Cornbread and chili. It’s one of those combos that you always pair together. Like peanut butter and jelly. Or…I don’t know…something else. I can’t think right now. My brain is slow these days. It’s such comfort food. Very appropriate for the changing season. Christmas will be here before you know it. And then, holy crap, it’s full on winter. To be fair, winters in Los Angeles may as well be spring on the East Coast since it rarely dips below 50. But I still have the heater running so that counts for something (poor insulation,… Read more >
Elise
December 8, 2012
beans, cornmeal, crock-pot, earth balance, nooch, nutmilk, tvprecipe
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It’s still leftover-mania around these parts. I brought home so many mashed potatoes I hardly knew what to do with them all. There’s only so many mashed potatoes a girl can eat! And since I’m anti-waste (and all about re-purposing things into something different and new), I decided to attempt a potato based soup. I banked on the crock-pot to help me out. I’ve said it before, and I’ll say it again, the slow cooker makes things idiot proof. Ingredients just plain taste better after swimming for hours together in a pot. It’s fact. So… Read more >
Elise
December 5, 2012
crock-pot, earth balance, nutmilk, potatoes, souprecipe
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I’ll admit it, I’m a carb lover. I don’t think this is a bad thing at all. Brown rice, oats, quinoa, sweet potatoes, whole wheat, etc. – I think they are all part of a healthy, well balanced diet. So are fruits and vegetables. It’s hard to imagine a low-carb plant-based diet. How would that work exactly? Well, that’s the exact dilemma I was faced with last week (after failing my first GTT). While I was waiting to take my second GTT, I tried reducing my carb and sugar intake to see how it might… Read more >
Elise
November 2, 2012
apples, chocolate, Daiya, eggs, nutmilk, peanut flour, potatoes, protein powder, smoothie, suzanne's specialties, tempeh, the veggie grill, vegan meatballspregnancy
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I’ve discovered the trick to keep me motivated in the kitchen. New and different ingredients. Specifically produce. This acorn squash was an impulse buy last week and I was so excited to do something fun with it. I mean, I will happily eat any and every squash plain. Simply roasted in coconut oil or dipped in nut butter or drizzled with olive oil, salt and pepper. It doesn’t take much. But isn’t the most fun thing about acorn squash cutting it in half and using it as a bowl? Yes. For sure. … Read more >
Elise
October 22, 2012
nutmilk, nuts, quinoa, squashrecipe
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I don’t know what the difference is between polenta and grits. I think it has something to do with the type of corn used to make the meal, but I’m not totally sure about that. Feel free to offer your two cents if you’re wise to the culinary details. I’m calling this polenta because it’s on a plate. Grits = bowl. Polenta = plate. Clearly I’m not a chef. I prepared it the same way I’d prepare grits, with a 2:1 liquid to grain ratio. I used half water & half plain almond milk… Read more >
Elise
October 8, 2012
cornmeal, eggs, nooch, nutmilkrecipe
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