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Positive steps all over the world

My husband made homemade sauerkraut last fall and we are down to the last bottle. It will be hard to wait for the kraut cabbages that only ripen in October. Believe me, homemade kraut is way better than the store-bought kind! For the sauerkraut lovers among us, here is a tasty way to enjoy it:
White Beans with Mushrooms and Sauerkraut

A movie, a call for compassion, and thoughts from Thay

First of all, I want to say hearty thanks to two Helpful Cooks, Cathy and Tom here in Portland who are helping me with the website! Cathy has already posted two things --- a movie recommendation for "Vegan Everyday Stories"--- and the last recipe from our April potluck, Brooks' Roasted Cauliflower with Chickpeas, Tomatoes and Spinach. You will find both on the Home page: the movie description is on the left, under Active Discussions, and the recipe is on the right, under both Newest Recipes and Recipe of the Week:

Crocodiles, sauces and thoughts on fat-shaming

Our circle is growing ---- Sue Dibbs is joining us from the Northern Territory in Australia. She says "I’m a vegetarian of many decades standing, primarily because of love of animals - love gardening, retired but involved in garden and local pet welfare activities. We live in Darwin, right at the top of Australia. Full tropical climate and gardens. Closer to SE Asia than to the south of Australia. Looking forward to some interesting recipes."

Beans for Beef

I'm just back from a trip across several states by train, returning by plane, which brought me up to date on the state of the food situation for traveling vegans----and I'm pleased to report that it's better than expected. Amtrak had vegetarian options at every meal (we had to bend on eggs and dairy) ---and Alaska Air offered a box of vegan-gluten-free-kosher items --- the first time we have seen the word "vegan" on an airline menu. We didn't need the box but almost bought it just to show our appreciation! We don't travel much but came home with renewed sympathy for those who do.

A quick slideshow on vegan nutrition

I just realized I've let 3 weeks go by since my last letter --- I'm blaming it on the garden, and guessing that many of you are similarly distracted by the wonders of springtime and the joy of putting plants in the ground.

We have a new cook joining our circle -- Dianne Bassett, who just moved from southern California to Vancouver, WA. Welcome, Diane!

Here is the next recipe from our April potluck in Portland, Sally's delicious Moroccan Eggplant:
Moroccan Eggplant


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