Bianca Phillips's Blog, page 174
May 18, 2015
Fueled By Hemp!
When I was at Seattle Veggie Fest back in March, I sampled my way through just about every vegan product on offer. On Saturday of the fest, I literally ate enough samples to cover me through two meals. Some were junk food (doughnuts, chips, ice cream). Others were real-meal-style vegan foods (Field Roast burgers, cashew cheeses). And a few were actually really healthy (bars, protein powders).
Of the healthy stuff, the one product that made the biggest impression on me was Manitoba Harvest Hemp Pro70. Y'all know I'm a protein smoothie-aholic, especially when I'm able to run (still mostly down with runner's knee though). And I'm very picky with my powders. I'm a Vega purist, but I'm always willing to try new ones. And I tend to hold them to Vega standards. Manitoba Harvest meets those standards, taste-wise! I made contact with their people at the fest, and later, they sent me some product to review! My kitty Gelfling is helping me out here with the sniff test.
At 15 grams of protein per serving, Hemp Pro70 doesn't have quite as much protein as the new Vega formula. But that's okay right now. I need that high-protein stuff when I'm getting close to race day and going on longer and longer runs. But right now, I'm only doing short, occasional walk/runs and lots of muscle-building, strength sessions for my hips, thighs, quads, and glutes. That's the best prescription for runner's knee, and this Hemp Pro70 powder has been the best thing for my smoothies after my weekly Butts & Guts class at the gym (yes, that's the class name!). All the protein comes from hemp, as you probably guessed by the name.
Not only does Manitoba Harvest's powder have a nice, moderate amount of protein, it's also delicious and makes for a thick and creamy smoothie. The powders are sweetened with organic coconut sugar. And the chocolate is flavored with fair trade cocoa. The vanilla has organic natural flavor. In fact, each powder only has four ingredients! And both powders are only 130 calories per scoop!
I came up with a couple of quick and yummy smoothies using the powders. Here are some recipes! Note: Check out my awesome Grit & Grind glass. That's a Memphis Grizzlies thing. We got beat by Golden State in the NBA play-offs last weekend, but we'll be back next year.
Chocolate Peanut Butter Maca Smoothie
1 cup coconut milk
1 frozen banana
1 Tbsp. peanut butter
1 tsp. maca
4 Tbsp. Manitoba Harvest Hemp Pro70, Chocolate
Blend ingredients together in a blender. Enjoy after an awesome workout!
Raspberry Orange Creamsicle Smoothie
1 cup vanilla cashew milk (or any vanilla plant milk)
1/4 cup orange juice
1 frozen banana
1/2 cup frozen raspberries
4 Tbsp. Manitoba Harvest Hemp Pro70, Vanilla
Blend ingredients together in a blender. Enjoy after an awesome workout!
Of the healthy stuff, the one product that made the biggest impression on me was Manitoba Harvest Hemp Pro70. Y'all know I'm a protein smoothie-aholic, especially when I'm able to run (still mostly down with runner's knee though). And I'm very picky with my powders. I'm a Vega purist, but I'm always willing to try new ones. And I tend to hold them to Vega standards. Manitoba Harvest meets those standards, taste-wise! I made contact with their people at the fest, and later, they sent me some product to review! My kitty Gelfling is helping me out here with the sniff test.
At 15 grams of protein per serving, Hemp Pro70 doesn't have quite as much protein as the new Vega formula. But that's okay right now. I need that high-protein stuff when I'm getting close to race day and going on longer and longer runs. But right now, I'm only doing short, occasional walk/runs and lots of muscle-building, strength sessions for my hips, thighs, quads, and glutes. That's the best prescription for runner's knee, and this Hemp Pro70 powder has been the best thing for my smoothies after my weekly Butts & Guts class at the gym (yes, that's the class name!). All the protein comes from hemp, as you probably guessed by the name.
Not only does Manitoba Harvest's powder have a nice, moderate amount of protein, it's also delicious and makes for a thick and creamy smoothie. The powders are sweetened with organic coconut sugar. And the chocolate is flavored with fair trade cocoa. The vanilla has organic natural flavor. In fact, each powder only has four ingredients! And both powders are only 130 calories per scoop!
I came up with a couple of quick and yummy smoothies using the powders. Here are some recipes! Note: Check out my awesome Grit & Grind glass. That's a Memphis Grizzlies thing. We got beat by Golden State in the NBA play-offs last weekend, but we'll be back next year.
Chocolate Peanut Butter Maca Smoothie
1 cup coconut milk
1 frozen banana
1 Tbsp. peanut butter
1 tsp. maca
4 Tbsp. Manitoba Harvest Hemp Pro70, Chocolate
Blend ingredients together in a blender. Enjoy after an awesome workout!
Raspberry Orange Creamsicle Smoothie
1 cup vanilla cashew milk (or any vanilla plant milk)
1/4 cup orange juice
1 frozen banana
1/2 cup frozen raspberries
4 Tbsp. Manitoba Harvest Hemp Pro70, Vanilla
Blend ingredients together in a blender. Enjoy after an awesome workout!
May 17, 2015
An Update on Vegan Options at Chiwawa
Quick announcement: Dinner + Bikes, a vegan cycling advocacy tour, is stopping through Memphis on Wednesday, May 20th at Revolutions Bicycle Co-op. The talented Chef Joshua Ploeg will be cooking up a seven-course vegan meal, while Microcosm zine publisher Joe Biel and Elly Blue discuss and present short films about social equity in city efforts to increase options for bicycling. I went to the dinner on the last stop through Memphis a couple years ago, and it was awesome. Great food by Joshua! Sale of vegan cookzines! Informative discussion and films! I'll be there again this time. Click here for tickets.
Hey there! To my non-local readers, I apologize for the third post in a row about Memphis restaurants. I promise I'll be back with something more universally appealing tomorrow! But I wanted to take a second to update folks on vegan options at Chiwawa, an Overton Square Mexican and American street food joint that's currently reworking its menu. Here's Chiwawa's awesome sign.
Memphis Vegan Dineouts and Potlucks had a meetup there today during brunch hours. In case you're interested in hanging with other Memphis vegans, check out our group page on Meetup.com. And here's a post I did about our last meetup at Fuel Cafe last week. Here's the brunch crowd at Chiwawa today!
Anyway, Chiwawa is formerly the home of the Bianca Dawg. It was a spicy vegan hot dog with slaw on a pretzel bun (an early version was served on a tortilla, and in its last days, it was served on a gluten-free bun) named after yours truly. But they're currently reworking the menu, and sadly, the Bianca Dawg won't be on it (it's okay because I have a
While it was cool to have my own hot dog on the menu, I'm more sad about its loss because it was a great vegan option. And I hate to see vegan options being taken off a menu. But I emailed management, and I've been assured that Chiwawa is looking to have plenty of vegan options on the new menu. And most importantly, Chiwawa now fries their tortilla chips in vegetable oil! Shortly after they opened, I learned that they were frying in beef fat, and I had to avoid the chips. And that made me sad because I love chips! But now, everyone can eat the Tortilla Chips with Guacamole!!! I ordered some at brunch today to celebrate.
Chiwawa offered us some special off-the-menu items at brunch that, while I'm not sure if they'll make it onto the new menu, I'd bet they'd be willing to make these dishes by request. I hope some of these make it to the new menu!
I ordered the Stuffed Bell Pepper with Black Beans and Rice. Loved the herbed rice in this! I topped it with some extra guac leftover from my chips.
They had two kinds of vegan tacos — Mushroom Tacos (which were on the old menu too) and Fresh Avocado Tacos. The fresh avocado taco was a vegan spin on the Chubby Vegetarian Taco, which was also on the old menu (and was named for my friend Justin Fox Burks' blog!). That taco had an egg-battered avocado filling. But they made the vegan ones using fresh avocado. Lots of people at the table ordered these, but I didn't sneak a taste.
Chiwawa is also now offering some new side veggie items. Most of them are made with butter, but they were more than willing to make ours with olive oil. So I'm sure they'd do that by request anytime. The Red Potatoes on a stick were pretty popular at our table. Stephen dipped his in guac, and that looked like a great idea.
Nick got the Asparagus Spears prepared with olive oil. Sorry for the crappy photo. I was in a hurry because Nick was about to grab one and stuff it in his mouth. I did get a bite of one of these, and it was fantastic. Very well-seasoned.
If you're local and vegan, stop by Chiwawa soon and let them know you're interested in vegan options! And celebrate their decision to fry the chips in veggie oil by ordering a big ole batch!
Hey there! To my non-local readers, I apologize for the third post in a row about Memphis restaurants. I promise I'll be back with something more universally appealing tomorrow! But I wanted to take a second to update folks on vegan options at Chiwawa, an Overton Square Mexican and American street food joint that's currently reworking its menu. Here's Chiwawa's awesome sign.
Memphis Vegan Dineouts and Potlucks had a meetup there today during brunch hours. In case you're interested in hanging with other Memphis vegans, check out our group page on Meetup.com. And here's a post I did about our last meetup at Fuel Cafe last week. Here's the brunch crowd at Chiwawa today!
Anyway, Chiwawa is formerly the home of the Bianca Dawg. It was a spicy vegan hot dog with slaw on a pretzel bun (an early version was served on a tortilla, and in its last days, it was served on a gluten-free bun) named after yours truly. But they're currently reworking the menu, and sadly, the Bianca Dawg won't be on it (it's okay because I have a
While it was cool to have my own hot dog on the menu, I'm more sad about its loss because it was a great vegan option. And I hate to see vegan options being taken off a menu. But I emailed management, and I've been assured that Chiwawa is looking to have plenty of vegan options on the new menu. And most importantly, Chiwawa now fries their tortilla chips in vegetable oil! Shortly after they opened, I learned that they were frying in beef fat, and I had to avoid the chips. And that made me sad because I love chips! But now, everyone can eat the Tortilla Chips with Guacamole!!! I ordered some at brunch today to celebrate.
Chiwawa offered us some special off-the-menu items at brunch that, while I'm not sure if they'll make it onto the new menu, I'd bet they'd be willing to make these dishes by request. I hope some of these make it to the new menu!
I ordered the Stuffed Bell Pepper with Black Beans and Rice. Loved the herbed rice in this! I topped it with some extra guac leftover from my chips.
They had two kinds of vegan tacos — Mushroom Tacos (which were on the old menu too) and Fresh Avocado Tacos. The fresh avocado taco was a vegan spin on the Chubby Vegetarian Taco, which was also on the old menu (and was named for my friend Justin Fox Burks' blog!). That taco had an egg-battered avocado filling. But they made the vegan ones using fresh avocado. Lots of people at the table ordered these, but I didn't sneak a taste.
Chiwawa is also now offering some new side veggie items. Most of them are made with butter, but they were more than willing to make ours with olive oil. So I'm sure they'd do that by request anytime. The Red Potatoes on a stick were pretty popular at our table. Stephen dipped his in guac, and that looked like a great idea.
Nick got the Asparagus Spears prepared with olive oil. Sorry for the crappy photo. I was in a hurry because Nick was about to grab one and stuff it in his mouth. I did get a bite of one of these, and it was fantastic. Very well-seasoned.
If you're local and vegan, stop by Chiwawa soon and let them know you're interested in vegan options! And celebrate their decision to fry the chips in veggie oil by ordering a big ole batch!
May 14, 2015
Top Vegan Brunch Spots in Memphis!
It's the weekend! And you know what that means? Sleeping in, parties, hangovers, movie nights, snack binges, and most importantly, BRUNCH! I've been meaning to put together a guide to the best vegan brunches in Memphis. And I'm finally getting around to it. The following are my top four faves, though there are a couple of other places to score a tofu scramble.
1. Imagine Vegan Cafe (2299 Young Ave.)
Imagine is the only all-vegan joint serving brunch. So there are no egg or meat dishes wasting space on the menu. And bonus: You never have to smell bacon frying. That's truly one of the grossest smells ever. Here are a few of my favorite dishes, though the brunch menu offers so much more. Note: You can also order anything from their regular menu during brunch hours if you're not feeling breakfast-y. They only sell beer, no liquor.
If you order one thing for brunch at Imagine ever, make it the Memphis Slam — two split biscuits topped with tofu scramble, vegan sausage, vegan cheese, and gravy. Boom. If that seems like too much food, they're happy to make a "half slam" by request.
You can't go wrong with their Breakfast Platter — tofu scramble, biscuit, hash brown, grits (with or without vegan cheese), and your choice of sausage or bacon. I always go sausage because sausage.
Stephanie, Imagine's baker, delivers fresh desserts every Sunday. And she also delivers a vegan tofu quiche. She varies up the flavor. I think this one was a Vegan Sausage and Cheese Quiche. Comes with a salad.
Imagine even has brunch appetizers, like these Sausages In Blankets! Served with maple syrup.
And brunch wouldn't be complete without Waffles!!! They have the most amazing fluffy waffles, and they come heavily buttered and served with tons of syrup. Your choice of sausage or bacon. You know what I'm having.
Remember when I said Stephanie delivers fresh desserts every Sunday? Well, she doesn't mess around. Stephanie's dessert is on point. She varies the selection up weekly, but my faves are her Caramel Pie, Banoffee Pie, Orange Creamsicle Cake, Insanity Bars, Maple Bacon Cupcakes, and Cinnamon Rolls (pictured below).
2. Fuel Cafe (1761 Madison Ave.)
This vegan-friendly joint has one of the best patios in Memphis. It's located in an old service station, so most of the seating is actually outdoors. Inside is very small. Brunches at Fuel are best in the warmer months! Fuel doesn't serve liquor, but they do make creative cocktails with their beers. This is their Fuel Mimosa (hard apple cider with mango juice).
The Tofu Migas is beautiful and delicious — blue corn tortilla chips, tofu scramble, vegan cheese, salsa, and avocado. I love how generous they are with the avocado.
Fuel uses a star-shaped biscuit cutter to make their Biscuits & Gravy!! The gravy is chock full of vegan sausage. On the side is some watermelon.
Fuel has a pretty solid Tofu Scramble. It's heavy on flavor and loaded with veggies.
And if you're not feeling tofu-eggy, there are always Vegan Chili Cheese Fries on the brunch menu. Guaranteed to cure what ails you! The chili they use is made with red beans and quinoa.
3. 3 Angels on Broad (2617 Broad Ave.)
Located in the Broad Avenue Arts District, this kitschy diner is rather small. So arrive early to grab a table or sit at the bar. You might want to sit there anyway because you'll have easy access to these! This is the Margarita Mimosa — a marg spiked with champagne.
3 Angels isn't totally vegan, but they have a few options, including Tofu Scramble. The scramble isn't as well-seasoned as Imagine's or Fuel's, but it's decent. I do love the mushrooms and red peppers. And they serve you a massive plate.
The scramble doesn't come with a side, but they always have a rotating cast of vegan veggie sides to order a la carte. These are the Flat Top Potatoes. Tasty skillet taters with onions and peppers.
3 Angels also has Vegan Biscuits and Gravy, so check that out if you're in the mood for bread.
4. Brother Juniper's (3519 Walker Ave.)
This University-area diner only serves breakfast! And while the vegan options are slim, they do have a few. And they happen to have the BEST TOFU SCRAMBLE IN TOWN. Yes, that's right. If you're in the mood for scramble, go here. Note: This place is ultra-popular. Expect a good long wait for a table, but enjoy a soy latte from the coffee bar while you wait.
On the menu, you'll see a Veggie Sausage Tofu Scramble. Don't order that. The sausage is not vegan, at least not last time I checked. You could order that without the sausage. But I have a better idea. Trust me on this one — go off-menu and order the Fahim's Special. It's a tofu scramble (pictured below) with portabella mushrooms, roasted red peppers, and green onions. It used to be on the menu, but it contained kalamata olives. And they stopped carrying olives, so they removed the item from the menu. They're still happy to make it, just without olives. Hint: Always carry kalamata olives in your purse for these occasions!
So there you have it! Now go make brunch your bitch!!
1. Imagine Vegan Cafe (2299 Young Ave.)
Imagine is the only all-vegan joint serving brunch. So there are no egg or meat dishes wasting space on the menu. And bonus: You never have to smell bacon frying. That's truly one of the grossest smells ever. Here are a few of my favorite dishes, though the brunch menu offers so much more. Note: You can also order anything from their regular menu during brunch hours if you're not feeling breakfast-y. They only sell beer, no liquor.
If you order one thing for brunch at Imagine ever, make it the Memphis Slam — two split biscuits topped with tofu scramble, vegan sausage, vegan cheese, and gravy. Boom. If that seems like too much food, they're happy to make a "half slam" by request.
You can't go wrong with their Breakfast Platter — tofu scramble, biscuit, hash brown, grits (with or without vegan cheese), and your choice of sausage or bacon. I always go sausage because sausage.
Stephanie, Imagine's baker, delivers fresh desserts every Sunday. And she also delivers a vegan tofu quiche. She varies up the flavor. I think this one was a Vegan Sausage and Cheese Quiche. Comes with a salad.
Imagine even has brunch appetizers, like these Sausages In Blankets! Served with maple syrup.
And brunch wouldn't be complete without Waffles!!! They have the most amazing fluffy waffles, and they come heavily buttered and served with tons of syrup. Your choice of sausage or bacon. You know what I'm having.
Remember when I said Stephanie delivers fresh desserts every Sunday? Well, she doesn't mess around. Stephanie's dessert is on point. She varies the selection up weekly, but my faves are her Caramel Pie, Banoffee Pie, Orange Creamsicle Cake, Insanity Bars, Maple Bacon Cupcakes, and Cinnamon Rolls (pictured below).
2. Fuel Cafe (1761 Madison Ave.)
This vegan-friendly joint has one of the best patios in Memphis. It's located in an old service station, so most of the seating is actually outdoors. Inside is very small. Brunches at Fuel are best in the warmer months! Fuel doesn't serve liquor, but they do make creative cocktails with their beers. This is their Fuel Mimosa (hard apple cider with mango juice).
The Tofu Migas is beautiful and delicious — blue corn tortilla chips, tofu scramble, vegan cheese, salsa, and avocado. I love how generous they are with the avocado.
Fuel uses a star-shaped biscuit cutter to make their Biscuits & Gravy!! The gravy is chock full of vegan sausage. On the side is some watermelon.
Fuel has a pretty solid Tofu Scramble. It's heavy on flavor and loaded with veggies.
And if you're not feeling tofu-eggy, there are always Vegan Chili Cheese Fries on the brunch menu. Guaranteed to cure what ails you! The chili they use is made with red beans and quinoa.
3. 3 Angels on Broad (2617 Broad Ave.)
Located in the Broad Avenue Arts District, this kitschy diner is rather small. So arrive early to grab a table or sit at the bar. You might want to sit there anyway because you'll have easy access to these! This is the Margarita Mimosa — a marg spiked with champagne.
3 Angels isn't totally vegan, but they have a few options, including Tofu Scramble. The scramble isn't as well-seasoned as Imagine's or Fuel's, but it's decent. I do love the mushrooms and red peppers. And they serve you a massive plate.
The scramble doesn't come with a side, but they always have a rotating cast of vegan veggie sides to order a la carte. These are the Flat Top Potatoes. Tasty skillet taters with onions and peppers.
3 Angels also has Vegan Biscuits and Gravy, so check that out if you're in the mood for bread.
4. Brother Juniper's (3519 Walker Ave.)
This University-area diner only serves breakfast! And while the vegan options are slim, they do have a few. And they happen to have the BEST TOFU SCRAMBLE IN TOWN. Yes, that's right. If you're in the mood for scramble, go here. Note: This place is ultra-popular. Expect a good long wait for a table, but enjoy a soy latte from the coffee bar while you wait.
On the menu, you'll see a Veggie Sausage Tofu Scramble. Don't order that. The sausage is not vegan, at least not last time I checked. You could order that without the sausage. But I have a better idea. Trust me on this one — go off-menu and order the Fahim's Special. It's a tofu scramble (pictured below) with portabella mushrooms, roasted red peppers, and green onions. It used to be on the menu, but it contained kalamata olives. And they stopped carrying olives, so they removed the item from the menu. They're still happy to make it, just without olives. Hint: Always carry kalamata olives in your purse for these occasions!
So there you have it! Now go make brunch your bitch!!
May 13, 2015
Vegan Meetup at Fuel Cafe!
For the past year or so, I've been going to the Memphis Vegan Dineouts and Potlucks meetups, which are organized through Meetup.com. The group was started by a lovely lady named Susan, who moved to Memphis awhile back and couldn't find any vegan social clubs. So she started one on Meetup.com.
Susan actually came along at JUST THE RIGHT TIME! For about a decade, my friend Vaughan and I ran Food Awareness, a vegetarian/vegan group that gathered once a month for meals at local vegan-friendly restaurants. But Vaughan decided to put Food Awareness on hiatus while he moved into a new house last summer. And well, after that break, he decided he didn't want to organize anymore. I was already organizing Vegan Drinks, and just in the nick of time, Susan arrived and set up this Meetup.com group.
The meetup group gathers more often than Food Awareness ever did or more often than Vegan Drinks does, sometimes with two or three meetings in a month. I can't make it to all of them, but I did get to tonight's meetup at the vegan-friendly Fuel Cafe. Here's who else showed up (Susan is the one in the foreground with the curly hair and black shirt).
I knew I just had to get to this meetup because I love Fuel. I've eaten (and blogged about) brunch and lunch there a few times. But I'm not sure I've ever eaten from their dinner menu. I went with the Veggie Plate with Pan-Fried Tofu, Tarragon Carrots, Smoky Miso Greens, and Brown Rice with Mushroom Gravy. Mmmmm ... gravy. Also, they do tofu right!
This was my first time meeting a few of these folks, so I failed to get their names! I'm so bad with that. But I did get pictures of their food. Hey, I wasn't the only one sticking my camera in other people's plates. Harry was doing it too!
Susan ordered the Dragon Bowl with Tofu — organic brown rice stir-fried with veggies, cashews, teriyaki, and quick pickles.
Rosa got the Quinoa & Red Bean Chili with Vegan Cheese. I've had this a number of times, and it's one of my faves.
Dinesh ordered the Vegan Burger. Fuel has, hands down, the best veggie burger in town. It's homemade, and it's what they use in their vegan tacos on their food truck and in their vegan reuben (served at lunch). Fuel even sells their patties in the deli at our Whole Foods.
Steven and Karen both ordered the Vegan Chopped Salad — lettuce, potatoes, green beans, kalamatas, shaved veggies, artichoke hearts, and crostini. I'll have to try this soon!
Fuel also has vegan cheesecake for dessert, but we were too stuffed to even try it! Anyway, if you're local and want to get in on the meetup group, check it out here. Our next meetup is this Sunday for brunch at Chiwawa!
Susan actually came along at JUST THE RIGHT TIME! For about a decade, my friend Vaughan and I ran Food Awareness, a vegetarian/vegan group that gathered once a month for meals at local vegan-friendly restaurants. But Vaughan decided to put Food Awareness on hiatus while he moved into a new house last summer. And well, after that break, he decided he didn't want to organize anymore. I was already organizing Vegan Drinks, and just in the nick of time, Susan arrived and set up this Meetup.com group.
The meetup group gathers more often than Food Awareness ever did or more often than Vegan Drinks does, sometimes with two or three meetings in a month. I can't make it to all of them, but I did get to tonight's meetup at the vegan-friendly Fuel Cafe. Here's who else showed up (Susan is the one in the foreground with the curly hair and black shirt).
I knew I just had to get to this meetup because I love Fuel. I've eaten (and blogged about) brunch and lunch there a few times. But I'm not sure I've ever eaten from their dinner menu. I went with the Veggie Plate with Pan-Fried Tofu, Tarragon Carrots, Smoky Miso Greens, and Brown Rice with Mushroom Gravy. Mmmmm ... gravy. Also, they do tofu right!
This was my first time meeting a few of these folks, so I failed to get their names! I'm so bad with that. But I did get pictures of their food. Hey, I wasn't the only one sticking my camera in other people's plates. Harry was doing it too!
Susan ordered the Dragon Bowl with Tofu — organic brown rice stir-fried with veggies, cashews, teriyaki, and quick pickles.
Rosa got the Quinoa & Red Bean Chili with Vegan Cheese. I've had this a number of times, and it's one of my faves.
Dinesh ordered the Vegan Burger. Fuel has, hands down, the best veggie burger in town. It's homemade, and it's what they use in their vegan tacos on their food truck and in their vegan reuben (served at lunch). Fuel even sells their patties in the deli at our Whole Foods.
Steven and Karen both ordered the Vegan Chopped Salad — lettuce, potatoes, green beans, kalamatas, shaved veggies, artichoke hearts, and crostini. I'll have to try this soon!
Fuel also has vegan cheesecake for dessert, but we were too stuffed to even try it! Anyway, if you're local and want to get in on the meetup group, check it out here. Our next meetup is this Sunday for brunch at Chiwawa!
May 12, 2015
I Have a Sandwich Named After Me!
There's a new banh mi in town, and it's name is Bianca! Seriously though. This is the Bianca's Banh Mi at Midtown Crossing Grill.
Midtown Crossing is a new-ish pizza joint in my 'hood. Their first menu had some vegetarian options that could be veganized, but they didn't have anything expressly vegan. But the folks who run the place — Octavia and Jeremiah — are awesome and accommodating, so they wanted to add some vegan options. After all, Midtown Crossing is also the home of Cassi's Pink Diva Cupcakery, and she gets lots of vegans coming in for dessert. They need a savory bite while they're there too! Here's an older post I did about Midtown Crossing.
So back to that sandwich: A while back, Octavia told me they were working on some new vegan menu items, and that they wanted to name the vegan banh mi after me! Aw, I was flattered! I absolutely love a good banh mi. The new menu came out yesterday, so I had to stop in and try my namesake sammy.
That's what's on it. Now, you may be thinking that hummus isn't a traditional banh mi ingredient. And while that's true, this housemade red bean hummus has a mild flavor that makes it the perfect replacement for the traditional pate (or mayo) on a meaty banh mi. It's compliments the juicy marinated tofu, thinly sliced cucumbers, spicy jalapenos, and house-made pickled carrots and red onions. Mmmmm. I could eat another one right now!
I haven't had a chance to try the other vegan menu items yet, but I can't wait. There's a Greek Flatbread with hummus, cucumbers, radish, kalamata olives, and garlic olive oil. And there are rice paper Spring Rolls filled with cabbage, candied pecans, basil, and pickled carrots, and they're served with a wasabi vinaigrette.
I love knowing that I can walk across the street and order a sandwich named after me, have a local beer from their bar and catch the Grizzlies game, and close out my meal with a sweet Cassi-made vegan cupcake!
Midtown Crossing is a new-ish pizza joint in my 'hood. Their first menu had some vegetarian options that could be veganized, but they didn't have anything expressly vegan. But the folks who run the place — Octavia and Jeremiah — are awesome and accommodating, so they wanted to add some vegan options. After all, Midtown Crossing is also the home of Cassi's Pink Diva Cupcakery, and she gets lots of vegans coming in for dessert. They need a savory bite while they're there too! Here's an older post I did about Midtown Crossing.
So back to that sandwich: A while back, Octavia told me they were working on some new vegan menu items, and that they wanted to name the vegan banh mi after me! Aw, I was flattered! I absolutely love a good banh mi. The new menu came out yesterday, so I had to stop in and try my namesake sammy.
That's what's on it. Now, you may be thinking that hummus isn't a traditional banh mi ingredient. And while that's true, this housemade red bean hummus has a mild flavor that makes it the perfect replacement for the traditional pate (or mayo) on a meaty banh mi. It's compliments the juicy marinated tofu, thinly sliced cucumbers, spicy jalapenos, and house-made pickled carrots and red onions. Mmmmm. I could eat another one right now!
I haven't had a chance to try the other vegan menu items yet, but I can't wait. There's a Greek Flatbread with hummus, cucumbers, radish, kalamata olives, and garlic olive oil. And there are rice paper Spring Rolls filled with cabbage, candied pecans, basil, and pickled carrots, and they're served with a wasabi vinaigrette.
I love knowing that I can walk across the street and order a sandwich named after me, have a local beer from their bar and catch the Grizzlies game, and close out my meal with a sweet Cassi-made vegan cupcake!
May 11, 2015
Stuff I Ate
I had a review planned for tonight for a new and awesome protein powder. And I had smoothie recipes all lined up and ready to share. But it seems that in a recent massive iPhone photo purge, I accidentally deleted a photo of one of those smoothies. So I'll have to make it again and try that post later. So for now, here's some stuff I ate over the past week!
The weekend before last was the Beale Street Music Fest, a three-day, outdoor fest on the banks of the Mississippi River. This year, I saw Soul Asylum (!!!), The Pixies, Lindsey Stirling, and just a few minutes of Flogging Molly (because they were stupidly scheduled at the same time as Lindsey Stirling). Anyway, I go to this fest every year, and vegan food is always hard to find. It's all Pronto Pups and funnel cakes and whatnot.
But just when I was about to abandon hope and settle for a dinner of fries, I spotted this food truck!
Yay!!!!!! I ordered the Vegan Platter, which came with Mock Fried Fish Curry, Basmati Rice, Salad with Vegenaise Dressing, Puffed Bread, and (not pictured) a Tamarind Tea Cooler. It was also supposed to have a vegan dessert, but I think they were out.
Mmmmm. The curry was fantastic. I was worried that it might taste sea veggie-ish, but it didn't. The mock fish was more like seitan. And that puffed bread just melted in my mouth. They also had Samosas with Sweet and Sour Chutney, so I had to get one of those too! This thing was HUGE!
The next day at the fest, I headed back to the truck, hoping for another samosa. But they'd changed the menu up. No samosas. But they did have some fire Chinese Fried Rice. It said "Chinese" on the menu, but it was actually seasoned with Indian flavors. Omg, you can't tell in this pic, but it was to die for. Sadly, I got the last serving, and I think I got screwed a little on the portion. The woman in front of me ordered the same thing and got a bit more.
Speaking of music fest, I went to Imagine Vegan Cafe for brunch on the Sunday morning before heading back down to the fest. Had a bit of a festival hangover from Saturday night, so I fixed it with a plate of brown fried stuff and carbs — Vegan Drumsticks, Vegan Mac & Cheese, and a Hash Brown. Weird but delicious.
Been trying to eat a little healthier at home post-music fest. Lots of bagels with Kite Hill Vegan Chive Cream Cheese and Tomatoes with Kale Salad on the side. Breakfast of champions.
One day, I had this light lunch of a Salad and Vegan Cheese & Crackers. I used lettuce that I grew in a pot on my front porch! And that's Follow Your Heart Vegan Mozzarella.
More Vegan Tacos from the Fuel Food Truck, eaten at my desk last Friday.
And there is always room for cupcakes! Had this Snickerdoodle Cupcake from Pink Diva Cupcakery last Friday during the Choose 901 Pop-Up Shop.
The weekend before last was the Beale Street Music Fest, a three-day, outdoor fest on the banks of the Mississippi River. This year, I saw Soul Asylum (!!!), The Pixies, Lindsey Stirling, and just a few minutes of Flogging Molly (because they were stupidly scheduled at the same time as Lindsey Stirling). Anyway, I go to this fest every year, and vegan food is always hard to find. It's all Pronto Pups and funnel cakes and whatnot.
But just when I was about to abandon hope and settle for a dinner of fries, I spotted this food truck!
Yay!!!!!! I ordered the Vegan Platter, which came with Mock Fried Fish Curry, Basmati Rice, Salad with Vegenaise Dressing, Puffed Bread, and (not pictured) a Tamarind Tea Cooler. It was also supposed to have a vegan dessert, but I think they were out.
Mmmmm. The curry was fantastic. I was worried that it might taste sea veggie-ish, but it didn't. The mock fish was more like seitan. And that puffed bread just melted in my mouth. They also had Samosas with Sweet and Sour Chutney, so I had to get one of those too! This thing was HUGE!
The next day at the fest, I headed back to the truck, hoping for another samosa. But they'd changed the menu up. No samosas. But they did have some fire Chinese Fried Rice. It said "Chinese" on the menu, but it was actually seasoned with Indian flavors. Omg, you can't tell in this pic, but it was to die for. Sadly, I got the last serving, and I think I got screwed a little on the portion. The woman in front of me ordered the same thing and got a bit more.
Speaking of music fest, I went to Imagine Vegan Cafe for brunch on the Sunday morning before heading back down to the fest. Had a bit of a festival hangover from Saturday night, so I fixed it with a plate of brown fried stuff and carbs — Vegan Drumsticks, Vegan Mac & Cheese, and a Hash Brown. Weird but delicious.
Been trying to eat a little healthier at home post-music fest. Lots of bagels with Kite Hill Vegan Chive Cream Cheese and Tomatoes with Kale Salad on the side. Breakfast of champions.
One day, I had this light lunch of a Salad and Vegan Cheese & Crackers. I used lettuce that I grew in a pot on my front porch! And that's Follow Your Heart Vegan Mozzarella.
More Vegan Tacos from the Fuel Food Truck, eaten at my desk last Friday.
And there is always room for cupcakes! Had this Snickerdoodle Cupcake from Pink Diva Cupcakery last Friday during the Choose 901 Pop-Up Shop.
May 10, 2015
A Very Mexican Mother's Day!
Feliz día de la madre, Mama Crunk! Forgive me, Spanish-speaking readers, if I got that wrong. I used Google Translate. Anyway, as you might have guessed from that intro, my mama and I had Mexican food for Mother's Day!
I drove to Jonesboro for the second time this week to hang out with my mama. Her birthday is just a few days before Mother's Day, so I get lots of mama time in early May. Here we are in my parents' "Harley room." They're bikers, so my mama decorated their TV room (that's what Arkansas people call the den) in Harley stuff. And yes, she painted the walls "Harley orange" because they're that hardcore.
Anyway, we did a mother-daughter lunch at a Mexican restaurant. Of course, that started with Chips & Salsa. We ordered guacamole too, but the server forgot to bring it out until we got our entree.
I got the Vegetarian Fajitas. I love how many veggies they put in their fajita mix — cauliflower, carrots, broccoli, squash, onions, peppers, mushrooms!
On the side were Beans, Rice, and a Guacamole Salad with Pico.
A word on my dining-out philosophy: When I eat at Mexican joints, if the beans and rice are listed under the vegetarian section of the menu, I take their word for it. I'm sure some places use lard in the beans or chicken stock in the rice and still label them as vegetarian. But honestly, I don't want to know. I don't eat Mexican food out often (mostly just when visiting my parents), so I'd rather just hope for the best and not ask.
For me, I feel like grilling servers with questions makes veganism seem unnecessarily hard, thus possibly turning off servers (and the people dining with you) to veganism entirely. My goal as a vegan to push as many others toward veganism as possible, so I definitely don't want to make it seem hard or unforgiving. There are some questions I always ask, such as "Are there eggs in the veggie burger patty?" or "Is the bun buttered?" But when something is labeled veg on a menu, I don't like to ask further questions.
But everybody's different, and there's no wrong way to dine out as a vegan. I'll be leading a class discussion on the topic of vegan dining out philiosophies at Vida Vegan Con in Austin at the end of the month (my class is on Sunday, May 31st)! I'll discuss my personal philosophy, and then we'll open up the discussion to talk about how everyone orders and why they ask (or don't ask) the questions they do. We'll also discuss the ethics of vegan drinking, like whether or not you drink wines or beers that you don't know the veganness of (hint: I don't worry about that). And if time allows, we may also discuss palm oil ethics and fair trade. I'll also be hosting a separate kombucha-brewing demo during the VVC Vegan Bazaar on Friday, May 29th!
If you're coming to Austin for VVC, I hope to see you there! It's the — sniff, sniff — very last VVC, so don't miss it. I'm happy to say that I've had the opportunity to present at all three Vida Vegan Cons, and I can't wait for this one.
I drove to Jonesboro for the second time this week to hang out with my mama. Her birthday is just a few days before Mother's Day, so I get lots of mama time in early May. Here we are in my parents' "Harley room." They're bikers, so my mama decorated their TV room (that's what Arkansas people call the den) in Harley stuff. And yes, she painted the walls "Harley orange" because they're that hardcore.
Anyway, we did a mother-daughter lunch at a Mexican restaurant. Of course, that started with Chips & Salsa. We ordered guacamole too, but the server forgot to bring it out until we got our entree.
I got the Vegetarian Fajitas. I love how many veggies they put in their fajita mix — cauliflower, carrots, broccoli, squash, onions, peppers, mushrooms!
On the side were Beans, Rice, and a Guacamole Salad with Pico.
A word on my dining-out philosophy: When I eat at Mexican joints, if the beans and rice are listed under the vegetarian section of the menu, I take their word for it. I'm sure some places use lard in the beans or chicken stock in the rice and still label them as vegetarian. But honestly, I don't want to know. I don't eat Mexican food out often (mostly just when visiting my parents), so I'd rather just hope for the best and not ask.
For me, I feel like grilling servers with questions makes veganism seem unnecessarily hard, thus possibly turning off servers (and the people dining with you) to veganism entirely. My goal as a vegan to push as many others toward veganism as possible, so I definitely don't want to make it seem hard or unforgiving. There are some questions I always ask, such as "Are there eggs in the veggie burger patty?" or "Is the bun buttered?" But when something is labeled veg on a menu, I don't like to ask further questions.
But everybody's different, and there's no wrong way to dine out as a vegan. I'll be leading a class discussion on the topic of vegan dining out philiosophies at Vida Vegan Con in Austin at the end of the month (my class is on Sunday, May 31st)! I'll discuss my personal philosophy, and then we'll open up the discussion to talk about how everyone orders and why they ask (or don't ask) the questions they do. We'll also discuss the ethics of vegan drinking, like whether or not you drink wines or beers that you don't know the veganness of (hint: I don't worry about that). And if time allows, we may also discuss palm oil ethics and fair trade. I'll also be hosting a separate kombucha-brewing demo during the VVC Vegan Bazaar on Friday, May 29th!
If you're coming to Austin for VVC, I hope to see you there! It's the — sniff, sniff — very last VVC, so don't miss it. I'm happy to say that I've had the opportunity to present at all three Vida Vegan Cons, and I can't wait for this one.
May 7, 2015
1913 Tea Party!
I'm working my way through the 20th century, veganizing recipes over the past decades. It's for my next cookbook project. And I'm just getting started on the 1910 to 1920 chapter. It's a weird decade that I don't know much about. But I've started my research using the Food Timeline website, which is an awesome resource.
On that site, there's a sample menu from a 1913 tea party. When I read it, I imagined finely dressed, well-to-do ladies sitting around, sipping tea and munching on dainty cakes and finger sandwiches. So I came up with a couple fun tea party recipes!
You can't have a tea party without Cucumber & Cream Cheese Sandwiches!
For these, I marinated cucumber slices in seasoned rice vinegar, and then I layered them on some oat bread that has a very similar texture of plain white bread. Because you need white bread for a soft finger sandwich. Any vegan cream cheese will do, but I used Kite Hill's Chive Cream Cheese (made from almonds) because it's the best! Oh, and you simply must cut off those crusts! Don't worry, I ate them too.
And cakes are a must. The Food Timeline recommended Orange Sponge Cake, so I developed a recipe for a soft and spongy one with orange zest and orange juice.
Loved this bundt cake! Simple, soft cakes without frosting are so yummy sometimes. This was super-moist thanks to lots of applesauce and a bit of oil. I brought some leftover cake to work, and it went over well with the co-workers. One suggested that the orange flavor could be more prominent though, so next time, I'll try adding some orange extract.
I had my little tea party at lunch time on Wednesday, and I made a hot cup of Earl Gray with coconut milk to accompany my sandwiches and cake. Lovely!
On that site, there's a sample menu from a 1913 tea party. When I read it, I imagined finely dressed, well-to-do ladies sitting around, sipping tea and munching on dainty cakes and finger sandwiches. So I came up with a couple fun tea party recipes!
You can't have a tea party without Cucumber & Cream Cheese Sandwiches!
For these, I marinated cucumber slices in seasoned rice vinegar, and then I layered them on some oat bread that has a very similar texture of plain white bread. Because you need white bread for a soft finger sandwich. Any vegan cream cheese will do, but I used Kite Hill's Chive Cream Cheese (made from almonds) because it's the best! Oh, and you simply must cut off those crusts! Don't worry, I ate them too.
And cakes are a must. The Food Timeline recommended Orange Sponge Cake, so I developed a recipe for a soft and spongy one with orange zest and orange juice.
Loved this bundt cake! Simple, soft cakes without frosting are so yummy sometimes. This was super-moist thanks to lots of applesauce and a bit of oil. I brought some leftover cake to work, and it went over well with the co-workers. One suggested that the orange flavor could be more prominent though, so next time, I'll try adding some orange extract.
I had my little tea party at lunch time on Wednesday, and I made a hot cup of Earl Gray with coconut milk to accompany my sandwiches and cake. Lovely!
May 6, 2015
#FuelYourBetter & Vega Sport Mocha!!
Well, I'm still not back to running. Been out of the game with a bad case of runner's knee since the Little Rock Half on March 1st. But it doesn't bother me while walking or really even squatting right now, so tomorrow, I'm gonna get back out there and see what I can do. Even if I can just run for 10 minutes, I'll be happy.
But I gotta get back to running soon because I plan to run my first full marathon this December. And quite frankly, it's nearly impossible for me to burn more calories than I eat (and drink) without running. Long breaks are not good for my pants. And I can't afford new pants. So that said, I'm super excited about Vega's new #FuelYourBetter campaign for runners.
The makers of my favorite vegan protein powder have posted FREE 10K, Half, and Full Marathon training plans. And they've included fueling plans with what to eat before, during, and after your training runs, as well as meal plans (with free breakfast, lunch, and dinner recipes) for how to best eat while training for a race. And they've even posted some sample playlists (with contributions from Vega blogger fans, including yours truly!).
I'll definitely be using their full marathon training plan closer to race day. I'd been looking for a good plan, and this one seems perfect with lots of specifics on what days to do different types of runs (tempos, hill repeats, speedwork, etc.).
I'm also super excited about the new Vega Sport Performance Protein in Mocha !
Mocha flavor came out in the Vega One formula a few months ago, but now it's available in the Sport blend. Vega Sport is specially formulated to help you recharge and rebuild, so you can reduce recovery time between training sessions. There are 25 grams of plant-based protein (pea, sacha inchi, sprouted brown rice, and alfalfa) in every scoop. Plus, there is calcium, amino acids, and digestive enzymes.
I created a new recipe using Vega Sport Mocha that's ideal for kicking off your morning after a long run. Here's my Mexican Mocha Protein Smoothie!
Mexican Mocha Protein Smoothie
1 cup plant milk (I used vanilla coconut)
1/2 cup cold strong coffee
1 frozen banana
1 scoop Vega Sport Performance Protein Mocha
1 tsp. cinnamon
Pinch of cayenne
A few ice cubes
Put the ingredients in a blender and blend on high until creamy!
But I gotta get back to running soon because I plan to run my first full marathon this December. And quite frankly, it's nearly impossible for me to burn more calories than I eat (and drink) without running. Long breaks are not good for my pants. And I can't afford new pants. So that said, I'm super excited about Vega's new #FuelYourBetter campaign for runners.
The makers of my favorite vegan protein powder have posted FREE 10K, Half, and Full Marathon training plans. And they've included fueling plans with what to eat before, during, and after your training runs, as well as meal plans (with free breakfast, lunch, and dinner recipes) for how to best eat while training for a race. And they've even posted some sample playlists (with contributions from Vega blogger fans, including yours truly!).
I'll definitely be using their full marathon training plan closer to race day. I'd been looking for a good plan, and this one seems perfect with lots of specifics on what days to do different types of runs (tempos, hill repeats, speedwork, etc.).
I'm also super excited about the new Vega Sport Performance Protein in Mocha !
Mocha flavor came out in the Vega One formula a few months ago, but now it's available in the Sport blend. Vega Sport is specially formulated to help you recharge and rebuild, so you can reduce recovery time between training sessions. There are 25 grams of plant-based protein (pea, sacha inchi, sprouted brown rice, and alfalfa) in every scoop. Plus, there is calcium, amino acids, and digestive enzymes.
I created a new recipe using Vega Sport Mocha that's ideal for kicking off your morning after a long run. Here's my Mexican Mocha Protein Smoothie!
Mexican Mocha Protein Smoothie
1 cup plant milk (I used vanilla coconut)
1/2 cup cold strong coffee
1 frozen banana
1 scoop Vega Sport Performance Protein Mocha
1 tsp. cinnamon
Pinch of cayenne
A few ice cubes
Put the ingredients in a blender and blend on high until creamy!
May 5, 2015
Hot Damn, It's Cinco de Mayo!
Horray! It's the fifth of May, the day when Americans celebrate Mexican independence even though the holiday isn't actually about Mexican independence. It's really just a commemoration of the Mexican victory against the French in in the 1862 Battle of Puebla, and the real Mexican Independence Day is in September (and largely ignored by Americans).
But hey, like most Americans, I'll take any excuse to eat Mexican food and drink margaritas. I'd originally planned to join some vegan friends at Cafe Ole tonight. But after eating fest-y food at a weekend music fest and eating Chinese takeout and cupcakes at my mama's birthday yesterday, I was really craving a home-cooked meal. And it just happened that I got a review copy of the expanded 10th anniversary edition of Hot Damn and Hell Yeah: Recipes for Hungry Banditos in the mail recently.
This classic cook-zine (from Microcosm) is filled with vegan Tex-Mex and Southern recipes. And what better way to celebrate an Americanized Mexican holiday than with Americanized Mexican food — Tex-Mex!! I opted for the Summer Vegetable Enchiladas and the Refried Beans from the book.
The soft flour tortilla enchiladas were stuffed with a mixture of "beef"-marinated tofu, potatoes, tomatoes, carrots, and zucchini, and they're baked with a homemade enchilada sauce that blows the pants (or should I say pantalones?) off storebought sauce.
The beans were just perfect. And so easy! And practically fat-free! There's no oil in this recipe, and even though I typically avoid oil-free stuff (because oil tastes good and it's good for you!), these beans didn't miss it. Better than any Mexican restaurant beans I've had, and I'm sure those are typically cooked with lard.
Here's the enchiladas before going in the oven.
Funny story about that. So my oven sometimes just doesn't work. I'll turn it on to pre-heat, and it'll never get hot. That's what happened tonight as I waited to put these enchiladas in the oven! It was so frustrating, and I was so hungry. So I pulled two enchiladas from this pan, and just warmed them in a cast-iron skillet with a lid. I couldn't flip them, so they got a little brown on the bottom. But they were still very tasty and, I think, prettier than when cooked in the oven. The one in the pic above was cooked in the skillet. Later tonight, my oven finally decided to work, so I was able to cook the rest the right way.
As for Hot Damn and Hell Yeah, I'm loving the new edition. I have the old 2007 second edition, the one that flips over and becomes The Dirty South Cookbook. That edition is fun and definitely less polished than the new one. But the new copy has a ton more recipes. The Refried Beans I made are in both books, but the Summer Vegetable Enchiladas are only in the new one.
In fact, the recipes have pretty much doubled. This edition includes a recipe for tofu/mashed potato-based Breakfast Links, Campfire Chili with beef-style tofu, and (omg) homemade Vanilla Wafer Cookies (for making Banana Pudding!). There's a confectionery chapter with recipes for vegan fudge! And there's Zucchini Bread, Banana Bread, and Herb & Cheese Bisciuits. And best of all, Fried Jalapeno Poppers!
But don't worry. The old standards are still there too — Southern-Fried Spice Mix (for tofu and stuff), Vegetable Mountain with Gravy (just like it sounds), Black Bean & Sweet Potato Burritos, and Sweet Potato Pie.
Obviously, this is the perfect cookbook for Cinco de Mayo, but it's great any day of the year. Cheers! Let's drink to that. To wash down my enchiladas, I had a Stinky Gringo Margarita that my mom gave me yesterday to take home.
You know, I'm usually not a pre-made mix girl. I make my margs at home with tequila and fresh lime. But I didn't have any tequila (or limes) and didn't want to buy a whole bottle, so this was perfect. Classed it up in my Ball jar wine stem!
But hey, like most Americans, I'll take any excuse to eat Mexican food and drink margaritas. I'd originally planned to join some vegan friends at Cafe Ole tonight. But after eating fest-y food at a weekend music fest and eating Chinese takeout and cupcakes at my mama's birthday yesterday, I was really craving a home-cooked meal. And it just happened that I got a review copy of the expanded 10th anniversary edition of Hot Damn and Hell Yeah: Recipes for Hungry Banditos in the mail recently.
This classic cook-zine (from Microcosm) is filled with vegan Tex-Mex and Southern recipes. And what better way to celebrate an Americanized Mexican holiday than with Americanized Mexican food — Tex-Mex!! I opted for the Summer Vegetable Enchiladas and the Refried Beans from the book.
The soft flour tortilla enchiladas were stuffed with a mixture of "beef"-marinated tofu, potatoes, tomatoes, carrots, and zucchini, and they're baked with a homemade enchilada sauce that blows the pants (or should I say pantalones?) off storebought sauce.
The beans were just perfect. And so easy! And practically fat-free! There's no oil in this recipe, and even though I typically avoid oil-free stuff (because oil tastes good and it's good for you!), these beans didn't miss it. Better than any Mexican restaurant beans I've had, and I'm sure those are typically cooked with lard.
Here's the enchiladas before going in the oven.
Funny story about that. So my oven sometimes just doesn't work. I'll turn it on to pre-heat, and it'll never get hot. That's what happened tonight as I waited to put these enchiladas in the oven! It was so frustrating, and I was so hungry. So I pulled two enchiladas from this pan, and just warmed them in a cast-iron skillet with a lid. I couldn't flip them, so they got a little brown on the bottom. But they were still very tasty and, I think, prettier than when cooked in the oven. The one in the pic above was cooked in the skillet. Later tonight, my oven finally decided to work, so I was able to cook the rest the right way.
As for Hot Damn and Hell Yeah, I'm loving the new edition. I have the old 2007 second edition, the one that flips over and becomes The Dirty South Cookbook. That edition is fun and definitely less polished than the new one. But the new copy has a ton more recipes. The Refried Beans I made are in both books, but the Summer Vegetable Enchiladas are only in the new one.
In fact, the recipes have pretty much doubled. This edition includes a recipe for tofu/mashed potato-based Breakfast Links, Campfire Chili with beef-style tofu, and (omg) homemade Vanilla Wafer Cookies (for making Banana Pudding!). There's a confectionery chapter with recipes for vegan fudge! And there's Zucchini Bread, Banana Bread, and Herb & Cheese Bisciuits. And best of all, Fried Jalapeno Poppers!
But don't worry. The old standards are still there too — Southern-Fried Spice Mix (for tofu and stuff), Vegetable Mountain with Gravy (just like it sounds), Black Bean & Sweet Potato Burritos, and Sweet Potato Pie.
Obviously, this is the perfect cookbook for Cinco de Mayo, but it's great any day of the year. Cheers! Let's drink to that. To wash down my enchiladas, I had a Stinky Gringo Margarita that my mom gave me yesterday to take home.
You know, I'm usually not a pre-made mix girl. I make my margs at home with tequila and fresh lime. But I didn't have any tequila (or limes) and didn't want to buy a whole bottle, so this was perfect. Classed it up in my Ball jar wine stem!
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