black quinoa salad with red grapes and green onion

It’s salad weather.

Black quinoa in a dressing made of lemon juice, white wine vinegar, raw local honey, extra virgin olive oil, toasted sesame oil, sea salt, and black pepper with green onion, red grapes, red bell pepper, cucumber, cilantro, and purple basil.

P.S. I joined the tumblr cult: alisonjoywillard.tumblr.com !!!

spicy creamy quinoa pasta summer veggie casserole

This crazy-tasty creation is a spicy baked pasta casserole dish… I think… ??

Quinoa pasta baked in a homemade jalapeno-lime-cilantro brazil/cashew cheese sauce with zucchini, cremini mushrooms, and cherry tomatoes. Topped with panko and garnished with green onion.

Coming up with a name for this was tricky. But I don’t care what it’s called… because it is crazy good!

decadent raw brownie hearts

The best thing about these is that you can tell yourself that they are healthy while you continue to cram one after another into your mouth.

I adapted a recipe that I saw over at The Rawtarian to make these delicious decadent little devils.

Decadent Raw Brownies

  • 2 cups pecans
  • 2 cups pitted dates
  • 4 tablespoons raw coconut butter
  • 4 tablespoons raw honey
  • 1/2 cup plus 2 tablespoons raw cacao powder
  • 1/2 teaspoon Himalayan salt
  • 1 teaspoon vanilla extract
  • 1/4 cup chia seeds
  • sprinkling of sesame seeds for topping

Making these is super duper easy. In your favorite food processor, add the pecans and process until super crumbly. Add in all of the other ingredients and process away! It may take some time for your coconut butter to melt down and become liquidy, but do not fret… have patience!

In a few minutes you will have some delicious brownie batter ready to be pressed into your glass baking dish and put in the fridge for an hour or two to take form. Also, if you are adverse to using vanilla extract for whatever reason or you are just feeling extra fancy, use vanilla beans in this recipe.

For added fun and adventure, use cookie cut out shapes once the brownies have solidified! I used hearts, because I’mma lover.

: )

 

spiced red lentil tacos

Tacos so good… tacos so yummy…. in my tummy yummy yummy give me more.

My current addiction… spiced lentil tacos. They are amazing, to say the very least.

The red lentils are spiced with cumin, turmeric, onion powder, oregano, basil, cayenne pepper, and sea salt.

These spiced red lentils are then added to a corn tortilla and crispified on the dry heat of my favorite cast iron pan, and then topped off with chopped tomato, cilantro, green onion, and avocado with a squirt of fresh lemon juice.

The house project that I am in the midst of working on right now is organizing and labeling our record collection (Remember The Alamo is part of the “random/ridiculous” record pile, FYI).

Lucy has found this to be the perfect opportunity to turn the shelf into her own personal cat-cubby.

: )

avocado and cucumber quinoa sushi

How to eat more quinoa, a tutorial for the brain and eyes, part two.

Put it in some sushi! With some avocado, green onion, and cucumber… yes please! : )

Why eat more quinoa?

Because it is delicious and nutritious! Quinoa is an excellent source of high quality protein for us vegans, since it contains all of the essential amino acids and has over eight grams of protein per one cup of cooked quinoa. It is also high in iron, calcium, manganese, and fiber.

quinoa salad… two ways

How to eat more quinoa, a tutorial for the brain and eyes.

I made a metric shit-ton (please excuse my distasteful french) of quinoa the other day, and we are still enjoying it in various ways. For days.

Way number uno, as pictured above is a Quinoa salad with sun dried tomatoes, red onion, fresh basil, raisins, cucumber, and raw assorted olives in a dressing of olive oil, lemon juice, and SS&BP.

YUMMILICIOUS, as my mother would say.

Way number two is so fresh and so clean, in a dressing of olive oil, lemon juice, SS&BP with cucumbers, fresh tomatoes, green bell pepper, green onion, red onion, fresh parsley, oregano, basil, and cilantro.

Have I told you lately how amazing quinoa is? If you don’t know, you better ask somebody.

Oh yeah and from now on SS&BP = sea salt and black pepper. : )

mister twenty five year old big boy pants getawaycation

On February 23rd, 2013 mister Jef turned a quarter of a decade old.

We were able to get a couple of days off work to celebrate the occasion in beautiful (and very cold) North Lake Tahoe with our friends Mark and Colby.

We stayed in a seventies decorated cabin that was full of orange accents, owls, goofy hats, board games, a sweet little kitchen, and of course bears. Everyone seems to love bears in Tahoe.

Twas a radically good time. : )

kale pesto pasta with kalamata olives and sundried tomatoes

I believe that the modern day Popeye’s super power super food would be kale.

Apparently, we are super obsessed with kale in our household. We are so obsessed that we are always trying to create new ways to enjoy kale. Which is how kale pesto was born in the BEST HAUS kitchen!

Kale, walnuts, garlic, lemon juice, olive oil, a smidgen of nutritional yeast, sea salt, and black pepper make up this magical nutrient packed pesto! We tossed this with some quinoa pasta and added in kalamata olives and sundried tomatoes for fun.

Delicious fun.

In other news… It’s March! It’s beautiful. The once dead trees are sprouting gorgeous flowers left and right, the grass is a vibrant green… the sun is making more and more of an appearance each day.

Oh how I adore spring!