RadioBDC Logo
Don't Take The Money | Bleachers Listen Live
 
 
< Back to front page Text size +

Everyone's becoming vegan

Posted by Sheryl Julian  May 21, 2009 05:16 PM

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

lornabook.JPG

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
Serves 4

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"

About Dishing

What's cooking in the world of food.

Contributors

Sheryl 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.
 

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at recipebox@globe.com. To discuss your recipes, click here.
Required
Required
archives