Topic: FAQ

A few months ago, I did a post on what miso is. There are also different types of misos, and not all are interchangeable. I have found this out the hard way. 

The color differences of miso can tell you the depth of flavor and level of saltiness to expect. The general rule is the darker the color, the stronger the flavor. Although there may be a few exceptions, depending on the brand or mixture.

Miso is made with soybeans, but there …

I decided to temporarily take this post down; I really didn't expect it to cause such a stir, especially because other people have been blogging about this topic, too -- but my point is, I didn't intend to cause a ruckus, that's the last thing I wanted (and the last thing I need).

I have a new book to write and need to focus. As much as I have loved all the great questions, sweet emails, and debate about this …

Let’s talk vital wheat gluten. Say what? Close. Sei-tan, actually – that’s the most commonly known use of vital wheat gluten, and it may ring a bell from your last night’s Chinese takeaway.

Also known as “wheat protein” and “wheat gluten”, vital wheat gluten is like your normal wheat flour… on steroids. It is made by hydrating the wheat flour to activate the gluten (the main protein in wheat), and then processing it to remove everything but the gluten.

So …

Hi Herbies! I got this email last week from my Dad, and wanted to share it with you. Since his heart attack he has been paying more attention to what he is eating, and reading more about food and health. Here is what he has learned recently about sodium;

Today I was at the Carolina Cardiology Consultants office to get a 6 month sonogram for my aneurism to see if its growing (turned out ok). I picked up a few paper handout …

What is tempeh? What can I do with it? Can I marinate or freeze it? I see these questions a lot. Tempeh is fermented soybeans, often mixed with grains and/or rice, in the shape of a patty or cake. It usually has a nutty taste, but often readily absorbs the flavors it is cooked with.

Most tempeh available at health food stores (and even some local grocery stores)  is vacuum-packed, pasteurized, and ready to eat. You can just slice it up …