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!
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    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. 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