Bianca Phillips's Blog, page 193
August 10, 2014
Choosing Raw Cookbook Giveaway!!!
Gosh, I feel like I've known Gena Hamshaw for years! Okay, well, I guess I kinda have. I've been following her blog, Choosing Raw, since way back in the day when she was still working as a book editor. I was there, reading along, when she decided to go back to school for clinical nutrition, and just a couple weeks ago, I was there visiting her blog when she announced that her first cookbook, Choosing Raw, was for sale.
But we're not just blogger friends. I had the pleasure of first meeting Gena at Vida Vegan Con in 2011, and she's just as adorable and gracious and fun as she seems on her blog. I also love Gena's approach to healthy eating. She eats a high-raw diet, which means she also eats some cooked stuff. And she doesn't stress about eating perfectly all the time. Gena knows how to live a little, and that's refreshing in an age when so many rigid diets drive people to orthorexia.
Choosing Raw reflects Gena's relaxed approach to raw eating. Recipes for totally-raw dishes, like Jicama Fiesta Rice Salad (where the chopped jicama stands in for grains of rice), are included alongside cooked dishes, like Carrot & Millet Pilaf with Mesquite Glazed Tempeh.
And the book is organized in a way that would set even vegan newbies at ease. Recipes are organized into three levels. "Level 1" dishes evoke flavors and textures of foods non-vegans are used to, such as Chickpea Tofu Tahini Scramble and Sweet Potato Black Bean Enchiladas. "Level 2" recipes are designed to take you out of your comfort zone just a tad. Think Quinoa Breakfast Pudding and Raw Carrot Falafel. And finally, "Level 3" dishes are raw, exotic, and more unusual or work-intensive, like Raw Lasagna and and Creamy Basil & Ginger Noodles (made with kelp noodles). And of course, there are desserts too! I can't wait for an excuse to make the Raw Key Lime Pie.
So what did I try? I started with the Raw Gazpacho with Raw Corn Salsa.
This was actually two recipes. Gena recommends topping the gazpacho with the corn & avocado salsa, but it's optional. I like my gazpacho chunky, and I'm a firm believer that avocado belongs in everything, so I opted for the salsa topping. I used fresh juicy summer tomatoes from the farmer's market for the soup's base, and those are blended with sundried tomatoes, bell pepper, cucumber, onion, garlic, and a touch of maple syrup for just hint of sweetness. The salsa was loaded with fresh off-the-cob raw corn, avocado, scallion, and olive oil. Such a perfect summer lunch!
The Mango Coconut Chia Pudding was just as perfect for a summer breakfast.
I love mango, but I rarely buy the whole fruit. This was a lovely excuse. You make a chia pudding with coconut milk, vanilla, and maple syrup and that's served atop fresh mango chunks. Coconut flakes are sprinkled on top. The flavors were so tropical, and the pudding was so creamy. I could eat this every day!
I bought Gena's book as soon as I heard it was for sale, and when it arrived in the mail, I messaged Gena to let her know how awesome it looked. And then she asked me if I'd like to do a giveaway for one lucky reader. Well, yes, of course I would! The giveaway is limited to readers in the U.S. and Canada for shipping reasons. All you have to do is leave a comment letting me know your favorite raw food dish and your email address (I must have a way to contact you if you win!). I'll randomly select a winner on Thursday night. Good luck!
But we're not just blogger friends. I had the pleasure of first meeting Gena at Vida Vegan Con in 2011, and she's just as adorable and gracious and fun as she seems on her blog. I also love Gena's approach to healthy eating. She eats a high-raw diet, which means she also eats some cooked stuff. And she doesn't stress about eating perfectly all the time. Gena knows how to live a little, and that's refreshing in an age when so many rigid diets drive people to orthorexia.
Choosing Raw reflects Gena's relaxed approach to raw eating. Recipes for totally-raw dishes, like Jicama Fiesta Rice Salad (where the chopped jicama stands in for grains of rice), are included alongside cooked dishes, like Carrot & Millet Pilaf with Mesquite Glazed Tempeh.
And the book is organized in a way that would set even vegan newbies at ease. Recipes are organized into three levels. "Level 1" dishes evoke flavors and textures of foods non-vegans are used to, such as Chickpea Tofu Tahini Scramble and Sweet Potato Black Bean Enchiladas. "Level 2" recipes are designed to take you out of your comfort zone just a tad. Think Quinoa Breakfast Pudding and Raw Carrot Falafel. And finally, "Level 3" dishes are raw, exotic, and more unusual or work-intensive, like Raw Lasagna and and Creamy Basil & Ginger Noodles (made with kelp noodles). And of course, there are desserts too! I can't wait for an excuse to make the Raw Key Lime Pie.
So what did I try? I started with the Raw Gazpacho with Raw Corn Salsa.
This was actually two recipes. Gena recommends topping the gazpacho with the corn & avocado salsa, but it's optional. I like my gazpacho chunky, and I'm a firm believer that avocado belongs in everything, so I opted for the salsa topping. I used fresh juicy summer tomatoes from the farmer's market for the soup's base, and those are blended with sundried tomatoes, bell pepper, cucumber, onion, garlic, and a touch of maple syrup for just hint of sweetness. The salsa was loaded with fresh off-the-cob raw corn, avocado, scallion, and olive oil. Such a perfect summer lunch!
The Mango Coconut Chia Pudding was just as perfect for a summer breakfast.
I love mango, but I rarely buy the whole fruit. This was a lovely excuse. You make a chia pudding with coconut milk, vanilla, and maple syrup and that's served atop fresh mango chunks. Coconut flakes are sprinkled on top. The flavors were so tropical, and the pudding was so creamy. I could eat this every day!
I bought Gena's book as soon as I heard it was for sale, and when it arrived in the mail, I messaged Gena to let her know how awesome it looked. And then she asked me if I'd like to do a giveaway for one lucky reader. Well, yes, of course I would! The giveaway is limited to readers in the U.S. and Canada for shipping reasons. All you have to do is leave a comment letting me know your favorite raw food dish and your email address (I must have a way to contact you if you win!). I'll randomly select a winner on Thursday night. Good luck!
August 7, 2014
Colorado Care Package!
No, it didn't have weed in it! You can't send that in the mail yet. But my buddy Barb of That Was Vegan? did send me some other made-in-Colorado surprises!
Around Easter time, I tweeted that Imagine Vegan Cafe had Stephanie's homemade vegan cadbury creme eggs and twinkies for sale. Barb responded to the tweet joking that I should send her some, and I just so happened to be in the restaurant when I saw her tweet. So I did!
And now, Barb has sent me a fun package! It arrived earlier this week. Here's what was inside — Elevation Ketchup, Linden Tree Foods Spicy Black Bean Jerky, and two packages of ramen (not made in CO, but Barb threw those in because she knows I'm obsessed with ramen).
I'm a huge fan of the baked Koyo noodles, and I've only recently been turned onto the Lotus Foods Forbidden Rice noodles. They're purple!! There are few things more satisfying in life than a bowl of ramen that's actually healthy!!
I immediately popped open the ketchup and stuck my finger in. Mmmmmm ... tastes just like homemade. And since I'm always too lazy to make my own ketchup, it's nice to have some that someone at a small company lovingly made (at 5,280 feet, at that!).
This morning, I enjoyed the black bean jerky before my 11:30 a.m. yoga class. Since I go to yoga during my work lunch break, I always need a hearty snack to hold me over until I can eat a full meal back at my desk around 1 p.m.
This jerky did the trick! And it was delicious. I thought it was one thick slab, but after biting into it, I realized it was actually four slices stacked atop one another. I ate all of them, because once I started, I couldn't stop. It was chewy and spicy and smoky and just right.
Thanks Barb!!
Around Easter time, I tweeted that Imagine Vegan Cafe had Stephanie's homemade vegan cadbury creme eggs and twinkies for sale. Barb responded to the tweet joking that I should send her some, and I just so happened to be in the restaurant when I saw her tweet. So I did!
And now, Barb has sent me a fun package! It arrived earlier this week. Here's what was inside — Elevation Ketchup, Linden Tree Foods Spicy Black Bean Jerky, and two packages of ramen (not made in CO, but Barb threw those in because she knows I'm obsessed with ramen).
I'm a huge fan of the baked Koyo noodles, and I've only recently been turned onto the Lotus Foods Forbidden Rice noodles. They're purple!! There are few things more satisfying in life than a bowl of ramen that's actually healthy!!
I immediately popped open the ketchup and stuck my finger in. Mmmmmm ... tastes just like homemade. And since I'm always too lazy to make my own ketchup, it's nice to have some that someone at a small company lovingly made (at 5,280 feet, at that!).
This morning, I enjoyed the black bean jerky before my 11:30 a.m. yoga class. Since I go to yoga during my work lunch break, I always need a hearty snack to hold me over until I can eat a full meal back at my desk around 1 p.m.
This jerky did the trick! And it was delicious. I thought it was one thick slab, but after biting into it, I realized it was actually four slices stacked atop one another. I ate all of them, because once I started, I couldn't stop. It was chewy and spicy and smoky and just right.
Thanks Barb!!
August 6, 2014
Karmic Vegan Pimento Cheese
Follow Your Heart, makers of Vegenaise, is pushing a new social media campaign called #mayokarma, and a couple weeks back, they sent me two jars of Vegenaise to play with. I was instructed to take pictures of my mayo uses and post them on Instagram and Twitter. I'll take any excuse to play with free Vegenaise!
The #mayokarma campaign is promoting this idea that by spreading Vegenaise, you're spreading good karma to yourself, your friends, and your family. You're eating a vegan product that does not contribute to animal cruelty, pollution, or water waste, and it's free of harmful chemicals, preservatives, and GMOs. Veganaise was created in the '70s by hippies who ran a little health food shop in Southern California. It's still open, and one of these days, I hope to visit. Few things delight me more than old hippie vegan stuff. That's one of the reasons why I love working with my cookbook publishers at the Farm in Summertown, Tennessee.
But you're here for that pimiento cheese recipe, right? So the first thing I decided to do with my Vegenaise was create a Vegan Pimento Cheese recipe for my new cookbook project, which features trendy foods from the past century. From the research I've done, it seems that packaged pimento cheese began to hit the market around 1910.
Now for a disclaimer: This is not a super-healthy vegan pimento cheese recipe. If you want one of those, check out my chickpea-based pimento cheese in Cookin' Crunk. But if you're lookin' for a more realistic vegan version of the classic, Southern spread, look no further. This is loaded with plant cheese, so go easy on your servings. And eat with a side salad. That balances everything out.
(And another disclaimer for my editor friends: The "pimiento" pepper is spelled with an extra "i," but in the South, we leave that "i" out in the name "pimento cheese." Don't ask me why. That's just the way we do things. It's actually misspelled in my Cookin' Crunk cookbook because the editor insisted it be changed to "pimiento cheese." But don't let that fool ya. "Pimento cheese" is correct).
Karmic Vegan Pimento Cheese
------------------------------------------------------------
2 cups shredded vegan cheddar cheese (I used Daiya)
8 ounces vegan cream cheese, softened (I used Follow Your Heart cream cheese)
1/2 cup vegan mayo (I used Follow Your Heart Original)
1 4-ounce jar sliced pimientos
1/4 cup nutritional yeast
1 jalapeno, minced
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Mix everything together in a large mixing bowl. Spread over sprouted grain toast, use as a dip for Ritz-style crackers, or use as a veggie dip.
The #mayokarma campaign is promoting this idea that by spreading Vegenaise, you're spreading good karma to yourself, your friends, and your family. You're eating a vegan product that does not contribute to animal cruelty, pollution, or water waste, and it's free of harmful chemicals, preservatives, and GMOs. Veganaise was created in the '70s by hippies who ran a little health food shop in Southern California. It's still open, and one of these days, I hope to visit. Few things delight me more than old hippie vegan stuff. That's one of the reasons why I love working with my cookbook publishers at the Farm in Summertown, Tennessee.
But you're here for that pimiento cheese recipe, right? So the first thing I decided to do with my Vegenaise was create a Vegan Pimento Cheese recipe for my new cookbook project, which features trendy foods from the past century. From the research I've done, it seems that packaged pimento cheese began to hit the market around 1910.
Now for a disclaimer: This is not a super-healthy vegan pimento cheese recipe. If you want one of those, check out my chickpea-based pimento cheese in Cookin' Crunk. But if you're lookin' for a more realistic vegan version of the classic, Southern spread, look no further. This is loaded with plant cheese, so go easy on your servings. And eat with a side salad. That balances everything out.
(And another disclaimer for my editor friends: The "pimiento" pepper is spelled with an extra "i," but in the South, we leave that "i" out in the name "pimento cheese." Don't ask me why. That's just the way we do things. It's actually misspelled in my Cookin' Crunk cookbook because the editor insisted it be changed to "pimiento cheese." But don't let that fool ya. "Pimento cheese" is correct).
Karmic Vegan Pimento Cheese
------------------------------------------------------------
2 cups shredded vegan cheddar cheese (I used Daiya)
8 ounces vegan cream cheese, softened (I used Follow Your Heart cream cheese)
1/2 cup vegan mayo (I used Follow Your Heart Original)
1 4-ounce jar sliced pimientos
1/4 cup nutritional yeast
1 jalapeno, minced
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Mix everything together in a large mixing bowl. Spread over sprouted grain toast, use as a dip for Ritz-style crackers, or use as a veggie dip.
Karmic Vegan Pimiento Cheese
Follow Your Heart, makers of Vegenaise, is pushing a new social media campaign called #mayokarma, and a couple weeks back, they sent me two jars of Vegenaise to play with. I was instructed to take pictures of my mayo uses and post them on Instagram and Twitter. I'll take any excuse to play with free Vegenaise!
The #mayokarma campaign is promoting this idea that by spreading Vegenaise, you're spreading good karma to yourself, your friends, and your family. You're eating a vegan product that does not contribute to animal cruelty, pollution, or water waste, and it's free of harmful chemicals, preservatives, and GMOs. Veganaise was created in the '70s by hippies who ran a little health food shop in Southern California. It's still open, and one of these days, I hope to visit. Few things delight me more than old hippie vegan stuff. That's one of the reasons why I love working with my cookbook publishers at the Farm in Summertown, Tennessee.
But you're here for that pimiento cheese recipe, right? So the first thing I decided to do with my Vegenaise was create a Vegan Pimiento Cheese recipe for my new cookbook project, which features trendy foods from the past century. From the research I've done, it seems that packaged pimiento cheese began to hit the market around 1910.
Now for a disclaimer: This is not a super-healthy vegan pimiento cheese recipe. If you want one of those, check out my chickpea-based pimiento cheese in Cookin' Crunk. But if you're lookin' for a more realistic vegan version of the classic, Southern spread, look no further. This is loaded with plant cheese, so go easy on your servings. And eat with a side salad. That balances everything out.
Karmic Vegan Pimiento Cheese
------------------------------------------------------------
2 cups shredded vegan cheddar cheese (I used Daiya)
8 ounces vegan cream cheese, softened (I used Follow Your Heart cream cheese)
1/2 cup vegan mayo (I used Follow Your Heart Original)
1 4-ounce jar sliced pimientos
1/4 cup nutritional yeast
1 jalapeno, minced
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Mix everything together in a large mixing bowl. Spread over sprouted grain toast, use as a dip for Ritz-style crackers, or use as a veggie dip.
The #mayokarma campaign is promoting this idea that by spreading Vegenaise, you're spreading good karma to yourself, your friends, and your family. You're eating a vegan product that does not contribute to animal cruelty, pollution, or water waste, and it's free of harmful chemicals, preservatives, and GMOs. Veganaise was created in the '70s by hippies who ran a little health food shop in Southern California. It's still open, and one of these days, I hope to visit. Few things delight me more than old hippie vegan stuff. That's one of the reasons why I love working with my cookbook publishers at the Farm in Summertown, Tennessee.
But you're here for that pimiento cheese recipe, right? So the first thing I decided to do with my Vegenaise was create a Vegan Pimiento Cheese recipe for my new cookbook project, which features trendy foods from the past century. From the research I've done, it seems that packaged pimiento cheese began to hit the market around 1910.
Now for a disclaimer: This is not a super-healthy vegan pimiento cheese recipe. If you want one of those, check out my chickpea-based pimiento cheese in Cookin' Crunk. But if you're lookin' for a more realistic vegan version of the classic, Southern spread, look no further. This is loaded with plant cheese, so go easy on your servings. And eat with a side salad. That balances everything out.
Karmic Vegan Pimiento Cheese
------------------------------------------------------------
2 cups shredded vegan cheddar cheese (I used Daiya)
8 ounces vegan cream cheese, softened (I used Follow Your Heart cream cheese)
1/2 cup vegan mayo (I used Follow Your Heart Original)
1 4-ounce jar sliced pimientos
1/4 cup nutritional yeast
1 jalapeno, minced
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Mix everything together in a large mixing bowl. Spread over sprouted grain toast, use as a dip for Ritz-style crackers, or use as a veggie dip.
August 5, 2014
Stuff I Ate
Hey y'all! It's time for another installment of "Stuff I Ate"!
Even though I'm typically a savory breakfast gal, last week I made a breakfast of Oats with Bee-Free Honee, Raw Almond Butter, and Blueberries.
These were blueberries from the Memphis Farmers Market, and the raw the almond butter came from Memphis-made Heaven's Healthy Kitchen. This dude makes fresh jams, jellies, almond butter, ketchup, mustard, and vegan ranch! I caught him one afternoon selling stuff from a table on the patio of Imagine Vegan Cafe, and I scored a big ole jar of his homemade raw almond butter for $10!
Speaking of Imagine (y'all know I can't do a "Stuff I Ate" post without some Imagine goodness!), I had this Breakfast Platter at Imagine during brunch a few weeks ago. Scrambled tofu, sausage, biscuits and gravy (the gravy was in a ramekin on the side, not pictured), hash brown, and cheesy grits!
And last week, I had Imagine's Appetizer Sampler for takeout dinner, because sometimes, you need fried foods for dinner. Don't worry, I ordered a side salad for good measure. This had pigs in blankets, vegan cheesesticks, buffalo wings, "chicken" nuggets, and hush puppies with sides of marinara and ranch for dipping.
I had this bowl of Brown Rice Ramen with Veggies and Tofu while watching Game of Thrones one Sunday morning. I have a little weekend ritual of watching my shows and eating ramen in my PJs. It's quite lovely.
But my weekday breakfasts, at least on running days, mostly consist of healthy protein smoothies. I made this Key Lime Pie Smoothie with Coconut Cream last week. The recipe came from the Vega website, and it tasted exactly like key lime pie in smoothie form. I used granola for the "crust," and I made a homemade coconut cream by whipping the fat from a can of coconut milk. The green is actually spinach, and it's loaded with fresh lime juice and zest.
This morning, I used some of the leftover coconut cream for a Raspberry Coffee Smoothie — Garden of Life Marley Coffee protein powder, frozen raspberries, half a banana, almond-coconut milk, and coconut cream.
Tonight for dinner, I had some Tolerant Red Lentil Pasta (gluten-free and delicious!) topped with Victoria Vegan Alfredo Sauce with a side of steamed Brussels Sprouts tossed with olive oil, lemon juice, and garlic.
And I've saved the best for last! On Saturday night, my friend Autumn had a birthday party for her husband AJ, and even though they aren't vegan, they ordered a batch of Vegan Peanut Butter Bomb Cupcakes from my friend Stephanie so the vegans could eat cake too! I have the most awesome omni friends!
Anyway, she sent me home with three cupcakes! So I've been eating them all week. These are my favorite Stephanie cakes!! Look inside! That's peanut butter tucked under that ganache! Heavenly!
Even though I'm typically a savory breakfast gal, last week I made a breakfast of Oats with Bee-Free Honee, Raw Almond Butter, and Blueberries.
These were blueberries from the Memphis Farmers Market, and the raw the almond butter came from Memphis-made Heaven's Healthy Kitchen. This dude makes fresh jams, jellies, almond butter, ketchup, mustard, and vegan ranch! I caught him one afternoon selling stuff from a table on the patio of Imagine Vegan Cafe, and I scored a big ole jar of his homemade raw almond butter for $10!
Speaking of Imagine (y'all know I can't do a "Stuff I Ate" post without some Imagine goodness!), I had this Breakfast Platter at Imagine during brunch a few weeks ago. Scrambled tofu, sausage, biscuits and gravy (the gravy was in a ramekin on the side, not pictured), hash brown, and cheesy grits!
And last week, I had Imagine's Appetizer Sampler for takeout dinner, because sometimes, you need fried foods for dinner. Don't worry, I ordered a side salad for good measure. This had pigs in blankets, vegan cheesesticks, buffalo wings, "chicken" nuggets, and hush puppies with sides of marinara and ranch for dipping.
I had this bowl of Brown Rice Ramen with Veggies and Tofu while watching Game of Thrones one Sunday morning. I have a little weekend ritual of watching my shows and eating ramen in my PJs. It's quite lovely.
But my weekday breakfasts, at least on running days, mostly consist of healthy protein smoothies. I made this Key Lime Pie Smoothie with Coconut Cream last week. The recipe came from the Vega website, and it tasted exactly like key lime pie in smoothie form. I used granola for the "crust," and I made a homemade coconut cream by whipping the fat from a can of coconut milk. The green is actually spinach, and it's loaded with fresh lime juice and zest.
This morning, I used some of the leftover coconut cream for a Raspberry Coffee Smoothie — Garden of Life Marley Coffee protein powder, frozen raspberries, half a banana, almond-coconut milk, and coconut cream.
Tonight for dinner, I had some Tolerant Red Lentil Pasta (gluten-free and delicious!) topped with Victoria Vegan Alfredo Sauce with a side of steamed Brussels Sprouts tossed with olive oil, lemon juice, and garlic.
And I've saved the best for last! On Saturday night, my friend Autumn had a birthday party for her husband AJ, and even though they aren't vegan, they ordered a batch of Vegan Peanut Butter Bomb Cupcakes from my friend Stephanie so the vegans could eat cake too! I have the most awesome omni friends!
Anyway, she sent me home with three cupcakes! So I've been eating them all week. These are my favorite Stephanie cakes!! Look inside! That's peanut butter tucked under that ganache! Heavenly!
August 4, 2014
Babalu Gift Card Giveaway!
Okay, I apologize to my readers outside the Mid-South. But I have a giveaway that really only benefits folks who live around these parts. Anyone is welcome to enter, especially if you're planning a trip to Memphis, Birmingham, or Jackson, Mississippi soon. But if you don't plan to visit these Southern cities, you might not be interested in this.
But for my Southern readers, this is a sweet deal! After I posted about our awesome time at Babalu Tacos & Tapas for Vegan Drinks last week, the folks from this new regional tapas chain contacted me and asked if I'd like to give two $25 gift cards away to my readers. Well, yea! Of course!
The cards will work at any Babalu location. The new one is in Memphis in Overton Square at 2115 Madison, but the original Babalu is located in Jackson, Mississippi. And in September, the third Babalu location will be opening in Birmingham, Alabama. Babalu has fantastic Vegetal Tacos with mushrooms, squash, radishes, arugula, and chipotle vinaigrette.
They also serve Tableside Guacamole! And there's a Blackeyed Pea Hummus, several veggie tapas dishes (inquire about vegan-ness), Sweet Potato Fries, and loads of fancy cocktails. My fave is the TC Tea (sweet tea vodka, mint, lemon, powdered sugar, and sprite).
Vegans, be aware that their sour mix does contain eggs, but they're happy to sub lemonade in any cocktail that calls for sour mix. I sampled one drink with the lemonade substitution, and you couldn't tell that it was missing the sour mix. The lemonade has the same effect.
Anyway, if you'd like to win one of two gift cards for Babalu, leave me a comment here! And please make sure you include an EMAIL ADDRESS in your comment! If I don't have a way to contact you, I can't tell you if you've won! I'll randomly select a winner on Thursday night. Good luck!
But for my Southern readers, this is a sweet deal! After I posted about our awesome time at Babalu Tacos & Tapas for Vegan Drinks last week, the folks from this new regional tapas chain contacted me and asked if I'd like to give two $25 gift cards away to my readers. Well, yea! Of course!
The cards will work at any Babalu location. The new one is in Memphis in Overton Square at 2115 Madison, but the original Babalu is located in Jackson, Mississippi. And in September, the third Babalu location will be opening in Birmingham, Alabama. Babalu has fantastic Vegetal Tacos with mushrooms, squash, radishes, arugula, and chipotle vinaigrette.
They also serve Tableside Guacamole! And there's a Blackeyed Pea Hummus, several veggie tapas dishes (inquire about vegan-ness), Sweet Potato Fries, and loads of fancy cocktails. My fave is the TC Tea (sweet tea vodka, mint, lemon, powdered sugar, and sprite).
Vegans, be aware that their sour mix does contain eggs, but they're happy to sub lemonade in any cocktail that calls for sour mix. I sampled one drink with the lemonade substitution, and you couldn't tell that it was missing the sour mix. The lemonade has the same effect.
Anyway, if you'd like to win one of two gift cards for Babalu, leave me a comment here! And please make sure you include an EMAIL ADDRESS in your comment! If I don't have a way to contact you, I can't tell you if you've won! I'll randomly select a winner on Thursday night. Good luck!
August 3, 2014
Lammas Weekend!
This weekend was Lammas/Lughnasadh weekend, the mid-way point between the summer and autumn equinoxes. That's good news and bad news. The good? It's harvest time, and all the best produce is abundant. Tomatoes, zucchini, peppers, watermelons, cucumbers!!! But the bad — summer is halfway over. I get sad when summer ends because it means winter is closer, and I hate, hate, hate winter.
But anyway, there's nothing I can do to stop it. So I might as well embrace it, right? Lammas is traditionally celebrated by baking bread as a symbol of the grain harvest, so I baked a batch of Jalapeno Corn Muffins from 150 Best Vegan Muffin Recipes by Camilla Saulsbury.
These were great! They're sweet and soft, not savory and crumbly. I prefer my cornbread to be sweet. They're flecked with bits of corn and minced jalapenos. In the spirit of the holiday, I used fresh red jalapenos from our front yard garden.
I also baked a loaf of Zucchini Bread from Seasons of Witchery by Ellen Dugan.
The recipe wasn't originally vegan. It called for a 1/2 cup of Egg Beaters, but I subbed out enough Ener-G egg replacer powder to equal two eggs. This bread was oil-free and relied on applesauce instead, so it was lighter on calories. And it wasn't super-sweet. But it was very moist, thanks to the grated zucchini. This recipe is definitely a keeper.
I also did a fair amount of hanging out this weekend. My college friend Vivian was in town from Tampa, Florida. I haven't seen her in a decade! Since we last hung out, Vivian has gone vegan. And we even have the same tattoo!
I also went to my friends Nathan and Paul's wedding reception. They got married in Minnesota since Tennessee and Mississippi (where they live) still don't have same-sex marriage (it's only a matter of time!!), but they had a reception here in Memphis, where their friends are. And they brought their dog, Tux.
The food was mostly non-vegan, but there was a fantastic Chickpea Tabbouleh and an open bar. Can't go wrong there! Plus, Nathan made a bunch of homemade pickles and preserves to give away as gifts for guests! I chose a jar of sweet pickles with jalapeno and garlic.
But anyway, there's nothing I can do to stop it. So I might as well embrace it, right? Lammas is traditionally celebrated by baking bread as a symbol of the grain harvest, so I baked a batch of Jalapeno Corn Muffins from 150 Best Vegan Muffin Recipes by Camilla Saulsbury.
These were great! They're sweet and soft, not savory and crumbly. I prefer my cornbread to be sweet. They're flecked with bits of corn and minced jalapenos. In the spirit of the holiday, I used fresh red jalapenos from our front yard garden.
I also baked a loaf of Zucchini Bread from Seasons of Witchery by Ellen Dugan.
The recipe wasn't originally vegan. It called for a 1/2 cup of Egg Beaters, but I subbed out enough Ener-G egg replacer powder to equal two eggs. This bread was oil-free and relied on applesauce instead, so it was lighter on calories. And it wasn't super-sweet. But it was very moist, thanks to the grated zucchini. This recipe is definitely a keeper.
I also did a fair amount of hanging out this weekend. My college friend Vivian was in town from Tampa, Florida. I haven't seen her in a decade! Since we last hung out, Vivian has gone vegan. And we even have the same tattoo!
I also went to my friends Nathan and Paul's wedding reception. They got married in Minnesota since Tennessee and Mississippi (where they live) still don't have same-sex marriage (it's only a matter of time!!), but they had a reception here in Memphis, where their friends are. And they brought their dog, Tux.
The food was mostly non-vegan, but there was a fantastic Chickpea Tabbouleh and an open bar. Can't go wrong there! Plus, Nathan made a bunch of homemade pickles and preserves to give away as gifts for guests! I chose a jar of sweet pickles with jalapeno and garlic.
July 31, 2014
Reclaim Your Culinary Traditions
In yesterday's post, I reviewed Sharon Palmer's Plant-Powered for Life, a new vegan cookbook with 52 tips for eating your way to lasting health. Each chapter is a tip and includes a few recipes that go along with that tip. For example, the "Lose your fear of fats" chapter has a recipe for Fresh Guacamole with Tomatoes and Serrano Chiles.
Today, I cooked from the "Reclaim your culinary traditions, or develop new ones" chapter. It's all about choosing healthy meals from various food cultures. Y'all know I've certainly claimed my Southern roots, and through my own cookbook Cookin' Crunk, I've attempted to healthify some of the classic down-home staples.
But I'm particularly interested in the "... or develop new ones" part of that sentence. I love experiencing other culinary traditions. I'm especially fond of Middle Eastern food, and I get such a thrill from roaming the aisles at our local Middle Eastern market, picking up halva, rose syrup, and Turkish cardamom coffee.
There weren't any Middle Eastern recipes in this chapter though, so I opted for my second favorite food culture — Asian! (Okay, maybe third favorite ... I think Indian tops Asian for me). "Asian" cuisine is kind of a catch-all term, of course. I know Japanese food can be very different from Chinese or Vietnamese food, etc. But I'm a fan of the sort of Asian fusion cooking that blends them all together. This Sesame Udon Salad with Snow Peas is just that.
I used some dried Explore Asian udon noodles that had been in my pantry for awhile. They're tossed with five-spice baked tofu (purchased from the Asian market by my house), snow peas, carrots, and an amazing homemade peanut butter-sesame-ginger sauce. I topped it with sesame seed gomasio and sriracha. Delicious and perfect for mid-summer.
For more on Plant-Powered for Life, check out my review post.
Today, I cooked from the "Reclaim your culinary traditions, or develop new ones" chapter. It's all about choosing healthy meals from various food cultures. Y'all know I've certainly claimed my Southern roots, and through my own cookbook Cookin' Crunk, I've attempted to healthify some of the classic down-home staples.
But I'm particularly interested in the "... or develop new ones" part of that sentence. I love experiencing other culinary traditions. I'm especially fond of Middle Eastern food, and I get such a thrill from roaming the aisles at our local Middle Eastern market, picking up halva, rose syrup, and Turkish cardamom coffee.
There weren't any Middle Eastern recipes in this chapter though, so I opted for my second favorite food culture — Asian! (Okay, maybe third favorite ... I think Indian tops Asian for me). "Asian" cuisine is kind of a catch-all term, of course. I know Japanese food can be very different from Chinese or Vietnamese food, etc. But I'm a fan of the sort of Asian fusion cooking that blends them all together. This Sesame Udon Salad with Snow Peas is just that.
I used some dried Explore Asian udon noodles that had been in my pantry for awhile. They're tossed with five-spice baked tofu (purchased from the Asian market by my house), snow peas, carrots, and an amazing homemade peanut butter-sesame-ginger sauce. I topped it with sesame seed gomasio and sriracha. Delicious and perfect for mid-summer.
For more on Plant-Powered for Life, check out my review post.
July 30, 2014
Plant Powered for Life!
I get a fair number of emails from new vegans looking for advice on how to stay vegan. I usually point them toward Colleen Patrick Goudreau's 30-Day Vegan Challenge or, lately, the new Elizabeth Castoria's How to Be Vegan book. Both are filled with tips, tricks, and recipes. But what about old vegan looking for ways to stay healthy? There aren't as many step-by-step resource guides out there for that.
But there's a new book on the market by Sharon Palmer that may do the trick. It's called Plant-Powered for Life, and although it's not designed for veteran vegans per se, it reads like a refresher course on what we all should be doing. Of course, it'd be excellent for new vegans too!
Y'all know I'm a 50/50 junk food vegan, right? I spend about half my days being good (salads, kale, whole foods) and about half my days being bad (french fries, beer, chips, candy, deep-fried everything). It's all about balance. But sometimes I need a reminder about the health stuff, and I think this book will do the trick.
It includes 52 simple steps to "Eat your way to lasting health," and each step is a header for a chapter with a few recipes. For example, one step/chapter is "eat more, weigh less" and it's all about how plant foods are low-energy dense. You can eat more of the healthy stuff and still not gain. Recipes in that chapter include an Endive Salad with Peas, Pea Shoots, and Creamy Lemon Dressing and Roasted Lemon Sage Brussels Sprouts with Hazelnuts.
Other tips: "Eat a dark leafy green every day," "Eat well on the run," and my personal favorite, "Indulge moderately in alcohol, especially red wine." I know it's telling me to moderate, but in my mind, it's telling me to drink more wine. There's even a "Make it coffee or tea time today" chapter with recipes for Whipped Hazelnut Iced Coffee and Flower and Pomegranate Tea!
I've made a couple recipes from this book so far. The full-color pics make the recipes seem so enticing! I'm going to share one pic today and another tomorrow. Earlier this week, I made a dish from the "Make variety your motto" chapter, which is all about incorporating new foods into your diet. Truthfully, the recipe I chose didn't include any new-to-me foods. But it was so good! I made this Tofu Cobb Salad.
Wow! I'm bad about always making "kitchen sink" salads with whatever I have on-hand, but I love the very specific ingredients in this. They work so well together — avocado, baked tofu, black beans, tomatoes, and walnuts. And they're topped with a homemade olive oil/vinegar/fresh herb/garlic/mustard vinaigrette. So very good.
Anyway, I plan to actually work my way through this book, one chapter a week, focusing on the step for a week at a time and hopefully making a lot of these recipes. I'm hoping it can help me stay more on track with healthy food goals.
I'll have more from this book tomorrow!
But there's a new book on the market by Sharon Palmer that may do the trick. It's called Plant-Powered for Life, and although it's not designed for veteran vegans per se, it reads like a refresher course on what we all should be doing. Of course, it'd be excellent for new vegans too!
Y'all know I'm a 50/50 junk food vegan, right? I spend about half my days being good (salads, kale, whole foods) and about half my days being bad (french fries, beer, chips, candy, deep-fried everything). It's all about balance. But sometimes I need a reminder about the health stuff, and I think this book will do the trick.
It includes 52 simple steps to "Eat your way to lasting health," and each step is a header for a chapter with a few recipes. For example, one step/chapter is "eat more, weigh less" and it's all about how plant foods are low-energy dense. You can eat more of the healthy stuff and still not gain. Recipes in that chapter include an Endive Salad with Peas, Pea Shoots, and Creamy Lemon Dressing and Roasted Lemon Sage Brussels Sprouts with Hazelnuts.
Other tips: "Eat a dark leafy green every day," "Eat well on the run," and my personal favorite, "Indulge moderately in alcohol, especially red wine." I know it's telling me to moderate, but in my mind, it's telling me to drink more wine. There's even a "Make it coffee or tea time today" chapter with recipes for Whipped Hazelnut Iced Coffee and Flower and Pomegranate Tea!
I've made a couple recipes from this book so far. The full-color pics make the recipes seem so enticing! I'm going to share one pic today and another tomorrow. Earlier this week, I made a dish from the "Make variety your motto" chapter, which is all about incorporating new foods into your diet. Truthfully, the recipe I chose didn't include any new-to-me foods. But it was so good! I made this Tofu Cobb Salad.
Wow! I'm bad about always making "kitchen sink" salads with whatever I have on-hand, but I love the very specific ingredients in this. They work so well together — avocado, baked tofu, black beans, tomatoes, and walnuts. And they're topped with a homemade olive oil/vinegar/fresh herb/garlic/mustard vinaigrette. So very good.
Anyway, I plan to actually work my way through this book, one chapter a week, focusing on the step for a week at a time and hopefully making a lot of these recipes. I'm hoping it can help me stay more on track with healthy food goals.
I'll have more from this book tomorrow!
July 29, 2014
Vegan Drinks Taco Tuesday!
We had our one-year Vegan Drinks-aversary tonight! A year ago in July, a group of Memphis vegans met up for happy hour at Chiwawa, a vegan-friendly taco joint in Overton Square with snazzy margaritas. And so it was fitting that tonight, a year later, we met for tacos again in Overton Square. But this time, we gathered at Babalu.
Here's Cassi and Nathan.
Babalu is fairly new, and most of us hadn't been yet. They have tacos, tapas, fancy cocktails, and tableside guac. And upon inspection of their menu, it looked like they had a few veganizable options. They don't take reservations, but I Facebook-messaged them to expect a large number of vegans. They told me they'd have a server ready to explain what we could and couldn't eat.
And they did! His name was Brandon, and he was awesome. He informed us that Babalu's sour mix contains egg whites, but they were happy to sub lemonade for any drink that called for sour mix. Cassi made that substitution with her Champarita (sparkling wine, agave nectar, lemonade, triplesec), and it was delicious.
I went with the TC Tea (sweet tea vodka, mint, lemon, powdered sugar, sprite). Wow. This may be my new favorite fancy cocktail. I've long been a fan of sweet tea vodka, but this was the perfect combo of flavors. And the sprite added a nice bit of bubbly.
Jennifer went with a Cat 5 (Cathead vodka, mint, agave nectar, soda, lime, bitters).
And Pam opted for Babalu's twist on the margarita — the Baba-rita (Patron Silver, agave nectar, Patron Citronge, lemonade, POM 1) — with the lemonade subbed for sour mix. Stephanie and her kid Peter are totally photo-bombing!
Autumn had a glass of the Red Sangria.
And Cassi's second drink was the Rose Sangria, or the "pink sangria" as she called it. When the server asked if she wanted "red, white, or rose," Cassi just said "pink." Yep, that's Cassi.
After I finished my TC Tea, I went with my current favorite local brew — High Cotton Scottish Ale. It's so creamy and almost chocolatey. Love it! Babalu gives you the option of ordering a 14-ounce beer or a 20-ounce beer. Of course, I chose the 20-ounce!
Now we might have drank a fair amount, but I promise we ate too! Babalu has a few vegan options, but we mostly all ordered the same thing. Vegetal Tacos (with summer squash, crimini mushroom, radish, corn, red onion, chipotle vinaigrette, and arugula). These come with goat cheese, but it can easily be left off.
We all loved the tacos! The shells were light and pillowy. The veggies were perfectly cooked and perfectly seasoned, and the chipotle vinaigrette was smoky and spicy. I even liked the arugula! And I generally hate arugula.
On the side, several of us ordered Tableside Guacamole. Our server Brandon made it fresh right there!
And each order made a ton! I think each bowl had two and a half or three avocados! This guac was insane, mostly because of the genius addition of sundried tomatoes. I will always add those to my guac now.
Stephanie also ordered Chips and Pico for her kid Peter. But he's, like, three or something, and he decided he just wanted chips. So we ate his pico. It was fresh and tasty.
The service at Babalu was fantastic, and the food was outstanding. And of course, the cocktails were expertly crafted and delicious. Bonus: There's a mouthwash dispenser in the bathroom with tiny disposable cups! So you can freshen your breath after eating all that oniony guac and pico.
We'll definitely be back here for Vegan Drinks in the future.
Here's Cassi and Nathan.
Babalu is fairly new, and most of us hadn't been yet. They have tacos, tapas, fancy cocktails, and tableside guac. And upon inspection of their menu, it looked like they had a few veganizable options. They don't take reservations, but I Facebook-messaged them to expect a large number of vegans. They told me they'd have a server ready to explain what we could and couldn't eat.
And they did! His name was Brandon, and he was awesome. He informed us that Babalu's sour mix contains egg whites, but they were happy to sub lemonade for any drink that called for sour mix. Cassi made that substitution with her Champarita (sparkling wine, agave nectar, lemonade, triplesec), and it was delicious.
I went with the TC Tea (sweet tea vodka, mint, lemon, powdered sugar, sprite). Wow. This may be my new favorite fancy cocktail. I've long been a fan of sweet tea vodka, but this was the perfect combo of flavors. And the sprite added a nice bit of bubbly.
Jennifer went with a Cat 5 (Cathead vodka, mint, agave nectar, soda, lime, bitters).
And Pam opted for Babalu's twist on the margarita — the Baba-rita (Patron Silver, agave nectar, Patron Citronge, lemonade, POM 1) — with the lemonade subbed for sour mix. Stephanie and her kid Peter are totally photo-bombing!
Autumn had a glass of the Red Sangria.
And Cassi's second drink was the Rose Sangria, or the "pink sangria" as she called it. When the server asked if she wanted "red, white, or rose," Cassi just said "pink." Yep, that's Cassi.
After I finished my TC Tea, I went with my current favorite local brew — High Cotton Scottish Ale. It's so creamy and almost chocolatey. Love it! Babalu gives you the option of ordering a 14-ounce beer or a 20-ounce beer. Of course, I chose the 20-ounce!
Now we might have drank a fair amount, but I promise we ate too! Babalu has a few vegan options, but we mostly all ordered the same thing. Vegetal Tacos (with summer squash, crimini mushroom, radish, corn, red onion, chipotle vinaigrette, and arugula). These come with goat cheese, but it can easily be left off.
We all loved the tacos! The shells were light and pillowy. The veggies were perfectly cooked and perfectly seasoned, and the chipotle vinaigrette was smoky and spicy. I even liked the arugula! And I generally hate arugula.
On the side, several of us ordered Tableside Guacamole. Our server Brandon made it fresh right there!
And each order made a ton! I think each bowl had two and a half or three avocados! This guac was insane, mostly because of the genius addition of sundried tomatoes. I will always add those to my guac now.
Stephanie also ordered Chips and Pico for her kid Peter. But he's, like, three or something, and he decided he just wanted chips. So we ate his pico. It was fresh and tasty.
The service at Babalu was fantastic, and the food was outstanding. And of course, the cocktails were expertly crafted and delicious. Bonus: There's a mouthwash dispenser in the bathroom with tiny disposable cups! So you can freshen your breath after eating all that oniony guac and pico.
We'll definitely be back here for Vegan Drinks in the future.
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