All posts filed under: Two Servings

Cobb-ish Salad with Vegan Thousand Island Dressing

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A few weeks ago I popped down to Palm Desert, California, to get a little relief from the Seattle dreariness—sort of a must-do thing in February or March if you live ’round these parts. The PNW is a beautiful area, and has all that rain to thank for its lush, green landscapes, but if you don’t escape for a bit in mid-winter, you start to go a little nuts. Must. Get. Vitamin D. NOW. Anyway, I had the best cobb salad out for lunch one day, and the not-so-secret ingredient—it was right there on the menu—was horseradish. It was added to the dressing, and gave the salad a fantastic zip. I’ve whipped up a vegan version for this recipe that comes pretty close to what I remember tasting. Heirloom tomatoes were looking pretty good at the grocery store when I was shopping for ingredients, so I grabbed a couple of those to toss with the romaine, then topped it off with a hard-boiled egg and chopped avocado. Now, I just need a patio and some …

Acorn Squash Quiches

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I’m always trying to think of  creative ways to make crustless (i.e. gluten-free) quiches, and to that end, made a pretty delicious potato-crusted version a few months ago—I mean, who wouldn’t want a quiche wrapped in crispy potatoes?!   Then, while working on some squash recipes this fall, I noticed that, when cut open and seeds removed, the hollow part of an acorn squash seemed to be exactly the right size to fit an egg. Oohhh, I thought, that’s fun! I had to experiment with the baking method a bit—pre-baking the squash before adding eggs seemed like the way to go, but the egg actually needs just as much time to bake as the squash. And turns out you can actually get one and a half eggs in there. All the more hearty! This recipe is the perfect one-dish breakfast for two that requires very little effort, other than the muscle you need to put into slicing the squash. (I recommend asking someone who works in the produce section of the grocery store to cut it for you …

Curried Butternut Squash Lasagna Layers

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I really like the idea of making a lasagna, but the truth is, if I did, I’d never eat it all. It’s just too much food. So, this recipe is kind of like a vegan lasagna that you can just layer up ingredients onto two plates, rather than have fill up an entire lasagna dish that could amount to eight servings. The curry is great with the squash—it creates a very warm, fall flavor—and the tofu and cashews blended with garlic make for a very creamy, ricotta-like sauce. Feel free to skip the noodles if you want something a little lighter, but I like the heartiness they add—perfect for nights when I’m a little on the ravenous side. Happy cooking! M Curried Butternut Squash Lasagna Layers Prep time: 20 min |  Cook and serve time: 20 min Ready in: 40 min Ingredients: 1 tablespoon oil 1 small onion 1/4 teaspoon minced ginger 1 teaspoon curry 2 teaspoons salt, divided 2 cups sliced butternut squash 6 lasagna noodles, broken into pieces (I really like Jovial gluten-free …

Peaches ‘n’ Cream Towers

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I bought four peaches at the grocery store yesterday, and they were total perfection. All four. That never happens! (And yes, I have already eaten all four.) This post gives you just one way to make the most of this juicy, sweet fruit—probably the most classic of ways, actually. With a vegan twist, of course. Be peachy! M Peaches ‘n’ Cream Towers Two Servings | Vegan Prep time: 1 hour | Ready in: 1 hour, 5 min Ingredients: 1 peach 2 tablespoons raw honey 1/4 cup cashew cream Directions:  Make cashew cream. Cut peach into 8 slices. Spoon 1/2 tablespoon of cashew cream on each peach slice. (You’ll use 4 slices for each serving.) Stack slices into two, four-slice towers, then drizzle honey over each.

Apple-Cinnamon French Toast Pancakes

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Yes,  you read that correctly. Cooked pancakes are dipped in an egg batter in a very French toast-y way, and sent back to the skillet for a couple more minutes. I’ve been doing a lot of pancakes on this blog because I’ve discovered delicious ways to do them grain free (which I’m trying to do for most of my meals), but the funny thing is, I’m actually a French toast girl at heart. I was reminiscing about my French toast days last weekend when I had a brainstorm: what’s to stop me from giving those pancakes the same treatment I’d give slices of bread? Nothing. Nothing at all! And I must say, the result is simply amazing. Remember how good the frozen yogurt was on that one episode of Seinfeld? These pancakes are that good. (I apologize for the salty language.) The egg batter makes them a lot heartier, which is a quality that grain-free baked items can often use a boost of. And the cinnamon cashew cream with sautéed apples make this a total treat of a …

Avocado-Tomato Salad with Creamy Jalapeno Dressing

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I am going out of town this weekend for my 20th high school reunion (WHAT?!?), so I’m trying to use up everything in my fridge for meals this week. I pretty much always have avocado and cilantro, and happened to buy some heirloom tomatos on my last grocery run, so thought I’d do a beefed-up summer salad by adding crispy potato slices and tofu to the mix. I also have some leftover cooked quinoa from yet another serving of the Mexican Yum Stack (if you haven’t tried it yet, you must), so I fried that up to add a little more crunch. This is an easy salad for a lazy summer night. Happy cooking! M Avocado-Tomato Salad with Creamy Jalapeno Dressing Prep time: 10 min  |  Cook and serve time: 15 min | Ready in: 25 min Yields: 2 servings Ingredients: 1/2 cup cashew cream (add milk if needed to reach the right consistency) 1/2 jalapeno pepper 1 tablespoon lime juice 8-ounce block extra firm tofu 2 tomatoes 1 medium red potato 1 avocado 1/4 …

Vegan Espresso Mousse

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Would you believe that I came up with this recipe just because I wanted to fill my new cute little espresso mugs with something fun? It’s true. And, I’m always in favor of different ways to enjoy coffee. Why not in a mousse!? This recipe is a base that you can eat on its own (nothin’ wrong with a latte, straight up!), or top it with espresso beverage-inspired goodies. I snapped pics of a few of my favorites below (caramel macchiato-style at right), but dress this mousse up however you like. By the way, this recipe calls for a banana—I suggest using a barely ripe one to avoid too much of a banana flavor. (The espresso is strong enough to hide most of it, so the flavor should be pretty faint to start off with.) Unless you want it to taste banana-y. Then by all means, use a ripe one! If you don’t have an espresso machine to make the shots, you can make extra-strength coffee using whatever brew method you have available. A French press is …