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Easy lunchtime salad: Kale, chickpeas, raisins, avocado lime dressing! Done and done.

At any given time during the holiday season, I can usually be found with my face in a pie. Any (vegan) pie will do. But in order to make up for my pie parties (also sometimes mashed potato parties, mac n yease parties, and post-sex Chinese food takeout parties) I try and get some clean eating in. In the summer, it’s so easy to munch a salad. The produce is fresh, and with all of the warm weather, you crave something cooling. While soup is a great clean eating option for winter-time, I try and get in a handful of raw veggie servings a day, and the best way to do that is with a salad. But how can you tempt yourself to crunch a salad when it’s 23 degrees outside? With an amazing dressing. While I will often accessorize my salads with just a squeeze of lemon in the summer, in the winter I like a heartier dressing, mostly so that I can look forward to eating my salad when I would probably rather be eating more pie.

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Do you remember when my buddy Nick over at TheLittlestWinslow and I watched Rain Man and ate Thrice Fried Rice? No? Well, he is on an epic film quest to watch every Best Picture winner, and I just like movies and food. So we get together and watch and feast. He is not a vegan at all, but does like healthy eating, so we have fun veganizing shtuff. He is currently on some weird caveman diet, the Paleo diet, which is basically (as far as I can tell) veganism minus all grains, plus hunks of animal flesh. Er what? It is lots of veggies and meat, and no dairy or grains. But I love grains! Good thing I was not a cavelady.

SO we did a weird Paleo/Vegan split with a recipe for Thai Chicken Curry. View the original recipe here. And here is the veganized version, for all you lettuce-munchers.

Thai Seitan, Sweet Potato and Spinach Curry

1 package Seitan
1 large sweet po, cut into 1′ pieces
3-4 cups of spinach (I like the baby variety…because everything is better in baby form)
1 can of coconut milk (We used light, but I like full fat because I am glutenous)
1.5 T Thai Green Curry Paste (Which I had never cooked with before!)
2 cloves garlic, minced
½ yellow onion, diced
¼ cup lime juice
2 T Sriracha (sigh sigh sigh I LOVE SRIRACHA)
2 serrano peppers, minced (we left the seeds in because WE ARE SO BAD ASS)
2 T apple cider vinegar
Vegetable oil for wok

(Note: When Nick and I made this, we cooked our proteins seperate. In the below recipe, I pretend we added the seitan when it would normally be added if I wasn’t cooking with some club-wielding, Oscar watching caveman.)

Step one:
Place sweet potatoes in boiling water to speed cooking time, because I am impatient and hungry. While they are boiling (about 3-4 minutes), heat oil in wok, and saute onion and garlic on medium-high heat until the onion becomes translucent (Also about 3-4 minutes…how convenient).

Step two:
Remove sweet potatoes from boiling water and add them to wok. Add Thai green chili paste, coconut milk, vinegar, and serrano pepper. Stir and bring to a boil.

Step three:
Add seitan, cover, reduce heat and simmer for about 15 minutes. Check to make sure the potato is cooked thoroughly, then add lime juice and Sriracha. Stir. Add spinach and allow to wilt, 1-2 minutes.

Oh and as for An American In Paris? I spent most of it commenting on Gene Kelly’s tight pants, which Nick’s fiance pointed out probably gave all sorts of lady boners when it came out. Also, if you were a man who could tap dance, would you be really ashamed of it and tell no one, or would you bust out dancing in public? I feel like it has to be one or the other, right? If I could dance, and I had a penis, I would surely bust moves in public to woo women (or convince them I am gay). Pow pow pow!

Pow pow pow! (1950s lady boners all around)

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