This chocolate mousse may be the best thing I have ever done. I can die now knowing I have contributed something amazing to the universe. Not to toot my own horn or anything (toot, toot), but this recipe only has 3 ingredients, is totally raw, low in fat and sugar-free. Yep, you read that right. Raw, sugar-free chocolate mousse with only three ingredients. I know! It’s basically a culinary unicorn. Continue reading
Aloha friends. We are currently 2 days into production of Courtesy Flush, and things have been crazy around here. Luckily, we have an awesome vegan chef on board—Andrew Johnson aka the Vegan Giant—so we all have been munching well. I have been reveling in my lack of dishes.
However, I would like to share with you one of the last things I whipped up before my cast and crew arrived and things got so nutty: Island-Style Purple Sweet Potato Salad. We went to a BBQ at our neighbor’s, and they made an awesome Okinawan potato salad using avocado. It was so delicious, and the color of the Okinawan potatoes made it just as beautiful as it was tasty. This is my rendition. Did I mention how healthy it is?
Island-Style Purple Sweet Potato Salad
- 2 pounds Okinawan sweet potatoes, scrubbed
- 1 large ripe avocado
- 2 tablespoons vegan mayonnaise
- ½ cup shredded coconut
- ¼ cup raisins (optional)
- Juice of 1 lime
1. Boil sweet potatoes for 15 minutes or until tender. Stick in fridge for 1 hour to cool.
2. Cube potatoes. Add avocado, mayo, and lime juice. Mix well.
3. Add shredded coconut and raisins.
The other evening after work I stood in my kitchen squirting Sriracha on crackers and wishing I had thought to soak some chickpeas so that I could make hummus when BOOM it hit me. Sriracha hummus! Sort of like when you write down your dreams in the middle of the night and wake up with brilliant bits of nonsense by your bedside.
I know people have done this before because originality is dead as ….oh no no no, it is WAY too soon for Whitney Houston jokes…Ugh why am I so crass?! RIP, Whitney! Anyway, I soaked some chickpeas that night and woke up at 7 am to make Sriracha hummus like some weird pant-less manic legume-loving Keebler elf.
Serves 4/Prep Time 5 minutes/Cook Time 5 minutes
You will need:
3 cups cooked chickpeas
1 clove garlic ( roasted, if you’re fancy!)
2 tbsp Tahini
2 tbsp olive oil
Juice from ½ lemon
1 tbsp cumin
1 tsp paprika
1/2 cup Sriracha
Throw all ingredients in a blender or food processor and blend until smooth and creamy.
This has nothing to do with anything, but see how this wine-marker can read my thoughts!
Not everybody sees a correlation between food and sex. For me, the connection is so clear I often have trouble articulating it—like the fact that Natalie Portman is the.sexiest.woman.ever. For me, it’s just an unarguable truth.
So whenever I find a like-minded individual who shares my lust for good food and sees its connection to sex, I get all kinds of hopped up. Once, while sharing a lazy spoon with a just-sexed lover, I happened to mention my view that sex and food are of equal importance.
“Right, they both provide essential nourishment,” he agreed. Ding ding ding! The boy scored more points than he did fifteen minutes earlier, when he proved the ability to screw me standing up.
Both food and sex provide the type of irreplaceable nourishment that the body craves. They can both make you feel satisfied and satiated. It’s one of the reason some unhappy, lonely people find solace in food while others try and fill voids in their life by going home with strangers, coworkers and hotties from their acting class (even though they know they will never call them again). Continue reading
As a college student, I’m pretty much always pressed for cash. Working two part time jobs, keeping on top of my academics and editing our school’s small, student run newspaper, I am also usually pressed for time. The mix of the two, lack of time and funding, often makes it harder for me to eat as healthy as I would like. It is much easier (quicker, cheaper) for me to stick a spoon in a peanut butter jar than cook myself breakfast in the morning on the way out the door to class, the mac lab to edit, Pilates, whatever. I do have a few tricks up my sleeve that help me save time and money, and I don’t mean ringing up all my organic produce as regular on the self check out line at Kroger…
Oatmeal- Seriously, I wanna make love to the stuff. It is the perfect breakfast, period. If you buy the old-fashioned style, or even better, steel-cut, it is a whole grain that is creamy, satisfying and warm. It sticks to my ribs and keeps me full, and on cold winter days it is the ultimate comfort food. Also, its pretty freaking cheap.Stay away from the quick-cook kind, as they have been stripped of most nutrients. oatmeal is definitely my go-to breakfast,however, eaten plain it is definitely boring. I make mine more appealing with peanut butter (for healthy fat and protein), flax (for extra omega 3′s and fibery goodness), cinnamon, raisins, and a banana. Honey, diced apples (add them while the oats are cooking!) or shredded coconut are also pretty tasty in there. Steel cut oats take longer to cook, but it is easy to cook up a big batch of them in one day and refrigerate the extras to be re-heated all week.
Soups and chili- These are also great winter dishes that can be cooked once and enjoyed a several times. Put the leftovers in the fridge for up to a week, or in the freezer for a quick dinner later on. Soups are also a great way to clean out your fridge at the end of the week, throwing in all the odds and ends of your veggies that probably won’t last much longer. I use tons of canned beans in my soups, which are cheap, full of protein and very filling. Make sure to drain and rinse them, however, to get rid of the extra salt and preservatives. I also throw in frozen veggies, which are often better quality than the fresh stuff I find in the grocery store. If I’m using canned veggies, I try to go organic or find brands with no salt added..read labels.
Bread- My roommates and I like to make our own bread. This takes more time than going out and buying a loaf, but it is incredibly rewarding, as well as inexpensive. Since there are six of us, and one more lovely lady who lives on our couch, it never lasts very long…This bread recipe is vegan, and therefor pretty dense, but still enjoyable (obviously, because its gone before it even finishes cooling..)
Lentils- One semester, my room-mate Hannah ran out of cash and lived on lentils. Seriously, she ate them twice a day. They are so cheap, and tasty. I love to cook them with curry and sweet potatoes. mmm…
Rice and Beans- I know this isn’t a new concept, but I need to reiterate it here because the combination is so cheap, so filling, so tasty and so so so good for you! There are tons of different kinds of beans to go with black, kidney, garbanzo (chick peas), adzuki, and you really can’t go wrong with any of them. Beans beans, the magical fruit…
That’s it for now..more vegan on a budget tips as they come to me…anyone else have any suggestions or tips?