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Showing posts from November, 2013

Curried Collards

VegKid has gone up to the family cabin with the in-laws for the weekend. BandMan and I have been going to space and making music most of the time she's been gone. Today has been one of those lazy Saturdays where you feel like you've done nothing (mainly cause you're still in your jammies) but you've actually accomplished so much.

We have no plans for the day which is unlike us. We've got no where to be at no specific time and it's an amazing change in pace for the time being...

            Lazy Saturday Lunch is served.

1 bunch of collard greens, rough stems reserved
3 carrots, chopped
1 onion, chopped
1 tbsp panch phoron

2 tbsp oil
1 tsp turmeric
1 tsp coriander
1 tsp chili
1 tsp ginger
1 tsp cayenne
1/2 tsp cinnamon
salt, to taste
1 tbsp curry
a pinch of asafoetida
1/4 c unsweetened dissected coconut Get out a big pan and get some oil pretty hot. Toss in your panch phoron and listen close: when the seeds start popping toss in the diced carrots, onion, and diced collard gre…

Quinoa + Apple Breakfast Casserole

I don't know about y'all but every year around this time I fall into the junk food slump. It starts with overeating on Thanksgiving and this unbelievable urge to eat vegan junk food all day, err day, doesn't usually end until after the new year (when I make my annual resolution to finally try to lose 10 pounds and then immediately go eat a spoonful of peanut butter). Side note: I don't actually care to lose 10 pounds. I'm very happy with my body. It's just the holiday guilt from being a gluttonous little vegan, catching up with me. 

Anyway, this was my answer to wanting junk food for breakfast this morning. It tastes like it should be bad for you. It tastes like apple pie or something. But what it is is wonderful and filling. And oh so satisfying. You'll like it.

3 ccooked quinoa
1/2 c non-dairy milk
3 apples, chopped
2 tbsp olive oil
1 tbspcinnamon
1/3 c maple syrup

1/4 c raw cane sugar
Preheat dat oven to 375. Combine all ingredients sans sugar, in an oiled c…

Red Wine Cranberry Sauce

So I know this is little late for a cranberry sauce recipe since Thanksgiving was 2 days ago, but screw it. I'mma post it anyway: this is my blog, and this is America I can do whatever I want. Heh.

Anyway, the likelihood that you'll shun me for posting this after Thanksgiving is not as high as the likelihood that you'll have cranberry sauce for Christmas. So keep this recipe in mind. It's awesome and reminds me of my happy times with my grammy.

One of my favorite holiday-related memories of my grammy is connected to cranberry sauce. She loved the stuff; specifically, she loved the sucking sound the jellied cranberry sauce made when plopping out of the can -- scwfffpt. I'm not gonna lie, I loved it too. I loved that we opened that can together.

1 c raw cane sugar
1/2 c of your favorite red wine
3 clementines, juiced
zest of 1 clementine
1 tbsp cinnamon

12 oz fresh cranberries
pinch of salt and cayenne

Get out a saucepan and bring all the ingredients, except the cranberries…

[the best] Marinated Tofu Steaks

Tofu is a bittersweet delectable for me.

I love the boost it gives my body. It's very low in not-so-healthy stuff: cholesterol, sodium, and sugar. And is super high in healthy stuff: calcium, iron, manganese, magnesium, phosphorus, and selenium. Which is all the sweet part, obviously. But on the bitter side of things: it's so processed. I don't really get down like that.

But last night when I asked BandMan if he had any requests for dinner, he did request a "hearty meat and potatoes" type dinner. And specifically asked for tofu. So here we are. I'm not going to lie, this shit was unreal.

I don't mean to toot my own horn, buuuuuut it was the best tofu dish I have ever prepared, or had the pleasure of consuming.  Seriously.

BandMan agreed.

Tofu1 package ex-firm tofu
1 batch of marinade
Cut the block of tofu lengthwise into 3 pieces.  Cut the 3 pieces into triangles.Cover your 6 triangles in the marinade. Let it soak up those juices for up to 8 hours and the…

Chickpea Cakes w/ Cajun Cream Sauce

The chickpea is a vegan staple. These little butt-shaped legumes, with which I love so generously, are a great source of protein. Who gives a shit, right?! Well you should. If you haven't been asked a million times where you're getting your protein from, SHAME ON YOU for keeping your veganism a secret from your friends and family.

The chickpea ain't no one-trick-pony either, no ma'am. Besides protein, the chickpea also delivers unto us zinc, folic acid, and more dietary phosphorus than an equal sized serving of whole milk. Which pretty much makes it a superhero for your body; each chickpea saves you from brittle bones and teeth, anemia, poor growth, skin lesions, general weakness, fatigue, depression, gastrointestinal problems, infections, and more.

So do yourself a favor, eat your chickpeas.

1/2 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 c cooked chickpeas
1 tsp thyme
1 tsp paprika
cayenne, to taste
1 tsp hot sauce
2 tbsp brown rice flour
1 tbsp cornstarch

Dijon-Horseradish Incrusted Brussels Sprouts

I was going to name this post "Welcome back brussels sprouts! Now jump in my mouth," but I didn't think anybody would read it. Whether anyone would, or not, doesn't matter; brussels sprouts are my most favorite delectable of all time.

LISTEN HARD, VEGHEADS: what I am about to say may shock you. Many of you will choose not to believe me, but if given a choice between chocolate or bsprouts, I would take the brussels sprouts all day, everyday.

Matter of fact, I would choose brussels sprouts over any other product that I might consume. That's how much I love them (I do believe in past bsprouts posts I may have made reference to legally marrying the things).

I am starting to believe that my favorite holiday, Thanksgiving, is only my favorite holiday because that's around the time that brussels sprouts come back into my life. There may be a connection here.

Speaking of Thanksgiving: I usually spend the month of November doing trial runs for Thanksgiving. I conceptu…

Polenta Brunch Tart w/Tomato-Pomegranate Glaze

There are some fruits and veggies that I have never attempted to work with: pomegranates are one of them. It's not like I hate them or anything. I just choose not to go out of my way to get them. I always felt like they were too much work for too little yield, is all. Look I know what you're thinking, "but pomegranates are packed with vitamin C and K and many preliminary studies show that the juice may reduce heart disease!" Yeah I know...that's why when I found three pomegranates in this week's Bountiful Basket, I quickly started googling the proper way to dismember one of these guys. This site was very helpful.

Annnnd that brings us to the food. Isn't it pretty?! Tasty too! It took me about an hour or so to put this all together from start (seeding the pomegrantes) to finish (putting the first bite in my mouth). OH.MY.GLOB. It was worth it. Obviously you can do many steps ahead of time. For instance, we often have a mason jar of uncooked cashew cream s…

An Ethiopian Feast

The first time I met her was in Salt Lake City. I had just arrived in town and she caught my eye immediately. I acted like I didn't even notice her but secretly took note of the cross streets where she was hanging out. I did the things we had come to town to do. But she was dancing through my mind the entire time; sometimes she was right out front in the spot light, and other times she had danced her way to the dark back corner but I knew she was still there. After a while, there were some snags in the duties we were there to perform and we found ourselves with a large time-gap we needed to fill. We discussed some different options. I through out some cavalier suggestions that I knew no one would go for, and when no one bit, I suggested we go back to those cross streets.

We walked around the corner and the cross streets came in to view. I could see her. I didn't know what to expect from her but I was hungry for her none-the-less. As soon as we got close to her, I asked the gro…

Tom Kha || Thai Coconut Soup


Yeah right. Breaking? I think not. I'm pretty sure y'all know that Thai food and I have been in a not-so-secret love affair for years now. I'm not ashamed of it. We have something special. Like this super rad coconut mushroom soup, or Tom Kha. It's super creamy and filled with all kinds of stuff that's good for yo body.

I served this with sake, and a Thai inspired stuffed yam. According to PaleoChick and her boofriend,  who surprisingly doesn't have a blog name yet, the yams were completely overshadowed by the soup. If someone eats my food and says its just "ok," I consider that a failure. So do eat this soup and don't worry about everything else.

4 c veggie broth
1" knob of ginger, sliced up
1 bay leaf

1 tbsp lime zest
2 lemongrass stalks, sliced up
cilantro, leaves separated from the stalks

olive oil
1 onion, minced

4 garlic cloves, minced
1 lb mushrooms, chopped
1 tbsp tamari
2 tsp curry paste
1 can coconut milk

Spaghetti Squash al Limone

About a week ago, ChefMom sent me this picture wondering if I was interested in having some: DUH!

ChefMom gifted me an heirloom pumpkin, 2 delicata squash, 2 buttercup squash, 2 acorn squash, and 1 huge spaghetti squash. If you click on the name of the winter squash listed above, you can see how I prepared them. Obviously, this post is dedicated to the spaghetti squash.

This dish is light, bright, and tangy. I have a feeling I will be seeing a lot more of this when the heat comes back.

1 large spaghetti squash
1 lb broccoli florets
4 garlic cloves, diced
2 lemons, juiced
1/4 c olive oil
1 c nutritional yeast
1/4 c Italian seasoning

Preheat the oven to 425.Cut our squash in half and scoop out all those seeds and junk. Put the cut side down on a pan with some water in it and roast that sucka until it's tender to a fork touch, about 40 minutes. Get the garlic all nice and brown in a bit pan, then add in your broccoli florets. Cook until tender.Whisk together the olive oil a…