Archive for Month: February 2017

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Homemade Soy Milk Powder Yogurt

I’ve had a bag of soy milk powder in my refrigerator for several months. I have no idea where it came from. I used it a couple of weeks ago to make one cup of soy milk for a smoothie. Meh, I wasn’t all that impressed. But I hate waste. I have this perfectly good bag of soy milk powder. What to make? Well, how about homemade yogurt? How about a smaller batch approach to homemade yogurt? I tried my standard method – heating soy milk to 180, whisking in agar powder, cooling, and the whisking in a probiotic (or vegan culture) […]

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Vegan French Dip Sandwich with beef-style Au Jus

I’m teaching a Vegan Meat cooking demonstration class next week so I’ve been playing in the kitchen. I took my standard pressure cooker seitan recipe and “beefed” it up with Catanzaro herbs. I sliced it and stored it in the broth for a few days while I dreamt up a yummy sandwich. This vegan French dip sandwich may seem a bit more labor intensive than my usual recipes. But don’t let it deter you. Make the seitan in advance. When you’re ready to make the sandwiches you’ll see that the onion soup broth and sandwiches come together fast (in under […]

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Seven years vegan! (My vegan anniversary radio program)

Wow, these past seven years of being vegan sure flew by! Dave and I sat down to talk about it on my radio program Easy Vegan this week. Take a listen here: or listen later on iTunes, Soundcloud or Stitcher!

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Enter to win a TofuXpress (1 U.S. winner + 1 Canada winner)

Oh, how I love my TofuXpress! Last week I conducted a live online cooking demo on vegan air frying on Facebook. I made the Mongolian Tofu recipe that will be in my forthcoming cookbook The Vegan Air Fryer (available for pre-order here) You were pretty excited about the tofu and you were really excited about the TofuXpress that I used. Well here’s your chance to win one of your very own!

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Whole Wheat Caraway and Pumpkin Seed Bread

Sunday was one of those magical days. I slept until my body was ready to rise – at a respectable 7:30 a.m. – and I enjoyed a leisurely morning in which I simply sipped coffee and dove into a book I picked up at the library this week (A Hope More Powerful than the Sea: The Journey of Doaa Al Zamel). While I was reading, Dave was in the kitchen, showing off some mad skills. He took the pretzel recipe that will be in my book The Vegan Air Fryer to make air fried pretzel bagels. He used an Everything but the Bagel […]

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Watch my Vegan Air Frying 101 cooking demonstration class!

Last night I conducted a Vegan Air Frying 101 cooking demonstration class for the Vegan Air Frying Enthusiasts Facebook group. What a blast! Only members can view the archive (that’s how videos that are original to a Facebook group work), so join here.

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Vegan Air Frying 101 online class

I love layering foods in my air fryer. The trick is to learn the cooking time for foods and add them accordingly. Diced potatoes usually take 16 to 18 minutes. Soy curls (rehydrated, definitely rehydrate them!) take about eight minutes. So, in under 20 minutes, I was able to enjoy this hot bowl of yum for brunch the other day. You can find the method I used for making this dish on my closed Facebook group (membership required): Vegan Air Frying Enthusiasts (join here) and on Instagram. (Why no recipe here? A vegan recipe creator’s conundrum). I’ll be talking about this strategy, and […]

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Guide for New Vegans

Today Marla Rose was my guest on Easy Vegan. She came on to talk about Vegan Street’s Guide for New Vegans and about building a vegan community, and communicating vegan messages, and why she’s an intersectional activist. I admire her so much! Take a listen here:   Affiliate links are used throughout this site. Shop with my affiliate partners here.

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“Fried” Lentil Burger (Pressure Cooker + Air Fryer Recipe)

I created a “Fried” Lentil Burger for lunch today! Combining my two favorite cooking methods – pressure cooking and air frying – this meaty vegan burger delivers flavor, texture, and – bonus – it’s super-good for you! As I mentioned in a recent blog post, I’m not sharing recipes on my site right now so you can find the full recipe in one of three places: 

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