Veggie Queen Newsletter
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Enjoy My Latest Newsletter from August 2012
The summer is coming to a close, or at least that’s how it feels with schools starting up again. For the first time in many years, I am not teaching at Santa Rosa Junior College as the semester starts. I begin again in October which will give me plenty of time to continue working on my next book, Nutrition CHAMPS, which you will hear much more about in the coming months as I sit – head down at my computer. For now, though, we still have summer and its abundance, at least here in California. And judging from responses on Facebook to what I ought to write about, many want to know about how to put things up for the coming fall and winter. Someone wanted to know how to make sauces to keep things fresh in the winter. There is, of course, always pesto which I had in the last newsletter. If you missed it email me firstname.lastname@example.org for the recipe.
Where You’ll Find The Veggie Queen
August 27th, Santa Rosa Recreation and Parks, Finley Center
Can You Can? If you are local, this is a chance to come can with me. If you can’t make it, I will be offering another canning class in October. Check this out here. (look under classes and activities: cooking)
September 13th, National Heirloom Exposition, Santa Rosa, CA at 3:30, I’ll be doing a Show, Tell and Taste™ talk about heirloom vegetables. The event runs from September 11th to 13th and was just amazing last year. I hope that you can make it.
September 16th at 12 noon, you’ll find me speaking about kimchi or something else fermented at the Farm to Fermentation Festival in Petaluma, CA. You can find out more here. Sandor Katz is the main attraction.
September 20th, I will be teaching Fearless Pressure Cooking in Portland, Oregon at In Good Taste. Tell your friends who live in Portland as I want to spread the word about why the pressure cooker is so exciting and makes great “fast food”.
September 23rd I will be speaking at the Portland VegFest at 3:30 on The Formula for Improving Personal and Planetary Health = Plant Foods + The Pressure Cooker(or something like that since no cooking is allowed there). If you are nearby, come say hello.
On September 27th, I will be teaching a Vegetable Workshop at G & G Ginger Grille in Santa Rosa, CA. The class is suitable for people who follow the McDougall (or other oil-free eating) plan and/or a gluten-free diet. More details coming soon. Remember that I am available to travel to your town to teach with advance planning. Just let me know. I have Las Vegas on my calendar for some time this winter, and possibly a trip to Salt Lake City. Your city could be next, just ask email@example.com.
Just a few tidbits, food for thought:
Prop 37 is on the ballot this fall. It is the Mandatory Labeling of Genetically Engineered Food Initiative and would require labeling. Not sure how you feel about this. I am not a fan of GMO (genetically modified organisms) foods. Since they are now in our food supply, I suggest that foods be labeled. One way that can help you avoid GMOs is to buy certified organically grown food products. This is a complicated issue so this is all that I can say here but I’d like to know what you think.
In my local newspaper there was an article on a program that we have called Go Local. There are interesting statistics about how going local helps employ people. You can read it in the Press Democrat by clicking here. The man in the photos is someone that I know and Santa Rosa Community Market is my local natural food store. I shop there regularly. I recently saw BC out in the world and did not recognize him as he has lost a lot of weight. He did this purposely by cutting portion sizes and not drinking beer. Very interesting. Even more interesting is a discussion of buy local. I support my local farmers because without farmers, we have no food. My produce does not come from Walmart or the big box stores. But that’s just me. I make up for potentially higher prices by buying other items in bulk, cooking and freezing food, avoiding processed food and the like. I am sure that you have techniques for shopping. Want to share?
B/R/K Pressure Cookers are on Sale until September 9th
My favorite sets of pressure cookers are now on sale. The B/R/K cookers are beautiful and functional and come in a set with a smaller pot and a larger one. They come in 2 sizes: an 8-inch with a 3 quart pot and a 5.5 quart pot (LINK HERE) for $229.99 plus shipping and a 9 ½-inch which has a 4 quart and 7 quart pot for $259.99 plus shipping. (The sizes are actually in liters rather than quarts so they are a tad larger than stated.) Both sets come with a glass lid and an extra gasket. See them on my website here. If you want to see one in action you can click here.
Listen to me chat with Dr. Don about Fermenting
Last week I had a chance to be on the Dr. Don show again. We talked fermenting. He even got his wife, Sandy Lubinski (aka Super nurse Sandi or the Kimchi Queen) involved.
My favorite new cookbook
When you hear me waxing on about a cookbook and showing it to everyone I know, you know that it’s got to be incredible. This is the case with The Great Life Cookbook by Priscilla Timberlake and Lewis Freedman, RD, which I first read about in the T. Colin Campbell Foundation newsletter. Priscilla sent me a copy to review and wow.
The book is full color with beautiful photographs of the food. The book has large scale recipes (for 20 to 24) that are gluten-free, with oil-free options and based on whole foods. This book grew from a lovely idea of Friday night dinners which the authors held for 17 years. There is one large menu per month which highlights seasonal produce. The recipes (from soup and salad to dessert) are easily scaled down and include gems such as Quinoa Tabouli, Pressed Arugula and Cabbage with Lime, Roasted Zucchini, Yellow Summer Squash and Carrots, Millet Croquettes with Orange Miso Sauce and Theresa’s Blueberry Crunch Cake. This is simple but delightful food. I highly recommend this book.
Disclosure: I was provided a copy of The Great Life Cookbook to facilitate this review. All opinions are my own. Photograph used with permission.
It’s the time of year that summer squash is abundant, so here are a couple of recipes for how to use it. The soup recipe can use a lot of squash so load it up. You need creative ways to use it up.
Summer Squash Chowder
I like this soup because it tastes so fresh, it’s low in fat and can be served hot or cold. Add as much squash as you can.
1 cup chopped onion
3 cloves garlic, minced
1 ½ cups diced new potatoes
4 – 6 cups sliced squash, any mixture of pattypan, zucchini, scallopini, crookneck
½ cup chopped basil
3 ½ vegetable broth
1 cup rice, multigrain or soy milk
Salt and freshly ground pepper, to taste
Basil sprigs, for garnish
Heat a large pot. Add the onion and cook over medium heat for 2 minutes. Add the potatoes and about ¼ cup water to keep the vegetables from sticking. Cook for about 10 minutes, adding more water if necessary. Add the broth and squash. Stir well and bring to a boil. Reduce the heat to a simmer and simmer for 5 minutes. Add the basil and cook another 5 minutes or until the squash is soft. Blend with an immersion blender or in the blender or food processor, in 2 batches, until smooth. Return to the pot, if using a blender or processor. Add the milk and heat through. Serve immediately garnished with basil, or chill and serve cold.
You can also make this in a pressure cooker in about 3 minutes at pressure.
Curried Quinoa, Squash and Pink Pearl Apple Cakes with White Wine Cashew Cream Sauce
Makes 24 2-inch cakes
These cakes are delicious on their own or with the sauce. If you like them spicy, add some jalapeno to the cake mixture. If you don’t want to pan fry them, you can bake them.
2 cups well cooked quinoa (1 cup uncooked quinoa makes about 3 cups cooked)
1 teaspoon curry powder
½ teaspoon salt
Freshly ground black pepper, to taste
1 cup shredded summer squash
1 peeled pink pearl or other apple, grated
1/2 cup onion, grated
2 tablespoons olive oil
Preheat the oven to 400 degrees F.
Put the cooked and cooled quinoa, curry powder and salt in the food processor and blend until I the quinoa is processed but still a bit crunchy, about 10 seconds.
Grate the squash, apple and onion with the shredding blade of the food processor.
In a medium bowl, combine with the squash .apple, onion. Let sit for a few minutes, and then form into cakes of any size that you like. Place parchment paper on a baking sheet. Brush the oil on the baking sheet. Place cakes on the oiled sheet.
Bake for 15 minutes. Turn cakes and bake another 5 minutes. The cakes tend to firm up when allowed to sit for at least 5 minutes.
If you prefer you can pan sauté the cakes by adding oil to a sauté pan over medium heat. When the oil is heated add the cakes to the pan and cook a few minutes until they are crispy on one side. Flip them and cook on the other side.
(I have not tried baking these without oil on parchment but I think that it can be done.)
Serve warm or hot, drizzled with sauce.
Note: These cakes can be made ahead and be frozen. I have even heated them successfully in the microwave.
Wine Cashew Cream Sauce
Makes about 1 1/2 cups
This is an easy sauce to make and can be flavored many different ways – with curry, with smoked paprika, with Italian herbs.
½ cup finely ground cashews
½ cup soy, or other nondairy, milk
1 cup water
4 tablespoons nutritional yeast
½ teaspoon salt
Freshly ground black pepper to taste
½ cup white wine, or broth or other liquid
Grind the cashews in a coffee grinder until they are powdered.
Combine the soy milk, water and nutritional yeast in a saucepan over medium high heat. Bring to a boil, being careful not to let it boil over. Add the salt and pepper. Whisk in the ground cashews. Continue whisking for a minute, until the mixture thickens. Stir in the wine. Taste and adjust seasonings. If the mixture seems too thick, add water, wine or more soy milk.
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I am so happy to have more time to write and stay in touch with you. I enjoy hearing from you so if you have any suggestions for topics for upcoming newsletters, books or classes, please just let me know. I personally answer all my email.
I am the author of The Veggie Queen: Vegetables Get the Royal Treatment cookbook and star in the DVD, Pressure Cooking: A Fresh Look, Delicious Dishes in Minutes. I also have a downloadable ecookbook The New Fast Food: The Veggie Queen Cooks Whole Food Meals in Less than 30 Minutes. Now also available is a paperback version of The New Fast Food: The Veggie Queen Cooks Whole Food Meals in Less than 30 Minutes.
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To Your Health and Happiness,
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