During a shopping spree a little over a week ago, I finally found fresh curry leaves, an important ingredient in the cookbook I’m working out of: Dakshin: Vegetarian Cuisine from South India. The recipes I chose to make were Beans Poriyal, Colocasia Roast (Small...
This is a guest post written by my Partner, D’Marie. I have been a vegetarian for a long time, approaching twenty years now. I have been a full on vegan for three or four and wheat free for two. This has been a long process, not an overnight change. Even...
I've got The Conscious Cook by Tal Ronnen in my hands right now. Yes, it is a two year old book, but he is still making news. I hadn't heard of him before because I wasn't following vegan blogs, and really don't have that much time. So I didn't catch reviews by those...
In order to bring you the Food knowledge and History section of this blog, I have had to become part food anthropologist, part researcher, and part historian. Not to mention a bit of a botanist to keep track of all the genus of plant life I am reading about. It boils...
Here’s the culinary reading list so far this month… Salt: A World History: I know, we’ve seen this one before, but I had to send it back to the library before I was done reading. This time I intend to finish it. Salt has had a huge impact on our...
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