Feeds:
Posts
Comments

Archive for the ‘big appetite tiny kitchen’ Category

Because I’m still working diligently on the new site, I figured I’d share a post that could last you all week. And not just any post. The post including one of our most favorite recipes, the best vegan buffalo dip in town!

I know what’s going to happen after you read this and see the corresponding photographs. You are going to run out and grab all of the necessary ingredients that you don’t already have and make it tonight for dinner. And then, because you are going to love it so much, you are going to make it again this weekend for your Superbowl party. Don’t feel guilty at all. I don’t, even after devouring almost half a pan of this stuff! You think I’m kidding?

Vegan Buffalo Dip serves two very hungry people or can be shared at a gathering like any other dip

  • 1 15 oz can white beans, rinsed and drained
  • 1 cup raw cashews (they don’t have to be soaked overnight if you have a Vitamix)
  • 3/4 cup Frank’s original Red Hot Sauce
  • 1/2 cup unflavored, unsweetened non-dairy milk (we always use coconut)
  • 2 tsp of fresh lemon juice
  • 1 heaping tbsp of nutritional yeast (don’t skimp- this adds a cheesy flavor)
  • 1/2 tsp of both onion and garlic powder
  • fresh ground black pepper to taste
  • 1 15 oz can of chickpeas, rinsed and drained*
  • 1 cup of shredded vegan cheese**
  • fresh chives or scallions for garnish (optional)

*We’ve experimented with baked tofu instead of chickpeas. Just as delicious, but preparation will take longer if you are baking the tofu yourself. You can purchase small blocks of baked tofu at your local market, including Trader Joe’s, just diced it up finely. We personally prefer the chickpeas for a heartier bite.

**We’ve always used Daiya cheddar-style cheese but found that it didn’t melt like regular dairy cheese. Go Veggie! Mexican style shreds melt and have a great texture. This is now our “cheese” of choice and you can find this brand at both Hannaford and Price Chopper.

Preheat the oven to 375 degrees.

Add the white beans and cashews into your food processor/blender.  Pulse several times to break them up a bit.  Add the hot sauce, non-dairy milk, lemon juice, nutritional yeast, onion powder, garlic powder, and a pinch of black pepper.  Process until the mixture is entirely smooth (this time will vary depending on what machine you are using), stopping to scrape down the bowl as necessary.

Scrape the mixture into a 9×9-inch square baking dish. Stir in the chickpeas and 3/4 cup of the shredded vegan cheese.  Sprinkle the remaining 1/4 cup of cheese on top. (Note: Dip can be made up to this point a day or two ahead. Cover with plastic wrap and refrigerate until ready to heat and serve.)  Bake for 30 to 35 minutes, until warmed through. Garnish with thinly sliced chives or scallions and serve with tortilla chips or veggies for dipping.

You’re welcome.

Recipe adapted from here.

Read Full Post »

With kitty’s diagnosis, the beau and I have had to make some changes in our daily routine. He needs to have his shots twelve hours apart, which can seem impossible for two people who rarely seem to be home. Six o’clock is the magic time and in result, I (we) are now forced to become morning people. I really don’t mind the mornings, I just don’t care for the darkness. And because I’ve found myself in a great routine of working out on lunch, I now cook in the early morning.

While the beau is in bed reading and sipping on tea, I’ve been in the kitchen either making lunch or prepping for that night’s dinner. We’ve both admitted that my meal planning has been great for saving on cash and inhibiting us from eating out too frequently. This morning I made a big batch of hummus and a chickpea salad. Lot’s of  beans protein for my post-workout meal.

Roasted Carrot Hummus adapted from The Gouda Life

  • Three monster carrots (from FG), washed and cut into 4 inch sticks
  • 4-6 cloves of garlic, peeled
  • splash of EVOO
  • salt and pepper to taste
  • 2 tbsp cumin
  • 1 can of chickpeas, drained and rinsed
  • juice of 1 lemon
  • tahini to taste (I prefer only about 1-1.5 tablespoons)

Preheat the oven to 400 degrees. Toss the carrots and garlic in the EVOO and season with the salt, pepper and cumin. Wrap in foil and bake until the carrots are soft, about 35-40 minutes. Pour  the foil contents into a blender, along with the lemon juice, tahini and chickpeas. Blend until creamy and season with more salt to taste. I added a tiny extra splash of EVOO to make it smoother.

Chickpea Salad 

  • 1 can of chickpeas, drained and rinsed
  • vegan mayo
  • finely diced red onion
  • salt and pepper to taste
  • crushed reed pepper flakes (if your heart desires)
  • few pinches of dill

Using a fork, mash the chickpeas but don’t puree them. They should be chunky with a few whole ones included in the mix. Add in a spoonful of vegan mayo and mix in your seasonings. If you have scallions, throw ’em in! If you have celery in the fridge, dice it up and throw ’em in! Really, anything goes. Well, except for gummy bears. Those wouldn’t taste good with chickpeas. But raw red peppers would!

I sliced open a pita, spread on some of the roasted chickpea hummus, stuffed in some raw spinach and filled it with the chickpea salad. Lunch was delicious! I don’t know why I haven’t made this within the last year; it really fulfilled my craving for tuna.

Be prepared for some more vegan recipes this year as I cook my way through the sunrise!

Read Full Post »

It’s not all that often that the beau and I get more than ten hours together; eight of those hours spent sleeping. But with New Year’s Day being yesterday and the blizzard blowing into town today, we’ve been side by side for hours. And I kind of like love it.

No set plans. Records playing in the background. Little birds on the back porch feeding, chirping and hopping away. Good reads. Even better food ready to be prepared. Plenty of vodka and orange juice and winter ale on hand. 

We will have to venture out to pick up our Field Goods delivery but I’m happy to strap on my snowshoes and frolic in the snow.

For those of you that will have to shovel at some point over the next three days, I’ve got a dish that will fuel you for hours. Or if you’re crazy like myself and will attempt to *run* in this nonsense, this dish will fill your belly after you thaw out. Either way, it’s tasty, hearty and packed with nutrition.

Snow Day Scramble feeds two very hungry people or four with less of an appetite (thanks to the mimosas)

  • 1/2 red pepper
  • two big handfuls of swiss chard, thinly sliced
  • 1 medium carrot, shredded
  • 1/2 yellow onion, diced
  • 1 block extra firm tofu
  • nutritional yeast
  • salt & pepper to taste
  • turmeric (gives it that yellow egg-like color)

Saute your veggies in either EVOO, stock or water. Once the onions are translucent, crumble in the tofu and add your spices to taste. Sometimes we also add: curry, cumin, paprika and mustard. Also throw in a big handful of nutritional yeast and about a quarter cup of water/stock. We learned this trick from Sarah over at X’s to O’s Bakery (recognize anyone in their cover photograph?!) at the Albany Veg Fest this fall. If you add the water/stock, then the tofu will stay moist like eggs instead of drying out. Turn up the heat to let the liquid absorb/burn off, and then stir in another big handful of nutritional yeast. I’m telling you, don’t hold back!

Serve with homefries, Ezekiel toast, “sausage” and/or hot sauce and you’ve got yourself one kick-ass breakfy.

Next up in our kitchen: buffalo chickpea dip! Oh, it’s gonna be a good day!

 

Read Full Post »

Tonight was one of those nights that I realized many things:

  • that our pantry, cupboards and fridge are pretty empty
  • I need to get back into the habit of running again in the early mornings, and
  • the dishes must be washed every single night.

I quickly washed two sinks worth of dishes after work and decided that I needed a healthy meal to ease my unexercised mind. Because of the craziness from this past weekend at the shop, we still had all of our veggies from last week’s delivery still on hand. I wasn’t in the mood for rice (again) and didn’t think quinoa would taste good paired with the veggies I thought about sautéing. I dug around and found some leftover lasagna noodles; and immediately put on a pot of water.

Random Veggie Roundup serves two hungry people

  • three or four  stalks of fresh curly kale (FG) [broccoli, brussels sprouts and zucchini would all work too]
  • EVOO
  • about three cups of sliced mushrooms (FG)
  • about two cups of sliced red cabbage (FG)
  • two cloves of garlic (FG)
  • about a cup of corn, fresh or frozen (FG)
  • veggie stock (my mom made this delicious batch!)
  • sriracha
  • Braggs liquid aminos
  • tiny splash of apple cider vinegar
  • optional: udon noodles, rice noodles, or any pasta on hand

Super easy: Cook choice of noodles as directed. I had four leftover lasagna noodles that I crumbled into bite-sized pieces.

Saute kale in a little EVOO until it is bright green, add a splash of stock if dry. Add mushrooms and cabbage and cook for just a few minutes until the cabbage becomes softer, but still snappy. Stir in corn and cook until warm.

Push the veggies to one side of the pan and cook the diced garlic in a little EVOO. It would also be delicious to add some fresh ginger (we didn’t have any on hand). Once it smells delicious, stir in with the veggies. Now add a generous splash of stock, about 2-3 tablespoons of Braggs, the tiniest splash of ACV and about two teaspoons of sriracha (less if you aren’t a fan of spice). Stir and let that start to simmer. Add in the noodles, stir and serve. Top with scallions if you have any- we didn’t, sadly.

Meals like this make me happy: they are simple and full of flavor. They also inspire me to make a shopping list!

Read Full Post »

It’s been a while since I’ve been this productive on a weekend. I work for at least six hours on Saturday at the store during the Farmer’s Market and either have plans for the evening or pass out early because Sundays are typically spent hiking. But with the rain this weekend, I was stuck in Troy… in a very messy apartment.

kitty and beau

I slept in, we had a wonderful brunch at our usual Sunday spot after yoga (the beau’s class- I stayed in bed) and then he had to go into work to get a head start on this week’s work. I was bound and determined to make our apartment sparkle! When we both come home at the end of a long day, neither of us wants to clean; so we don’t. And with commitments on the weekends, cleaning takes the back seat then too.

So for almost five hours this afternoon I swept, mopped, scrubbed, washed dishes for what seemed like an eternity, dusted and organized. I think I only saw three mosquitos, possibly only two, and killed one in my closet. I added a little pour of my natural bug spray (made up of essential oils) to the mop bucket and sprays; I wanted to repel those pesky insects! I poured bleach down drains and made sure to check all indoor plants of stagnant water- we are in the clear! I think we just have to wait for the few remaining mosquitos to die! (insert evil cackle)

For the remainder of the afternoon I cooked up two meals: one for dinner tonight and the other for tomorrow. I still have a list of organizational stuff that I’d like to accomplish this week and having a clean apartment helps me focus. Having a meal pre-prepared really gives me a boost because then I don’t have to spend time in the kitchen cooking/cleaning up. Both meals came out delicious so I figured I’d share. You’re welcome.

photo 2 (3)

Hearty Mushroom Farro Serves two very hungry adults

  • 16 oz of your favorite mushrooms, sliced
  • 3/4 cup uncooked farro
  • 1 1/2 cup water or vegetable stock
  • balsamic vinegar
  • 1-3 garlic cloves, diced
  • salt & pepper, onion powder, no-chicken bouillon cube to taste
  • fresh thyme
  • EVOO
  • crispy onions, optional

Boil water and cook farro according to package directions. Drain and set aside until mushrooms are done. (We love Trader’s Joe’s fast-cooking farro; it’s done within 10-12 minutes!)

In a pot, add EVOO and the mushrooms and garlic. Cook over medium heat until tender and reduced significantly in size. Add a dash (tablespoon or so) of balsamic vinegar, the fresh thyme and the rest of your seasonings and stir until coated. You can add in the no-chicken bouillon at this point too if you aren’t using stock for more flavor. Add in the liquid and bring to a boil. Cook for about ten minutes. I used our hand blended to slightly chop up the mushrooms at this point, but didn’t liquify it. Stir in the farro and top each bowlful with some crunchy onions. Enjoy!

photo 1 (3)

I also baked up the chioggia beets from this week’s share by simply tossing them in EVOO, a little dash of balsamic vinegar, S&P and topped them with raw walnuts and fresh thyme.

lentil tomato soup

Tomato Lentil Soup Serves 2-3 adults

  • 3/4 cup dry lentils, rinsed
  • 4 roma tomatoes, diced
  • 4 cups water or vegetable stock
  • shallot, diced
  • 2 big parsnips, diced
  • EVOO
  • paprika, salt & pepper, garlic powder, cayenne pepper, bay leaves
  • ketchup or tomato paste

In a pot, add the EVOO, shallot and parsnips and cook over medium heat until the parsnips are tender. You could also use carrots- I just had parsnips on hand from last week’s delivery.

Add the lentils, bay leaves and liquid and cover until the lentils are almost cooked to perfection. At this point you could add a no-chicken bouillon for more flavor, I did not. Once almost done, add in the tomatoes (canned could work too if you don’t have fresh) and ketchup or tomato paste. I added about two tablespoons of ketchup. Mix in your other seasonings to taste (I like it with a little kick!) and cover to simmer for about another ten minutes. I used a hand blender on this dish as well (the beau doesn’t like chunky tomatoes) and serve hot, maybe with a chunk of bread and simple salad.

*I personally like thick soups- simply add more liquid if you like it a little thinner. The picture really doesn’t give it justice- the flavors are fresh and fantastic!

It feels great to have a clean apartment and to have clean meals prepared or lined up for the coming week. Do you practice better habits if your home is neat and tidy?

Read Full Post »

IMG_2918

IMG_2919

IMG_2917

In this week’s bag:

  • salad mix
  • baby beets
  • portobello mushrooms
  • white cherries
  • broccoli

Because of the holiday, we got our bag a few days early… which I didn’t mind because I couldn’t wait to gobble up those cherries! So sweet and delicious; I seriously don’t know when the last time was that I enjoyed a cherry.

Last night I knew I had a little time before the beau got home from work and would have to leave for yoga, so I decided to whip up a couple of dishes. First, for dinner we had mushrooms and red onions with collards over farro.

IMG_2920

Super easy to whip up: just saute the onions and mushrooms in a little coconut oil until they start to sweat, then add in the ribbons of collard greens, a little water, a turn of tamari, some red pepper flakes, and smoked paprika. Cover and cook for like another 20 minutes or so while the farro is cooking. I put a dash of nutritional yeast on top when served.

Next I made a lentil salad that was inspired by a local favorite, The Placid Baker. They have the best cold lentil salad and although I think he uses orange juice, I didn’t have any and substituted lemon; it still came out great.

IMG_2933

Not the prettiest picture, sorry. Again, super easy: just dice some red onion and toss in a bowl with a handful of dried cranberries. While your lentils are cooking (in stock with two bay leaves), mix up the dressing. This is going to be a sweet one, so whisk together some honey, juice from one lemon and some coconut oil. Once the lentils are done, mix everything together and chill. If I had some fresh parsley, I’d put some in.

Lastly, I made lunch for the two of us:

IMG_2929

The beau made a comment last night that if we were to open a restaurant one day, this would be on the menu. Make your favorite rice; the beau and I picked up this pretty sticky purple rice at the new Honest Weight Co-op and are in love with it’s texture and flavor. To make the tempeh filling, simply steam it for about 10-15 minutes, then crumble in a bowl into much smaller pieces; set aside so it can start to cool. In a separate bowl, mix some veganaise and sriracha together, quanitities depending on how spicy you like it. That easy! Grab your nori, spread on the rice, add your filling, top with any other ingredients (I added some scallions and black sesame seeds), roll and slice! Homemade sushi is one of my favorite items to prepare for lunch, even more so when you can make them the night before. No soggy bread in this kitchen!

I’d love to make a Buddha bowl later this week once my sprouts are fully sprouted and I’ll include the baby beets (grated), some sauteed bok choy from a previous week, some of the long lasting FG carrots grated, avocado and maybe some crunchy chickpeas. I’m not planning on turning on the oven if it’s going to remain this humid.

Let me know if you try any of these easy meals, I’d like to know how much you enjoyed them! Happy cooking and full bellies!

 

Read Full Post »

spring roll salad

This recipe is super easy and fresh- only taking about fifteen minutes to whip up. All of my measurements are estimates and feel free to add your favorite spring roll ingredients.

Spring Roll Salad adapted from Joy the Baker

  • 1 package rice noodles
  • scallions
  • fresh cilantro
  • 1 avocado
  • 1 cup savoy cabbage (next time I’d actually use red)
  • 1/2 mango
  • 1 cup shaved carrots
  • 1/2 cup crushed peanuts
  • 1/4 cup extra firm tofu, diced into small pieces
  • 3 tbsp creamy peanut butter
  • 2 tbsp honey
  • dash of apple cider vinegar
  • dash of rice vinegar
  • juice of 1 lime
  • 2-3 tbsp of tamari
  • garlic powder
  • crushed red pepper to taste

Boil a big pot of water for the noodles. As that’s coming to a boil, chop, dice and slice all of your fresh ingredients and tofu- combine in a bowl like above. Whisk together the PB, honey, ACV, rice vinegar, tamari, lime juice and spices to taste. The noodles only take about ten minutes to cook- drain and rinse under cold water to chill. Simply mix the noodles in with all the veggies and lightly toss in the peanut sauce. This serves four big bowlfuls… for two very hungry people or four not-as-hungry people. Enjoy!

Oh, and don’t skimp on the mango! It really added a sweetness that was needed; maybe try a fresh papaya if you aren’t a huge fan of mangoes? And of course, the avocados were my favorite part. This recipe is definitely a keeper in our kitchen.

Read Full Post »

Older Posts »