Here’s how dinner turned out. And here’s how it came to be. Crock-pot Teriyaki Tofu & Broccoli Ingredients: 1 large head of broccoli 1 red bell pepper 1 block extra firm/firm tofu (organic, non GMO please!) 2 tsp sesame seeds 2 tbsp sesame oil 3 tbsp teriyaki sauce (or 1 tbsp maple syrup + 2 tbsp tamari) 2 tbsp arrowroot (or cornstarch) (split into 1 tbsp + 1 tbsp portions) optional: garlic and onion Directions: Add oil, teriyaki sauce, and sesame seeds to tupperware. Cube drained and pressed tofu. Add tofu to… Read more >
Elise
April 29, 2012
asian tofu, crock-pot, tofuFODMAPS, recipe
Read more >
I figured a break from DC posts was due. This beautiful meal can be made effortlessly – and you probably have all the ingredients in your pantry already! Who doesn’t have a few cans of soup lying around? Or (brown) rice. It doesn’t really matter what soup you use. Anything bean or lentil based is perfect. But that’s not to say a chunky vegetable and tomato soup wouldn’t work wonderfully as well. I’m partial to Dr. McDougall’s because they are vegan (many are gluten free too) and I like supporting his efforts to… Read more >
Elise
April 27, 2012
Amy's, avocado, beans, crock-pot, dr. mcdougall, mexican food, soup, trader joe'srecipe
Read more >
Rise. And shine. After a few recent failures, it’s such a relief to FINALLY have a success story with yeast dough. Up until this point, the only loaves that were both edible and risen were from my bread machine, which lead me to believe I was unable to knead on my own. Hallelujah! This dough is truly flexible and can be used for everything from bread twists, to soft pretzels, to pizza dough. Basic Dough: 1 1/2 cup warm water 1 tbsp sugar 2 1/4 tsp active yeast (1… Read more >
Elise
April 23, 2012
breadmaker, pizza doughrecipe
Read more >
If you like Italian food (particularly lasagna) and you’re looking for a shortcut. This is it. Vegan and gluten free deliciousness is minutes away. [Ok, that’s a slight exaggeration, there’s definitely 30 minutes of oven time to factor in] What you need: marinara sauce vegan cream cheese (I used Follow Your Heart brand) rice paper (Asian markets will have them for half the cost of conventional grocers) tempeh (I used LightLife flax) What you do: Layer. For the rice paper, hold it under running water for a few seconds so it starts to soften. Once… Read more >
Elise
April 20, 2012
follow your heart, lasagna, tempehrecipe
Read more >
1. What’s the breakfast I’ll never get sick of? Oatmeal. Because no two bowls are the same. Ever. I’m in a ’smores phase at the moment thanks to these home-made marshmallows. Some of my latest combos have included peanut butter, marshmallows, cinnamon, raisins, bananas, and carob chips. Many of my co-workers (among others) think oats are too “healthy” to be good and too boring to repeat. To me, that means they aren’t thinking outside the box. 2. Why is My Cousin Vinny so amazing? Grits Think about it. It’s a savory… Read more >
Elise
April 17, 2012
asian tofu, cornmeal, crock-pot, mexican food, oatmeal, pesto, tofu, vegan cookiesrecipe
Read more >