See what I did there? Like Piña colada. We had a slew of fresh pineapples this past week, so I have been experimenting with smoothie creations. In this recipe, the already blissful blend of pineapple and coconut is made even better with the addition of banana and spirulina, that glorious sea algae full of iron, b12 and protein. It’s so delish, it’s worth using up a bit of our solar power first thing in the morning to run the Vitamix, and I wont judge you if you add a splash of rum…just sayin’! Continue reading
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Good Gets Better: Make this Greeña Colada
12 JunRecipe Alert: Mamey Sapote and Avocado Salsa
2 Jun
Today is my second day in Hawaii! In case you’re out of the loop, I have relocated here, where I will be working remotely and producing a feature film I wrote the screenplay for. Now that you’re all caught up, I need to thank you all again for bearing with me during my lapse of posts on SexyTofu! Writing a screenplay and collecting funds via Kickstarter is exhausting and stressful and that’s before you add the whole “move to Hawaii” element in. However, I am not complaining, as this has been a magical journey and I have enjoyed every bit of it. Okay maybe not the packing. I loathe packing. Again, thanks for sticking it out with me, and for all of your support with my Kickstarter campaign. I will be writing more about the trials of a crowd funding campaign later, but for now, some recipe action…
My new place in Hawaii already has a garden started up, so that’s exciting. We are already producing eggplant, avocado, papaya, pineapple (yes, pineapple), sweet potato, a plethora of greens and an abundance of fresh herbs! I am in paradise. No really. Paradise. In addition to learning my garden, I have been trying to learn how to hula hoop, which has been fun and very embarrassing. Don’t say it’s just like riding a bike, because I actually don’t know how to do that either. I know, I know!
Backyard papayas! At first I thought they were roided out avocados because I’m ignant and shit.
At least I knew what this one was.
Now that I am a bit more mellow (well, at least until we begin shooting in July) you can look forward to recipes featuring ingredients I am plucking from my own backyard. But if you don’t happen to have access to some of the more unique ingredients, like the mamey sapote in the below recipe, I will try and add subsititions so you can still enjoy.
Thank you! Er, I mean, mahalo.
Mamey Sapote and Avocado Salsa
Serves 5
1 medium mamey sapote (if not available, use 1 large sweet potato, baked.)
1 large avocado
juice of 2 limes
3 tablespoons minced fresh cilantro
½ fresh jalapeno or serrano pepper, seeds removed and diced. More or less to taste.
Sprinkle of salt (optional)
Cut both your avocado and mamey sapote into large chunks. Place in bowl, add lime juice, cilantro, hot pepper and optional salt to bowl and mix with a spoon. Use to top something delicious or eat on its own, like I did.
Hot off the plane on Friday, but happy.
Baked Eggplant with Spinach and Pepper Cashew Ricotta
11 May
Cashew ricotta is my go-to omni pleaser. No one seems to find the tofu element too aggressive; It’s “cheesy” enough to make everyone happy. So you will find the filling moonlighting in a variety of different recipes on here: pumpkin ricotta is a particular favorite of mine.
This week I was celebrating my boyfriend’s last day of work before we jet set to our island, and I made him a baked eggplant dish with spinach and pepper cashew ricotta. By spinach and pepper ricotta, I mean GREEN CHEESE!
Also, it is grain free. I did serve it over quinoa for my man friend who likes to be all grainy. I don’t, because grains make my skin real pissy.
Here it is, in all of it’s glory: Continue reading
Recipe Alert: Smokey Sweet Potato Chickpea Curry
30 Apr
Spring is here, and soon I will be graduating to salads and lighter meals. But last night was particularly cool and rainy, so I wanted to eat something comforting. I had some of this awesome creamed coconut in my cupboard, so I decided to make a curry. If you don’t have a similar product, no worries, just use 1 cup coconut milk in place of water. The addition of smoked paprika makes it even more swoonable, I think.
Smokey Sweet Potato Chickpea Curry
Serves 3 / Time: 35 minutes Continue reading
Cookies and Jam! Vegan Bake Sale at Gristle Tattoo
4 Apr
Hey friends! So in case you didn’t know, April 20-28 is the official week of the Worldwide Vegan Bake Sale. This fun, yummy global event raises money for a variety of causes, by simply selling sweets! Because, you know, everyone loves cake. Continue reading
Fuck Yeah Hummus! Garlic Artichoke Edition
7 Mar
I love hummus. On World Vegan Day last year, I celebrated by having a hummus party, and I already have two hummus recipes on here: Sriracha Hummus and Jalapeno Hummus. Clearly, (spicy) hummus and I are involved.
Below is my latest hummus creation, featuring artichokes which are packed with vitamin C and the stress-relieving magnesium. Also, because the artichokes have so much liquid, you don’t need to add any oil, so this is a lower-fat recipe! Although I am partial to fat…
Stuff I Get Off On: Nicobella Organics Chocolate Munch
27 FebI originally wrote this for iEatGrass.com. Sharing the love here…
Omega Munch!
Now that the official holiday of lovechocolate is over, maybe many of you are feeling ill from ransacking the 75 percent off candy sale at Duane Reade. No shame! I know it’s a good day if I’m eating chocolate before noon. I love a good, plain, bitter dark chocolate bar—90 percent cacao is my favorite. But I shook it up recently and tried a couple of bags of Nicobella Organics Munch.
Nicobella—fair trade and organic! Aw yeah!–is better known for their truffles, but I am pretty into their chocolate and nut mixes, aka Munch, because they give me a solid dose of protein, so I can eat an entire bag without feeling like I lost all of my self control. Bonus: they are relatively low in calories, as far as sweets go. They DO have a good amount of fat though. But fat is good. Let’s all embrace fat. Continue reading
Substituting Sex for Stew: Seitan and White Bean Stew
20 Feb
Ugh it’s frikkin cold! When it’s cold, I want to hibernate inside with something hot. Unfortunately, the man I sex (love you!) lives an hour away so I substitute man hotness for hot food. Specifically, winter is the season for soups and stews. But I have already written on here about soup wizardry, so let us move on to stew. What is a stew? I was cooking with my friend Nick from thelittlestwinslow.com a while back and we pondered this question.
I turned to my most trusted source of information; according to Wikipedia, “A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.” Continue reading
Jason Wrobel Premier a Hit: How to Live to 100
7 JanI wrote this for iEatGrass.com and am reposting here to spread all of the vegany love! If you don’t read iEatGrass, you should, because it’s fucking amazing.
History was made last night! Vegans, health freaks and foodies alike gathered around the TV to watch the first ever all vegan cooking show to make it to mainstream television—How to Live to 100 featuring celeb raw vegan chef Jason Wrobel.
Food Network aired the show on the Cooking Channel at 8 pm EST. The series focuses on incorporating super foods into your diet. I personally am stoked about the show because it is marketing itself not to vegans (you can already be assured we’re watching) but to omnivores. It portrays veganism in a way that doesn’t get much airtime—by focusing on what you CAN eat, instead of what you can’t. Instead of being aggressive or off putting with an intimidating super vegany title like “Be Vegan to Live Longer, You Idiot,” (which I think was the working title) the show draws in those omni-eyeballs with the simple promise of superior health. Because who doesn’t want to live until they’re old and looney? Continue reading
Recipe Alert: Island-Style Mashed Sweet Potat-ohhhhs
19 DecLook at me being all artsy!
Happy holidays folks! Hanukkah is over, and Christmas is just a wee bit away. Right now, I am missing the bit of my family that lives in Hawaii. (Hi, mom!!!) So, because I relate everything to food (Must.Eat.Feelings), I made these Island-style mashed sweet potatoes. Feel free to try this recipe for your family or just make for yourself. Enjoy!
Island-Style Mashed Sweet Potatoes
Time: 45 minutes/ Serves: 4
You will need:
- 2 big ass sweet potatoes or yams, peeled and halved.
- 3 tablespoons coconut manna. (Not oil! Manna.This stuff is so delicious I can’t handle it.)
- 1/2 cup fresh squozen OJ.
- ½ tbs cinnamon
- 1tsp ground ginger
- ¼ tsp nutmeg Continue reading
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