Thursday, April 17, 2014

Spicy Peanut Butter Tofu Stir Fry

This recipe was a first for me. Preparing tofu is always something I get nervous about every time I make it because it is such a finicky food (it can go anywhere from tasting like an amazing and filling meal to tasting like a sponge). This recipe is based off of a peanut butter tofu recipe from Kalyn's Kitchen and turned out really well. It wasn't as smooth as the original recipe made it look, but it was every bit as delicious as I wanted it to be. Pro tip: the meal tasted even better as leftovers, so try to save a little if you can handle it. This recipe makes about 4-5 servings.

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Wednesday, April 9, 2014

Baked Brie Topped with Raspberry, Almond & Honey

Baked Brie is such a delicious appetizer with little prep time and a big pay-out. I love that Brie tastes just as good if you make it sweet or savory. This recipe is a great appetizer if you are serving anywhere from 5-10 people. Be sure to serve it with a baguette or crackers. Enjoy!


Friday, April 4, 2014

Guest Post: Grow and Cook With Hydroponic Tomatoes

I am so glad that Chris, also known as Captain Hydroponics, offered to do a guest post for me! There's nothing more rewarding than growing your own veggies to then cook and eat. Check out his awesome post on growing hydroponic tomatoes and drool over the grilled homegrown tomato recipe at the end. If you'd like to start hydroponic gardening, check out Chris' free 50+ page guide. Remember, if you also want to guest post, please don't hesitate to contact me. Enjoy!
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Growing vegetables and fruits hydroponically is not only an environmentally-responsible way to feed you and your family; it's really a lot of fun! You don't need to be an expert to build a good setup. There's so much information available about lighting, feeding solutions, and hydroponic budget builds – all that's required is a little reading and a relatively small investment in equipment or virtually nothing if you make a DIY system.

Tomatoes traditionally take about 90 days to ripen and many of us have a growing season that only allows one major harvest a year. As most of you know, the price goes up considerably when they're out of season, while the overall quality of the fruit you actually goes down. This is because they need to be shipped from tropical growing climates, usually far from where you live to get to your supermarket.

Monday, March 31, 2014

Vegan Shepherd's Pie

It was a dark & stormy night and I was craving comfort food. I found a great shepherd's pie recipe from Fat-Free Vegan Kitchen and went to work. This recipe makes about three ramekins worth of this hearty and filling dish. The original recipe called for mushrooms - which I was totally out of - so I omitted them, but I do think they'd be an amazing addition. Whatever you do with it, I'm sure it'll be delicious.

Wednesday, March 19, 2014

Rosemary, Gruyere & Swiss Beer Muffins

I found this amazing recipe from The Beeroness for cheddar beer bread muffins. I am a huge fan of cheddar, but for these muffins, I decided to change course a bit. I bought the beer first, actually, and decided to choose the herbs and cheese around that. I started with Long Trail Brewing Co.'s Ramble. It's a Kolsch "with a hint of lemon and pepper." This sounded amazing and refreshing to me - especially as I am wishing the winter to go away - and I decided to make a lighter savory muffin, thus settling on rosemary, gruyere, and swiss. This recipe makes 10 muffins.