Bianca Phillips's Blog, page 180
February 12, 2015
Ozery Bakery Bread!
The fine folks at Ozery Bakery shipped me samples to review back in January, and they arrived THE VERY DAY my raw food cleanse ended. After three weeks without bread (except for sprouted grain), this shipment was like manna from heaven. And they sent so much!
There were four packages of Morning Rounds — pillowy soft flatbreads about the size of my hand that are flecked with healthy grains and fruit.
And three packs of their Snacking Rounds — smaller, palm-sized versions of the same bun. Great for quick snacks.
Of course, I can't eat all that bread before it goes bad. So I cleared out some room in my freezer to store my new stash. These rounds freeze and thaw beautifully. In fact, Ozery Bakery recommends freezing the bread if you don't plan to eat it quickly because there are no preservatives. All the rounds are vegan of course, and they're all-natural and multi-grain.
On my first full day off the cleanse, I enjoyed this Muesli Morning Round with Go Veggie! vegan strawberry cream cheese for breakfast (and a little vegan sausage on the side). The bun was flecked mixed grains, dried apples, raisins, sunflower seed, and flax seeds. It was like eating muesli but in bread form.
I was really blown away by how soft this bread is. I just took a round straight from the freezer, popped it in the toaster, and boom — instant warm, bakery-fresh bread.
A couple days later, I discovered that a Morning Round with nut butter was the perfect food to fuel my long Saturday runs. Before short runs, I eat low-cal bars, but before longer runs, I need more sustenance. This Date & Chia Morning Round with Justin's Vanilla Almond Butter did the trick. And I didn't get the weird tummy issues I get when I eat sprouted grain bread before runs. (Does anyone else have trouble digesting sprouted grain before runs?). I think these buns are my favorite because they have giant chunks of dates!
I tried the Cranberry & Orange Morning Round with more of that strawberry cream cheese, but I also added a scoop of raw cranberry sauce leftover from my raw cleanse. These buns have a comforting citrus-y and tangy flavor from the dried cranberries and orange bits.
I finally tried the Apple & Cinnamon Morning Rounds this morning! And I topped these sweet buns, which were loaded with dried apple, with homemade Maple Cinnamon Walnut Butter that I made using a recipe from last month's Runner's World magazine.
The Snacking Rounds they sent are the same flavors, but they're about half the size of the Morning Rounds. I'm snacking more in the New Year (that was one of my resolutions), and these have been perfect for that mid-morning hunger. Been eating these with a little vegan cream cheese on week days around 11 a.m.
There were four packages of Morning Rounds — pillowy soft flatbreads about the size of my hand that are flecked with healthy grains and fruit.
And three packs of their Snacking Rounds — smaller, palm-sized versions of the same bun. Great for quick snacks.
Of course, I can't eat all that bread before it goes bad. So I cleared out some room in my freezer to store my new stash. These rounds freeze and thaw beautifully. In fact, Ozery Bakery recommends freezing the bread if you don't plan to eat it quickly because there are no preservatives. All the rounds are vegan of course, and they're all-natural and multi-grain.
On my first full day off the cleanse, I enjoyed this Muesli Morning Round with Go Veggie! vegan strawberry cream cheese for breakfast (and a little vegan sausage on the side). The bun was flecked mixed grains, dried apples, raisins, sunflower seed, and flax seeds. It was like eating muesli but in bread form.
I was really blown away by how soft this bread is. I just took a round straight from the freezer, popped it in the toaster, and boom — instant warm, bakery-fresh bread.
A couple days later, I discovered that a Morning Round with nut butter was the perfect food to fuel my long Saturday runs. Before short runs, I eat low-cal bars, but before longer runs, I need more sustenance. This Date & Chia Morning Round with Justin's Vanilla Almond Butter did the trick. And I didn't get the weird tummy issues I get when I eat sprouted grain bread before runs. (Does anyone else have trouble digesting sprouted grain before runs?). I think these buns are my favorite because they have giant chunks of dates!
I tried the Cranberry & Orange Morning Round with more of that strawberry cream cheese, but I also added a scoop of raw cranberry sauce leftover from my raw cleanse. These buns have a comforting citrus-y and tangy flavor from the dried cranberries and orange bits.
I finally tried the Apple & Cinnamon Morning Rounds this morning! And I topped these sweet buns, which were loaded with dried apple, with homemade Maple Cinnamon Walnut Butter that I made using a recipe from last month's Runner's World magazine.
The Snacking Rounds they sent are the same flavors, but they're about half the size of the Morning Rounds. I'm snacking more in the New Year (that was one of my resolutions), and these have been perfect for that mid-morning hunger. Been eating these with a little vegan cream cheese on week days around 11 a.m.
February 11, 2015
Stuff I Ate
I haven't done a round-up of random meals since before my January cleanse! Since that ended in late January, I actually haven't eaten all that much that I haven't already blogged about. But I did manage to scrounge up a few pics on my phone.
For one thing, I've been eating my breakfasts in bowls these days. Loving the Earnest Eats American Blend Hot 'n' Fit Cereal that came in my Vegan Cuts December snack box! The oat mix has pepitas, almonds, sunflower seeds, cranberries, brown sugar, and lots of other goodies already mixed in. I added Bee-Free Honee and blackberries. And on the side, there's Amy's Meatless Veggie Sausages.
Those oats were delicious. But these pictured below were not. I've been reading online about folks putting protein powder in their oatmeal. So I tried it. Yuck! I'll never do this again. It was way too thick and weird. I'll keep my protein powder for my smoothies, thanks.
Also loving Kashi Indigo Morning Gluten-Free Cornflakes! I'm not gluten-free, but I prefer some cereals and pastas to be gluten-free because I think they have a better texture. Cornflakes are one of those things. On the side, there's a Simple Truth Organic Meatless Breakfast Patty and a banana.
For quick dinners, I've been enjoying Simple Truth Organic Meatless Crispy Patties with Terrapin Ridge Pineapple Habanero Sauce and Sriracha, Steamed Kale, and Vegan Mac & Cheese.
And Field Roast Hand-Formed Burgers with Tomato Cayenne Chao Cheese on Ezekiel buns. Omg. If you haven't had the Field Roast burgers or cheese, go to Whole Foods right now and STOCK UP! BEST THING EVER.
I've been eating out a little too. One day, after teaching an Engine 2 class at Whole Foods, I got this Tofu Peanut Bowl with Veggies and Brown Rice from the Wok Street kiosk.
Last Friday, I met up with some folks from the Memphis Vegan Dineouts & Potlucks Meetup group at Deja Vu Creole & Vegetarian Restaurant. Ordered my favorite Mock Chicken Salad Sandwich.
And sides of Roasted Garlic Potatoes and Grilled Cabbage.
I also dined at 3 Angels on Broad last week with my friend Pat. They're under new ownership, and they've revamped their menu. It seems to be a tad less vegan-friendly than before, but they do have these delicious Tofu Angel Wraps now (panko tofu with carrot slaw and soy sauce).
For one thing, I've been eating my breakfasts in bowls these days. Loving the Earnest Eats American Blend Hot 'n' Fit Cereal that came in my Vegan Cuts December snack box! The oat mix has pepitas, almonds, sunflower seeds, cranberries, brown sugar, and lots of other goodies already mixed in. I added Bee-Free Honee and blackberries. And on the side, there's Amy's Meatless Veggie Sausages.
Those oats were delicious. But these pictured below were not. I've been reading online about folks putting protein powder in their oatmeal. So I tried it. Yuck! I'll never do this again. It was way too thick and weird. I'll keep my protein powder for my smoothies, thanks.
Also loving Kashi Indigo Morning Gluten-Free Cornflakes! I'm not gluten-free, but I prefer some cereals and pastas to be gluten-free because I think they have a better texture. Cornflakes are one of those things. On the side, there's a Simple Truth Organic Meatless Breakfast Patty and a banana.
For quick dinners, I've been enjoying Simple Truth Organic Meatless Crispy Patties with Terrapin Ridge Pineapple Habanero Sauce and Sriracha, Steamed Kale, and Vegan Mac & Cheese.
And Field Roast Hand-Formed Burgers with Tomato Cayenne Chao Cheese on Ezekiel buns. Omg. If you haven't had the Field Roast burgers or cheese, go to Whole Foods right now and STOCK UP! BEST THING EVER.
I've been eating out a little too. One day, after teaching an Engine 2 class at Whole Foods, I got this Tofu Peanut Bowl with Veggies and Brown Rice from the Wok Street kiosk.
Last Friday, I met up with some folks from the Memphis Vegan Dineouts & Potlucks Meetup group at Deja Vu Creole & Vegetarian Restaurant. Ordered my favorite Mock Chicken Salad Sandwich.
And sides of Roasted Garlic Potatoes and Grilled Cabbage.
I also dined at 3 Angels on Broad last week with my friend Pat. They're under new ownership, and they've revamped their menu. It seems to be a tad less vegan-friendly than before, but they do have these delicious Tofu Angel Wraps now (panko tofu with carrot slaw and soy sauce).
February 10, 2015
Zion Health Beauty Review
Being vegan isn't just about eating delicious, cruelty-free meals. I mean, that's a big part. And probably the most fun part. Get a room of vegans together for more than five minutes, and I guarantee the conversation will turn to food.
But what we put onto our bodies is just as important as what we put into them. And recently, a vegan company called Zion Health asked me to review a few of their Adama line of beauty and body products. I got my choice of a few of their products — shampoos, conditioners, deodorants, soaps, etc. And since we're smack in the middle of nasty dry winter skin season, I opted for a lotion and a soap designed to heal skin wounds.
First up, the lotion. This is Zion Health's Adama Mineral Moisture Daily Lotion.
It's made with chamomile, yarrow, almond oil, and shea butter. Yarrow is said to absorb toxins and promote healing, which sounds a little hocus pocus-y, but my airy-fairy self is sort of into all that. Plus, shea butter. Am I right? Nothing does winter skin better than shea butter. And the lotion is scented with grapefruit peel extract, so it leaves you smelling all citrus-y.
So how did it work? I applied this lotion all over after showering every day for a month. Usually, by mid-winter, I get itchy, dry spots on my legs. Specifically my left shin. There's one patch of skin that breaks out into a desert every winter. And since I've been using this for most of the winter, I haven't had any dry skin on my legs! None! I honestly didn't believe it could work that well because I've tried everything in the past. But this works.
Next up, the Blue Sky Ancient Clay Natural Soap.
Here's what the bar looks like.
This soap is made with Montmorillonite Clay and pineapple essential oils. This type of mineral clay was supposedly used by ancient cultures to heal wounds and skin ailments. Again, sounds a little new age-y. But it couldn't hurt to try. I don't have wounds, but I figured if this stuff could heal, it could also be good for dry skin. I've been using this for the same amount of time as the lotion, and like I said, no dry skin. Also, I love that the soap has bits of coconut in it that act as a body scrub.
Zion Health also sent me a few samples of their Claybrite Natural Toothpaste.
This is also made with Montmorillonite Clay, and it has a similar brown color to the soap. Definitely not the usual Tom's white toothpaste I'm used to. But this stuff is awesome. It has a natural mint flavor, and my teeth just felt super-clean after using it. They say that calcium in the clay helps prevent cavities, whitens teeth, and helps to heal early stages of gum disease. I do have receding gums due to years of brushing too hard, so I should probably order a big tube of this and give it a try!
But what we put onto our bodies is just as important as what we put into them. And recently, a vegan company called Zion Health asked me to review a few of their Adama line of beauty and body products. I got my choice of a few of their products — shampoos, conditioners, deodorants, soaps, etc. And since we're smack in the middle of nasty dry winter skin season, I opted for a lotion and a soap designed to heal skin wounds.
First up, the lotion. This is Zion Health's Adama Mineral Moisture Daily Lotion.
It's made with chamomile, yarrow, almond oil, and shea butter. Yarrow is said to absorb toxins and promote healing, which sounds a little hocus pocus-y, but my airy-fairy self is sort of into all that. Plus, shea butter. Am I right? Nothing does winter skin better than shea butter. And the lotion is scented with grapefruit peel extract, so it leaves you smelling all citrus-y.
So how did it work? I applied this lotion all over after showering every day for a month. Usually, by mid-winter, I get itchy, dry spots on my legs. Specifically my left shin. There's one patch of skin that breaks out into a desert every winter. And since I've been using this for most of the winter, I haven't had any dry skin on my legs! None! I honestly didn't believe it could work that well because I've tried everything in the past. But this works.
Next up, the Blue Sky Ancient Clay Natural Soap.
Here's what the bar looks like.
This soap is made with Montmorillonite Clay and pineapple essential oils. This type of mineral clay was supposedly used by ancient cultures to heal wounds and skin ailments. Again, sounds a little new age-y. But it couldn't hurt to try. I don't have wounds, but I figured if this stuff could heal, it could also be good for dry skin. I've been using this for the same amount of time as the lotion, and like I said, no dry skin. Also, I love that the soap has bits of coconut in it that act as a body scrub.
Zion Health also sent me a few samples of their Claybrite Natural Toothpaste.
This is also made with Montmorillonite Clay, and it has a similar brown color to the soap. Definitely not the usual Tom's white toothpaste I'm used to. But this stuff is awesome. It has a natural mint flavor, and my teeth just felt super-clean after using it. They say that calcium in the clay helps prevent cavities, whitens teeth, and helps to heal early stages of gum disease. I do have receding gums due to years of brushing too hard, so I should probably order a big tube of this and give it a try!
February 9, 2015
It's Gumbo Time!
For the third consecutive year, I entered a vegan gumbo in the Tennessee Equality Project Mardi Gras Party & Gumbo Contest! TEP is the statewide lobbying group that fights for pro-LGBT equality legislation and against anti-gay bills. The gumbo event, which raises money for TEP, was this past Sunday. I made a new sign this year!
My friend Greg and I were on a gumbo team together, even though I did all the cooking. But Greg helped unload stuff, and he helped dole out the rice. And he manned the table all by himself when I made beer and bathroom runs.
The event isn't a vegan one. In fact, I've had the only vegan gumbo entered every year that I've been there. Each year, I make a different recipe, and this year, I went with the Okra Gumbo with Chickpeas and Kidney Beans from the Post Punk Kitchen.
It's an Isa recipe, so of course it went over super-well! I didn't count, but I'm almost certain I got more People's Choice Award votes this year than I ever have. We still didn't place in the judge's awards or People's Choice Awards, but I'm thinking that a bean gumbo may be the way to go when feeding omnis.
In my first year, I made the Tempeh Gumbo from Cookin' Crunk, and people liked it. But I had explain what tempeh was, and I think it freaked some people out a little. Last year, I made Bryant Terry's Gumbo Z'herbes from Vegan Soul Kitchen, but I added some sliced, homemade seitan sausage. And a few people said that, even though they liked it, they'd rather not have "fake meat." Now, I tried to explain that seitan isn't fake and that my sausages were homemade from real ingredients. But sigh ... some people just didn't get it.
But everyone understands beans! The not-using-weird-vegan-ingredients approach might be the best one! Also, we noticed that more people approached our booth this year who were either vegan, vegetarian, pescatarian, or allergic to shellfish. For some at the event, we had the only gumbo they could eat!
The event is so festive and fun! There was a New Orleans-style jazz bands, lots of beads, and Mardi Gras colors everywhere. Just look at my friend Nathan!
My friend Greg and I were on a gumbo team together, even though I did all the cooking. But Greg helped unload stuff, and he helped dole out the rice. And he manned the table all by himself when I made beer and bathroom runs.
The event isn't a vegan one. In fact, I've had the only vegan gumbo entered every year that I've been there. Each year, I make a different recipe, and this year, I went with the Okra Gumbo with Chickpeas and Kidney Beans from the Post Punk Kitchen.
It's an Isa recipe, so of course it went over super-well! I didn't count, but I'm almost certain I got more People's Choice Award votes this year than I ever have. We still didn't place in the judge's awards or People's Choice Awards, but I'm thinking that a bean gumbo may be the way to go when feeding omnis.
In my first year, I made the Tempeh Gumbo from Cookin' Crunk, and people liked it. But I had explain what tempeh was, and I think it freaked some people out a little. Last year, I made Bryant Terry's Gumbo Z'herbes from Vegan Soul Kitchen, but I added some sliced, homemade seitan sausage. And a few people said that, even though they liked it, they'd rather not have "fake meat." Now, I tried to explain that seitan isn't fake and that my sausages were homemade from real ingredients. But sigh ... some people just didn't get it.
But everyone understands beans! The not-using-weird-vegan-ingredients approach might be the best one! Also, we noticed that more people approached our booth this year who were either vegan, vegetarian, pescatarian, or allergic to shellfish. For some at the event, we had the only gumbo they could eat!
The event is so festive and fun! There was a New Orleans-style jazz bands, lots of beads, and Mardi Gras colors everywhere. Just look at my friend Nathan!
February 8, 2015
Cassi's Cupcake Pop-Up Shop!
I mentioned last week that my friend Cassi has officially launched her vegan cupcake catering business. You may recall that, at one time, Cassi had dreams of opening a vegan restaurant called The Pink Noodle. But the Universe wanted Cassi to make cupcakes instead. Now the Pink Diva Cupcakery is officially in business.
Cassi launched her online shop last week, so if you're in the area and have a need for vegan cupcakes, hit her up. And today, she held a cupcake pop-up shop to spread the cake love. It was at Co-Motion Studio, the studio where I take hula hooping lessons. And that's only a block from my house in Crosstown. Vegan cupcakes were literally right around the corner.
Cassi had a colorful spread of her various flavors. And when I arrived just a few minutes after the 2:30 p.m. start time, she already had a line. Our friend Susan was there loading up on cake.
There were Crosstown Unicorn Patrol Cupcakes with edible glitter, rainbow frosting, and champagne cake! Just FYI: Crosstown is our neighborhood, and we kind of have a thing for unicorns over here, hence the name.
And there were my personal fave — Cookies 'n' Cream! Cassi's cookies 'n' cream frosting is so light and fluffy.
Snickerdoodle Cupcakes! These taste like cinnamon rolls, but they're cupcakes. Wicked.
Peach Bellini Cupcakes! These have peach vodka in them, and those little plastic squirter things are filled with extra vodka to infuse a special bite of cake. Also, the inside of the cake is stuffed with fresh peach filling.
And Strawberry Shortcake Cupcakes! This was one of the few flavors I'd not yet tried, so I grabbed one for tomorrow's dessert. The insides are stuffed with strawberries!
For today's dessert, I got one of Cassi's new cakes, The Diva Delight. It's a chocolate coffee cupcake with a tofu mousse filling, whipped topping, and a ganache drizzle. She's decided this one will be her signature cupcake, and I can see why. It's so good! The cake is moist and chocolatey. The tofu mousse in the center is a tasty surprise. And that whipped topping! As much as I love traditional buttercream, I think I love whipped cream frostings even more.
Cassi's cupcakes and mini layer cakes are available on her online store for now, but soon, she'll be setting up shop inside Midtown Crossing Grill. The Crosstown bar and pizza joint will be selling Cassi's cakes regularly!
Cassi launched her online shop last week, so if you're in the area and have a need for vegan cupcakes, hit her up. And today, she held a cupcake pop-up shop to spread the cake love. It was at Co-Motion Studio, the studio where I take hula hooping lessons. And that's only a block from my house in Crosstown. Vegan cupcakes were literally right around the corner.
Cassi had a colorful spread of her various flavors. And when I arrived just a few minutes after the 2:30 p.m. start time, she already had a line. Our friend Susan was there loading up on cake.
There were Crosstown Unicorn Patrol Cupcakes with edible glitter, rainbow frosting, and champagne cake! Just FYI: Crosstown is our neighborhood, and we kind of have a thing for unicorns over here, hence the name.
And there were my personal fave — Cookies 'n' Cream! Cassi's cookies 'n' cream frosting is so light and fluffy.
Snickerdoodle Cupcakes! These taste like cinnamon rolls, but they're cupcakes. Wicked.
Peach Bellini Cupcakes! These have peach vodka in them, and those little plastic squirter things are filled with extra vodka to infuse a special bite of cake. Also, the inside of the cake is stuffed with fresh peach filling.
And Strawberry Shortcake Cupcakes! This was one of the few flavors I'd not yet tried, so I grabbed one for tomorrow's dessert. The insides are stuffed with strawberries!
For today's dessert, I got one of Cassi's new cakes, The Diva Delight. It's a chocolate coffee cupcake with a tofu mousse filling, whipped topping, and a ganache drizzle. She's decided this one will be her signature cupcake, and I can see why. It's so good! The cake is moist and chocolatey. The tofu mousse in the center is a tasty surprise. And that whipped topping! As much as I love traditional buttercream, I think I love whipped cream frostings even more.
Cassi's cupcakes and mini layer cakes are available on her online store for now, but soon, she'll be setting up shop inside Midtown Crossing Grill. The Crosstown bar and pizza joint will be selling Cassi's cakes regularly!
February 5, 2015
Isa Live!
Isa Chandra Moskowitz is about as vegan-famous as vegan-famous can get. I mean, she (and partner in crime Terry Hope Romero) practically invented vegan-famous with the Post Punk Kitchen and a million or so amazing vegan cookbooks. They co-wrote Veganomicon, Vegan Cupcakes Take Over the World, Vegan Pie in the Sky, and Vegan Cookies Invade Your Cookie Jar. And on her own, Isa wrote Vegan with a Vengeance, Vegan Brunch, Appetite for Reduction, and Isa Does It.
I don't know about you, but all of the above are among the most used books on my cookbook shelf (okay, more like shelves ... nine to be exact). They're practically required reading for all vegans. Isa's books taught me how to make chickpea cutlets, tofu omelets, never-fail cupcakes, flaky pie crusts, and vegan matzoh balls that don't fall apart. Oh, and perfect pizza crust! The crust recipe in Vegan with a Vengeance is my go-to for homemade pizza.
I've had the pleasure of meeting Isa a number of times at vegan cons and vegfests. And I'd seen her demo (and sampled what she made) before. But since I'm hours away from Isa's Omaha restaurant Modern Love, I'd never eaten a full meal prepared by Isa. Until last night! I learned months ago that Isa would be doing a four-course meal and live demo at City Winery in Nashville (thanks Lesley!), and I scooped up tickets for myself, Pam, and Cassi immediately.
Yesterday, we made the 3 1/2-hour car trip to Nashville. We got there early enough for lunch at Wild Cow and a shopping trip to Trader Joe's and Whole Foods (because Nashville's WF store carries Field Roast burgers and ours doesn't). And then we headed downtown to City Winery for a little pre-gaming before dinner.
At 8 p.m., it was time for dinner! Each course was served with a wine pairing, and then Isa demonstrated how to make each dish. Here she is on stage in her Misfits tee (of course!) talking about grilling tofu.
The first course was a Caesar Salad with Brussels Sprouts, Grilled Tofu, Tahini Caper Dressing, Toasted Pine Nuts, Red Quinoa, and Arugala.
Okay, if you've been reading this blog for awhile, you know how I feel about arugala. Not a fan. But dude, I don't know what Isa (and her band of chef helpers) did with this arugala, but it was actually tasty. Like really tasty. I guess I just have to have it paired with the right flavors. It worked here. But the stars of this dish were the smoky grilled tofu and the grilled romaine. I mean, grilled romaine!! I've never even heard of such a thing. I'm definitely gonna start grilling romaine at home.
The second course was a Tamale with Lentil Chorizo, Mole Rojo, and Guacamole.
Definitely my fave course of the night! I love tamales, and if there's a tamale on my plate, I can guarantee it'll be my favorite thing. But this tamale was extra special. It was stuffed with lentil chorizo and served with a smoky guacamole and some of the best mole sauce I've ever tasted.
The third course was Chickpeas & Biscuits, a creamy chickpea stew with rosemary biscuits.
Another winner. Drop a biscuit in some stew, and I'm in love. The carrots added a nice sweetness, and the cashew cream made it thick and comforting. And the biscuit had a fluffy but firm texture that managed to hold up to the stew without getting too soggy.
Finally, it was time for dessert — Chocolate Mousse Cupcakes with Coconut Whipped Cream.
A cupcake made by the cupcake queen herself! And since Isa doesn't do artificial anything anymore, she now uses tofu mousse atop cupcakes instead of shortening-based frosting. The result was fluffy and light without feeling fatty. The chocolately cake paired perfectly with the whipped coconut cream, the tangy raspberry coulis, and the ganache. And the wine pairing here — a port — was practically made for this dish. Each bite and sip together were pure bliss.
My only complaint —and it nothing to do with Isa! — would be that City Winery was a little skimpy on the wine servings with each pairing. I'd say we got about two ounces per course. Maybe that's how all wine pairing dinners go, but I was expecting full glasses with each course. Am I just a lush? Probably. Anyway, Pam and I had to go to the bar and order extra full glasses of wine mid-way through dinner.
We left with our bellies full (I had to roll my leggings down to my waist so my tummy could bulge out a little) and made our way home. I wish we could have spent the night, but Pam and I had to work today. We didn't get back to Memphis until 2:30 a.m., and I had to get up for work at 7 a.m. But the lack of sleep was totally worth it!
I don't know about you, but all of the above are among the most used books on my cookbook shelf (okay, more like shelves ... nine to be exact). They're practically required reading for all vegans. Isa's books taught me how to make chickpea cutlets, tofu omelets, never-fail cupcakes, flaky pie crusts, and vegan matzoh balls that don't fall apart. Oh, and perfect pizza crust! The crust recipe in Vegan with a Vengeance is my go-to for homemade pizza.
I've had the pleasure of meeting Isa a number of times at vegan cons and vegfests. And I'd seen her demo (and sampled what she made) before. But since I'm hours away from Isa's Omaha restaurant Modern Love, I'd never eaten a full meal prepared by Isa. Until last night! I learned months ago that Isa would be doing a four-course meal and live demo at City Winery in Nashville (thanks Lesley!), and I scooped up tickets for myself, Pam, and Cassi immediately.
Yesterday, we made the 3 1/2-hour car trip to Nashville. We got there early enough for lunch at Wild Cow and a shopping trip to Trader Joe's and Whole Foods (because Nashville's WF store carries Field Roast burgers and ours doesn't). And then we headed downtown to City Winery for a little pre-gaming before dinner.
At 8 p.m., it was time for dinner! Each course was served with a wine pairing, and then Isa demonstrated how to make each dish. Here she is on stage in her Misfits tee (of course!) talking about grilling tofu.
The first course was a Caesar Salad with Brussels Sprouts, Grilled Tofu, Tahini Caper Dressing, Toasted Pine Nuts, Red Quinoa, and Arugala.
Okay, if you've been reading this blog for awhile, you know how I feel about arugala. Not a fan. But dude, I don't know what Isa (and her band of chef helpers) did with this arugala, but it was actually tasty. Like really tasty. I guess I just have to have it paired with the right flavors. It worked here. But the stars of this dish were the smoky grilled tofu and the grilled romaine. I mean, grilled romaine!! I've never even heard of such a thing. I'm definitely gonna start grilling romaine at home.
The second course was a Tamale with Lentil Chorizo, Mole Rojo, and Guacamole.
Definitely my fave course of the night! I love tamales, and if there's a tamale on my plate, I can guarantee it'll be my favorite thing. But this tamale was extra special. It was stuffed with lentil chorizo and served with a smoky guacamole and some of the best mole sauce I've ever tasted.
The third course was Chickpeas & Biscuits, a creamy chickpea stew with rosemary biscuits.
Another winner. Drop a biscuit in some stew, and I'm in love. The carrots added a nice sweetness, and the cashew cream made it thick and comforting. And the biscuit had a fluffy but firm texture that managed to hold up to the stew without getting too soggy.
Finally, it was time for dessert — Chocolate Mousse Cupcakes with Coconut Whipped Cream.
A cupcake made by the cupcake queen herself! And since Isa doesn't do artificial anything anymore, she now uses tofu mousse atop cupcakes instead of shortening-based frosting. The result was fluffy and light without feeling fatty. The chocolately cake paired perfectly with the whipped coconut cream, the tangy raspberry coulis, and the ganache. And the wine pairing here — a port — was practically made for this dish. Each bite and sip together were pure bliss.
My only complaint —and it nothing to do with Isa! — would be that City Winery was a little skimpy on the wine servings with each pairing. I'd say we got about two ounces per course. Maybe that's how all wine pairing dinners go, but I was expecting full glasses with each course. Am I just a lush? Probably. Anyway, Pam and I had to go to the bar and order extra full glasses of wine mid-way through dinner.
We left with our bellies full (I had to roll my leggings down to my waist so my tummy could bulge out a little) and made our way home. I wish we could have spent the night, but Pam and I had to work today. We didn't get back to Memphis until 2:30 a.m., and I had to get up for work at 7 a.m. But the lack of sleep was totally worth it!
February 4, 2015
Lululemon Speed Tights!
Okay, so I know this is a food blog. But I'm also an avid runner. And every once in awhile, I'd like to touch on running stuff — what I eat before and after I run, my races, and as in tonight's post, what I wear.
I'd never been all that picky about running clothes until recently. I used to run in old tees and sweat pants. But Paul had given me a gift card to Breakaway Running for my birthday, and I used most of it on a nice, long-sleeved moisture-wicking shirt. And then I was hooked. I wanted proper running shirts and pants and ear warmers and various other accessories. I've learned that T.J. Maxx is a great resource for affordable, name-brand running gear. But sometimes, a girl needs something special.
So I was THRILLED when Lululemon Athletica offered me a pair of their speed tights! The Memphis store in Regalia Shopping Center is doing a feature on me and my cookbook, Cookin' Crunk, and this blog on their Facebook page this week. And just because, they offered me a pair of tights. I figured it'd be a great opportunity to review them!
Here I am in my new Lululemon Speed Tights last Saturday, after running 10 miles! Oh, and yea, I'm totally rocking that Vega shirt too. Represent!
That may be the only pic I'll ever post of me with absolutely no makeup, btw. I swear I looked better before I ran 10 miles! Anyway, enough about my old face. Check out these pants! I love the disco print!
They're super-soft and super-snug, and they work like compression socks for your whole leg! Plus, there are pockets! Pockets on the side ...
Pockets on the butt ...
In my first half-marathon back in December, I wore a pair of yoga tights, and they had a teensy pocket in the waistband. It was big enough to hold my car key but not big enough to hold my energy gels. So I stuffed them in my sports bra, and when it was time to eat them, they were all sweaty and gross. I mean, I totally ate them anyway. But for my next half in Little Rock this March, I'll have pockets to hold my snacks!
Lululemon Athletica Regalia will post that feature on me soon on their Facebook page. Here's the link.
And unrelated, but I'm actually in Nashville right now watching Isa Live! Isa Chandra Moskowitz is doing a cooking demo and multi-course dinner at City Winery. I scheduled this pants post ahead of time, but when I come back on Thursday, I'll share pics from the Isa event.
I'd never been all that picky about running clothes until recently. I used to run in old tees and sweat pants. But Paul had given me a gift card to Breakaway Running for my birthday, and I used most of it on a nice, long-sleeved moisture-wicking shirt. And then I was hooked. I wanted proper running shirts and pants and ear warmers and various other accessories. I've learned that T.J. Maxx is a great resource for affordable, name-brand running gear. But sometimes, a girl needs something special.
So I was THRILLED when Lululemon Athletica offered me a pair of their speed tights! The Memphis store in Regalia Shopping Center is doing a feature on me and my cookbook, Cookin' Crunk, and this blog on their Facebook page this week. And just because, they offered me a pair of tights. I figured it'd be a great opportunity to review them!
Here I am in my new Lululemon Speed Tights last Saturday, after running 10 miles! Oh, and yea, I'm totally rocking that Vega shirt too. Represent!
That may be the only pic I'll ever post of me with absolutely no makeup, btw. I swear I looked better before I ran 10 miles! Anyway, enough about my old face. Check out these pants! I love the disco print!
They're super-soft and super-snug, and they work like compression socks for your whole leg! Plus, there are pockets! Pockets on the side ...
Pockets on the butt ...
In my first half-marathon back in December, I wore a pair of yoga tights, and they had a teensy pocket in the waistband. It was big enough to hold my car key but not big enough to hold my energy gels. So I stuffed them in my sports bra, and when it was time to eat them, they were all sweaty and gross. I mean, I totally ate them anyway. But for my next half in Little Rock this March, I'll have pockets to hold my snacks!
Lululemon Athletica Regalia will post that feature on me soon on their Facebook page. Here's the link.
And unrelated, but I'm actually in Nashville right now watching Isa Live! Isa Chandra Moskowitz is doing a cooking demo and multi-course dinner at City Winery. I scheduled this pants post ahead of time, but when I come back on Thursday, I'll share pics from the Isa event.
February 3, 2015
Vegan Drinks: Thai Edition (Plus Cupcakes!)
Before I get started on this recap of our January Memphis Vegan Drinks meet-up, I have a fun cupcake announcement! My friend Cassi, who as readers of the blog may remember, was working on opening a vegan restaurant called Pink Noodle. Well, the Universe works in strange ways, and she's found her true calling. It's not noodles. It's vegan cupcakes.
A sampling of Cassi's cake: Peach Bellini, Candy Cane, Whiskey Mini Cake, and Unicorn Glitter!
Cassi has launched her cupcake delivery business, Pink Diva Cupcakery. She does special orders, and she often sells her cakes at Imagine Vegan Cafe. And this weekend, she's having a pop-up shop at Co-Motion Studio (the studio where I take hula-hoop classes!) in Crosstown. The Pink Diva Cupcakery Pop-Up is on Sunday, Feb. 8th from 2:30 to 5 p.m. at 416 N. Cleveland (next to the Hi-Tone). Regular cupcakes are $3, and "happy hour" cupcakes (alcohol-infused) are $5. Here's the event info. And here's her online store where you can order anytime.
If you're not local, sorry for the tease! I'll eat a cupcake (or five) for you. How's that? Speaking of local, our little Vegan Drinks club has been meeting up every month for happy hour for about a year and a half now! We had our last meeting this past Friday at Bangkok Alley downtown.
Some folks started with Salad Rolls.
They looked nice and fat, and I almost ordered some. Until I saw Steven's Thai Rice Balls with Curry Sauce.
These were balls of white rice, crispy on the outside and soft on the inside. And the curry sauce was amazing! They assured us these were vegan. Apparently, they used to use cheese in them, but they stopped awhile back. And although most of their curry sauces contain fish sauce, this one does not.
It was Vegan Drinks, after all. So of course, we had to booze it up. I started with a Sam Adams Winter Lager because, during happy hour, beers are $2. I couldn't pass that up.
But I was really craving red wine, so after my beer, I had a happy hour glass of pinot noir. Only $4. Still not bad!
Of course Cassi and Pam ordered the frou-frou cocktails. Pam liked this because it was called a Phu-ket Island or something along those lines. Just read that aloud like it looks. You'll get it.
Nicole also had some fruity drink, but I can't remember what. I should take notes during these things.
For my entree, I had agreed to split a Tofu Pad See Ew with Susan. After eating appetizers and drinking calories, it seemed like the smartest thing to do. But I was HANGRY. And when this plate arrived, I wanted it all to myself! So we ended up both ordered our own. And then I straight up cleaned my plate. Ate every bite. Loved this rice noodle and fried tofu dish! Will probably be my new Bangkok Alley go-to.
Until next time, cheers!
A sampling of Cassi's cake: Peach Bellini, Candy Cane, Whiskey Mini Cake, and Unicorn Glitter!Cassi has launched her cupcake delivery business, Pink Diva Cupcakery. She does special orders, and she often sells her cakes at Imagine Vegan Cafe. And this weekend, she's having a pop-up shop at Co-Motion Studio (the studio where I take hula-hoop classes!) in Crosstown. The Pink Diva Cupcakery Pop-Up is on Sunday, Feb. 8th from 2:30 to 5 p.m. at 416 N. Cleveland (next to the Hi-Tone). Regular cupcakes are $3, and "happy hour" cupcakes (alcohol-infused) are $5. Here's the event info. And here's her online store where you can order anytime.
If you're not local, sorry for the tease! I'll eat a cupcake (or five) for you. How's that? Speaking of local, our little Vegan Drinks club has been meeting up every month for happy hour for about a year and a half now! We had our last meeting this past Friday at Bangkok Alley downtown.
Some folks started with Salad Rolls.
They looked nice and fat, and I almost ordered some. Until I saw Steven's Thai Rice Balls with Curry Sauce.
These were balls of white rice, crispy on the outside and soft on the inside. And the curry sauce was amazing! They assured us these were vegan. Apparently, they used to use cheese in them, but they stopped awhile back. And although most of their curry sauces contain fish sauce, this one does not.
It was Vegan Drinks, after all. So of course, we had to booze it up. I started with a Sam Adams Winter Lager because, during happy hour, beers are $2. I couldn't pass that up.
But I was really craving red wine, so after my beer, I had a happy hour glass of pinot noir. Only $4. Still not bad!
Of course Cassi and Pam ordered the frou-frou cocktails. Pam liked this because it was called a Phu-ket Island or something along those lines. Just read that aloud like it looks. You'll get it.
Nicole also had some fruity drink, but I can't remember what. I should take notes during these things.
For my entree, I had agreed to split a Tofu Pad See Ew with Susan. After eating appetizers and drinking calories, it seemed like the smartest thing to do. But I was HANGRY. And when this plate arrived, I wanted it all to myself! So we ended up both ordered our own. And then I straight up cleaned my plate. Ate every bite. Loved this rice noodle and fried tofu dish! Will probably be my new Bangkok Alley go-to.
Until next time, cheers!
February 2, 2015
Spring Is Coming
It may not seem like it right now, as parts of the country are getting blasted with more snow and the usually mild South is experiencing freezing temps, but spring is coming. Sure, Punxsutawney Phil, the groundhog, saw his shadow today, predicting six more weeks of winter. But in the grand scheme of things, six weeks really isn't all that long.
It's been nearly six weeks since Christmas, and that feels like yesterday! We can do this! We will make it to spring, and then we'll make it to summer. Why all this warm weather optimism on this 30-degree day? It's Imbolc!
The ancient pagan celebration of Imbolc, later appropriated as Candlemas by the Christians, celebrates winter's mid-point as a sort of glass-half-full approach to facing the rest of the cold days ahead. It's traditional to honor the Celtic goddess Brigid on Imbolc, and she's the bringer of light and fire, which we could definitely use on these cold, overcast, dreary days.
Back in the day, folks would celebrate Imbolc with dairy foods, since produce was scarce but animal milk was readily available. But as a vegan, I can't get down with that. So I celebrate with vegan "dairy" instead. Tonight, I made this Red, White & Green Lasagna and Winter Greens from Cooking By the Seasons to celebrate.
The lasagna has a tofu ricotta made with silken tofu, vegan mozzarella, and pine nuts. And the colors of red, white, and green are symbolic too. Red (from the marinara) is the color of fire, which keeps us warm in the winter. White (tofu ricotta, sauteed cauliflower) is color of snow. And green (wilted spinach) offers hope of new life and growth. You can't see all the layers in this pic since hot lasagna is nearly impossible to photograph. But trust me, they were there. I loved that this recipe didn't call for a ton of vegan cheese, just 3/4 cup in the whole recipe. As much as I love gooey, vegan cheese lasagna, sometimes it's nice to let noodles, sauce, and veggies shine.
The winter greens — kale, in this case — are sauteed with garlic and tossed with a yummy dijon-dill vinaigrette. It felt somehow more comforting than a cold salad on this cold night.
Blackberries are also associated with the goddess Brigid, and they're said to bring prosperity and healing. I made some Blackberry Scones using a recipe from Seasons of Witchery.
The recipe actually called for blueberries, but blackberries were on sale. And they were more appropriate for the holiday anyway. I washed down the soft, sweet blackberry-lemon scones with a sweet blackberry wine made at our local Old Millington Winery.
Happy Almost Spring!
It's been nearly six weeks since Christmas, and that feels like yesterday! We can do this! We will make it to spring, and then we'll make it to summer. Why all this warm weather optimism on this 30-degree day? It's Imbolc!
The ancient pagan celebration of Imbolc, later appropriated as Candlemas by the Christians, celebrates winter's mid-point as a sort of glass-half-full approach to facing the rest of the cold days ahead. It's traditional to honor the Celtic goddess Brigid on Imbolc, and she's the bringer of light and fire, which we could definitely use on these cold, overcast, dreary days.
Back in the day, folks would celebrate Imbolc with dairy foods, since produce was scarce but animal milk was readily available. But as a vegan, I can't get down with that. So I celebrate with vegan "dairy" instead. Tonight, I made this Red, White & Green Lasagna and Winter Greens from Cooking By the Seasons to celebrate.
The lasagna has a tofu ricotta made with silken tofu, vegan mozzarella, and pine nuts. And the colors of red, white, and green are symbolic too. Red (from the marinara) is the color of fire, which keeps us warm in the winter. White (tofu ricotta, sauteed cauliflower) is color of snow. And green (wilted spinach) offers hope of new life and growth. You can't see all the layers in this pic since hot lasagna is nearly impossible to photograph. But trust me, they were there. I loved that this recipe didn't call for a ton of vegan cheese, just 3/4 cup in the whole recipe. As much as I love gooey, vegan cheese lasagna, sometimes it's nice to let noodles, sauce, and veggies shine.
The winter greens — kale, in this case — are sauteed with garlic and tossed with a yummy dijon-dill vinaigrette. It felt somehow more comforting than a cold salad on this cold night.
Blackberries are also associated with the goddess Brigid, and they're said to bring prosperity and healing. I made some Blackberry Scones using a recipe from Seasons of Witchery.
The recipe actually called for blueberries, but blackberries were on sale. And they were more appropriate for the holiday anyway. I washed down the soft, sweet blackberry-lemon scones with a sweet blackberry wine made at our local Old Millington Winery.
Happy Almost Spring!
February 1, 2015
Super Bowl Bites
So my Seattle Seahawks lost. Sigh. Oh well. It was a damn good game. Way more exciting than last year's Super Bowl. I always love a close game, regardless if my team wins or loses. And can we just talk about how freakin' amazing that Katy Perry halftime show was?! I'm a little biased since I'm already a KatyCat, but animatronic lions! Sharks! Dancing beach balls! Missy Elliot!
Anyway, enough about the game. Let's talk about the food. Most years, I make some variation on vegan hot wings — seitan wangz (from Cookin' Crunk), tempeh wings, Gardein buffalo wings. But this year, I went the veggie route with these Sriracha Roasted Cauliflower Bites with Peanut Dipping Sauce from Thug Kitchen.
As soon as I got Thug Kitchen for my birthday back in October, I bookmarked this recipe for Super Bowl Sunday. Buffalo cauliflower is all the rage right now. And I can see why. These spicy little roasted cauliflower florets were so good, especially dipped in the creamy, gingery peanut sauce.
On the side, I had another Thug Kitchen recipe — Cumin-Spiked Pinto Bean Dip. This simple dip is just made with mashed beans, sauteed onions, cumin, and lime.
It was the perfect complement to these new Late July Bacon Habanero Tortilla Chips. Yes, they're vegan. And holy crap, they are amazing. Best tortilla chip I've ever had. Even better than Spicy Sweet Chili Doritos, and that's pretty much the highest compliment I can give a tortilla chip. Washed everything down with Leinenkugel's Cranberry Ginger Shandy. Nice seasonal brew with a hint of cranberry without being too sweet.
Here's my full plate. Also had Wholly Guacamole with Pico, Baby Carrots, and Cucumber Strips. Lots of spicy food and my mouth was on fire for most of the second quarter. But it was worth it.
Anyway, enough about the game. Let's talk about the food. Most years, I make some variation on vegan hot wings — seitan wangz (from Cookin' Crunk), tempeh wings, Gardein buffalo wings. But this year, I went the veggie route with these Sriracha Roasted Cauliflower Bites with Peanut Dipping Sauce from Thug Kitchen.
As soon as I got Thug Kitchen for my birthday back in October, I bookmarked this recipe for Super Bowl Sunday. Buffalo cauliflower is all the rage right now. And I can see why. These spicy little roasted cauliflower florets were so good, especially dipped in the creamy, gingery peanut sauce.
On the side, I had another Thug Kitchen recipe — Cumin-Spiked Pinto Bean Dip. This simple dip is just made with mashed beans, sauteed onions, cumin, and lime.
It was the perfect complement to these new Late July Bacon Habanero Tortilla Chips. Yes, they're vegan. And holy crap, they are amazing. Best tortilla chip I've ever had. Even better than Spicy Sweet Chili Doritos, and that's pretty much the highest compliment I can give a tortilla chip. Washed everything down with Leinenkugel's Cranberry Ginger Shandy. Nice seasonal brew with a hint of cranberry without being too sweet.
Here's my full plate. Also had Wholly Guacamole with Pico, Baby Carrots, and Cucumber Strips. Lots of spicy food and my mouth was on fire for most of the second quarter. But it was worth it.
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