Vegetarian Basic Cooking Techniques

100% Whole Wheat Pizza Dough by Hand with Overnight Cold Rise

March 4, 2016 All Year

whole wheat pizza with pineapple, red pepper, Asiago and Parmesan

100% whole grain pizza dough made by hand with an overnight cold refrigerator rise. The recipe uses half regular whole wheat flour and half white whole wheat flour.

0 comments More →

Brown Rice Onigiri

April 21, 2013 All Year

Brown rice onigiri, the perfect snack for a picnic under the cherry trees.

18 comments More →

Preparing Chestnuts

December 28, 2012 Fall

carving an X in the chestnut skin with a chestnut knife

How to cook and peel fresh chestnuts.

2 comments More →

Steamed Tempeh

September 24, 2012 Vegetarian Basic Cooking Techniques

tempeh in a metal steaming insert in a pot

How to steam tempeh, and why you might want to.

7 comments More →

The best mangoes

April 15, 2012 Spring

Learn about the best mangoes available in the US, Ataulfo or champagne mangoes. Why the most common grocery store variety, Tommy Atkins, is not as good. How to cut mangoes, and what to do with them.

10 comments More →

Marinated Ginger Garlic Tofu

April 11, 2012 Dairy free

Use a basic tofu marinade with ginger, garlic, tamari and dark sesame oil to add salty, spicy, and deep flavor to a block of tofu.

4 comments More →

Preparing Spaghetti Squash

March 12, 2012 Vegetarian Basic Cooking Techniques

How to cut, bake and remove the strands from spaghetti squash.

0 comments More →

Young Coconut Smoothie

March 2, 2012 All Year

Learn how to prepare a young coconut and make a naturally sweet and creamy smoothie from the clear coconut water and soft coconut meat within.

3 comments More →

Vegetable Stock

February 24, 2012 All Year

A base of this richly flavorful stock makes vegetarian soup, stew, or stuffing shine. It’s made with carrots, celery, leeks, onions, parsley, thyme, potato peels, garlic cloves, bay leaves and peppercorns.

3 comments More →

How to Cut and Clean Leeks

February 22, 2012 Vegetarian Basic Cooking Techniques

Yet another thing I learned from the The Complete Italian Vegetarian Cookbook: how to cut and clean leeks. Leeks have a very mild flavor compared to a regular onion and make a great soup or stock. A leek looks like a giant overgrown scallion. The white portion is what’s commonly eaten. To encourage that portion of […]

2 comments More →