We came home from a long evening of blog updating and whatnot at The Office (aka Broadacre Coffee) and we were RAVENOUS! Luckily, we had just done some co-oping earlier, and were stocked up on some groceries that could be easily translated into a quick and delicious dinner. POOF! Soy Chorizo and Potato Tacos! We …
We beat the Sacramento heat and ventured to The City in celebration of our one and a half year anniversary and Earth Day celebration! We had originally intended partaking in the San Francisco Earth Day celebration, but I am silly, and I thought it was being held at the Golden Gate Park. After wandering around … Continue reading gracias madre (earth day/1.5 anniversary field trip!)
To go along with Vegan Sushi Night, we made a simple seaweed salad out of wakame, cucumber, sesame seeds, tamari, toasted seasame oil, mirin, and rice vinegar. Wakame is high in calcium and iron. Consuming wakame is an excellent way for vegans to get their Eicosapentaenoic acid, or EPA, an Omega-3 Fatty Acid, that is usually … Continue reading cucumber wakame salad
When I told my Dad that we made sushi the other night, he became very puzzled. Most people associate raw fish with sushi, when indeed what really characterizes sushi is vinegar-flavored cold rice. In America, we tend to see this rolled up with sea creatures, and all sorts of other weird things (like cold french … Continue reading vegan sushi night (what what?!?)
Happy Sandy Day! We love to show our friends and family that we adore them with home made treats and doodads. For my friend Sandy’s Twenty-Fifth Birthday we made these Dark Chocolate Cupcakes topped with Strawberry Cashew Cream, plus a sweet home made card featuring her dog, Jolie! I scoured my cookbook collections for the … Continue reading dark chocolate cupcakes topped with strawberry cashew cream
Mmmm…. chocolate and peanut butter. Best friends forever. But these are BETTER than BEST! Is that possible? YES! Not only are they vegan, but these rich and vivid Dark Chocolate Peanut Butter Cups are sprinkled with pretty pink Himalayan Sea Salt and are made with organic ingredients and fair trade chocolate. Morally superior and uber … Continue reading dark chocolate peanut butter cups sprinkled with himalayan sea salt
Today, I wanted a sandwich for lunch. But not just any sandwich, oh no. I wanted a kick in the pants, spicy-savory sandwich! I took a gander at what the fridge had to offer, brainstormed like a lightening bolt, got busy, and not too long after came up with this little beauty. BEHOLD! The Spice … Continue reading spice up your life sandwich
Rice bowl! errr.. Quinoa bowl! HOORAY! This particular bowl features broccoli, cremini mushrooms, cabbage, and tempeh cooked in a tamari-based sauce sweetened with agave. Sweet and savory, fast and filling, tasty and [un]tedious, its the perfect meal! I boiled about 2/3 cup of quinoa with 4/3 cups water (1:2, quinoa to water). While that was … Continue reading sweet tamari tempeh quinoa bowl
Teff, peanut butter, and cookies, oh my! Teff adds a subtle hazelnut/chocolate flavor to these peanut butter cookies, and just so happens to be gluten free and high in dietary fiber, protein, iron, and calcium. With this easy six ingredient recipe starring the super nutritious teff flour, you can almost convince yourself that you are eating … Continue reading peanut butter teff cookies
Tofu, how I love thee. If I could send you a love letter, I would. Especially when you are dressed up in a delicious gingery sauce and then baked with your cremini and shiitake mushroom friends. Mmmmmmm…. We found a ginger-baked tofu recipe in The Voluptuous Vegan by Myra Kornfeld, and then slightly adjusted it … Continue reading ginger baked tofu with cremini and shiitake mushrooms
the bear and the blackberry 