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I puree then put a teaspoon (because this is about the size I use in many recipes) at a time on waxed paper and freeze. Then bottle in a half pint wide mouth mason jar, vacuum with the Food Saver and keep in the freezer. Lorie

"Cooking Under Pressure" by Lorna Sass would be very useful. The first cookbook of her's I got was "Recipes From an Ecological Kitchen". It has been re-released under a different title. I am vegan, as is the second book I mentioned, so it is my personal favorite of hers. They are both full...

Hi, As mentioned above, most humans, and actaully almost all adults are lactose intolerant to some degree. I never thought about it until I went vegan over 30 years ago. What a difference, for the better. A great way to get ideas and inspiration is to google for vegan recipes (in general or...

Thanks so much for the info. Sounds great. How long have you had the sink? Would you say the finish still "looks like new"? I really do not like the results with the porelain when you have to do a tough scrub. Even though I try to be gentle with a sponge and gentle cleaner. I guess too...

I avoid all plastic wraps. Some impart their odor to foods. I read on a site called Green Guide about the potential health impact of toxins in plastic. About a year ago I purchased the Food Saver machine. I got their hand held vacuum device and an attachment that you use with it to vacuum seal...

Hi, Don't know exactly where I should post this. I am in the market for a new kitchen sink. I would like something that is easy to keep looking "like new," with safe, non toxic cleaners. I have been reading about the granite composite. Sounds interesting, but I have not yet found any info from...

I am vegan so don't use fish sauce. Any good suggestions for alternatives? I sometimes use a bit of soy sauce. I also am trying to find a recipe or source for Plig King curry paste. any info would be greatly appreciated.

I have a commercial Champion which I have had for more than 25 years. Loved it. Then, the Vita-mix joined the family. I do still use the Champion for nut butters and "Sorbet"(I freeze pineapple, peaches, etc. and push them thru the Champion with the solid rather than screen attachhment in.)...

I have been a vegan for nearly 3 decades. I have many favorite cookbooks. Here are some: Vegan Planet-Robin Robertson, Passionate Vegetarian-Crescent Dragonwagon, Very Vegetarian-jannequin Bennett, The Modern Vegetarian Kitchen-Peter Berley, Professional Vegeterian Cooking-Ken Bergeron, The...

Don't know how low you need, but the low sodium tamari I use is 700mg per tablespoon. Braggs Amino Acids is 660/ tablespoon, according to their label. It really has the soy sauce flavor.

Kitchenelf, Checkm out the info on the Blender vs. Smoothie thread. My choice, hands down, is the Vita-Mix. I use it every day, often several times a day.

Michael in FtW, Thanks so much for the info.

Has anyone found any info regarding health safety? Seems like most plastic is considered BAD (carginogenic, distupting normal hormones, etc.). obviously this is not the same as the plastics, but I would like to read some scientific info.

I bought my first Peugot 25+ years ago. Still use it everyday for black pepper. We use lots! I subsequently purchased another for white pepper. I got one for salt. Don't actually think grinding salt is necessary. Use kosher salt mostly. Like the large grain and no addatives, but the...

In The Kitchen, I got the Vita-Mix about 2 years ago. I cannot recall exaxtly what it cost. I think it was about $425. I purchased the "Super 5000". This includes the dry container for grain and an extra cookbook. It was available without the extra jar and book for about $80 less. Sorry I...

After years of using a Champion juicer, blender, food processor, and Magic Mill grain mill, I purchased a Vita-Mix. It is, hands down my favorite and most versitile kitchen appliance. The Champion was fabulous, but I never liked the idea, from a nutritional standpoint of separating out the...