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Kale Salad with Roasted Butternut, Apples, and Tempeh with a Mustard Thyme Dressing

It’s a mouth full - in name and off the fork. It’s also really delicious. Idea credit goes to Demetrius on this one. I’ve made it for various settings, including potlucks, dinner parties, and for my omnivorous parents. Everyone loves it, and for good reason! More after the jump. 

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Vegan Pizza Rolls

We at KMN aren’t ALWAYS eating raw kale. We also enjoy junk food. The other night I made these really easy pizza rolls. If you are ever trying to prove to anyone that vegans aren’t always eating really healthy food, and/or you don’t have much time to make something for a potluck, this is a good option.

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Dill-icious Smoothie!

This morning I didn’t have any spinach left for smoothies, but we happened to have a lot of dill that needed a purpose. I told Demetrius I was going to try something gutsy. It turned out really yummy! I recommend it. 

I blended the following together (amounts approximated!):

  • 1/2 cup applesauce
  • 1/2 cup coconut milk yogurt
  • 1/4 cup dill
  • 1 cup orange juice
  • a few pieces of frozen peaches, strawberries, mango, pineapple, and grapes from a variety bag like this one.

This made enough for 2. Add/subtract what you want to make it yours. Yum!

-Emily

A TEXT POST

2 Black Bean Soups

D.C. has been cold and rainy for a few days, so I’ve been on a soup kick. The following two black bean-based soups are spicy, delicious, and filling. They look similar because of the toppings, but I assure you, they taste different. The first is spicier, smokier, heavier. The second is sweeter (it does have sweet potatoes) and wasn’t as thick (I used half as many beans). I topped both with avocado, cilantro, and green onion. I also dipped tortilla chips in both.

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Green (grey) Smoothie!

This is a guest post from a good friend of KMN - Heather! Thanks Heather!

Cast of characters:

  • some frozen mixed berries
  • a banana
  • close to a cup of almond milk
  • a giant handful of spinach leaves

First, blend the milk and spinach - you wouldn’t want any large pieces floating around later. It should be fluorescent green.

Next, add some berries and the banana.

You can also add a splash of OJ, but I didn’t have any.

You’ll notice that your smoothie has turned an odd grey colour (haha Canadian spelling). Do not be alarmed. It still tastes delish and is particularly good for busy folks who sometimes forget to squeeze their 3-5 in. You can also use kale in place of the spinach!

Happy smoothie-making!

A TEXT POST

Veggie-heavy Tabouleh

Tabouleh (also spelled Tabbouleh, Tabouli, Taboule, etc.) is something that I really love, but don’t make often enough. Most tabouleh recipes call for more parsley and bulgar wheat, but I like mine a bit crunchier and with more veggies. The recipe is super flexible too- you could easily replace quinoa or couscous for the bulgar wheat or red onion for the green onion, add some jalapenos if you’re feeling spicy, add some fresh mint, change up the veggies… you get it. With some pita bread and hummus, this tabouleh is filling on its own, but would also go great as a side to any Mediterranean meal or a salad bed under some falafel. Recipe after the jump.

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Yummy breakfast smoothie: frozen peaches, frozen mixed berries (strawberry, blackberry, blueberry) and orange juice. Blended. Boom!

A PHOTO

I’m terrible about blogging. Emily and I started this blog 2 years ago as a way to document and share the delicious and beautiful food that we make and eat. Confession: she’s a better blogger than me. What, you didn’t know? Well, I haven’t posted since February of 2012, but I’m going to (try to) do my best to post more recipes and photos of food in 2013.

I did not make the delicious sandwich shown here (grilled tofu, homemade mustard, spinach, caramelized onions, and a hint of love), but it came from an AWESOME vegan food truck in NYC called The Cinnamon Snail. If you’re ever in that fine city, please please please seek it out.

Happy 2013! -Meghan

A TEXT POST

Hungarian Mushroom Soup

I (Emily) lived in Bloomington, Indiana (Go Hoosiers!) for six years during high school and college. While there I spent a few of my dollars at Laughing Planet, a delicious burrito+ joint that also happens to make some delicious vegan soups. The big standout for me has always been their Hungarian Mushroom Soup. It is warm, spicy, earthy, and surprisingly tangy. When my partner and I went to visit my family for the holidays we spent some time in Bloomington and had lunch at Laughing Planet. Guess what I got?

While I don’t claim to have replicated their recipe here, I did make a valiant attempt and it was damn good. Taking from these two recipes and adding some of my own flare, this soup warmed up our sick winter bones last night.

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See recipe below the jump.

 

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Broccoli & Carrots Two Ways: Part 2

Demetrius and I had a big Thanksgiving - we brought our families to DC instead of trying to split the holiday. We had a great time, and ate very well. We also had a LOT of food leftover - including many pounds of raw broccoli and carrots. So, I set to work on Monday, using what I already had to make two very yummy broccoli carrot dishes, a soup and a salad, that also happen to be vegan and gluten-free. If you have an abundance of one or both of these, or want some veggie-heavy foods to keep your immune system zooming along during flu season, OR just want something delicious for dinner, I recommend these. They’d also be great for a potluck.

Dish #2: Broccoli Carrot Salad

Ingredients:

4 large carrots, grated

3-ish cups broccoli, chopped

1 cup cabbage, shredded

5 small scallions, chopped

1/2 jalapeño minced

1/2 cup toasted almonds (or more!), chopped

dressing:

1/2 lime

2 heaping tbsp garlic ginger paste (or add your own freshly minced ginger and garlic)

1/4 cup sesame oil

1/4 cup rice vinegar

1/8 cup braggs

1/2 cup vegetable broth (make your own!)

1/4 cup currants

salt & pepper

Make it happen:

Chop, shred, and grate veggies and almonds and put them in a big bowl. Make dressing separately by stirring all but the currants together. Then add the currants and let them soak in the dressing for 10 minutes or so. Toss veggies, almonds, and currants in the dressing and VOILA! Delicious. Add salt and pepper to taste.

Enjoy!