Welcome!Welcome to David's Vegan Kitchen - featuring my latest cookbook: David's Vegan Home Cooking.
For me, the "healthy and safe" diet is the one that embraces a wide variety of fruits, vegetables, beans, and whole grains, and includes "modest" amounts of seeds, nuts, and such nourishing oils as coconut oil, flax seed oil, and olive oil.
Such a diet excludes all animal protein, cholesterol, gluten (a hard-to-digest protein found primarily in wheat, barley, and rye), saturated animal fat, and refined flours and sugars.
All of my book recipes follow this approach. The recipes are quick and easy to prepare and require no prior cooking expertise.
A Sample From David's Book: Boston 'Baked' BeansThis hearty stove-top bean dish - hot or cold - makes an ideal accompaniment to a bowl of hot brown rice or buckwheat and a salad. The beans are both sweet and savory, with a hint of smoky flavor thrown in.
I like to make a double or triple recipe, then freeze leftovers in 2-cup glass jars (leaving 1" on the top for expansion). The beans will last a good week in the fridge, but several months in the freezer.
Note: Refrigerate leftovers and use within 5 days or freeze.
Yield: 3-4 servings
David's latest cookbook
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