This dressing looks creamy, yet the tomatillo, garlic and cilantro add texture. It boosts flavor of any green salad or taco.
Jill Nussinow, aka The Veggie Queen™, is what she calls a hybrid – a Registered Dietitian and a culinary educator who has been teaching plant-based cooking for almost 25 years. When she started teaching in 1986 her focus was teaching vegetarian and vegan cooking with an emphasis on local, seasonal and organic ingredients. Since 1995 she has broadened her repertoire and has been teaching people about the joys of cooking vegetables and using the pressure cooker. In the past couple of years, she has incorporated teaching sprouting, fermenting and preserving foods, as well as ways to incorporate more “raw” foods.
Nussinow says, “If the food came from the earth, I love to teach people about it. I especially like to introduce people to new vegetables and new-to-them foods such as quinoa or heirloom beans such as black beluga or Spanish pardina lentils, wild mushrooms or sea vegetables.”
In 2005, Jill published her award-winning book, The Veggie Queen™: Vegetables Get the Royal Treatment and in 2007 she came out with the DVD Pressure Cooking: A Fresh Look, Delicious Dishes in Minutes to aid her students in cooking fresh food fast and deliciously “green”. Jill is at work on her pressure cooking cookbook due out summer 2011 (Book Publishing Company).
Jill has been on the culinary faculty of Santa Rosa Junior College for more than 20 years, and has been teaching at cooking schools throughout the US, at festivals and events, farmer’s markets and more. She regularly teaches cooking for the McDougall Program in Santa Rosa, CA where she lives. Jill presents at a wide variety of venues, all with a focus on vegan eating and nutrition. She rarely mentions health.
Jill writes regularly for Vegan Culinary Experience online magazine, VegFamily website and Express Chiropractic newsletter. She is a contributing editor to Natural Food Network (trade) magazine and a consultant to Amy’s Kitchen natural frozen foods and Lotus Foods.
Jill has been a vegetarian since she was a teenager and has been a vegan for the past 8 years. She says, “Following a vegan diet has made me an overall more compassionate person. I have also learned to remain non-judgmental about what other people eat, hoping to lead by example through having a tremendous amount of energy and maintaining a youthful appearance and attitude. I hope that I present a role model that others will want to emulate. I do this through my classes, websites and monthly email newsletters.”
She adds, “Watching people moving toward a vegan and plant-based diet and seeing them regain health, strength and a positive attitude keeps me going. Knowing that there are always more people that might hear my message and have it resonate with them is why i keep teaching, writing and speaking on a variety of food and nutrition topics that promote vegan eating and a compassionate lifestyle in a compassionate and thoughtful way. “
Jill maintains her two websites www.theveggiequeen.com and www.pressurecookingonline.com, her website blog www.theveggiequeen.com/blog and her pressure cooking blog www.pressurecooking.blogspot.com as well as publishing a monthly email newsletter.
In her spare time, you can find Jill doing yoga, reading books or walking on the beach in warm places.
Articles & Recipes by Jill Nussinow
Japanese soba noodles contain buckwheat and pair well with the umami-rich mushrooms and edamame (green soybeans). The broth is flavorful but there’s not too much of it.
The combination of citrus and beets can’t be beat; the citrus acidity brings out the sweetness in the beets, making this a wonderful salad in the winter or any time of year.
A trio of beans is paired with fresh summer vegetables, such as heirloom tomatoes, cucumbers and fresh herbs, in this lightened Mediterranean bean salad. Eat as a main course dinner salad and have tasty leftovers the next day.
Chai tea spices vary greatly. Here a few ingredients produce wonderful results. Green tea and spices are great sources of antioxidants, delivered in every delicious sip. I prefer this with nondairy milk but not soy, which curdles easily.
What the portobellos lack in beauty, they make up for in taste, especially when marinated with garlic. These mushrooms make a great stand-in for burgers or slice them for an ingredient in a tortilla, lettuce or collard green wrap.
Lentils like many other legumes are chameleons. They’re traditional in Indian cooking. You can use the box of frozen spinach because it’s more available but I also like keeping a bag of chopped spinach in my freezer for recipes like this. Those bags are 16 ounces so I use 2/3 of the bag or about 3 ¼ cups. This is mildly spiced so if you like things hot, you might want to double the spices and add a hot pepper when cooking or more cayenne.
Winter squash is abundant when it’s cold out. This spiced up soup’s aroma will nicely scent your house, and eating it warms you up from the inside. Use your favorite winter squash or try a new variety for this, they are all yummy.
This satisfying and easy-to-make dish fills the house with a wonderful aroma. I like to serve it anytime in the fall but especially at the holidays. It’s become a staple on the Thanksgiving menu. I also make it whenever I want substantial leftovers. Use any root vegetables that you like such as rutabagas, leeks, shallots. Only white or gold beets, if they are available, or roast the red ones separately, otherwise your whole dish will be red. I like to use purple potatoes to add color interest.
Quinoa is a high protein, gluten-free, easily digestible and fast-cooking whole grain that takes on flavors beautifully. Here it’s paired with snow peas, sesame and ginger to take on an Asian flair.
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