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Showing posts from February, 2014

Brussels Sprout Stuffed Mushrooms

This is one of those dishes that works for everything: dinner, snack, potlucks, holidays, you-name-it. It's definitely something I would make for anyone whether they are a foodie, anti-vegan, or whatever. I picked some fairly large criminis to make these bite sized delectables but if you want to make a hearty main dish, portabellos would be perfect.

I know I'm probably the only person in the cosmos that loves brussels sprouts the way I do. If that is the case, don't discard this idea. You can replace the brussels sprouts with any veggie you love. Imagine this stuffed with creamed kale......oh my glob. Am I right?!

12 Crimini Mushrooms, stems removed
1/2lb brussels sprouts, sliced thin
1/2 c cashew cream sauce
2 tbsp nutritional yeast (optional)
preheat to 400 and plop your mushrooms caps in there for 10 minutes or so. While the caps are in the oven, fry up your thinly sliced sprouts and make your cashew cream sauce, with or without the additional nooch.  When the ten minutes ar…

[the best] Kale Salad

Served a long side some gluten free noodles with BandMan's Bomb Spaghetti Sauce, this is quite possibly the best damn salad in the whole wide world (toot toot - my own horn). The flavors meld perfectly if you let the salad marinate for an hour or so before you eat. So give this salad a toss (heh! that's what she said) and then get started on the main course.

Hell what am I saying?! This salad could be the main course. I couldn't stop eating it even though I had been full for awhile. I guess if I'm going to overdose on something this salad would be a pretty bitchin' way to go.

Also, if you don't toast your pecans this shit is RAW and extra healthy for you.

2 bunches of kale, de-stemmed and shredded
2 garlic cloves, minced
juice from 1 lemon
1/4 c olive oil
salt and pepper, to taste
1 c dried cranberries
1 c pecan pieces
2 tbsp nutritional yeast
1 tbsp extra virgin olive oil

Preheat the oven to 400. Spread your pecans on a dish and toast them for about 5-7 minutes. You&#…

Coconut-Tomato Soup with Collard Greens, Mushrooms, and Yams

I'm very fond of this soup and apparently the rest of the VegFam is too because this batch didn't last very long; 36 hours at the max.

Soups are great because you can use just about anything in them and still call it soup. And if you run across a recipe that sounds great but you find yourself sans the same ingredients, or the recipe calls for that one ingredient you can't stand, just change that shit.  For instance, you don't like mushrooms? Sub in chickpeas. Don't know what collard greens are? Call in kale for the big game. Does vegetable broth really chap your ass? Bring two cans of coconut milk to the pot. Seriously, the possibilities are endless and no matter how many ingredients you change, in the end you still have soup.

I'm sure you've already made up your mind that you have to try this soup and I support this, but what I don't support is throwing the stems of your favorite greens away when you start prepping your food. Whether you use collard g…

Roasted Butternut Squash, Tofu, and Green Beans w/ Basil and Cashews

Recently, I went serial grocery shopping. What's that, you ask? Well, I basically walked up into the grocery store, grabbed a cart, and put everything I saw in there. I spent three times more than I normally do and as I've mentioned before I'm pretty cheap; however I don't think I've mentioned just how much more of a cheapskate BandMan is: he wasn't the happiest about the actual amount of dollars spent at the store. I believe he referred to it as "revenge shopping."

In order to keep the peace, I've been making a lot of his favorite dishes. Dishes I've already blogged about which is why my posts have been suffering, or lacking. Whatever. Now that things are all smoothed over, I'm back to creating new dishes.

Reality: Yes, I spent way more than usual on groceries this week. No, I don't have to hide, explain, or justify in purchases to BandMan. Yes, he did jokingly ask if I was mad at him and was letting him know by "revenge shopping…

Roasted Beets + Carrots w/Oranges

This is a tasty little salad I made for brunch on a lazy Sunday morning filled with mango-orange mimosas and radio interviews. Maybe it was the mimosas, or maybe it was the hangry but I got out some precooked chickpeas to sprinkle over top, but totally forgot to add it in when my dish was ready. I thought it was pretty filling just the way it was, but BandMan decided to cook up some potatoes for breakfast part 2. So maybe if you're like him you'll need some additional bulk on the side and with the addition of some chickpeas, this makes a well-rounded meal.

Either way, this salad fucking rocks. Do it!

1 bunch of beets, cooked and quartered
4 carrots, halved lengthwise
4 celery stalks, chopped
2 c chopped romaine lettuce
1 orange, peeled and broken in segments
salt, to taste
dill, to taste
olive oil
Preheat your oven to 475.Toss your carrots in olive oil and salt and pop them in the oven.While your carrots are cooking, heat up some olive oil in a pot and saute the celery until it's …

Socca || Chickpea Flat Bread

I'm lazy and cheap; especially when it comes to food. When I get hungry, I don't have time to go to three different stores and cook elaborate meals. I'm just not in to that and my guess is you're not either. But what I am into is my food tasting high maintenance and expensive, ya feel me? 

For instance, I'm not too big on wasting tons of time running to a bunch of specialty stores to find the "best" (which usually also means "most expensive") gluten-free, vegan-friendly substitute on the market; but I really wanted flat bread today. Instead of going to the store (because I happen to have a barren fucking pantry and fridge, right now), I did what every good lazy and cheap vegan chef would do...I made do with what I had: chickpeas. 

In past posts, I've used chickpea flour to batter asparagus and I've even used it to make the most bombass omelette ever, and I sure hope you tried them. But I hope you didn't go out and buy chickpea flour. T…

Fancy (but easy!) Mushroom + Asparagus + Potato Hors d'oeuvres

Here's a little disclaimer for you: BandMan and I don't celebrate Valentine's Day. The idea of celebrating love once a year is not my style; I'd much rather celebrate every thing every day. I can't speak for BandMan on why he doesn't celebrate V-Day but I can speak for him when I say: we in no way judge anyone who does partake in the festivities.

So anyway, now that I've got that off my chest I don't feel so weird about telling you that I created this dish for you -- to celebrate Valentine's Day with the one you love whether it's a man, woman, spouse, friend, child, animal, or just you. This dish is very easy, requires little to know prep time, and minimal ingredients so you can focus on spreading the love this 14th.

No matter how you decide to celebrate, and no matter who you celebrate with, know that you are loved by your friends, your family, and me.

Sorry to be all sappy. I'll shut up now. Here's my favorite Valentine's Day song.

Ethiopian Cabbage

Look, I know a lot of my friends think cabbage is boring, but the sad news is that cabbage ain't boring their cooking is boring. Not only is cabbage ready and willing to light up your food life with excitement, but it's also cheap (super cheap), filling, cheap, and good for you (did I mention cheap?).

It's is a great source of beta-carotene, vitamin C and fiber (what?!).  It's also a good source of glucosinolates (huh?!): a class of organic compounds that contain sulfur and nitrogen and are derived from glucose and an amino acid. The glucosinolates stimulate the production of enzymes that detox your body and remove carcinogens created during metabolism. This is super helpful in fighting off certain types of cancers. So here's a pat ont he back for cabbage and the whole cruciferous family!

You know what else is awesome about cabbage? It can be used to make Ethiopian food!

You know what's so great about Ethiopian food? It's the tastiest mistake food in the w…