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Showing posts from September, 2014


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…

Caeser Quinoa Salad

If you find yourself hungry today, or maybe tomorrow, - which I'm guessing you most likely will - might I suggest you make this super quick, delicious, and nutrient rich dish. It might make you feel like royalty, or it might just make you feel full. Either way, I'm under the impression you will be quite pleased with the end result.

2 bunches of kale, thinly sliced
2 tbsp coconut oil
3/4 c quinoa, cooked
1lb mushrooms, thinly sliced

salt and poultry seasoning, to taste
1 batch of Caesar dressing
Preheat your oven to 400Sprinkle the mushrooms with poultry seasoning and salt and put them in the oven While your mushrooms are cooking, massage your kale with the coconut oil and make your dressing. When the mushrooms are done to your liking - I cooked mine for about 15 minutes - mix all ingredients together.  Caesar dressing1 c cashews
1 nori sheet
1/4 c olive oil
4 garlic cloves
juice from 1 lemon
2 tbsp balsamic
1 tbsp grainy mustard

1 tbsp tamari - or soy sauce
Bring some water to a bo…

Broccoli Dip with Beet and Sweet Potato Chips

Um hello new favorite party dip. Your flavors are crazy awesome. You're creamy without a lot of fats and def no cream. You've got vitamins - so many vitamins -and that turns me on. I think we are going to have a long future together.

I promise to only change you slightly. I think I might thin you out and smother pasta or rice in your glory. I'm also thinking that if I thicken you out with some tofu, you'd be a most excellent spread for sandwiches. You have so much potential, but even in your dip form you're worth more than you know.

1 yam, peeled and sliced thin 1 large beet, peeled and sliced thin Cumin Lemon pepper 2 c broccoli 3 garlic cloves 2 tbsp tahini 2 tbsp miso Juice from a lemon 1 tbsp apple cider vinegar 1 tbsp dill 1 tbsp grainy mustard 1/4 c nutritional yeast 2 tbsp sesame oil Salt, to taste
     1) Preheat your oven to 400
     2) Arrange the beet and yam slices on some pans. Sprinkle the yams with cumin and the beets with lemon pepper seasoning. Bake for 10 minute…

Lemony Risotto with Shiitake Shrimp

Summer's winding down over here in Boise, Idaho. One day is scorching, the next cool and breezy. The fall is coming and to be honest, we're all very excited about it. I've got nothing against all the rest of the seasons. I think they're all great in their own quirky ways, but Fall is the best of all the season's, hands down. Winter is too grey. Sprint is too wet. And Summer is always too long.

What better way to bid Summer adieu than this very fresh, summery, flavored risotto? - that was a rhetorical question; you don't have to answer that -

Any non-vegan would be surprised to learn that this creamy dish is vegan and then they'd ask for seconds. 

4 tbsp olive oil
1 tbsp vegan butter
1lb shiitake mushrooms, stems removed and caps cut in half
3 cloves garlic, minced

1 tbsp fresh minced rosemary
5 c veggie broth
1 onion, chopped
1 1/2 c arborio rice
1/2 c dry white wine + more for drinking
zest from 3 lemons

12 spinach leaves, thinly sliced
1/4 c nutritional yeast
Salt an…

Mexican Street Corn

Recently BandMan's sis and her dude bought a house. I know exciting, right? After a month, or two, of repairs and fixing-her-up they finally announced their housewarming party. The housewarming was warm indeed with lots of Mexican themed foods and even more spice.

I brought stuffed jalapenos, coleslaw, and these corn on the cobs. I'd say these were a hit. I had several people ask what was in the "sauce" and were totally surprised that it was a) vegan and 2) cashews.

The method of cooking the corn is all BandMan. I have never cooked corn like this before but damn, VegHeads, it was so very tender, sweet, and moist.

Double A+ for this one.

6 ears of corn 1 c raw cashews
2 tsp apple cider vinegar
juice of 1 lemon
juice of 1 lime
1 tbsp chili powder
1/8 teaspoon fine sea salt
Preheat your oven to 400 and without removing any of the husks lay your corn on the bottom rack. Cook until the outer layers of husk start to char. When the outsides are charred and…

Pad Thai

Sometimes you plan on a quiet dinner for your small family and few other friends and sometimes you end up with one hell of a party. If you ever find yourself in this situation, I hope your lucky enough to be making a ridiculous amount of pad thai cause that shit will feed a small army; a small army that's not vegan, and they'll love it. Below you will find the recipe that fed 9 hongry mouths and there were at least 2 cups of leftovers.

I served it with a variation of these lettuce cups and a variation of this cucumber salad.

8 oz flat rice noodles, cooked
3 tbsp coconut oil
6 oz tofu, cubed
6 oz oyster mushrooms, sliced
4 c broccoli florets
4 garlic cloves, minced
2 c sliced green onion
1 bunch cilantro, chopped
4 oz mung bean sprouts
Get your pan nice and hot drizzle one tablespoon of that coconut oil in it. Toss in the tofu and mushrooms and get them sizzling. It will get nice and brown. When that happens, dump it all in a bowl and keep it warm somewhere out of the way. While your tof…

Tofu Benedict

I'm pretty sure y'all have figured out that breakfast just ain't my thing. When I first get up all I want to happen is all the coffee. Whether you're just like me - half alive until that glorious life syrup starts flowing through your body - or you're an up and at 'em type morning go-getter, I think we can all appreciate the glory of this breakfast.

A vegan twist on classic brunch dish and if planned properly can be ready in 30 minutes upon waking - again that's whether you count waking as when you get out of bed or when you finish your first cup of coffee.

All the flavors in this were just perfect. I really have no other way to describe it. The hollandaise sauce was so delish that I incorporated it into dinner as well. Don't be intimidated by the steps or ingredients: like I said it can be made in 30 minutes (if you marinate your tofu overnight, which I recommend), the ingredients are simple, the preparation is simple. It's the perfect breakfast/br…

Mushroom + Chickpea "Sausage" Stuffed Beets

I love a good challenge (especially a food challenge) and I'm pretty competitive when I'm caught in the right mood. Recently, BandMan challenged me to make a dish that featured sausage and beets. There was only one rule: it had to taste good. So I slept on it. And this is what I came up with. Nothing too inventive but I'll be damned if I didn't blow that one rule out of the water. It didn't just tastes good, it tasted amazing. The flavors were out of this world. I'm beginning think to that this is the super power of beets. They make everything amazing.

I have no idea if my "sausage" tastes like sausage, but given that BandMan's only criticism was that it needed more fat to taste like sausage, I declare this a win - besides after it was all cooked he changed his mind "it really does taste like sausage now that it's cooked."

I had leftover "sausage" after I stuffed the beets so you could probably double the amount of beets …

{Kale} Saag Paneer

So remember when I told you about the Harvest Party Fresh Feast a couple of posts ago? Well this is one of the dishes from that night. Please forgive the poor lighting - there were two bottles of wine and lots of cooking and we just couldn't get it all done before the sun went to bed.

This dish was all PaleoChick. All I did was write down what she did and taste test for her. DAMN! I sure did taste test. It taste tested the shit out of this dish. I don't even know if anyone else even got any.

Oh well. I asked her to do a guest post and she agreed but she's super busy being a paleontologist, a college professor, and an all around bad ass; so here's a link to her previous guest post

P.s. The kale, onion, and garlic were from her garden.

2 tbsp coconut oil
12 oz tofu, cubed
2 tbsp tandoori seasoning
2 bunches of kale, de-stemmed and chopped
1 onion, diced
2 garlic cloves, minced
2 tbsp lemon juice
1 can coconut milk
2 tbsp cashew cream sauce
salt and pepper, to taste
Heat you…

Squash Spoon Bread with Cucumber Pesto

DISCLAIMER: So we've got these huge squash in our garden and I have no idea what they are but for the purpose of this recipe - should you decide to try it - try butternut squash or pumpkin as a substitute.

We've had these two huge squash sitting on top of our fridge for a week. When I say huge I'm talking bigger than BandMan's head. It's got pale green skin, it's really heavy, but sounded hollow (lots of seeds). The night before last I decided to bake one and see what was up. I knew it would be edible but I didn't know it was going to be so damn buttery-velvety awesome.

Since I cooked the squash whole and for too long, I had no choice other than to puree it. This spoon bread is the first dish of many to feature this mystery squash.

I'm sure the term spoon bread is also a mystery for some of you. It's a Southern dish that's generally like a cornbread pudding. It's a special Southern delicacy that doesn't get served a ton - mainly specia…

Rosemary Mushrooms and Kale Stuffed Sweet Potatoes with Fried Sage Leaves

Hi, VegHeads.

This may look like a simple dish to you and that's ok, because it is. There's not a lot of leg work and there's not a lot of weird ingredients. But there is a lot of decadent, rich flavors. Also, it's real cheap to make and super filling. Which means it might be in the running for Thanksgiving - I have a feeling this year's feast is going to have to feed a lot of people.

The sage chips taste like popcorn butter, which roughly translates into "heaven." I've been brainstorming about how I'm going to feature them at a holiday feast when the season arrives.

P.s. the rosemary, sage, and garlic are from PaleoChick's garden.
2lbs mushroom, sliced
4 sprigs rosemary
4 garlic cloves, sliced
2 bunches kale, de-stemmed and thinly sliced
4 sweet potatoes
olive oil
whole fresh sage leaves
salt and pepper, to taste
Preheat to 450 and get those sweet potatoes in the oven.Coat the shrooms with olive oil, rosemary, garlic, and salt; pop those babies in…

Jackfruit Lettuce Cups with Jalapeno Peach BBQ Sauce and Kohlrabi Slaw

I finally made a BBQ sauce that BandMan likes; this is big news cause the man hates BBQ sauce (so weird, right?). I've tried several times in the past to make him homemade BBQ to see if it would change his mind on the delightful condiment but to no avail. 
Alas, this sweet and spicy BBQ sauce did the trick. Now I know exactly what to make when I suggest a BBQ'd dish for a meal and he turns his nose up.
I used 2 kohlrabi from PaleoChick's garden to make the kohlrabi slaw and it is perfection on top of the sweet and spicy jackfruit lettuce cups. 
And by the way, what the hell took me so long to make something with jackfruit? That shit is crazy delicious and filled with Vitamin C and if you you're like me and use the core when you make it, it's got a little protein in there too. 

2 20oz cans of jackfruit in water, drained and chopped up
olive oil, to saute
1 small onion, chopped 4 garlic cloves, minced 2 tsp agave 1/2 tsp cayenne 1 tsp chili
1 tsp paprika
2 tsp liquid smoke 1 …

Cashew Cream Stuffed Jalapenos with Mexican Brushetta

Recently, I went over to PaleoChick's pad to help out with the garden. We did a lot of yard work that day. Well, she did a lot of yard work that day. I did a lot of standing around with the occasional weed pull here and there. At some point we started harvesting her garden and it was a shit ton of food. We had a food party later that evening and this just so happens to be one of the dishes we made together.

The jalapenos, garlic cloves, and tomatoes were straight from her garden to our plates. This dish was probably my favorite of the Harvest Party Fresh Feast.

I'll be making this a lot. Guaranteed. Except next time I won't deseed the jalapenos. I like spice. Also, I'll make tons more.

6 jalapenos, halved and deseeded if you don't like spicy foods
1 c cashews
1/2 c veggie broth
2 garlic cloves
2 tbsp nutritional yeast
juice of 1 lemon
2 tomatoes, chopped
1 avocado, diced
cilantro, roughly chopped
salt and pepper, to taste
Preheat your oven to 400Throw dat cashews, broth, ga…

Thai Pizza

Wow, ok it's VeganMoFo time again. That came fast. And that's what she said.

Not too much has been going on this year unless you call being officially paid to write about veganism(!), playing music with awesome musicians, getting a new killer house, a pretty rad job, and watching VegKid grow into an amazing human. Oh and there's BandMan. Sweet jesus, I'm in love with that boy.


I'm tempted to tell all you VegHeads that this is my favorite pizza of all time, but I think it's right up there with my Brussels Sprout Pizza I made with ChefMom. Same principle, I guess, just different flavors. Anywho, check how delicious it looks.

Eat some.

1 block of tofu, cubed
1 tbsp coconut oil, melted
2 tbsp tamari (or soy sauce)
1 1/2 tbsp peanut butter
2 tsp sriracha
2 tsp Montreal Steak Seasoning
2 tbsp agave
2 tbsp rice wine vinegar
1/2 cucumber, peeled and sliced
your favorite pizza crust
1/2 c plum sauce
red pepper flakes, to taste
2 c Daiya Mozzarella
1/2 red bell pepper, thinl…