Bianca Phillips's Blog, page 187
November 5, 2014
My Favorite Massaged Kale Salad
I was in Walgreens the other day with my friends Sheridan and Drew. We were in line to buy temporary red hair color spray to cover my pink hair for Halloween. The cashier made some joke about early voting, which doesn't sound like a funny topic. But it was funny. Trust me. And the guy behind me saw my "Only Kale Can Save Us Now" bag from Herbivore.
Hey look! Herbivore no longer carries the tote, but the poster (above) is on sale!
"You votin' for Kal-ee?" he said, mistaking "kale" for someone's name.
"Um, that says kale," I replied. "Like the vegetable. But it's awesome. I'd vote for it."
"Aw yea. That's like couscous, right?" he replied.
Um ... yea. Just like couscous, dude. Anyway, all that is to say that even though kale has taken the world by storm, some folks still don't know what it is. And they'd probably never dream that you can eat it raw and have it taste delicious. It's all about the massage — how long you caress your greens and what you caress them with.
Marukan, makers of my favorite rice vinegars, sent me some samples recently of their Seasoned Gourmet Rice Vinegar, Genuine Rice Vinegar, and Yuzu Ponzu. And I used a couple bottles to massage the perfect kale salad. But more on that (picture and recipe) in a few.
Let's talk vinegar first. My favorite is the seasoned vinegar. It's sweet and salty, perfect for sushi rice. And unlike some other seasoned rice vinegars, it contains no nasty high-fructose corn syrup. The genuine, unseasoned vinegar is great too. It's pure rice vinegar, no sweet stuff, making it great for dressings and other savory applications. Cassi recently borrowed some to use in her famous Vegan Dumplings.
As for the ponzu, well, this stuff is AWESOME! I love this citrus-flavored soy sauce, but most traditional ponzu isn't vegan since it's made with katsuobushi (tuna) flakes. Yuck! But Marukan's Yuzu Ponzu is totally vegan!
Okay, now for the Simple Massaged Kale Salad. You can use any old rice vinegar and ponzu (or even soy sauce) for this recipe, but I recommend Marukan because they're the best!
Simple Massaged Kale Salad
Makes about 10 cups (5 servings)
2 bunches curly kale, washed, stems removed, leaves torn into bite-sized bits
1/4 cup thinly sliced red onion
1/4 cup olive oil
1/4 cup Marukan Seasoned Gourmet Rice Vinegar
2 Tbsp. Marukan Yuzu Ponzu
1/2 cup diced tomato
Salt and pepper, to taste
Put the kale leaves and onion in a big bowl. Add the olive oil. Using your bare hands, gently massage the oil into the kale leaves for about 3-5 minutes. The kale should reduce by about half and the onions should get very soft, almost like cooked onions.
Add the rice vinegar and ponzu and continue massaging until well-combined. Stir in the tomato, season to taste, and serve.
Hey look! Herbivore no longer carries the tote, but the poster (above) is on sale!"You votin' for Kal-ee?" he said, mistaking "kale" for someone's name.
"Um, that says kale," I replied. "Like the vegetable. But it's awesome. I'd vote for it."
"Aw yea. That's like couscous, right?" he replied.
Um ... yea. Just like couscous, dude. Anyway, all that is to say that even though kale has taken the world by storm, some folks still don't know what it is. And they'd probably never dream that you can eat it raw and have it taste delicious. It's all about the massage — how long you caress your greens and what you caress them with.
Marukan, makers of my favorite rice vinegars, sent me some samples recently of their Seasoned Gourmet Rice Vinegar, Genuine Rice Vinegar, and Yuzu Ponzu. And I used a couple bottles to massage the perfect kale salad. But more on that (picture and recipe) in a few.
Let's talk vinegar first. My favorite is the seasoned vinegar. It's sweet and salty, perfect for sushi rice. And unlike some other seasoned rice vinegars, it contains no nasty high-fructose corn syrup. The genuine, unseasoned vinegar is great too. It's pure rice vinegar, no sweet stuff, making it great for dressings and other savory applications. Cassi recently borrowed some to use in her famous Vegan Dumplings.
As for the ponzu, well, this stuff is AWESOME! I love this citrus-flavored soy sauce, but most traditional ponzu isn't vegan since it's made with katsuobushi (tuna) flakes. Yuck! But Marukan's Yuzu Ponzu is totally vegan!
Okay, now for the Simple Massaged Kale Salad. You can use any old rice vinegar and ponzu (or even soy sauce) for this recipe, but I recommend Marukan because they're the best!
Simple Massaged Kale Salad
Makes about 10 cups (5 servings)
2 bunches curly kale, washed, stems removed, leaves torn into bite-sized bits
1/4 cup thinly sliced red onion
1/4 cup olive oil
1/4 cup Marukan Seasoned Gourmet Rice Vinegar
2 Tbsp. Marukan Yuzu Ponzu
1/2 cup diced tomato
Salt and pepper, to taste
Put the kale leaves and onion in a big bowl. Add the olive oil. Using your bare hands, gently massage the oil into the kale leaves for about 3-5 minutes. The kale should reduce by about half and the onions should get very soft, almost like cooked onions.
Add the rice vinegar and ponzu and continue massaging until well-combined. Stir in the tomato, season to taste, and serve.
November 4, 2014
UncommonGoods
I try to keep my posts food or animal rights-related, so when I was contacted by UncommonGoods (an online retail store) about reviewing some of their products, I wasn't sure what to do. But then I saw this: "Founded in 1999 and headquartered in Brooklyn, New York, UncommonGoods is an privately-owned retailer that endeavors to feature unique designs and handcrafted gifts created in harmony with the environment and without harm to animals or people."
That last line got me. And then I found out the company's founder is vegan, and they have lots of food-related gifts. So it seemed like a good fit. I was asked to pick out a couple of items from their vast online store to review. But there were so many things I wanted! Rainbow unicorn mug! Musical wine glasses! Beer jelly! It was hard to narrow down a couple items, but I finally did. I'll be reviewing two of those items tonight, and I'm saving the third item for it's own post because I haven't had a chance to try it yet.
I settled on this Tea To Go travel infuser.
Here it is out of the package.
It's a glass tube, and you stuff tea bags or loose tea on one end. Then you pour hot or cold water over the tea, and it infuses. Then you can have your tea on the go. Now, I've said before on here that I'm not a hot tea drinker. But I live for iced tea! I am a Southern girl, you know. I like my tea unsweetened and cold, so this is perfect. I've been taking it to work everyday. Sometimes, I stuff it with tea bags, like these Jasmine Green Tea Bags.
Other times, I opt for loose tea, like this Rose Petal Tea.
And I've even used the infuser to make Citrus Water. Just stick an orange or lemon slice in one end and fill with cold water.
I absolutely love this thing! I will say that, if it's hot tea you're after, the Tea To Go doesn't work quite as well. I tried making hot tea with it once, and I found that the glass gets so hot from the hot water that it burns your lips a bit. But this is ideal for iced tea drinkers. When I bring this to work, I leave the tea in all day and keep pouring cold water from the office cooler in, so I get about 9 cups of tea off of a couple of bags or a tablespoon of loose tea. Click here to see the infuser on their site.
Next up, I tried this Soup and Sandwich Ceramic Tray Duo.
How cute is this? It's made of a heavy, quality ceramic, and there's just enough room for a bowl of soup and a hearty sandwich (or a bowl of ice cream and a slice of cake!). Since we're entering soup season, this is just perfect for those warming fall meals. I broke this set in with a bowl of my Granny's home-canned vegetable soup and a vegan grilled cheese made with Field Roast's Chao Cheese (have y'all had this? OMG, full post coming soon!). Click here to see the soup/sandwich tray on their site.
Anyway, I think UncommonGoods would be an excellent source for some early holiday gift shopping. It's a good veg-friendly company (they do sell some cheese items, but most things are vegan), and they pay even their lowest paid seasonal workers 50 percent above the minimum wage. About half of what they sell is handmade, and the next review I've got planned will feature one of those handmade products (hint: it's edible!).
That last line got me. And then I found out the company's founder is vegan, and they have lots of food-related gifts. So it seemed like a good fit. I was asked to pick out a couple of items from their vast online store to review. But there were so many things I wanted! Rainbow unicorn mug! Musical wine glasses! Beer jelly! It was hard to narrow down a couple items, but I finally did. I'll be reviewing two of those items tonight, and I'm saving the third item for it's own post because I haven't had a chance to try it yet.
I settled on this Tea To Go travel infuser.
Here it is out of the package.
It's a glass tube, and you stuff tea bags or loose tea on one end. Then you pour hot or cold water over the tea, and it infuses. Then you can have your tea on the go. Now, I've said before on here that I'm not a hot tea drinker. But I live for iced tea! I am a Southern girl, you know. I like my tea unsweetened and cold, so this is perfect. I've been taking it to work everyday. Sometimes, I stuff it with tea bags, like these Jasmine Green Tea Bags.
Other times, I opt for loose tea, like this Rose Petal Tea.
And I've even used the infuser to make Citrus Water. Just stick an orange or lemon slice in one end and fill with cold water.
I absolutely love this thing! I will say that, if it's hot tea you're after, the Tea To Go doesn't work quite as well. I tried making hot tea with it once, and I found that the glass gets so hot from the hot water that it burns your lips a bit. But this is ideal for iced tea drinkers. When I bring this to work, I leave the tea in all day and keep pouring cold water from the office cooler in, so I get about 9 cups of tea off of a couple of bags or a tablespoon of loose tea. Click here to see the infuser on their site.
Next up, I tried this Soup and Sandwich Ceramic Tray Duo.
How cute is this? It's made of a heavy, quality ceramic, and there's just enough room for a bowl of soup and a hearty sandwich (or a bowl of ice cream and a slice of cake!). Since we're entering soup season, this is just perfect for those warming fall meals. I broke this set in with a bowl of my Granny's home-canned vegetable soup and a vegan grilled cheese made with Field Roast's Chao Cheese (have y'all had this? OMG, full post coming soon!). Click here to see the soup/sandwich tray on their site.
Anyway, I think UncommonGoods would be an excellent source for some early holiday gift shopping. It's a good veg-friendly company (they do sell some cheese items, but most things are vegan), and they pay even their lowest paid seasonal workers 50 percent above the minimum wage. About half of what they sell is handmade, and the next review I've got planned will feature one of those handmade products (hint: it's edible!).
November 3, 2014
Vegan Casseroles Giveaway!!
Julie Hasson has gone and done it again! The woman who gave us steamed vegan sausages, the first-ever vegan pizza cookbook, and vegan pot roast has written the first (and best!) tome about the ultimate comfort food — casseroles!
Y'all know this is right up my little Southern cookin' alley. I roll my eyes at pretentious, overly garnished meals that are more about plating than pleasing the palette. Fancy just isn't my style. But casseroles?! Yea, that's my language. That's the kind of good eatin' I grew up on. Needless to say, I was thrilled when Julie's Vegan Casseroles arrived in my mail.
Now the casseroles I grew up eating were the sort of throw-it-together meals made from condensed globs of mushroom soup and processed cheese food. And those things make for delicious casseroles, don't get me wrong. But Velvetta ain't vegan.
Because so many vegan convenience foods like that just don't exist (and wouldn't be healthy if they did), Julie makes her bases and sauces from scratch. There are recipes in the book for homemade Cream of Vegan Chicken Soup, several gravies, and a cashew-nooch cheese sauce. And those are stirred into casseroles and baked in the oven. I had my little heart set on trying some casserole that called for her Almost Alfredo Sauce made with white wine. So I picked this Creamy Rice & Dill Casserole.
Sure, it's not so pretty. But are casseroles ever pretty? A pretty casserole probably doesn't taste very good. But this one tasted fantastic! A generous amount of cashew-white wine cheese sauce is mixed with brown rice, vegan chicken (I used Beyond Meat), fresh dill, and spinach. And then it's baked in the oven for a bit. The best part of any casserole are the crusty edges!
This casserole is so creamy, and I love that it's so full of healthy green goodness. I enjoyed this with a side of collard greens for extra alkaline fun.
Anyway, this is just the tip of the casserole iceberg. There are so many recipes I want to try! Nacho Mac Casserole (macaroni, nacho "cheese," tortilla chips!), Nacho Tots Casserole (yea, so I really like nachos), Baked Penne with Pumpkin Cream Sauce, Truffled Cauliflower Mac, Veggies & Dumplings, Pale Ale Stew (potatoes, beer, gravy).
And there are so many recipes that you'll want to try too! And you just might have a chance at winning one of five copies of Vegan Casseroles! The publisher is hosting a giveaway using Rafflecopter. The grand prize winner will receive a Breville Smart Oven, and five other winners will get Julie's book. The contest is being hosted by all the blogs on Julie's blog tour, rather than just on my blog alone. But your chances are still good! Give it a shot. The giveaway ends on November 12th.
a Rafflecopter giveaway
Y'all know this is right up my little Southern cookin' alley. I roll my eyes at pretentious, overly garnished meals that are more about plating than pleasing the palette. Fancy just isn't my style. But casseroles?! Yea, that's my language. That's the kind of good eatin' I grew up on. Needless to say, I was thrilled when Julie's Vegan Casseroles arrived in my mail.
Now the casseroles I grew up eating were the sort of throw-it-together meals made from condensed globs of mushroom soup and processed cheese food. And those things make for delicious casseroles, don't get me wrong. But Velvetta ain't vegan.
Because so many vegan convenience foods like that just don't exist (and wouldn't be healthy if they did), Julie makes her bases and sauces from scratch. There are recipes in the book for homemade Cream of Vegan Chicken Soup, several gravies, and a cashew-nooch cheese sauce. And those are stirred into casseroles and baked in the oven. I had my little heart set on trying some casserole that called for her Almost Alfredo Sauce made with white wine. So I picked this Creamy Rice & Dill Casserole.
Sure, it's not so pretty. But are casseroles ever pretty? A pretty casserole probably doesn't taste very good. But this one tasted fantastic! A generous amount of cashew-white wine cheese sauce is mixed with brown rice, vegan chicken (I used Beyond Meat), fresh dill, and spinach. And then it's baked in the oven for a bit. The best part of any casserole are the crusty edges!
This casserole is so creamy, and I love that it's so full of healthy green goodness. I enjoyed this with a side of collard greens for extra alkaline fun.
Anyway, this is just the tip of the casserole iceberg. There are so many recipes I want to try! Nacho Mac Casserole (macaroni, nacho "cheese," tortilla chips!), Nacho Tots Casserole (yea, so I really like nachos), Baked Penne with Pumpkin Cream Sauce, Truffled Cauliflower Mac, Veggies & Dumplings, Pale Ale Stew (potatoes, beer, gravy).
And there are so many recipes that you'll want to try too! And you just might have a chance at winning one of five copies of Vegan Casseroles! The publisher is hosting a giveaway using Rafflecopter. The grand prize winner will receive a Breville Smart Oven, and five other winners will get Julie's book. The contest is being hosted by all the blogs on Julie's blog tour, rather than just on my blog alone. But your chances are still good! Give it a shot. The giveaway ends on November 12th.
a Rafflecopter giveaway
November 2, 2014
Indian Eats & Dia de los Muertos Treats!
Each year around this time, when the veil between the worlds of the living and the dead is at its thinnest, I like to spend some time honoring friends and family members who have passed. Halloween/Samhain is ideal, but that rarely works since I'm typically going to some sort of Halloween party that night. So my Feast of the Dead tradition typically gets pushed to Dia de los Muertos (Day of the Dead), the day following Halloween.
I had a big traditional feast planned for Saturday night, but first, I had some serious Indian food eatin' to do. Saturday was also Memphis' annual India Fest. Most years, I go with a group of friends, and we sample our way through all the countries of India since the cuisine of most every country is represented. But this year, my only India Fest date, Stephanie, bailed at the last minute (yes, Stephanie, I'm calling you out). So I was cruising solo, which was actually quite nice.
First I stopped at Spicy Chat Corner for my very favorite Indian street food — Bhel Puri! This is made with puffed rice, tomatoes, onion, and lots of spice. Dude asked me if I wanted mild or spicy. Of course I said spicy! But I forgot how spicy Indian food can be. He loaded this bowl with hot peppers, and by the end of it, I was sweatin'. But it was so good!
I can never leave India Fest without a samosa or two. The Bombay House booth was selling two Samosas with Chana for just $3! I added a little tamarind sauce too.
I was just about to head for dosa when I spied the menu at the Telugu Association of Memphis' booth. Gobi Manchurian! Yes! These Indo-Chinese cauliflower fritters are basically my favorite thing ever. Sadly, all the food at this booth was a bit cold. Still very tasty. But the gobi is best enjoyed hot.
Also at that booth, I picked up some Mirchi Bajji (battered and potato-stuffed chili pepper) and a Vada (savory doughnut made with lentil, dal, or gram flour). Both would have been much better hot. And that vada was unlike any vada I've ever had, but it was good.
By this time, I was stuffed! And I knew I had to get home and start preparing for my next meal — my annual Feast of the Dead. I got to work in the kitchen on this Spicy South American Seitan Stew from Bryant Terry's Grub.
I have made this recipe for my annual Samhain feast every year since as far back as I can remember (with the exception of last year because I decided to try something different). The stew is loaded with homemade seitan, fried plantains, red potatoes, chipotle peppers, tomatoes, and cilantro. I love this recipe so much, but I only make it once a year so it maintains it's special-ness. I served the stew with pain au levain from the Whole Foods bakery, some Italian bread dipping oil, and a hearty pint of locally crafted Wiseacre Oktoberfest.
I set my table with photos and mementos from all the people I've lost over the years. I lit a candle for each person and enjoyed my meal in silence.
And then I broke out dessert — a Pumpkin Cupcake with Vanilla Buttercream from Imagine Vegan Cafe!
Happy belated Samhain/Dia de los Muertos!
I had a big traditional feast planned for Saturday night, but first, I had some serious Indian food eatin' to do. Saturday was also Memphis' annual India Fest. Most years, I go with a group of friends, and we sample our way through all the countries of India since the cuisine of most every country is represented. But this year, my only India Fest date, Stephanie, bailed at the last minute (yes, Stephanie, I'm calling you out). So I was cruising solo, which was actually quite nice.
First I stopped at Spicy Chat Corner for my very favorite Indian street food — Bhel Puri! This is made with puffed rice, tomatoes, onion, and lots of spice. Dude asked me if I wanted mild or spicy. Of course I said spicy! But I forgot how spicy Indian food can be. He loaded this bowl with hot peppers, and by the end of it, I was sweatin'. But it was so good!
I can never leave India Fest without a samosa or two. The Bombay House booth was selling two Samosas with Chana for just $3! I added a little tamarind sauce too.
I was just about to head for dosa when I spied the menu at the Telugu Association of Memphis' booth. Gobi Manchurian! Yes! These Indo-Chinese cauliflower fritters are basically my favorite thing ever. Sadly, all the food at this booth was a bit cold. Still very tasty. But the gobi is best enjoyed hot.
Also at that booth, I picked up some Mirchi Bajji (battered and potato-stuffed chili pepper) and a Vada (savory doughnut made with lentil, dal, or gram flour). Both would have been much better hot. And that vada was unlike any vada I've ever had, but it was good.
By this time, I was stuffed! And I knew I had to get home and start preparing for my next meal — my annual Feast of the Dead. I got to work in the kitchen on this Spicy South American Seitan Stew from Bryant Terry's Grub.
I have made this recipe for my annual Samhain feast every year since as far back as I can remember (with the exception of last year because I decided to try something different). The stew is loaded with homemade seitan, fried plantains, red potatoes, chipotle peppers, tomatoes, and cilantro. I love this recipe so much, but I only make it once a year so it maintains it's special-ness. I served the stew with pain au levain from the Whole Foods bakery, some Italian bread dipping oil, and a hearty pint of locally crafted Wiseacre Oktoberfest.
I set my table with photos and mementos from all the people I've lost over the years. I lit a candle for each person and enjoyed my meal in silence.
And then I broke out dessert — a Pumpkin Cupcake with Vanilla Buttercream from Imagine Vegan Cafe!
Happy belated Samhain/Dia de los Muertos!
October 30, 2014
Justin's Nut Butters!
Sorry again for the lack of posting yesterday. My internet at home has gone out again! Yep, it was fixed for all of 24 hours, and now I have to wait for a technician to come by on Friday morning. Comcast super sucks, and I'm seriously considering a switch to AT&T U-verse. This isn't the first (or even second) time I've had multiple connection issues over a span of days. Anyway, I'm posting a very short review from my office internet. The other posts I had planned for this week will just have to wait until next week.
But I do have something delicious for you today — Justin's nut butter!
Justin's sent me some sample packs (pictured above) and a full-size jar of their Classic Almond Butter.
Now I know these are nothing new to nut butter connoisseurs. But some of the flavors they sent were new to me! I had no idea they made a Vanilla Almond Butter. I'll go for vanilla over chocolate any day, and this nut butter was so perfect. Just the right hint of vanilla. I first tried it with slices of local honeycrisp apple.
But you know what? The sweet apple, delicious as though it was, really masked the flavor of the vanilla nut butter. I ended up eating the nut butter by itself, straight from the squeeze pack, and then eating the apple slices with the Classic Almond Butter instead. Much better fit.
I was hoping to show you all kinds of new ways to use Justin's nut butter, but then I realized that nut butter is best enjoyed on its own, especially when it's flavored with maple, chocolate, vanilla. I've been eating most of my stash (they sent a TON of squeeze packs) straight up. Or smothered on bland sprouted grain toast with a little Bee-Free Honee. This is the best pre-long run fuel for me.
I did use some of the nut butters in smoothies though. I tried this Vega recipe for a Hazelnut Chocolate Smoothie, and it was so creamy and delicious. It contains two tablespoons of the hazelnut butter (which tastes like Nutella!), avocado, and frozen banana. So basically, it's the creamiest smoothie ever.
I also tried this same smoothie using the Justin's Chocolate Almond Butter, another new to me flavor. Equally delicious!
Fingers crossed that my internet is repaired tomorrow and I can get back to my regular posting schedule!
But I do have something delicious for you today — Justin's nut butter!
Justin's sent me some sample packs (pictured above) and a full-size jar of their Classic Almond Butter.
Now I know these are nothing new to nut butter connoisseurs. But some of the flavors they sent were new to me! I had no idea they made a Vanilla Almond Butter. I'll go for vanilla over chocolate any day, and this nut butter was so perfect. Just the right hint of vanilla. I first tried it with slices of local honeycrisp apple.
But you know what? The sweet apple, delicious as though it was, really masked the flavor of the vanilla nut butter. I ended up eating the nut butter by itself, straight from the squeeze pack, and then eating the apple slices with the Classic Almond Butter instead. Much better fit.
I was hoping to show you all kinds of new ways to use Justin's nut butter, but then I realized that nut butter is best enjoyed on its own, especially when it's flavored with maple, chocolate, vanilla. I've been eating most of my stash (they sent a TON of squeeze packs) straight up. Or smothered on bland sprouted grain toast with a little Bee-Free Honee. This is the best pre-long run fuel for me.
I did use some of the nut butters in smoothies though. I tried this Vega recipe for a Hazelnut Chocolate Smoothie, and it was so creamy and delicious. It contains two tablespoons of the hazelnut butter (which tastes like Nutella!), avocado, and frozen banana. So basically, it's the creamiest smoothie ever.
I also tried this same smoothie using the Justin's Chocolate Almond Butter, another new to me flavor. Equally delicious!
Fingers crossed that my internet is repaired tomorrow and I can get back to my regular posting schedule!
October 28, 2014
Veggin' Out — Round Four!
Sorry I didn't post last night. I discovered my internet was down at around 10:15 p.m., my usual blogging time. And then I spent the next hour and 45 minutes on the phone with Comcast trying to get it fixed. Ugh. They finally had to send someone out to fix it today. Anyway, I'd planned to post about Veggin' Out: Round Four last night, so here goes.
On Sunday night, we had the last in our series of four filmed vegan dinner parties based on the British reality show, Come Dine With Me. On the original show, four strangers each take turns hosting a three-course dinner party at their house for the four of them. After each dinner, the three guests who didn't host score the party on a scale of one to 10. The host with the highest score wins.
My friends Megan, Stephanie, Pam, and myself are doing a vegan version, and we're filming the whole thing for YouTube webisodes (coming very soon!). I won't reveal too much here, but I do want to show you what our final contestant, Pam, made for her dinner. Also, I should mention that Pam totally played us. She went on and on all month about how she can't cook and how her dinner would be awful. And then she came out with a fantastic spread. Talk about reality show strategy!
For starters, while we chatted in her living room, we had Crudites with Avocado-Sour Cream Dip.
Pam is from Chile, so her menu was inspired by her home country. The first course was Vegan Ceviche made with artichoke hearts, hearts of palm, and avocado.
And that was paired with a Pisco Sour, a traditional Chilean cocktail with a sour liquor and lime. It reminded me of a margarita!
The second course was a Lima Bean and Butternut Squash Soup. Each course had a Spanish name, but I can't remember that.
The soup was served with Homemade Rolls!
And we also had Corn Pie. There were vegan beef crumbles on the bottom!
For dessert, Pam went all out with a homemade Chesnut Ice Cream with Caramel Sauce and Pumpkin Sopaipillas.
Can't cook, my ass! Pam is a total liar, but her food was delicious. We haven't done the scoring yet, but at this point, I'm fairly certain I'm going to lose. My Southern-inspired dinner just wasn't super fancy because I'm not a fancy cook. Personally, I'll take a plate of soul food over a gourmet meal any day, but I don't think the other girls would agree. We'll see! I'll be sure and post links as soon as they're available!
On Sunday night, we had the last in our series of four filmed vegan dinner parties based on the British reality show, Come Dine With Me. On the original show, four strangers each take turns hosting a three-course dinner party at their house for the four of them. After each dinner, the three guests who didn't host score the party on a scale of one to 10. The host with the highest score wins.
My friends Megan, Stephanie, Pam, and myself are doing a vegan version, and we're filming the whole thing for YouTube webisodes (coming very soon!). I won't reveal too much here, but I do want to show you what our final contestant, Pam, made for her dinner. Also, I should mention that Pam totally played us. She went on and on all month about how she can't cook and how her dinner would be awful. And then she came out with a fantastic spread. Talk about reality show strategy!
For starters, while we chatted in her living room, we had Crudites with Avocado-Sour Cream Dip.
Pam is from Chile, so her menu was inspired by her home country. The first course was Vegan Ceviche made with artichoke hearts, hearts of palm, and avocado.
And that was paired with a Pisco Sour, a traditional Chilean cocktail with a sour liquor and lime. It reminded me of a margarita!
The second course was a Lima Bean and Butternut Squash Soup. Each course had a Spanish name, but I can't remember that.
The soup was served with Homemade Rolls!
And we also had Corn Pie. There were vegan beef crumbles on the bottom!
For dessert, Pam went all out with a homemade Chesnut Ice Cream with Caramel Sauce and Pumpkin Sopaipillas.
Can't cook, my ass! Pam is a total liar, but her food was delicious. We haven't done the scoring yet, but at this point, I'm fairly certain I'm going to lose. My Southern-inspired dinner just wasn't super fancy because I'm not a fancy cook. Personally, I'll take a plate of soul food over a gourmet meal any day, but I don't think the other girls would agree. We'll see! I'll be sure and post links as soon as they're available!
October 26, 2014
Birth-o-ween Weekend!!
As you probably know from reading my many birthday-related posts last week, I had a birthday. I tend to celebrate for at least a week and sometimes longer, especially when some of my favorite people can't be with me on my actual birthday. Such was the case this year. My BFF Sheridan couldn't come down for my birthday party last weekend, so she and her husband Drew came to Memphis to visit this past weekend, which just so happened to be pre-Halloween weekend.
They arrived just in time for lunch on Saturday. But before we headed out to eat, I opened presents. They got me the Thug Kitchen cookbook!!! And an awesome seed sprouting tray and some cupcake accessories! Oh yea, I dyed my hair hot pink (more on that in a few).
After presents, we headed to Imagine Vegan Cafe. I ordered the Potato Skins, loaded with vegan cheese, bacon bits, and sour cream.
Next, we went to the Broad Avenue Arts District to support Cassi's Pink Noodle pop-up shop at the Rock-n-Roll Country Carnival.
I bought Cassi's Vegan Nachos! And a Watermelon Candy Apple (but my picture of that didn't turn out).
We stuck around to watch the band, Aimee & Rickie (and their cute animal friends!) sing awesome songs about raising baby squirrels (YES!!!), lentils, and gay marriage.
And we played for a bit with the fun carnival games!
And then we hit up Wiseacre Brewing Company for some delicious local brews. I had a pint of the Lord Skylark Earl Grey Pale Ale and a sample of the Holy Candy.
Later, we headed to Crazy Noodle for dinner. I ordered the Vegetable Ramen with tofu, shiitakes, corn, turnip, and other veggies. Omg, so good.
We had plans to go to a Halloween party at my friend Andy's house on Saturday night. I went as Red from Orange is the New Black. That's the reason for the new hair. I tried dying it bright red, but it came out hot pink. And that's totally fine, but I added some red temporary hair spray for my costume.
Sheridan and Drew made the PERFECT Jon Snow and Ygritte from Game of Thrones.
On Sunday morning, before they left town, we met Stephanie for brunch at Fuel Cafe, where I had a Beermosa (mango juice + hard apple cider) and Sheridan stuck with coffee.
We all ordered the Vegan Quinoa Chili Cheese Fries with Avocado to ward off our post-Halloween hangovers. They may have been running low on vegan cheese in the kitchen because they were much skimpier with it than usual. But the fries were still delicious.
While we waited on our meals, we snacked on Vegan Doughnuts that Stephanie picked up at Imagine on her way to Fuel. Mmmmmm ... doughnuts. This was the first doughnut Sheridan has had since going vegan several years ago!
And then Sher and Drew hit the road back home to Little Rock. We had a great weekend, and I'm so happy I got to spend pre-Halloween with my BEST FRIEND!!
They arrived just in time for lunch on Saturday. But before we headed out to eat, I opened presents. They got me the Thug Kitchen cookbook!!! And an awesome seed sprouting tray and some cupcake accessories! Oh yea, I dyed my hair hot pink (more on that in a few).
After presents, we headed to Imagine Vegan Cafe. I ordered the Potato Skins, loaded with vegan cheese, bacon bits, and sour cream.
Next, we went to the Broad Avenue Arts District to support Cassi's Pink Noodle pop-up shop at the Rock-n-Roll Country Carnival.
I bought Cassi's Vegan Nachos! And a Watermelon Candy Apple (but my picture of that didn't turn out).
We stuck around to watch the band, Aimee & Rickie (and their cute animal friends!) sing awesome songs about raising baby squirrels (YES!!!), lentils, and gay marriage.
And we played for a bit with the fun carnival games!
And then we hit up Wiseacre Brewing Company for some delicious local brews. I had a pint of the Lord Skylark Earl Grey Pale Ale and a sample of the Holy Candy.
Later, we headed to Crazy Noodle for dinner. I ordered the Vegetable Ramen with tofu, shiitakes, corn, turnip, and other veggies. Omg, so good.
We had plans to go to a Halloween party at my friend Andy's house on Saturday night. I went as Red from Orange is the New Black. That's the reason for the new hair. I tried dying it bright red, but it came out hot pink. And that's totally fine, but I added some red temporary hair spray for my costume.
Sheridan and Drew made the PERFECT Jon Snow and Ygritte from Game of Thrones.
On Sunday morning, before they left town, we met Stephanie for brunch at Fuel Cafe, where I had a Beermosa (mango juice + hard apple cider) and Sheridan stuck with coffee.
We all ordered the Vegan Quinoa Chili Cheese Fries with Avocado to ward off our post-Halloween hangovers. They may have been running low on vegan cheese in the kitchen because they were much skimpier with it than usual. But the fries were still delicious.
While we waited on our meals, we snacked on Vegan Doughnuts that Stephanie picked up at Imagine on her way to Fuel. Mmmmmm ... doughnuts. This was the first doughnut Sheridan has had since going vegan several years ago!
And then Sher and Drew hit the road back home to Little Rock. We had a great weekend, and I'm so happy I got to spend pre-Halloween with my BEST FRIEND!!
October 23, 2014
Dena's Fuel for Fitness Raw Crackers!
I have a dehydrator, and I love making homemade raw crackers. But that stuff takes lots of time and planning. And lately, I've not had a spare moment to do much of anything. October is my busiest month of the year with birthdays (most of my friends are Libras like me!), Halloween/Samhain, and tons of other social engagements.
Sometimes, you need someone else to do the hard work of making raw snacks for you. Enter Dena's Fuel for Fitness.
Dena, a former veterinarian, created her line of raw snacks when she got really into fitness and saw the difference whole foods made in her life. Her small vegan food business got started in the same way so many do —she makes snacks for herself; her friends love them and put in orders; and boom, the next thing you know she's running a raw snack company.
I love an indie success stories like that. And I love it even more when those mom-and-pop businesses make delicious stuff that I don't always have time to make myself. As you can see in the above picture, Dena's company sent me a package of Blueberry-Orange-Coconut Crackers to review. They're made with the fruits listed in the name, plus pumpkin seeds, dates, orange juice, raisins, spices, and sesame seeds. And they contain my favorite flavor — cardamom!
The orange and blueberry work so well together. And these are the perfect texture for raw crackers. They're firm but chewy, soft but sturdy. I've been eating a couple of these each morning before my runs, and they really give me the energy to make it through until I can have my post-run protein smoothie breakfast. Typically, I eat coconut butter-stuffed dates before my runs, but that's getting a little old. These were a nice change.
Dena makes lots of other snacks — several flavors of crackers including Green Crackers (with edamame and chlorella!), Granola Grub (raw-nola with buckwheat groats, seeds, and dried fruits), and Vege Chips (dried veggies — yams, taro, zucchini, squash, and beets).
Her stuff is sold in Whole Foods stores on the West Coast, but for folks like me in the middle of the country, you can also order Dena's stuff online.
Sometimes, you need someone else to do the hard work of making raw snacks for you. Enter Dena's Fuel for Fitness.
Dena, a former veterinarian, created her line of raw snacks when she got really into fitness and saw the difference whole foods made in her life. Her small vegan food business got started in the same way so many do —she makes snacks for herself; her friends love them and put in orders; and boom, the next thing you know she's running a raw snack company.
I love an indie success stories like that. And I love it even more when those mom-and-pop businesses make delicious stuff that I don't always have time to make myself. As you can see in the above picture, Dena's company sent me a package of Blueberry-Orange-Coconut Crackers to review. They're made with the fruits listed in the name, plus pumpkin seeds, dates, orange juice, raisins, spices, and sesame seeds. And they contain my favorite flavor — cardamom!
The orange and blueberry work so well together. And these are the perfect texture for raw crackers. They're firm but chewy, soft but sturdy. I've been eating a couple of these each morning before my runs, and they really give me the energy to make it through until I can have my post-run protein smoothie breakfast. Typically, I eat coconut butter-stuffed dates before my runs, but that's getting a little old. These were a nice change.
Dena makes lots of other snacks — several flavors of crackers including Green Crackers (with edamame and chlorella!), Granola Grub (raw-nola with buckwheat groats, seeds, and dried fruits), and Vege Chips (dried veggies — yams, taro, zucchini, squash, and beets).
Her stuff is sold in Whole Foods stores on the West Coast, but for folks like me in the middle of the country, you can also order Dena's stuff online.
October 22, 2014
The Lusty Vegan Cookbook Giveaway!
I live in a blended household. I'm a vegan (duh), and my partner Paul is an omnivore. He doesn't often buy raw meat or cook raw meat. Gross. But he does buy canned soups, TV dinners, and other convenience foods that have meat in them. We don't generally eat together unless we dine out. I eat dinner when I get home from work, and he usually just snacks all night when he gets home. It works out well. More leftovers for me from the meals I cook. Separate grocery bills. Basically, we eat like we're roommates.
But interdietary cohabitation can be tough for some people, especially if you're really particular about having any meat products in the house or if you feel ethically uncomfortable dating/partnering with someone who contributes to factory farm cruelty. I don't like it. But I know I can't change him, and if he decides to give up meat some day, it will be on his own terms.
But there's a new cookbook/relationship manifesto with recipes and tips for people in blended vegan-omni relationships and for the lucky bastards in vegan-on-vegan relationships. It's called The Lusty Vegan, and it's written by Ayinde Howell (of I Eat Grass fame) and Zoe Eisenberg.
This is part cookbook, part relationship guide. But before you go thinkin' it's filled with self-help fluff, think again. Ayinde and Zoe share tips on interdietary relationships, finding a vegan partner, and other love-related stuff through sharing their own personal stories of relationships gone right and wrong. Names are changed to protect their past partners, of course. But it's fun to read those stories, like the one about Ayinde's ex "Ginger," who ordered a burger on their first date. Ayinde is a gold-star vegan (meaning he's never eaten meat), but they managed to date for quite awhile.
The recipes are organized into categories like "Recipes to Impress Your Vegan" (dishes omnis can make for their vegan partners), "Recipes to Impress Your Omni" (the opposite), "A Very Special Dinner Menu" (for that first awkward family holiday celebration, when you realize your partner's mom puts meat in all the vegetables), "The Morning After" (breakfast recipes!), "Recipes for Cohabitation," and so on. There's even a "Food for Sex" section with aphrodiasic foods and a section on break-up foods (basically all desserts, of course).
I chose two recipes to try. I made the Tofu Sausage Pizza Sliders from the chapter of recipes omnis could make to impress vegan dates.
I believe these were included in that chapter because they're so easy. Even an omni can make this without running all over town looking for weird ingredients. They're little English muffin pizzas with Daiya cheese, red pepper, red onion, marinara, and a homemade tofu sausage. I'd never thought to make sausage using tofu, but it is soooooo goooood. Crumbled tofu is seasoned with sausage-y herbs, like sage, rosemary, oregano, basil, and garlic. Yum!
I also made the Truffle-Roasted Vegetable Medley from the special dinner menu chapter.
Very special indeed. It's finally cool enough around here to turn the oven on for extended periods, and all the lovely winter squashes are out, so it seemed like a good time to try this dish. Plus, truffle oil! This is a simple dish made with roasted squash (I used acorn), sweet potato, turnips, carrots, and red onion. The veggies are tossed with truffle oil, which steps them up about 10,000 notches.
Whether you're in a mixed relationship or a vegan dating a vegan, there's something in The Lusty Vegan for you. Who doesn't need a recipe for Habanero Jackfruit Tacos or Mexican Lasagna? Nacho Mac & Cheese? Seitan Parmesan Nuggets with Ranch Dressing?
Well, if you want those recipes in your life (as well as some handy relationship advice), enter my Lusty Vegan giveaway! The publisher has requested that the giveaway be limited to US residents only. So if you live in the U.S., leave a comment about how you deal with vegan dating/partnering and be sure to include an email address so I can contact you if you win. That last part is very important! Good luck! I'll select a winner on Sunday night.
But interdietary cohabitation can be tough for some people, especially if you're really particular about having any meat products in the house or if you feel ethically uncomfortable dating/partnering with someone who contributes to factory farm cruelty. I don't like it. But I know I can't change him, and if he decides to give up meat some day, it will be on his own terms.
But there's a new cookbook/relationship manifesto with recipes and tips for people in blended vegan-omni relationships and for the lucky bastards in vegan-on-vegan relationships. It's called The Lusty Vegan, and it's written by Ayinde Howell (of I Eat Grass fame) and Zoe Eisenberg.
This is part cookbook, part relationship guide. But before you go thinkin' it's filled with self-help fluff, think again. Ayinde and Zoe share tips on interdietary relationships, finding a vegan partner, and other love-related stuff through sharing their own personal stories of relationships gone right and wrong. Names are changed to protect their past partners, of course. But it's fun to read those stories, like the one about Ayinde's ex "Ginger," who ordered a burger on their first date. Ayinde is a gold-star vegan (meaning he's never eaten meat), but they managed to date for quite awhile.
The recipes are organized into categories like "Recipes to Impress Your Vegan" (dishes omnis can make for their vegan partners), "Recipes to Impress Your Omni" (the opposite), "A Very Special Dinner Menu" (for that first awkward family holiday celebration, when you realize your partner's mom puts meat in all the vegetables), "The Morning After" (breakfast recipes!), "Recipes for Cohabitation," and so on. There's even a "Food for Sex" section with aphrodiasic foods and a section on break-up foods (basically all desserts, of course).
I chose two recipes to try. I made the Tofu Sausage Pizza Sliders from the chapter of recipes omnis could make to impress vegan dates.
I believe these were included in that chapter because they're so easy. Even an omni can make this without running all over town looking for weird ingredients. They're little English muffin pizzas with Daiya cheese, red pepper, red onion, marinara, and a homemade tofu sausage. I'd never thought to make sausage using tofu, but it is soooooo goooood. Crumbled tofu is seasoned with sausage-y herbs, like sage, rosemary, oregano, basil, and garlic. Yum!
I also made the Truffle-Roasted Vegetable Medley from the special dinner menu chapter.
Very special indeed. It's finally cool enough around here to turn the oven on for extended periods, and all the lovely winter squashes are out, so it seemed like a good time to try this dish. Plus, truffle oil! This is a simple dish made with roasted squash (I used acorn), sweet potato, turnips, carrots, and red onion. The veggies are tossed with truffle oil, which steps them up about 10,000 notches.
Whether you're in a mixed relationship or a vegan dating a vegan, there's something in The Lusty Vegan for you. Who doesn't need a recipe for Habanero Jackfruit Tacos or Mexican Lasagna? Nacho Mac & Cheese? Seitan Parmesan Nuggets with Ranch Dressing?
Well, if you want those recipes in your life (as well as some handy relationship advice), enter my Lusty Vegan giveaway! The publisher has requested that the giveaway be limited to US residents only. So if you live in the U.S., leave a comment about how you deal with vegan dating/partnering and be sure to include an email address so I can contact you if you win. That last part is very important! Good luck! I'll select a winner on Sunday night.
October 21, 2014
Vegan Drinks: Beer Night
We've been doing Memphis Vegan Drinks once a month for more than a year now. But you might have noticed (or maybe you didn't) that we'd never held an event at Imagine Vegan Cafe, Memphis' all-vegan comfort cafe. Imagine, as anyone who reads this blog at least once a week knows, is basically my favorite place in the world. So why wouldn't I schedule a Drinks meetup there?
Because, until about a month ago, they didn't sell alcohol! You see, Imagine had a beer license for their old location a couple years ago, prior to the founding of Memphis Vegan Drinks. But when they moved down the street to where they are now, they lost that license. Those beer licenses don't carry over to new addresses in Memphis, and owner Kristie didn't want to go through the whole licensing process all over again. So they took a booze break. They did start selling cocktail mixes for Sunday brunch with free shots of liquor. But no regular booze sales.
Well, the beer is back at Imagine! So to celebrate, we had Vegan Drinks there tonight. Cheers!
And the rest of the table! Couldn't fit everyone into one shot. We had a nice turnout tonight.
I opted to stick with locally brewed beer, so I started with the Ghost River Riverbank Red. Ghost River is the original Memphis craft brewery. They were making good beer years before the craft beer scene exploded here, but they just recently started bottling Riverbank Red. Previously, it could only be found on tap in bars.
And Wiseacre Brewing Co. is more of a newcomer, but they make some awesome beers. And they definitely have the best can artwork. I love the Wiseacre Tiny Bomb.
I usually take photographs of everyone's food and drinks. But we all ordered beer since that's all Imagine has. Y'all know what bottles look like. And I feel like I've photographed (and posted about) nearly every dish at Imagine at some point or another, so I wasn't being all crazy and sticking my camera phone into people's plates this time.
Yes, I said "camera phone." Deal with it.
Anyway, I will show you what I ordered — Jerk Chicken Sandwich with Brown-Sugared Carrots. This has vegan chicken breast topped with pineapple rings and a spicy, creamy jerk mayo. And the carrots are divine. They remind me of school lunch carrots. Comfort food!
I'll also show you what Richard (Stephanie's husband) ate because it was totally off the menu and unorthodox — Vegan Sausage Patties, Hush Puppies, and French Fries. Yep, fried carbs and fake meat. It looked delicious. By the way, Richard is totally flipping off the camera phone.
Cheers! Beers!
Because, until about a month ago, they didn't sell alcohol! You see, Imagine had a beer license for their old location a couple years ago, prior to the founding of Memphis Vegan Drinks. But when they moved down the street to where they are now, they lost that license. Those beer licenses don't carry over to new addresses in Memphis, and owner Kristie didn't want to go through the whole licensing process all over again. So they took a booze break. They did start selling cocktail mixes for Sunday brunch with free shots of liquor. But no regular booze sales.
Well, the beer is back at Imagine! So to celebrate, we had Vegan Drinks there tonight. Cheers!
And the rest of the table! Couldn't fit everyone into one shot. We had a nice turnout tonight.
I opted to stick with locally brewed beer, so I started with the Ghost River Riverbank Red. Ghost River is the original Memphis craft brewery. They were making good beer years before the craft beer scene exploded here, but they just recently started bottling Riverbank Red. Previously, it could only be found on tap in bars.
And Wiseacre Brewing Co. is more of a newcomer, but they make some awesome beers. And they definitely have the best can artwork. I love the Wiseacre Tiny Bomb.
I usually take photographs of everyone's food and drinks. But we all ordered beer since that's all Imagine has. Y'all know what bottles look like. And I feel like I've photographed (and posted about) nearly every dish at Imagine at some point or another, so I wasn't being all crazy and sticking my camera phone into people's plates this time.
Yes, I said "camera phone." Deal with it.
Anyway, I will show you what I ordered — Jerk Chicken Sandwich with Brown-Sugared Carrots. This has vegan chicken breast topped with pineapple rings and a spicy, creamy jerk mayo. And the carrots are divine. They remind me of school lunch carrots. Comfort food!
I'll also show you what Richard (Stephanie's husband) ate because it was totally off the menu and unorthodox — Vegan Sausage Patties, Hush Puppies, and French Fries. Yep, fried carbs and fake meat. It looked delicious. By the way, Richard is totally flipping off the camera phone.
Cheers! Beers!
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