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This turned into a lunch staple for several days running. I am not a person who plans for a leisurely pre-work morning, I’m up and out. But on at least one occasion, deciding last minute to pack lunch, have managed to pull this together and still make the train. Low effort and very satisfying. Over medium [...] Veggie soup turns out to be a pretty simple equation. 1 onion + 1 lb veg + 4-6 cups broth + 1/2 cup milk alternative + spice/bullion. Done. Saute one chopped onion in a soup pot with just a little bit of water. Peel and chop about a pound of carrots (to about 1 inch pieces) [...] Inspiration hit while making zucchini hash. I stirred in some hummus, added some cheese and formed it into little cakes and re-grilled them. Great with some salsa. Yum! Ingredients: Directions: Kale is apparently a super super-food. Check this out, Kale scores highest (tied with Collards) on Dr. Fuhrman’s Nutrient Density Index (ANDI). 1,000 points to walnut’s 34! This is an easy way to prepare them, and it’s so delicious I can eat an entire bunch (head?) with dinner. Soak and then rinse every nook and cranny [...] I moved to California from Austin almost six years ago and still long for the Tex-Mex breakfast and brunch options from places like Trudy’s or the former Las Manitas. The closest I’ve found in these parts is Papalote. Their salsa is excellent and they have great grilled veggie tacos (zucchini/eggplant) or seasoned tofu tacos. When I [...] I wish I were in Austin this weekend! It’s SXSW and I would love to be filling up on Trudy’s breakfast tacos and then heading out to hear some music. To fill the taco void, I made a satisfying tofu scramble for breakfast. And now I will throw on some L’il Cap’n Travis and finish [...] Wow, was this good. Barely feels like a recipe, but I need to share. I think the trick was to brown the onions over a pretty high heat and then they got all caramelly and gooey. Mmm. Ingredients: I had a lovely ladies brunch to attend last weekend and wanted to tackle the challenge of making a savory dish that was still vegan and easy. A friend suggested something with polenta and a lightbulb went off… I had some Whole Foods roasted red peppers in a jar, a can of black beans… and [...]
This dish started out as quesadilla filling from one of my first vegetarian cookbooks, Vegetarian Cooking at the Academy. I like it as a stand alone dish but it is also good in a whole wheat tortilla, with a generous spread of vegan sour cream (future post to follow, but basically, silken tofu, [...] I’ve been curious about roasting radishes, and noticing a little traffic coming to LRR via radish recipe searches, thought some experimentation might be in order. Since I had luck broiling chickpeas (and having just soaked/cooked some the day before), I thought it would be interesting to throw some radishes on the cookie sheet as well. [...] |
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