You may already be a fan of summer rolls (sometimes called salad rolls, or Vietnamese Spring Rolls), in which case you’ll understand my great enthusiasm for these. But if you aren’t familiar, you’re going to thank me once you try … Read more
This time of the year, nobody wants to be stuck in the kitchen when we could be outside savoring precious hours of extra daylight. But alas, someone has to make dinner, and that someone is usually me.
My slow cooker and I have been pretty good friends for a long time, but I’m head-over-heals in love with it now, thanks to Kathy Hester’s newest book, Vegan Slow Cooking for Two or Just for You.
My friend Jeri and I recently conducted a vegan cooking demonstration for an audience of about 50 people at the Caroline Kennedy Public Library. We chose a breakfast menu, featuring this Curried Tofu Scramble.
The first time I made Spicy Peanut Sauce, I jotted a quick note in the margin for next time: double this. And I come to the same conclusion each time I make it. Peanut Sauce is addictive.
