Hungry Hungry Hippie

Tag Archive: recipe

Soup Station

This was my vision for dinner last night. Turned out pretty much exactly how I pictured it! Bonus: it was way tastier than I could have ever hoped for! The butternut squash puree is outstanding enough to stand on it’s own…add in pasta, sautéed vegan sausage, and steamed kale…oh baby!   It’s definitely worth repeating.  The reason we kept the meal’s components separate was because I wanted kale and Kyle didn’t.  He was kale-d out from the previous night’s dinner (I, on the other hand, could eat leafy greens exclusively for weeks on end…).  So… Read more >

December 27, 2011 butternut squash, butternut squash soup, kale, soup, squash, squash soup, tofurky Read more >

Something I owe

I’m making good on my outstanding debts. Here’s the long promised coconut cashew butter recipe. Coconut Cashew Butter 2 cups unsweetened coconut flakes 1 cup raw cashews 1 tsp salt 1 1/4 cup water First I pulsed the coconut and cashews for 5 minutes.  That’s a long time.  I scraped down the sides between each minute session. After it started to get thick and wet I started adding water in 1/4 cup increments. I added the water while it was pulsing (leaving the top on and just pouring the water through the shoot). Depending on… Read more >

December 12, 2011 coconut, nuts, tortilla wrap Read more >

What to do with half a can of chickpeas

Alternate titles include: I’m leaving for vacay in two days and my refrigerator is on empty How to make an enchilada casserole with rice Five layer Mexi-casserole Soooo…this is not much of a recipe at all.  But it’s proof that you can’t go wrong with a Mexican meal that includes rice, beans, salsa, and (vegan) cheese. Let me break it down for you. Layer 1: rice (I used white rice, but brown rice would work too) Layer 2: chickpeas (any bean will do – black, pinto, whatever) Layer 3: bell peppers (I used 1/2 a… Read more >

December 6, 2011 chickpeas, follow your heart, mexican food Read more >

Red hot

This is one you’re gonna want to bookmark.   Red Enchiladas (vegan, gluten free) Ingredients: 12 corn tortillas red enchilada sauce 1 can chickpeas (or 1 1/2 cups chickpeas) 1/2 cup soaked cashews 1 medium red bell pepper 5 mushrooms 1/2 cup salsa 1 tsp cumin 1/2 tsp paprika dash of cayenne pepper dash of chili powder dash of salt Directions: 1. Drain and blend the soaked cashews. [I soaked them overnight, but anything over 2 hours will be fine]    2. One by one, pulse the chickpeas, bell pepper, & mushrooms in a blender/food… Read more >

December 4, 2011 chickpeas, mexican food, nuts Read more >

Gulfstream Wild Rice Salad

The star of my lunch was…wait for it…   Leftovers!! How’s that for anti-climactic.    Predictable.  Anyhoo.  Sorry my eats have been so repetitive over the last few days, but I’m trying to clean out the fridge before we leave next week.  Only one week ‘til Kyle and I are off to Buenos Aires!!!   At least I have a recipe for you.  It comes from a restaurant in Newport Beach called Gulfstream (part of the Hillstone Restaurant Group) and was part of our Thanksgiving feast. Wild Rice Salad (vegan, gluten free) Ingredients: 1 cup… Read more >

December 1, 2011 Uncategorized Read more >