If you have something to say...
Say it on the Huffington Post
If you have something to say...
Say it on the Huffington Post
Why bother making your own vegan cheese when you can buy it? "I don't want to put down any other cheeses, but you get this artificial chemical flavor in your mouth," says the "Vegan Mashup" star. "I don't consider that food. I'm all about real food."
She grew up in Sheboygan, Wisconsin, where a meal meant "the three-point landing -- a huge hunk of meat and two little piles of something vegetable-ish." She moved to Portland for culinary school but kept her Sheboygan mindset. Food meant "midwest fare -- always meatcentric," she says.
Bittman's been writing about food since 1980, long enough to know "there's no reason to believe you and I are going to eat the same way. There's differences in age, gender, where you eat and where you work, whether you cook, whether you travel, all of that effects how you eat."
Truly, Mark Bittman's new book Vegan Before Six is offering a way of eating that could be transformational: Readers will lose weight (if they have weight to lose), have more energy, and suffer much lower risk for diabetes and heart disease. And animals and the earth will be better off.
The irony is, I'm crazy about your great natural cholesterol-reducing foods. I love oatmeal. Oats weren't in the picture (or in the kitchen) when I was a kid. I came to this passion as an adult. They're so soothing, so filling, so energizing. We're not talking your wimpy instant oats.
Welcome to that fabulous planetary party, Earth Day. How can you best celebrate Mother Earth? Use more twirly incandenscent lightbulbs? Walk instead of drive? Good ideas, but the biggest present you can give the planet is to show some plant-based love.
What would make you change the way you think, the way you eat? For many, the answer is Carol Adams' 1990 eco-feminist work, "The Sexual Politics of Me...
"Seitan isn't a meat replacement, it's a food stuff in its own right," say the seitan specialists behind Monk's Meats, which produces between 100 to 150 pounds of seitan a day.
It's time to get your party on. We're two weeks away from US VegWeek. Sponsored by the animal-friendly folks at Compassion Over Killing, it begins on Earth Day, Monday, April 22 and offers a week of celebration, with meatless giveaways, screenings of vegan flicks, cooking demos, potlucks and specials at your favorite restaurants, all for a great cause.
Good health and good food are intertwined for Austin-based Sarno. He comes from a gregarious, Italian cooking-obsessed family, but grew up as an asthmatic kid who spent much of his childhood sucking on inhalers and "going in and out of hospitals."
We might package Passover and Easter tidily with other things, with a little "Next year in Jerusalem" here and "He is risen" there, but at their heart, both celebrate spring the season of love, of desire and blossoming. Before there was formal religion, there were birds, bees, squirrels and sex.
I love Brooklyn eating because it is less crowded and less sceney. It's all about the food. Chef Samuel Beket at Hill Cafe in Brooklyn was such a pleasure.
Along the grey knot of expressway engirding Miami International Airport, you'll find row upon row of warehouses, industrial sites ... and small spot of green.
Raichlen still makes your mouth water and nostrils flare, he's just doing it with dishes that give vegetables the grilled glory they deserve. Get used to it. "You'll see more people incorporating grilled vegetables into meat dishes in America," he predicts.
Canine cookbook author Rick Woodford (Feed Your Best Friend Better) demonstrates an easy granola bar recipe that your dog will enjoy. Woodford believe...
