IT'S THE WAY YOU'VE ALWAYS WANTED TO COOK BECAUSE IT'S EASY, YOU USE UP THE FOOD YOU HAVE ON HAND SO NOTHING GOES TO WASTE, AND EVERYTHING IS BASED ON THE FOODS AND FLAVORS THAT YOU LOVE MAKING EVERYTHING YOU CREATE PERFECTLY SUITED TO YOUR TASTE BUDS. IN FACT, WE TAKE COOKING ONE STEP FURTHER... ...because _not only_ will you learn how to cook TASTY MEALS based on the flavors that you love, but we'll show you how to make NUTRITIONALLY BALANCED whole-foods based meals that are good for you,too!
Since 2007 I've been showing vegan home cooks like you how to pull together flavorful _AND_ well-balanced whole food plant-based meals. Because if your food doesn't provide the nutrients you need, what'sthe point?
We have all the tools you need that make it easier than ever to be a vegan success story. And we're ready to help you get there. WE HAVE SO MUCH HERE AT VEGAN COACH FOR YOU TO DISCOVER... So I've gathered up our most helpful pages and most popular vegan diet tips for you to explore: 1. LEARN HOW TO COOK VEGAN FOOD CUSTOM-MADE TO YOUR EXACT TASTES. Our Vegan Cooking Guide provides a long list of vegan foods, with detailed instructions on how to clean and prep each food, suggested cooking techniques, and "Flavor Matches" so you can build your own unique recipes on-the-fly, quickly and easily. For instance, ever get bored with broccoli?Ho-Hum. (Yawwwwn.)
A visit to our Cooking Guidecan help! There's a
world of delicious ideas just waiting for you to glam onto. IN THIS EXAMPLE, YOU'D SIMPLY FIND "BROCCOLI" ON THE FOOD LIST, AND THEN FOLLOW THE LINK TO LEARN HOW TO SELECT YOUR BROCCOLI, HOW TO CLEAN AND COOK IT AND HOW TO MIX AND MATCH SUGGESTED FLAVORS ANDCOOKING TECHNIQUES.
Kind of like Garanimals! ;o) Super cool. And SO helpful too. I promise you'll learn to whip up fantastic new and unique dishes while you add to your cooking skills every single time you step into the kitchen. Cooking skills that will stay with you for the rest ofyour life.
BY THE WAY...
OUR COOKING GUIDE CAN ALSO HELP IF YOU HAVE A RECIPE OR TWO THAT YOU LIKE, BUT IT JUST NEEDS SOMETHING -- YOU CAN'T PUT YOUR FINGER ON IT. The "Flavor Matches" will help you find the foods, herbs and spices that match perfectly with your chosen ingredient -- and add one (or more) of them to your recipe. You'll create a new recipe all your own! "OMG! Sassy, your site ROCKS! It's well organized & linked up w/ TONS of helpful hints & flavorful tidbits. The cooking guide made my dinner simple & scrumptious. Thank you! I'm totally bookmarking you. ;~)" -- Jeni from the great state of Texas 2. VISIT COOKING FROM SCRATCHTO SEE A REAL
LIVE VEGAN IN ACTION! :O) In our Vegan Coach world, cooking from scratch means taking whole foods from their raw state (like beans, whole grains, and veggies), cooking them up, then mixing and matching to make your very own one-of-a-kind vegan dishes. Click for examples of how you can easily learn how to cook from scratch every day.
And each and every dish I share with you includes a photo with a full explanation of how I pulled the dish together like these OMG-these-are-outstanding-and-I-can't-get-enough Quinoa BreakfastWraps. Yummmm...
3. COOKING YUMMY FOOD IS ONLY HALF OF THE EQUATION. IT'S ALSO IMPORTANT TO CREATE MEALS THAT WILL SUPPORT YOUR GOOD HEALTH. If you've found yourself removing animal foods from your diet, but you haven't replaced them with plant-based foods that supply equal (or better) amounts of nutrients, then you'll be interested in reading Vegan Nutrition Made Easy.
You'll also learn all about the ins and outs of protein, Vitamin B12
, the Vegan Food
Pyramid ,
vegetables ,
whole grains , and
more!
"We're completely mad about your site. We love every moment of it. Keep up the wonderful work ofeducating us."
-- Marc and Miljan, Chicago, Illinois 4. WANT SOME HANDS-ON HELPFUL GUIDANCE? You'll love our collection of fun and helpful online vegan eCourses.
WE'LL SHOW YOU HOW TO DESIGN A VEGAN LIFESTYLE THAT'S HIGHLY PERSONALIZED, SO EVERYTHING IS COMPLETELY CUSTOMIZED WHETHER PLANNING A MENU, STOCKING YOUR KITCHEN, CHOOSING INGREDIENTS TO COOK WITH, CREATING YOUR OWN RECIPES OR EXPLORING EFFECTIVE WEIGHT LOSS. All of our courses are based on the same "rules of the vegan road" that we've taught since we started VeganCoach.com back in February of 2007: How to live a personalized, customized and unique vegan lifestyle. Because YOU are unique! Our students love this experience, and I think you might too. :O) There is so much for you to discover on this site including MENU PLANNING AND WEIGHT LOSS TIPS, KITCHEN ORGANIZATION ADVICE, TIPS FOR NEW VEGANS AND SO MUCH MORE! AND IT'S ALL BASED ON OUR BELIEF (AND EXPERIENCE!) THAT CUSTOM-MADE, PERSONALIZED NATURAL PLANT-BASED COOKING IS THE BEST WAY TO LIVE AN EASY BREEZY VEGAN LIFESTYLE. (We even have some delicious vegan recipes — because sometimes you just need a recipe!) Be sure to look over our Sitemapfor an index of
many of the pages on this site. There's quite a few; you're bound to find what you're looking for. And if you have any questions we can help you with you can send me a note through my Contact form . Thanks again for being here! Now, let's get cookin'. :)*CHEERS!*
Patty "Sassy" KnutsonVegan Coach
Nutritional Consultant Chief Cook and Bottle WasherVeganCoach.com
p.s. Please LIKE and SHARE this page. Thank you for your support! p.p.s. Try our handy dandy Site Search to find a topic you'reinterested in...
"Your approach to vegan cooking is what I have been missing. I have been over complicating my WFPB journey which has led to limited success. I think others may feel as I did that vegan cooking is too hands on and intensive and shy away from it. Your site and courses are fantastic, showing people vegan cooking is nutritious, easy and tasty. I'm still early in my journey but I am much more confident now :0)" -- Erica Antos, Billerica, Massachusetts "I have been attempting to become a vegan for about 2 years. I was very bored and confused. Also, I still did not feel healthy because I was not a true Vegan. I was desperately searching for a blog or something to help me when I came across Vegan Coach. I have not looked back once. I have been on track and never felt better. I am confident to call myself a vegan with my head held high!!!!!!" -- Sherry Mendoza, Simi Valley, California "Today is my one year Veganversary. I have to thank you for providing so much helpful information on your website about how to actually choose, store, prep, and cook all of the beans, grains, and vegetables. You also taught me what I needed to have in my pantry so that I could prepare many basic vegan meals. "It is because of the knowledge I gained from you, that for the last year, I've been cooking all of my meals from scratch and eating vegetables, grains, and beans that I never tried in forty years. I was able to make an immediate switch to veganism instead of a gradual change because of your website. "Thank you for providing such a wonderful gift to us all!" -- Jessica Rempuszewski Conwell, Sarver, Pennsylvania "I hope you know how extremely helpful your site is. It's different than other sites....easy to read, understand, etc. Being vegan for 5 years, you get comfortable thinking you know most of it, but then a website like yours comes along and now I'm learning even more! Thanks again for all your wonderful info!" -- Lynne S., Rockwall, Texas "I just wanted to let you know that I have been trying my hardest to follow a vegan diet for 6 months and plan to continue that diet. I recently discovered your website, and it is just the thing I need to put everything in perspective. I was really getting frustrated with searching the endless sea of nutrition facts, recipes and just helpful information overall, but your site has really filled-in all the gaps. "I just wanted to personally thank you for the time and effort you have put into this website. It is simply a masterpiece." -- Adam King, Florence, Alabama "What I like best about your website and newsletters has always been your down-to-earth, never-preachy, always-patient presentation. You never take it for granted that your readers do or do not know something - you present information in a friendly, non-presumptuous, non-condescending way, just as though you were talking to a bestfriend."
-- Susan Covington, Richardson, Texas "Thank you for this site. I have been a vegetarian for over a year and am sick of hunting down cookbooks only to hope that the food comes out like it should. I like your approach of not using recipes as this is exactly what I have been trying to do lately. Just wanted to drop you a line to say that your hard work is appreciated!"-- Flix K., Texas
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Authored by Patty Knutson.
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