1. This gorgeous meal would work well as a weeknight dinner, or even leftovers throughout the week. The best part is that the only fresh ingredients you need are asparagus and onions, and since it’s spring, you should be grabbing them anyway! So eat up :) Before I get to the recipe, I just thought I’d mention that there are two days left to vote for us in the Best Food Blog Awards at Saveur - we’re up for Best Original Recipes and would really appreciate your vote! Okay, back to the good stuff. I really loved this meal because it looks like it would take forever to prep, but in reality it was prepped and cooked in less than 30 minutes. Here’s how!  Serves 4Ingredientsflat, long pasta like linguine, pappardelle, or fettuccine, enough for 3-4 people 15-20 stalks asparagus* 1 medium red onion 1 can chickpeas (and/or 1 cup frozen peas), drained and rinsed 1 cup unsweetened almond milk (very important - don’t use sweetened!! seriously.) 2 tbsp nutritional yeast (nooch) 1 tsp garlic powder 1 tsp onion powder salt & pepper *Instead of chopping the asparagus, you can just rinse them clean, then bend them while holding both ends. They’ll break where they need to naturally, and you won’t have to waste time with the extra prep. InstructionsPut on some water to boil - when it has, toss in the pasta and cook until chewy. (Not here to talk about how to cook pasta today, so I’ll assume you know how to do that!) Chop up the onion into bite-sized pieces then toss them in a pan on medium-high heat with a bit of olive oil and fry until translucent. Whisk (or fork) together the milk, nooch, garlic powder, and onion powder. Pour into the onion pan. Add into the onion pan the asparagus & chickpeas, then cover and turn the heat to medium-low. Let these steam for 5-10 minutes or until the asparagus is bright green, crisp but cooked through. Sprinkle some salt & pepper on top before serving. Serve piping hot with some of the sauce on the plate. Enjoy!
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    This gorgeous meal would work well as a weeknight dinner, or even leftovers throughout the week. The best part is that the only fresh ingredients you need are asparagus and onions, and since it’s spring, you should be grabbing them anyway! So eat up :)

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    April 17, 2013
  2. quick dinner: sticky sweet smoky maple-mustard seitan & brussels loosely chop up 1 small onion, 1 small bell pepper, 1-2 cups seitan, and mince two medium cloves of garlic. cut off the hard ends of 1-2 cups brussels sprouts, cut the sprouts in half if you have big ones. i suggest making the seitan in bulk on a sunday afternoon - it saves a ton of time over the week! toss the ingredients in a sautee pan on high heat with 1 tbsp olive oil for about five minutes, stirring occasionally. let the veg cook down & crisp on the edges. once a bit browned, give it a couple squeezes of lemon, a dusting of garlic & onion powder, and stir in 2 tbsp maple mustard. you can either buy this mustard, usually at farms/farmer’s markets, or just mix together pure maple syrup and a tart mustard at a ratio of 1:3. WARNING - do not use yellow mustard in this, go for a milder mustard with a kick of tartness at the end, like a nice dijon. after about 5-7 more minutes of cooking, splash on a few drops of liquid smoke and sprinkle on a heaping pinch of sea salt & freshly ground pepper. the brussels should be just a bit crunchy, but soft. stir in a heaping teaspoon of the mustard, to coat. serve hot to 1-2 people.want to see more quick meals, behind-the-scenes, and what we eat on an everyday basis? follow along on instagram! we hope you’re having a great new year - we’ve got lots of diy posts planned (and some in the works currently) for 2013!
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    quick dinner: sticky sweet smoky maple-mustard seitan & brussels

    1. loosely chop up 1 small onion, 1 small bell pepper, 1-2 cups seitan, and mince two medium cloves of garlic. cut off the hard ends of 1-2 cups brussels sprouts, cut the sprouts in half if you have big ones. i suggest making the seitan in bulk on a sunday afternoon - it saves a ton of time over the week!
    2. toss the ingredients in a sautee pan on high heat with 1 tbsp olive oil for about five minutes, stirring occasionally. let the veg cook down & crisp on the edges. once a bit browned, give it a couple squeezes of lemon, a dusting of garlic & onion powder, and stir in 2 tbsp maple mustard. you can either buy this mustard, usually at farms/farmer’s markets, or just mix together pure maple syrup and a tart mustard at a ratio of 1:3. WARNING - do not use yellow mustard in this, go for a milder mustard with a kick of tartness at the end, like a nice dijon.
    3. after about 5-7 more minutes of cooking, splash on a few drops of liquid smoke and sprinkle on a heaping pinch of sea salt & freshly ground pepper. the brussels should be just a bit crunchy, but soft. stir in a heaping teaspoon of the mustard, to coat. serve hot to 1-2 people.

    want to see more quick meals, behind-the-scenes, and what we eat on an everyday basis? follow along on instagram! we hope you’re having a great new year - we’ve got lots of diy posts planned (and some in the works currently) for 2013!
    January 14, 2013
  3. When I’m feeling tired and don’t want to cook, my first thought is to get take-out, but I also know that take-out usually makes me feel terrible after eating it. Here’s a meal I usually make when I want something fast, nutritious, and delicious. (AND it’s especially great on a cold night!) You’ll see that there are carrots in these photos - they are not at all necessary, I just needed to use up some carrots. The real star here is the kale, and truly the point of this dish is to be easy and require little amounts of ingredients. So let’s just stick to the greens. I know there’s a big movement right now for “massaged” kale, but I don’t think I’ll be trying it out any time soon. I prefer being over a hot stove, not a cutting board, so here’s my version. Cook up some wild rice and lentils in vegetable stock - they go perfectly with the greens and complete the meal both nutritionally and taste-wise. Clean and cut up 5 cups de-stemmed kale into bite-sized pieces. Slice 3 large cloves garlic in half, so that you have 6 garlic pieces. Loosely chop 3/4 cup walnuts. Place the kale and garlic in a pan along with a splash of veg stock, a squeeze of lemon, salt, pepper, and garlic and onion powder. Cook on low-medium heat, covered, for 5-10 minutes or until the kale starts to soften down. Stir every few minutes to keep from burning. Toss in the walnuts and turn the pan up to high heat. Let cook until toasty and golden brown, shaking the pan every so often to keep from burning. Serve everything together piping hot, and enjoy! This recipe makes enough for 2-3 people.
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    When I’m feeling tired and don’t want to cook, my first thought is to get take-out, but I also know that take-out usually makes me feel terrible after eating it. Here’s a meal I usually make when I want something fast, nutritious, and delicious. (AND it’s especially great on a cold night!)

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    October 28, 2012