Hungry Hungry Hippie

Tag Archive: recipe

Halloween Pumpkin Cookies

Did anyone else see this recipe on the back of this month’s Whole Foods coupon booklet? These appealed to me for a few reasons: 1. They are no-bake (aka quick and effortless) 2. They are seasonal (always a plus) 3. They call for marshmallows (I’ve had smores on the brain for a few months) 4. They use ingredients I had on hand (sorta) I made a lot of substitutions.  Like adding pumpkin puree (for more orange and nutrition).  And using more than one cereal (GF cornflakes by Erewhon and puffed millet by Arrowhead Mills).  And… Read more >

October 16, 2012 dessert, pumpkin, suzanne's specialties Read more >

Mini muffin pot pies with gravy

Guess what’s for dinner?  Chicken vegan pot pies! My mom2 made this and I’m pretty jealous I wasn’t in town to sample it.  I noted her changes below (including the different recipes she used for pie dough and gravy) and rewrote the instructions for the filling process to streamline the steps.  It is definitely not a quick recipe, but dang if it doesn’t look awesome… Vegan Harvest Pies (recipe inspired by VeganDad) Pie Filling Ingredients: 4 cups diced butternut squash 1 cup dried cranberries 1/4 cup minced shallot 1 tsp olive oil salt & pepper… Read more >

October 13, 2012 beans, butternut squash, earth balance, potatoes Read more >

Breakfast Polenta Plate

  I don’t know what the difference is between polenta and grits.  I think it has something to do with the type of corn used to make the meal, but I’m not totally sure about that.  Feel free to offer your two cents if you’re wise to the culinary details. I’m calling this polenta because it’s on a plate.  Grits = bowl.  Polenta = plate.  Clearly I’m not a chef.  I prepared it the same way I’d prepare grits, with a 2:1 liquid to grain ratio.  I used half water & half plain almond milk… Read more >

October 8, 2012 cornmeal, eggs, nooch, nutmilk Read more >

Vegan Pumpkin Cheesecake Pie

I’m calling this both a cheesecake and a pie for lack of a closer dessert relative.  It’s got all the elements of a cheesecake.  Minus the dairy.  Rich.  Decadent.  Creamy.  Yum.  That said, it doesn’t have the tang that a cheesecake has.  More like a creamy pumpkin pie I guess? But dang is it delicious. Kinda odd to preface a dessert recipe like this but I just want to convey exactly what this dish is all about.  So.  Disclaimer: If you want a true [vegan] cheesecake, this is the recipe for you.  It’ll wow vegans… Read more >

October 6, 2012 dessert, nuts, pumpkin, tofu Read more >

Quinoa & Seitan with Red Almond Sauce

  I got pretty lucky with this recipe.  I made it with the scraps I had on hand, and it turned out so great I think it’s worthy of repeating. Quinoa & Seitan with Red Almond Sauce Ingredients: Salad 1/2 cup peas 3-4 large carrots, chopped 2 1/2 –3 cups cooked quinoa (or the yield from 1 – 1 1/4 cups dry quinoa) 1 1/2 cups seitan, cubed Sauce 1 cup almonds, soaked (2 hours to overnight) and drained 1/2 red bell pepper 2 tbsp soy sauce 1 tbsp sesame oil 1 tbsp brown rice… Read more >

October 5, 2012 almonds, quinoa, seitan Read more >