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Showing posts from 2014

Bean and Mushroom Curry

Breaking News: FireNips has moved in with the VegFam!

and my girl, IndianaJane, is in town for the holidays. Her Boise arrival has quickly became my favorite holiday tradition.

So I asked our house guest and new roommate what they wanted for dinner through text. FireNips was the quicker to respond with "something with beans. I want to fart like a demon;" IndianaJane followed up with "mmmmmm anything with mushrooms in or around it." Which brings us here: Bean and Mushroom Curry.

There's nothing special about this curry except for the fact that is pretty much amazing and nailed all the flavors of traditional Indian curries without being traditional. The oyster mushrooms can be substituted for any other mushroom you'd like to put in the game, but the oyster mushrooms were, and always will be, my MVP.

This dish can be made in as little as 20 minutes (depending on your rice situation), but I drew the cooking process out for a long time which made the flavors co…

some of the foods i've been too busy to post about over the holidays

Cranberry Walnut Bread

Something about the holidays really gets my sweet tooth going. I don't normally want sweets but there is something about the time between Thanksgiving and Christmas that really revs my engine for cookies, cakes, and candy. Lately, I've been making a chocolate cake for two fairly regularly. It's not perfect yet, which is something I just tell myself so I can keep making it every night - relatively guilt free - before I decide it's good enough to post here for the whole interwebs to taste with their eyes. I guess you'd call that a teaser, right?

Enough about the future, let's talk about this cranberry bread. It's great for breakfast and I'm usually all about the veggies for bfast. It's mildly sweet and tart as shit with those fresh cranberries in it; so I love it. Guess what else I love about it? It's gluten free. BandMan said you can tell it's gluten free because of the density but I could give two shits I thought it was tasty as fuck. Also, …

Curried Sunflower Pate and Roasted Beet Salad

Lately, I've been really sucking at making sure I have lunch for work. Usually my plan is to save a serving of dinner for my lunch the next day, but when you've got a house full of hungry people every night during the dinner hour, that can be hard. I'm not really complaining about that though. I get off watching people eat my food. Especially when they like it. What's even better is most of the people I feed have never experienced vegetables in this way - ya know? tasty! They're used to canned green beans and frozen medleys and think all veggies are flavorless, mounds-of-mush that they have to eat to get dessert. Watching that veggie spark in their eyes when they try dishes that are comprised of foods they "hate," is always satisfying.

With this dish I found out it's not just my hungry friends that are expanding their veggie minds - it's my animals too. See this dish was born out of desperation. I was tired of eating out everyday for lunch and rea…

Samosa Soup

Oh man the winter is here in Boise. We got enough snow to shut down the schools - the schools don't shut down easily here - and that snow day quickly became an ice night and it stuck around for the weekend. Here's what I'm trying to say: it's colder than a witch's tit and slicker than owl shit out there. And when you're faced with that kind of weather, all you really wanna do is curl up with some soup and binge watch Twin Peaks (well at least for the first big winter storm of the year, anyway).

That's how this soup was conceived. I really wanted samosas for dinner, but I also really wanted to be lazy, snuggle up with my family and watch as much Twin Peaks as possible. I couldn't really do both - samosas can be labor intensive - so I compromised and found out I can actually do both...sort of.

Have you ever ordered a samosa, cracked it open, carefully ate the filling, and saved the fried outer shell for last? What?! That's not gross...I do it all the …

Creamy Curried Carrot Rice

Blog time in the fall and winter really sucks ass. It's not the food's fault. The food is comforting, warm, and rich with flavor. It's all about the damn lack of sunlight.  I can never get good pictures cause the lighting always sucks. 
I have been crazy busy, too. But what else is new right? Band on top of band practice, recording, momming, friending, etc. I've been trying to exercise more. But exercise time cuts into my quality lighting for food photography yeah complaining is what I'm doing right now - pay no attention to me. 
On a more positive note, I've been hyper focused on giving up and letting go of all my negative body images about myself. It's relieving. Freeing. Letting go of the guilt of not being "skinny," feels like I've finally lost that 15 pounds I have always wanted to lose. And it's been pretty easy. 
The first thing I did was cut out as much negative shit about my body from my vocab. I am so used to making ne…

Broiled Kale Salad with Balsamic Plums and Tofu Ricotta

The time has come to start testing ideas for the holidays.

The criteria for holiday cooking: 1) the dish must be relatively quick and easy to make. We have a pretty big (extended) family these days and we're always on the go-go-go with little time for rest or ourselves, but when the holidays come around our schedules always seem to take it up a notch. Working full-time, being a mom, pretending to be Janis Joplin, finding the perfect gifts, cocktail hours, and last minute dinner parties take up the whole damn 24 hours (actually that's my life all the time, but for some reason November-January everything seems exponentially busier). That all being said the food has to be quick and easy to assemble; 2) the dish must taste/look more complex/fancier than it really is. The holidays are a magical time and the food should match; 3) the dish has to be cheap. I'm a giver. Gift giving is one of my favorite things and I'm good at it, too. I will recklessly spend my entire month…

RAW: Chocolate Ice Cream Tart

Happy National Dessert Day! Like we need a special day out of the year to celebrate the sweetness.

I know I don't normally share dessert recipes on but it's not because I'm holding out on you - I just don't make dessert that often. I'm that girl that would rather have nooch covered popcorn for dessert than chocolate. That is until that time of the month comes around, and then chocolate is all I can see.

The past few months I've been satisfying my monthly ravaging of sweets by getting the dark chocolate bar by Endangered Species with sea salt and almonds. This month I decided to switch it up (I've really been looking for an excuse to use my new tart pan).

So this dessert: it's crazy delicious and super easy to make - so maybe try it?

Crust:1/2 c cashews
1/2 c almonds
1 c unsweetened coconut
2 tbsp coconut oil
1/4 c agave
1/4 c cocoa
pinch of salt
Combine all ingredients in your food processor and give her a whirl. Press firmly into your tart pan, …

Fried Green Tomato Soup

It's the nearing the end of my garden's season. The weather is getting colder, the light of the day shorter, and the plants are ready to call it until next spring. It's a bittersweet time for me. I'm going to miss harvesting and eating the food that we grew. There is such a great joy that comes from it. Right now, the only real highlight for me is all the green tomatoes that aren't going to have time to ripen before the first freeze.

I love me some fried green tomatoes: a staple in any southerner's diet. Here I've been blasphemous and made it into a soup. A delicious soup. The best news: it actually tastes like fried green tomatoes. If you're like me and wanna mix it up and try something different, give this little stinker a shot.

The cornbread is necessary and at least a dash of buffalo sauce in order to pull off the flavoring.

2 tbsp olive oil
1 onion, chopped

6 garlic cloves, smashed
2 large green tomatoes, chopped

1/2 tsp liquid smoke
3 c veggie broth
1 ts…

Roasted Brussels Sprouts and Mustard Rice

Brussels sprouts are back in season! I'm the happiest vegan right now. I love these vitamin-blasting, folic-acid-packed, little cancer-fighting cultivars. Seriously though, they're my favorite veggies of all time. I've proposed on several occasions.

The only thing that I wish I had had for this dish was fresh horseradish to shave on top. Now that would've been bomb. I'm thinking some of you might not think the rice sounds good but the flavor combination of the mustard and sprouts is on point. So maybe stop being so judgy right off the bat and give mustard rice a chance.

Also, if you don't have arborio rice, don't sweat it, just use whatever rice you do have. If you've taken anything away from reading my half-assed posts, I hope it's that cooking is not about following recipes, it's about making food taste good to you; recipes are just guidelines. Ya feel me?

1/2 c arborio rice
2 c brussels sprouts, tailed and halved
1 tbsp grainy mustard
2 tsp tamar…

Roasted Red Pepper Sauce

Guess what I found out while I was making this dish? If you put glass dishes in an oven heated to 500, when you open the door and cool air goes into the oven, your dish will explode. So a word of caution: use a metal baking dish to roast your peppers.

Speaking of peppers, I was super proud to use bells from our garden to make this sauce. I'm sure you can tell from the picture below but I served this sauce on top of roasted broccoli. It was a great combo of flavors; the next day we had a little bit of leftover sauce so we tossed with some brown rice penne and it was also lip smackin'. The ultimate dish would be a mixture of the two: pasta, roasted broccoli, and this sauce.

Try it, but seriously don't use glass.

2 red bell peppers
2 tbsp olive oil
1 onion, minced
6 garlic cloves, minced
1 1/2 c non-dairy milk
1/4 c nutritional yeast
1 1/2 tbsp tapioca flour
red pepper flakes, salt, and pepper, to taste

Preheat to 500 and put your peppers on a baking sheet - not a glass casserole dish…

Cauliflower-Carrot Salad

Do you like potato salad? Yeah me too! This is like that, but way better! The spices I used gave this dish a bit of an African vibe flavor-wise, and ain't nothing wrong with that. I served this with this African Kale; except I used collard greens this time (and on National Kale Day! I'm such a heathen).

This dish takes a bit longer to make because of the cooling time. It's probably not necessary, but I know from experience that when you're trying to imitate sour cream with cashews, you're going to need some chill time to get the right consistency and that's what I've done here.

1/2 c raw cashews
1 tbsp coconut oil
1 head of cauliflower, broken down into florets
3 carrots, sliced
juice from 1 lemon
1 tbsp apple cider vinegar
1 tsp raw cane sugar
1/2 tsp ginger
1/2 tsp cumin
1/4 tsp coriander
1/4 tsp nutmeg
salt, pepper, and red pepper flakes, to taste

Get some water boiling and cover your cashews with it. Let them sit in time out for a half an hour or so.Preheat your ove…

Happy National Apple Betty Day!

Do you call it a crisp, a crumble, or a betty? Does it really matter?! We all know that Apple Crisp/Crumble/Betty is positively delicious. Luckily for all of us, National Apple Betty Day is calendared to be celebrated on this day, October 5, every year. Why is that lucky? Well it's simple: this time of year, all the shitty, out-of-season, grainy apples from the summer are out; all the crisp, mouthwatering, sweet fall apples are in.

Do you think the food holiday gods did that on purpose?

2 medium sized apples, pared and sliced
2 tbsp orange juice
1/4 c raw cane sugar
1/4 c brown rice flour
1/2 tsp cinnamon
a dash of nutmeg
2 tbsp vegan butter

Pile up your apple slices in whatever kind of oven safe dish your beautiful heart desires; pour the orange juice over top. Combine all the rest of the ingredients to make a topping. Sprinkle over dem apples.Bake at 375 for about 40-50 minutes. Let cool completely before you put it in your mouth, or you'll burn the skin off the roof of your mouth …

Black Beans a la Olla || A Delightful Mistake

This dish was nothing special other than the fact that it was made entirely of leftovers; which I guess is what makes it kinda special. See you can change up your leftovers (I know you already know that) to make something totally different than the meal you had before.

Take this dish for example, because I am, in fact, using it as an example. I had some leftover cajun spiced black beans, some leftover quinoa, and some leftover pasta sauce (BandMan's Bomb Spaghetti Sauce, to be exact), and all that shit needed to get ate up; so I added some veggies and spices: cumin, onion, garlic, collard green stems, cayenne and literally threw it all together.

I simmered my leftover beans in the tomato sauce. I sauteed the onions, green stems, and garlic until they were all tender and yummy smelling, and then I added spices into everything until it tasted good to me.

I was pretty proud of myself when I tasted the final product. Turns out my impromptu, totally-made-up-on-the-spot, dish was none o…

Lentils with Nooch Crusted Tofu, Roasted Cauliflower + Yams, and Dakka

This is the part of the post where I bore you with my personal shit like my nervousness about going to the doctor for the first time other than an annual check up in 9 years; or the fact that VegKid is officially developing breasts (jesus, already?! I'm not ready!); or how about the fact that BandMan and I drove to Portland just to see the new Jimi Hendrix film; oh wait! I know you'd be super bored to know that my band is officially recording a new album; how about the fact that I made this dish for dinner yesterday which just so happens to be the celebration of my grammy's birth 81 years ago. She's been long gone for awhile but my heart aches to have her near me and I think of her nearly everyday - not just on the holidays.

See I told you, pretty boring stuff that's why I'm not going to type your eyes off about it.

Here's the part where I gush about how wonderful this Middle Eastern dish is and how you should try it...blah blah blah blah blah blah blah bla…


I didn't know too much about goulash before today. I remember being in a young mother's kitchen several years ago and watching her make this dish for her kids. I seriously thought she made everything about it up. She fried up some ground beef in a pan, boiled some macaroni, and opened a can of tomato sauce; she threw it all together and topped with shredded cheddar cheese. "What the hell is that?" is probably really close to whatever I actually said. "Goulash," she replied and like I said, I thought she made it up.

For some reason, I was thinking about that today. What we feed our kids and I wanted that goulash but a way vegan goulash. I looked it up to see if anything came up and guess what? - I'm sure you already know this and I'm dumb - BUT GOULASH IS A THING! A popular thing. I read about baked goulash, Hungarian goulash, etc.

So I made a weird conglomerate of all the things I read; BandMan made me some of his famous spaghetti sauce (thanks, you…