Bianca Phillips's Blog, page 102
April 16, 2018
Buffalo Chick'n & Smoked Mozzarella Pizza!
A couple months ago, while visiting my best friend Sheridan in Little Rock, I stumbled upon the Miyoko’s Kitchen Smoked Vegan Mozzarella — a smoky version of their popular cashew-based Fresh Mozz. I’d had the Fresh Mozz a few times, and it’s just fantastic, so I knew I needed to try the smoky version. Sadly, Memphis’ stores still don’t carry the Miyoko mozz (though we did finally get a couple of her other aged cheeses in our Whole Foods), so I grabbed some to take back home with me.
Then the cheese sat in my fridge for awhile as I thought about what to do with it. It had an expiration date of July, so I’ve had plenty of time. But then it hit me — Buffalo Chicken & Smoked Mozzarella Pizza!
I used some homemade pizza dough that’s been in my freezer for awhile. And I made some buffalo chick’n using Beyond Meat grilled strips. I used a garlic butter sauce in place of a traditional pizza sauce, and I added some baby spinach, mushrooms, and onion slices for good measure. The result was a mouth-watering pizza that was even better dipped in vegan ranch dressing.
Here’s the recipe!
Buffalo Chicken & Smoked Mozzarella Pizza Yields 8 slices
1 recipe for pizza dough (or one pre-made crust) 12 Beyond Meat Beyond Chicken Grilled Strips, choppedHot sauce, to taste2 Tbsp. vegan margarine1 tsp. garlic powder1 tsp. onion powder1/2 package of Miyoko’s Kitchen Smoked Vegan Mozzarella, sliced 1 cup baby spinach4 ounces mushrooms, sliced1/4 red onion, thinly sliced
Pre-heat the oven to 500 (or if using a pre-made crust, follow package directions for temperature).
Place the chopped Beyond Meat chicken in a mixing bowl and season liberally with hot sauce. How much depends on how spicy you’d like your pizza to be!
Melt the vegan margarine and season with garlic and onion powders. Use a basting brush to spread the butter sauce evenly over the dough, leaving some room on the edges for crust.
Top the dough with baby spinach, mushrooms, red onion, and buffalo chicken pieces. Place the smoked mozzarella slices evenly over the pizza. The cheese won’t cover everything. Think margherita pizza-style!
Bake for 10-15 minutes or until the edges of the crust are browned (or follow package directions for a pre-made crust).
Then the cheese sat in my fridge for awhile as I thought about what to do with it. It had an expiration date of July, so I’ve had plenty of time. But then it hit me — Buffalo Chicken & Smoked Mozzarella Pizza!
I used some homemade pizza dough that’s been in my freezer for awhile. And I made some buffalo chick’n using Beyond Meat grilled strips. I used a garlic butter sauce in place of a traditional pizza sauce, and I added some baby spinach, mushrooms, and onion slices for good measure. The result was a mouth-watering pizza that was even better dipped in vegan ranch dressing.
Here’s the recipe!
Buffalo Chicken & Smoked Mozzarella Pizza Yields 8 slices
1 recipe for pizza dough (or one pre-made crust) 12 Beyond Meat Beyond Chicken Grilled Strips, choppedHot sauce, to taste2 Tbsp. vegan margarine1 tsp. garlic powder1 tsp. onion powder1/2 package of Miyoko’s Kitchen Smoked Vegan Mozzarella, sliced 1 cup baby spinach4 ounces mushrooms, sliced1/4 red onion, thinly sliced
Pre-heat the oven to 500 (or if using a pre-made crust, follow package directions for temperature).
Place the chopped Beyond Meat chicken in a mixing bowl and season liberally with hot sauce. How much depends on how spicy you’d like your pizza to be!
Melt the vegan margarine and season with garlic and onion powders. Use a basting brush to spread the butter sauce evenly over the dough, leaving some room on the edges for crust.
Top the dough with baby spinach, mushrooms, red onion, and buffalo chicken pieces. Place the smoked mozzarella slices evenly over the pizza. The cheese won’t cover everything. Think margherita pizza-style!
Bake for 10-15 minutes or until the edges of the crust are browned (or follow package directions for a pre-made crust).
April 15, 2018
Anatomy of a Southern Meal
I had a rare weekend with zero plans this past weekend (my favorite kind!), so I decided to drive home to Jonesboro to visit my family. My Granny had a fall last week, and she's recovering nicely, but that seemed like a good excuse to spend some time with both grandmas.
But before we stopped by their houses for brief visits, my mom and dad and I sat down for very Southern, totally vegan dinner prepared by my mama. I requested beans and cornbread and fried potatoes, and she came up with the rest of menu. This meal is a good representation of the way I ate daily growing up in Arkansas. I went vegetarian at age 14, so most of my meals looked very much like this.
I thought I would briefly dissect this very Southern meal, just for fun. So here goes:
Beans & Cornbread — In the South, we ALWAYS eat cornbread with our beans. The beans are typically "brown beans," meaning pinto beans. But other beans, like white beans, can be substituted or mixed with the pinto. They're cooked from dry beans in a slow cooker with plenty of spices. I plop my entire cornbread slice atop my bowl and use a spoon to cut off pieces as I scoop up beans and juice. Others crumble the bread into the beans and stir to combine. Some eat their beans in a bowl with lots of juice (like me and my dad), and others (like my mom) strain the beans from the juice and eat them on their plate with everything else.
Fried Potatoes — Cubed potatoes fried in oil until brown and crispy. This is achieved by cooking the potatoes in the hot oil without stirring for quite awhile. That allows the crispy edges to form. Fried potatoes are best enjoyed with chow chow (a mix of picked veggies with a hint of sweetness, as seen here on my plate).
Greens — Collards, mustard, and turnip greens are most common. But my granny always made rape greens, which come from the canola plant. These greens here are rape greens that my granny cooked and put up in the freezer, and then she gave some of the frozen greens to my mom. Greens MUST be slow-simmered for about 40 minutes or more with a generous bit of oil and hot sauce. Bonus tip: Liquid Smoke gives the greens that signature soul food bacon-y flavor.
Fried Corn — Fresh corn cut from the cob is cooked on the stovetop with plenty of vegan butter, salt, pepper, and a pinch of sugar.
Tomato Salad — The best way to enjoy juicy summer tomatoes! My mom used cherry tomatoes here since tomatoes are still out of season, and the cherry ones tend to have the most flavor in the winter. But big slicer tomatoes are great for this when they're in season. This is made with tomatoes, onion, vinegar, olive oil, and sugar. You can also add fresh cucumber and bell pepper if you want.
And then there's dessert! Growing up, we had meals like the one above nightly. But we didn't typically have dessert. That was for special occasions. But when we did, my favorite was always my mama's homemade fruit cobbler. Last night, she made a Strawberry Cobbler using some strawberries she put up in the deep freezer last season.
The filling is just strawberries, sugar, and a little flour, and it's topped with a flaky pastry crust, dusted with sugar. Best enjoyed with a scoop of vanilla ice cream or (as we did last night) with a little So Delicious CocoWhip.
And of course, all of this must be washed down with sweet tea!
But before we stopped by their houses for brief visits, my mom and dad and I sat down for very Southern, totally vegan dinner prepared by my mama. I requested beans and cornbread and fried potatoes, and she came up with the rest of menu. This meal is a good representation of the way I ate daily growing up in Arkansas. I went vegetarian at age 14, so most of my meals looked very much like this.
I thought I would briefly dissect this very Southern meal, just for fun. So here goes:
Beans & Cornbread — In the South, we ALWAYS eat cornbread with our beans. The beans are typically "brown beans," meaning pinto beans. But other beans, like white beans, can be substituted or mixed with the pinto. They're cooked from dry beans in a slow cooker with plenty of spices. I plop my entire cornbread slice atop my bowl and use a spoon to cut off pieces as I scoop up beans and juice. Others crumble the bread into the beans and stir to combine. Some eat their beans in a bowl with lots of juice (like me and my dad), and others (like my mom) strain the beans from the juice and eat them on their plate with everything else.
Fried Potatoes — Cubed potatoes fried in oil until brown and crispy. This is achieved by cooking the potatoes in the hot oil without stirring for quite awhile. That allows the crispy edges to form. Fried potatoes are best enjoyed with chow chow (a mix of picked veggies with a hint of sweetness, as seen here on my plate).
Greens — Collards, mustard, and turnip greens are most common. But my granny always made rape greens, which come from the canola plant. These greens here are rape greens that my granny cooked and put up in the freezer, and then she gave some of the frozen greens to my mom. Greens MUST be slow-simmered for about 40 minutes or more with a generous bit of oil and hot sauce. Bonus tip: Liquid Smoke gives the greens that signature soul food bacon-y flavor.
Fried Corn — Fresh corn cut from the cob is cooked on the stovetop with plenty of vegan butter, salt, pepper, and a pinch of sugar.
Tomato Salad — The best way to enjoy juicy summer tomatoes! My mom used cherry tomatoes here since tomatoes are still out of season, and the cherry ones tend to have the most flavor in the winter. But big slicer tomatoes are great for this when they're in season. This is made with tomatoes, onion, vinegar, olive oil, and sugar. You can also add fresh cucumber and bell pepper if you want.
And then there's dessert! Growing up, we had meals like the one above nightly. But we didn't typically have dessert. That was for special occasions. But when we did, my favorite was always my mama's homemade fruit cobbler. Last night, she made a Strawberry Cobbler using some strawberries she put up in the deep freezer last season.
The filling is just strawberries, sugar, and a little flour, and it's topped with a flaky pastry crust, dusted with sugar. Best enjoyed with a scoop of vanilla ice cream or (as we did last night) with a little So Delicious CocoWhip.
And of course, all of this must be washed down with sweet tea!
April 12, 2018
Goddess Box: Open the Divine
My April Goddess Provisions Box has arrived! I subscribe to this monthly vegan box of crystals, oils, snacks, and beauty products, and I love to share the contents each month. This month's theme was Open the Divine with a focus on the upper chakras (throat, third eye, and crown).
There's Kailo Crown Essence essential oil blend, Thistle dry shampoo, Little Moon Essentials mist, Rainbow Symphony sun catchers, a Spirit Whisperings crystal grid, a white sage bundle, a Bixby & Co. Blueberry Whippersnapper bar, kyanite, and a digital chakras guide (to download).
My fave items are the rainbow sun catchers. These little stickers go on any window that gets direct sunlight, and they reflect rainbows into your house!!! MAGIC!! I haven't put up all of mine yet (gotta find the perfect spots), but here's one in my kitchen window.
I haven't tried the dark chocolate-covered blueberry bar yet, but I'm saving it for my next snack attack. I love bars and tend to eat them before runs, but since I'm currently injured and not running, I'll have to find another snack excuse.
The crystal grid is awesome. It's a little mini-grid that actually came with tiny rose quartz, amethyst, and clear quartz. I started some work with it atop another grid that came in a past goddess box.
The Clear Skies Ahead Mist smells amazing, and it's supposed to improve your intuitive vision. I've been spraying this on before my morning meditation. The crown essence oil is a blend designed to help you tap into divine guidance through your crown chakra. I haven't tried the dry shampoo yet since I don't use dry shampoo often, but I suppose this will give me a reason to skip washing my hair soon!
The white sage bundle is much appreciated since I burn sage daily. This will come in handy!
I love the kyanite, which is great for the throat chakra. I have one other piece of kyanite in my collection, but it's a rough, thin piece, and I'm always afraid it will break in my purse. This one is much sturdier.
I haven't downloaded the chakras guide yet, but I plan to do so soon! Weekend reading!
As always, I should mention that I'm a Goddess Provisions ambassador, meaning I make a couple bucks if you sign up for a subscription using my link. I don't get my boxes for free though, just to clarify. I pay the $33 a month, and it's so worth it!
There's Kailo Crown Essence essential oil blend, Thistle dry shampoo, Little Moon Essentials mist, Rainbow Symphony sun catchers, a Spirit Whisperings crystal grid, a white sage bundle, a Bixby & Co. Blueberry Whippersnapper bar, kyanite, and a digital chakras guide (to download).
My fave items are the rainbow sun catchers. These little stickers go on any window that gets direct sunlight, and they reflect rainbows into your house!!! MAGIC!! I haven't put up all of mine yet (gotta find the perfect spots), but here's one in my kitchen window.
I haven't tried the dark chocolate-covered blueberry bar yet, but I'm saving it for my next snack attack. I love bars and tend to eat them before runs, but since I'm currently injured and not running, I'll have to find another snack excuse.
The crystal grid is awesome. It's a little mini-grid that actually came with tiny rose quartz, amethyst, and clear quartz. I started some work with it atop another grid that came in a past goddess box.
The Clear Skies Ahead Mist smells amazing, and it's supposed to improve your intuitive vision. I've been spraying this on before my morning meditation. The crown essence oil is a blend designed to help you tap into divine guidance through your crown chakra. I haven't tried the dry shampoo yet since I don't use dry shampoo often, but I suppose this will give me a reason to skip washing my hair soon!
The white sage bundle is much appreciated since I burn sage daily. This will come in handy!
I love the kyanite, which is great for the throat chakra. I have one other piece of kyanite in my collection, but it's a rough, thin piece, and I'm always afraid it will break in my purse. This one is much sturdier.
I haven't downloaded the chakras guide yet, but I plan to do so soon! Weekend reading!
As always, I should mention that I'm a Goddess Provisions ambassador, meaning I make a couple bucks if you sign up for a subscription using my link. I don't get my boxes for free though, just to clarify. I pay the $33 a month, and it's so worth it!
Goddess Box: Opening the Divine
My April Goddess Provisions Box has arrived! I subscribe to this monthly vegan box of crystals, oils, snacks, and beauty products, and I love to share the contents each month. This month's theme was Open the Divine with a focus on the upper chakras (throat, third eye, and crown).
There's Kailo Crown Essence essential oil blend, Thistle dry shampoo, Little Moon Essentials mist, Rainbow Symphony sun catchers, a Spirit Whisperings crystal grid, a white sage bundle, a Bixby & Co. Blueberry Whippersnapper bar, kyanite, and a digital chakras guide (to download).
My fave items are the rainbow sun catchers. These little stickers go on any window that gets direct sunlight, and they reflect rainbows into your house!!! MAGIC!! I haven't put up all of mine yet (gotta find the perfect spots), but here's one in my kitchen window.
I haven't tried the dark chocolate-covered blueberry bar yet, but I'm saving it for my next snack attack. I love bars and tend to eat them before runs, but since I'm currently injured and not running, I'll have to find another snack excuse.
The crystal grid is awesome. It's a little mini-grid that actually came with tiny rose quartz, amethyst, and clear quartz. I started some work with it atop another grid that came in a past goddess box.
The Clear Skies Ahead Mist smells amazing, and it's supposed to improve your intuitive vision. I've been spraying this on before my morning meditation. The crown essence oil is a blend designed to help you tap into divine guidance through your crown chakra. I haven't tried the dry shampoo yet since I don't use dry shampoo often, but I suppose this will give me a reason to skip washing my hair soon!
The white sage bundle is much appreciated since I burn sage daily. This will come in handy!
I love the kyanite, which is great for the throat chakra. I have one other piece of kyanite in my collection, but it's a rough, thin piece, and I'm always afraid it will break in my purse. This one is much sturdier.
I haven't downloaded the chakras guide yet, but I plan to do so soon! Weekend reading!
As always, I should mention that I'm a Goddess Provisions ambassador, meaning I make a couple bucks if you sign up for a subscription using my link. I don't get my boxes for free though, just to clarify. I pay the $33 a month, and it's so worth it!
There's Kailo Crown Essence essential oil blend, Thistle dry shampoo, Little Moon Essentials mist, Rainbow Symphony sun catchers, a Spirit Whisperings crystal grid, a white sage bundle, a Bixby & Co. Blueberry Whippersnapper bar, kyanite, and a digital chakras guide (to download).
My fave items are the rainbow sun catchers. These little stickers go on any window that gets direct sunlight, and they reflect rainbows into your house!!! MAGIC!! I haven't put up all of mine yet (gotta find the perfect spots), but here's one in my kitchen window.
I haven't tried the dark chocolate-covered blueberry bar yet, but I'm saving it for my next snack attack. I love bars and tend to eat them before runs, but since I'm currently injured and not running, I'll have to find another snack excuse.
The crystal grid is awesome. It's a little mini-grid that actually came with tiny rose quartz, amethyst, and clear quartz. I started some work with it atop another grid that came in a past goddess box.
The Clear Skies Ahead Mist smells amazing, and it's supposed to improve your intuitive vision. I've been spraying this on before my morning meditation. The crown essence oil is a blend designed to help you tap into divine guidance through your crown chakra. I haven't tried the dry shampoo yet since I don't use dry shampoo often, but I suppose this will give me a reason to skip washing my hair soon!
The white sage bundle is much appreciated since I burn sage daily. This will come in handy!
I love the kyanite, which is great for the throat chakra. I have one other piece of kyanite in my collection, but it's a rough, thin piece, and I'm always afraid it will break in my purse. This one is much sturdier.
I haven't downloaded the chakras guide yet, but I plan to do so soon! Weekend reading!
As always, I should mention that I'm a Goddess Provisions ambassador, meaning I make a couple bucks if you sign up for a subscription using my link. I don't get my boxes for free though, just to clarify. I pay the $33 a month, and it's so worth it!
April 11, 2018
Jazzy Vegetarian's Deliciously Vegan
Years ago, I had the pleasure of being a guest on the Jazzy Vegetarian podcast, hosted by the lovely Laura Theodore. It was just before my book, Cookin' Crunk, came out, so it must have been around 2012. That was before Laura got her own vegan cooking show on PBS! Now she's a vegan superstar!And Laura has a new vegan cookbook out — Jazzy Vegetarian's Deliciously Vegan — which her publisher sent to me for review. This is a well-rounded cookbook covering all the bases — breakfasts, baked goods, soups, salads, entrees, sides, and desserts. Laura's recipes are always easy and super-approachable, making them especially appealing for new vegans (and people who just don't want to spend hours in the kitchen). Plus, she focuses on whole foods as the base for most everything (with a few exceptions for occasional vegan cheese).
I chose three recipes, two of which used very similar ingredients because I wanted to make sure I didn't end up with half a pack of unused this and that. I have a problem with choosing too many different kinds of recipes each week, and I end up buying a million things that don't get finished. I'm working on that!
Last night, I made Laura's Vegan Black Bean Burritos with Tofu Queso Fresca and her Broccoli with Maple-Tamari Sauce.
The burrito was seriously one of the best I've ever had. I typically make the kind of burritos that you throw together on the countertop and hold in your hand to eat, but this fork burrito was baked in the oven so the insides were super warm and the outside was lightly crisp. The inside is stuffed with black beans, salsa, baby spinach, tomato, and a homemade tofu queso fresca that added such flavor, thanks to cumin, turmeric, chili powder, and other spices. It's topped with Laura's cashew sour cream (whipped up in the Vitamix), cilantro, scallion, and chipotle salsa (from a jar).
The broccoli is simply steamed and tossed with a combo of maple syrup, Bragg's (I used that instead of tamari because it's basically the same thing), and olive oil. Super simple and light side for this big honkin' burrito!
To use up more of the tortillas and black beans, I also made her Cheeze-y Black Bean Tortilla Pizza.
This quick Mexican pizza is topped with mashed black beans, vegan cheddar, and salsa. It's all baked in the oven until the tortilla is crisp, and then it's served over lettuce. Such a fast and filling weeknight dinner!
I have plenty more recipes on my list from this book: Lasagna Muffin Cups, Baked Potato Tofu Scramble (one of three scramble variations in the book!), Guacamole Mini Peppers (what a fun app!), Chocolate Chip Oatmeal Bread, 30-Minute Veggie Tofu Soup, Sunny Black Bean Burgers, Seitan Fajitas was Cashew Sour Cream, White Chocolate Mousse, and the heavenly looking Divine Chocolate Mousse Cake.
April 10, 2018
Crosstown Culinary Crawl
Last Friday, City Tasting Tours and the Crosstown Memphis CDC (where I serve on the board of directors) hosted the second-ever Crosstown Culinary Crawl. City Tasting Tours, run by the awesome Cristina McCarter, a former co-worker of mine from our Memphis Flyer days, hosts regular food tours all over Memphis. But this was her second Crosstown crawl.
Since I live and work in Crosstown, I wasn't gonna miss this. Plus, the tour was vegan-friendly! My friend Susan (a vegetarian) and I bought tickets, and on Friday at 5:30 pm, we met the rest of the crawlers at Atomic Tiki, a new-ish tiki bar in the Evergreen Historic District (which is located in the larger Crosstown neighborhood). We were served Nachos with Pineapple Pico. I think most people had meat on their nachos, but ours was just the salsa. And it was so gooood salsa!
And then they came out with Peanut Noodles. These were very peanut-ty and quite filling. Susan wisely only ate half of hers since she knew we had much more food to eat. But I finished mine off because I was so hungry!
Lastly, Atomic Tiki gave us some Vegetable Dumplings. These were excellent with some kind of savory-sweet sauce.
Since this was a crawl, most people walked from place to place, but it was rainy and cold, so Susan and I drove to the next stop — Midtown Crossing Grill. It was just a few blocks away, but I don't like to be cold. Octavia, who owns Midtown Crossing, has always been very accommodating to vegans, and she made us special Vegan Brunch Sampler Plates while everyone else ate the meaty versions of the same thing. This was Biscuits & Vegan Sausage Gravy, Biscuits & Redeye Gravy (my fave), and a Belgian Waffle. Love Midtown Crossing's brunch, so this plate made me very happy.
We were also served Mimosa at Midtown Crossing Grill because brunch! I went with a pear mimosa, and Susan opted for grapefruit.
From there, we started walking with everyone else since the rest of the stops were closer together (and it stopped raining). The next place was Mardi Gras Memphis. I actually didn't expect any vegan option here because there wasn't one on the last Crosstown Culinary Crawl that stopped here. But this time, owner Penny Henderson whipped up an amazing Vegetable Pasta for Susan and I (and another guest who didn't eat seafood opted for pasta as well). Everyone else had some sort of seafood stew over fried bread.
I asked the server if this pasta was available on the regular menu because it was soooo good. He said it was available by request! So I'll be back!
Our final stop was Crosstown Brewing Co., our neighborhood brewery, for beers! Our ticket for the crawl came with one beer, so I picked the Alt School, an altbier-style beer. It's my current fave of their offerings (I've them all — several times!!). Susan got the Traffic IPA, which is hands-down the best IPA in town.
The Crosstown Culinary Crawls will be happening more frequently now! The next one is set for May 4, but the restaurants haven't been announced yet. Tickets are $45 and available here.
Since I live and work in Crosstown, I wasn't gonna miss this. Plus, the tour was vegan-friendly! My friend Susan (a vegetarian) and I bought tickets, and on Friday at 5:30 pm, we met the rest of the crawlers at Atomic Tiki, a new-ish tiki bar in the Evergreen Historic District (which is located in the larger Crosstown neighborhood). We were served Nachos with Pineapple Pico. I think most people had meat on their nachos, but ours was just the salsa. And it was so gooood salsa!
And then they came out with Peanut Noodles. These were very peanut-ty and quite filling. Susan wisely only ate half of hers since she knew we had much more food to eat. But I finished mine off because I was so hungry!
Lastly, Atomic Tiki gave us some Vegetable Dumplings. These were excellent with some kind of savory-sweet sauce.
Since this was a crawl, most people walked from place to place, but it was rainy and cold, so Susan and I drove to the next stop — Midtown Crossing Grill. It was just a few blocks away, but I don't like to be cold. Octavia, who owns Midtown Crossing, has always been very accommodating to vegans, and she made us special Vegan Brunch Sampler Plates while everyone else ate the meaty versions of the same thing. This was Biscuits & Vegan Sausage Gravy, Biscuits & Redeye Gravy (my fave), and a Belgian Waffle. Love Midtown Crossing's brunch, so this plate made me very happy.
We were also served Mimosa at Midtown Crossing Grill because brunch! I went with a pear mimosa, and Susan opted for grapefruit.
From there, we started walking with everyone else since the rest of the stops were closer together (and it stopped raining). The next place was Mardi Gras Memphis. I actually didn't expect any vegan option here because there wasn't one on the last Crosstown Culinary Crawl that stopped here. But this time, owner Penny Henderson whipped up an amazing Vegetable Pasta for Susan and I (and another guest who didn't eat seafood opted for pasta as well). Everyone else had some sort of seafood stew over fried bread.
I asked the server if this pasta was available on the regular menu because it was soooo good. He said it was available by request! So I'll be back!
Our final stop was Crosstown Brewing Co., our neighborhood brewery, for beers! Our ticket for the crawl came with one beer, so I picked the Alt School, an altbier-style beer. It's my current fave of their offerings (I've them all — several times!!). Susan got the Traffic IPA, which is hands-down the best IPA in town.
The Crosstown Culinary Crawls will be happening more frequently now! The next one is set for May 4, but the restaurants haven't been announced yet. Tickets are $45 and available here.
April 9, 2018
Even More Stuff I Ate
And I'm back for round three of Stuff I Ate. Apparently, I've been eating lots of delicious meals lately. Though my fractured foot is a huge bummer, the one bright side is getting to sleep in more often and eating big breakfasts that aren't protein smoothies. This morning, I had Scrambled Vegan Egg, Air-Fried "Roasted" Potatoes, & Sprouted Grain Toast with Superfruit Jam & Earth Balance.
On Sunday morning, Paul, his BFF Collin (who was in town from Nashville), and I had brunch at Midtown Crossing Grill. I got the Scrambled Tofu with potatoes, vegan cheese, peppers, and onions, plus a side of Wheat Toast with Earth Balance. Also a Guava Strawberry Mimosa!
I also had a Vegan Bloody Maria with that brunch. Bloody Marias are made with tequila instead of vodka.
Here is a most excellent Whole Wheat Bagel with Yellow Lentil Hummus & Habanero Sauce. Bagel by Dave's Bagels of course!
My mom drove all the way to Memphis (an hour from her home) yesterday to bring me a couple slices of Vegan Banana Cream Pie from Kind Confections (Jonesboro, Arkansas' vegan bakery). I'm terrible at plating, so it looks like pudding, but omg it was so good. Tasted like banana puddin' in a shortbread crust! I did not share with Maynard.
My favorite lunch lately is soup and grilled cheese. Here's Friday's plate with Vegan Pepper Jack Grilled Cheese on Sprouted Grain with Amy's Vegetable Soup.
On Sunday morning, Paul, his BFF Collin (who was in town from Nashville), and I had brunch at Midtown Crossing Grill. I got the Scrambled Tofu with potatoes, vegan cheese, peppers, and onions, plus a side of Wheat Toast with Earth Balance. Also a Guava Strawberry Mimosa!
I also had a Vegan Bloody Maria with that brunch. Bloody Marias are made with tequila instead of vodka.
Here is a most excellent Whole Wheat Bagel with Yellow Lentil Hummus & Habanero Sauce. Bagel by Dave's Bagels of course!
My mom drove all the way to Memphis (an hour from her home) yesterday to bring me a couple slices of Vegan Banana Cream Pie from Kind Confections (Jonesboro, Arkansas' vegan bakery). I'm terrible at plating, so it looks like pudding, but omg it was so good. Tasted like banana puddin' in a shortbread crust! I did not share with Maynard.
My favorite lunch lately is soup and grilled cheese. Here's Friday's plate with Vegan Pepper Jack Grilled Cheese on Sprouted Grain with Amy's Vegetable Soup.
April 8, 2018
More Stuff I Ate
Sad news! I fractured my left foot during Saturday's 20-mile training run, which was supposed to be my last really long run before the Nashville Rock & Roll Marathon in three weeks. BUMMER. Now I'm back in the boot and down for the count. I've had a stress fracture in my other foot before, and that healing process was long and slow. I won't be running for awhile, sadly.
I drowned my sorrows immediately after that painful run with a gigantic plate of Spaghetti & Vegan Meat Sauce with Garlic Bread and Garlic Kale from Imagine Vegan Cafe. I couldn't eat all that spaghetti cause that's a boatload, but I finished off a good portion and saved the rest for later. I was sad about my foot but ravenous from my run.
Here's a meal I ate before last weekend's long run. Vanilla Cranberry Steel Cut Oats with Cashew Butter. I'll sure miss my Saturday long runs.
And here's a Chocolate Brownie FitQuick Protein Waffle with Chocolate PB Sauce & Berries that I ate after last Thursday's speedwork run. Sigh ... I'll miss those post-run waffles too.
Okay, no more whining about my food in this post! Here's a Blueberry Smoothie Bowl (base of blueberries, banana, and vanilla protein powder with strawberries, blueberries, and pistachio mulberry granola).
My non-running day breakfasts look more like this plate of Avocado Toast and Scrambled Vegan Egg. I will be enjoying more breakfasts like this! Bright side.
And here's a random Thursday lunch from Mama Gaia in Crosstown Concourse. I went to yoga at the Church Health YMCA and then grabbed a Smokehouse Vegan Burger with Baked Fries from Mama Gaia for lunch. The burger is so good, and it's made from beans and beets and veggies, topped with caramelized onion, BBQ sauce, and vegan cheese.
I drowned my sorrows immediately after that painful run with a gigantic plate of Spaghetti & Vegan Meat Sauce with Garlic Bread and Garlic Kale from Imagine Vegan Cafe. I couldn't eat all that spaghetti cause that's a boatload, but I finished off a good portion and saved the rest for later. I was sad about my foot but ravenous from my run.
Here's a meal I ate before last weekend's long run. Vanilla Cranberry Steel Cut Oats with Cashew Butter. I'll sure miss my Saturday long runs.
And here's a Chocolate Brownie FitQuick Protein Waffle with Chocolate PB Sauce & Berries that I ate after last Thursday's speedwork run. Sigh ... I'll miss those post-run waffles too.
Okay, no more whining about my food in this post! Here's a Blueberry Smoothie Bowl (base of blueberries, banana, and vanilla protein powder with strawberries, blueberries, and pistachio mulberry granola).
My non-running day breakfasts look more like this plate of Avocado Toast and Scrambled Vegan Egg. I will be enjoying more breakfasts like this! Bright side.
And here's a random Thursday lunch from Mama Gaia in Crosstown Concourse. I went to yoga at the Church Health YMCA and then grabbed a Smokehouse Vegan Burger with Baked Fries from Mama Gaia for lunch. The burger is so good, and it's made from beans and beets and veggies, topped with caramelized onion, BBQ sauce, and vegan cheese.
April 5, 2018
Stuff I Ate
It's random meal round-up time! We'll start with this pizza that I've been dreaming about ever since I swallowed the last bite. And yes, I ate the whole thing in one sitting because I'm a beast. I ordered this Cream & Greens Pizza from Fuel Cafe at the last Memphis Vegan Drinks. Made by my pizza chef friend Don with his homemade cashew cheese, vegan mushroom cream, potatoes, wilted greens, and mushrooms. Fuel has the BEST vegan pizza in Memphis — probably the world, thanks to Don's handcrafted sourdough crust and cashew mozz.
I made these Blueberry Buckwheat Pancakes with Field Roast Apple-Maple Sausage last Friday morning. Pancakes make a quick-ish weekday breakfast when you're using a pancake mix. This buckwheat mix is from Arrowhead Mills, and I always keep it on-hand. I use the Neat Egg mix as the egg sub for the recipe on the back of the bag.
I picked up some Be-Hive Vegan Deli Slices on my last trip to Nashville (it's a Nashville-made seitan that's just amazing!). Made an Open-Faced Philly Cheesesteak with those slices, Follow Your Heart Pepper Jack, sauteed peppers and onions on sprouted grain toast. Served with the most awesome Sriracha Lentil Chips that my parents turned me onto.
Raymond, our vegan/vegetarian chef at Crosstown Arts (where I work), has been testing recipes on our resident artists over the past few months. Crosstown Arts' plant-based cafe will open this summer, with a changing weekly menu based on what's in season. Yay! Anyway, when Raymond has leftovers after feeding our residents, he brings them down to the office. I snatched a bite of one of his Seitan Philly Cheesesteak Wraps the other day and had to have a whole one to take home for dinner. Ooooooh, so good.
My Easter basket from my dad was a stash of vegan jerkies and meats from FakeMeats.com and included this Fine Herbs Veggie Roll by elianna. It's a summer sausage made from peanuts and herbs! I snacked on the sausage slices and some vegan pepper jack with crackers and fresh fruit while cleaning the house on Saturday. The sausage doesn't really taste super peanutty. It's more like sausage!
I'll leave you with this magnificent platter of a Memphis Slam & Hash Brown from Imagine Vegan Cafe. Pam, Vaughan, and I had brunch at Imagine on Easter morning, and I had this menu fave — biscuits topped with vegan sausage, tofu scramble, country gravy, and vegan cheese sauce. I always get a half order (because a whole order is twice this size!!) and add a hash brown.
I have a bunch more random meal pics to share, so we'll continue this Stuff I Ate post on Sunday night (or maybe Monday night if I feel like taking a whole weekend off blogging). See y'all soon!
I made these Blueberry Buckwheat Pancakes with Field Roast Apple-Maple Sausage last Friday morning. Pancakes make a quick-ish weekday breakfast when you're using a pancake mix. This buckwheat mix is from Arrowhead Mills, and I always keep it on-hand. I use the Neat Egg mix as the egg sub for the recipe on the back of the bag.
I picked up some Be-Hive Vegan Deli Slices on my last trip to Nashville (it's a Nashville-made seitan that's just amazing!). Made an Open-Faced Philly Cheesesteak with those slices, Follow Your Heart Pepper Jack, sauteed peppers and onions on sprouted grain toast. Served with the most awesome Sriracha Lentil Chips that my parents turned me onto.
Raymond, our vegan/vegetarian chef at Crosstown Arts (where I work), has been testing recipes on our resident artists over the past few months. Crosstown Arts' plant-based cafe will open this summer, with a changing weekly menu based on what's in season. Yay! Anyway, when Raymond has leftovers after feeding our residents, he brings them down to the office. I snatched a bite of one of his Seitan Philly Cheesesteak Wraps the other day and had to have a whole one to take home for dinner. Ooooooh, so good.
My Easter basket from my dad was a stash of vegan jerkies and meats from FakeMeats.com and included this Fine Herbs Veggie Roll by elianna. It's a summer sausage made from peanuts and herbs! I snacked on the sausage slices and some vegan pepper jack with crackers and fresh fruit while cleaning the house on Saturday. The sausage doesn't really taste super peanutty. It's more like sausage!
I'll leave you with this magnificent platter of a Memphis Slam & Hash Brown from Imagine Vegan Cafe. Pam, Vaughan, and I had brunch at Imagine on Easter morning, and I had this menu fave — biscuits topped with vegan sausage, tofu scramble, country gravy, and vegan cheese sauce. I always get a half order (because a whole order is twice this size!!) and add a hash brown.
I have a bunch more random meal pics to share, so we'll continue this Stuff I Ate post on Sunday night (or maybe Monday night if I feel like taking a whole weekend off blogging). See y'all soon!
April 4, 2018
Real Food, Really Fast
The fabulous Bittersweet blogger/cookbook author Hannah Kaminsky, whom I've had the pleasure of meeting in real life back in the Vida Vegan Con days, has a new vegan cookbook out, and it's right up my alley. Real Food, Really Fast is filled with simple vegan recipes for busy folks. And busy is my middle name!That said, I don't mind spending all of my free time in the kitchen since I love to cook. But I'll admit that it is sometimes nice to have time for other things — like reading and Netflix and hanging with my cats.
I've made three of Hannah's recipes from this book, and nothing took longer than 30 minutes from start to finish. Most took way less than that!
On Saturday night, I made her Mofongo Bowl — mashed garlicky plantains topped with citrus-scented black beans. I added avocado and hot sauce cause why not?
This was so simple to make and so impressive! I've only ever had fried plantains, so I had no idea you could mash them like potatoes. They're much starchier than potatoes, which makes me love them so much more. Mashed potatoes are typically a little too creamy for me. I like texture, and mashed plantains have it. The beans were flecked with cilantro, garlic, and orange zest. I was pretty sad when the leftovers were all gone.
Last night, I cooked a brinner from her breakfast chapter. I made her Straight-Up Chickpea Scramble, which is a vegan egg substitute made without tofu!
I love tofu scram, but it's nice to mix things up. This is made with chickpea flour, so it's similar to pudla. But you scramble the curds in coconut milk rather than cooking the batter up like an omelet. Great texture, and I love that pudla flavor. Plus, one serving has 18 grams of protein!
On the side, I made her Hash Brown Waffles, which are just frozen hash browns cooked in a wafflemaker. Genius. I may never cook hash browns on the stovetop again.
One thing I love about this book is that Hannah doesn't shy away from using the microwave. For instance, the plantain for the mofongo is softened in the microwave before mashing on the stovetop. Microwaves are great tools for quick cooking, and they too often get a bad reputation. That said, she doesn't use microwaves in every recipe, just the ones where it makes sense to use it for maximum time savings.
I also love all the creative dishes in this book, things like Cake Batter Breakfast Bars, Potato Chip Nachos, Pizza Hummus, Everything Bagel Salad, Hasselback Zucchini, Sausage Gumbo Burgers, Pizza Waffles, and Palek Paneer Panini. Even the desserts are super-simple and still totally creative — Cheesecake Stuffed Strawberries (stuffed with vegan cream cheese) and Speculoos Panforte (made with Biscoff or Speculoos cookies!).
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