Jamie Oliver's TED award speech →
I couldn’t agree more, Jamie.
World-Renowned Chef Karl Wilder Tries Living on... →
stfuconservatives: Still think people on food stamps have it too good? Chef Karl Wilder is trying to feed his family on the budget equivalent of what they would receive on food stamps. He’s been documenting his meals on his blog as part of an awareness campaign for the San Francisco Food Bank. He just finished his two months on a food stamp budget, and he says, “I admit to being bored by it. I...
Black and White "Brookies"
Behold! The infamous (or maybe not so infamous) Triple Double Oreo. Its three cookies, one vanilla filling and one chocolate filling. I have been on the hunt for these babies since I read about them on the internet in june. FINALLY my brother found them at Wegmans and picked me up a pack (BECAUSE HE ROCKS). I wanted to bake up a treat for my good friend at work so I decided I wanted to use...
I smelled Fall in the air yesterday.
So today I busted out the crockpot and put some chili on. Chili is great because it is the best kitchen sink meal. You can combine almost any vegetable with some chili powder and call it a dish. 1/2 cup lentils (uncooked) 1 can red kidney beans 1 can chickpeas 1 green pepper 1 red pepper 1/2 red onion 1 zucchini 1/2 large sweet potato 1 carrot 1 small can tomato sauce (filled twice with...
Anyone make anything tasty during the hurricane?
We made lentil mushroom bolognese. Yum.
What The Fuck Should I Make for Dinner →
lacuisine: lickypickysticky: Running out of ideas?
150 Couscous Recipes →
Mainichi Vegan: Japanese Tofu Scramble →
mainichivegan: I love a good tofu scramble. This tofu scramble is one that I make when I want tofu scramble with Japanese flavors. (Note: I eat this scramble for dinner, not breakfast.) Ingredients are: firm tofu, carrots, kale, soy sauce (I use reduced-sodium Tamari), toasted sesame seeds and sesame oil. I got the recipe from Miyoko Nishimoto Schinner’s great cookbook, This uses kale!...
Kale, chard, collards, oh my!
It was suggested by Sproutrobot that we should post more about leafy greens. I concur! I eat leafy greens almost as often as I shower (which is fairly frequent, I promise!) I’m a big fan of sauteing my greens with LOTS of ginger, mirin, liquid aminos, and garlic. Another thing that I like to do is cook up some pasta and make a primavera with peppers, onions, squash, and the greens. They...
Vegan Almond Cookies
I’m not sure if I’ve mentioned it (probably because it’s really obvious), I live with someone who is vegan. I’m lacto-ovo veg so eggs and milk are still a-okay with me. Vegan baking started off as a consideration for my roomie but I soon realized that it’s incredibly easy and way more convenient. We never have fresh milk or eggs in the apartment anyway so I tend to...
Tastey Kate's Yummy blog: Fried Rice →
tasteykates: Fried rice is always a favorite… but why spend the money to go out to a restaurant and buy it or to call and have it delivered, when you can make it at home!? It’s easy and super cheap to make (less than $1.50 per serving)! So why not make it at home? I call it “Fake-out” hehe. Best part is you… Another great recipe if you have left over veggies from roasting/grilling or...
Vegan Brownies (more fudgy than fluffy)
1 cup unsweetened applesauce 1 tsp vanilla 1/2 cup sugar 1/2 cup cocoa powder 3/4 cup flour (i used a little less) 2 tbsp ground flax seed 2 tsp baking powder 1/2 tsp baking soda 1/2 salt 1/2 tsp cinnamon 1/2 cup chocolate chips (preferably mini) 1 tbsp of peanut butter Caramel sauce, chocolate sauce, or a peanut butter sauce (a bit of butter, brown sugar and peanut butter) to drizzle...
Hey followers! What kinds of recipes do you want...
Molasses Ginger Cookies with a Bite
Molasses Ginger Cookies vegan, makes 20 cookies 2 cups flour 1/2 cup sugar 1 1/2 Tbsp ginger powder 1 Tbsp fresh grated ginger 1/4+ cup water (see notes) 1/4 - 1/3 cup molasses 1/3 cup melted vegan buttery spread 3/4 tsp salt 1/2 tsp cinnamon 1 tsp vanilla extract 1/2 tsp baking soda 2 tsp baking powder Notes: * Adding more molasses will make the cookies darker and bolder. But don’t ...
fritesandfries: I love desserts that have a salty and sweet contrast — it breaks up the sweetness of a typical dessert in a surprising and delicious way. You get bonus points if you have pink Himalayan salt to use. I made these brownies a few weeks ago but I didn’t get a chance to post this until now. I thought I could make another batch with the correct sea salt pictured (with coarse sea...