Friday, July 28, 2017

Post Punk Kitchen! The Blog, The Recipes, The Hot Punk Chicks!

I wish I had the time these girls do to dedicate to a food blog, I think their theme, recipes and whole lifestyle is just so cool! Gawd, I sound like my mother... sigh... I don't know much about them but I darn sure will try to find out! 

I promise promise I will be looking  more into what they do and promoting them properly and updating this. For now I just wanted to get something up with the link to their site! 

Uhhh yeah I am definitely finding out more about them real soon! 

Link here to Post Punk Kitchen - probably the coolest Vegan blog on the internet! 

Friday, March 20, 2015

Angela's Ultimate Green Taco (Vegan & Gluten Free) Wraps with Lentil-Walnut Taco Meat

My desire for vegetables has been fleeting over the course of the first and second trimesters. Some days I don’t want to touch them with a ten foot pole (except in smoothies, maybe), but when I do get a craving for veggies I have to eat all the vegetables, as soon as possible. There’s no middle ground. I either make a salad the size of my head or no salad at all.
These lettuce-wrapped tacos are the result of one of my undeniable, all-consuming veggie cravings last week. All I could think about was something super fresh and crunchy. Before I knew it I was pulling every single vegetable out of my fridge and piling it onto the counter. Eric could see that crazy look in my eyes and he knew I would stop at nothing to get my fix. I whipped up the lentil-walnut taco meat from my cookbook, sautéed some red pepper and onion, blended up some cashew sour cream, and got to chopping. I knew this was going to be the veggie-packed meal of my dreams. I almost shed a tear of joy when I took my first bite. Heck yes. I hit the flavour, texture, freshness jackpot! Somehow I managed to share with Eric and we stuffed ourselves silly. Surprisingly, we even had leftovers for lunch the next day. I’m telling you, these tacos prove that leftovers can be a great thing. It was such a fun treat to open the fridge the next day and have this great lunch waiting to be gobbled up a second time around.
lentilwalnuttacomeat   Ultimate Green Taco Wraps with Lentil Walnut Taco Meat (Vegan + Gluten Free)
Here’s how I constructed the wraps:
1) Romaine/Iceburg/Butter lettuce “wrap” + Lentil-Walnut Taco Meat (creates an amazing base for a taco!)

Sunday, March 1, 2015

Mushroom Bruschetta! When Saying Goodbye To Eggs & Toast Is On The Horizon, at Least There Is This!

I've really been challenged with breakfast, after I decided to seriously look into vegetarian or vegan breakfast options. Nothing seems to do the same job as Eggs, Bacon and Toast.

Monday, December 8, 2014

Chestnut & Spinach en croute with Bleu Cheese~Open Fire Not Needed!


  • 50g butter
  • 500g pack leeks, thickly sliced
  • 3 garlic cloves, thinly sliced
  • 240g bag baby spinach
  • 415g can chestnut purée
  • 3 large eggs, plus 1 for glazing
  • ½ nutmeg, finely grated
  • 200g pack vacuum-packed whole cooked chestnuts, halved
  • 85g fresh white breadcrumbs
  • 220g pack blue Shropshire cheese, rind trimmed, diced
  • 500g pack all-butter puff pastry

For the sauce

  • 500ml vegetable stock
  • 2 leeks, thinly sliced
  • 1 tbsp cornflour
  • 300ml pot double cream

Thursday, November 6, 2014

Pumpkin Mac & Cheese? Please!

A recipe so easy a monkey could make it! 

Mix ¾ cup unflavored almond milk, 1 tbsp arrowroot powder and ¼ tsp garlic powder, then add to 1 tbsp melted Earth Balance vegan butter in a pot on low heat. Whisk the mixture, then stir in 6 tbsp nutritional yeast, 2 tsp Dijon mustard, ½ tsp salt and pepper and stir about 5 minutes until thickened. Add 1 cup canned pumpkin and stir. Garnish with paprika. Serve over your favorite pasta, or as a warm dip for bread!

Amazing Fall Vegan Dishes! Maple Tempeh Bacon Chili Bean Stuffed Potatoes

Sweet Maple Tempeh Bacon Chili Beans
makes 3-4 stuffed sweet potatoes (or just serve bean mixture on its own too!)

maple chili beans:
1 tsp extra virgin olive oil
1/3 cup chopped white onion
1 1/2 cups cooked kidney beans (1, 15oz can, rinsed and drained)
2 Tbsp pure grade B Maple Syrup (+ 1/2 tsp for the onion saute)
2 medium tomatoes, diced (I used roma tomatoes)
1/2 tsp fine black pepper
2 Tbsp apple cider vinegar
1 garlic clove, chopped
1 tsp chili powder (add a pinch of cayenne for extra heat)
1/4 cup peanuts, whole (raw jungle peanuts used, but roasted will work too)

Tuesday, September 9, 2014

Mushroom Hot & Spicy Noodle Soup

Soup time is around the corner in Seattle! Start off fall right with this easy and delicious vegan soup recipe!