Cooking, Coaching, and Consulting

I am the author of The Vegan Air Fryer and Vegan Pressure Cooking, co-author of Vegan for Her, co-creator of Real World Vegan Meal Plans, and founder and culinary director of the Colorado Springs Vegan Cooking Academy. I share vegan recipes and meal ideas and compassionate living tips. Welcome!

— My Books —

The Vegan Air Fryer

Enjoy your favorite plant-based fried foods without all of the added fat! If you love fried foods, but don’t want all the oil and mess of frying, then you will want this cookbook. It shows you how to "air fry" your favorite fried foods with little or no cooking oil. JL Fields, author of Vegan Pressure Cooking, has done the research, development, and testing, so you can serve crispy French fries, eggrolls, and all kinds of fried food in minutes – without frying. Now you can eat healthier versions of delicious "fried" food!

Vegan Pressure Cooking

Say goodbye to long cooking and preparation times. With a pressure cooker, you can cook filling, nutritious meals in under an hour and with little mess or cleanup. It's not only delicious, but easy too! With Vegan Pressure Cooking, you'll learn all of the ins and outs of pressure cooking--including why there's no need to be scared of trying something new! From choosing a pressure cooker that suits you best to understanding the ingredients that are perfect for pressure cooking - including beans, grains, hearty vegetables, and more.

I’ve been home from the book tour (see my next stops at the end of the post) for nearly a week and that means I’ve been cooking up a storm!

Air fried tofu, broccoli and cauliflower over brown rice | @jlgoesvegan

Air fried tofu, broccoli, and cauliflower over brown rice.

Kitchari and Steamed vegetables | @jlgoesvegan

Kitchari and steamed vegetables.

Bean salad and air fried kale chips | @jlgoesvegan

Bean salad and air fried kale chips.

Quinoa salad and spicy bean and collard green soup | @jlgoesvegan

Quinoa salad and spicy bean and collard green soup.

Leftover spicy bean soup with leftover quinoa and air fried tofu | @jlgoesvegan

Leftover spicy bean soup with leftover quinoa and air fried tofu.

TVP Oatmeal with fresh berries and cinnamon | @jlgoesvegan

TVP Oatmeal with fresh berries and cinnamon.

White bean miso puree on sourdough toast with air fried kale chips and raw veggies | @jlgoesvegan

White bean miso puree on sourdough toast with air fried kale chips and raw veggies.

Sambel Goreng Tempeh Salad | @jlgoesvegan

Sambal Goreng Tempeh Salad (the tempeh recipe is in my book The Vegan Air Fryer).

And over the weekend I pulled my two sourdough starters out of dormancy to feed them and bake bread. I had enough starter to make a big ole loaf of bread but then I started thinking about how dinner rolls might turn out. So I divided the dough and ended up with this.

Those rolls needed to be slider buns!

Since bulk cooking is my thing – a couple of pressure cookers going on a Saturday or Sunday is all it takes to have food to mix and match into meals all week long – I knew I probably had something in the refrigerator to throw together to make veggie sliders. I found cooked scarlet runner beans (made with a bay leaf, cumin, cinnamon and an entire jalapeno, chopped) and a grain mix of brown basmati rice and farro. And those bulk cooked beans and grains and the adorable little sourdough rolls turned into Bean and Grain Sourdough Sliders.

And here’s the simple recipe: [click to continue…]

Affiliate links are used throughout this site. Shop with my affiliate partners here.

Get 10% off the VeggiDome at checkout with code JLFIELDS “VeggiDome”

{ 2 comments }