My parents are remodeling their kitchen (slash living room slash dining room slash house slash annoying) so it’s a good thing it was gorgeous and sunny this weekend. Because we had a birthday party for my dad!! He’s 59 years young! I’ll get to the party details later. I have lots of photos of people from this weekend and I know that’s all you guys my sister wants to see anyway. Food schmood right? P disagrees. He’s digging the solids. We had a slow start with carrots, but bananas and avocado have been… Read more >
Elise
July 30, 2013
banana, chocolate, Daiya, eggs, fish, food should taste good, goat cheese, kale, Kombucha, nutbutter, nuts, oatmeal, quinoa, salmon, spinach salad, teese, udi's, veggie burgerrestaurant review
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I’m in the process of trying to clean out the freezer and use up things that I’ve been storing since 2010. Which includes some frozen meals that I got long ago with various coupons. Side note: Now I know why I don’t buy frozen meals…I forget about them! This red curry with vegetables (with tofu and rice) is by Sukhi’s, a company that’s based in the Bay Area, and has numerous other products I like (ie the naanwich). Anyway, the ingredients list is one I approve of, with all real foods and spices I… Read more >
Elise
October 30, 2012
Indian food, pasta, sukhi's, teese, tofu
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This dish has the essence of a layered Mexican dip with the meal-like heartiness of a casserole. It’s awesome. And not remotely complicated to make assemble. Hooray! I did something productive in the kitchen! Mexican Layered Casserole [vegan, gluten free] Ingredients: corn tortillas (check ingredients, some do contain wheat) extra firm tofu tomatoes corn teese nacho cheese sauce salsa paprika cayenne pepper chili powder cumin Directions: Coat bottom of a large (9×11) casserole dish with olive oil. Layer pieces of tortilla. Add thinly sliced (drained) tofu. Sprinkle seasonings on top. Layer tortillas. Layer corn… Read more >
Elise
October 4, 2012
avocado, follow your heart, mexican food, teese, tofurecipe
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I hesitate to even use the word recipe in this post because these are more like ideas that you can take and use how you want. But that’s too long of a title. The first is creamy broccoli soup. teese mozzarella cheese is a solid cheese, so it needs liquid in order to combine with broccoli. Or a food processor. I steamed a bunch of broccoli, and then pulsed it in the food processor with the vegan cheese and plain almond milk until I had a decent texture. It was a little bland, so I… Read more >
Elise
August 31, 2012
avocado, mexican food, soup, teese, veggie burger
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This is what suenos are made of. My Mexican cravings have hit an all time high…so I tried to channel Chef Tanya to achieve nacho perfection on my own. Thanks to Expo West I still had sample packs of Beanfield’s bean & rice chips. The pico de gallo flavor just screamed make-me-into-nachos-right-now. They won VegNews’ Best of Show 2012 award and now I know why. They had crazy flavor! To be honest, they didn’t even need any toppings, they actually did taste like beans and pico de gallo. I also recently got… Read more >
Elise
June 21, 2012
beanfield's, mexican food, teese, the better chip
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