Lessons from a 150-Square-Foot Cabin

Hello again. I’ve missed you.

I’ll catch you up on my goings on at some point but for now I really just want to tell you about my weekend. On Friday, Mark and I packed up some clothes and food and took the ferry to Orcas Island. About a month earlier I’d gotten the message from my soul that I needed to get out of town, so I looked through my Chinook Book and found a coupon for Doe Bay Resort & Retreat on the west part of Orcas Island. Although we were both a little leery of being without TV and internet for a couple days, we agreed that it would probably be good for us. It was. Continue reading

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Spicy Sesame Soba Bowls (vegan, gluten-free option)

You might have noticed that I’m on an Asian kick lately. I blame this cookbook: The 30-Minute Vegan’s Taste of the EastIf it has sesame, soy sauce, ginger, chili sauce, seaweed… I just can’t get enough of it. 

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Posted in corn-free, dairy-free, dinner, flexitarian, gluten-free option, lunch, quick dinner, recipe, salads, sugar-free, SUPER fast and easy, Uncategorized, using up old veggies, vegan, vegetarian, wheat-free | Tagged , , , , , , , , , , , , , , , | Leave a comment

It’s all about balance, people.

Hi friends. I’ve been a little quiet lately, I know. It’s not because I’ve forgotten you, or even because I haven’t been cooking. I think of you–and cook–very often.

Things that I think about while I’m walking Sadie: food, recipes, you, how much I like living in Seattle.

Here’s what I’ve been working on: Continue reading

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Stuffed Pitas with Herbed Garbanzos and Rice, Kale, Carrots and Olive Mayo

The mission: lunch.

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Basic Hummus: the old, old fashioned way

Gather round children while I regale you with tales of a time when Cuisinart food processors didn’t exist. It’s true! Man and woman made stunningly delicious hummus for millenia with naught more than crude bowl and smasher implements. And, guess what. You, too, can partake in this old and sacred tradition of using force of arm and mind to craft a beautiful hummus without any fancy contraptions or even electricity. Or oil. Because why use it if you don’t need to? (I like to add some olive tapanade that I get in the antipasto bar at the grocery store, but it is great plain too.)

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Greeña Collada Breakfast Smoothie

Somehow, when I was in high school, I was able to wake up at 5am with enough time to: shower, dry my hair, straighten my hair, put on make up, make breakfast FROM SCRATCH, and put a lunch together. I have no idea how that happened, but I suspect the answer has something to do with BOYS. As boys are no longer a motivation for me to do literally anything (sorry Mark) I have a very, very hard time doing anything in the morning besides making sure that my clothes and myself are passably clean and out of the door no more than 5 minutes late. Continue reading

Posted in beverages, breakfast, do-ahead, freezer, gluten-free, recipe, snack, Uncategorized, vegan, vegetarian | Tagged , , , , , | Leave a comment

Meat- & Dairy-Free Taco Time Menu

Ya’ll know how much I love Taco Time. In fact, I’m going there for dinner tonight. It’s too hot to THINK let alone cook and there’s no way I’m turning on the oven or stove. So, TT (as we call it around here) it is.

Classic burrito with beans, rice, lettuce, salsa and guac. Mexi Fries. Sparkling water with a splash of raspberry lemonade. Totally compostable materials. That’s how we do.

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Grad Student Friendly #2: Hearty Bean and Tempeh Chili

I originally posted this recipe a couple of months ago but I’m bringing it back in an easier to read format with a couple of tweaks for my friend Yoshi and his grad school menu project. 

It’s taken me awhile–five years, give or take–but I think I’ve finally perfected my chili spice blend. I use all dry spices which cuts down on time, dishes, and cost. You could use a fresh onion and some fresh garlic and saute them before adding the rest of the ingredients if you wanted to, though. Instead of tempeh, you could use TVP or corn. Want to be extra healthy? Add some chopped greens. If you pureed them like I like to do you wouldn’t even know they were there.  Continue reading

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Grad Student Friendly Recipe #1: Chickpea Curry

I told you before about my friend Yoshi who is in grad school and who wants to start cooking more and eating healthier but in the cheapest and most simple way possible. I know it’s taken me awhile to post this, but here you go: grad student friendly recipe #1, Chickpea Curry. This curry will satisfy you with flavors, protein, fiber and veggies. Being milder in taste than some curries, you could easily eat this for breakfast, lunch or dinner. If you want it spicier, add some cayenne. If you feel like getting a little fancy, use fresh ginger and add a bit of garam masala at the end. Have veggies to use up? Throw them in. Want more beans? Do it. This recipe is really just a canvas for whatever you have around/feel like eating. For a few pennies and minutes more use brown rice which is higher in protein and fiber than white and has a bunch of vitamins and minerals and stuff in it. Oh yeah, and it’s about $1.50/serving including rice and using organic ingredients (and assuming you already have oil, salt, and water, and are buying little bits of spices in bulk).  Continue reading

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Taco Seasoning Mix

by Elin B via flickr

Ever find yourself in desperate need of tacos but the only thing you’re missing in the seasoning packet? Worry no more! Mix up this batch of taco seasoning and use it in whatever quantity you like, with whatever fillings you like: tempeh, TVP, veggies, black beans, etc. Make it more spicy by adding more chili flakes, cayenne and/or chipotle. Make it more mild by adding less. Want smoky southwest style tacos? Substitute chipotle and smoked paprika for chili flakes and regular paprika. On a low-sodium diet? Don’t use as much salt. Take control over your tacos! Continue reading

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