One of the vendors at my local Kempen market is selling fresh chestnuts from France. Chestnut season usually lasts from October to December. It’s not uncommon to see street vendors in various cities selling roasted chestnuts. Typically served in a brown paper bag, perhaps 6 or 7 chestnuts, they are enormously expensive. Last week I

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This recipe was originally posted on my old blog. At the risk of boring you with repetition I am posting it again just because it’s sooo good. I was inspired to make it again after visiting the vegan restaurant Unterwegs for lunch yesterday. While there, I had a delicious chunky sauerkraut soup and shared desserts with my

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After reading Peter Burke’s Year-Round Indoor Salad Gardening I was determined to make my own indoor sprout garden. While I possess neither an inclination to garden nor a green thumb, for some reason this got my attention. I’d tried sprouting with a round 4-tiered plastic container before and it was nothing but a nuisance.  Burke

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Visiting China is such a unique experience. Having the opportunity to travel there again has given me such a deep appreciation for a country and culture so unlike my own. 素人记素食馆 素人记素食馆 –  VEGAN in Chinese On my last visit I chose to do all of the touristy things. While that’s not a bad thing

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It’s been a very long time since the last post. With our move to gorgeous Kempen in western Germany, writing was one of the things on the back burner. Most people have never heard of Kempen. There are other cities with similar names like Kempten, Karben, and Krampton but this best kept secret is located in

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King Trumpet Mushrooms go by many names including kraüterseitlinge (German), cardoncello (Italian), xing bào gū (Chinese), French horn mushroom, and others. It is the largest of the pleurotus family with a thick white, meaty stem and a small tan cap. On it’s own it doesn’t have much flavor but develops that wonderful unami when cooked.  For years scientists

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Jackfruit and I made our first acquaintance after watching the Berlinale culinary cinema’s screening of The Fruit Hunters.  It’s about nature, commerce, intrigue, cultivars and preservationists. It’s a documentary about the world of rare fruit and those who seek it out. It’s an epicurean quest for the planet’s exotic fruits. At the end of the

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Chickpeas, fresh spinach and sun-dried tomatoes are slowly simmered with garlic, ginger, lemon and coconut milk. The result is one highly-flavorful and satisfying dish. This was one of the most downloaded recipes from Rouxbe. When you taste it you’ll know why.  It’s been a favorite of mine since the first time I made it! There

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Most people make some sort of new year’s resolution, or compromise, or challenge, whether they vocalise it or not.  On my Christmas travels I overheard a conversation between two gorgeous women who were discussing eliminating dairy products from their diets.  Coincidentally, One Green Planet posted a great article “Dairy Free Survival Tips for Beginners” that could

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These chewy Japanese wheat-based noodles are often served with hot broth in a soup or stir-fried. Or, simply cook and serve with soy sauce and mirin, and garnish with chopped scallions and shaved nori. The noodles are made using four basic ingredients. Thanx Chad Sarno at Rouxbe for sharing the recipe for these tasty udon noodles. Homemade noodles

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