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
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
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…
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
I was sick last week (boo!) so I decided to make some soup. I have been into miso lately. This fermented soybean paste is packed with enzymes thought to detoxify, aid digestion and energize the bod. While a simple miso soup can be very healing, it can also be very boring. So I fused together two good soups—miso and split pea–to make one amazing soup! Behold, miso pea soup. Honestly, 98.6 percent of the reason I made this soup was because it is SO fun to say. Miso pea soup!! Five times fast. Continue reading
Look 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
Happy Thanksgiving everybody. I love any holiday that centers around food, and in America, that is every holiday. Unfortunately, traditional American Thanksgiving fare is not vegan. And while you can easily veganize most sides by omitting butter, it’s a bit harder with the main dish…Poor turkeys. So what’s a hungry vegan to do? Well you could go out and get a Tofurkey, but I refuse to eat anything with such a nonsensical name. Plus, they are full of processed crap and come out of the frozen food section. No thanks! Here is what I am making for Thanksgiving. Continue reading
“Double, double toil and trouble; Fire burn, and caldron bubble…Oh, and KALE!” – Macbeth
I tried to write a post like this last winter, in which I gave a list of the kinds of things I throw in my soup pot to make it tasty. But I am going to try again, and do this better. You see, I love a great tomato-based vegetable soup, but it’s the kind of dish I hate having a recipe for. This is because it’s really hard to screw up a basic tomato-based broth soup. The more things you add, the more flavorful it becomes. “The more things you add?” You may be thinking… “So I can add a cup of chopped pickles to my tomato soup for added flavor?” Oh, gross, you know that’s not what I mean, stop being difficult.
Let me break down the category basics of what goes into a good tomato-based broth soup, so you can make it right every time, with what you have on hand, and impress all your friends as you whiz around the kitchen dumping things in a pot with no recipe like the fairy godmother of soup, or Hermione Granger, if she was domesticated. Soup wizard!
Lots of soup aficionados like to start their soup with a stock. However, I always start my soups with plain old water. If you simmer it for long enough, it becomes just as complex. Plus, I am lazy. Here we go! Continue reading
I love giving myself an excuse to eat chocolate for breakfast! So when I heard it was time to celebrate grains, I knew I wanted to make a dessert delicious enough–and healthy enough–to eat for breakfast. I love grains for breakfast in the fall because they’re so cozy, but unlike my usual morning oatmeal, quinoa is packed full of complete protein. The following recipe also features my favorite antioxidant (oh heyyyy cocoa!), hearty healthy peanut butter, and a dash of coffee for depth. It definitely gives me a caffeine zing, which is yet another reason I love it in the morning. So whip up this delicious dessert and, if you can resist eating it all, have it again for breakfast! Continue reading
Can’t a girl get a taco?!?
In me, please!
A few weeks ago, I had a startling realization: I couldn’t remember the last time I had a taco. Like an American taco, because you know our tacos are most likely a far cry from their spanish cousins. As a vegan for 3 years and a vegetarian for a million and a half, I hadn’t had a spicy, comforting, Americanized taco smothered in heavenly toppings for more than a decade. You know, an Americanized taco containing the traditional zesty flavor you typically find in a ground beef taco at any deliciously greasy mexican place around the country. I have had plenty of veggie tacos, but none of them had that same flavor, or texture, as their ground beef counterparts and I decided enough is enough.
Below is a recipe for a traditional American taco with a “ground beef” style filling made out of black beans. You will be amazed at what happens to these beans during baking, so don’t give me the stink eye while you’re spreading bean paste on a pan. Your mouth will thank me later. Continue reading