Posts tagged as:


Erin called me out in the comments about last week’s newsletter, thinking I was advocating a progressively more restrictive vegan diet (and again Erin, thanks for the feedback and it’s not your reading, it’s my writing that’s to blame for the confusion.)

The truth is, you could eat nothing but mashed potatoes and vitamin pills for all I care, as long as the journey that got you there made sense.  The food takes up most of our attention, but being a longtime vegan is about so much more than that:

Like I said in the video, maybe it’s time to focus less on why people stop being vegan and more on why they stay. What non-food related vegan breakthrough did you have in 2010? Let us know in the comments!


As I promised in this week’s newsletter, here’s my new recipe for pomegranate balsamic vinaigrette salad dressing – I know, it seems like salad dressings are all we do for recipes these days (see tahini miso dressing here!), but what can I say that I haven’t already said? I really like salad!

Here’s what you’ll need:

  • Half a pomegranate
  • 1/4 cup oil (olive, Udo’s, canola, whatever you like)
  • 1/4 cup balsamic vinegar (we used white balsamic, red works too)
  • A pinch of pepper
  • A pinch of garlic powder

Mix it up in a blender – any blender will probably work, but we use a Vita-Mix, just like we have for the past 13 years or so – we use it almost every day, and if you’d like one you can use code 06-002733 at to get free shipping (and we’ll get a commission which helps pay the bills around here.)

This is a great dressing that you can make in small batches like I did or double it up.  I like to keep half the pomegranate to either snack on or throw into the salad as a topping.  Pomegranates are cheap this time of year around here, and they’re loaded with antioxidants and other things I don’t pretend to understand beyond the fact that they’re super good for you.

But like I said, be careful opening them up or you will end up with some crazy stains on your shirt! 🙂

{ 1 comment }

Want to learn some new ingredients? Vary your beans!

November 2, 2010

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 […]

Read the full article →