Wednesday, December 21, 2016

I Bought a Zoodle Maker

I made this lovely dish with it:

1 large zucchini per person
1/4 C uncooked rice per person (basmati or jasmine pair well)
1 tb peanut butter per person
Soy sauce to taste
Sriracha to taste
(You can add ginger, lemongrass, Thai basil, or whatever flavors you like most)
Cilantro for garnish

Steam the rice according to the package's instructions. Zoodle the zucchini and set aside. Add PB, soy sauce, and sriracha (and any extras) to a sauté pan and blend together. When the mixture comes to a simmer, add the zoodles and stir to soften them. When it looks done, it is. Serve with rice and garnish with cilantro leaves. 

I'm guessing the Zoodler would take well to carrots, mole, curry, or even sweet and sour sauce. If you're on the IC Diet, omit the sriracha and soy, try my Asian sauce from this blog post, and sub cilantro with greens you can tolerate.

Friday, October 28, 2016

Rice Cereal Marshmallow Treats

This is how I make them:

2 bags of Dandies Marshmallows
1 box of puffed rice cereal
1 stick of Earth Balance
1-2 tb of Nielsen-Massey vanilla bean paste
Cooking spray

Spray your container/Disney with cooking spray. Melt the Earth Balance buttery stick in a soup pot over a medium flame.  When just melted, add the vanilla and stir.  Now the marshmallows!!! And stir, stir, stir!!  When they are as melted as possible, without being burned, add the cereal, turn off the flame, and fold the heck out of it to make sure all the rice is covered in mallow goodness. Scoop into your container(s) and pat until even.  Chill, cut, and serve.

Cocoa PB Puff Cereal Treats

Ooey-gooey deliciousness!!

3/4-1 stick of Earth Balance
1 box of Whole Foods cocoa peanut butter puffs cereal
2 bags of Dandies marshmallows (the minis melt faster)
1/4 C Sunspire chocolate chips
2-4 heaping tb of PB & Co Smooth Operator (or chunky would work well too)

Spray a casserole dish with cooking spray and pour cereal out into a gigantic bowl, sprinkling chocolate chips on top. Melt margarine in a sauce pot, then add mallows, stirring constantly. When the mallow margarine mix is melted, pour over the cereal/chocolate chip mix. Quickly melt the PB in the same pot, stirring constantly, then pour over the mallow mix.  Fold everything together until the fragrance of PB and chocolate make you nutty. Put the mix into the casserole dish and pat it down. Chill until set, turn out onto a cutting board, and slice into bars. You can put it back into your casserole dish, arrange the bars on a platter, or wrap each bar in parchment.  Warning:  your hands will get chocolatey and your mouth will be happy.

Monday, September 19, 2016


This is how I make it:

1 section of fideo nido (wrapped around itself, as opposed to fideo corto, which is cut)
1 vegetable bouillon cube dissolved in 2 C of water (or 2 C vegetable broth)
1 small can of tomato sauce
Chik'n style seitan
Canola or corn oil
Salt and pepper
(You can add a little garlic if you like-I don't usually, but sometimes I add a can of diced tomatoes)

First, you must fry the fideo. Add enough oil to cover the bottom of your soup pot (a tb or two) and keep the fideo moving. It burns quickly.  When the pasta is golden and toasted, add the tomato sauce and cover.  That sauce will spit at you like an angry cobra. Make sure to shake the pot by the handle (like when you make popcorn) to keep the sauce from burning. When it turns orange-y and smells yummy, add the broth, pepper, seitan, and garlic if you choose to add it. Add water up to an inch from the top of your pot and bring to a boil. Give it a good stir, then reduce to a simmer. When the fideo is tender, it's ready to season and serve. I like eating fideo with golden, dark yellow corn tortillas. 

I've had it with limes and/or mayonnaise added as condiments (no clue about the Reason why people use mayo, but it does taste good). This doesn't keep well because the noodles absorb the broth, but it still tastes good the next day, so I'm advising you to make small batches. And the best part is that it only costs a few dollars to make a pot that serves four people.

Sunday, August 7, 2016

Rice and Beans


2 C long grain rice
4 C water
1 6 partly can tomato sauce
Minced garlic to taste
2 tb canola oil
Salt and pepper

Heat oil in a soup pot and toast the rice, stirring frequently. When the rice is toasted, add the garlic. Next, add water that has been mixed with tomato sauce and pepper. Cover and allow to simmer, reducing the flame to the lowest level. DO NOT TOUCH IT until the rice is tender--it should look like little Xs. Let it stand covered for 5 minutes, then add salt to taste. You can garnish it with green peas and cilantro sprigs. 

Rice is a fickle mistress and it takes practice to make this well. Be patient. It's worth it 


For a Party-->

A massive can or large pot of cooked pinto beans
Canola oil
Jalapeños (whole, fresh-roasted or pickled)
(If you use fresh beans, make them with garlic and herbs. Bay leaf and epazote work best.  If you use canned beans, you may choose to rinse them to reduce the sodium, sugar, and unpleasant bloating stuff.)

Heat oil in a large soup pot, then add the beans with some of their liquid.  When the start to simmer, use a smasher to crush about half of them. Add the jalapeños and simmer until they thicken. If you don't like them too spicy, remove the jalapeños. 

For Lunch With the Girls-->

2 tb coconut oil
2 regular (or one medium can) vegetarian retried beans (or smashed beans you made from scratch)
Daiya Mozzarella Shreds to taste (or your fave brand)

Heat the coconut oil in a pot, then add the beans, breaking them down any large pieces. Add enough water to soften the beans into a smooth consistency. When the start to bubble, add the Daiya and stir to encourage melting. Remove from heat and serve. This reheats and freezes well. 

Wednesday, July 22, 2015

Roasted Potatoes

1 lb of waxy skinned potatoes (red, yukon, white, etc.), cut into small pieces
4 cups of large mushrooms (your choice of variety), sliced
4 cloves of garlic, chopped
1/2-1 bunch fresh parsley (curly or flat), chopped
Olive oil
Salt, pepper, paprika optional

Put the chopped potatoes, mushroom, parsley, and garlic into a mixing bowl.  Add olive oil to coat the mixture, then sprinkle in the seasoning.  Mix well with your hands or your favorite utensils.  

Bake at 450º on a sheet pan or casserole dish covered in parchment until the potatoes are both fork tender and covered in roasty golden goodness.  Stir while baking a few times to keep the veggies from sticking.  This particular batch took about an hour to bake, but the time will vary with your oven and the size of your potatoes.

Make sure to transfer to a serving bowl or container shortly after you take them out of the oven so that you can soak your dish.  Roasting juices are hard to clean off after they've dried.  Also, these are unlikely to burn as long as you keep an eye on them after they start to roast.  

Sunday, June 14, 2015


I had a Beyond Meat Beast Burger for the first time today. I defrosted the patty in the microwave for a minute and a half, then cooked it in a pan for about two minutes on each side to crisp it up. For the last minute, I let a sandwich slice of Daiya provolone get gooey and delicious. Made the sandwich with toasted bread, avocado chunks, and mustard/mayo/ketchup. 

While I cooked the patty, it smelled like carne asada.  Thankfully, he texture was hearty, but not gristly like real meat. The flavor was smoky and tasted like grilled food, but it didn't taste like real meat. I appreciate this because too much realness in a veggie meat makes me queasy. Overall, the sandwich was deelish.