Quickie veggie dinner with mega protein – check! While the kale simmered in a water and olive oil bath, I prepared the sauce. I took Sabra roasted red pepper hummus and added nutritional yeast to it, then thinned it out with lemon juice and water. The more hummus you use, the better. Then I added the (already cooked) quinoa to the pan, cracked in a couple of eggs, scrambled the whole thing, and topped it in the lovely hummus sauce. Perfection! Done in under 20 minutes. This is the ultimate hippie meal. A classic in… Read more >
Elise
January 25, 2013
eggs, hummus, kale, nooch, quinoa, sabrarecipe
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My mom’s cousin (my second cousin? first cousin once removed?) very generously gifted me a lot of (used) cookbooks recently. And although I haven’t looked through all of them yet, the few I have browsed through look awesome. In fact, last night’s dinner came from this one. I modified it some, and it was definitely a winner. Of all the cookbooks I got, I’ve bookmarked the most to try in 500 Best Quinoa Recipes. They’re all gluten free and creative, but still simple and whole foods based. And even though they aren’t all vegetarian or… Read more >
Elise
January 23, 2013
beans, chocolate, dessert, quinoa, soup, squash, vegan cookies, veggie burgerrecipe
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When I say sticky orange tempeh, I mean it. This is sticky sweet yummy. Can you tell from the way the sauce coats the tempeh? I’m not a tempeh lover…it’s just not my fave (unless someone else – like a vegan restaurant chef – prepares it). So I was pretty surprised by how much I liked this dish. I really really liked it. I could eat tempeh like this every day of the week. Seriously. Sticky Orange Tempeh [vegan, gluten free] Ingredients: 1 block (8 oz.) tempeh, cubed (I used Lightlife’s organic… Read more >
Elise
January 21, 2013
millet, tempehrecipe
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Since a lot of people have been interested in our budget friendly meal planning, here’s what we had this past week. [Spoiler alert: they’re all really inexpensive dinners] Monday Egg noodles with teriyaki tofu, broccoli, & cashews The organic broccoli was leftover from one of last week’s dinners. The roasted salted cashews are a pantry staple. The egg noodles were on sale at WF (we used half of the 1 lb bag/$1.69). The organic tofu was from WF (I baked the whole block/$1.69). As usual, the ‘fu was pressed for 2-3 hours, then baked for… Read more >
Elise
January 19, 2013
avocado, beans, Daiya, greek yogurt, lasagna, mexican food, millet, nuts, pasta, potatoes, seitan, soup, tempeh, teriyake tofu, tofurecipe
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Sunday is typically when we do our weekly grocery shopping. I usually brainstorm meals for the week on Saturday, asking Kyle for input (like if he’s craving something in particular that he wants me to make in the next few days) and then I create a grocery list that includes all the necessary ingredients (plus whatever things have already been added to the list throughout the week). We usually drag our feet all weekend long, waiting until Sunday evening to go to Whole Foods, because we both loathe shopping (I’m not sure when this developed… Read more >
Elise
January 18, 2013
eggs, quinoa, stir fry, whole foodsrecipe
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