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Showing posts from April, 2013

Jalapeno Maple Mustard Potato Salad

Have y'all forgotten how much I love picnics? I sure hope not, because the weather is finally here in the city of trees, and picnics are happening all the time.

I don't normally bother y'all with the boring details of my day-to-day living but I'm going to do it today.

Friday. I like to pretend I'm Janis Joplin with this band Sun Blood Stories and we played a show on Friday at the Red Room. Since Friday's weather was sunshiney and warm, I was determined to have a picnic dinner outside before the show. We were a tad late. Weekend Picnic #1.

Saturday. Sunshine-y-er and warmer than the day before. I drank my coffee outside and started visualizing the garden BandMan and I have been anxiously waiting to start. Weekend Picnic #1 1/2. I sat out side until he was ready to go take on the day; so, I threw a banana and an apple in my backpack. We biked down to the farmer's market and picked up some baby plants (I ate my fruit while walking around. Weekend Picnic #2) and …

Thai Hummus

Oh. My. Glob. I love hummus. So versatile. So complete.

There's really nothing left to say, other than: I'm sure you can make this by the gallon, FireNips.

Enjoy this, VegHeads.

2 c chickpeas
2 tbsp chunky peanut butter
2 garlic cloves, minced
1 lime, juiced
1/2 tsp salt
sriracha, to taste
1/4 c water
2 tbsp sesame oil
1/4 c basil, chopped and divided
Combine all ingredients except the sesame oil and 2 tablespoons of the chopped basil, into your blender and blend that shit up. Add water until it's the right kinda smooth. Could be more, or less, than a quarter cup.Transfer into a serving bowl and mix in the oil. Top with the rest of the basil and more sriracha, if you so desire.

Nooch Vinaigrette

Do you buy salad dressing? STOP! There's no reason to waste your money and more importantly your taste buds. I guarantee you that when you start making your own salad dressings, the birds will chirp sweeter, the sun will shine brighter, colors will be be more vibrant, and all that other shit that happens to you when you fall in love.

3 tbsp nutritional yeast
2 tbsp water
2 tbsp soy sauce
2 tbsp while balsamic vinegar
2 garlic cloves, minced
1/2 c olive oil
Combine, and eat on everything.

Potato Artichoke Soup with Olive Tapenade on Crustini

Happy meals at the ShugaShack last night! Just kidding. Not really. Happy doesn't even describe how pleased I was with the out come of last night's dinner.

I've been really stretching my culinary brain lately. This is because I've been too cheap/lazy to go to the store. For the past few days, when it came time for dinner, I would get my backpack, grab my keys to my car with no gas in it, hug VegKid, kiss BandMan, walk outside, and then change my mind about going. It's not like it's far (less than 2 miles), it's just don't like driving my car (can someone put a basket on my bike?), I don't like putting gas in it,  and I don't like going to the grocery store when I am hungry (because I spend too much and I'm kinda cheap, remember?). Also, the band is playing out of town this weekend, so I really don't wanna go buy a shit ton of food that I won't be able to eat because I'll be too busy pretending to be Janis Joplin.

Anyway, if anyo…

Braised Celery

After I made the stir fried cucumbers (I know right, weird!? Check it here), I basically decided to look in my fridge and find something else I've never cooked before and eat that too. This isn't really something I have never cooked before, obviously I've used the Holy Trinity as the basis of a lot of soups, but  I have never cooked celery by itself as a stand a lone dish. Might I quickly add that I was far from disappointed. It was actually freaking delicious!

One thing to note: feel free to use whatever kind of broth you would like. I actually made this Pho when I was sick and had some of the broth leftover; so I used that. It was damn good; that's pho:sho

8 celery stalks, sliced on the bias
1 tbsp vegan butter
salt and pepper, to taste
1/2 c broth
Heat that butter in a saute pan. When it's melted, add the celery, salt and pepper; cook for about 5 minutes. Add your broth, cover and take it down to low. Cook until the celery is tender but not mushy; took abou…

Oyi Namul || Korean Stir Fried Cucumbers

Here's something I don't see everyday: cooked cucumbers.

Recently, I was thinking about a long time friend of mine. She happens to be living in South Korea and has for quite some time. I remember a few summers ago, I was researching Korean flavors and came up with this awesome Korean slaw to take on picnics. I immediately sent the recipe over to her and asked her to make it and send any constructive criticisms she could think of. Here's what she said: The yummy recipe you asked me to try! It was fantastic and the flavors were spot on!

So now I'm back: BatGirl I humbly asked your opinion on this surprisingly awesome stir fried cucumber dish, Oyi Namul.  

Love you. 


1 cucumber, sliced
1-2 tsp salt
6oz of mushrooms, finely chopped
2 tsp soy sauce

1 tsp liquid smoke
1 tsp olive oil
2 tsp turbinado sugar
2 tsp red wine vinegar
1 tsp sesame oil
1 garlic clove, minced

a pinch of garlic powder
a pinch of pepper
In a fairly big bowl, toss the cucumber slices in the salt and set aside …

Zucchini and Potato Ciambotta

Nerd alert: I like to research food. I read about different countries, or even cities, and how their environments influence their cuisine. Hell, one of my favorite past times is to look up vegetables, or other dishes, on wikipedia and read about the history and etymology of the damn thing. You may be skeptical of the entertainment value of an activity like this, but I assure you it's usually worth the time. For instance, read this article on salad. That's funny, yes?

Anyway, the point of this all is to explain how I came across the dish known to some by a ciambotta and by many as a jambot. A ciambotta is a side dish or entree that hails all the way from Southern Italy and apparently "jambot" is the more commonly used slang for ciambotta.

So at some point I found myself reading about the Cilento Ciambotta from Benevento, which has been known to be made from potatoes, green beans, zucchini, and chard, and it stuck in my head.

This is a completely bastardized concoctio…

Chocolate Pancakes with Blackberry Compote

Sunday morning pancakes are the best, are they not? It's a scary feeling to wake up and find you have no maple syrup, which is exactly what happened to me this morning. Have no fear when you have no maple syrup make fruit syrup. It's pretty easy and most def worth it.

Get on it.

1 c coconut milk 
1 banana
2 tbsp vegan butter, melted
1 tsp vanilla
1 c flour
1/3 c cocoa
1/4 c turbinado sugar
1/2 tsp baking soda
1/2 tsp salt
water, for thinning batter if necessary
Combine the coconut milk, banana, butter, and vanilla in your blender and mix it up. Combine the flour, cocoa, sugar, baking soda, and salt in a big bowl. Stir in the coconut milk mixture. After you've mixed those guys together, add water to thin out your batter if needed. I used about a quarter of a cup. Turn your range top burner on medium and get a skillet real hot. Pour 1/4 cup of batter in the skillet and flip when the one side done. Shouldn't take longer than 1-2 minutes per side. Prepare the compote.

Asparagus + Mushroom Risotto

Risotto is a class of Italianrice dishes cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based. Many types of risotto contain butter, wine and onion. It is one of the most common ways of cooking rice in Italy. -Wikipedia Guess what? This risotto doesn't have broth, wine, or butter in it and it's every bit just as creamy and awesome as a traditional risotto. It's a little labor intensive with all the stirring, but holy guacamole, it's worth it.

I may have had a serving for dinner, half a serving for dessert, and another serving for breakfast. Don't judge me.

8 oz mushrooms, chopped
1/4 c olive oil
3 tbsp water
1 tsp liquid smoke
1 tsp minced ginger
1 buncha asparagus, chopped
1 onion, diced

6 garlic cloves, minced + 1 garlic clove, minced
1 1/2 c Arborio rice

about 4 c water
1 tsp thyme
1 tsp dill
1 tsp marjoram
1 tsp sage
1 tsp celery salt
3 tsp garlic powder
1 1/2 tsp salt

2 1/2 tbsp nutritional yeast
Combine the mushrooms, olive oil, water,…

Roasted Sweet Pepper, Carrot, and Lentil Soup with Roasted Tomato Garnish

My throat hurts today and when my throat hurts I want soup. It's only natural, right? Natural and comforting. That's exactly what this soup is. It packs a punch if you want it to, and it's filled with tons of veggies and vitamins. It tastes gourmet, if I do say so myself.

Maybe I'll feature this soup on my menu when I open a restaurant. (Heh.)

1 lb sweet mini peppers, halved and seeded
1 small onion, roughly chopped
4 carrots, diced
2 celery stalks
4 garlic cloves, 2 minced and 2 smashed
1/2 pint grape tomatoes
red pepper flakes, to taste
1 c cooked lentils
2 c water
1 tbsp apple cider vinegar
tabasco, to taste
salt and pepper, to taste 
1 tsp dill
1 tsp ground fennel seed
1/2 tsp ground thyme
1 tbsp Italian seasoning

Preheat the oven to 425Coat the mini peppers, onion, carrots, celery and 2 minced garlic cloves in olive oil and put that shit in the oven. Roast them for 25-30 minutes.As soon as you put that in, toss the grape tomatoes, red pepper flakes, and the two smashe…

Drunken Texas Hominy

Last weekend, the VegFam and I found ourselves deep in the country about a hour thataway from Houston, Texas. I do love to visit Houston, hell it's the city of my birth, but my body can't do it much more than once a year. After a few recent visits, I've started to wonder if the city and it's surrounding areas have ever even seen a fresh vegetable. Every restaurant menu is cover-to-cover text of fried meat and on occasion, a side of microwaved mixed frozen veggies; you know the kind where the carrots are diced really small and the peas are all dried out?! I survived on french fries and iceburg lettuce.

We had a wonderful time despite the (lack of) veggie situation. I mean look at this place: 

I even got to do one of my favorite things with one of my favorite people:

Anyway, this dish was the result of being let loose in an old-fashioned, what's a vegan?, Texas kitchen. The pictures are shitty and the dish isn't my best (although it was pretty damn good), but I…