I am bad about taking pics of my daily eats (like I used to) but I get requests for them more than the “real” recipes…so here are bunch of the quickie things I throw together on the regular. From last week… Millet with sautéed spinach, baked tofu & avocado I made the millet in the rice cooker, sautéed the spinach with sesame oil and tamari, and used Wildwood tofu. I made extras. I also re-made this salmon pasta, but in a HUUUUGE vat. Lots of veggies to use up? Throw them in! I… Read more >
Elise
September 19, 2013
avocado, banana, chocolate, coconut, eggs, figs, fish, goat cheese, mexican food, millet, nooch, nutbutter, oatmeal, pasta, peanut butter, salmon, shrimp, the essential baking co, tofu
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I’m not sure anyone will want to replicate this dish, but here’s what I did, in case you want to tweak it to improve upon it. For the record, I usually don’t post iffy recipes, but this was still yummy, so I’m doing it anyway. Just note the errors I made along the way and how you can possibly prevent them. Starting with the crust. Are you kidding me Immaculate Baking Co?? I followed the directions for using their pie crusts to a “t” and as you can see from the above, I… Read more >
Elise
August 28, 2013
goat cheese, milletrecipe
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When I say sticky orange tempeh, I mean it. This is sticky sweet yummy. Can you tell from the way the sauce coats the tempeh? I’m not a tempeh lover…it’s just not my fave (unless someone else – like a vegan restaurant chef – prepares it). So I was pretty surprised by how much I liked this dish. I really really liked it. I could eat tempeh like this every day of the week. Seriously. Sticky Orange Tempeh [vegan, gluten free] Ingredients: 1 block (8 oz.) tempeh, cubed (I used Lightlife’s organic… Read more >
Elise
January 21, 2013
millet, tempehrecipe
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Since a lot of people have been interested in our budget friendly meal planning, here’s what we had this past week. [Spoiler alert: they’re all really inexpensive dinners] Monday Egg noodles with teriyaki tofu, broccoli, & cashews The organic broccoli was leftover from one of last week’s dinners. The roasted salted cashews are a pantry staple. The egg noodles were on sale at WF (we used half of the 1 lb bag/$1.69). The organic tofu was from WF (I baked the whole block/$1.69). As usual, the ‘fu was pressed for 2-3 hours, then baked for… Read more >
Elise
January 19, 2013
avocado, beans, Daiya, greek yogurt, lasagna, mexican food, millet, nuts, pasta, potatoes, seitan, soup, tempeh, teriyake tofu, tofurecipe
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This weekend was a (partial) work weekend. And it was INSANELY hot. Fall is nowhere in sight and while I usually love 90 degree temps, my hormones are not on the same page. At all. Our AC isn’t doing much of anything and so Kyle and I spent a large part of the weekend bitching about how uncomfortable and sweaty we were. So productive. Anyway. I did take pics of parts of the weekend, so I’ll share. Friday morning I had oatmeal with apples and almond butter. Even though it was hot, it was the… Read more >
Elise
September 18, 2012
avocado, beans, bragg's, eggs, gardein, greek yogurt, kale, Kombucha, mexican food, millet, nutbutter, oatmeal, potatoes, sabra, seitan, tahini, zucchini
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