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Showing posts from July, 2013

Baked Zucchini Stuffed w/ Kale + Oats

I fucking love gifts. Can you guess what my favorite gift to receive is? You probably guessed food; in which case you were totally right. Today at work, a friend brought me a bag of veggies from his garden. It was totally unexpected (best!) and pretty much made my day.

I got two super zucchinis, 2 pickling cukes, and a sweet little roma tomato.

I was pretty stoked on the zucchini and knew right away that I was going to stuff that sweet baby with whatever I could find in my kitchen: oatmeal, kale (from my garden), chickpeas, and the makings of a pretty sweet cheese sauce. SOLD!

Here it is. It's good. You know how I do.

4 medium zucchini, halved and center scooped out
1 c oats
2 c vegetable broth
1 bunch of kale, minced
2 tbsp ground flax
4 tbsp nutritional yeast
1 tbsp olive oil
2 tsp stone ground mustard
1/2 tsp garlic powder
1/2 tsp onion powder
salt, pepper, and sriracha, to taste

1 c cooked chickpeas
Preheat to 375.Cook the oats in the veggie broth. You know it's done when all the li…

Sweet Mango + Spicy Chickpea Salad

What a bold little salad we have here.  The cucumber is super refreshing, combine that with the sweetness of the mango chunks and nectarine juice, the crispness of the bell pepper,  and the spice on the chickpeas and we have a superior Summer salad. Matter of a fact, I'd throw her in the ring with just about any other Summer salad out there.

This dish would be perfect for a picnic in the park, or a vegan/omni-potluck. I served this as a side dish (although, I have full confidence in it as a main dish) and had some leftovers (which I'm totally excited for). If you don't like leftovers or are wanting to just make a side dish for two, cut this recipe in half.

1 c chickpeas
1-2 tsp olive oil
salt and cayenne, to taste
1 mango, peeled and diced
1 sweet bell pepper, chopped (I used 1/2 an orange and 1/2 a yellow pepper)
1 cucumber, diced
2 nectarines 
Get your oven nice-n-hot and toast the chickpeas after you coat them in the oil, salt, and cayenne. They're done whenever you decide…

Roasted Veggies + Garlic Mustard Aioli

Wanna know what I love?

I love dinners that taste like a lot of work, but are totally easy. 

Wanna know what I really love?

I really love dinners that taste like they cost a fortune to make, but are totally within my budget.

This dinner is both. And you should really wanna make it. If you do decide to try this out, and I totally recommend that you do, keep in mind that I also recommend you make these side dishes (I thought the flavors and textures went perfectly together.)

Tofu Steaks
Red and Green Tomato + Avocado Salad

Or make whatever. Go with your heart.  

1 bunch of radishes, quartered
6 small potatoes, I used 3 Yukon Gold and 3 Red, cubed
4 carrots, cubed
2 tbsp olive oil
1/2 tsp garlic powder

1 tsp steak spices
1/2 tsp seasoning salt

2 tsp dill
1/2 c vegan mayo
2-4 garlic cloves, minced
1/2 tsp dill relish
1 tsp stone ground mustard
salt and pepper to taste
Preheat to 375.Combine radish through dill and put that shit in the oven.Combine the remaining ingredients and refrigerate until the veggies…

Warm Lentil Slaw w/Roasted Pumpkin Seeds & Montreal Tofu

This was one of those dishes where I kept my fingers crossed the entire time I was chopping, mixing, and sauteing, that it wouldn't suck. Annnnnnd  to my pleasant surprise,  it didn't!

The VegFam seemed to love it. Or maybe they were too excited about what they knew was coming for dessert (THIS!) either way, it's definitely healthy dinner that's blog worthy. I'm excited to this and make it again.

1 block of ex-firm tofu, cubed
1 tsp liquid smoke
1 tbsp tamari
1/2 tsp turmeric
1 tsp Montreal steak seasoning
1/2 c + 1 tbsp olive oil, divided
1 tbsp sesame oil
1 c lentils
2 1/2 c vegetable broth
1/2 small head of cabbage, shredded
2 garlic cloves, minced
2 large carrots, cut however you dig 
1 lemon, juiced and divided
salt and pepper, to taste
1/4 c toasted pumpkin seeds
green onions, chopped

2 tbsp apple cider vinegar
1/2 tsp dry mustard
1/2 tsp marjoram
1 tsp maple syrup
Combine the cubed tofu in the liquid smoke, tamari, turmeric, steak seasoning, 1 tablespoon of olive oil, and the …

Chocolate Coconut Mousse + Blueberry Lemon Redux

As you all know by now, BandMan is a chocolate whore. Keeping chocolate in the house is always difficult, especially now since he's discovered my hiding place. I don't know how I managed to save 5 ounces of chocolate chips from his chocolate-monster claws, but somehow it happened.

I had plans to make him fall in love with me all over again by making him a super chocolatey dessert, but was struggling on how to incorporate the dying blueberries in the fridge and my new gluten free-ness.

This is what I came up with. I'm thinking it's the best dessert I've ever made. Yeah. That good.

It makes 2 large portions weighing in at around 250 calories a piece.

5 oz vegan dark chocolate, melted
5 oz coconut silken tofu
2 tbsp cocoa powder
1 tbsp maple syrup
1 drop vanilla extract
6 oz blueberries, smashed
1/3 c turbinado sugar
juice from 1/2 a lemon
Blend the tofu, cocoa, melted chocolate, maple syrup, and vanilla together and pour them into 2 cute dishes. Stash in the fridge for an h…

Sweet Potato + Kale Masoor Dal

After being gone for a week and not eating very many hot meals, I can appreciate how comforting one can be. One week might not sound like much but a lot can happen in that time. When you're camping in cities that are unfamiliar to you and everyone you're with wants Indian food, that's no where to be found, this vegan feast happens. 

Last night I opened up my home to the public for a free vegan dinner. I cooked so much food, enough to feed an army (of peaceful vegans) and spent a whopping $22. I've decided that this will be a regular occurrence. Once a month I will open my doors to anyone who needs a hot meal.

So if you're ever in the City of Trees...

1 c red lentils
2 c vegetable broth
1 onion, finely chopped
2 tomatoes, chopped
1/2 tsp turmeric
1 tsp garam masala
1 tsp garlic salt
1 tsp ginger
1 tsp cumin
1 tsp coriander
1/2 tsp cardamom
1 cinnamon stick
1 large sweet potato, cubed
2 tbsp coconut oil
1 bunch kale, finely chopped
Combine all the ingredients except the sweet …

Carrot and Chickpea Curry

I made these Mallung Curries a while ago and just can't seem to get them off my mind; much like that one night stand where you think you forgot to get their name and number, but find it in your pants pocket the next day. You're excitement is quickly overcome by confusion: "should I call? How long should I wait to call? I don't want to look like a creepy desperate stalker!"

Conventional dating regulations state the fella should wait at least 3-5 days before contacting the gal after the first encounter, and that's DUMB; but for the purpose of this completely moronic analogy, I waited the appropriate time before my mallung booty call.

2 tbsp olive oil
2 tbsp minced garlic
2 tbsp minced ginger
2 c cooked chickpeas
2 lbs carrots, coin-sliced
1 tsp cumin
1 tsp coriander
1 tsp chili
1 tsp turmeric
1 tbsp curry
1/4 tsp cayenne
salt and pepper, to taste
1/4 - 1/2 c unsweetened coconut
Get your oil real hot and toss in the garlic and ginger. After about 30 seconds add in the rest…

Roasted Broccoli + Kale Smothered w/Chickpea Mushroom Gravy

After a week on tour with Sun Blood Stories, my body is craving veggies, more veggies, and veggies on top of that. I'm not complaining though. I got to go on the road with some of my closest friends and do things I love to do. I was inspired to grow in so many different areas within myself and found some new purpose. It was a fantastic week, but I think we are all so very excited to be back home in the City of Trees.

We played at Bad Water Flats Collective house in Grand Junction, CO, The Stump House in Fort Collins, CO, and Gary Lee's for the Post Underground Music Showcase in Denver CO. I got to eat some rad vegan food, play lots of music, and when I wasn't doing those things I played so hard, it would make you blush.

First day back in town and we have a show. This is the meal I made. It's delicious and quick.

1 1/2 c cooked chickpeas
2lbs mushrooms, chopped
4 cloves garlic, minced
1 c veggie broth
1 tsp liquid smoke
1 tbsp soy sauce
3 c broccoli florets
1lb kale
Preheat …

Homemade Vegan BBQ Sauce

BBQ Sauce is one of the best condiments ever conceived/created/what-have-you. It adds a special flavor to my veggies and it adds a special element to Summer. Once Summer hits and BBQs start going in full force, I have to keep a bottle of this BBQ sauce around the house.

It's best tossed in some sauteed mushrooms,--saute sliced shrooms in olive oil, a dash of liquid smoke, and some soy sauce-- tofu, as a salad dressing, or on a sammich.

2 c ketchup
1 c water
1/2 c apple cider vinegar
5 tbsp brown sugar
5 tbsp maple syrup
1/2 tbsp onion powder
1/2 tbsp stone ground mustard
1 tbsp lemon juice
3/4 tbsp red wine vinegar
1/4 tbsp soy sauce
Bring all these ingredients to a boil in a sauce pan. Simmer down, uncovered, for an hour or so. 

African Kale

The ShugaShack doesn't have air conditioning. No big deal right? Idaho is cold anyway, right? Wrong. We've had temperatures over 100 for over a week and the heat is overbearing when you're trying to cook. Luckily, my fauxbro, FireNips, recently moved to a house a few blocks away, annnnnd it just so happens to have air conditioning. When I asked him if he wanted to hang out and he suggested I come to his house and cook dinner, that's exactly what I did.

I don't regret a second of that wonderful evening for many reasons:
This dish happenedI hadn't spent QT with FireNips in over a week I got to play the cutest game of pool ever (keep scrolling)
olive oil
1 large buncha kale, stemmed and chopped
1 red onion, diced
3 garlic cloves, minced
chili flakes, to taste
1 in ginger, minced
3 diced tomatoes
1 c peanut butter
2 tbsp maple syrup
Heat up some olive oil in a large pot andsoften up your onion. When your onion gets tender, drop in the garlic, chili flakes, and ginger. Cook fo…