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In The Kitchen: Cooking Pumpkin

It’s the time of year when just about every foodie magazine and television show is featuring something made out of pumpkin! So often, though, the recipes call for canned pumpkin puree. It will work, if you don’t have access to the fresh stuff, but making your own is not all that difficult! Start with a

 
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In The Kitchen: Vegan Mozzarella

In keeping with my make-it-from-scratch theme for my pizza, I opted to make vegan mozzarella cheese from scratch. I cheated a bit, because I used the recipe from this book: The book is “Artisan Vegan Cheese”, by Miyoko Schinner. The recipe is on page 44, and it’s called “Meltable Mozzarella”. Note: Read the entire post

 
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In The Kitchen: Basic Pizza Sauce

On Monday, when I made pizza, my goal was to make it as much from scratch as possible. While the dough was a challenge, I already knew I could make pizza sauce easily! You can do this yourself, and don’t have to buy some Frankenfood brand in a jar or can. And best of all:

 
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In The Kitchen: GF Vegan Pizza Crust

I love pizza. For years I’ve made regular (wheat) pizza dough from scratch without any problems. It was easy and we had home-made pizza fairly regularly. Since going gluten free, anything even vaguely bread related has been quite a challenge for me. But, once I got the flat bread figured out, I was pretty sure

 
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In the Kitchen: Jicama

Daryl: Knarly, Dude! What is that thing? Sam: I dunno. I found it in the grocery store. I thought you might know what to do with it? Daryl: Ummm… Looks like a door stop to me! OK, enough fun. This thing is a Jicama! (And it actually is gnarly, as you’ll see in a bit.)

 
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In The Kitchen: Crockpot UnFried Pinto Beans

Do you buy canned refried beans? A lot of people do because they can’t figure out how to make a good, homemade version. But, if you make them yourself, you can control exactly what goes in them and make a healthier version. You’ll also save money, because dried beans are a lot less expensive than

 
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What’s For Dinner: Coleslaw Vegan Style

Coleslaw is quick and easy to make… Even if you’re starting the dressing from scratch! It can be a side dish, or eaten as a snack. It’s great for picnics and tailgate parties. But how do you make a vegan dressing? Start with a commercial Vegenaise? Not me! This is how I make vegan coleslaw

 
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In The Kitchen: Make Your Own Rice Milk

Aren’t these some of the prettiest milk bottles you’ve ever seen? I got these at the Container Store for about $4 each. The covers are plastic lined, and they hold a quart. (You can also purchase the covers separately.) If you need a lot of them, they are also available on Amazon, Quattro Stagioni Milk

 
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In The Kitchen: Basic Nut Crust

This is a basic, no bake, nut and grain crust for no bake pies. It’s easy to make, and easy to alter depending on the flavors you like and any allergies you may have. Here’s the setup for the one I’m making today. Equipment Food Processor 9-inch pie plate Ingredients 6 Medjool dates, pitted, cut

 
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In The Kitchen: Tomatoes

I recently got twenty pounds of California ripe tomatoes as an addition to my regular Bountiful Baskets. That sounds like a lot, doesn’t it? Well, it looks like this: See, not quite as much as you thought it would be! These were ripe, meaty and delicious! I love tomatoes. They are really good for you,

 
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