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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:

As mentioned, the Vegetarian Resource Group has a great online guide (also available in print) that you can use to navigate your way through the world of ingredients. I was reminded of this in their latest newsletter which mentioned Domino’s Pizza using a synthetic source of L-cysteine (we talked about that here, eeewwwww.)

I think the future for vegan-friendly additives is bright, like I explain in the video, and tomorrow we’ll talk a bit about how I handle weird food ingredients.


Saving time in the kitchen by cooking more

October 12, 2010

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 […]

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5 ingredients commonly mistaken as vegan

April 15, 2010

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 […]

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