Hungry Hungry Hippie

Tag Archive: recipe

Granola that’s chewy

This is like candy disguised as a breakfast cereal. I’m hesitant to call it my best ever granola, because my quinoa granola is kinda my signature recipe, but this one is really amazing. It only lasted a couple of days…probably because it’s been sitting on the counter so I just pick at it all day long.  CAN’T. STOP. Chewy Sweet Blueberry Granola [vegan, gluten free, FODMAPs friendly] Ingredients: 1/2 cup whole rolled oats 1/2 cup (gluten free) creamy buckwheat cereal (I used Bob’s Red Mill brand) 1/4 cup ground flax seeds (I used Linwoods nuts… Read more >

March 22, 2013 almonds, bob's red mill, granola, suzanne's specialties Read more >

Vegan Enchiladas

  This is a pseudo recipe because I didn’t measure things and you don’t need to either. Green Enchiladas [vegan] 6 tortillas (I used 365 whole wheat tortillas) green enchilada sauce (I used one of the frontera brand packets which was 8 oz of sauce) Filling: brown rice (~1.5 cups) corn (~1/4 cup) TVP (~1/4 cup, rehydrated with the same amount of liquid, either veg broth or water)* salsa (~1/4 cup) *You could swap black/pinto/refried beans for TVP.  Combine filling ingredients.  Stuff each tortilla, roll it up, and place it in a greased baking pan. … Read more >

March 18, 2013 mexican food, tvp Read more >

Dough & daiya

  I took my rings off while kneading this dough and forgot to put them back on for a few hours.  It’s so rare that I remove my wedding rings, because for some reason I get nervous when I do it.  I don’t know why.  But while they were off I went for a walk with Kyle and P.  When I got home and saw my rings on the kitchen counter I wondered how many people saw our family of three and my ring-less fingers.  The horror (sarcasm)!  Maybe nobody noticed.  I’m probably a freak… Read more >

March 16, 2013 Daiya, pizza dough Read more >

Roasting in the crock-pot

Usually things end up more steamed than roasted in the crock-pot.  But there’s a way to cheat the system. The trick is using minimal water and letting it cook for a couple of hours with the lid on, then leaving it slightly ajar so the steam can escape and the veggies get nice and “roasted.” Root Veggies with Coconut Oil & Thyme [vegan, gluten free, FODMAPs friendly*] Ingredients: 3-4 cups root vegetables (carrots, potatoes, winter squash, turnips, parsnips, etc.) 2 tbsp coconut oil 1/4 cup water 1/4 tsp dried thyme salt & pepper (to taste)… Read more >

February 25, 2013 coconut, crock-pot, root veggies Read more >

Kale & Tomato Strata

I’ve perfected the strata.  It was good before, but now it’s awesome. Kyle will tell you the same (unless it means he’ll have to share with you, in which case he may lie in order to save more for himself). Kale & Tomato Strata Ingredients: ~6 oz (approximately 1/3 of a 1 lb loaf) sourdough, cubed 3 kale leaves, de-stemmed and ripped into bite sized pieces 1/3 cup diced tomatoes 2 cups plain 2% greek yogurt 3 eggs 1/2 cup water 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 tsp dried parsley 1/4 tsp… Read more >

February 8, 2013 eggs, kale Read more >