Linda Watson's Blog

Learning to cook without eggs was my biggest challenge when I went vegan. I learned that you just need to choose the right substitute based on what you want the eggs to do: adding loft or tenderness for baked goods, binding other ingredients together, or just plain eating. Here’s how to reduce or eliminate eggs in your cooking.

Whip It: Use Aquafaba (Chickpea Broth) instead of Eggs for Baking

Aquafaba is essentially free. I poured chickpea broth down the drain for decades! Now I know that  three tablespoons of aqufaba replaces one egg in many recipes for cakes, cookies, and breads. You can whip it like egg whites to make meringues, macarons, and mayonnaise.  I even use it in place of milk in frosting, tablespoon for tablespoon. The liquid from canned chickpeas works as well as broth from home-cooked legumes.

Try the magic with my recipes for Bang Bang Carrot Spice Cookies,

Visit my aquafaba hub for recipes and tips.

Bake it Tender: Make Baked Goods with Bananas, Applesauce, or Sweet Potatoes

Three tablespoons of ripe mashed bananas, smooth applesauce, or baked, mashed sweet potatoes will serve as one egg in many baking recipes. Any of these will hold moisture. Match the flavor to what you are baking. Applesauce is the most neutral of the three. If you need to substitute for two or more eggs, try a mix of one of these moisture agents with three tablespoons of aquafaba per egg. That’s what I use for my Best Vegan Chocolate Brownies.

Eat It: Scramble Chickpea Flour and More

Aquafaba provides lift in baked goods, but it doesn’t scramble worth a cluck. For that, you need chickpea flour, which is often called garbanzo bean flour or besan. Add a pinch of black salt (kala namak) to add a sulfurous egg-like flavor. You can scramble chickpea flour or make a delicious Nomelet (which is not an omelet). My recipes for socca and chickpea scramble are in my book Fifty Weeks of Green.

You can also break up firm tofu and cook it in a skillet with your favorite scramble mix-ins, maybe onions, bell peppers, and mushrooms.

Since 2017, the Eat Just company has offered Just Egg, an amazing “egg” made from mung beans. It’s wonderful for scrambles, frittatas, omelets, and casseroles. I keep a box of the Just Egg Folded squares in the freezer to go with pancakes or in sandwiches.

Glue It: Use Flaxseed as a Binder

Cooked eggs also hold other ingredients together, like food glue. Fortunately, ground flaxseed does the same trick. Learn how in one of my favorite recipes: Hot Italian Cocoa Cookies.

Choose Egg-Free Prepared Foods

Egg prices bump up the cost of many prepared foods, such as cakes, cookies, bread, and salad dressings. Look to egg-free items for bargains, such as tortillas, pitas, and anything vegan.

Healthier, Kinder, Greener

Chicken’s eggs are loaded with cholesterol and lack fiber. Plant-based food is naturally cholesterol free and rich in fiber.

Factory farms provide ideal settings for bird flu to develop and spread. Millions of birds are dying or being slaughtered to try to contain the virus. It’s now infecting to humans, cats, and other mammals. As the second Trump administration bans masks, guts regulations, fires inspectors, and silences scientists, we are even less prepared for bird flu than we were for Covid.

The ASPCA says “All birds—meat chickens, egg-laying hens, turkeys, ducks, geese and others—are excluded from all federal animal protection laws. By sheer number, these are the animals most urgently in need of protection.”

Factory farming pollutes is a big way. “In 2019, researchers at North Carolina State University estimated that 24 million pounds of ammonia fall back onto the Eastern Shore’s land and waters after being emitted by the region’s CAFOs.” It’s a stinky mess for neighbors and dangerous for people, wildlife, and fish.

Going egg-free is a great way to save money, eat well, and make a difference.

How do you live without cheese? If you are vegan-curious and a cheese lover, fear not! There are many plant-based alternatives that fill the role of cheese in meals. To pick the right option for any dish, think about what cheese brings to the party and use another food that would fill the same role. These tips are also for you if you want to shift towards a more plant-based diet.

My Taster says it took him about six months to quit craving meat when we went vegetarian, but surprisingly only two weeks to stop missing cheese. With the increasingly delicious alt-cheeses available, you might not miss it at all!

Creamy, Salty Cheese for Pizza

 

When I make pizza at home, sometimes I spread a layer of hummus under the tomato sauce before baking. Sometimes I make a more traditional pizza with tomato sauce right on the dough, topped with Miyoko’s Pourable Plant-Milk Mozzeralla or Violife Just Like Mozzarella Shreds. For Detroit Pizza, I use Violife Just Like Cheddar slices instead of brick cheese. We usually order takeout pizza with no cheese, but lots of tomato sauce and veg toppings. Then we spoon line of hummus and guacamole up the center of each slice. Delicious! Sometimes we go with whatever alt-cheese the pizzeria offers.

Sprinkling Cheese

I used to heap grated Parmesan on pastas and grated Cheddar on Mexican-style dishes. Now I use:

Nutritional yeast aka nooch. It sounds terrible, but let Jon Stewart show you how wonderful nooch is. Nooch is key for vegan mac & cheese and queso recipes.Garlicky Bread Crumbs (one of my something-for-nothing recipes, shown above)Hemp seedsToasted pine nutsViolife Just Like Parmesan (great for making pesto too)Violife Mexican Style shredsMelting Cheese (for Grilled Sandwiches and Cheese Toast)

We love grilled sandwiches and toast. Avocado toast is famously delicious. I also make a light version of a Reuben by toasting slices of rye spread with Follow Your Heart Thousand Island Dressing, with Unreal Deli’s Corn’d Beef on one side and sliced avocado on the other. After the toaster oven dings, I add a layer of sauerkraut. Yum! Avocado is much more flavorful than Swiss cheese. (Note: I buy five-ounce packs of the Unreal Deli’s Corn’d Beef at Wegman’s for less than six dollars. That’s enough for three or four sandwiches. It’s a lot more expensive to mail-order it.)

For other grilled sandwiches, we use:

Violife Just Like Smoked Provolone slicesViolife Just Like Cheddar slicesQueso Sauce and Mac & Cheese

Kathy Hester’s Spicy Instant Pot Cauliflower Queso rocked my world with I first tried it. I ate it out of the blender, used it as a dip, put it on noodles to serve as mac & cheese, and layered it into burritos. If you don’t have an Instant Pot, you can steam the veggies for this sauce on the stove.

Spreading Cheese

Sometimes you want something cheesy on crackers or bread. Try:

Peanut butterHummusGuacamoleWhipped Tofu (recipe from Bon Appetite). I add the juice from half a lemon and a small garlic clove.Artisan plant-based cheeses from Miyoko’s, which come in many flavorsRicotta for Lasagna and Cheesecake

Soak raw cashews and blend them in a high-speed blender. Depending on the amount of water you add, the results resemble anything from cream cheese and ricotta to heavy cream or milk. For the “cheesecake” below, I blended up a batch of raw cashews, then added blueberries to one half and lemon juice to the other to make a layered dessert. You can also use pre-blended nut bases like the ones made by JOI.

 

Sticking Other Ingredients TogetherFlaxseed “egg” — Mix one tablespoon ground flaxseed with three tablespoons water, microwave on high for 20 seconds, stir. A flaxseed egg almost no taste. Use them with more flavorful cheese alternatives when you also want to hold together casseroles, bean burgers, and baked goods.The Future

I’m looking forward to trying Darë Vegan Cheese, especially the fig balsamic variety. Some day someone will come up with a plant-based brie or blue cheese, which I still miss a little sometimes. I hope the people who took over Miyoko’s Creamery bring back her fabulous Farmhouse Cheddar. Mostly, I’m happy to switch cows’ milk cheese for avocadoes, raw cashews, peanut butter, hummus, and other minimally processed foods.

Use Garlicky Bread Crumbs as a topping for pasta dishes, tacos, salads, and wherever you want a pop of crunchy garlic. I use them in place of Parmesan cheese. This is a something-for-nothing recipe because you can use the heels from your bread loaf or day-old French bread that you might otherwise just throw away.

Garlicky Bread Crumbs Add a sprinkle of flavor to pasta dishes, salads, and more. It's a good way to use up stale bread, including the heels. Makes about 1 1/2 cups or 6 servings. Sorry that I can't show that in the servings field below, but it's fine if you print the recipe. CuisineItalian Servings6 servings Prep Time10 minutes Passive Time8 minutes Ingredients 1clove garlicpeeled 2slices breadabout 2 cups torn 1/2cup walnuts(56 grams) 2tablespoons nutritional yeast 2tablespoons olive oil 1/2teaspoon salt Instructions Heat oven or toaster oven to 350°.F. Fit your food processor with the stainless-steel blade, turn the motor on high, and drop in garlic. Process until the garlic stops bouncing around. Tear bread into bite-sized pieces and add to the food processor. Add walnuts too. Pulse several times until you have large bread crumbs and roughly chopped walnuts. Sprinkle with nutritional yeast and pulse once, then add olive oil and pulse again a few times. Pour bread crumbs into a medium sized baking pan, about 7 x 11 inches, and bake for 5 minutes. Stir and bake for 3 more minutes, until well toasted and fragrant. To serve, sprinkle Garlicky Bread Crumbs over pasta dishes, tacos, salads, and whatever you want. Keeps uncovered for an hour or two or frozen (to keep it crispy) for a month.

This glorious Cherry Cobbler is based on my Potluck-Pride Peach Cobbler. Wowowow is it good! I should have just put on the music and pitted some cherries for this years ago. It’s as good as cherry pie, maybe better, without the fuss of rolling out a pie crust.

Most recipes that I see online say you can use either fresh or frozen cherries. Fresh is probably a little more delicious and frozen is certainly faster. Either way, it’s worth the effort.

Cherry Cobbler Vegan cherry cobbler with biscuit-style topping. It's healthier than many recipes, with white whole wheat flour and wheat germ as well as all-purpose flour. Makes 8 servings. When cooking for two, I make half the recipe and bake it in an 8" x 8" pan. This recipe makes 8 servings. Sorry I can't get the right number of servings to show below, but if you click the printer icon, the print version shows the correct number. Coursedessert CuisineAmerican Servings 8 servings Ingredients Fruit 8cups sweet dark cherriesfresh or frozen all-vegetable shorteningfor the pan 1cup sugar200 grams 2tablespoons cornstarch 1pinch salt 1/4cup water Topping 1cup all-purpose flour120 grams 1/2cup white whole wheat flour60 grams 2tablespoons wheat germ16 grams 2/3cup sugar132 grams 1tablespoon baking powder 1/2teaspoon salt 1/4cup vegan butter57 grams (I use Miyoko's Cultured Vegan Butter) 1/2teaspoon almond extract 2/3cup water Instructions Heat oven to 400 degrees F. If using fresh cherries, pit and stem them. Put fruit into a greased 9" x 13" pan. Put sugar, cornstarch, and salt in a small bowl and stir to mix. Sprinkle flour mixture over cherries and stir to coat. Cover and bake for 15 minutes until the cherries are juicy. While cherries bake, put dry ingredients for topping in a food processor fitted with the stainless-steel blade. Pulse a few times to combine. Cut butter into about 8 pieces and add to food processor. Pulse machine until the mixture resembles coarse sand, and then transfer it to a medium bowl. Combine water and almond extract, and then pour over flour mixture. Stir until just combined and nearly smooth. Stirring any more than that will give you tough biscuits. Take cherries out of the oven. Add 1/4 cup water to the cherries and stir. Use a big spoon to drop globs of topping on the cherries. Bake uncovered for about 35 minutes, until biscuits start to brown and cherries bubble. Serve warm or at room temperature, with whipped coconut topping or vanilla nice cream if desired. Cover and refrigerate any extra for up to four days. Rewarm any chilled cobbler in the microwave before serving.

These chocolate chip cookies are pretty much perfect. My recipe adds Cook for Good twists to the excellence of David Leite’s famous NY Times Chocolate Chip Cookies. Now they are healthier, thriftier, greener, and still conversation-stopping good. Think melting chocolate, buttery dough, crisp outside, and tender inside. This was one of my prized, supporters-only recipes, but I’m now sharing it with everyone. Enjoy!

Leite adapted his recipe from Jacques Torres, who had the breakthrough idea of refrigerating cookie dough for a day or more before baking it. The difference is shocking. Try it both ways yourself to see. I tried this recipe with two types of vegan butter: Earth Balance vegan buttery sticks (not organic, $4.99 a pound) and Miyoko’s cultured vegan butter (organic, $6.99 a pound). Chilled Earth Balance dough produced cookies as good as same-day Miyoko’s dough.

My recommendation? Make the supreme organic chocolate chip cookie by refrigerating dough made with Miyoko’s cultured butter.

In the recipe below, you’ll also learn how to freeze the dough so you can bake just a few cookies at a time. Why?

You are always eating fresh, warm cookies.You eat only as many cookies as you’d planned.  No more expensive and fattening returns to the cookie jar for “just one more.”Making cookies makes sense even if you are cooking for one or two.

Of course, you can also bake all two dozen Chocolate Chip Cookies at once or even double the recipe. I cut the original recipe in half so it didn’t cost so much up front or overwhelm your mixer. Even my stand mixer bucked a bit when confronted with the ingredients for four dozen cookies.

Chocolate Chip Cookies These delicious chocolate chip cookies will rock your world, yet they are healthier and thriftier than other recipes. Vegan, vegetarian, and using something-for-nothing aquafaba instead of expensive organic eggs. Make the dough the day before if you can for maximum flavor. Coursedessert CuisineAmerican Servings24 cookies Prep Time25 minutes Cook Time11 minutes Passive Time24-36 hours Ingredients 1cup white whole wheat flour120 grams 1cup all-purpose flour120 grams 5/8teaspoon baking soda1/2 teaspoon plus 1/8 teaspoon 3/4teaspoon baking powder 1teaspoon kosher saltor another coarse salt, or 3/4 teaspoon table salt 2/3cup Miyoko's Cultured Vegan Butteror other vegan butter, softened (142 grams) 2/3cup light brown sugar142 grams 5tablespoons sugar1/2 cup plus one tablespoon (113 grams) 3tablespoons aquafaba 1teaspoon vanilla 10ounces semi-sweet chocolate chipsvegan, such as Equal Exchange organic chocolate chips Instructions Get ready. If you haven't softened the vegan butter yet, cut it into about eight pieces and put it in your mixing bowl, giving each piece space so it will warm up. It should be at cool room temperature before you add sugar, yielding but still solid. Thaw aquafaba if needed. Set out one cookie sheet if you will be chilling the dough overnight, two cookie sheets if you will be baking all the cookies at once, or an 8x8-inch pan and a cookie sheet if you will be baking and chilling today. What?!? For best flavor, refrigerate the dough at least overnight. I often bake four cookies the day I mix the dough and refrigerate the rest. Baking and chilling. You don't need to line the pans if they are made of light metal. If they are dark, line them with baking mat(s) or parchment paper. Mix. Sift flours, baking soda, and baking powder into a large bowl and set aside. Put butter and sugars in a mixing bowl. Cream until light and fluffy, about three minutes with a stand mixer or five minutes with a hand mixer. Add half the aquafaba at a time and mix briefly after each addition. Blend in vanilla. Add dry ingredients to butter mixture and mix on low until just blended, about 30 seconds. Blend in chocolate chips. (You may need to switch to a big spoon for this if you are using a hand mixer.) Shape. Form cookie dough into balls about the size of ping-pong balls. Use a soup spoon to dip out the dough, then gently roll each glob between your clean palms. You want to make round shapes without the chips sticking out too much and yet not enough to squish out the air bubbles you beat into the dough.
Optionally, chill. I often bake four cookies at this point (see below) and refrigerate the rest to get the best flavor. Put dough balls on a cookie sheet, cover, and refrigerate at least overnight and up to three days. Optionally, freeze. To freeze chilled cookie balls, put them in a container, with waxed paper or parchment paper between the layers. Freeze for up to a year. When ready to bake, remove as many cookie balls as you need. Ideally, let them thaw at room temperature for 20 minutes before baking. Bake. Preheat oven to 350 degrees F (325 degrees fan/convection). I bake up to four cookies at a time in a toaster oven using the convection feature so the cookies don't burn. Twelve cookies fit on a standard cookies sheet and four cookies fit in an 8x8-inch. The cookies will flatten and spread as they bake, so give them plenty of room. Bake for 11 minutes. Remove from oven and let rest for 5 minutes. Place warm cookies on a wire rack and let cool another five minutes. Enjoy how your house smells. Eat cookies warm or at room temperature. Probably keeps about a week, but mine never last that long. You can also freeze baked cookies for up to a year. Recipe Notes What is aquafaba? Chickpea broth from cooked or canned chickpeas. Read more here.Can you refrigerate the bowl of dough without rolling it into balls? Yes, but then you have to let it warm up again before you shape it.Do you need to thaw the dough balls before you bake them? No, but lets them cook more evenly through. They also relax more so they are shorter and broader.Can you use all white whole wheat flour? Sure! Just replace the all-purpose flour with the same amount of white whole wheat.Can you add nuts or raisins? Sure! Just keep the mix-ins to about the same volume as the chocolate chips.Can you cream the butter and sugar by hand? Yes. Use a fork instead of a spoon and stir for about 20 minutes. There, you've earned your cookies!Nutritional Information for Chocolate Chip Cookies

The label shows information for one cookie.

Nutrition Facts Chocolate Chip Cookies Amount Per Serving Calories 195 Calories from Fat 90 % Daily Value* Total Fat 10g 15% Saturated Fat 7g 35% Polyunsaturated Fat 2g Monounsaturated Fat 2g Sodium 164mg 7% Potassium 0.4mg 0% Total Carbohydrates 24g 8% Dietary Fiber 1g 4% Sugars 16g Protein 2g 4% Vitamin C 1% Calcium 1% Iron 4% * Percent Daily Values are based on a 2000 calorie diet.

Learning to cook without eggs was my biggest challenge when I went vegan. I learned that you just need to choose the right substitute based on what you want the eggs to do: whip up for baking, scramble for breakfast, or bind other ingredients together.

Use Aquafaba (Chickpea Broth) instead of Eggs for Baking

Aquafaba is essentially free. I poured it down the drain for decades! Now I know that  three tablespoons of aqufaba replaces one egg in many recipes for cakes, cookies, and breads. You can whip it like egg whites to make meringues and other fancy desserts. I even use it in place of milk in frosting, tablespoon for tablespoon.

Visit my aquafaba hub for recipes and tips.

Scramble Chickpea Flour

Aquafaba provides lift in baked goods, but it doesn’t scramble worth a cluck. For that, you need chickpea flour, which is often called garbanzo bean flour or besan. You can scramble it or make a delicious Nomelet (which is not an omelet). My recipe for chickpea scramble is in my book Fifty Weeks of Green.

Use Flaxseed as a Binder

Cooked eggs also hold other ingredients together, like food glue. Fortunately, ground flaxseed does the same trick. Learn how in one of my favorite recipes: Hot Italian Cocoa Cookies.

Choose Egg-Free Prepared Foods

Egg prices will bump up the cost of many prepared foods, such as cakes, cookies, bread, and salad dressings. Look to egg-free items for bargains, such as tortillas, pitas, and anything vegan.

Use Egg Substitutes

Just Egg scrambles, well, just like chicken’s eggs. It even has the same amount of protein. Some Sundays, I splurge by having one of their toaster eggs with a bagel. These plant-based eggs are made from mung beans. They’re pricier than the other alternatives above, but still healthier and greener.

Healthier, Kinder, Greener

Chicken’s eggs are loaded with cholesterol and lack fiber. Plant-based food is naturally cholesterol free and rich in fiber. Factory farms provide ideal settings for the next virus that will jump from animals to humans.

The ASPCA says “All birds—meat chickens, egg-laying hens, turkeys, ducks, geese and others—are excluded from all federal animal protection laws. By sheer number, these are the animals most urgently in need of protection.”

Factory farming pollutes is a big way. “In 2019, researchers at North Carolina State University estimated that 24 million pounds of ammonia fall back onto the Eastern Shore’s land and waters after being emitted by the region’s CAFOs.” It’s a stinky mess for neighbors and dangerous for people, wildlife, and fish.

Going egg-free is a great way to save money, eat well, and make a difference.

 

 

 

 

 

If there were ever a time to ditch chicken eggs, this is it. Egg prices are soaring because of the highly contagious Avian Flu, which has already caused farmers to kill millions of chickens this spring.

Use Aquafaba (Chickpea Broth) instead of Eggs for Baking

Aquafaba is essentially free. I poured it down the drain for decades! Now I know that  three tablespoons of aqufaba replaces one egg in many recipes for cakes, cookies, and breads. You can whip it like egg whites to make meringues and other fancy desserts. I even use it in place of milk in frosting, tablespoon for tablespoon.

Visit my aquafaba hub for recipes and tips.

Scramble Chickpea Flour

Aquafaba provides lift in baked goods, but it doesn’t scramble worth a cluck. For that, you need chickpea flour, which is often called garbanzo bean flour or besan. You can scramble it or make a delicious Nomelet (which is not an omelet). My recipe for chickpea scramble is in my book Fifty Weeks of Green.

Use Flaxseed as a Binder

Cooked eggs also hold other ingredients together, like food glue. Fortunately, ground flaxseed does the same trick. Learn how in one of my favorite recipes: Hot Italian Cocoa Cookies.

Choose Egg-Free Prepared Foods

Egg prices will bump up the cost of many prepared foods, such as cakes, cookies, bread, and salad dressings. Look to egg-free items for bargains, such as tortillas, pitas, and anything vegan.

Use Egg Substitutes

Just Egg scrambles, well, just like chicken’s eggs. It even has the same amount of protein. Some Sundays, I splurge by having one of their toaster eggs with a bagel. These plant-based eggs are made from mung beans. They’re pricier than the other alternatives above, but still healthier and greener.

Healthier, Kinder, Greener

Chicken’s eggs are loaded with cholesterol and lack fiber. Plant-based food is naturally cholesterol free and rich in fiber. Factory farms provide ideal settings for the next virus that will jump from animals to humans.

The ASPCA says “All birds—meat chickens, egg-laying hens, turkeys, ducks, geese and others—are excluded from all federal animal protection laws. By sheer number, these are the animals most urgently in need of protection.”

Factory farming pollutes is a big way. “In 2019, researchers at North Carolina State University estimated that 24 million pounds of ammonia fall back onto the Eastern Shore’s land and waters after being emitted by the region’s CAFOs.” It’s a stinky mess for neighbors and dangerous for people, wildlife, and fish.

Going egg-free is a great way to save money, eat well, and make a difference.

 

 

 

 

 

I scored a George Foreman grill at a thrift shop for three bucks. I love how quickly it grills vegetables, especially eggplant. I eat them hot off the grill as a side dish. These tender grilled eggplant slices would be excellent layered with tomato sauce for eggplant casserole or eggplant subs.

About the George Foreman Grill

The small George Foreman grill is handy for cooking for one or two. We ditched our gas grill as part of our commitment to electrify everything. As our electrical grid relies more on renewable energy, all our appliances and our car get greener and greener.

My grill has fixed plates, or grilling surfaces. I put a damp cloth towel between them right after removing the food, then wipe them down after dinner. I’m keeping an eye out for a version with removable plates for messier meals like Beyond Burgers so I can pop the plates into the dishwasher.

Grilling eggplant on a George Foreman Grill Grill tender, low-fat eggplant slices to eat as a side dish or to layer into a casserole.

CuisineGreek, Italian Servings4 slices Prep Time5 minutes Cook Time5 minutes Ingredients 1/2medium eggplant 2teaspoons olive oiloptional saltto taste Instructions Put a George Foreman grill or other indoor grill on a heat-proof surface. Check to make sure the hot surfaces are not too close to your curtains, homework, or other flamable objects. Plug it in so it pre-heats. Rinse eggplant and cut four even slices, about 3/4-inch thick. The more even the slices are, the more evenly they will cook. Brush one side of each slice with olive oil. No need to peel it: it takes time and removes structure and nutrition. Watch for the red light and listen for the click that tells you the grill is hot. Open grill carefully and put eggplant slices oil-side down on the bottom grilling surface. Brush tops with oil and sprinkle with salt. Close the grill lid and set a timer for five minutes. Open the grill and check for doneness. You should be able to glide a fork through the center of any slice. If they aren't done, close the lid and grill a little longer. When eggplant is tender, remove from grill and serve hot. Recipe Notes Pick the right eggplant. Globe eggplants slice crossways into even slabs. Pick a firm, fresh eggplant with no soft spots. Uneven cooking.If some eggplant slices turned out to be taller than the others, you could remove the taller slices when they are cooked and give the shorter slices a little more time.Easy cleaning. Unplug grill to turn it off and let it cool in the open position. If you have a fixed-plate grill like I do, let the grill cool while you eat, then put a damp cloth or paper towels on the bottom grilling surface and close the slightly-warm grill. In a few minutes, you'll be able to wipe the top and bottom grill surfaces clean. If the plates come off for cleaning, you can use this trick or pop them off and put them in the dishwasher.Nutritional information (2 slices or 1/2 recipe)

Calories: 59. Calories from fat: 51%, carbohydrates: 42%, protein: 7%. Protein 1 grams (2% daily value), total fat: 4 grams (5%), cholesterol 0 grams, total carbohydrates 7 grams (2%), dietary fiber 3 grams (11%) Calcium 10 mg (1%), iron trace (2%), potassium 241 mg (7%), zinc trace (1%), Vitamin C 2 mg (3%), Vitamin A 93 IU (2%), Vitamin B6 0.1 mg (5%), Thiamin B1 0.1 mg (4%), Riboflavin B2 trace (2%), Folacin 21 mcg (5%)

I’m taking a break this summer to nurture the Evelyn Jackson Wild Life Garden, named for my wild and wonderful Aunt Evelyn. I’m encouraging and adding native plants to welcome pollinators, birds, lizards, and other wildlife. Last summer, we added a two pools, a bog garden, and a rain garden. This year, I’m focusing on planting and encouraging the parts to work well together. Soon I’ll list it as part of Doug Tallamy’s Homegrown National Park project.

Like our kitchens, our gardens are a primary way we interact with the world. We can use them to make a difference by encouraging biodiversity, avoiding pollutants, and sequestering carbon.

If you’d like to get occasional updates on my garden, please subscribe to that feed, which will be separate from the Cook for Good newsletter.

 

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5px;}.formkit-form[data-uid="6827dd8e80"][min-width~="700"] .formkit-fields[data-stacked="false"] .formkit-field,.formkit-form[data-uid="6827dd8e80"][min-width~="800"] .formkit-fields[data-stacked="false"] .formkit-field{-webkit-flex:100 1 auto;-ms-flex:100 1 auto;flex:100 1 auto;}.formkit-form[data-uid="6827dd8e80"][min-width~="700"] .formkit-fields[data-stacked="false"] .formkit-submit,.formkit-form[data-uid="6827dd8e80"][min-width~="800"] .formkit-fields[data-stacked="false"] .formkit-submit{-webkit-flex:1 1 auto;-ms-flex:1 1 auto;flex:1 1 auto;} Here’s a preview showing what caught my eye this morning

Bignonia capreolata ‘Tangerine Beauty’ aka crossvine

Lonicera sempervirens ‘Major Wheeler’ aka Major Wheeler honeysuckle

Tradescantia ohiensis aka spiderwort

 

 

 

Dear Cook for Good Supporters and Friends,

I’m taking a break from running the Cook for Good project, at least through the summer. You may have seen that coming, as I posted fewer recipes and blog updates. I’ve canceled all the Cook for Good supporter payments, saying thank you so much to each of you. Many of you have been with me and Cook for Good since the project went public. My longest-term supporting member, April M., joined on May 28, 2011.

Given everything that is going on in the world, my Taster and I are fine. In fact, I’ve gotten my first shot of the vaccine, channeling Dolly Parton by wearing a cold-shoulder dress. This is the very same dress I wore on our first date more than thirty years ago!

But given the losses of the last year, I feel a great urge to spend more time with friends and family and out in the garden. I don’t feel right taking contributions for what will become even more intermittent content.

Also, given everything that is going on, you have so many more resources for healthy, thrifty cooking than you did ten years ago when this site went live and Wildly Affordable Organic came out.

The Cook for Good message has more scientific and cultural backing than ever

You can save money, eat well, and make a difference by cooking seasonal, plant-based meals from scratch and wasting less food. The differences are even larger than I thought, from being a primary way to stop cooking the planet to saving our sex lives and ability to reproduce. Home-cooked meals made with wholesome ingredients are good for our microbiomes and environmental justice.

Thanks very much for the privilege of working with you for a kinder, greener, and more just world.

… Linda