Herbaceous Babe is going to be a little less regular in the days to come as the author gets launched in her professional career. Keep checking back, because there's no telling when a new post will appear!

Tuesday, April 30, 2013

Mock Tuna Lettuce Wraps

Ever wondered what to do with your almond meal after making nut milk? I have. Every week, I optimistically save my grounds in a little container, promising myself that I will use it as a crust on some delicious dessert. Then, two weeks later, it finally finds its way into the trash can.

Never again. With a little pickle juice and vegenaise (make your own soy-free mayo here), I have a scrumdidliumptious Mock Tuna spread. My mum also adds onion and celery to hers for consistency's sake. Throw it on some bread or a leaf and add a few veggies, and wa-pow, you've got a deliciously satisfying raw vegan meal.

Bon appetit!

Saturday, April 27, 2013

Dear Reader...

Hey, this is just a heads-up that I'll be out of town Monday and away from internet access, so look for this week's post on Tuesday evening.

See you soon!

Monday, April 22, 2013

Review: Trader Joe's Soy Creamy

While Minnesota is still trying to figure out which season it is, I've decided it's time for summer. Sure, there's a fresh blanket of snow on the ground, but we did reach a high of 44. Optimism triumphs.

Alright, so I avoid soy and even scoff at vegans who simply replace every animal product in the world with a soy alternative, but I can't stand coconut, and Trader Joe's Cherry Chocolate Chip "Soy Creamy" is slightly more economical than many other non-dairy frozen desserts (and definitely worth the indulgence). It's smooth and a sophisticated level of sweet, and the cherries actually taste like cherries instead of candy. General consensus: the only possible improvement would be a little swirl of fudge.

*I've also tried Tempt (hemp-based frozen dessert). Tasty, but not quite as good as this. I'd recommend both, depending on availability.

Monday, April 15, 2013

Guacadillas and Tacos

Mm. Hispanic food.

Okay seriously, I've been to Central America twice, and my aunt is from Mexico. Their idea of hispanic food is very different from ours. But hey, if it tastes good, eat it, right?

I used to scoff at the idea of a vegan quesadilla. Oxymoron much? Then I caved and made my very first guacamole-stuffed corn tortilla, and that was that. This baby was packed with flavour and great nutrition. I threw in a few black (turtle) beans and some chopped veggies to give it a bit more substance.

Of course, if you're going to cook beans, you might as well cook a lot. Since I had a full pack of corn tortillas to eat through, I could think of no better way than to make "turtle" tacos. I reheated the beans in a saucepan with some tomato and zucchini, then through in a few spices (cumin, marjoram, garlic powder, and chili powder, to be exact). Scrumptious!

Want to know how to make your own hard-shell tacos? Click here.

Tuesday, April 9, 2013

Stuffed Bell Peppers

Oops! It's Tuesday. I didn't exactly forget; I just procrastinated all day... and then I forgot. Forgive me?

Well, today's spotlight is the young and beautiful Bell Pepper, the only member of the capsicum family without capsaicin (which is what gives peppers their heat):

This recipe takes a bit of time, but it's pretty simple: rice and beans (both pre-cooked), tomato paste, nutritional yeast, and cumin. Add other veggies if you want (zucchini, perhaps...).

Want to know the key to choosing the best pepper for stuffing?

First of all, there's something you should know about the colour. Red peppers are sweeter and higher in vitamins than green ones.

Second, "sex" your pepper. Four-footed peppers are female (that is, they have more seeds), a little wider at the top (to facilitate stuffing), and less likely to fall over in the oven.

P.S. Also pictured above is a handful of romaine topped with macadamia ranch dressing made by Mother. Super tasty! I still need to ask her for that recipe, but I'll let you know when I do. Bon appetit!

Monday, April 1, 2013

Coffee Cake

What do ice cream cones, silly putty, the Leaning Tower of Pisa have in common?

They were all accidental successes. Like this gluten-free coffee cake:

...... It was supposed to be a pan of cinnamon rolls, but for whatever reason, the "dough" ended up more like batter. Definitely not conducive to rolling. I still have no idea what happened. But the original recipe didn't specify which GF all-purpose flour to use. This one was made with Bob's Red Mill.

Fresh from the oven, the insides were on the gummy side... but in a good way. Each day, it got a little firmer, but be careful it doesn't dry out too much! Next time, I'll actually mix the cinnamon-sugar topping/filling into the cake and possibly even increase the amount of sugar.

No complaints here. I've been downright desperate for a decent baked good lately, and I was grateful to find such a simple solution :)

*Nut allergies? Substitute almond milk for rice or soy variety, and you're set!