Until the Melissa’s Produce demo with Jill Nussinow and the Sitram Stainless Steel Sitrapro pressure cooker, I was terrified of those ticking time bombs, but NO MORE! With Jill’s new book, Vegan Under Pressure, it takes the terror out of pressure cooking.
Devil lock. Skeleton makeup. Menacing gaze. Chiseled physique. All of these traits describe the self-proclaimed Vegan Beast, also known as Doyle Wolfgang Von Frankenstein. His career started in 1980 with the Misfits, and has since gone on to form Kryst The Conquerer, tour with Danzig, form the band Gorgeous Frankenstein, and now, the self-titled outfit,…
You don’t need basil or parsley to make a pesto. Use sugar snap peas, pine nuts and nutritional yeast to make this delightful sauce for your next pizza.
1000 Island Dressing is so easy to make, just takes at the very least, 3 ingredients, but I like to spice mine up with a little mustard and hot sauce!
Panisse is a dish from the region of Provence, France, consisting of chickpea flour that is hydrated with water, and allowed to cool. Like polenta, it hardens as it cools, is sliced into planks, then fried, making a crispy exterior, and custard-like interior.