You know how I said I got a head of cauliflower at the farmer’s market this past weekend? Well guess what? Meant to be. Cauli meet Staub. You two will be good friends by the end of the night. Chunky Rosemary Cauliflower Soup [vegan, gluten free] Ingredients: 2 tbsp olive oil 1/2 large yellow onion, diced 1 large head of cauliflower, chopped into small florets 3 cups vegetable broth 1/2 cup chickpeas + 1/2 cup chickpea liquid (that it was cooked in or canned with) 1/2+ tsp rosemary (more to taste) 1/2 tsp… Read more >
Elise
November 15, 2012
cauliflower, chickpeas, souprecipe
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Do you know how much I love waffles? I loooooove waffles. I should really make them way more often. I think I have a mental block about the (perceived) hassle, when in reality, the cooking process is way less labor intensive than pancakes (you just pour on the batter and forget about them – no flipping required and you get multiple per pour as opposed to pancakes which you have to make individually). Plus, the clean up really isn’t that bad. My waffle affair started when I was young. My dad would make them every… Read more >
Elise
November 13, 2012
earth balance, wafflesrecipe
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I thought this dish was FAN-FREAKIN-TASTIC. I wanted to hoard it all and not share even a bite with Kyle. But of course I didn’t do that. Disclaimer: I have no idea what stroganoff is, so there’s a chance I altered the recipe so much that it’s unrecognizable as a stroganoff. The addition of the mustard and nooch makes it taste very similar to a creamy dijon chicken recipe my mom used to make, though. Which I’d forgotten about until I made this. Mmmm… Mushroom Stroganoff [vegan, gluten free] Ingredients: 2 tbsp earth… Read more >
Elise
November 12, 2012
quinoarecipe
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Since I previously posted this week’s prep and my game plan, I figured I might go into the specifics for a few of the meals that I mentioned. And show how the rest of the week turned out in terms of the schedule. Monday As planned, I made Emily’s miso sweet potatoes (which we had with vegan chili) for dinner. As part of the pre-week prep, I had roasted 4 huge sweet potatoes, which was more than enough for the two of us. Needless to say, we had a ton of leftovers for the rest… Read more >
Elise
November 9, 2012
avocado, beans, brussels sprouts, Daiya, gardein, hummus, mexican food, pasta, potatoes, quinoa, sabra, squash, tahini, tempeh, vegan meatballsrecipe
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Feel free to try this next Sunday. I’m all about work week prep, so this is what I did. [Yes, I ate the same thing all 5 days] Pumpkin “Ricotta” Bakes [makes 5 breakfasts] Ingredients: 1/2 cup pumpkin 12 oz. aseptic box silken tofu 2 eggs 3/4 cup almond milk (or liquid/milk of choice) 4-5 tbsp maple syrup 1/2 cup almond flour 1/2 cup oat flour (certified GF) 1/2 cup brown rice flour 1/2 tsp cinnamon 2 tsp baking powder pinch of salt Directions: Mash tofu until it resembles a ricotta cheese like texture. … Read more >
Elise
November 7, 2012
beets, brussels sprouts, butternut squash, nutbutter, pancakes, potatoes, pumpkin, quinoa, root veggies, tofurecipe, work meals
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