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spiced curiosity | healthy, vegetarian recipes in san francisco
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the whole enchilada...I mean taco

Wednesday, March 14, 2012

sprouted tofu thai tacos — 97.1% raw

  • taco
  • 18 ounces of sprouted tofu – cubed
  • 1/2 cup reduced sodium soy sauce
  • 2 cups broccoli
  • 1 tomato
  • 1 red bell pepper
  • 1/4 cup red onion – in slivers
  • 1/8 cup of fresh cilantro
  • 5 whole wheat tortillas
  • spicy almond sauce
  • 1/2 cup of raw almond butter
  • 3 cloves of garlic
  • 3 Tbs of honey
  • 3 Tbs reduced sodium soy sauce
  • 1 tsp of fresh ginger
  • 1 tsp of Sriracha sauce
  • 1 Tbs of lime juice
  • serves two! or one hungry gal

Here’s to first tries. I got off work pretty late last night, and all I could imagine was a dollar slice of oozy, cheesy pizza from the guys down the block. So I bought two. Then I finished off my boyfriend’s bags of Doritos and Guacamole Corn Chips as we worked late into the night (disclaimer: low supply of food). Grumble grumble goes the stomach.

cool.

vine-ripening

So a lil’ bit of healthy guilt mixed with a lot of curiosity led to this concoction. Not gonna lie, they’re so tasty I’m making these again tomorrow. They embody all my favorite textures and nuances: spicy, crunchy, fresh, and hearty. Sounds like a hot sauce cracker, but whatever.

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ain't no challah-back girl

Monday, March 12, 2012

whole wheat challah bread — simple breadmaking

  • 4 teaspoons dry active yeast
  • 1 cup lukewarm water
  • 1/3 cup honey
  • 3 tablespoons vegetable oil
  • 2 large eggs
  • 4 cups whole wheat pastry flour
  • 1 1/2 teaspoons salt

Baking bread makes me feel like an accomplished adult; there’s something so satisfying in watching bread rise from simple ingredients an hour ago, filling up the house with that crazy, warming scent, and slicing into your own fresh loaf. From first measure to finishing bite, it’s very satisfying. That said, it takes a ridiculously long time to make. I respect the Jewish convenience store around the corner even more now – their perfect-looking, shiny loaves of challah are pretty impressive.

risen [1]

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4 Comments
goat cheese sprouted lentil burger

Wednesday, March 7, 2012

goat cheese sprouted lentil burgers

  • 6-8 cups water
  • 3/4 cup dried lentils
  • 1 teaspoon olive oil
  • 1 cup finely chopped onion
  • 3 cloves of garlic
  • 1 large carrot
  • 1 tablespoon balsamic vinegar
  • 4 ounces goat cheese
  • 1/4 cup breadcrumbs
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon fresh oregano
  • 1/8 teaspoon red pepper
  • 1/2 teaspoon salt
  • 1 large egg (or 1/4 cup egg substitute)

I’ve fallen in love with sprouting. It’s so dang simple, and ridiculously easy.

sprouting

Pour some water over what-have-you, refrigerate overnight, rinse in the morning, and repeat. And then these cute green sprouts start sticking their head out, like the lima bean project you did in Kindergarten. (How did you do with that by the way? It seemed inspiring as a kid but a bit sad when every other plant I owned seemed to give up on life…Maybe that’s partially why fail-proof sprouting is so appealing…)

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9 Comments
fresh cashew pesto...mmhm

Thursday, March 1, 2012

fresh cashew pesto

  • 1 1/2 cups raw cashews
  • 1/3 cup extra-virgin olive oil
  • 1 lemon — or 3 tablespoons of lemon juice
  • 4 garlic cloves, minced
  • 3 tablespoons flat-leaf parsley leaves
  • 1½ tablespoons fresh oregano leaves
  • 1 tablespoon fresh cilantro leaves
  • 1 scallion, white and light-green parts only, thinly sliced – about 1 tablespoon
  • 1/4 cup water
  • Salt

I really love spreads.

They’re ridiculously easy to eat – on anything, with anything. I’m talking spoon, bread, popsicle stick, you name it.

raw cashews

fresh spices

seasoning

And since I’ve recently not been using any sugar, I’ve focused more on making savory dishes. This lends itself perfectly to just that. Salty, garlicky, nutty, with a touch of sweetness. And the oil and nuts are great fats — for the tastebuds and the rest o’ the body.

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