Recipe :: Ramen

Guys; it’s so cold. Like really effing cold. If you’re anything like me you’re a big baby; your extremities change colors, no amount of layers seem pervious to the frigid air and wind, and no amount of coffee or tea seems like enough. Days like these have me craving a slurp-y dinner that’s easy yet substantial and will put me into a food coma effective enough to bring me into the next day of arctic living. Things I’ve been noshing on lately? Soup and grilled cheese, classic pasta, and ramen. Ramen you say!? Yes, but fear not; this is not your college ramen (well, it is, but upgraded).

Ingredients:
3 packets of Ramen (1 per person/serving)
1/2 an onion
2 cloves of garlic
meat of your choosing (we chose tofu)
1 table spoon of miso
8-12  cups of broth (we use vegetable)
2 TBSP of soy sauce
2 TBSP of sesame oil
1 branch of ginger
a bunch of cilantro, leaves broken up
a handful of scallions, chopped
1 egg per person
Siriacha sauce to taste

Begin by bringing your vegetable broth and miso to a boil in a large pot. Once they have come to a rolling boil, add in your full branch of ginger, the soy sauce, sesame oil, and let that simmer for a bit. We tend to do an hour+; the more it simmers the better it tastes!

Once you have your broth to your tasting it’s time to add your noodles (throw out the included sauce pack) and let simmer until noodles are soft and separated. While that boils slice your onion, dice your garlic, and chop your meat and sautee in a frying pan. Add to your noodles and let simmer for another 5 minutes. Next, fry (or poach) an egg per person.

Dish out the noodles and broth, placing the egg on top. Garnish with cilantro, scallions, and sriracha.

Enjoy, and stay warm my winter-weather-worn friends!

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Recipe :: Egg Boat

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Eggs in a basket are a tad “old”, don’t you think? This week I’m bringing you a new creative way to present bready eggs for breakfast or brunch.

Ingredients:
Fresh [French] Baguette
4-6 eggs
Salt, pepper
cheese (if desired)

Begin by pre-heating your oven to 350 degrees (F) and cutting holes into the baguette, about an inch in diameter, but only about halfway through the baguette.

Crack your eggs into the holes, adding salt, pepper, and cheese to your liking. Place in

your oven for 10-15 minutes, or until egg whites are no longer runny. Beware, when

baking the eggs it may look like they are not done, so be sure to touch them with a fork

or toothpick, otherwise they will overcook.

Et Voila! Modern eggs in a basket that is aesthetically pleasing and sure to wow
any breakfast party! Let me know if you try this recipe or any variation of it!

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Tennessee Photo Diary

take me back, take me back!!
Seriously, this trip was one of the best ever. We drove through the Appalachian mountains and then the smokey mountains, which are breathtaking. If I wasn’t such a city girl and silence didn’t scare me I’d kill to live with such a gorgeous view!
Once we arrived in Nashville (and the most adorably quaint bed and breakfast) it was straight to [gourmet] pizza at City House, which with it’s infamous pizza and eloquent drinks, was the bomb dot com. Day two began at Mad Donna’s in East Nashville with cap’n’crunch french toast (yumm!), while the majority of sunshine was spent in the dry town of lynchburg, TN, exploring the land of Jack Daniel. Definitely both mine and the boy’s favorite part of the trip; in the barrel house the scent of whiskey was so pure and strong you could TASTE IT.

Ofcourse, we had to spend a night in downtown Nashville going to honky tonk’s. It was definitely an experience that I’m glad we did, but we both agree we could go the rest of our lives never going to another honky tonk.
We began day 3 attempting to get into Fido’s; a notoriously delicious brunch spot that offered tofu scramble, but a two hour wait? No thanks; we ventured next door to Jackson Bar and Bistro and it was the best decision. Scrambled eggs on a biscuit served with hot and sour sauce!? SO YUM. And a breakfast drink of bourbon and pineapple juice? Ayayayayay! Feeling buzzed, a lengthy walk ensued to Centennial Park and The Parthenon, which is gorgeous and makes me want to travel to Greece to see the Real Deal!

We made our way to The Hermitage, only to find out the admission price was absurdly high (research before you go places, guys!!) so we bought some souvenirs and headed back to our favorite little neighborhood of East Nashville for some thrifting. Did I mention the bed and breakfast had urban chickens!?? Wearing my coveted Ella Moss dress!Our final day began at an East Nashville diner spot called Sky Blue, which seemed to be the only good breakfast place open on Memorial Day! It was decently good, and I loved that they supplied you with the adorably mini bottles of Cava for your mimosa!We ventured downtown to Jack White’s Record Studio and Store, then to Marathon Village before heading on our lengthy trek home.
What Do you think of my trip!? There were definitely more photos but I didn’t want to bombard you all! Also, in case you noticed, it’s hard to be vegan in the south, but there were a few places that offered vegan options like the aforementioned Fido’s, as well as BBQ tofu at Drifter’s in East Nasvhille, and The Wild Cow in the similar neighborhood! Also noteworthy, Taco Mamacita near Music City area has an entire vegan menu which includes jerk plantains in place of meat, HOLY YUM!
Also, if you’re traveling to Nashville, or anywhere really, we used AirBnB.com and it was a great experience! Anyone looking for a place in Nashville should check out where we stayed!

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Recipe :: Lasagna Rolls (The Carnivores vs The Vegan)

Well Hello! I haven’t done a recipe in a few weeks, but never fear, I’m back! This time, with a recipe for EVERYONE! Late last week my new roommates and I went on a quest to try something new for dinner, something satiable, and edible by all dietary restrictions. And this is what we ended up with: Lasagna Rolls, a vegan and non-vegan version!
*Recipe for vegan ricotta here*

Begin by boiling water and cooking your noodles; while they come to a boil begin to prep your mix. Combine your spinach, cheeses, egg, and salt and pepper to taste in a mixing bowl. Heat up/cook your protein and add that in as well!Once your pasta is done, drain and rinse; then lay out either wax paper or saran wrap on the counter or work space and lay a few pieces at a time. Add about 2tbsp of filling to each piece of pasta, in a THIN layer, and roll from one end to the other. While you roll you can begin to preheat your oven to 400 degrees.Add your lasagna rolls to a non stick pan, then lather on the tomato sauce, making sure every bit is covered so the pasta does not dry out. For an extra cheesy effect, add a layer of shredded cheese to the top!
Cook at 400 degrees for 30 minutes and you’re done! Healthy, delicious, and less mess than normal lasagna!

Let me know if you try this recipe! And Don’t Forget to Follow Me!

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Recipe Monday: Pretzel-Honey Mustard Crusted Tofu

So my roommate found and made a recipe for pretzel and honey mustard chicken on Pinterest one night; it smelled and looked so good I was compelled to try it with my tofu! The results; perfection. Only 4 ingredients, about 30 minutes of time, and it’s stress relieving. This dish had the sweet, salty, and healthy factor and literally just melted in my mouth. The only drawback was that I did NOT make enough for all the people who ended up wanting the vegan dish!

Ingredients you will need:
3/4 cup of Honey mustard
2-3 cups of pretzels
1-2 blocks of extra firm tofu
1 cup of Almond Milk
Begin by mixing your honey mustard and almond milk in a bowl until even and smooth. While doing that, or after, put your pretzels into a bag and crush as best you can! Using, whatever you can, as I did. Being vegetarian I didn’t have a meat cleaver, though I suspect that would work best.

After you drain your tofu with paper towels, make sure they are sliced about 1/4″ thick, then lather in the mustard-milk mixture, press into the pretzel mixture (make sure there’s a nice, thick, and even coat on there) then sear in a dash of oil in a frying pan! Sear until golden brown on each side.

I served mine with a side of broccoli and some extra honey mustard mix glazed on top. Like, I said, this is an amazing melt in your mouth dish that vegans and meat eaters alike enjoyed. Let me know if you try this recipe, or any variation of it with meat, or seitan, or what you think would work well!

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Recipe Monday: Enchilada Lasagna

Mexican meets Italian in this vegetarian, hybrid, all inclusive meal. WHAT? SO GOOD.And filling. And Spicy. AND DELICIOUS.

Here’s what you’ll need:
Rice
1 can of black beans
Red salsa
Salsa verde
5 tortilla wraps
1 packet crumbled “meat”
Cheese! (Daiya shredded or veggie slices for us veg’s, regular shredded for the rest of you!)


First, pre-heat your oven to 425 degrees farenheit, then begin cooking your rice and crumble. Once the rice is done, add the beans and mix evenly.
Take a round pan, add a layer of salsas, a tortilla, followed by a layer of rice and beans, and a layer of cheese. After another tortilla add your meat filling, sauce, another tortilla, more rice/beans/cheese, tortilla…et cetera. This part is so much fun when viewed on VineApp, are you using it yet!? It creates mini .movs/GIFs for iPhone only! I use my Vine for videos of my cat, food, and styling outfit of the day’s. If you use Vine, follow me username: Sahra Starr

Once you add your last layer, bake until crispy brown and melted cheesy. Take out, cut, and serve! This was a decently quick, and exceptionally delicious dinner for all!

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Insta-Feb

February is over already!? Well, it is the shortest month of the year. For me it’s been snowy and busy; changing things, focusing harder, making plans, traveling and testing out new situations. I’m ready for March and the impending spring, along with more travels and ventures.
How was your February!?

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Recipe Monday: Pumpkin Trifle

Here’s a lovely, and delectable, dessert for all your holiday parties! A pumpkin trifle!

Ingredients you will need:

1 box Gingerbread cake mix
1 can pumpkin puree
4 boxes of butterscotch pudding
1 egg
Pie spice (allspice, nutmeg,, cinnamon
1 1/4 cup water
4 cups milk of your choosing (I use soy)
1 carton Cool Whip

Begin by baking your gingerbread cake; mix the egg, mix, and water, cook at 350 degrees until brown on top. Let the cake cool COMPLETELY.
While it’s cooking, prepare your pudding mix; whip together the milk and pudding powder, then slowly add in the pumpkin puree until a creamy, smooth texture is achieved.

When your cake is COMPLETELY cooled, crumble it; then begin by pouring 1/4 of it into your serving dish. Layer 1/2 your pudding mix on top, 1/4 the cake crumble, 1/2 the cool whip, and repeat. Finish off with a few crumbles and spices as garnish.

Chill in the refrigerator at least an hour before serving; then ENJOY!

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Recipe Monday: Vegan Stuffing

The Winter holidays are engulfing us, and with that comes plenty of eating. As a 13 year vegetarian my plates have always been lackluster, but with my sister going veg and my mom trying to eat healthier, my family has come up with more veg-friendly options!
This week I’m sharing with you a recipe for vegan stuffing; it’s delicious and hearty and everything you need as a holiday side!

Ingredients:
2 bags of Pepperidge Farms Stuffing bread cubes
1/2 chopped onion
2 chopped apples (red delicious)
1/2 cup fresh cranberries
1/4 chopped pecans
2 stalks sliced celery
2 tsp parsley
2 cans of vegetable broth
1/4 tsp salt
1/4 tsp pepper
2 tsp sage

Preheat the oven to 350 degrees. In a frying pan, sautee the onion, celery, and apple with the spices. Put all your bread cubes in a bowl and add the broth first, seasoned vegetables blend next and toss.

Pour into a casserole dish and bake for 20 minutes, until the top is browned and crisp.

Serve and Enjoy! Have a great Holiday season!

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Recipe Monday: Pumpkin Risotto

Welcome from the heart of Hurricane Sandy! I’m beating the rainy blues by cooking until the power goes out, and I’ve been feeling festive! Today’s recipe; pumpkin risotto, complete with butternut squash.

Ingredients:

4 tbsp of butter or margarine

1 tbsp Olive oil

2.5 cups of Arborrio rice

3 cups butternut squash

1 can Pumpkin puree

1 onion, chopped

2 cloves of garlic, diced (or 2 tbsp of minced garlic from a can)

1 can of vegetable broth

Begin by cooking your garlic, onion, butter, and oil in a pan. When the butter is melted, add 1 cup of rice and 1/4 the can of broth, and 1 scoop of pumpkin. Stir continually, adding in the butternut squash, more rice, broth, and pumpkin puree as you go and the rice soaks up the broth and flavors.

 

While I worked on the risotto (it takes a solid hour-hour and half of cooking, until all the rice has soaked up all the liquid) my dad cooked a pumpkin dessert! Needless to say, our kitchen smelled amazing.

When you’ve finished soaking all up, turn off the stove and let cool a bit, then transfer to a serving dish. I chose to add some sprinkles of parsley before serving!

Enjoy! This is a delicious and warm addition to any festive meal!

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