Q: I am trying to come up with vegan snacks that are also nut-free to accommodate guests that have allergies. I have been searching for a while and have yet to come up with something that sounds appetizing. These need to be good enough to feed to my non-vegan guests as well. Can you help?
Q: I just got back from the south of Spain and bought myself a delicious local olive oil as a souvenir. I haven't opened it yet because it feels so special. Do you have any recipes that really show off olive oil? I'm dying to start using this stuff!
Q: I frequently bake sweets and desserts with non-dairy butter substitutes like bananas, avocados, and applesauce. I made a pot of mashed sweet potatoes the other night and wondered whether sweet potatoes (mashed or pureed) could be used as a fat substitute in baking?
Q: I've heard a lot of people mention Rancho Gordo, and I'd like to give them a try! There are so many different kinds of beans on their website. Which beans would be best for a beginner at cooking beans from scratch? I'm willing to try any kind.
Q: Can quinoa be cooked in the microwave? If so, what times should be used? (Like Uncle Ben’s Instant brown rice takes 12 minutes for 3 cups rice in 3 1/2 cups water) What would be the liquid and time for 1, 2, and 3 cups of quinoa?
Q: Simple question: is there a quiet, silent refrigerator? I've never bought one before, but now I see that as the major problem. I don't care about all the other stuff (how it looks, cleaning) just a refrigerator that makes no noise. No motor boat in the kitchen. I can't find a quiet one! I'll buy a mini if it's quiet. Any recommendations?