Don’t worry, we are still here, and we apologize for our noticeable absence over the last few months. But we are back, and we brought noodle salads!
Normally, this time of year would be perfect for a cold noodle dish, as outdoor eating would be making a comeback (Like I said. Normally.) But since that doesn’t seem to be happening for us anytime soon, let’s talk about something else. Anything else, preferably. How about how a tangy, spicy, nut-based sauce can make cold noodles and veggies taste kind of awesome? Or how easy making these sauces can be? Or how both of us made these dishes in no time at all and had tons left over for easy weekday lunches and dinners? Sound good to you? Cool. I’ll go first.
Cooking and baking relax me, so it makes me so very happy to be back in the kitchen and back at the blogging. It’s been a active 2014 so far between a busy job, a broken finger and the annual Austin trip for SXSW, but I’m back home now and thankfully the finger is on the mend. I’m anxious to start Facing Off some great Vegan recipes for you, starting with this one, my Soba Noodle Salad. Read more
So much for my resolution to get back in my kitchen. In order for this to actually happen, I would have to be somewhat close to my kitchen, which has not been the case as of late. Traveling for work, vacation, and generally being busy, while all good problems to have, has made it difficult for me to get to my happy place. I have found a few moments here and there to start to some spring cleaning in my cabinets, and found some doozies (bulk items packaged over a year ago. Whoops.), which I promptly tossed out. Now that there is less clutter, when I do find an open space in my schedule, I will be able to enjoy it rather than searching through long forgotten pasta, beans and canned items.
It’s been a very long time since I have had a quesadilla…until about a month ago when my husband picked up dinner from one of the Vegan friendly Mexican restaurants in our neighborhood. Knowing that I will eat anything, as long as it’s Vegan, Todd brought me home a Vegan quesadilla and boy was it good. This thing was so stuffed with Daiya cheese, tomatoes, lettuce, olives, beans, Upton’s Chorizo that I couldn’t even eat the other tacos he got me, I was already full halfway though the loaded quesadilla. Read more
For me leeks were one of those intimidating looking vegetables at the grocery store and as scared of Kale as I used to be, I was equally scared of leeks. I didn’t know what they tasted like, I didn’t know any recipes that called for them and I had no idea how to prepare them. Read more
Stuffed peppers are a simple way to make a side dish a main entrée. People usually assume that all I can eat are side dishes because the main entrée is meat. If you are Vegan you know this is far from true, but I digress. Rice, quinoa and other grains tend to be seen as side dishes, the starchy component to accompany a meal. Vegans and Vegetarians use this starch as their main dish, stuff it into a pepper and you’ll fool any meat eater that it’s an entrée. Read more
Hey y’all! We are enjoying a ladies weekend in Charleston, South Carolina this week! So many things to see, so many things to do, and so many great places to eat. And our trip inspired this week’s face off, the quintessential dish of Charleston, Shrimp and Grits. One of my personal favorites, every time I am visiting my parents I get Shrimp and Grits from a different restaurant because I am determined to find the best in the city.
We realized a few weeks ago that we were going to be on vacation during our Face Off week, so we thought we’d pay homage to the South as well as feed our mothers with a Grits Face Off. I’ve never made grits before, but what’s better than my first time being in the “grits famous state” of South Carolina? Read more
Whether its for a quick meal, an outstanding main dish for a dinner party, or to make one of our all time favorite comfort foods, you can always count on is a box of pasta. With the recent influx of gluten free choices, the pasta aisle has gotten significantly larger. Semolina, brown rice, quinoa, corn, wheat, are just a few I could think off the top of my head, and those added to the types of pasta you can choose from… oof… I often just buy whatever gluten free pasta is on sale, and stock up on a few at a time, till the next sale, of course.
It’s the end of the summer and almost time for comfort food season to begin (at least for those in Chicago). Pasta is one of my go-to comfort foods, however it’s still a bit too warm out for a heavy red sauce. For this Face Off I was thrilled to pull together an oil based sauce that is light and can be served year-round. An added benefit of making the sauce this time of year is that I had all the fresh herbs in my back yard ready to go (something that will change as soon as the cold sets in). Read more
Butter. And Cheese. Those to two things in healthy amounts on pasta could pretty much sum up my childhood. I think the pasta the vehicle for the butter and cheese. Seriously. I’ve talked about my Parmesan cheese obsession before, but this is really where it got real. I remember asking for more and more cheese as the meal when on, until my mom just put the whole thing in front of me, and I dished it out as needed. As time went on, I graduated from regular pasta to wheat to gluten free, and now to squash. The cheese was also upgraded from the stuff in the green tube-shaker thing, to pre-shredded, to buying hunks of good local cheese from Wisconsin. So I guess I define my adulthood by the food I eat. Sounds about right.
At a young age I found myself ordering entree salads for my meals when we were eating out – no, I wasn’t trying to be more adult, nor was I trying to be “healthy,” I just really liked Caesar Salad. What 10 year old wouldn’t? Alright, maybe I was a “unique” child, but it is the truth that once Caesar Salad was introduced to me I ordered it everywhere I went. And over the years I matured from enjoying the Caesar Salad at Chili’s to having it prepared table side (raw egg and all). Read more
There are no Vegan substitutions for eggs. Sure you can find egg substitutions for your Vegan Baking needs, however, when creating a dish where egg’s are the star of the show, such as Scrambled Eggs, a faux egg just doesn’t exist. Our next best Vegan option is the incredible, versatile, TOFU! Read more
Meatloaf & Ketchup, so unappetizing sounding, doesn’t look that great, but it sure reminds me of my mom and our homemade dinners. My mother used to whip up one excellent meatloaf for the family – minimal ingredients, yet all the flavor you needed. Smother it with ketchup, serve it up with a starch and a veggie and dinner was on. Read more
While everyone else is making pretty flower arrangements and brunch items to honor their moms, we are making meatloaf. It seemed like the right thing to do. Both of us have fond recollections of eating this from our childhood, and wanted to do something in honor of Mother’s Day…so, here we are, talking about meatloaf. Read more