I am ridiculously excited about this post for 3 reasons. I didn't have a real potato masher, but I figured out the way to get the chickpeas to the perfect flaky surface. First, I used home made chickpeas which i cooked last night with a little salt, and then I used the slicing cutting tool of my food processer. I sliced up the chickpeas once, and i quickly put them again through and sliced them again. They proved perfect.
And do you know what? I have found a balance. On most days and nights, I am vegetable based. I no more subscribe to labeling or defining oneself based on food. I love to say my way of eating is devoted to a majority of plants, with a few servings of creature food(s) a week. Salmon, tuna, sardines, trout. Eggs. Trim rooster/drumsticks. I've now implemented Hydrolyzed, Grass-Fed Meat Collagen natural powder for my stomach troubles.
Hi Kathryn! You talk about a great point about the public anxiety of following a rigorous regimented diet! I always hated when people would review the top to improve restaurant programs or put together special meals for me personally. It made me feel bad and also made me somewhat annoyed that they were putting a great deal attention on me after i hadn't asked for it and just wished to be easygoing. I also think if something doesn't fit with your lifestyle, it's not best for you. If you want going out, posting foods with friends, enjoying all types of foods, and not thinking to much about it then there's nothing incorrect with that. Your diet must support that.
I'm a relatively new devotee of your scrumptious blog - found out it over the summertime while googling what I will do with dark-colored beans, lime and cilantro. BEST arbitrary discovery I available (your cumin lime black bean quinoa salad - !! My tastebuds died and went to gastronomic heaven!) I used to be hooked. By now I've made dozens of your recipes and have yet to be disappointed by anything. My laptop has carved out a little niche in the kitchen and your link is used a whole lot I've been contemplating making it my home site… :) That said, I dearly love a delectable cookbook and am delighted that you are adding one out. Can't delay!! Many thanks Angela, for turning your abilities to creating such a great blog.
Vegan pizza can be an art form, and Vegan Korner appears to have this skill down. We had the supreme pizza, which had a little of everything, and it was delicious. I type of want to consume my leftovers now, but it's prematurily . for lunch! My only problem, which I acknowledge is a one, would be that the sausage was a chorizo-style, alternatively than an Italian-style. (I prefer the latter, but this will not signify this pizza is anything significantly less than good!) At first I was just a little nervous about it because Daiya is not my favorite of the vegan cheeses, but they do great with Daiya. Even the cheesy garlic clove bread was delightful and absent the strange Daiya aftertaste. My hubby also greatly relished the jalapeno poppers, too, which (pleasantly) shocked us to be more like cheesy-pepper empanadas than what most jalapeno poppers are like. (Read: These are huge!) The vegan ranch that complements it is exceptional, too.