Hungry Hungry Hippie

Hungry Hungry Hippie

Latest Posts

What to do with half a can of chickpeas

Alternate titles include: I’m leaving for vacay in two days and my refrigerator is on empty How to make an enchilada casserole with rice Five layer Mexi-casserole Soooo…this is not much of a recipe at all.  But it’s proof that you can’t go wrong with a Mexican meal that includes rice, beans, salsa, and (vegan) cheese. Let me break it down for you. Layer 1: rice (I used white rice, but brown rice would work too) Layer 2: chickpeas (any bean will do – black, pinto, whatever) Layer 3: bell peppers (I used 1/2 a… Read more >

December 6, 2011 chickpeas, follow your heart, mexican food Read more >

Fridge foraging

It’s getting to the point where making my meals are almost Top Chef challenges.  The fridge is nearly bare, save for some lingering leftovers and oddities that have been hiding in the back for quite some time. Case in point, this yves veggie cuisine meatless deli turkey.   When I first went vegan, I used to make sandos out of this stuff (or some similar brand) all the time.  I had completely forgotten about it until I discovered it the other day.   Since I haven’t had real deli meat in years, this mock meat… Read more >

December 6, 2011 brussels sprouts, cereal, corn nuts, egg scramble, oatmeal, peanut flour, yves vegan deli meat Read more >

The whole day

I had to divide this into eight (8!!) portions to grind. 16 ounces of Starbucks Christmas blend later I had grounds from wall to wall in the kitchen and my hands were permeated with the delicious aroma of java. Good thing you can’t absorb caffeine intradermally. Or can you? I just found out our apartment in Buenos Aires has a coffee maker. I’m SO looking forward to Argentinean roasts. Can you tell my one-track-mind is completely vacation focused? I still have a couple more work shifts, so I’m doing everything I can to keep my… Read more >

December 4, 2011 buckwheat, butternut squash, coconut, nutbutter, nutmilk, nuts, peanut butter, squash, tempeh, tofu Read more >

Red hot

This is one you’re gonna want to bookmark.   Red Enchiladas (vegan, gluten free) Ingredients: 12 corn tortillas red enchilada sauce 1 can chickpeas (or 1 1/2 cups chickpeas) 1/2 cup soaked cashews 1 medium red bell pepper 5 mushrooms 1/2 cup salsa 1 tsp cumin 1/2 tsp paprika dash of cayenne pepper dash of chili powder dash of salt Directions: 1. Drain and blend the soaked cashews. [I soaked them overnight, but anything over 2 hours will be fine]    2. One by one, pulse the chickpeas, bell pepper, & mushrooms in a blender/food… Read more >

December 4, 2011 chickpeas, mexican food, nuts Read more >

Rustic Canyon

A few nights ago Kyle and I went to dinner with another couple at Rustic Canyon.  It’s less than a hundred steps from our apartment. I did what I usually do when I’m going to be dining with others at a non-vegan restaurant and called ahead of time to make sure (a) they were able to accommodate my diet, (b) the chef was aware of what veganism is, and (c) the staff was comfortable in helping me navigate the menu.  This may seem annoying or impolite, but if you approach it the right way, it’s… Read more >

December 4, 2011 sorbet Read more >