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Showing posts from August, 2015

Crème Brûlée

Crème brûlée is a French custard dessert with a caramel shell on top that I thought I'd never get to eat. I love it when I'm wrong (just kidding - no seriously).

The silky smooth custard and over all Frenchness of this dessert makes me - and probably anyone who tries it - feel like a Fancy Nancy. That moment when the dessert is set down in front of you, you pick up your spoon, lightly tap the back of the spoon on the top of the caramelized shell of the custard and it so gracefully cracks open - that moment makes me feel fancy and mischievous, which is a pretty good combo of feels.

I recommend this dessert for a nice romantic evening with yourself (that way you don't have to share). Enjoy it with a glass of your favorite wine and x-files queued up on netflix.

1 c coconut milk
1 1/2 c raw cashews, soaked for 2 hours - overnight
1/3 c raw sugar, plus extra for topping
2 bananas, divided
1 tbsp coconut oil
1 tbsp maple syrup
1 tbsp chia seeds
1 tsp vanilla extract
Combine milk, cashew…

Reuben Salad for 2

I've made this salad a few times but I've never posted about it and I'm not really sure why I never shared this with y'all. I decided to finally do it since BandMan mentioned several times the last time I made this salad that it was his favorite salad of all time (which obvs makes me feel legit AF).

This salad takes on the classic elements of the famous reuben sammie but since it's served on bed of greens instead of two slices of bread it seems healthier. I've made it with tempeh and tofu prolly an even amount of times. I can't really decide if I like the tempeh or tofu better on this salad. I'd imagine I lean a little on the side of tofu since that was what was on the salad when I decided it just had to be shared with y'all.

Don't worry none of the flavor of the sandwich is lost in this salad, especially if you include some croutons.

4 c mixed greens
1/4 cup water

2 tbsp vegan Worcestershire sauce
1 garlic clove, minced
1 tsp maple syrup
1/2 tsp liq…

Roasted Vegetables and Gravy on Cheezy Garlicky Mashed Potatoes

You know what's better than mashed potatoes and gravy? That's right! Mashed potatoes and gravy and roasted veggies. I mean come on think about it: how many times do you have mashed potatoes and gravy as a side dish at a meal and end up thinking "man, I coulda just eaten a whole plate of mashed potatoes and gravy;" that's me every time I eat the damn dish.

Tonight was special though. Tonight I realized I can just have mashed potatoes and gravy as a meal. All I have to do is add some delightful roasted veggies, and with the addition of a tofu based sour cream and nutritional yeast in the mashed potatoes I'm hitting all the protein hot spots. It truly is a well balanced meal.

The Veggies:whatever veggies you have on hand. I used: yellow squash, zucchini, crimini mushrooms, carrots, cauliflower, broccoli, onion, and dino kale
1 tbsp oil
salt and pepper, to taste
Preheat oven to 400Roast for about 20-25 minutes, or until tender. The Taters:Use your own favorite reci…

1/2 Batch Mango Muffins

I really love keeping healthy baked goods in the house for easy breakfasts. What I don't love is the fact that making 12 muffins to be eaten over a week's time gets so boring for my tastes buds. I get so bored eating the same damn quick muffin every day - even though I love the idea of just grabbing a piece of fruit and muffin and biking off to work (or walking to the bus stop in VegKid's case).

I've definitely tried to bake multiple small batches of muffins in different flavors for one tin (think: 4 banana coconut, 4 chocolate, 4 peanut butter and jelly all baking in 1 muffin tin), but the problem I run into is either a) they need different cooking times which negates the whole easy breakfast thing if I'm having to play musical chairs with which muffins stay in and which ones come out and b) typically the household will concur in the order of awesomeness and eat the muffins that order which leaves me eating everyone's least favorite muffin of the bunch for the…

Summer Stack with Creamy Basil Dressing and Steamed Greens

Hey y'all. Good to be back! I went on a radass tour with my band for a couple of weeks through Cali. I tell you what, I was missing my kitchen pretty hard, but I was also super stoked on all the great vegan food I found.

But nothing had me more stoked (or thankful - because we ate out a lot; which left me with a big belly and very little money) than coming home to an abundant garden. It makes me feel so proud and accomplished to walk into my yard, pick my food, clean my food, cook my food, and eat my food.

The following dish is a result of the above referenced circumstances. 

Regarding The Stack: Go with your heart (and taste buds). I called this a Summer Stack because it can really be made out of whatever you want. I don't think it would be any less delicious if you used reggae potatoes instead of yams, or eggplant instead of yellow squash (ok that was a lie. I fucking hate eggplant. but I know most of you don't and that would be a cool veg-sub).

Regarding The Dressing: I…