tips and tricks

  • Whole mushrooms will last longer than sliced ones, and they like to be stored in a closed paper bag in the fridge. 
  • Beets will only keep for a couple of days with their greens attached before starting to dry out, because the beets will continue supply the greens with moisture.  Cut of the greens and the beets will keep for up to two weeks.
    • Before you begin cooking: measure, mix, cut, slice, mince, or chop your ingredients.  If they are ready when you begin cooking, the recipe will flow much easier and you can concentrate on the cooking part :) 

    • To cube an avocado: cut the avocado in half lengthwise, twist the seed out, using a knife cut a "grid" into each half of the avocado, and then use a spoon to scoop out the cubes.

    • Press Tofu: tofu cooks better after it has been pressed, having absorbed the water that it was packaged in.  The more you press out the better, causing it to firm up and crumble less.  I'm sure there are better ways to do this... but this works!  Place the tofu between a towel with weight on top.  Two plates seem to work well! Let sit for around 30 minutes.

    • To easily thinly slice greens (kale, chard, collards, etc.) first remove the stem by running your fingers down the stalk, starting at the thick end, to remove the leaves from the tough center.  Rinse and dry the leaves, then stack them into a neat pile.  Roll them up like you would cinnamon rolls, sushi, or a cigar, starting with the long side.  Thinly slice the leaves and your done!

    • A substitute for buttermilk:  If you are out of buttermilk, you can substitute regular milk.  You will just add a tablespoon of vinegar or lemon juice for every cup of milk you need.  Mix and let sit for 5 minutes before using.  
    How To's

      • How to roast chilies and peppers in the oven-  Place the green chilies on a foil lined pan.  Broil them, as close to the burner as you can, for 7-10 minutes per side (if you are doing a green pepper or red pepper you will need to do all 4 sides), until well charred.  Cover the pan with foil to seal in the chilies and allow them to steam for 20 minutes.  Peel off the skin from each chili.