Skip to main content


Showing posts from September, 2013

Pumpkin + Lentils

So the other day I made this super ridiculous, oh-my-glob delicious dinner: Thai Pumpkin + Green Bean Ramen Noodle Soup. I was gifted a pumpkin from a friend's garden and was only able to use half. So for a few days, I've been running through all my different pumpkin ideas and none were really striking my fancy.

On Thursday evening, BandMan and I opened the ShugaShack to everyone who needed a hot meal. BandMan whipped up three huge batches of his Bomb Spaghetti Sauce and we had one hell of a spaghetti feed. Out of all that spaghetti and bread all we had leftover was one quart of spaghetti sauce.

With my leftovers combined, this is Pumpkin and Lentils.

1/2 medium pumpkin, cubed
1 onion, sliced
2 c dried lentils
3 c BandMan's Bomb Spaghetti Sauce
5 c water
Bring the water and lentils to a boil and let those suckers cook. Fry up the onion and pumpkin until the onions are softened and the pumpkin starts to brown.Combine the sauce, pumpkin, and lentils and eat so haaard.

Roasted Broccoli + Cauliflower Soup

Soup season is upon us. I've been eating soup and salad for nearly every meal for at least week already and its barely fall here in Boise. I was pretty happy with the way this soup turned out. I wanted to use up a bunch of the veggies I had, and a big batch of soup is always a good way to clean out the fridge. It's creamy and delicious. And feeds your favorite new neighbors very well. I'm pretty sure we all had seconds (or even thirds). There were no leftovers, and that's a fact.

olive oil
1 lb cauliflower, in florets
1 lb broccoli, in florets
1 lb mushrooms, sliced
1 lb carrots, coined
1 onion, roughly chopped
4-5 garlic cloves, minced
1 c cashews
2-4 c vegetable broth
Preheat the oven to 425. Toss the broccoli and cauliflower in oil and in to the oven. Roast until browningIn a big soup pot, fry up the onions and garlic until softened; add in the mushrooms. Using a blender, whip up some "cashew milk" by combining the cashews and at least 2 cups of veg broth, or wat…

Thai Pumpkin + Green Bean Ramen Noodle Soup

Life is beautiful. People are beautiful. Random acts of kindness are beautiful.

Here are some beautiful things that have happened in the past 48 hours:
- I got 15 full minutes of quiet to drink my coffee and read the Boise Weekly
- a man brought me a jar of fresh salsa he made from his garden veggies
- Guru Donuts donated a box of vegan goodies to my belly
- Jenny's Lunch Line also made a large donation to my belly
- The meter dude did not give me a ticket after my meter expired because he thought it was my car
- "Someone" gave me 4 bottles of wine
- Had a slumber party
- Enjoyed some live music
- Played some live music
- Was gifted a pumpkin, 4 lbs green beans, a mess of yellow squash from friends' gardens
- I got to make this dish

olive oil
1 small onion, chopped
3-5 garlic cloves, minced
3 tbsp minced ginger
2 tbsp red curry paste
2 tbsp curry powder
1 tsp sriracha
2 cans coconut milk
5 c veggie broth
2 tbsp umeboshi
3 tsp raw sugar
1 lb green beans
1/2 medium sized pumpkin

Roasted Pear + Cauliflower Soup

So my new neighbor (who is awesome and from this point forward shall be referred to as PaleoChick) wasn't feeling very well the other day. She's been having some sinus and flu like symptoms since she moved, which might be partly caused by how dry the weather is here...either way doesn't matter, the point is I made this soup for her.

Keeping in mind that her tummy was all over the place, I tried to keep the soup as, what's a better word for "bland," as possible. It still turned out bomb, duh, but next time I make this (and my suggestion to you) would be to toss the veggies and pears in a salt and cayenne mixture. That little bit of roasted zing will be amazing.

Also, I didn't blend up the whole thing just about 3/4 of the batch. I like the chunk...and for white wine I used a big ass bottle of cheap chardonnay (1 cup in the soup and the rest in my glass).

olive oil
2 cauliflower heads, all cut up
5 pears, peeled, cored, diced
3 cloves garlic, sliced
1 medium on…

Kale + Roasted Veggies w/ Creamy Tahini Sauce

This is a light, delicious, protein packed meal.

For this meal, use whatever veggies you have (everything tastes good with this sauce). I used cauliflower, corn, zucchini, broccoli, carrots, onion, and garlic - all on a big bed of caramelized kale.

The sauce is the star here.

bunch of kale, tough stems removed
4 c assorted veggies
1/3 c sesame tahini
1/3 c nutritional yeast 

2 garlic cloves, minced
vegetable broth to thin
Preheat that oven to 450 and throw in your assorted veggies after you've tossed them in some olive oil. Cook until tender.Saute the kale in a covered pot on low until it's all tender and yummy. In a blender combine the rest of the ingredients. Use the broth to cut the sauce until it's a consistency you find appealing. Drizzle it all over your veggies and have a party in your mouth.

Butternut Squash and Zucchini Lasagna

Since the whole "no more gluten" thing, I've been doing really well. I don't miss bread, or have any inconsolable cravings. I did hope that maybe a few pounds might drop off but eh, what are you gonna do? Start thinking about your next meal, that's what I do.

When I started playing around with the idea of this dish in my head, I though there was no way it would even get close to actual lasagna. I was so pleasantly surprised.

There were no leftovers. I barely got a photo to share with you before it was destroyed.

2 zucchini, sliced lengthwise
1 butternut squash, peeled and sliced lengthwise

4 batches cashew cream sauce
2 block extra-firm tofu, crumbled
3 tbsp tahini
5 garlic cloves, minced
6 tbsp  nutritional yeast
pinch nutmeg
2 tbsp lemon juice

1/4 c finely chopped onion
1/4 c minced basil 

kale, chopped
Preheat the oven to 375.Cook the butternut squash until it's tender. While it's cooking sprinkle some salt over the zucchini …