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Showing posts from 2013

Scenes from Our Weekend

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Hello all!

This past weekend, Rick and I headed to Chicago to celebrate our wedding with friends and family who weren't able to come out to California for our big day. I'm sure many of you heard about the shootings at LAX, and it was quite an adventure getting to the airport for our flight!





















Yes, you are seeing things correctly--we walked in to the airport, along PCH. Not a car in sight! Although things were a bit crazy as many people waited to rebook their flights, we had no trouble getting through security in time for our flight. 

The only time we were a bit nervous was when we came across this abandoned bag while picking up some snacks for the flight.....



Despite all of the craziness, we made it to Chicago safe and sound--and only about and hour and 20 minutes late. Saturday was the day of the party, but we still made time for a quick lunch at the Whole Foods in Chicago and visit to see Diane. On our way back, we decided a bit of an afternoon snack was in order. A new location o…

Buffalo Cauliflower Bites

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Two weeks ago, we posted about some of our favorite recipes. I highlighted a few that have become staples around our house. We make the cauliflower bites a lot, ever since Rick deemed them "a 10" the first time we tried them. More often than not, we use BBQ sauce instead of hot sauce, but the recipe is interchangeable. This is another one that comes with instructions, but I typically just go for it and guesstimate.

You'll need: 
1-2 heads of cauliflower, depending on how hungry you are
equal parts water and flour
Hot sauce, BBQ sauce, soy sauce, worcestershire sauce, meat marinade, etc.

Preheat your oven to 425*. 





Cut the heads of cauliflower into bit-sized pieces. Usually, one floret works well as one bite. 
Combine equal parts flour and water to make a simple batter. I usually start with 2/3 cup of each, but may end up making more. You may want to a bit more flour for a less runny batter. 

Dip the cauliflower pieces into the batter until it is well coated. Let the excess drip …

A Slow Cooker Favorite

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As many of you know, Peas and Thank You was one of the food blogs that served as an inspiration to me in my early vegetarian and vegan days. Mama Pea was/is raising a veggie family, and her posts were always filled with great ideas and great food. Sadly, shortly after finishing her second cookbook, Mama Pea decided to call it quits. I miss her posts a lot, but we are still enjoying her food!

I put together this crock pot soup on Sunday--it's the first time in at least 8 months that we've had it, and I definitely think it will be back on our table very soon!

Spicy African Peanut Stew
from Mama Pea (my comments are in italics)
(I usually double this recipe to fit in my crockpot--that way we have leftovers, too!)
1 can chickpeas, drained and rinsed (or 1/2 cup dry garbanzo beans from your bulk section)
1 sweet potato, cubed (about 1 c. total) (I also added butternut squash we had on hand)
1 1/2 t. curry powder
1/2-3/4 t. garam masala (depending on how spicy you like it)
1 t. cumin
1 T. min…

Salad and Salt

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Tonight's post comes from Rick! Enjoy!
I wanted to make something so everyone could understand why I answer "salad" as my favorite thing to eat.  I usually get the puzzled look or the laugh out loud moment whenever I mention that a green salad is my favorite thing to eat in the world.  And I understand, people can be terrified of a salad consisting of iceberg lettuce and dried out old veggies.  That actually sounds really boring and not very filling.  



This one little tip turned any salad I make into a gourmet experience.  I start every salad out by mixing kale with avocado/olive oil/and himalayan pink salt.  I then get my hands dirty and massage all three ingredients into the kale and break it down, braising the kale.  This make the kale so much more edible and flavorful.  



















Now comes the fun part, add any veggies/spices/fruit/seasonings to you want.  Today was banana pepper, tomato, cucumber, sauerkraut, sprouts, dulse flakes, lemon, and picked jalapeno.  I have been known…

Recipes and a GIVEAWAY!

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Whenever we have friends who are starting a vegan diet or just dabbling in a plant-based lifestyle, they inevitably ask us for recipes. I always find that to be a tricky question to answer, because so much of the cooking I do is unmeasured and unstructured. When I find a recipe I like, I typically use it as a guide, and end up changing it in some way.

One way I have found to organize and share recipes is through Pinterest. I find it so much easier to use than storing things in my email, because a picture of each finished product shows up when I am looking for something specific. The mobile app is perfect to use when at the grocery store, too!
Here is a link to my recipes board: Emily's Recipes
These are some of our favorites--most I have adapted for our tastes, but some I follow exactly: Mac and Cheese from VegNews BBQ/Buffalo Cauliflower Bites Orange Chicken Cauliflower
This recipe is the perfect example of one I have adapted. I started with this NY Times article as a guide, and here is…

Apple Butter and Biscuits

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Ever since apple season has come around again, I've felt the urge to try my hand making apple butter. After reading a number of recipes that involve using a crock pot (my favorite easy cooking appliance), I knew it would be easy!

Here's the recipe I followed, using a mix of Granny Smith, Fuji, and Gala apples. 

Crock Pot Apple Butter
thanks to Kathryn T for help with this recipe!
16-20 apples, cored and cubed (as many as it takes to fill your crock pot)
1/2 c apple cider 
1 tbs cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/3 c sugar

Fill the crockpot with apples and sprinkle spices and sugar on the top. Stir to mix and cover. I set my crock pot to high for about an hour, to get everything started and then switched it to low. Stir every few hours, if you can. 



I started my apple butter around 7:45pm and switched the crockpot to low an hour later. I stirred about once an hour until I went to bed. I let the apples cook overnight, and then switched off the slow cooker in the morning. At this poin…