How To make Moosewood Beans
1 lb Dried beans, soaked for at
-least 2 hours 3 md Tomatoes
1 lg Onion, chopped,
2 md Cooking apples, coarsely
-chopped 2 c (1/2 lbs) mild cheese
2 tb (at least) chili powder and
Dried mustart Salt and pepper to taste. Boil the beans for 1 1/2 hours, then drain. Sautee onions, and mix in. Add everything else, place in a casserole, and bake for 1/2 hour at 350. My personal adjustment would be to cook the beans with a ham-hock, and possibly a bay leaf and a stalk of celery, but that would be the cook's choice. Oh yes, anything that looks large when you place it in the pan should have been chopped. (I don't feel like editing the recipe right now) From "The Moosewood Cookbook" tonight. It's generally a good intro to vegetarian cooking, with recipes that could be "de-veggied" if necessary. * From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers! Posted by FERD on 12-04-95
How To make Moosewood Beans's Videos
VEGAN MUSHROOM WALNUT BURGERS - My Fave Veggie Burger, 100% Plant-Based
VEGAN MUSHROOM WALNUT BURGERS - My Fave Veggie Burger, 100% Plant-Based
Thanks for watching! Here's the original video:
And here's the full blog post with the written recipe:
Annnd another blog post, written by my mom, with tons of other substitutions:
FLAX EGG INSTRUCTIONS: Mix 1 Tbsp ground flax with 2 Tbsp cold water. Stir to combine, and let it sit for 5 minutes.
I hope you enjoy these burgers as much as I do! I made about three batches while making this video so my freezer is full and I'm set for the summer.
Let me know if you have any other questions!
About me:
I'm Paula. I'm a former professional cook and overall eating enthusiast.
I started this channel because I love making dinner and I love eating dinner.. but mostly it's because all I've ever wanted in life is to have my own cooking show. When I didn't get a callback after submitting my tape to Food Network in 2003, I put that dream to rest for a while. Until I clued in, I can do it myself on YouTube!
I love sharing the tips I've learned from professional kitchens and tidbits from my holistic nutrition education. But mostly I just want to show you how to make dinner. (See what I did there?) ????
My cooking style is simple but flavourful. I cook with a lot of veggies but I'm not vegetarian. For me, a typical dinner is plant-forward, budget-friendly, non-fussy, and really delicious. As a step-mom, I make a lot of family friendly comfort food, as well as a lot of simple, realistic dinners for one (or two).
If this sounds like your vibe, subscribe to my channel here:
I upload new cooking videos every Wednesday.
Follow me on Instagram for occasional dinner adventures:
????
Visit my website for full recipes and food-related ramblings:
????
???? Amateur video production by me, Paula Hingley.
???? I live on the Canadian West Coast.
#howtomakedinner #mushroomwalnutburgers #veggieburgerrecipe
Healthy Green Bean Casserole with ALL Fresh Vegetables
Everybody loves Green Bean Casserole! Huh? No? That's because you've been making it wrong!!! Throw away the cans of soup and gray beans. Make your favorite casserole with fresh produce and enjoy green bean casserole for what it was meant to be. This recipe uses no salt. If you're on a low-sodium diet, this is the recipe for you! Learn to cook from scratch and enjoy your food.
French an Onion Tutorial Starts at 01:30
Mushroom Gravy Technique 11:00
Blanching Green Beans 10:03
It's Always Better Done Yourself:
Where did I learn all of this? I read. I read books, not spurious crap on the Internet, but real, honest to God books!
Here's the reading list:
Wild Fermentation, 2nd Edition by Sandor Ellix Katz
The Art of Fermentation by Sandor Ellix Katz
Vinegar Revival Cookbook by Harry Rosenblum
Nourishing Traditions by Sally Morrel Fallon
True Brews by Emma Christensen
Real Food Fermentation by Alex Levin
The Big Book of Kombucha by Hannah Crum
New York Times Cookbook by Amanda Hesser
Pollan on Food Boxed Set by Michael Pollan
Charcuterie
by Michael Ruhlman
On Food and Cooking by Harold McGee
The Moosewood Cookbook by Mollie Katzen
This Anti-inflammatory Meal Will Make You Feel Great
This dish is loaded with nutrients and anti-inflammatory ingredients that will have you feeling great. While this is definitely a comfort food, this creamy coconut rice and spiced chickpeas dish is great year round.
This dish is simple, easy, ready in 30 minutes and all made in one skillet!
Give it a try and let me know what you think!
???? Shop Merch! ????
★Recipe ★
????
Timestamps:
00:00 How to Make Creamy Coconut Rice and Spiced Chickpeas
3:50 Creamy Coconut Rice and Spiced Chickpeas Finished
4:00 Are you Pumpkin’d out?
4:30 Why You’ll Love This Dish
4:50 Benefits of using a large pan
✔️Did you make this? Share a photo on IG and use #MakeItDairyFree to be featured!
Thanks so much for watching. We’d love if you could click the “Thumbs Up!” Button, leave a comment below and Subscribe to my channel!
Subscribe to our taste test channel →
Make It Dairy Free Website →
Weekly Newsletter (FREE Top 15 Vegan Recipes when you sign up!) →
Instagram →
Facebook →
Twitter →
Pinterest →
Contact us → makeitdairyfreetoday@gmail.com
Private Facebook Community →
#VeganMeals #VeganDinner
★Products That I Used For This Recipe★
*Affiliate Links for products help me make these videos. Thank you for your support.
Our Photography/Videography Equipment →
*Bear Claw Mitts:
*Black Measuring Cups and Spoons:
*Black Utensils:
*Bowls (Small):
*Colander:
*Cutting Board (Round):
*Garlic Press:
*Glass Mixing Bowls -
*Hand grater:
*Induction Burner:
*Kitchen Knife Block Set:
*Kitchen Towels:
*Pots and Pans:
*Tiny Whisk:
*Wooden Utensils:
-Note: Not all products are exactly as seen in video.
Moosewood Vegetarian Restaurant
Come explore the wonderful food at the Moosewood vegetarian Restaurant
Dreams of Moosewood
Jay sits down with five members of the Moosewood Collective.
The Heart of the Plate | Mollie Katzen | Talks at Google
Mollie Katzen changed the way a generation cooked with the publication of the Moosewood Cookbook in the 1970s. Hailed by the New York Times as one of the best-selling cookbook authors of all time, she is widely credited with having brought vegetarian cuisine into the mainstream.
Her new cuisine is sharper, livelier, and more relaxed than ever. Optional enhancements to each recipe allow cooks to improvise, taking dishes in many different directions according to their own tastes.
About the Chef: Mollie Katzen, with over six million books in print, is listed by the New York Times as one of the best-selling cookbook authors of all time. A 2007 inductee into the James Beard Cookbook Hall of Fame—and largely credited with moving plant-based cuisine from the fringe to the center of the American dinner plate—Katzen has been named by Health Magazine as one of The Five Women Who Changed the Way We Eat, and she has been a member of the faculty at Healthy Kitchens, Healthy Lives, the groundbreaking annual symposium co-hosted by The Culinary Institute of America and the Harvard School of Public Health, since its inception.