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From the category archives:

Vegan

Easy Brussels Sprouts Stir Fry

by Emma on May 29, 2012

in Dinner,Vegan

My crazy love/obsession with brussels sprouts is still going strong. We are coming up on our six month anniversary… or so.

I don’t actually keep track of that kind of thing because, dude, it’s just food.

But I’m thinking we should go ahead and make it official or something. Me and brussels sprouts are just meant to be.

Before I left for a little camping adventure this weekend I made a quick brussels sprouts stir fry one day for lunch. I love how this meal is suuuuuuuper quick and totally filling without having any bread. Don’t get me wrong—I have nothing against bread. I mean, I’m a baker…. so…. I like bread. But often times it’s easy to lean too heavily on carbs in a vegetarian/pescatarian diet. I also liked this meal because it incorporates soy meat. I actually don’t eat a whole lot of faux meats. I’m not entirely sure why. I don’t have any real issues with soy I just never got in the habit of using fake meats after I went vegetarian.

I think it’s funny every time I do cook with fake meat because I usually show some kind of picture on instagram and then I have friends leave comments about how they are concerned since I’m eating meat.

Gottcha.

I’m the one who insists on sharing pictures of what I’m eating or cooking constantly though, so… I can’t really judge anyone’s behavior. I’m a weirdo. What can I say, I like my hobbies. I do I do.

There’s no real “recipe” here. I just stir fired a few quartered brussels sprouts and a veggie sausage. I like to heat up my pan with the oil until it’s really hot before adding the ingredients. Like, watch-out-the-oil’s-a-gonna-burn-you hot. I sometimes get impatient, but that’s the goal. I added few walnuts toward the end and seasoned with sea salt. Normally I’d say you need a lot more seasoning but the soy sausage was already pretty heavily spiced, in my opinion. But if you make something similar to this dish and you are using real sausage, or no meat then be sure to add more seasonings of your choosing.

Hope you all had a fabulous weekend. All my clothes smell like a river and I have a pretty sweet sun burn where my hair parts… so I had a pretty fab weekend too. :) xo. Emma

12 comments

Strawberry Salsa

by Emma on April 23, 2012

in Snacks,Vegan

I know what you’re thinking, but hear me out. Tomatoes are a fruit. Strawberries are a fruit. Tomatoes are red. Strawberries are red. They both grow on vines… wait a second, is that even true? All I’m really saying is, that although strawberry salsa might sound a little weird, it’s not. I just thought it sounded good and I had bought a whole bunch of strawberries and was in the mood for something savory. So I made salsa. Last year I made this mango salsa that was delicious. Divine. Awesome. And I’m not afraid of fruit salsa anymore! (And neither should you.)

Strawberry Salsa, makes about 3 cups.

Needed: 2 cups finely chopped strawberries, 1/3 cup finely chopped white or yellow onion, 1/4 cup finely chopped cilantro, 1 teaspoon fine grain sea salt, Juice from 1 lime, a pinch of garlic salt and pepper. (You could add a finely chopped jalapeño or other pepper to this if you are feeling spicy.)

I go back and forth on using my food processor to make salsa or chopping everything by hand. Either way you go try to get that perfect consistency where everything is very finely chopped but it’s not a big mush. Sometimes I leave my salsa’s more rustic…. I guess I’m just saying, chop it up however you like. Squeeze in the juice, add the seasonings and stir. I think this gets better if you let it all sit together for 20-30 minutes before serving.

I like just eating this with chips, but it would also be great on top of shrimp tacos or over baked fish. It’s strawberry season guys, get into it! xo. Emma

35 comments

Amaranth Flatbread

by Emma on April 4, 2012

in Bread,Snacks,Vegan

This is, without question, the best flat bread I have ever eaten. It’s so simple but the addition of amaranth flour and a few seasonings splashed on before cooking just makes this bread ah-maz-ing. I ate some plain. I ate some with humus. I plan to use some to make into a pizza…. my life is awesome this week.

I am continuing my plunge into cooking with different flours-the adventure continues. I learned this week that amaranth flour is gluten-free, has a lovely nutty taste and is pretty darn healthy. It can be substituted for about 25% of the flour in most recipes (says the internet… so we’ll see).  And guess what, if you add yeast to it, it will rise.

If you build it they will come.

That movie was so weird. I mean, I like it… but can you imagine pitching that idea to someone? “Ok, so it’s a movie about a guy who builds a baseball field in his backyard. Like a really good baseball field. And then these ghost baseball players come and play there. It’s a film about faith, baseball and ghosts.”

Seriously, what a weird idea. Kevin Costner, what a handsome guy.

I digress….

Amaranth Flatbread, makes around 8 10-inch pieces, recipe adapted from Good to the Grain.*

Needed: 1 1/2 cups warm water, 2 1/4 teaspoons active dry yeast, 1 tablespoon honey or sugar, 1/2 cup amaranth flour, 3 cups all-purpose flour, 1 tablespoon salt, olive oil for brushing the tops of the breads and a seasoning mix to sprinkle on (I used a pinch of: cumin, chili powder, oregano, salt and caraway seeds).

In a bowl combine the water, yeast and honey (or sugar) let that mingle and bubble for 5 minutes. Combine the flours and salt, pour in the water mixture and knead for 5 minutes on a floured surface. Form the dough into a ball, lay in an oiled bowl and cover with plastic wrap. Let this rise for 1 1/2 to 2 hours. My kitchen was quite hot the day I made this so my rise time was around 1 1/2 hours.

Punch the dough down (get violent with it. if you want. then apologize) form in a ball again, put it back in the bowl, cover and let it rise for another hour to 1 1/2 hours. Again, I only let it rise for an hour as my kitchen was quite warm.

Divide dough into 8 pieces. Use your hands to roll them out flat, as if you were stretching out pizza dough. Brush a little oil on each side, season with your spice mix and cook in a medium hot cast iron skillet for 6-8 minutes, flipping once in the middle.

These are best served right after you cook them, but if you warm them up in the microwave the day after they are not too shabby either. :) xo. Emma

*I’ve been sharing a number of recipes from Good to the Grain, as I’ve found it to be an excellent place to start when baking with new-to-me flours. I usually slightly adapt recipes, based on what I have on hand. But I highly recommend this cook book for anyone curious about baking with different grains. Kim Boyce you amaze me.

16 comments

Black Bean and Quinoa Burgers

by Emma on March 15, 2012

in Dinner,Vegan

I know that the first official day of spring isn’t until next week. But. I go by an entirely different standard.

I turned my air conditioner on in my car this week. To me, that’s it. That’s the sign that it’s time to start crafting short shorts (yep, started a project involving cut-off shorts last night, I know, I’m cool), it’s time to plant those herb seeds I bought last week, it’s time to build that fire pit in my back yard (because I have marshmallow knowledge and I gotta make s’mores soon!). It is so on.

I have this weird tick about using my car air conditioner. Until mid-July I pretty much have to be sweating before I will turn it on. I don’t know why. It’s totally unreasonable. I guess I just think I’m saving money, or that it’s really not that hot, or that it’s just too excessive to turn on your air even if you’re face looks like a cherry tomato.

I dunno. It’s a thing with me.

But this week… I did it. It’s still only March and I totally turned my air on. And I made vegetarian sliders. The sun’s out, my lawn needs mowing, my excessive use of sunscreen is starting to feel justified… it’s time for food that feels like summer.

Also, these sliders have a secret ingredient. It won’t be secret after you read the ingredient list below…. but that’s in the future right now. This is the present.

Did your mind just blow a little? Yeah. Me too.

Black Bean and Quinoa Burgers, makes around 12 slider size patties (less if you make regular size).

Needed: 1 1/2 cans black beans (you could use 2 full cans, I just happened to have a half can on hand), 2 cups cooked quinoa, 1/2 yellow onion, 1-2 tablespoons olive oil, 1/2 teaspoon cumin, 1/4 teaspoon chili powder, 1/4 teaspoon curry powder, salt + pepper and one package of french fried onions (!!!!!!!!!!).

If you want to use bread crumbs instead of french fried onions you totally can. If you want to add an egg to this at the blending stage feel free.

In a small pan heat the olive oil over medium heat. Cook the chopped onion with the spices until they begin to soften and appear translucent. Cook your quinoa. Drain and rinse your beans. In a food processor combine the cooked onions and beans, blend until a rustic paste forms. Transfer to a bowl and stir in the quinoa and crushed french fried onions. Form into patties and either cook in oil until they begin to crisp or cover in plastic wrap and freeze for another night.

xo. Emma

24 comments