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SEO by:
Michael Eakes
Web Development by:
Ryan Wright |
lean on plants. ----------- cooking for substance, cooking for flavor ----------- American cooking wisdom holds that garlic flavors food. So does olive oil. Be cautious however, accepted wisdom continues, about using too much of either -- one repels loved ones (supposedly), the other bears fat. I say cook generously - with substance - and endow meals with a plant-based heart. The small step from cooking for flavor, to cooking for substance and flavor, is the same small step between cooking and successful vegan cooking. As it is said, particularly when a given dish calls for few ingredients, to ensure that the ingredients procured are of excellent quality, so too is it true, that when there is no meat or dairy on which to lean, the presence of just one clove of garlic, or a tablespoon of olive oil, becomes scant and cheap. In a supportive vegan diet, garlic, olive oil, sun-dried tomatoes, olives, chard stems, pine nuts, (etc.) are no longer simply flavor accents -- rather, they are indeed that which supports us. lean on plants. remember to thank them for leaning back. namasté why vegan? again Posted 1/28/2008 link
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