1. sometimes the simplest food can be the most delicious and appealing. take advantage of tomatoes in the summertime - when winter comes around, you’ll be missing them! this simple salad is one of my favorite food staples. fresh, light greens, chopped herbs, thin-sliced cucumber, grape tomatoes, and some crumbled spiced tofu make for some tasty summer eating. i usually crumble some super firm (not extra firm, super firm, the kind by wildwood) tofu and shake it in a bag with some salt, pepper, nutritional yeast, and sesame seeds. finish it off with a quick dressing of one part vinegar, two parts oil, and your fav herbs and S&P. enjoy!
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    sometimes the simplest food can be the most delicious and appealing. take advantage of tomatoes in the summertime - when winter comes around, you’ll be missing them!

    this simple salad is one of my favorite food staples. fresh, light greens, chopped herbs, thin-sliced cucumber, grape tomatoes, and some crumbled spiced tofu make for some tasty summer eating.

    i usually crumble some super firm (not extra firm, super firm, the kind by wildwood) tofu and shake it in a bag with some salt, pepper, nutritional yeast, and sesame seeds.

    finish it off with a quick dressing of one part vinegar, two parts oil, and your fav herbs and S&P.

    enjoy!

    May 31, 2012
  2. breakfast at the campsite: tomatoes roasted in tinfoil, wilted spinach, and fresh (made beforehand) cinnamon bread we had a super fun weekend: how was yours?
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    breakfast at the campsite: tomatoes roasted in tinfoil, wilted spinach, and fresh (made beforehand) cinnamon bread

    we had a super fun weekend:

    how was yours?

    July 3, 2011
  3. asparagus, cashew, and greens pizza i’m always putting off making pizza dough from scratch, but this recipe was so easy and fast i had to try it! i’m sure i’ll make proper dough (the kind you knead and give time to rise) in the future but i couldn’t help it, i want pizza nowwww. mix together 1 tbsp yeast with 1/2 cup warm water, until dissolved. let it stand for about five minutes. add in 1 tsp salt, 2 tbsp oil or melted earth balance, and 1 1/4 cups flour. stir until it’s a consistent dough. roll the dough out onto a floured countertop, and place it on a flat pan or stone. on top of the dough, brush some olive oil, spread on some finely minced garlic, and add on some fresh (or dried) herbs - for this pizza i used the last of our fresh thyme and tarragon. bake at 425F for 5 minutes.  add on cut asparagus and little bits of cashew cheese. put it back in the oven for 10-15 minutes, or until the bottom (and some of the top!) is golden brown. sprinkle some shredded greens (i used radish greens) on top of the finished pizza. cut carefully with a very sharp knife, or a pizza roller, if you’re feeling fancy. this dough recipe makes 1 small-medium pizza, so if you’re looking to feed more than one or two people, i suggest doubling it. i LOVED this pizza because the asparagus was perfectly cooked, the cashew cheese was a little browned on the outside, while still moist on the  inside, and the garlic and herbs smelled so good. hope you enjoy it too!
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    asparagus, cashew, and greens pizza

    i’m always putting off making pizza dough from scratch, but this recipe was so easy and fast i had to try it! i’m sure i’ll make proper dough (the kind you knead and give time to rise) in the future but i couldn’t help it, i want pizza nowwww.

    • mix together 1 tbsp yeast with 1/2 cup warm water, until dissolved. let it stand for about five minutes.
    • add in 1 tsp salt, 2 tbsp oil or melted earth balance, and 1 1/4 cups flour. stir until it’s a consistent dough.
    • roll the dough out onto a floured countertop, and place it on a flat pan or stone.
    • on top of the dough, brush some olive oil, spread on some finely minced garlic, and add on some fresh (or dried) herbs - for this pizza i used the last of our fresh thyme and tarragon.
    • bake at 425F for 5 minutes. 
    • add on cut asparagus and little bits of cashew cheese. put it back in the oven for 10-15 minutes, or until the bottom (and some of the top!) is golden brown.

    sprinkle some shredded greens (i used radish greens) on top of the finished pizza. cut carefully with a very sharp knife, or a pizza roller, if you’re feeling fancy. this dough recipe makes 1 small-medium pizza, so if you’re looking to feed more than one or two people, i suggest doubling it.

    i LOVED this pizza because the asparagus was perfectly cooked, the cashew cheese was a little browned on the outside, while still moist on the  inside, and the garlic and herbs smelled so good. hope you enjoy it too!

    June 17, 2011