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Showing posts from May, 2014

Thai Hummus-Crusted Cauliflower Steaks

You guys! I finally got to cook in my new kitchen! I can't share pictures yet because this house is still all boxes and no shine. But soon my, VegHeads. You must be patient.

From all the packing and unpacking, moving, two different band practices a day, and multiple out-of-town music festivals I've been performing at, my brain is a bit stalled on life. It's been goGOGO for the past few weeks and the whole family has been - well as VegKid put it - "when are we going to be done being in a hurry all the time?"

Hurry up and unpack that box, hurry up and tune your guitar, hurry up and pack your camping bag for the festival (but make sure to forget all your contact stuff), hurry up make dinner. In this hurried time, I don't even think about a meal until well after everyone is hangry; so I'm not ashamed to say that I turn to some of my favorite vegan blogs to help guide me when my culinary creativeness is hurried out the door.

In this case, I found this wonderfu…

RAW: Chocolate Cheesecake Stuffed Strawberries

Well my VegHeads a lot  has been going on in my life. I've recently relocated my kitchen, VegFam, and life into a new abode which has been awesome and hectic - hence the no recent postings. On top of packing, moving, unpacking, working, being a mommy, and partner, BandMan and I had double band practice every day the week we moved in and a music festival with two performances that weekend. Memorial Day was spent unpacking, cleaning, and BBQs. So yeah here I am making excuses for not posting, but I haven't been cooking. No cooking = no recipes. Sorry babes.

I hope to not slack off this hard for the rest of the year.

So to the food; I made this dessert for Mother's Day. It was kind of out of place since no one told me the dinner was Mexican themed, but they were still a hit. We ate them while drinking wine and watching the original Gypsy musical. By the time the movie was over, so were these strawberries. I found myself begging for an encore of both.

P.s. if you're curio…

Thai Tomato Cucumber Salad

I ate this entire thing for one meal. You don't have to do that, but you'll want to. I guarantee it would make a delicious addition to any meal for those of you who wouldn't consider this a filling lunch (I don't want to argue with you but it is).

As per usual, don't get stuck on the ingredients -or- make a special trip to the store; use what you've got in your house and make this dish your own.

I love this salad and you too.



juice from 1 lemon
2 tbsp sesame oil
1 1/2 tbsp raw peanut butter
1 tsp miso
1/2 tsp raw agave
1 tsp chili paste
2 tomatoes, roughly chopped
1 cucumber, roughly chopped
1/2 sweet onion, chopped
1 avocado, diced
1/4 c basil, minced
Whisk together the first 6 ingredients to make a dressing. Toss together the remaining ingredients and add dressing.