Hungry Hungry Hippie

Hungry Hungry Hippie

Latest Posts

Budgeting business

We went from your average weekly planners to uber type A budgeters this January.  I actually started a spread sheet on excel to track our monthly grocery expenses so that we could really stick to our financial goals.  Of course the primitive nature of the document was hilarious to Kyle, who could make something a million times more sophisticated in his sleep.  So then I signed us up on mint.com (it’s a site that tracks your credit card statements and payments and all that jazz).  Way easier.  Way more practical. It’s hard to say how… Read more >

January 9, 2013 chobani, greek yogurt, mexican food, tempeh Read more >

Pappardelle’s

*Old post alert* I randomly discovered Pappardelle’s pasta when I was strolling the LA Farmer’s Market (the one at the Grove).  I didn’t get anything at the time (I was about to go to a show taping and couldn’t exactly bring groceries with me).  I mostly remember the sweet potato pasta.  I thought it sounded awesome. Then I saw them at Expo West and learned they made gluten free pasta, too! In cool flavors, like Porcini Mushroom, Roasted Red Pepper, & Spinach Large Trumpet. I grabbed two samples of the Della Tella Trumpet Trio, which… Read more >

January 8, 2013 pasta Read more >

Choose your own

Remember the choose your own adventure books?  Ah, the good ‘ol days.  I don’t remember finding them remotely good or interesting, but it was still fun to pick which direction you wanted the story to go.  This “risotto” is kinda like that, in that it’s a blank slate, waiting for you to make it your own.   Here’s why it’s “risotto” in quotation marks (and not real risotto).  I used two grains (brown rice and buckwheat) in it.  From what I understand about risotto, it’s a pain in the ass to make and you basically… Read more >

January 8, 2013 buckwheat, earth balance, nooch Read more >

Stuff it

Vegan. Gluten free. Mega nutrients.  And deeeeelicious. Stuffed Sweet Potatoes [vegan, gluten free] Ingredients: 2 sweet potatoes 1/4 block (~4 oz.) firm tofu 1/4 cup hummus (I used Sabra’s spinach & artichoke) 1/4 cup chopped greens (I used frozen chopped collards) 1 carrot, shredded salt & pepper (to taste) Directions: Pre-heat oven to 350 degrees. Scrub potatoes, poke with fork a few times, and microwave for 6 minutes (rotate half way through). Meanwhile, combine the rest of the ingredients (tofu, hummus, greens, carrots, salt & pepper) using a fork to mash until texture resembles ricotta… Read more >

January 7, 2013 hummus, potatoes, sabra, tofu Read more >

Banana Bread Biscuits

  I made these a while ago but I guess I just forgot about them.  Just like the batch of two scones I made, this recipe had a small yield.  Only three biscuits, actually. I guess they’re biscuits.  They’re not as buttery though.  More like baby banana bread rolls.  Who knows.  I had them for breakfast, sometimes plain, sometimes with nut butter.  But they’d be good with Earth Balance and jam too.  That was my favorite toast topping growing up.  Not butter OR jam, butter AND jam.  Did anyone else do this too?  Is this… Read more >

January 6, 2013 banana, earth balance Read more >