Grilling vegetables is a delicate business. I want my no-fat vegan dishes to taste great and when it comes to charcoal, I don’t want any chemicals infused into my nutrition or the flavor of my precious veggies. I’ve used a number of hardwood products from chips to pellets to lump charcoal. This product burns clean and fast, which works well for short-grill-time veggies of all types. I buy it at Fred Meyer in Seattle, and I believe you can also get it at Sam’s Club.
What is happening here? I'm a Seattle native who has adopted a diet of 100% no-oil plant-based nutrition. My guide? Dr. Caldwell Esselstyn's book "Prevent and Reverse Heart Disease". I've been given an alternative to the chronic illness that has plagued three generations of my family... heart disease, diabetes, stroke. This blog is my personal log of how to cook, what to eat, and where to dine out as a no-fat vegan in the Pacific Northwest.
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