Here’s a concise introduction to home fermenting, dehydrating, and preserving — beneficial and economical age-old techniques for today’s cooks.
Though convenient, processed foods don’t offer the nutritional value and benefits of the foods our ancestors prepared to sustain themselves. Fortunately, many of these previously popular dishes — like fermented foods and fruit preserves — are easy to make in your own kitchen, given today’s access to a wide variety of foods and cooking gadgets.
This recipe template for easy homemade vegan burgers basically consists of an onion-garlic sauté; beans, lentils, or plant-based ground; oatmeal and breadcrumbs; and a “flavor bomb”of choice. Simple and economical, you’ll love every bite!
The basic formula for these hearty burgers is inspired by my friend and colleague Laura Theodore, “The Jazzy Vegetarian” (that’s her brand, though she’s a longtime vegan).
Here’s a month’s worth of quick, easy vegan dinner recipes — ready to be served in 30 minutes or sometimes a bit less! You’ll find pasta and noodles, bountiful bowls, grain and bean classics, tofu and seitan dishes, big sandwiches, tortilla specialties.
Whether you want a quick dinner for weeknights or casual weekend fare, you’ll find lots of ideas and inspiration here. Within each of these recipes, you’ll find simple ways to complete the meal. Let’s dive right in …
This traditional Japanese-style cucumber and wakame salad is a type of sunumono — vinegary cold dishes that add savor to the plate. Wakame, is one of the most widely used sea vegetables in Japanese cuisine, surpassed only by nori and kombu.
Sunomono preparations can impart a range of vinegary, salty flavors, from mild to quite tart. This salad is on the mild side, though you can always ramp up the vinegar and salt to your taste.