1. This quick little dish comes together with barely any effort and both looks and tastes great, especially in the summertime. Ingredients10 medium carrots, peeled and chopped into matchsticks 1 tbsp sweet mustard, or 1 tbsp mixture dijon mustard & a little sugar/maple syrup 1 tsp neutral oil (i used safflower) 3-4 drops liquid smoke (found near BBQ sauce in the grocery store) sprinkle of sea salt cracked pepperInstructionsWhisk (or fork) together all ingredients except for the carrots. Peel the carrots and cut off the ends. Chop the carrots into matchstick pieces, then stir into the mustard mixture to coat. Enjoy as a sandwich topping, a quick snack, or a side to a bigger meal. Serve cold. Makes about 2 cups.
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    This quick little dish comes together with barely any effort and both looks and tastes great, especially in the summertime.

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    May 15, 2013
  2. Spring is finally in full effect, and the farmer’s market stands sure show it. There were so many great-looking pieces of produce, and I went all purple. This warm, fresh dish would be great to eat outside, or by an open, breezy window. Full of purple cabbage, purple asparagus, red onion, red radish, and peppered with rich seitan and cashew cheese, it’s sure to fill you up before a long bike ride. Some notes: Color isn’t everything - if you can’t find purple asparagus, it’s no big deal. The flavor is very similar, if not the same, if you use different colors! If you ~totally hate~ cabbage, we beg you to think again. It’s crisp and flavorful and really fills out a plate, and it’s really cheap, too! If you haven’t acclimated yourself to eating cabbage, we suggest making a cole slaw or spring rolls first to test the waters. The cashew cheese and seitan are essential to making this meal feel full and give it a lot of deep flavor. My suggestion is to make A LOT of it in one day, then have it ready for the next week or two. It saves a lot of time and stress later, trust me! Yesterday I put the seitan on to cook, then made a few juices, pickle relish, and the cashew cheese while it was simmering - it took less than two hours for a week’s worth of food. Worth it! .Serves 2Ingredients2 tsp coconut or sesame oil 1 medium red onion, chopped into petals 1-2 cup piece of seitan, broken into bite-size pieces 2-3 tsp sesame seeds 10 stalks purple asparagus, ends snapped off 1/2 small head of purple cabbage, shredded drizzle of soy sauce 1-2 tsp mustard 1-2 dollops cashew cheese a few radishes, optionalInstructionsToss the oil, onion, seitan, sesame seeds, and asparagus into a sauté pan on medium heat. Let cook down until the onion is transparent, about ten minutes. Stir every so often to prevent burning. Whisk together the soy sauce and mustard. Toss in the cabbage and soy mixture. Cook until the cabbage is soft but still a little crunchy, about 5-10 more minutes. Serve warm with the cashew cheese swirled in, and if you want garnish with radish peel. Enjoy!
    High Res

    Spring is finally in full effect, and the farmer’s market stands sure show it. There were so many great-looking pieces of produce, and I went all purple.

    This warm, fresh dish would be great to eat outside, or by an open, breezy window. Full of purple cabbage, purple asparagus, red onion, red radish, and peppered with rich seitan and cashew cheese, it’s sure to fill you up before a long bike ride.

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    May 10, 2013
  3. Here’s a quick, simple salad that I devoured this morning for breakfast. It’s got crunchy little white radishes, light soft kale, and crisp pears, and it’s great for any time of the day. Today I got to eat it outside, without having to wear a jacket or anything! And if that weren’t enough reason to celebrate, we also found out this weekend that we’re nominated for Best Original Recipes in the Saveur Best Food Blog Awards!! We’d be honored if you voted for us, right here, and also be sure to vote for our other favorite vegan bloggers, Oh Ladycakes (for Best Special Diets blog), V.K. Rees (for Best Photography) and Thug Kitchen (for Best New Blog). Now, onto the recipe :)   This is a really fresh, quick-to-make salad, with a total prep time of under five minutes. Any small radish will do. I cut mine into bite-size pieces, then put them in a dish filled with a mixture of 1/2 a lemon squeezed, a little drizzle of olive oil, and about 1 tsp balsamic vinegar. I also used the radish greens in this, by slicing them thinly and chopping off the stalks. We have this really great hydroponic kale, but you could just as easily substitute in some lettuce, spinach, or other light-leafed green. Don’t go for something overly tough here, this is meant to be effortless in both making and eating. Shred the kale (about 1-2 cups) and take the stalks out, then toss into the dish. Finely mince some green onion until you have enough for a heaping pinch, then sprinkle on the kale & radish. Toss everything together. Get a pear that’s not completely ripe yet, but also not rock hard. I love eating pears whole when they’re over-ripe and really juicy, but that won’t work to well here. Slice the pear into strips and place on top of everything. Crack some pepper over the top and eat up! This salad serves one person well.   
    High Res

    Here’s a quick, simple salad that I devoured this morning for breakfast. It’s got crunchy little white radishes, light soft kale, and crisp pears, and it’s great for any time of the day. Today I got to eat it outside, without having to wear a jacket or anything!

    And if that weren’t enough reason to celebrate, we also found out this weekend that we’re nominated for Best Original Recipes in the Saveur Best Food Blog Awards!! We’d be honored if you voted for us, right here, and also be sure to vote for our other favorite vegan bloggers, Oh Ladycakes (for Best Special Diets blog), V.K. Rees (for Best Photography) and Thug Kitchen (for Best New Blog).

    Now, onto the recipe :)

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    April 15, 2013