Hungry Hungry Hippie

Tag Archive: recipe

Mis-schedule

I’ve been very uninspired lately.  In the kitchen, in my day-to-day routine, in lots of ways…I just feel like I’m tired and bored all the time.  It’s weird.  My days off are so lazy.  I read, I draw, I read some more.  But I miss my desire to be in the kitchen.  I don’t know where it’s gone.  Thinking of dinner ideas is hard for some reason.  And it’s never been like that before.  I ask Kyle to suggest things since I seem incapable of coming up with anything other than eggs and toast and… Read more >

September 22, 2012 avocado, bbq, clif bar, crock-pot, nutbutter, pancakes, tempeh, udi's, veggie "cheese", zucchini Read more >

Crock-pot curry with tofu & veggies

  Another crock-pot recipe coming your way.   Crock-pots seem to adore dried beans and lentils.  Photos first, words after.         Easy peasy!   Crock Pot Lentil and Tofu Curry Ingredients: 1 1/2 cup dry lentils (I used yellow and pink) 1 1/2 cup coconut water 1 1/2 cup plain almond milk 1/2 cup water/vegetable broth 1/2 onion, finely chopped 1 clove garlic, minced 1 tbsp curry powder 1/2 tsp garam masala 2 tbsp soy sauce salt & pepper to taste 1 block (12 oz) extra firm tofu, cubed 1 cup frozen peas… Read more >

September 21, 2012 crock-pot, curry, tofu Read more >

Personal crumbles

Peaches!  Finally!   This is a portion of my haul home from the Brentwood Farmer’s Market.  Which is awesome by the way – definitely better than the Santa Monica Farmer’s Market (as much as I hate to admit it).  The selection is way beyond produce…they have tons of kinds of hummus…Kombucha…fresh breads…jams…BBQ…baked goods…everything!  Seriously stellar.  Kyle and I went this past Sunday (the one day of the Labor Day weekend I had off) and came home with figs, peaches, strawberries, and peanut butter chocolate chip cookies.  I’m totally getting off track here.  Back to the… Read more >

September 8, 2012 almonds, dessert, peaches Read more >

Tomato Quinoa Soup

This one can go a few ways…   With basil on top.  Or parmesan.  Or cornbread.  Or neither.  Or all.   The soup is based on Ashley’s simple tomato soup.  Only mine’s vegan.  And I added in quinoa.   The basic ingredients were: 1 28 oz. can diced tomatoes, 1 28 oz. can fire roasted tomatoes, and 1 cup plain almond milk.    To start I added some olive oil (enough to coat the bottom of the pot), garlic nuggets (Garlic Gold), onion powder, dried parsley, oregano, salt & pepper to the crock-pot and started… Read more >

August 18, 2012 crock-pot, soup Read more >

Simple vegan stir fry

Here’s quick one.  For veg lovers in a hurry. Ingredients: i bag Whole Foods frozen veggie medley (they have frozen veggies on sale right now and the combos are really yummy, mine was the four seasons blend with green beans, corn, peas & carrots) 1 block extra firm tofu, diced 1 –2 tbsp coconut oil 1/4 cup peanut flour (you could sub in peanut butter here, but you may want to thin it out with some water first) 1-2 tbsp soy sauce I sprayed the pan with non-stick spray (I’m a really big fan of… Read more >

August 12, 2012 eggs, peanut flour, stir fry, tofu Read more >