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Check out my farm blog and take a virtual ride in a combine!

Below are a few sources I like for health, nutrition, and vegan inspiration.

Vegan Recipe Blogs
Cookbooks
Health
  • NutritionFacts.org - Dr. Greger's videos and posts on the latest scientific research on nutrition.
  • David Sinclair's research on aging, his Lifespan book, tweets and videos/podcasts - this October 2019 talk at Google is a good overview.
  • Articles in PubMed if I need to dig deeper into something. Peer-reviewed, quality-controlled; only journals that meet NIH and NLM scientific standards are indexed.
  • Learn about supplements I take, and why.

Popular posts from this blog

Za’atar Roasted Tofu with Chickpeas, Tomatoes and Tahini

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Judy and Robert made a variation of this delicious NYTimes recipe for Za’atar Roasted Tofu With Chickpeas, Tomatoes and Lemony Tahini for lunch before we enjoyed a beautiful hike through redwoods at Robert's Regional Recreation Area . Below is a variation close to what they made, and I want to replicate! Ingredients 14 oz firm tofu, drained 1 can chickpeas, drained, rinsed and patted dry 1 pint cherry or grape tomatoes (can also try butternut squash) 1 (8-ounce) bag leafy greens, such as baby spinach, baby kale, arugula, or mixed greens Salt and pepper Marinade: 3 garlic cloves, diced 2 lemons 2T oil 1 1/2 T za’atar dry spice mix  1 tsp dried oregano or marjoram 1/2 cup chopped flat-leaf parsley 2 T soy sauce (for 2nd half of marinade, used on tofu) Dressing: 1/4 C tahini 1 T honey 2T water Farro, barley, wild rice medley, or other grain, for serving Instructions Heat oven to 425 degrees. Cut the drained tofu into 1/2-inch-thick slices. Combine the chickpeas and tomatoes on a half...
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Mushroom White Bean Gratin

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Elsa made this dish for a dinner party a couple of times, served with a salad. It was so good; I loved the rich flavor from the white beans and veggies and crusty bread -- so much that I bought a 6-qt cast iron dutch oven largely so I could try this out. The recipe below I've adapted some to add more veggies and a mix of fresh herbs. Ingredients 1/4 C oil 1 leek (or onion), finely chopped 3 large carrots, cut in 3/4" pieces 3 large celery, chopped (optional) 1 large potato, chopped (optional) (or other root veggies) 10 oz mushrooms, sliced 4-5 cloves garlic, minced 2 T flour 1 C water 3/4 tsp salt 1/4 tsp pepper 1 T tomato paste OR 1 can diced tomatoes 1/2 tsp thyme 1/2 C dry sherry 30 oz white beans (cooked, or two 15 oz cans) 4-5 slices country bread, cut in 1/2" cubes 1/4 C oil (olive or canola) 1/4 C minced parsley OR mix of fresh herbs (basil, thyme, rosemary, sage) chopped Instructions Chop and dice the veggies. Whisk together the flour and water.  Saute onion (with...
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Whole Wheat Bread

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When we visit Robert and Judy, we often get to sample Robert's latest delicious homemade bread.  Robert shared with me the NYTimes recipe he follows for no-knead bread . He uses this recipe (also below, with whole wheat) with all whole-wheat flour, but suggested that I use some white flour the first time. I bought a 6 qt enamel dutch this week for this purpose, using it for the first time yesterday to make a yummy mushroom white bean gratin . Today I gave the bread a go. It turned out great! Definitely doing this again. Ingredients 1 C white flour 2 C whole wheat flour (or 1 C rye, 1 C whole wheat) 1/4 tsp instant yeast 1 1/2 tsp salt  1 5/8 C water (note: maybe more with whole wheat) Wheat bran or corn bran for dusting optional additions to dough: 1 C chopped walnuts, OR 2 T finely chopped rosemary 1 C kalamata olives Time needed: 18 hours + 2 hours + 40 min Instructions In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be...
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