General Information
My general cooking philosophy:
I like to know what I am eating. For me this usually means
starting with basic raw ingredients. I don't use many
pre-packaged mixes or convenience foods. However I can't cook all
day long, so most of my recipes should not take more than an hour, and
most reheat very well. I have found that some processes are worth
the effort (e.g. stuffed grape leaves) and others are not (e.g dried
vs. canned beans edit: now that I have a pressure cooker, I use dried beans more frequently, especially in soups). My recipes also reflect this.
Most of these recipes have originally come from friends or cookbooks, but since I have made them so many times, I have put my own twists on them. Cookbooks I recommend include:
- Very Vegetarian
- by Jannequin Bennett (Introduction by Carl Lewis)
- Almost Vegetarian Dining
- by Diana Shaw.
- The Complete Encyclopedia of Vegetables and Vegetarian Cooking
- by Roz Denny and Christine Ingram.
- Becoming Vegan
- by Brenda Davis and Vesanto Melina (an in-depth examination of Vegan nutrition and how one can achieve a healthy vegan lifestyle).