Hungry Hungry Hippie

Tag Archive: recipe

Crafty chowder

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 >

December 5, 2012 crock-pot, earth balance, nutmilk, potatoes, soup Read more >

Goddess of the leftovers

I’m pooped.  And it’s no mystery why, but I still find it odd that doing so little can leave me feeling so. wiped. out. Fortunately, I came home from the weekend of Thanksgivings with so much food, that I didn’t even have to go grocery shopping for the whole week afterwards (!!).  Ok, that’s a lie, I went once to grab marinara sauce, but otherwise I’ve been eking by on leftovers and extra groceries alone. So what do you do when (a) you’ve been stuffing your face for 5 days in a row and (b)… Read more >

December 3, 2012 avocado, nasoya, spinach salad, tahini, tofu Read more >

Vegan Pumpkin Cheesecake Recipe

  She’s a beauty, even before going into the oven! And after…   Just as lovely.  Vegan Pumpkin Cheesecake [vegan, gluten free*] Ingredients: 3.5 oz. firm tofu (1/4 of a 14 oz. container) 4 oz. vegan cream cheese (FYH brand) 1 cup cashews, soaked, drained, & pureed + 1 tbsp lemon juice 1/2 cup canned pumpkin 1/2 cup cane sugar 1 tbsp. arrowroot 2 tsp. baking soda 1 tsp. cinnamon 1/4 tsp. ground ginger 1/4 tsp. nutmeg 1/8 tsp. salt 1 prepared graham cracker crust* Directions: Preheat the oven to 350 F.  Puree all the… Read more >

December 1, 2012 dessert, follow your heart, nuts, pumpkin, tofu Read more >

Readers request: Breadmaker bread

This is the recipe I use time and time again (I’ve strayed but none are as good as this simple whole wheat loaf).   Whole Wheat Breadmaker Bread [vegan] For a 1.5 lb loaf Ingredients: 1 cup + 2 tbsp warm water 1 tbsp + 1 1/2 tsp Earth Balance 1/4 cup sugar (I usually use coconut sugar, but I’ve used cane sugar too) 1 1/4 tsp salt 3 1/2 cups whole wheat flour 2 1/4 tsp yeast (1 packet) Directions: Add to breadmaker in the order listed above.  For the yeast, make a small… Read more >

November 29, 2012 breadmaker, Read more >

“Five” balls

Dearest medjools.  You make everything taste like dessert.  And yet, you count as a fruit.  One of mother nature’s true gifts. Dearest peanut flour.  You’re so rare.  So special.  People have to seek you out and hoard you.   These two together are like…heaven.  No really.   I named these treats “five” balls because the ingredients are oh so conveniently organized in fives.   Ironically, the recipe yields more than five balls, but whatever.  I suppose I could have just made really large ones in order to honor the name.  But I didn’t.  Oh well…. Read more >

November 26, 2012 coconut, dates, peanut flour Read more >