You might have noticed that I’m on an Asian kick lately. I blame this cookbook: The 30-Minute Vegan’s Taste of the East. If it has sesame, soy sauce, ginger, chili sauce, seaweed… I just can’t get enough of it.
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 broccoli, carrots, chili sauce, cilantro, food, ginger, mirin, red bell pepper, rice vinegar, sesame seeds, soba noodles, soy sauce, Sriracha, toasted sesame oil, umami, vegetarian
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
Posted in about, flexitarian, health & nutrition, vegan, vegetarian
Tagged about, business, career, life, life plan, philosophy, school, update
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.)
Posted in basics, do-ahead, gluten-free, lunch, oil-free, recipe, snack, SUPER fast and easy, vegan, vegetarian
Tagged chickpeas, food, garbanzo beans, greek olives, ground cumin, olive tapanade, olives
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 carrot, coconut, oatmeal, pineapple, smoothie, spinach
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
Posted in dinner, do-ahead, gluten-free, Grad Student Friendly, recipe, slow-cooker, vegan, vegetarian
Tagged beans, chili, chipotle, cumin, tempeh, tomatoes
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
Posted in dinner, do-ahead, gluten-free, Grad Student Friendly, lunch, recipe, slow-cooker, using up old veggies, vegetarian
Tagged cauliflower, chickpeas, corn, curry, greens, kale, peas, potatoes, rice, spinach
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