The Veggie Queen™
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I wear many hats but they’re all related to great food that includes vegetables and other plant-based cuisine. I’m a vegetable and plant-food cooking expert, which includes vegetarian, vegan, some raw and gluten-free eating. Don’t worry about me turning you into a vegetarian; you have to do that on your own time. I just want to help you get more vegetables and plant foods into your diet, no matter what other foods you choose to eat. It can help you have a healthy and productive life. Do you have a question about veggies? Ask The Veggie Queen, — it’s free and confidential. Just click this button to get started. 
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What’s Up with the Fungi? |
We think of them as vegetables but mushrooms fall into a completely different classification — they are fungus (fungi is the plural). And because of that, they are nutritionally different than vegetables and other plant foods in some fascinating ways. Mushrooms, the fruiting bodies of fungi (in the same way that tomatoes are the fruiting body of the tomato plant), are unique in that they are not animal, vegetable or mineral. Mushrooms contain some compounds such as chitin (pronounced… |
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Mollie Katzen: Vegetables that Maybe You Can’t Live Without |
Mollie and I spoke about the book. She tells me that she’s very pleased with the book. “It’s storybook-sized which is 8 ½ by 11 inches. I did all the hand lettering and the fonts. It took me 1 ½ years.” She said that she felt the need to get back to something closer to the Moosewood style of a hand written and illustrated book. The bright green cover and colorful vegetable illustrations give away what’s inside the book. |
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No-Pressure Cooking – The Vegetarian Way |
If you’ve never seen a pressure cooker, they are a curiosity. If you have, you might conjure up frightening images of hissing pots and food on the ceiling, or worse. I saw the aftermath of my mother’s pressure cooker and vowed never to use one of those. And I don’t. My new, second generation, pressure cooker is safe, quiet and produces healthy food in a fraction of the time of conventional cooking methods, keeping me cool while cooking in the summer and making hot food really hot… |
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Quick Start Guide to Pressure Cooking |
No matter which brand of pressure cooker you choose, remember that the pot can only be one-half to two thirds full, depending upon the contents. I suggest choosing the largest cooker, 6-quart or more, that your budget and cabinetry will allow. Avoid aluminum and choose stainless steel. Look for a little button that pops up as opposed to any mechanism that will jiggle or hiss. This newer version is called a spring-valve pressure cooker. |
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