Seriously, this is one of the easiest ways to learn new ingredients, and it works for beans better than anything else I can think of (I wouldn’t try it with spices, for example) – even the deadest of palates is going to learn something from this with relatively no risk:
If you want a great way to cook beans, I highly recommend a pressure cooker – we did a video a while back explaining the process, and it’s really not as scary as it seems!
Doesn’t it sometimes seem like you need a chemistry degree to be able to understand what’s in packaged food? Good luck figuring out if the ingredients are remotely vegan, right? Actually, it’s not that bad:
No, this isn’t the “make twice as much and keep half for leftovers” tip for saving time that you always hear – that never works for me, unless the goal was secretly to get me to each twice as much. Instead, here’s how we made an amazing lunch that only took, oh, a week or […]
When you’re starting out as a vegan, it’s best to stick to the “Big No No’s” like meat, milk, eggs, etc when you’re scanning ingredients labels, but once you’re comfortable with the basics, it’s a good idea to dig a little deeper. Today I want to cover some ingredients that often aren’t thought of as […]