Les Bouchées Quotidiennes

This is maybe my favorite vegan mac + cheeze recipe that is SO easy and delicious. We added steamed mustard greens for sustenance. This is the second time I've made this recipe.

I had some pretty bad allergies for most of this week, so I whipped up some AMAZING coconut chana saag from Isa Does It. I can honestly say I've never made a bad recipe from her before, and this is possibly the best Indian food I've ever made. The fennel seeds give a nice anise flavor to the dish, and jasmine rice and cilantro are essential for this meal to be complete. It's also fairly easy for a weeknight Indian dish!

I posted my favorite recipe for miso ramen soup this week, that always makes me feel better! I'm convinced the combo of miso, raw garlic and ginger cured me.

My favorite gluten-free beer is finally out! It has a short season of only a couple of months, but it's so good. It's made with strawberries, sorghum and buckwheat honey.

 I was in Raleigh all weekend, so I made some vegan burgers from the Oh She Glows cookbook. I couldn't find the recipe from the book online, but this is the recipe she made before publishing her book and they're pretty similar. They're made from black beans, sunflower seeds, flax, GF breadcrumbs, carrots and more! They're a little time consuming because of the long ingredient list, but they're delicious, healthy and full of flavor! Veggie burgers are great for traveling because all you have to do is heat it up, add toppings, and eat with a side! My friend Piper made us a delicious saute with Farmers market zucchini, onions, bell peppers, carrots and Greek oregano. 

 So Piper made some amazing "braised" red cabbage this weekend with smashed garlic. And being the weirdo I am, I had this for breakfast with some pan-sauteed quinoa and an egg. I made this recipe again as soon as I got home again, so maybe I will post it if any of you are interested! I'm always looking for easy ways to use up leftover red cabbage. 

I was in Raleigh for Piper's bridal shower this weekend, so I made one of my favorite desserts: pink lemonade bars! They are GF/dairy-free but no one could tell :) And they're perfect for the warm weather.

Les Bouchées Quotidiennes

This is one thing I've been wanting to make for a long time: African peanut stew. I've seen many recipes for it with different variations, like adding quinoa, cilantro, etc. After buying Angela's first cookbook, I vowed to finally try her recipe for African peanut stew because it looks so delicious! And it did not disappoint! This stew came together in no time and it's SO good. Would be perfect for a cold day, which hopefully NC is done with for now! But it still makes a great hearty, healthy stew for a weeknight. 

I've had my ice cream maker for about a year now, and this is only the second time I've made ice cream! I definitely want to start using it more because I forget how easy it is to make vegan ice cream. This time, I made coconut mint with fresh mint and coconut milk. The fresh mint gives it a very different flavor than with mint extract. I loved it with the chocolate sauce (which didn't really melt) and it was SO easy. I will definitely make this again!

I've been eyeing these cocktails for a while and finally decided to try my own spin on them. For mine, I did: 1 shot vodka and some torn fresh mint in a cocktail shaker with ice. After shaking, I poured it in a glass and topped with mango kombucha. For Mike's: 1 shot coconut/whipped rum over ice in a shaker with a generous drizzle of sriracha and torn fresh mint. After shaking, I poured it in a glass and topped with mango kombucha. I can't wait to experiment with other kombucha cocktails! 

So I finally started loving cabbage, and now I'm a little obsessed, but now I'm trying to get us to eat it every week. It has so many health benefits that we'd be crazy not to! I made this Asian rainbow salad with spicy mango dressing and sesame broiled tofu for dinner this week. These salads were HUGE! It took me a solid 20-25 minutes just to eat one! It's filled with napa and red cabbages, romaine, avocado, toasted sesame seeds, chopped red onion, chopped carrots, cucumber, and cilantro. The dressing is awesome and spicy, but on the second day I also used some bottled GF peanut sauce which was also great. I will post the sesame tofu recipe from Isa Does It because it's my favorite, quick way to make tofu:

Preheat oven to broiler (high setting). Chop a block of tofu into 8 pieces widthwise (press tofu if you have time). On a dinner plate, mix 3 TBS (GF) soy sauce and 2 TBS sesame oil. Dredge each tofu slice in this mixture and place on baking tray. Broil, 3-5 minutes on each side, being careful it doesn't burn and flipping after the first 5 minutes. Remove from oven and cut into any shape

More easy meals this week: lentils with spicy tomatoes over polenta with harissa! This was super filling, easy to make, and the polenta was delicious. I skipped the 8 hour setting time for polenta and just served it mushy and warm like it is (because I am supremely lazy, or a student). To make it vegan, I skipped the cheese and used a mix of vegan butter, veg broth, garlic powder, salt + red pepper flakes to add flavor to my polenta. I will definitely use more harissa powder next time because it wasn't very spicy to me.

I love love love trying new spices. Here's a few that maybe you haven't tried yet: garam masala (favorite), za'atar, berbere, coriander, harissa, chinese 5-spice, herbes de provence, Jamaican curry powder, panch phoron. Do any of these ring a bell? I guess when all you do in your free time is cook/bake/read food blogs/read cookbooks/read about food, you start to become familiar with these weird things. So yes, I love buying spices and I finally went to my local Savory Spice Shop to register for a class when I came across panch phoron. Panch Phoron is a Bengali spice blend of (essentially) cumin seeds, mustard, fennel, fenugreek and other delicious spices. I used it in this DELICIOUS cauliflower red lentil dal, which is possibly my new favorite Indian dish. This spice blend has so many layers of flavor that change through out eating this dish. I seriously can't wait to try other spices and other dishes with panch phoron. My advice about new spices is give it a shot! Buy the smallest amount possible (I bought 2 oz of panch phoron for $2) and try it out. You will be amazed at what new flavors you discover!

Les Bouchées Quotidiennes

I've been craving bibimbap recently, so I finally got around to making some. The great thing about bibimbap is you can you seriously put anything in it and it's awesome. For this version, I used cooked short grain brown rice (jasmine would also work), sliced cucumbers (feel free to pickle them!), sliced + steamed sweet potatoes, sliced radishes, sliced green onions, miso horseradish kimchi, fried eggs + sriracha. If you want a 'real' recipe: vegetarian sweet potato bibimbap, with crispy tofu + kale and with pickled cucumbers + black rice. 

We love pasta, but I always want to try different variations on it. Last week I adapted this lemon garlic cream pasta to be GF/V. I used 1/2 almond milk instead of cream, no cheese, and GF pasta. This pasta is SO easy to make and such a great variation on basic "red" pasta. Next time I will definitely add greens, which I forgot. I also added a bit of vegan butter at the end to make it a little more decadent. 

Raw burritos we got at Lunas Living Kitchen in Charlotte this weekend! They were made of collard wraps, raw cauliflower rice, raw "refried" sunflower seeds, pico de gallo, guacamole, raw hot sauce, and a raw salad with brazil nut "parm". This was SO good, but definitely not cheap. I can't wait to try re-creating this at home!

Also from the raw restaurant: raw lemon raspberry cheesecake topped with microgreens + raspberries. I will definitely be trying my hand at raw desserts/food soon! Eating at Luna's really inspired me to branch out with more raw foods.

This is officially my new favorite vegan sandwich: blackened tempeh sandwiches with sriracha mayo, lettuce + tomato. This tempeh is so easy to make because it requires no marinating, just a dry rub/oiling process. The flavors of the blackening spice reminds me a lot of spicy chicken sandwiches that I used to love, but this is obviously the cruelty-free and healthy version! I can't wait to make these all the time in the summer.

I love recipes that are I can add fridge items to. I almost always have ingredients to make this rainbow rice + beans, as it turns out, which makes me really happy. I try to always have frozen organic peas and corn in my freezer, rice in the pantry, and these spices are pretty much always in my spice drawer. I used chickpeas instead of black beans because that's all I had, and I also added a thinly sliced jalapeno. The spices are a strange mix, but they work very well: coriander, mustard seed, oregano, fresh cumin seed, vegan soy sauce + vegan worcestershire. 

 

Since the weather is finally warmer, I've been trying to make us eat more salads lately. This rainbow jeweled beauty is a crunchy peanut quinoa Thai salad with peanut dressing. It was super easy to make and very satisfying on a warm day! I don't eat enough red cabbage, so I'm trying to try different recipes with it now. Also, because I had just returned home from a business exam, I used this GF peanut sauce with a squeeze of lime instead of making the dressing.

I think it's a common misconception that making ethnic food at home is complicated. This is funny to me because making ethnic food at home is almost always easier to make than other recipes. This Indian butter tofu took 30 minutes to make and it was cheaper, healthier, and tastier than any Indian food I've ever had a restaurant. Don't fear making ethnic food at home! I feel like I have more freedom making this at home, mostly because most restaurants do not have GF options.

(997) le dîner de cons

Well I guess I have been really busy because it's been over two weeks since my last post! But things are kind of back to "normal" now, you could say, except it is the end of school. My classes are getting harder, I am certainly more stressed, but I only have a little over 3 weeks left (!!!). I haven't been cooking too much due to being out of town, having a friend visit from NY, and just having too many books to read for class. I also only had to cook for one person for about a week since the boy was away to Puerto Rico for business. So things are back to how they were (kind of) so I should be in the kitchen more now! 

This dish has a ridiculous amount of protein: corn-quinoa pasta, kidney beans, tempeh, and nutritional yeast. If I remember correctly, it had well over 35g of protein per serving! The best part is, this dish is incredibly cheap, filling, and quick, like most Happy Herbivore recipes. It's called tempeh chili mac because it greatly resembles regular chili mac. //happy herbivore everyday

Sometimes I just want incredibly good Indian food, but it's next to impossible for me to eat Indian restaurants/or out at all. Even though this is probably not authentic, this curried chickpeas and greens with jasmine rice was amazing! It comes together in less than 30 minutes and leaves you with so much food. I was eating this (happily) for days. There is no better combination than ginger, garlic, garam masala and other Indian spices! //appetite for reduction

I have become a little obsessed with making tofu scrambles for brunch on the weekends. I really need to try out vegan omelettes and benedicts before I get bored with scrambles! This particular scramble, from the PPK, is a blackened tofu scramble with onions, garlic, swiss chard, and tomatoes served with garlicky vegan buttery grits. I really enjoyed the blackened flavor of this scramble and it obviously is a million times better with hotsauce! //the PPK

There is something so incredibly satisfying about baking a cake. The process is slow, relaxing, and quiet. Playing music when I cook or bake is a must. Lately I have been listening to my huge Wes Anderson playlist, the Beach Boys, or Yelle. This cake is now being hailed, by my parents, as the best cake I've ever made (note: they say this after every cake). I made this for Easter, so it needed to be springy and light: so I made the lemon coconut bundt cake from Veganomicon. I was so pleased with the delicate flavors of this cake. Here are the substitutions I used: 
-1 C tapioca starch -1 C millet flour -1 C almond flour -3 tsp xanthan gum
The almond flour gives the cake a very soft crumb and the millet flour makes it a little denser. I will definitely be making this again! //Veganomicon

A very unhappy Easter Bunny!

Easter grill dinner on my father's new grill: asparagus, portobello mushrooms, brown sugar-soy sauce salmon + lemon garlic salmon

Sometimes I seriously have to force myself to cook something, even if it takes little effort. I steamed broccoli and seasoned it with nutritional yeast and garlic powder. Then I baked a potato, split it down the middle, stuffed it with Amy's organic canned baked beans, vegan butter, nutritional yeast, and garlic powder. You better believe I ate the entire thing! 

I have discovered one of the greatest tofu products ever: Twin Oaks tofu More than Tofu. I used the garlic shiitake one for this recipe, which also has quinoa and amaranth for extra protein! For once 8 ounce block, I believe, there are about 32g of protein. I decided to pan fry it until golden to eat with this amazingly simple stir-fried noodles with broccoli and portobellos. I will definitely be making this again all the time because of how simple it is! I seriously recommend this tofu because it comes pre-seasoned/marinated so all you have to do is fry/bake/grill it! It didn't need any seasoning whatsoever. //Foreals Life

South in your mouth: Cheerwine, lime juice, gin
Blueberry Lemonadka: lemonade, Stoli vodka, blueberries

Well, the weather finally perked up in Greensboro. It may be hot as crap outside, but I still crave soup year round. I made this very easy, simple, yet satisfying soup: tomato-rice soup with navy beans and roasted garlic. I did not roast the garlic, however, because of the onset of laziness. The soup is still delicious though and just what I wanted today. It takes no effort at all. If you do roast the garlic, the only thing you're chopping is an onion. Too easy! //Veganomicon

(925) chefs d'oeuvre

So it snowed two Fridays ago, and it iced over last Friday, and the Monday of our second week of classes was a holiday. I am having a hard time adjusting to my school schedule because of all the days we've had off. It has been nice to have days off, but I would rather just get back in the mood of going to classes and doing homework all day long. It has been incredibly cold outside but I'm just glad it's not raining anymore!

Snow day breakfast: joy tea, garlic roasted sweet potatoes, vegan buttered toast + a scramble with shiitakes and green onions. So lovely.

Not so great vegan brownies I made the night it snowed. 

Peanut butter agave nectar GF waffle + Happy Herbivore's peanut butter cup smoothie//Everyday Happy Herbivore

Bella tacos from the same cookbook above! These weren't as flavorful as I hoped, but still had a great "meaty" texture, was filling, and the homemade taco sauce was awesome! They were incredibly easy to prepare too//Everyday Happy Herbivore

I have been trying to cook from the same book all week (can you tell?) so I made the sweet and sour tempeh. I served it with brown rice and broccoli, then cooked shiitakes with garlic in a mixture of soy sauce, olive oil + toasted sesame oil. This was so amazing! The tempeh gets so tender from steaming it, then the sauce really seeps through it. I miss Chinese take-out a lot, but this was even better//Everyday Happy Herbivore

1 shot bourbon/1 orange slice/1 bag orange tea/8 oz. water/1-2 T ginger syrup//shutterbean

Starting to realize how perfect orange ginger toddys are before bedtime.

I sort of went on this mission to make an Indian feast this weekend...and I must say I succeeded! Here is jasmine rice and Indian roasted cauliflower with potatoes. These were really flavorful and they soften up quite a bit! A great side to serve with the spicy dish below//smitten kitchen

Sometimes simple is not the route I want to take with some dishes. I remember having this chana masala for my 20th birthday and wanted to recreate it. It was pretty spicy from the jalapeno, but the flavors were perfect. There is a mild kick of ginger that is lovely. I am also kind of sick currently, so this is great to clear my sinuses! This, and the recipe above, came together easily with just a little prep on the morning of. Indian feast success! //smitten kitchen

And the feast continues...with brunch! Here are polenta grits and joy tea, with this tofu scramble puttanesca being the main star. I had everything to make this scramble and let me just say, it is the best tofu scramble I've ever had! The flavors of kalamata olives, capers, tomatoes and a TON of Italian herbs/oregano/thyme really make this scramble sing. I will certainly be making this and other scrambles from "Vegan Brunch" again. I am going to include some recipes from this book as well this week; I can't recommend it enough! //Vegan Brunch

This didn't last very long, at all. Still drooling.

New adorable Parisian lamp in the hopes of making my apartment a little cozier. This has been quite the lovely weekend, and a rough past two weeks of classes, but I'm ready to make things a little easier and get in the swing of school again! 

(663) too little time

if it isn't already obvious, I have been quite busy and a little under stress lately. I am having a bit of a problem with managing my time properly between three extremely challenging, fast-paced, and work-loaded courses. I'm just thankful that I only go to class four days out of the week. I am just always tired for whatever reason. I try to drink black tea, take naps, even go to bed early but it doesn't help much. I'm sure it will get better soon! I also will be trying to exercise again soon.

organic refried black bean tostadas with homemade pico de gaillo on sprouted corn tortillas (Cookie + Kate)

caramelized onion soup with fresh thyme and vegan jack cheese toasts (Tamar Adler via Everyday Food)

curried spinach and tofu (instead of paneer) over jasmine rice (Martha Stewart)

gnocchi/new favorite sorbet/organic local zebra tomato

Bubo 2010 Zinfandel

Bohemian Highway 2009 Merlot

Big House Red/Tracker's Crossing Shiraz/Bubo Cabernet Sauvignon

baked strawberry oatmeal (A Cozy Kitchen)

 I found out that I don't like gnocchi. sweet potato gnocchi with a lemon-thyme butter sauce

vegan chocolate sorbet

I also found out that I don't like dandelion greens because they are far too bitter. chickpeas with dandelion greens (Heidi Swanson's Super Natural Everyday)

Rigby makes everything better