I’ve been missing. I haven’t had much vegan work to do, but lately it has been picki
I have been waiting to try this recipe FOREVER, but something keeps coming up. Dinners, lunches, p
I know that buying Almond Milk, Soy Milk, etc. is convenient & making milk sounds incredibly int
October 17, 2012 in Uncategorized
I’ve been missing. I haven’t had much vegan work to do, but lately it has been picking up. I’m experimenting again and getting back into the fun side of food. A few pictures for now, but I will be updating again with recipes very soon.
June 5, 2012 in Recipes
I have been waiting to try this recipe FOREVER, but something keeps coming up. Dinners, lunches, people eating my sweet potatoes when I bake them the night before…. :O. Speaking of baking sweet potatoes the night before, this is a great recipe to use up any leftover sweet potatoes/yams you might have. You could also sub out these beans for garbanzos, cannelini, kidney, etc. if you already have some laying around.
I originally found a recipe on Healthy Happy Life, but had some chipotle peppers open from dinner last night, and decided to add those in. I also switched out the flour for quick oats (seems to work well in veggie burgers) to make these gluten free. These were a big success in the house, and are great with or without a bun (or in our case, Ezekiel bread). I really liked them plain, but a few of my tasters said the chipotle mayo was a great finishing touch.
| Chipotle Sweet Potato Burgers |
June 3, 2012 in Recipes
I know that buying Almond Milk, Soy Milk, etc. is convenient & making milk sounds incredibly intimidating, but I am glad to report that my first venture into milk making was painless and very easy!! I am always skeptical as to how healthy a processed nut milk can be (how is it staying fresh FOREVER in a carton??), so I thought I would make some that is truly all natural. [the answer is UHT I believe?]
I bought raw cashew pieces at my co-op the other day (less expensive than whole cashews), but was still on the fence as to whether I would go through with the whole process. I returned to the co-op the next day to pick up some other things, and the cashier randomly asked me if I had ever made my own nut milk. IT WAS A SIGN. I went and made me some cashew milk. You will not believe how easy this is. Combine ingredients, soak, blend, combine, strain, done.
Cashew milk, along with other nut milks is great over cereal, in baking, with granola, in coffee & tea, or just straight from the cup! This particular way of preparation (with dates & vanilla) is delicious & can honestly serve as a treat after dinner.
| Cashew Milk |
May 31, 2012 in Recipes
Shy of being allergic to chickpeas (garbanzo beans) YOU MUST MAKE THESE NOW. This is SUCH a great snack and the beans are really neutral in flavor, so you can dress them up as you please. All you really need is a can of garbanzo beans, a colander, and a baking sheet.. and of course an oven.
This is also a great way to get in your daily fiber. 1 serving (1/4 of the recipe approximately) boasts 6 grams of dietary fiber! As somebody who is gluten free, I really appreciate being able to find fiber dense snacks that aren’t full of additives.
| Crunchy Chick Peas |
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(edamame from this recipe cooking in the back)
May 30, 2012 in Recipes
How often do you throw away excess fresh ingredients? I feel like I am constantly finding a half used, wilted bunch of cilantro in the vegetable drawer at the end of the week. As such, I am trying to find ways to use all of my produce. It has gone so far that I am brainstorming ways to use my carrot tops, but thankfully I have a few more days before I need to use this bunch.
Last week I received a bunch of curly leaf parsley in our CSA box, and it went unused. Today on my way to the store I checked our CSA’s website to see what I would be receiving, and curly leaf parsley was there haunting me again. I decided I would make a Chimichurri sauce and put it over grilled tofu. So I get to work to find out that the CSA site hadn’t been updated and instead I had received a bunch of cilantro! PLANS RUINED. Story of my life.
I would normally make salsa, or something latin- but I figured I should try something new. We also had some frozen edamame that wasn’t getting any action in the freezer, so I decided to use that as well. Cilantro Edamame Hummus it is, and seriously it is so tasty. I very loosely followed a traditional hummus recipe, and reduced the tahini as it can get a little overwhelming. You could definitely add more if you want that to be the bold flavor. This is a great dip on its own with vegetables, but you could also use it as a spread on a sandwich.
| Cilantro Edamame Hummus |
May 26, 2012 in Recipes
This will probably be a dish I will always remember. Why? Because this is the dinner that earned my first “rewarding” post it. I remember it clearly “THIS WAS GREAT.. SALAD TOO”. So simple, but to find that affixed to your menu from the previous night is very exciting! I mean, I feed somebody who can eat at any restaurant in the entire world.. and sometimes my food entertains her greatly!! I love it!
If you like sweet potatoes and warm spices, you’ll love this stew. I hate the word stew. This is a great and very easy recipe. Anyways, try this and see if you elicit some sort of exciting reaction out of somebody dear to you.
| Vegan Sweet Potato & Tempeh Stew |
May 25, 2012 in Recipes
This recipe was sort of inspired by a million other “burger” recipes, but ultimately I didn’t have what I needed to actually follow any of them. I took the general ideas and out came these black bean burgers. They would also be great with some jalapeno or cayenne added in, if you’re like me and prefer to breathe fire. The corn & black bean salsa is a great side salad and really delicious (originally used on top of steak).
| Black Bean Burgers with Corn & Black Bean Salad |
May 18, 2012 in Recipes
Our CSA box arrives every Wednesday, and last week I was committed to using everything in it. The only “interesting” items were rhubarb, turnips, & fresh favas. I wanted to find a way to use rhubarb that I could trick the girls into eating, and that would also please their mom. Muffins it was! The girls didn’t even detect that they were vegan.
Vegan Rhubarb Muffins
Streusel Topping
Preheat oven to 350. Mix all dry ingredients thoroughly then incorporate wet into dry. Combine streusel ingredients and mix with fingers until combined. Divide into 12 lined muffins, and top with streusel mixture. Bake for 35 minutes.
May 17, 2012 in Recipes
I love quinoa, but I find that anytime I make it.. I make in excess. You would think that I would learn, but I don’t. Thankfully I have found a great recipe that is way better than my old stand-by (Whole Foods quinoa cakes), to use up some of that excess. These are very onion/garlicky.. but I could eat garlic with garlic on the side so its hard for me to discriminate. Everybody at the house loved these, vegan and non vegan alike.
| Vegan Quinoa Cakes |
This recipe was adapted from Cooking Quinoa.
May 5, 2012 in Uncategorized
I have finally started my blog! My friends and family have been hearing about this seedling for months now, and I am finally getting this thing off the ground. Welcome, and please if you have any suggestions or feedback let me know!
