Hungry Hungry Hippie

Hungry Hungry Hippie

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Quinoa & Seitan with Red Almond Sauce

  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 >

October 5, 2012 almonds, quinoa, seitan Read more >

Mexican Layered Casserole

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 >

October 4, 2012 avocado, follow your heart, mexican food, teese, tofu Read more >

Seasonal mug

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 >

October 3, 2012 nutmilk, pumpkin Read more >

Dinner and baby alike

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 >

October 2, 2012 squash, tofurky Read more >

Happy October

I’m trying to stay active in the kitchen.  Proof… I made muffins.  But before you pat me on the back for navigating my way out of my pregnancy laziness, you should know something.  These weren’t necessarily the result of an urge to bake, but mostly because I’m incredibly frugal and we had 3 brown bananas (and a freezer packed with frozen bananas) sitting on the counter. So banana muffins it was! I topped half with nuts (for Kyle) and the rest were nut-free (for me).   Sadly I didn’t measure or write down anything, so… Read more >

October 1, 2012 butternut squash, crock-pot, eggs, oatmeal, potatoes, squash, tempeh Read more >