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Showing posts from April, 2014

Veggie Stack

After eating fully raw for 10 days, BandMan started asking questions about when I was going to start cooking again. Which made me feel awesome and kind of guilty: the man loves my food and I've kind of been depriving him of that. So I started the RawTil4 thing. Drinking smoothies and juices (or just whole pieces of fruit) for breakfast, some sort of big ass salad for lunch, and a cooked meal for dinner. So, full raw for the day with one cooked meal at dinnertime.

The first night of my RawTil4 experiment beget this lovely gem. Simple. Delicious. Easy. Is there really anything more that we need?


1/2 c sherry vinegar
2 tbsp agave
1 garlic clove, minced
2 tbsp olive oil
salt and pepper, to taste
12 oz tofu block, sliced into 8
1 zucchini, sliced
1 yellow squash, sliced
1 tomato, sliced
4 red onion rings
1 batch of cashew cream sauce
3/4 c uncooked wild rice
1/4 c fresh chopped basil
Preheat the oven to 350.Whisk together the vinegar through salt and pepper, to make a ridiculously flavorful marin…

Asparagus Crimini Salad

There are a lot of reasons to love Springtime - rejuvenating rains, warmer weather, garden prepping and planning, etc. for me one of the top reasons to celebrate spring is the harvest, specifically asparagus. I can remember loving asparagus since I was a small child.

We had wild asparagus that grew in the pasture in front of my childhood home and my mother would send me to pick fresh asparagus for dinner. Rarely, did the asparagus make it back to the house. I'd find myself chowing down on the raw asparagus in the field.

Years later, nothing has really changed. I still love asparagus: cooked or raw; it never really lasts. Like this salad. You can split this in half and serve it as a side salad or eat the whole damn thing as your main meal. Either way you'll be happy.




1lb asparagus, sliced
3oz crimini mushrooms, sliced
1 tbsp miso
1 tbsp olive oil
1 tbsp water
1 tsp agave
1/2 tbsp rice wine vinegar
Combine all ingredients and enjoy.

RAW: Mushroom + Kale Salad

No long explanation needed for this salad. I mean look at this picture. This is clearly a tasty salad.


If you licked the screen, I promise I wont' tell anyone.

1 order of marinated mushrooms
1 bunch of kale
2 tbsp raw sunflower seeds
nutritional yeast, to taste
1-2 tbsp olive oil
Prepare the mushrooms and set aside while you prep everything else.Destem and thinly slice the kale; Massage the kale with a drizzle of olive oil; use however much you need to get that awesome vibrant color and a good sheen on the kale. Toss the transformed kale with the marinated mushrooms, sunflower seeds, and nutritional yeast. If you're feeling salt, give her a sprinkle.  DEVOUR!

RAW: Alfredo Sauce

If you're awesome and have a spiralizer, I'm smiling for you right now and pretending to be happy when in reality I'm seething with jealousy on the inside. With this being said, I'm sure it's going to shock you when I say I do not have a spiralizer.

If you're like me and don't have the key to heaven in your kitchen, you can still make veggie noodles; it's true! Just use your vegetable peeler to shave off flat ribbon"noodles" from the veggies of your choice (which is what I do and did for this recipe and it was a hit).

BandMan said the sauce on my veggie noodles tasted just like alfredo sauce; I don't really know if it does, but facts are facts: this shit is delicious; hence, this post on alfredo sauce.

Overall you might spend 15 minutes max putting together this awesome dish for two; I'd say it's worth the time for sure.


1 avocado
juice of 1/2 a lemon
2 garlic cloves, roughly chopped
1/3 c fresh basil, roughly chopped
2 tbsp olive oil

RAW: Chocolate Breakfast Pudding

Dessert for breakfast is the best way to make sure you have the most badass day ever. First of all, you're going to feel like a badass for breaking the culinary rules and eating dessert first thing in the morning. The confidence of badassery will spill over into all you do: work, play, workplay, etc. and you'll get a raise, or laid. And that's a scientific fact.

Don't believe me? Try this.



2 bananas
2 tbsp raw peanut butter
2 tbsp agave
1/4 c dried unsweetened cranberries
3 tbsp chia seeds
1 tsp cinnamon
2 tbsp cocoa
strawberries, for garnish

In a bowl, mix together the chia seeds and about 1/4 of a cup of water; after about a minute or so the chia seeds will soak up all the water and get all gelled out.  But while you're letting those babies soak, mix the rest of the ingredients (except the strawberries) in the blender and get it all blendified. Mix the chia seeds in; top with fresh strawberries and feel guilt free about eating chocolate pudding for breakfast.

RAW: Kale Fennel Basil Pesto Stuffed Mushrooms

Sunday Night the VegFam and I had an amazing evening with our friends The Gingers and The Gypsies; some of the only other vegans we know in this beautiful City of Trees. We've decided to do a themed vegan feast every Sunday evening and this past Sunday was the very first one.

Since I've been eating so much RAW food lately, the theme of the first week's feast was easy. We danced in the kitchen while preparing our foods and had so much fun dancing, talking, and laughing that we almost forgot to eat.

The Gingers prepared a bomb arugula salad that I wanted seconds of but never seem to get. The Gypsies prepared a fluffy cashew based chocolate mouse that made me feel funny in my pants. I brought these stuffed mushrooms and I feel super proud of them.

I served these as the main course: four mushrooms per plate, but scaled down the recipe here so y'all you wouldn't have a shit ton of leftovers. If you want to scale down or up the quantity of mushrooms keep in mind that 1) …

Tarragon Egg[less] Salad

Looking through my website recently, I've realized that I've grown quite a fondness for Tarragon. I seem to look for reasons to add it to everything. But who can blame me right? The flavor is too much of a party for me to neglect. Hooray tarragon!

--that was dumb--
Anyway, April 12-18 is National Egg Salad Week. I don't exactly know what that means or why it cam about, but it does give me a good reason to play around with food. So here's my tribute to this ridiculous fucking holiday. You could serve it on a bed of lettuce or between two pieces of bread. Really the options are endless (and delicious.)


1 12oz block of extra firm tofu
1 tbsp capers
1/4 c chopped tarragon

1/4 c Vegenaise
2 tbsp mustard
1 tbsp apple cider vinegar
1 tbsp olive oil

1 tbsp water
1/2 tsp turmeric

Salt and pepper, to taste
Crumble the tofu (I use my hands, but I guess you could mash it with a fork) and mix it with the capers and tarragon. Whisk together the vegenaise, mustard, vinegar, oil, water, and turm…

RAW: Tomato Stack

These taste as good as they look and I'm super proud of that. Not only is this a beautiful dish, it's incredibly healthy, packed with cool nutrients and shit, and over the top delicious. Add to all those wonderful things that it is super cheap and easy to (re)create and I've got my new favorite potluck dish right here (I'll never let go, Aloo Gobi).

Look! Look how pretty this is...

The Cheese1 c cashews
4 sundried tomatoes, chopped
juice of a lemon
salt, to taste
1/3 c fresh basil, chopped

3 tomatoes, sliced thick
marinated mushrooms
baby spinach
Soak the cashews for 2-8 hours; drain and throw in the food processor to make a puree. Add water until you get to your comfort level of consistency. Assemble: one tomato slice - 1 tbsp of the cheese - 2 slices of mushrooms - 2 baby spinach leaves - one tomato slice - 1 tbsp of the cheese - slices of mushrooms - 2 baby spinach - 1/2 tbsp of the cheese. EAT!

RAW: Marinated Mushrooms

OK: I'll spill the beans. I'm not just eating a lot of raw foods lately; I'm only eating raw foods. I'm doing my not-so-regular-anymore raw food cleans. I've done this several times before and I always say I should do it more regularly, but I never do.

This time I'm only eating raw for a week. So far, so good, kinda... I chose the worst time and best time to start my raw week. It was the best time because I was super motivated and instead of saying "I'll start next week," I decided to start the next day, a Tuesday. The first day went super. The second day however...

On the second day, Wednesday, shark week began. Don't go checking your DVR to make sure you have it set to record just yet; I'm not talking about that shark week. I'm talking about the shark week that happens to most females; it turns us into emotional thrift stores and has craving chocolate cake and mac-n-cheese. You got me?

Anyway, I thought that the timing would be super…

RAW: Nori Rolls with Miso Dipping Sauce

I've been craving a lot of raw foods lately and I'm just kinda going with it. So here's the raw dinner I made tonight. It's simple, delicious, and takes little to no time to prep. The best part of this dinner was the sauce. Oh my glob! It's awesome. I'm going to put it on everything (furrealzies).



Miso Sauce:1 tbsp raw peanut butter
2 tsp chili powder
1 tbsp miso
1 tsp agave
1/2 lemon, juiced
1 garlic clove
2 tbsp water


Nori paper
Suggested Filling:carrot
zucchini
avocado
red cabbage
red bell pepper
Blend all the ingredients for the miso sauce together and set aside. Take whatever filling you want to use and shred, chop, julienne, etc your little heart out. Roll it all real tight in your nori paper. Dip and eat.

Umeboshi Salad Dressing

If you have bottled salad dressing from the store in your fridge: throw them out! Making your own dressing is easy, it tastes better, it's more cost efficient, and it has less shit in it.
Here's some of my favorite homemade dressings:1,000 Island
Apricot Basil
Citrus Vinaigrette 
Lemon Tarragon Dijon
Nutritional Yeast Vinaigrette 
Orange Vinaigrette
Tarragon Vinaigrette
Tomato Herb
These dressings take only a few moments to whip up and are totally worth it.


1 tbsp umeboshi paste
1/4 c water
1/4 c sesame oil
1 tbsp minced ginger
1 tbsp tamari
3 tbsp raw cane sugar
1 tsp sriracha
Whisk altogether and toss with your favorite salad.



Coconut Lentils and Kale

I've been planning a RAW Week Menu today: pulling recipes, creating nightly prep worksheets, putting together grocery lists, etc. All this work made me really lazy when it came to making dinner. So I was almost positive dinner was going to suck tonight. But guess what? It totally didn't.

Not only did it not suck, it was quick, easy, and hella healthy.

1 c dried lentils
1 tbsp coconut oil
2 tbsp minced ginger 
1 can coconut milk
1 bunch kale, stems reserved


Cook your lentils (I cook my lentils with veggie broth as the liquid but do whatever you want); while that's happening you can kill time by de-stemming your kale. Chopping the stems. Mincing the ginger. Opening the can of milk, etc. Melt that coconut oil in a big pan and get her all hot. Toss in the ginger and the kale stems; cook for a couple of minutes to insure the stems get tender and the ginger is smelling mighty fine.  Add in your kale and let that start to cook down a bit (maybe like a minute or two). Add the coconut …

5 Ingredient, 10 Minutes or Less, Gluten Free Peanut Butter Cookies

So I'm sitting at my friend's, who happens to by my neighbor, house while she finishes up her thesis paper to become a "real" scientist. I can only imagine but can't quite grasp the stress she's feeling right now. My only solace to comfort her is these cookies.

I've been meaning to post the recipe for a few days but I have been kinda busy with life and shit. A few nights ago, BandMan was stressed beyond belief and in my attempt to make him feel better, this happened.

Let me assure you if you are feeling anything but topnotch, these can lift spirits.

1 c peanut butter
1/2 c raw cane sugar
1/2 tsp salt
1 tsp baking soda
1 tbsp ground flax + 2 tbsp warm water, mixed
1 tsp vanilla (optional)
Preheat to 350.Mix all ingredients together. Use a tablespoon to make nice round balls and flatten them on an ungreased, non stick cookie sheet. Bake for 9 minutes or so. Let cool. Eat.

General Tso's Cauliflower + Broccoli

Have I told you y'all that I don't really like Chinese food? Isn't that weird? Of all the Asian cuisines I enjoy Chinese is usually not one of them. On rare occasion, I've been able to find Chinese restaurants that don't suck (in my opinion). There is a radical little hole-in-the-wall Chinese joint in Idaho Falls, Idaho, that I discovered while passing through with the band. And the most delicious of all time in downtown Boise, Oriental Express (which is closed now).

Oriental Express is/was conveniently located between two of the most popular bar/music venues in town and was often my favorite place to get drunchies while hopping back forth. My favorite dish? Well, funny you should ask: it just so happens to be the General Tso's Tofu. That's what I got every visit. But like I said it's closed now. The family that owned the place decided to retire. With their retirement, I thought I had to retire the idea of eating General Tso's; come to find out, NOT…