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Showing posts from September, 2012

GUEST Blog: BandMan's Bomb Spaghetti Sauce

BandMan here. 

As you may have heard, this Vegan let me into her kitchen to make a huge mess (as well as some bomb food). I'm not Vegan or even Vegetarian, but that doesn't mean I don't love beautiful vegetables (or beautiful Vegans, obviously). So check out this sauce, it's a treat for your tasters. 

And wholly unrelatedly, this right here is why she calls me Band Man: Click Me!

So enjoy the food. And the music. Maybe both at the same time. 

10 tomatoes, cored
4 tbsp olive oil, divided
2 onions, diced and divided
2 carrots, diced
5 garlic cloves, minced
6 basil leaves, minced
2 tbsp +1 tsp oregano, divided
1 tbsp molasses
1 tbsp honey (or agave, for you die-hards)
2 c oyster mushrooms, chopped
1 tsp rosemary
1 tbsp fresh thyme
1 zucchini
1 orange bell pepper
2-3 tbsp white cooking wine
salt and pepper, to taste
Puree all the tomatoes in your favorite blenderGet out your sauce pan, give her a coating of olive oil (about 2 tbsp). Throw in half the onion, carrots, garlic, basil, and 2 tbsp …

Spinach and 'Shrooms Quiche w/Rice Crust

Lemme tell ya, I don't know too much about quiche, but here I was sitting in my office yesterday with the idea of quiche nagging at me from the back of my head. So I did it. Quiche that is, and I feel like it was a raging success.

Normally, I would have let a dish like this rest for about 15-20 minutes before I mutilated it (which is totally recommended), but we were so hungry and the quiche was literally screaming to get gobbled. And gobble we did. So quickly in fact, that I didn't even take a second to snap a photo until the second I apologize for that.

Here's the food:

The Crust:
3/4 c cooked brown rice
salt and pepper

The Filling:
1 yellow onion, diced
1 1/2 c oyster mushrooms, sliced
2 tbs dry white cooking wine
salt, to taste
4 garlic cloves, sliced
12 fresh basil leaves, chopped
1/2 tsp thyme leaves, chopped
red pepper flakes, to taste
1 package of firm tofu, pressed and crumbled
dash of turmeric
juice of half a lemon
1 tbsp rice vinegar
2 man hands of fresh spin…

Black Bean Soup

This weekend was absolutely lovely; VegKid, BandMan, D-Ma, B-Pa, and myself headed up to the mountains to work on the family cabin.

We did some work:

But mainly we hiked, played, and ate.

I made these miso-tahini tacos, which are great for camping, and in honor of the first day of Fall, I made these pumpkin chocolate chip cookies (except there wasn't much chocolate in them since BandMan can't resist so I replaced the half my recipe called for with dried cranberries and dried currants, then added in some pecans).

By the time we got home on Sunday, I was so tuckered out from all the fun that was had and all the love that was experienced, that I was feeling really lazy when it came down to cooking dinner. It was a blustery little Sunday filled with gray skies and rain; obviously, soup was in order. So I used the leftovers from my tacos to make this quick soup.

2 c black beans, cooked
4 carrots, roasted and chopped
1 c roasted corn
1 c veggie broth
2 tbsp cilantro, minced

Bring all …

Macaroni and Cheese (and Veggies!)

Everyone loves mac-n-cheese, yes? I thought so.

So here's the scoop: it doesn't have to be all fat and no nutrients. Yeah, man; you can mix in some of that healthy stuff (this is 'Merica and this is mac-n-cheese. We can do what ever we want). The "cheese" sauce, that this tasty little dish is saturated in, is made from roasted butternut squash and roasted carrots and I like to throw in something green for good measure. This time it was spinach (because I have a lot in the fridge just begging to get ate), but next time I am going to roll out the big guns and try it with some kale or collards. What do you think?

Make this for your next potluck, get together, or what-have-you, and fool everyone you know into not only eating it, but begging you for more. Just like that....yeah like that.

1/2 C cubed and roasted butternut squash (I used leftover squash from this guy)
3 carrots, roasted and roughly chopped
1/2 C cashews
1 tbsp non-dairy butter
3/4 C dairy free milk
1 tbsp co…

Creamy Butternut Squash Soup

Good News!: My sabbatical from the blog is officially over and so is the Summer; well she's holding on by the skin of her teeth, but she's definitely on her way out.
Summer done me good. It was filled with awesome music, lovely friends, and ridiculous (in a good way) food...I can only hope y'all's did too.

Here in the City of Trees, we are in the final stages of labor with this impending fall season and seriously, I am so stoked! So stoked, in fact, that I'm making Butternut Squash Soup when it's still 99 degrees outside in the evening. But guess what? Worth it!

2 tbsp olive oil
1 onion, diced
1 inch of ginger, minced
1 elephant garlic clove, or 3 garlic cloves, minced
1 medium butternut squash, peeled, seeded, and cubed
2 medium yams, peeled and cubed
cayenne, to taste
salt and pepper, to taste
1 C non-dairy milk

Preheat your oven to 425.Toss all those ingredients together - minus the milk and water - and pop them in the oven until tender and smelling fine as hell.W…