I had a long chat this morning with Lorna Sass, best-known for three books on how to use the pressure cooker (she convinced me; I own three). She also wrote the prize-winning "Whole Grains Every Day, Every Way" and came to my kitchen a couple of years ago to cook some of them.
Sass was vegan for almost a decade and wrote a bunch of vegetarian books, which she told me are really vegan books. She only broke her very strict vegan regime when she met a guy who liked to eat cheese and sip wine. "Short-Cut Vegan" is her latest book. (She's with another guy, who is distinctly not vegan, she says.)
She was traveling and offered some great tips for packing things to go and eating at restaurants. Watch for the story next Wednesday.
Quick bean guacamole
1 can (15 ounces) navy beans, drained and rinsed
1 ripe avocado, halved, pitted, and cut into chunks
3/4 cup chunky salsa, or to taste
1 tablespoon lime juice, or to taste
Generous dash liquid hot sauce, or to taste
Salt, to taste
1 tablespoon chopped fresh cilantro (for sprinkling)
1. In a food processor, combine the beans, avocado, salsa, and 1 tablespoon of the lime juice. Pulse until the mixture turns into a coarse puree.
2. Add the hot sauce and salt. Taste for seasoning and add more salsa and lime juice, if you like.
3. Transfer to a bowl and sprinkle with cilantro. Adapted from "Short-Cut Vegan"
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.