A pot of slow-cooked feijoada is nourishing and will keep you and your family well fed and happy in the days leading up to Thanksgiving. If you host Thanksgiving, holiday week can be tricky meal-wise. Cleaning, shopping and Thanksgiving prep may muscle out making dinner tonight. One year in the run-up to Thursday night’s feast,…
The Answer is Beans – Farinata
Quick — what does this pancake and sustainability have in common? Beans. Tiny as beans are, they have the power to help solve the world’s biggest issues — climate change. Beans are low water, low carbon, high yield. In other words, they require fewer resources to feed more people. Unlike many crops which deplete the…
Red Beans and Rice – Leftovers Versus Lagniappe
Happy Presidents Day, and a little something for nothing — Red Beans and Rice Happy Presidents Day. For federal workers and many others, Presidents Day means an extra day off. An extra day off is such a luxury, a delight, a bonus. So why doesn’t an extra meal give us the same thrill? I’ve never…
Sprouting – Cocina Povera | Conscious Cookery Day 3
I wish we had a recipe for a coronavirus serum. But there’s some immunity-boosting magic we can all do. Sprouting. Sprouting pulses (dried beans) ups their digestibility and nutritional profile. They’re living foods with all their natural goodness intact. Besides, sprouting gives you another option for all those dried beans you stockpiled. Sprouting is cheap,…
My Favorite People, My Favorite Recipes – Joe Yonan
Impeachment acquittal, Trump’s State of the Union address, don’t get me started. What’s really exciting in DC these days isn’t happening on Capitol Hill, it’s happening at the Washington Post. Food editor Joe Yonan has fallen for beans. His new cookbook Cool Beans is a veritable love letter to legumes. This post contains affiliate links….
Chili-Spiked Tempeh With Green Beans and Brown Rice
Here’s to Gunter Pfaff, tempeh true believer and visionary. Meatless Monday: The Joy, the Soy, the (Sub-)Culture of Tempeh Originally posted on 08/09/2010 for Huffington Post. Betsy Shipley has seen the future, and it is an eco-loving foodie’s wet dream — honest, local, sustainable, organic, free of genetic modification, green, delicious, affordable and accessible to…
