About Elise
I’m a nurse. An exercise lover. A whole foods connoisseur. A health enthusiast. And I have IBS. No need to cue the sappy violin music yet...
I’ve found that eating a mostly plant-based diet has allowed me to continue to live and love life to the fullest. Although moderation isn’t something I do well, I’m 100% devoted to giving my body pure, wholesome, quality food. Nutritious and delicious, all the time.
Hungry Hungry Hippie is a way for me to share my daily dealings with food, fitness, and everything in between.
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 >
Elise
October 6, 2012
dessert, nuts, pumpkin, tofurecipe
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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 >
Elise
October 5, 2012
almonds, quinoa, seitanrecipe
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This dish has the essence of a layered Mexican dip with the meal-like heartiness of a casserole. It’s awesome. And not remotely complicated to make assemble. Hooray! I did something productive in the kitchen! Mexican Layered Casserole [vegan, gluten free] Ingredients: corn tortillas (check ingredients, some do contain wheat) extra firm tofu tomatoes corn teese nacho cheese sauce salsa paprika cayenne pepper chili powder cumin Directions: Coat bottom of a large (9×11) casserole dish with olive oil. Layer pieces of tortilla. Add thinly sliced (drained) tofu. Sprinkle seasonings on top. Layer tortillas. Layer corn… Read more >
Elise
October 4, 2012
avocado, follow your heart, mexican food, teese, tofurecipe
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Every day there’s a new pumpkin recipe on some blog or another. And I drool over every single one. But I’ve been pretty lazy and aside from one batch of pumpkin oats, I haven’t done much else to resolve my lusting taste buds. The other night I put a can of pumpkin out on the counter so when I woke up I’d see it and do something (anything!) with it. Here’s the problem. In the morning I tend to be at my all time laziest. Adding almond milk and maple syrup to my iced… Read more >
Elise
October 3, 2012
nutmilk, pumpkin
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Coincidentally enough… My baby is the size of a spaghetti squash. Which was exactly what I had for dinner last night. Oh man was this ever a fantastic meal. I knew a spaghetti squash would kick start my motivation! Dear Fall, Thank you. Love, Elise I roasted the squash the lazy way. Stabbed it with a knife a few times and let it bake in the oven for ~40 minutes on 375. Once it had cooled, I cut it open and the stringy flesh just about separated itself from the skin. Seriously. Not only… Read more >
Elise
October 2, 2012
squash, tofurky
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