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Showing posts from October, 2014

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…