Enjoy a quick, flavorful Instant Pot vegan ratatouille! This healthy, plant-based French stew combines zucchini, eggplant, bell peppers & tomatoes–the delicious taste of summer. This recipe is adapted from America’s Test Kitchen. Last week, my daughter-in-law gave me a big, beautiful eggplant from her garden. (She lives in eastern Washington with much more heat than…
Belief Bakery This recipe originally appeared in the November 26, 2022 issue of Guide magazine, a publication for children ages 10-14. It is the ninth in a series of 28 installments called “Belief Bakery” which uses a hands-on cooking project to illustrate the 28 fundamental beliefs of Seventh-day Adventists. This project is in collaboration with my husband,…
If you’ve been intimidated by dark green leafy vegetables, try this simple cooking technique for starters.
If you can find it, use lacinato kale. This tender variety is also called dinosaur, black palm, or Tuscan kale.
Roasted cauliflower doesn’t get easier than this. Just cauliflower and salt and a hot oven are all you need. Well, and a rimmed baking sheet. You don’t need oil for roasting vegetables. If you want the flavor and sheen from oil, toss it with the cauliflower after baking. That way the oil doesn’t get damaged…
Beans and greens go together in cuisines around the world. Combine these two ordinary foods for a winning combination of flavor, color, and nutrition. Serve with pasta or a whole grain for a more substantial dish, or over toast for breakfast.
A Delicious Way to Enjoy Kale I set out to create crispy kale chips seasoned with a delicious cashew coating. This huge kale plant is responsible for launching me into kale chip experimentation. I planted it as a seedling last spring in my kitchen garden. And now, almost a year later, it threatens me. “If…
