shiitake + tacos = shiitacos!

This one is an update of our mu-fu tacos, instead of cremini or button or whatever we used last time, we used SHIITAKE! yum. These crazy fungi added a delicious flavor of their own instead of just soaking up a bunch of spice and whatnot. SHIITACOS ARE THE BEST!! THE BEST, DAMMIT!!!

So.. what all went into a shiitaco?? well: shiitakes, tofu, onion, garlic, avocado, lettuce (picked from our garden!). We spiced it up with salt, black pepper, cayenne pepper, chili powder, lemon juice, basil, oregano, cumin, paprika, and yeah, thats it. Tofu and ‘takes sauteed in olive oil (and all the spices), avo and lettuce were fresh! Sprouted corn tortillas were utilized to their fullest, and we served beans and rice from Ali’s mom. DELICIOUS MEAL TIME BEGINS NOW!

grilled tofu and mushroom guacamole burgers

The guacamole I made for The Family’s dinner on Monday night looked really freaking tasty. So when I got home from delivering it, naturally the question of what dinner would consist of that night came to mind…

The only thing I could think of is that it HAD TO BE SOMETHING WITH THAT TASTY SPICY GUACAMOLE ON IT!!! So I got to making the guacamole. The spicy guacamole recipe goes a little somethin somethin like this:

  • 1 avocado, mashed
  • 1 roma tomato, chopped
  • 1/2 of a small onion, diced
  • 1/2 of a jalapeño, diced
  • 1/2 of a lime, juiced
  • A bit of garlic powder
  • Some sea salt
Mix all of these ingredients together and BAM! Spicy Guacamole is ready for action! I usually use red onion for color, but we were fresh out. And I usually add cilantro for tasty cilantro flavor, but we were out of that as well.

SO. Back to the program. I had part of the dinner puzzle solved. The rest was easy peasy to figure out when I flash backed to the incredibly tasty dinner Jef and I had a couple of nights before… Grilled Tofu and Mushroom Burgers with Spicy Sweet Potato Fries. How to make those burgers even better? SMOTHER THEM IN SPICY GUACAMOLE!

To make these tasty burgers, we grilled tofu, mushrooms, and onions in a bit of olive oil until they were DELICIOUS. We then toasted ourselves some sprouted grain sesame buns and layered on our grilled tofu, onions, mushrooms, and romaine lettuce. Then we SMOTHERED THEM IN SPICY GUACAMOLE and DEVOURED THEM! Muahahhahaaha!

 MMMM mmmmm MMMMM these were so FRIGGIN GOOOOOOD!

spice up your life sandwich

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 Up Your Life Sandwich! Also known as Curry Tempeh Sandwich with Spicy Hummus and Spinach.

Now for the story behind the photo:

I started off making some spicy hummus. I tossed some garbanzo beans, garlic cloves, toasted red hot chili peppers, lemon juice, lime juice, olive oil, and sea salt into the amazing food processor, and let it do it’s magic. After some minor adjustments (more salt, more lemon juice) the hummus was pretty freaking tasty.

Next was curry tempeh time! Curry tempeh time is fun because it’s quick and easy…and delicious! I sauteed some tempeh slices in curry powder, cracked black pepper, and grapeseed oil until they were nice and brown on both sides.

Now to assemble the sandwich. I toasted a couple slices of quality whole grain bread, slathered the spicy hummus on both sides, laid down the curry tempeh, and followed suit with sliced roma tomatoes, onions, and spinach leaves.

Great success! I got the kick in the pants I was looking for, but it wasn’t overpowering (thanks to the presence of the cool spinach and tomatoes).

Perhaps soon we will get in the habit of measuring when we cook, so that we can share recipes with you! : )

sweet tamari tempeh quinoa bowl

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 going, I chopped my veggies and tempeh, laid down some grapeseed oil, and got to frying (I tend to keep the veggies and the tempeh separate, but in the same skillet). All that goodness was on autopilot and I mixed tamari, sesame oil, agave, garlic powder, and onion powder in a small bowl and added to the tempeh side of the skillet. Cover. Wait. Patience. I SAID WAIT. Is the quinoa done? no? keep waiting. Check it again. Its done?? cool. Are the veggies/tempeh cooked? Yes? EAT.

steamed spinach and grilled tofu bagel sandwich

We love figuring out new ways to make gourmet tasting vegan food… especially when it’s quick and easy! Introducing the Steamed Spinach and Grilled Tofu Bagel Sandwich with a Garlic-Almond Cheese Spread; quick, easy, and oh-so-tasty!

I grilled the tofu on high heat for a few minutes in some grapeseed oil, tamari, and agave nectar, while simultaneously steam-sauteeing some spinach. While the bagel was gettin toasty, I made the spread by throwing some almonds, nutritional yeast, and sea salt in my spice grinder, grinding it to a powder. Then I added a clove of garlic and processed it until it was a paste.

Out popped the bagel, hot and toasty! I spread the Garlic-Almond Cheese Spread (aka the transformed contents of the spice grinder) on both sides of the bagel. Then I layered the savory grilled tofu and steamed spinach in the middle, and took out the camera to make the sandwich feel ultra sexy for a moment before I GOBBLED IT UP!!!  YUM! : )

The Bear and The Blackberry strike again!

lime-ginger-mint tempeh tacos with spanish rice and corn

TACO NIGHT! Traditional tacos just wouldn’t do, so we marinated tempeh cubes in lime, ginger, mint, and a bit of oil. Now we had an interesting flavor for our tastebuds to explore. We topped off the tasty grilled tempeh with homemade pico de gallo, napa cabbage, and avocado, inside of baby blue corn tortillas… tacos rule, just sayin. Homemade spanish rice and side of corn rounded out this great meal. Menu-worthy? Indeed.

pizza pizza!

Pizza \’pēt-sə\ n [Italian, probably derived from Middle Latin pinsa kneading board, from Latin pinsere to beat, pound; akin to Latin pistor miller, baker] (1935) : an open pie made typically of thinly rolled bread dough spread with a spiced mixture and baked –– called also pizza pie.

Detractors will complain that our pizza pie has no cheese, no tomato sauce, and no meat, and therefore is not worthy of the title pizza. The above definition from Webster’s Ninth New Collegiate Dictionary now stands paramount in our struggle to sway the non-believers.

But enough about that.. PIZZA! NOMNOMNOM!!! We made the dough from scratch, the sauce from scratch, and we built the oven from scratch (joking). The dough was handmade (recipe follows), the sauce was made from walnuts, nutritional yeast, olive oil, garlic, fresh oregano, salt and pepper, and we topped it off with kale, mushrooms, kalmata olives, sun dried tomatoes, and fresh arugula

Was it good? Good does not begin to describe the mindblowingness experienced from such a great combination of flavors frolicking among the tastebuds. It was a reinvention of what should be known as PIZZA. It was fatty from the walnut sauce (without the gross, bloated effect cheese can have), the different veggies gave different tastes for each bite and were diverse and abundant enough to satisfy even the most nutritionally minded. Regret-free pizza?? Yes, yes indeed..

Pizza dough recipe from Uprisings: The Whole Grain Baker’s Book:


  •  3/4 tbl. yeast
  •  1 cup warm water

Let sit for 5 minutes and add:

  • 1 tbl honey and mix well
  • 1 tbl safflower oil
  • 1/4 tbl salt
  • 1 cup hard whole wheat flour

Knead:  2 or more cups hard whole wheat flour to make a strong, good feeling dough. this will take about 5 minutes of arm wark. shape into ball and let rise 1 hour.

Bake at 400°F for 10 mins