food
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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I think Kenji's advice on cooking beans is unsurpassed tbh:
https://www.latimes.com/food/dailydish/la-dd-dont-soak-dried-beans-20140911-story.html
Very good tip. I'll see that and raise you one:
Buy channa dal/split chickpeas and use that for hummus instead.
Not only will you roughly halve your cooking time (it's not like you're going to want whole chickpeas unless you're making msabbaha anyway...) but your chickpeas will come pre-skinned and due to the size and grade of the chickpeas used to produce channa dal, it is often cheaper to buy them instead of whole chickpeas.
Note: don't go whole hog and buy a 10lb bag of Chana dal to start. Apparently I really dislike the taste of desi chickpeas vs kabuli. At least my chickens enjoyed them lol