Vegan Wing Night! Cauliflower “Wings”


Its been far to long! This past…..umm….how long has it been…??? Whatever, a lot has been going on! I got married, traveled to the pacific northwest, then off to Hawaii, then back home straight into winter time in Colorado! Busy bee! But at the end of the day it is all just excuses and I need not neglect Ski Country Eats in this way ever again!

I’m coming back with a delightful new recipe! Cauliflower is a pretty hot piece of produce right now and with recipes flowing out of my Pintrest boards I realized it was time to put them to use. So while organic cauliflower has been on sale at the store I work at I decided to get cracking! I came across this recipe for these Cauliflower “Wings” and thought they sounded amazing. And I was right! A big thanks to Tasty Kitchen for featuring this recipe.


Cauliflower “Wings”

1 medium head of Cauliflower

1 cup Soy Milk

3/4 cup Flour

2 teaspoons Garlic Powder

1 Tablespoon Earth Balance Butter

1 cup Franks’s Wing Sauce

Optionals: Blue Cheese, Ranch, Carrots, Celery

-Preheat oven to 450

-Trim cauliflower to bite size pieces.

-Mix flour, milk and garlic powder.

-Dip each cauliflower piece in the batter let excess drip off and place onto a greased baking sheet. When finished spray tops of cauliflower with cooking spray.

-Bake cauliflower for 18-20 minutes.

-While wings are baking make the sauce. Melt butter in a small sauce pan then add hot sauce.

-Once wings are done place them in a bowl and pour sauce over. Toss to coat.

-Pour wings bake out onto a fresh baking sheet covered in parchment paper and bake for another 10 minutes.

-Serve with sauce and sides of choice! ENJOY!


Warm Winter Quinoa Chili


Wow! What busy week it has been! With winter starting off strong, we have had little spare time on our hands. But in a good way! A new storm has rolled in and given us our first powder day of the season! If you don’t know what “powder day” means you should really come visit me and I will give you a tutorial. Its basically what we mountain folk wait for and crave everyday throughout the winter. And let me tell you, today did not disappoint. As I discussed in one of my more recent post, winter means soup time. If you don’t agree I’m not sure you are human.  This week I wanted some chili. As I was browsing pintrest looking for a new vegetarian chili, I came across this recipe for quinoa chili from The Quinoa Queen. Can we just stop and give a silent thanks for quinoa……It is one of the most amazing foods around! So versatile, hearty, tasty, and totally healthy these tiny morsels of goodness can flip even the biggest meat lover. The quinoa really gives the chili that “meaty” texture so often associated with chili. Not to mention this is a crock-pot recipe and who doesn’t love to use their crock-pot? I mean just saying it is fun…crock-pot, crock-pot, crock-pot…ok I’m done. I basically went by the recipe but true to form I altered a few things to fit what I had.

HAPPY THANKSGIVING from Ski Country Eats! Steamboat opening day 2013/2014 season!

HAPPY THANKSGIVING from Ski Country Eats! Steamboat opening day 2013/2014 season!

Earlier this summer while out and about I came across a lady fire roasting chili peppers outside the local Ace Hardware. I was so excited and of course had to buy some. I had remembered hearing about her, however she is only there on Saturdays throughout the summer and I was normally at work. I bought three bags (two hot, one mild), brought them home, peeled, deseeded and froze them. To freeze I simply placed them in rows on baking sheets until frozen then transfered them into bags. This making for easy access throughout the winter. The original recipe calls for poblano pepper but I used the hot green chilies instead to spice things up.


Once again, most of this recipe is copied from The Quinoa Queen, but I did make several changes.   This chili is cheap, easy, and it makes a ton! Not to mention DELICIOUS! I have plenty leftover for freezing and look forward to the day I come home and remember that I have this hearty meal awaiting me!


Warm Winter Quinoa Chili

1 large yellow onion, chopped

2-3 medium sized fire roasted green chili, seeded and diced

1 red bell pepper, seeded and chopped

2 garlic cloves, minced

1 (28 oz) can fire roasted tomatoes

1 (28 oz) can of water

2 (15 oz) cans chili beans

1 (15 oz) can kidney beans

1 T. chili powder

1 T. cumin

1 T. smoked paprika

1 T. ground Coriander

1-2 t. salt (to taste)

2 c. cooked quinoa

-Combine everything, EXEPT quinoa, into the crockpot and turn on low for about 8 hours.

-About 30 minutes before you are ready to eat add the cooked quinoa.

-Add all your favorite fixin’s to serve. Easy Peasy!


Cashew Cream Parfaits


I finally dove into the world of cashew creams. And let me just tell you, the possibilities are endless! Sunday I was wondering around my house aimlessly, bored and a little anxious. When I get this way I tend to start opening doors, literally and figuratively I suppose. I open cabinets, drawers and the fridge, to see what I can concoct. And then I start to open the doors to my imagination.  On this particular Sunday I had cashews, almonds, flax seed, dried apricots, and goji berries to name a few basics. Ok I have a lot more than that but thats what I decided to work with!  This is a sweet cashew cream that can be used in desserts, as breakfast and many other possibilities. Next I will try cashew cream cheese cause boy do I love my bagels and cream cheese! But the dairy has got ta go!….So stay tuned!

I got the original idea for this recipe from the Eating Alkaline book that I mentioned in my Butternut Squash Soup recipe, however I pretty much totally changed it. Therefore, I claim this as my own!

I am a big improvisor. Since I am always trying to “use up what I have” I will always browse recipes with an open mind. I find that improvising makes this art form fun, challenging, interesting, and helps to keep it true to myself. I remember when I got into cooking, I prided myself on being a great “recipe follower”.  Shoot, I could whip up just about anything as long as I had the step by step instructions right in front of my face! These day I definitely  pride myself on my ability to rise to the task at hand and improvise a delicious meal. The more time you spend learning the ways of the kitchen the more apt you are to understanding improvisation. I mean just because something is sweet enough for me doesn’t mean it suits your fancy! Its exciting when flavors start to make sense. So if/when this happens to you, go with your gut….literally!

Blah, blah, blah…..I know I ramble…..ANYWHO…

I give you Cashew Cream Parfaits!….


They are delicious to eat and very pretty to look at! Oh and I almost forgot! They are completely RAW! Yay! All that goodness packed into a tiny jar! I will say this, next time I make these I will probably do away with the extra nuts and use only fresh fruit or only dried fruits! The nuts are tasty but when combined with the cashew cream….. thats just too much power for me!


Cashew Cream Parfaits

Cashew Cream

1 c. Raw Cashews, soaked

1/2 + water

1 T. Coconut Sugar

1 1/2 t. vanilla

Small handful Raw Unsweetened Coconut Shreds

-Soak cashews for about 2 hours; Drain

-Place cashews and 1/2 c. water in the blender; Blend adding small amounts of water IF NEEDED until nice and creamy.

**Make sure to be conscience of the water you put in. You don’t want the mixture to turn soupy. You want it nice and thick but still very creamy!

-Toss in the coconut sugar, vanilla, and coconut and give it one more go around in the ole blender.

Everything else….

**This is where my improvise preaching comes into play. These are just the ingredients I had on hand. While tasty, these are probably not the exact ingredients I would have choosen if I had gone to the store. So take a look around you kitchen and get creative!!! The main point here is the delightful CASHEW CREAM!

Hand full of Almonds, roughly chopped

1 T. flax seed

Hand full of Dried Apricots, roughly chopped

Hand full of Goji Berries

Honey & cinnamon for serving

-Layer all ingredients however you please! I used some reused jam jars for the parfaits.

– Store in fridge and ate them for breakfast the consecutive days following.

-TO SERVE….or to eat easily I should say….pour mixture into a bowl and drizzle some honey and sprinkle a little cinnamon, stir and ENJOY!


Butternut Squash w/ Cilantro & Parsley Drizzle and a little Arlo Guthrie



Snow is here and the resort will open on Thanksgiving day! I’m bubbling over with excitement! Wether it be at work or at home we are frantically getting ready for these winter months. Shoveling, chopping firewood, getting christmas light up (before the snow is to high), getting all our winter gear out and ready for play! At work the inventory is just rolling in and finding places for all the merchandise has become overwhelming! We live near Steamboat Springs and let me just tell you what a treat this place is! As we sit here on this fine Sunday morning sipping lattes’ and listening to the Acoustic Storm, I am humbled and grateful for this life we have been given, oh and Arlo Guthrie’s “Alice’s Restaurant” in it’s entirety. Not many people can claim they get to ski 5 out of 7 days in a week or head 10 minutes out of town into the Flat Tops Wilderness for some epic days hikes all summer long if they please. The snowshoeing, cross country skiing and back country skiing are also plentiful. We are surely blessed to live in such a beautiful place where nature offers its best for us to enjoy year round.

Yesterday Tyler knocked out our firewood so now we will be nice and warm all winter long. I just love the way stacked firewood looks!

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Now that I am done promoting Steamboat Springs, we can move onto the important stuff!


Thats right soup season is here! I love soups not only because they are awesome, but they make SO much. You can freeze your soups in batches and just thaw them out for a quick and easy meal. For us the quick easy meals can be crucial to our busy winter schedules. Often by the time we get in from our days full of powder, steeps, bumps….oh and a little work to, I am to whipped to cook! Enter SOUP! Nothing warms  you and fills you up like a bowl of good soup. This recipe is from my Eating the Alkaline Way cookbook by Natasha Corrett over at Honestly Healthy Foods. This has become my bible as of late. I have suffered from acid reflux ever since I was in high school and this book has great insight into the alkaline foods world (Another great book for information is Dropping Acid by a couple of doctors and a chef) . By eating foods that turn to alkaline instead of acid I should be able to rid myself of reflux completely.

This. Is. Exciting.

There are several different forms of reflux. Not all are the burning sensation we have come to relate with the reflux you get after overeating, spicy foods, etc…. They come disguised as congestion, tension in the chest, waking at night coughing and gasping for air, chronic cough, morning hoarseness, all of these being things you would not normally relate to acid reflux. Who knew?!? These are referred to as “silent reflux”. By eating foods that turn to alkaline instead of foods that turn to acid I should be able to rid myself of reflux forever. Click Here for a good basic list of alkaline vs. acidic foods. The good new is you never have to give up eating delicious foods in order to eat this way. Most vegans are basically already there. I’ll let ya know ow it goes! Ok enough chit chat, onto the recipe!

I give you Butternut Squash Soup with a Cilantro & Parsley drizzle!


Butternut Squash Soup

3 T Olive Oil

1 Red Onion, chopped

1 large Garlic Clove, diced

2 1/2 c. water

1 1/2 lb Butternut Squash, peeled, deseeded and chopped

1 large Carrot, chopped

1 t. Bouillon Powder

1 Red Chili, deseeded, and diced

1/2 t. Ginger, finely grated

1 t. Lemon Juice

Cilantro & Parsley Oil (recipe below)

-Heat olive oil in a pot, add onion and garlic and saute’ for about 5 min until softened.

-Add 5 T. water and continue to cook until the onion absorbs the water.

-Add the butternut squash and carrot and cook until they start to sweat.

-Add remaining water and the bouillon powder and bring to a boil.

-Simmer for about 15 minutes.

-Next add red chili, ginger, lemon juice and simmer for another 15-20 minutes. Until squash and carrots are tender.

-Transfer the soup to a blender or use a hand-held blender and blend until smooth.

-Serve hot with oil drizzle!


Cilantro & Parsley Oil

Leaves from 1/2 small bunch Cilantro

Leaves from 1/2 small bunch Parsley

6 T. Olive Oil

Pinch of ground Cumin

– Blend all ingredients in a food processor.

-Lightly drizzle over butternut squash soup.


Vegan Iced Coffee


So we have recently acquired a cappuccino machine! Oh the possibilities! I have pretty much mocha-ed myself out over the past few days! I call it my mud season special. Mud season is what we mountain folk call the time of year in between seasons. We have one mud season in the spring, right after the mountain closes, and one in the fall, right before it OPENS!!!!  Time off means time to mess up my kitchen in the early hours. Today after making Tyler yet another “special” I decided I’d rather have an iced coffee. What a great way to start the day!


Vegan iced coffee is so incredibly simple to make that it may be a little dangerous. I could drink a hundred of them….this being the dangerous and slightly scary part. Maybe I should use decaf?…Na. All you need is some fresh brewed espresso, almond milk, and coconut sugar (or sweetener of choice) Have you ever been to a Trader Joe’s? Well I just recently visited one for the first time while in Naples, FL and I must say I am in love! Yes I did mail myself some stuff back, and yes it was exciting to open that package! I picked up this organic coconut sugar as well as some other delightful treats.

So to get started brew yourself about 2 shots of espresso. I used organic Steaming Bean Mountain Brew. I like to grind my beans daily therefore always ensuring freshness.


Next add sweetener of choice. I used about 1/2 t. coconut sugar. Sometimes I will add a little more. This part is up to you considering everyone takes their coffee different.


Next add some ice and then your milk to your glass. Here comes the part I’m totally excited about…..


I MADE A GIF!!!  This is that kind of excited you only get if you are a total nerd, which I happily am! Ooooh sweet technology. Now, add your espresso to your milk.


Stir that jammer up and drink your heavenly coffee delight! Mmmmm!

Week Night Kale & Roasted Tomato Pasta


It is supposed to start snowing soon and I’m getting super antsy! We just got back from vacation down south and are trying to get back into the swing of things. After a wonderful visit to the store to restock my kitchen I desperatly needed some veggies in my life. Vacation = fried seafood. Sometimes on week nights it is simply impossible for me to whip out some complicated recipe for dinner. This is a super tasty, go to entree that is healthy, simple and QUICK! I have developed on obsession with sauteed kale and so I decided to add a bit extra to make it into a full meal. I mean you can only get away with eating a whole entire bunch of kale by yourself in one sitting and call it a meal every so often….not to say I did that or anything:)….ah hem, recently. Moving on! So I needed to add more! Plus there are usually leftovers with this dish. Call me weird but these leftovers are fabulous served cold! Mmmmm!


Roasted tomatoes, sauteed kale with onions, and brown rice pasta. Easy peasy! When sautéing kale I like to catch it when it is slightly wilted but still bright green. It only takes a bit, but doing it this way will help to keep the bounty of nutrients that yummy kale has to offer! Some people like to cook their kale to death and that is just fine, it still taste good! But ALWAYS keep in mind that kale, like most veggies, losses nutrients the more you cook it.

Kale & Roasted Tomato Pasta

(Serves 2 or 1 with leftovers)

1 bunch kale

1 half yellow onion (sliced thin)

1/4 c vegetable broth

1 garlic clove (crushed)

Olive oil

salt & pepper to taste

half of a 6 oz container of cherry tomatoes (halved)

half a package of brown rice or quinoa pasta

**Roast the tomatoes:

-Heat oven to 325

-In a bowl, toss halved tomatoes with a little olive oil and salt and pepper to taste.

-Place flat side up on  a baking sheet lined with parchment paper.

-Bake for one 45 min- one hour until nice and tender.


-While your tomatoes are roasting (about 15-20 minutes in) go ahead and make the pasta according to package instructions.

**After you start your pasta (I’d say just before the water starts to boil) go ahead and get started on the kale……

-Heat about 1 T. olive oil large pan over medium heat.

-Add sliced onions and garlic and sauté until very tender and slightly brown.

-Add kale and vegetable broth, salt and pepper to taste and toss all ingredients together. Add veggie broth a little at a time as needed. Keep tossing occasionally until kale is bright green, this will not take very long.

**To serve top pasta with kale and tomatoes. Sprinkle a little parmesan cheese if you like!

*Parm = Vegetarian; No Parm = Vegan…duh!*

Raw Chocolate Coconut Mousse Pie

Before we get to the mouth watering goodness, lets take a moment to celebrate the life of my old blender….. or better yet, the death of it! Goodbye you old untrustworthy hunk of junk!


Ok, moving on… Now we jump for joy in an even bigger celebration of my newest kitchen toy….

Meet The Ninja!


Bask in all it’s glory and might! I’m am so far beyond excited for this addition to my arsenal of gadgets! I was so tired of my daily battle with the old blender just to get a flippin’ smoothie out of it!

Now….One of the greatest things about The Ninja is that it is also a food processor! A big one that can fit all ingredients in at once! Wait….you mean to tell me that not only do I not have to battle my crappy blender but I ALSO don’t have to battle my tiny food processor?!?! Mind blown.

This being said I give you Raw Chocolate Coconut Mousse Pie!


Oh yeah….that happened.

Raw Chocolate Coconut Mousse Pie


3/4 cup Raw almonds

3/4 cup Raw walnuts

8-10 pitted dates

-blend all ingredients until a nice “dough ball” forms; add dates as needed.

-Press into the bottom of a pan (I used a small pie dish). Set aside or in the freezer.

**Sometimes i have a little to much of this crust but I just roll it up into some nice healthy little snack balls!


2-3 medium sized very ripe avocados

3-4 T. Cacao powder

handful of shredded unsweetened coconut

Raw honey to taste (or preferred sweetener)

-Combine all ingredients in a stand mixer or food processor and mix until nice and creamy.

-Top the crust with the mousse. Cover with plastic wrap and freeze for several hours until firm.

To serve:

Take out of the freezer and slice your piece, let stand for about 10 minutes to soften.

Eat plain or top with goji berries, cacao nibs, fresh berries, etc..


p.s. I will apologize for the lack of pictures! But ya know, once I’m cookin’….I’m cookin’ and pausing to take pictures as I go is tricky! I just get in the zone and go! Maybe there will be more in the future 🙂

OOOOOOOhhhhh What a summer!

Well, since it has officially been MONTHS since I have posted anything, lets catch up! First off I have been working my face off there for, much to my sadness, cooking has been a bit on the back burner (three jobs will do that to ya!). But mud season is making its presence known out here in the rockies and I aim to take full advantage of the workless, snowy and rainy days!

This summer may have been tiring in the work department but also awesome in the fun department! We took an amazing Pacific Northwest adventure through Washington, Oregon and Northern California! We spent about 14 days on the road camping every night. I have about a thousand pictures so since this is a food blog I will try and keep it about the food we enjoyed along the way and keep the scenic photos to a minimum…BUT no promises!

We started our trip at The Gorge Amphitheater in George, Washington seeing one of our favorite bands Phish. It was hot hot hot out there in the farmlands (or desert) or eastern WA but as the sun went down so did the heat and created a most perfect environment for outdoor evening concerts! Oh and I cooked up some fresh caught high rockies trout that my sweetheart caught for us! (we packed it on dry ice and cooked it the first night!)


A little salt, pepper, and garlic powder and a couple slices of lemon! Yum!!

Next we traveled on to the Oregon Coast! Oh what a treat this was! We were able to get a sunny day traveling as well as a beautiful sunset over the Pacific Ocean. We stayed at a sweet little spot called Cape Perpetua near Yachats, OR. Needless to say we fell in love with this area! But don’t tell anyone about it! Its our secret 😉

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We had a little clam chowder dinner date followed by some delightful cheesecake and a delicious sunset…I mean….No that will work. Who doesn’t love a delicious sunset?

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And we must not forget the fresh Fish n’ Chips in Coos Bay! Nom Nom Nom!!…..


After leaving Cape Perpetua we headed down to Jedediah Smith Redwood State Park. This place was unbelievable! Trees so big you can’t even wrap you mind around them……let alone your arms! Here we went hiking on the Boy Scout Tree Trail. This is where we got ENGAGED!!! YAY!!

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The Redwoods are a truly inspiring place! They will always hold a special place in my heart. I hope to return very soon!

After hanging out in the Redwoods for a couple of days we headed back up the coast and spent one more night at Cape Perpetua now as a newly engaged couple!!!!


Oh yeah…The Food!!!…Stayed focused Molly, the food… We stopped at Tony’s Crabshack  in Bandon, OR. Such amazing food!

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We got Chioppino and a Hot Crab and Shrimp Sammie! Both were exceptional!

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Afterward we stopped by this little gem! Coastal Mist, fine chocolates and dessert! The owners were wonderful to meet and look at this art! I mean so pretty you don’t want to eat it…but who are we kidding!

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Now a couple more from the Cape…

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We spent the last 4 days of our journey in a wonderful place called Hornings Hideout in North Plains, OR for a music festival hosted by my personal favorite The String Cheese Incident! These guys know how to throw a party!

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The coffee in Oregon!!!! OOOOHHHH THE COFFEE!!!

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Now we are home and as I said before, work is slowing down. Time to get my butt in the kitchen and whip up some delish! New recipe post tomorrow!!!

Vegan “Tuna”

This morning when I was packing my lunch for the day I decided I simply could not bear another Almond Butter and Jelly sammich! Not that I don’t love my ab&j sammies but I needed something new with a little bit bolder flavor. After digging in my pantry I had a stroke of brilliance! I thought, “don’t you have a recipe for vegan “tuna” somewhere”? Pulling out my recipe notebook, I quickly flipped to the recipe and got to work. I use the word “work” loosely since this recipe is not much work at all! In fact it is incredibly easy and will make enough for several sammies, wraps, salads, lettuce wraps…WHATEVER you please! Plus if you are looking for something to put those freshly sprouted Sprouts on this is perfect! Since I always have a stash of chickpeas (and you should to!) and everything else is a bunch of stuff that I usually have on hand (again…you should to 🙂 ) this was a breeze! There are so many things that you can create on a whim with chickpeas so whenever they are on sale I buy up a bunch of them. I truly wish I had the time to cook these tasty little morsels from scratch everytime I needed them, but lets be realistic, I work more than full time and simply don’t have that kind of time on my hands. That being said, I always encourage that things be made completely from scratch but in this crazy world we live in I also understand that is not always possible.  So get yourself some chickpeas and get down on this delish fakie tuna!


Vegan “Tuna”

1 15 oz can of Chicpeas/Garbanzo

1/4 c. Veganaise

1 T. Vinegar

1 T. Mustard

Pinch of Cayenne

Sea Salt & Pepper (to taste)

Splash or Two of Braggs Aminos (to taste)

1 Diced Celery Stalk (optional)

Diced Onion (to taste; optional)

Capers (to taste; optional)

-Throw the first 7 ingredients in a food processor and blend until the mixture looks a little choppy. You want it to still have a good bit of texture to it.

-Put mixture in a bowl (with a lid) and add whatever extras you want. I love capers and some celery in mine!


I made my sammie on Alvarado Street Bakery bread with tomato and home sprouted sprouts! YUM-O!

Sprouting (an easy intro to home sprouts!)


They are super delish and can give many dishes that little something extra you are looking for! When going veggie, you may wonder “how can I get some protein into my diet?” Beans and grains are a timeless source of protein with low fat, high fiber and no cholesterol. They are an excellent source of protein and vitamin C. I just started experimenting with spouting a few months back and I am hooked! It is such a simple and quick  process and you can do it year round. Why buy when you can make your own the fresh and clean way?! So sprout it up and enjoy the crunch!

What You Will Need:

Organic Sprouting Seeds (Check your local natural foods store first. You can also order online)

1 Jar

Cheese Cloth or Sprouting Jar Lid

A few moments of each day 🙂


I found sprouts seeds at my local Natural Grocer. This particular brand is Handy Pantry  Organic Sprouting Seeds. My seed bag consists of alfalfa, broccoli, and radish seeds.

To begin, I put about 1 1/2 Tablespoons of seeds into my jar and filled about half way with water. I like to start my sprouts in the evening and let them sit in the water over night. You will find that other instructions may say several hours is plenty and they are right, this is just my personal method. Cover the top with some cheesecloth and screw the lid on.


Set the jar right side up in a darkish corner and cover. Let sit over night.


In the morning, drain the water and place the jar top side down in a bowl. Cover and stick back in the same darkish corner. From here you want to rinse and drain your seeds both morning AND evening every day!


You will see your seeds starting sprout after a couple of days (don’t forget to be rinsing and draining!!) You may need to change your cheese cloth once or twice throughout the process.


On about day 5 your sprouts should be taking over the empty space and filling jar. On day 5 rinse and drain as usual but go ahead and leave the jar out in indirect sunlight for the day. That evening rinse and drain again and set back in the bowl and cover. Repeat this step on day 6.


Finally you will have some lovely sprouts to add to your salads, sammies and whatever else your heart desires!

sprouts and bagel

Mmmmmmmmm! EnJOY!