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Showing posts from July, 2015

Roasted Beet and Kohlrabi Salad

A few days ago, I received a pretty radass gift from PaleoChick: a tote bag full of her latest harvest! The gift was perfectly timed because my band (Sun Blood Stories) recently hit a major snag ($1,000-blown-head gasket kind of major snag) while touring over to Denver for The UMS. It was also perfectly timed because my garden hasn't quite hit it's peak yet and we are currently running in frugal mode at the VegHouse.

This was such a thoughtful and bountiful gift that I couldn't not do some awesome dishes and express some public affections for PaleoChick (I LOVE YOU!). The tote bag was jam packed full of cauliflower, peppers, cute baby heirloom cherry tomatoes, green onions, basil, tarragon (my fave!), mint, cucumbers, beets, kohlrabi, and so much kale.

PaleoChick and I used cauliflower from her garden and zucchini from my garden to make a super tasty green curry together. We ate too much curry, drank too much wine, and watch too much Grey's Anatomy in celebration of o…

Wasabi Cucumber Salad

We've been running on triple digit weather here in the desert. This isn't unusual for Boise but the timing is quite unusual. Typically you can expect 110-115 degree weather for the month of August - but records were set this year when we were maintaining that level of heat as early as the first week of June.

If you're like me then that kind of weather really messes with your reggae eating habits. I can't even think about eating when I'm that hot. And that sick-to-my-stomach feeling is what made this little beauty of a dish a reality.

It's crisp, light, cool as a cucumber (ahem!) and packs a wicked kick if you're into that kinda food kink. So basically it's the perfect light meal for these crazy desert summers here in Boise.

1 cucumber, sliced thin
1 tbsp sesame seeds
1 tsp rice vinegar
1 tsp wasabi
a splash Bragg's Liquid Aminos
1/2 tsp raw sugar
green onions
Mix together vinegar, wasabi, soy sauce and sugar.Toss cucumber, sesame seeds and wasabi mixture u…

Kung Pao Cauliflower on Spaghetti Squash Noodles

About a year ago, maybe 2, I spent a lot of time obsessing about getting a spiralizer. I'm not the kind of person who goes and buys stuff for myself (other than food and the occasional cookbook); so I spent a lot of time dropping (not so subtle) hints to my family - mainly BandMan and ChefMom - that I was craving a spiralizer. Flash forward to x-mas 2014 and not only did I get a spiralizer, I got two spiralizers! So I guess all that hint dropping paid off.

Now I'm on to a new obsession. Right now I'm all about getting a pressure cooker. What?! You don't know what a pressure cooker is? Well it's a sealed pot that forces pressure and water into your foods and makes them cook way faster. For instance, tonight for dinner I made this wonderful, lighter-than-takeout-but-just-as-tasty-as-takeout, American-Chinese favorite, Kung Pao Cauliflower and served it on top of a nest of spaghetti squash noodles. In the oven, it takes 45-60 minutes to cook the spaghetti squash, but …

Super Bomb Super Easy Tempeh

Feeling lazy but hungry? This dish is for you. Not feeling lazy? This dish is still for you. Not hungry? Who are you? Get out! Clearly I'm feeling lazy about writing this post.

Luckily, I don't keep this thing so I can write a book every day on my feelings and then accompany it with a recipe. And I'm pretty sure that's not why you're here either. The food is why we are all here.

So check it out.

8oz tempeh, cubed
2 tbsp Braggs Liquid Aminos
2 tsbp red miso
1 tbsp tahini
1 tsp apple cider vinegar
1/2 tsp liquid smoke
2 cloves garlic, minced
 Bring some water to a boil and toss in your tempeh for about 10 minutes.Meanwhile, whisk the remaining ingredients together and coat the tempeh when it's done with the 10 minute boil/soak. Let the tempeh marinate for at least 30 minutes; the longer the better. When you're ready, preheat your oven to 350 and bake the tempeh for 30-40 minutes.

Poblano Peppers Stuffed with Mushroom Chorizo and Sweet Polenta

So I've rediscovered this great little year round farmer's market about 2 miles away from my house. The produce section is pretty legit and there are signs hanging near/around the produce that tells you exactly how far away that veg, or fruit, was grown (man, I dig that even when it says it was grown 450 miles away - at least I know). Besides fruit and veggies, they also carry a variety of things that I want and some that I don't. Want: spices; grown, dried, and in some cases, blended right here in Boise, Idaho. Want: assorted fruit jams made here in Boise, Idaho from seed. Don't want: milk, meat, and honey, locally raised killed/violated on small farms here in Idaho (although I don't want these things, I'm glad there's an alternative to the factory farming bullshit that comes out of the super chain grocery stores.)

Regardless of that almost-rant at the end of the previous paragraph, I'm so glad this market and I have reconnected. On our first date, I p…