tag:blogger.com,1999:blog-19241840197700149572023-12-15T16:33:48.417-06:00The Ordinary VegetarianSarah S.http://www.blogger.com/profile/04757033974893707436noreply@blogger.comBlogger122125tag:blogger.com,1999:blog-1924184019770014957.post-42034949961458855632011-08-09T23:25:00.003-05:002011-08-09T23:31:06.775-05:00Native Foods Cafe open in Chicago!<div dir="ltr" style="text-align: left;" trbidi="on">Back in June I took a weekend trip to LA. Top on my list of local vegan restaurants to try was <a href="http://www.nativefoods.com/">Native Foods</a>. Perusing their website in preparation for my visit I was surprised to learn that there would be three locations opening in Chicago in the fall. I decided to postpone my visit to Native Foods and wait for them to come to me. The two month wait is over, the first Chicago location opened in Wicker Park today!<br />
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I didn't have to wait until today though, I was fortunate enough to be invited to a pre-opening dinner on Friday night!<br />
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Our dining experience started out with a greeting from Chef Tanya herself at the door! Starstruck, I expressed my excitement to meet her and asked for a photo, to which she replied, "Oh, a groupie!" Guilty as charged, vegan food nerd to the core! We had a nice chat before getting in line to order. <br />
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While we were in line we were offered samples of their Lavender Lemonade and Watermelon Fresca. I am not a big fan of mint, watermelon, or lavender, so I did not think that I would like either of these. To my surprise I loved them both! They were light and refreshing, and the flavors were very complimentary and not overpowering. <br />
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When we reached the counter we were encouraged to order several things, all on the house, so that we could get a good taste of their offerings. How could we resist with a menu like <a href="http://www.nativefoods.com/menu/CHI-MENU-0711.pdf">this</a>?<br />
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For our starter we chose the Sweet Potato Taquitos. We loved these! The dish comes with three fantastically crunchy corn tortillas stuffed with coconut mashed sweet potatoes and topped with chipotle crema. <br />
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For my main dish I chose the Portobello and Sausage Burger with a side of sweet potato fries. This burger is made up of grilled portobellos, sausage seitan, caramelized onion, pumpkin seed pesto, roasted garlic, pomodoro, and vegan mayo. The pumpkin seed pesto and roasted garlic really pop in this sandwich, which just happen to be a couple of my favorite flavors on earth! The sweet potato fries were tasty too, but a bit too heavy alongside the burger for me. Next time I'll try it with the steamed kale.<br />
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Steve's entree was the Oklahoma Bacon Cheeseburger. This was our favorite dish of the night! It might be hard to figure out what all the awesome is in this picture, so let me break it down for you. On the left side of the plate is the top half of the sandwich: bun, lettuce tomato, onion. On the right side of the plate is the bottom half of the sandwich: sliced seitan, bacon, melted "cheddar", caramelized onion, battered pickle chips, and bbq sauce. Everything about this sandwich is amazing and perfect, but we both agreed that the cheddar stole the show. Chef Tanya, please give me your recipe!!<br />
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I got a kick out of being served Annie's ketchup--it was the first time I have seen an Annie's product at a restaurant. I prefer my fries without the high fructose corn syrup, thanks for that Native Foods!<br />
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It was pretty foolish to think we'd have room for dessert after all of that food, but thankfully our selections were served in to-go cups. We took a single bite of each and tucked them away for later. My choice was the Strawberry Shortcake Parfait. I couldn't resist, strawberry shortcake is a childhood favorite of mine, and something I haven't had since going vegan. What a treat! I was very impressed by how close this vegan and refined sugar-free version tasted to what I remember from childhood. I particularly loved the fluffy layers of almond creme.<br />
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Steve made the winning selection again with the Peanut Butter Parfait, but how could you go wrong with a dessert featuring whipped peanut butter filling? The cookie pieces are actually crumbles of Native's boogie bars, a banana bread made with oats, coconut, and almonds. So creative and delicious, and most definitely healthier than the average parfait.<br />
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We welcome our new friends at <a href="http://www.nativefoods.com/">Native Foods</a> to Chicago with open arms! Our first visit was simply amazing, and we haven't stopped talking about it since. Our next visit is officially on our calendars, so we'll see you really soon! (We may or may not have even decided what we are going to be trying next time [I'm looking at you, Soul Bowl]). Thanks again for your hospitality and great eats! <br />
<div class="separator" style="clear: both; text-align: center;"></div></div>Sarah S.http://www.blogger.com/profile/04757033974893707436noreply@blogger.com18tag:blogger.com,1999:blog-1924184019770014957.post-40672993795591339262011-06-23T15:00:00.001-05:002011-06-23T15:00:04.450-05:00Moroccan Couscous Salad with Saffron and Cinnamon<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjClk7Fvf_RAEkev_7gkR15WZnmeCd8rmnkYVBwy1psBBvGynTZVCHFaV1aDZj9C2MbAfbvMq0_RRn_Emv_nKwkHfbUL60l-4K8WJonn4ywNSVQt4j69ZXiiqIlO4kOOgUztMp2EK-KuZ4/s1600/couscous+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjClk7Fvf_RAEkev_7gkR15WZnmeCd8rmnkYVBwy1psBBvGynTZVCHFaV1aDZj9C2MbAfbvMq0_RRn_Emv_nKwkHfbUL60l-4K8WJonn4ywNSVQt4j69ZXiiqIlO4kOOgUztMp2EK-KuZ4/s400/couscous+001.jpg" width="400" /></a></div><br />
I tend to shy away from couscous. I blame a college friend who turned her nose up it saying, "Couscous? Sounds too much like goose poop." Ever since, whenever I see couscous that memory comes to mind (and perhaps will for you now, too. You're welcome. [Wow, this post is certainly off to a questionable start]). All joking aside, couscous has just never been very exciting to me.<br />
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Enter: <i>Israeli</i> couscous.<br />
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The standard itty bitty couscous may have never excited me, but I just discovered that his big brother Israeli couscous does! It is not just me, I served this salad at a picnic and received many positive comments and requests for the recipe. Confirmed crowd pleaser! Trust me and give your favorite summer pasta salad a makeover with Israeli couscous, or better yet, try this salad.<br />
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This recipe is inspired by a store-bought version that my dad served at his Memorial Day picnic. The combination of textures and flavors is just right. Light citrus and a touch of sweetness, tied together with the warm flavors of cumin, saffron, and cinnamon. The flavors are even better the second day, so I encourage you to make this a day ahead. The plump beads of couscous hold up very well overnight, something that I wouldn't expect as much from the itty bitty variety. <br />
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<span style="font-size: large;">Moroccan Couscous Salad with Saffron and Cinnamon</span><br />
<i>Serves 10-12 as a side dish</i><br />
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2 cups Israeli couscous<br />
3-1/3 cups vegetable stock or water<br />
1 tsp olive oil <br />
2 cloves of garlic, minced<br />
1/2 tsp saffron threads<br />
15 oz can chickpeas, drained and rinsed<br />
1 medium zucchini, quartered and sliced 1/4" thick (about 2 cups)<br />
1/2 cup slivered almonds, toasted<br />
1/2 cup roasted red pepper, chopped in 1" pieces<br />
1/2 cup raisins<br />
1/2 cup dried apricots, chopped <br />
1/3 cup Italian parsley, chopped fine<br />
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<u>Dressing:</u> <br />
6 tbsp lemon juice<br />
1/4 cup olive oil<br />
2 tbsp water<br />
2 tbsp agave<br />
3/4 tsp sweet paprika <br />
1/2 tsp cumin<br />
1/2 tsp cinnamon<br />
1/2 tsp sea salt<br />
fresh cracked black pepper<br />
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Heat 1 tsp olive oil in a large saucepan over medium heat. Add garlic and saute for 3 minutes. Add dry couscous and toast for 5 minutes, stirring frequently. Stir in vegetable stock and saffron and turn up heat to bring to a boil. Lower heat to a simmer and cover. Cook until all of the liquid has been absorbed, about 10 minutes. Toss with 1 tbsp olive oil and set aside to cool. <br />
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Prepare mix-ins and whisk together dressing ingredients. Wait until the couscous has cooled, and then gently toss with the toppings and dressing until well incorporated. Season with additional salt and pepper to taste, and fully chill before serving. For best results chill overnight to allow the flavors to meld--in which case keep the almonds separate to prevent them from softening. The salad may also benefit from an additional tablespoon of lemon juice and olive oil in the morning, as most of the dressing will be absorbed into the couscous overnight. Test first to see if this is necessary.<br />
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Thanks to everyone who entered the <a href="http://www.ordinaryvegetarian.com/2011/06/review-and-giveaway-hannah-kaminskys.html">giveaway</a> to win a copy of Vegan Desserts! A random number generator selected lucky number 59. Congrats to Carrie of <a href="http://movesnmunchies.wordpress.com/">Moves 'N Munchies</a>! <a href="mailto:sarah@ordinaryvegetarian.com">Email me</a> your address and I'll get your book out to you right away.</div>Sarah S.http://www.blogger.com/profile/04757033974893707436noreply@blogger.com14tag:blogger.com,1999:blog-1924184019770014957.post-36967634690665994672011-06-14T17:57:00.003-05:002011-06-15T09:34:23.799-05:00Review and Giveaway: Hannah Kaminsky's Vegan Desserts<div dir="ltr" style="text-align: left;" trbidi="on">If you have been reading my blog since the title ordinary vegetarian actually fit me, you might remember my <a href="http://www.ordinaryvegetarian.com/2009/12/my-sweet-vegan-christmas-eve.html">first vegan baking experience</a>. Armed with a copy of Hannah Kaminky's <a href="http://www.amazon.com/My-Sweet-Vegan-passionate-dessert/dp/0979128617/ref=sr_1_1?s=books&ie=UTF8&qid=1308075581&sr=1-1">My Sweet Vegan</a>, I was well equipped for my task. Since then I became vegan, and my interest in vegan baking immediately followed. Hannah has been a favorite source for vegan dessert recipes through both her <a href="http://bittersweetblog.wordpress.com/">blog</a> and <a href="http://bittersweetblog.wordpress.com/e-books/">e-books</a> ever since, so you can imagine how excited I was to learn about the release of her second cookbook, <a href="http://www.amazon.com/Vegan-Desserts-Sumptuous-Sweets-Season/dp/1616082208/ref=pd_sim_b_1">Vegan Desserts</a>!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.amazon.com/Vegan-Desserts-Sumptuous-Sweets-Season/dp/1616082208/ref=pd_sim_b_1"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUMBxuIPCGT5-WOU3nsYFoGhHm_G0hBuCkKhIR_bU51RO04G5gh5kYNubYvddGU35E27nmh1y39ufu4zWUB_HMP_3R4Dspc7c9Uqdtlp55yCSg7-V2_MBrPVNSYMRYG6F3jauMxgujZq4/s400/vegandesserts.jpg" width="400" /></a></div><br />
A worthy collection of sophisticated yet approachable desserts, conveniently divided by season. The book features over 100 recipes, each accompanied by the most tempting full color image photographed by Hannah herself. I have had my copy for two months now, and have already enjoyed several recipes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP9t1cvuqFzBT5IoXuvIGwouuyTP8vNRfRnlic50Lj1hK8hn_PRzmVAliLm6t8NLeEDuZaF-yxe6OLIrGEh04Pnl5KvbTpxkTccbcJz8OwXxvzIf8PvAmGzYrTJQ16lXUtNq00fMtTtBA/s1600/cremebars.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP9t1cvuqFzBT5IoXuvIGwouuyTP8vNRfRnlic50Lj1hK8hn_PRzmVAliLm6t8NLeEDuZaF-yxe6OLIrGEh04Pnl5KvbTpxkTccbcJz8OwXxvzIf8PvAmGzYrTJQ16lXUtNq00fMtTtBA/s400/cremebars.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Irish Crème Squares</td></tr>
</tbody></table>I cheated and baked from the winter section first since I had all of the ingredients for the Irish Crème Squares on hand. This is definitely a grown up dessert, unless your young ones enjoy the flavors of coffee and whiskey. As for myself, I couldn't resist! The coffee and whiskey infused cream layer is perfectly complimented by the cocoa almond crust. Hear, hear for boozy desserts!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdVkFmpu606fb-w-1jQdb2IrbSCMHGtnJeZ1J9mY_HDSwikCQlgWNGHCvuZlY4GoDMl0HUI6tlbuMFAGxSdpXVtxx4PdZR7m41sVVoXCelsaIkT7kmUjxi285qoBcQCNgy09CQ0dzuCU/s1600/chocbread.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdVkFmpu606fb-w-1jQdb2IrbSCMHGtnJeZ1J9mY_HDSwikCQlgWNGHCvuZlY4GoDMl0HUI6tlbuMFAGxSdpXVtxx4PdZR7m41sVVoXCelsaIkT7kmUjxi285qoBcQCNgy09CQ0dzuCU/s400/chocbread.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marbled Chocolate and Zucchini Bread</td></tr>
</tbody></table>For my first springtime selection I went with the Marbled Chocolate and Zucchini Bread. This dessert bread is a real treat. It is sweet, moist, and cakey--sweeter than more traditional zucchini breads I have tried. This was my first marbled baked good, and I was so pleased with the way that the beautiful swirls of chocolate turned out. I am anticipating having too many zucchinis on my hands soon, and looking forward to putting them to good use in more loaves of this bread!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtEr_zmlhxqVf3r3az7oSYnvvaG8jTnNOPvn7vKDufeydmUdWFGbCGaDyKdOE3Vq115QnFp7ibXH-EAK6W1ZNO93nLEtHkiSdtexwIfQQPjrHYXFjn_r8tHdhJYODJ_LgzvUC5NLBwIXY/s1600/pbcookies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtEr_zmlhxqVf3r3az7oSYnvvaG8jTnNOPvn7vKDufeydmUdWFGbCGaDyKdOE3Vq115QnFp7ibXH-EAK6W1ZNO93nLEtHkiSdtexwIfQQPjrHYXFjn_r8tHdhJYODJ_LgzvUC5NLBwIXY/s400/pbcookies.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coco-Nut Macaroons</td></tr>
</tbody></table>I sampled a second dessert from the spring section -- the Coco-Nut Macaroons. Coco-Nut is hyphenated because the Nut is actually crunchy peanut butter. The peanut butter flavor is second to coconut, but is undoubtedly the oomph that pushes these macaroons over the edge. That and the chocolate dipped bases! These were perfectly dense, chewy, and rich--honestly the only coconut macaroon recipe I'll ever need. I mean, coco-nut! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1M5kQwb3xZUrgKgKCmRrMcqS6WwB6N80EjETAJXbDRcEoAwryRuhzKGXf98FG-iZ9glKKHs8KY1iu-8HYb8ccoizDIAI5sNi1rZMdbKfg2EwtrX2Tagg5edyt_rsapTGz78poU580byM/s1600/cupcakes2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1M5kQwb3xZUrgKgKCmRrMcqS6WwB6N80EjETAJXbDRcEoAwryRuhzKGXf98FG-iZ9glKKHs8KY1iu-8HYb8ccoizDIAI5sNi1rZMdbKfg2EwtrX2Tagg5edyt_rsapTGz78poU580byM/s400/cupcakes2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mango Tango Cupcakes</td></tr>
</tbody></table>Moving on from springtime delights to a perfect summery treat (and the cutest name in the book!), Mango Tango Cupcakes. This inventive cupcake has two pureed mangoes in the batter, along with a helping of chopped macadamia nuts. If you aren't sold on that alone, then the rum cream cheese frosting should convince you! Oh yes, that's perfection.<br />
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I am sorry for teasing you with all of these amazing treats, but I have a peace offering. After receiving a copy of this book, the opportunity for a signed copy from Hannah presented itself and I couldn't turn it down. As much as I love this book, I don't need two copies and would love to offer my first copy to one of you. I will ship the winner this copy personally, anywhere in the world you might be. That's right, a no-restriction giveaway, hooray! As always, several ways to enter, leave 1 comment for each entry:<br />
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1. Leave a comment, any comment!<br />
2. <a href="https://twitter.com/ordinaryveg">Follow me</a> on twitter.<br />
3. <a href="http://www.facebook.com/pages/The-Ordinary-Vegetarian/309757225482?v=photos&ref=nf#/pages/The-Ordinary-Vegetarian/309757225482?ref=mf">Like me</a> on facebook. <br />
4. Follow my blog <a href="http://www.google.com/friendconnect/signin/home?st=e%3DAOG8GaDwwRZ9ye2%252FUqtKLCYHtSp9RTAUN5UNnSpMLqwWDrShzVcUtA3pEigAIxJX9qJaASFkGjAyhRRwa4iBoSY%252BPZbiP%252FzMg1pt8VQU2ybPqO24gLvaY4QuHE9XRN4sw0TQXJ9V0DgKo44h5QPG52vUvB%252BOLZq0EQv7fwQk2Tf%252BFVQg20x02i31djKmzGK%252BLwhV52yWVMAoFVgRN3AxFh0CDQ21xQEAFO6kBVvkifron8QZSch0%252FzI%253D%26c%3Dpeoplesense&psinvite=&subscribeOnSignin=1">here</a><span id="goog_1595286264"></span><span id="goog_1595286265"></span> or by email (see sidebar)<br />
5. Tweet "Enter to win a copy of Hannah Kaminsky's Vegan Desserts from @ordinaryveg! http://t.co/6z9IZxt"<br />
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Good luck! Winner to be announced the first day of summer--Tuesday, June 21 (just in time to make the Peaches and Crème Breakfast Buns, what what!)!</div>Sarah S.http://www.blogger.com/profile/04757033974893707436noreply@blogger.com117tag:blogger.com,1999:blog-1924184019770014957.post-28214415672468411072011-05-25T12:20:00.002-05:002011-05-25T16:54:20.494-05:00NYC Day 3: Kate's Joint, Engagement Photoshoot, and 4 Course Vegan<div dir="ltr" style="text-align: left;" trbidi="on">Thanks for following along on days <a href="http://www.ordinaryvegetarian.com/2011/05/nyc-day-1-dim-sum-donuts-mooshoes-and.html">1</a> and <a href="http://www.ordinaryvegetarian.com/2011/05/nyc-day-2-atlas-cafe-manipedis-and-pure.html">2</a>, on to our final day in NYC! <br />
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Our last day in NYC was our engagement photo shoot day! It was only appropriate to start this big day with a big breakfast. We dined on Kate's Benedict at <a href="http://www.menupages.com/restaurants/kates-joint/">Kate's Joint</a> in the East Village. This dish starts with a thick slice of toast and is topped with vegan sausage, mushrooms, greens, scrambled tofu, and vegan hollandaise. Perfect!<br />
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After breakfast we started getting ready for the shoot. A friend in Brooklyn set me up with her hair stylist who fixed me up with some beautiful curls.<br />
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Thanks for the 'do, Dena!<br />
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Then it was time to head down the road to the Dan Mims' apartment, where we joined by the rest of the team. Pictured above on the far left is Christopher Drummond of <a href="https://www.christopherdrummond.com/">Christopher Drummond Beauty</a>, my makeup artist for the day. Next to Christopher is Leanne Mai-ly Hilgart of <a href="http://www.vautecouture.com/">Vaute Couture</a>, my stylist for the day. All the way to the right is Dan Mims of <a href="http://www.theethicalman.com/">The Ethical Man</a>, our host and Steve's stylist for the day. The lovely lady behind the camera is Erin Nicole of <a href="http://www.erinnicolebrown.com/">Erin Nicole Brown Photography</a>.<br />
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Christopher did an amazing job with my makeup, using his own <a href="https://www.christopherdrummond.com/">vegan makeup line</a>. I love his products! Leanne helped me decide what to wear for the shoot. It was so much fun to work with her and to get to know her--turns out she is from a neighboring suburb of Chicago! So fun!<br />
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Dan was a most gracious host as we were made up and styled at his apartment, and he did an awesome job styling Steve. The tie Steve wore for the shoot is from <a href="http://www.theethicalman.com/the-skinny-tie---vegan-eco-friendly-ties-by-jaan-j.html">his collection</a>. <br />
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Once we were all styled it was time to hit the streets of Brooklyn for our photo shoot. Featured below are a few of my favorite shots. To see more pictures hop over to <a href="http://www.rosepedalsveganweddings.com/nyc-getaway-contest-winners-share-their-weekend/">Rose Pedals</a> to see the video that they put together which covers our entire weekend in NYC, including some video footage we shot.<br />
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Thanks again to Dan, Leanne, and Christopher, it was such a joy and privilege to work with all of you! A big thanks also to our photographer, Erin Nicole... <br />
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Erin is such a great photographer, she made us feel so comfortable in front of the camera and truly brought out the best in us! Thank you again!<br />
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After the shoot we had one more prize to redeem, dinner at <a href="http://www.4coursevegan.com/">4 Course Vegan</a> in Williamsburg. This was our first experience with underground dining. <a href="http://en.wikipedia.org/wiki/Underground_restaurant">Underground restaurants</a>, also referred to as supper clubs or closed door restaurants, are set menu dinners held in a private space. Chef Matteo hosts his Saturday night dinners right in his apartment. We had a little trouble figuring out how to get in when we arrived--we stood with a few other newbies at the main door trying to buzz in. Soon someone more experienced spotted us and led us over to a gated courtyard which gave direct access to the apartment. The chef's assistant recognized that our group was not sure if we should wait or seat ourselves, and welcomed us to have a seat anywhere there were empty seats. All of the tables were communal, averaging 10 seats per, with total seating for about 40. It was a full house, so we took the last two seats at a 10-top. From our seats we had a good view of the kitchen where Chef Matteo was busy plating the first dish. At each place setting there was a small card describing the 4 courses for the night. Soon the assistant began serving the first dish.<br />
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We were given an amuse-bouche of watermelon radish ravioli, before the official four courses began being served. This raw ravioli consisted of two paper thin slices of watermelon radish filled with some type of nut cheese and drizzled with basil puree. I loved this! I would love to recreate this and have been on the lookout for watermelon radishes ever since.<br />
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The first course for the night was yellow spilt pea soup with chile oil and chive sour cream. This was a very unique split pea soup, with a distinct sesame flavor as well as some heat from the chile oil. The bowls emptied quickly around our table!<br />
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The second course was a baby arugula Caesar with cornmeal croutons and miso-celery dressing. This was a great combination of flavors, though not the most "Caesar-y" vegan Caesar salad I've ever had. Honestly though, I'd take this over the more traditional Caesar flavors any day.<br />
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The third course, and star of the evening, was the spring vegetable quiche with smokey mushrooms and wild ramps. The crust was rich and perfect, as was the creamy filling. The smokey mushroom topping pushed this quiche over the edge, crunchy and reminiscent of bacon. What I wouldn't give for this recipe! Steve remarked that this was the best quiche he has ever had, and I agree. <br />
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Just when I thought I couldn't eat another bite the final course was served, pine nut and fennel biscuit with meyer lemon and chocolate mousse. The delicately flavored biscuits were a perfect pairing for the super rich chocolate mousse, which was very thick and heavy. I loved the meyer lemon sauce which brightened and rounded out the flavors. <br />
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Our first underground dining experience was a success! We had a chat with Chef Matteo before heading out, and thanked him for the fantastic evening. He sent us home with some of his packaged goodies, including an amazing hazelnut toffee brittle and chocolate dipped coconut macaroons. Please do not miss out on dining at <a href="http://www.4coursevegan.com/">4 Course Vegan</a> if you have the opportunity to! <br />
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Thanks to one of our tablemates, <a href="http://www.saltshaker.net/20110424/billy-burg-veg-out">Dan</a>, for allowing me to use his photos from the night. It had been raining heavily earlier in the day so we decided not to bring out the camera. Dan owns his own underground restaurant in Buenos Aires! Check out <a href="http://www.saltshaker.net/20110424/billy-burg-veg-out">his blog post</a> about 4 Course Vegan, and his <a href="http://www.saltshaker.net/underground-dining-scene">resource page</a> with information about underground restaurants all over the world.<br />
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Steve and I had the best time in NYC, we were very tempted to "miss" our flight home! I cannot thank <a href="http://www.rosepedalsveganweddings.com/">Rose Pedals Vegan Weddings</a> enough for hosting this amazing contest, as well as all of the wonderful vendors that participated, and everyone that voted for us to win. We will always treasure this experience!<br />
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Don't forget to check out the <a href="http://www.rosepedalsveganweddings.com/nyc-getaway-contest-winners-share-their-weekend/">feature on Rose Pedals</a> to see the video that she put together, including more of our engagement photos.</div>Sarah S.http://www.blogger.com/profile/04757033974893707436noreply@blogger.com10tag:blogger.com,1999:blog-1924184019770014957.post-84062104218994138532011-05-23T10:06:00.002-05:002011-05-25T12:22:52.713-05:00NYC Day 2: Atlas Cafe, Mani/Pedis, and Pure Food and Wine<div dir="ltr" style="text-align: left;" trbidi="on">In case you missed it, check out my <a href="http://www.ordinaryvegetarian.com/2011/05/nyc-day-1-dim-sum-donuts-mooshoes-and.html">NYC Day 1 post</a>. Moving on to day 2! <br />
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Our second day in NYC started rather deliciously! Steve and I had lunch on the lower east side at <a href="http://atlascafenyc.com/">Atlas Cafe</a>. Steve chose the Philly Cheesesteak Panini. This sandwich was stacked with seitan, cheesy sauce, lettuce, and roasted red pepper. The bread was awesome, but we rated this sandwich just OK. <br />
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I made a winning choice with the Vegan Mississippi Chicken Panini. This sandwich features vegan cream cheese, chicken-style seitan, roasted red pepper, and avocado. The combination of flavors was perfect! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimU2RrCGW2kmMoHDOPdrQxaEZqJJe_5xd5nEStWmgvu4XpzOjQDlNbLmhCi98p0zZhVYAGZLZ6H3DI7M0ZcpKbPT-c080odaSdiiyS8T5bgH4eZkap_UeS_yW0T7dmHN-hd-7jDSNg5iQ/s1600/IMG_9019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimU2RrCGW2kmMoHDOPdrQxaEZqJJe_5xd5nEStWmgvu4XpzOjQDlNbLmhCi98p0zZhVYAGZLZ6H3DI7M0ZcpKbPT-c080odaSdiiyS8T5bgH4eZkap_UeS_yW0T7dmHN-hd-7jDSNg5iQ/s400/IMG_9019.JPG" width="400" /></a></div><br />
To be honest, it wasn't the lunch menu that drew us to <a href="http://atlascafenyc.com/">Atlas Cafe</a>, it was the dessert case. Atlas' desserts are supplied by the popular Philadelphia bakery, <a href="http://www.vegantreats.com/">Vegan Treats</a>. And when in New York, eat New York Style Cheesecake! This was one rich, decadent, and worthy vegan cheesecake. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWMlYsecaEQVXW81J_OssfgyWamtM0V8Q1WI8uSOnqqWobhjKXbj7Ni2E9q5lLGBT4OAVw_s-xXu5ceMw9A_m-AkjfAq-jA1_6we5aJ7qgwUoC2sPllB1sYyM6EIP32_NhLCL60bMvLTM/s1600/IMG_9014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWMlYsecaEQVXW81J_OssfgyWamtM0V8Q1WI8uSOnqqWobhjKXbj7Ni2E9q5lLGBT4OAVw_s-xXu5ceMw9A_m-AkjfAq-jA1_6we5aJ7qgwUoC2sPllB1sYyM6EIP32_NhLCL60bMvLTM/s400/IMG_9014.JPG" width="400" /></a></div><br />
I have read <a href="http://veganbackpacker.com/blog/atlas-cafe-new-york-vegan-treats/">many</a> <a href="http://a-soy-bean.blogspot.com/2011/02/surprise-gifted-vegan-treats-of.html">times</a> about the amazing peanut butter bomb cakes and brownies from <a href="http://www.vegantreats.com/">Vegan Treats</a>, so I had to snag a brownie when I spotted it. Oh, my! This was my dream dessert, and quite simply, the bomb.<br />
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Next, Steve and I headed into Brooklyn to redeem the first prize from the <a href="http://www.rosepedalsveganweddings.com/">Rose Pedals Vegan Weddings </a>contest. We were treated to vegan manicures at <a href="http://www.greenspany.com/">The Green Spa & Wellness Center</a>. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIUsdXwFqWWr_57JWB-3znJHhv7rO2JXBykDJc5MQwMvp4iEPIXPbtCZ66jOgZdW2Pw4PqMpLZyrGgZWHEKE08nrd8xpJSHQLTyHywVgy2CDdDMDwkIOXw30FmY2-C1ySR4SGtVjlaz_U/s1600/IMG_8971.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIUsdXwFqWWr_57JWB-3znJHhv7rO2JXBykDJc5MQwMvp4iEPIXPbtCZ66jOgZdW2Pw4PqMpLZyrGgZWHEKE08nrd8xpJSHQLTyHywVgy2CDdDMDwkIOXw30FmY2-C1ySR4SGtVjlaz_U/s400/IMG_8971.JPG" width="400" /></a></div><br />
Hoping to win Steve over to the possibility of enjoying this kind of pampering with me in the future, I decided to add pedicures to our appointment. Steve only squirmed a little bit and seemed to actually enjoy his first manicure and pedicure! Still, I am not sure he'll be lining up to do it again anytime soon. The spa was wonderful. I loved my manicure, and the pedicure was the best!<br />
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From the spa we headed back to the lower east side and walked around the rest of the afternoon, working up our appetites to redeem our next prize! That evening we had dinner reservations at the fabulous raw vegan restaurant, <a href="http://www.oneluckyduck.com/purefoodandwine/">Pure Food & Wine</a>. We were informed that we could order anything that we'd like, but the tasting menu was highly recommended so that we could try many things. The tasting menu was described as 5 courses, of which we would each receive something different from each other, so 10 total dishes. Our selections for the evening would be made by the chef, which took the pressure off from having to decide between all of the amazing options. It was fun to just sit back and be surprised with the dishes as they came!<br />
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The restaurant's lighting was not the best for photography. My camera wasn't cutting it without the flash, so we opted to use Steve's phone. The first few shots are a little dark, but we found a better setting after the first few courses. <br />
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Check out our raw feast!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl1v6hW6aJtIWKjKZFuPl8tTKX4vfaKk1ZGFBIU_QSRsW8rFCfhJswU49g8ArsHzKQ11dt7WBW2KJh0F27ACt0pNBi8drXFeTq24QEmp6TPrBg_D6kpz1tTIAISAl3ejFlUFslRPoHaes/s1600/2011-04-22+18.41.14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl1v6hW6aJtIWKjKZFuPl8tTKX4vfaKk1ZGFBIU_QSRsW8rFCfhJswU49g8ArsHzKQ11dt7WBW2KJh0F27ACt0pNBi8drXFeTq24QEmp6TPrBg_D6kpz1tTIAISAl3ejFlUFslRPoHaes/s400/2011-04-22+18.41.14.jpg" width="400" /></a></div><div style="text-align: center;">Maitake mushroom with ramp pesto</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNDr-8Cic-uNcShTX2BleiEUr1VhrD0_S4LBK7JmNbpba0asNMzD4OKPZsR2y5I588RzIrYqaNKG5FtaRiaHP38KbZVj95EV0fxrJ7-76Ceufo9WFph2xCMNw-v3qzZ8_vFZApE5GQRTc/s1600/2011-04-22+18.48.20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNDr-8Cic-uNcShTX2BleiEUr1VhrD0_S4LBK7JmNbpba0asNMzD4OKPZsR2y5I588RzIrYqaNKG5FtaRiaHP38KbZVj95EV0fxrJ7-76Ceufo9WFph2xCMNw-v3qzZ8_vFZApE5GQRTc/s400/2011-04-22+18.48.20.jpg" width="400" /></a></div><div style="text-align: left;">Salad of baby spinach and strawberries with framboise mint vinaigrette, pistachios, and framboise gelee. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Steve's salad not pictured: Baby turnip carpaccio with morel mushrooms, english pea cream, spring herbs, and pickled ramps. </div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvCMsMRShZlLHMp7JbgTZbjH97_DlARJY1sS6VTxEIRsHVju4jqIJm1wTZ2CuBYLe33-ZuFDDxSsS7GL-wmgeEikC5BbjCMsDFtrbYX4wMJgd2OIi8dXe8JLavhF4isZDTPFtu-dAng9w/s1600/2011-04-22+19.09.08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvCMsMRShZlLHMp7JbgTZbjH97_DlARJY1sS6VTxEIRsHVju4jqIJm1wTZ2CuBYLe33-ZuFDDxSsS7GL-wmgeEikC5BbjCMsDFtrbYX4wMJgd2OIi8dXe8JLavhF4isZDTPFtu-dAng9w/s400/2011-04-22+19.09.08.jpg" width="400" /></a></div><div style="text-align: center;">Kabocha squash soup with clove oil. </div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvNYcceN5wBmFyXz684DI-Wm7cuTcHMOWDUAns2PD6U1w9883b1OPdoazV4718ew8qc6nm69IaOAy4dGF_VytMXXP7C3soMBsf6Xa7VCDD2rmRXAGw70C56HEoAtUEDaGUYzdq5QsqxW4/s1600/2011-04-22+19.18.05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvNYcceN5wBmFyXz684DI-Wm7cuTcHMOWDUAns2PD6U1w9883b1OPdoazV4718ew8qc6nm69IaOAy4dGF_VytMXXP7C3soMBsf6Xa7VCDD2rmRXAGw70C56HEoAtUEDaGUYzdq5QsqxW4/s400/2011-04-22+19.18.05.jpg" width="400" /></a></div><div style="text-align: center;">Spanakopita with spinach, almond feta, cucumber yogurt, with local cauliflower and grapes.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg899s0FCioNMP1dEU9NG7d-oP5PW7CAo0Z6BLBzqewC6rbfELVLDxV2giXzazIokqvlgHUmhSatyaAbkTUZhzKx4HKOuNITDWU3Ol5hpIshLCWPQMn-0PhCJVqwcyeK8RNQZeqSC5kqjc/s1600/2011-04-22+19.18.35.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg899s0FCioNMP1dEU9NG7d-oP5PW7CAo0Z6BLBzqewC6rbfELVLDxV2giXzazIokqvlgHUmhSatyaAbkTUZhzKx4HKOuNITDWU3Ol5hpIshLCWPQMn-0PhCJVqwcyeK8RNQZeqSC5kqjc/s400/2011-04-22+19.18.35.jpg" width="400" /></a></div><div style="text-align: center;">Golden polenta with swiss chard, saffron tomato preserve, eggplant tuille, and oak-aged sherry vinegar.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVUth1DoSe6dli59RRwjMuipJXKWJgti-C6I3Jps5r1XmHP4hkzn0_YCTHOcJO_d4XjUyLZyg2MBaMw6FHXCVKxPOrifCnot2gfHTrj4Q7HsP3kN3kg-K2yA0KJQyt2VtHOT_TbmWC6cM/s1600/2011-04-22+19.18.19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVUth1DoSe6dli59RRwjMuipJXKWJgti-C6I3Jps5r1XmHP4hkzn0_YCTHOcJO_d4XjUyLZyg2MBaMw6FHXCVKxPOrifCnot2gfHTrj4Q7HsP3kN3kg-K2yA0KJQyt2VtHOT_TbmWC6cM/s400/2011-04-22+19.18.19.jpg" width="400" /></a></div>Natsu maki of avocado, pickled red onion, asparagus, baby heirloom carrots, upland cress, with black garlic sauce and wasabi aioli.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgriUPK3EeAGOC04GOeHYTA6X9I7Vq0pI-8XR3Ds6g8Ao8ovCV45ct9ATtCP4rZyTXAVhq1H3Gt7u1zELAfwbpLd9m0kWln_S2WKRw11rPnVxSTpc4DcnOH0rBAchdWTJeTaGTdLQOC3ig/s1600/2011-04-22+19.44.10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgriUPK3EeAGOC04GOeHYTA6X9I7Vq0pI-8XR3Ds6g8Ao8ovCV45ct9ATtCP4rZyTXAVhq1H3Gt7u1zELAfwbpLd9m0kWln_S2WKRw11rPnVxSTpc4DcnOH0rBAchdWTJeTaGTdLQOC3ig/s400/2011-04-22+19.44.10.jpg" width="400" /></a></div><div style="text-align: center;">Vine ripened tomato with cauliflower masala filling, wilted spinach, coconut curry sauce, cucumber mint raita.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNuVKFPH9VuFbjBtnAB4EZfXkCYXnmzqUC7jTbodARknLoHzPEkQW3cESa6xYrWNrjzvwHRftUp0iItyDqs-hZa6-RsGnw4AYu9sJsjd01NRRW2RQ7fsg7jt1kNrKMpQncOBQJmlJD46g/s1600/2011-04-22+19.44.27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNuVKFPH9VuFbjBtnAB4EZfXkCYXnmzqUC7jTbodARknLoHzPEkQW3cESa6xYrWNrjzvwHRftUp0iItyDqs-hZa6-RsGnw4AYu9sJsjd01NRRW2RQ7fsg7jt1kNrKMpQncOBQJmlJD46g/s400/2011-04-22+19.44.27.jpg" width="400" /></a></div>Zucchini and local greenhouse tomato lasagna with basil pistachio pesto, sun-dried tomato marinara, and macadamia pumpkin seed ricotta.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1xLJjpgv-a1fu1A2aewiDyLu9YMepbw6KMU3wzzRZo1AtuToK9VSfhc_JhJzV7cznROWwpRA031zR5lzoFxzOo0pJo-8Do-FGx85hduBG_tXaxJCT5mEpqWOjdYOzXviBDE6t7TsgeA/s1600/2011-04-22+19.43.45.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1xLJjpgv-a1fu1A2aewiDyLu9YMepbw6KMU3wzzRZo1AtuToK9VSfhc_JhJzV7cznROWwpRA031zR5lzoFxzOo0pJo-8Do-FGx85hduBG_tXaxJCT5mEpqWOjdYOzXviBDE6t7TsgeA/s400/2011-04-22+19.43.45.jpg" width="400" /></a></div>Sweet corn and cashew tamales with chili spiced portabella, salsa verde, cashew coconut sour cream, avocado, and raw cacao mole.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhtQsFsKtkI8EkKop05sTlI3SPj3MBzX8OTpRD5ZJzkHuJZQv46dVVV0RbB-5N3LetQ0QPApLpN4YLGg1kPLVFYQUpvLIRntjFiKorZR7eMl7WB-pbZz9YFkD17Ve-6TEWeNxL5cd6ums/s1600/2011-04-22+19.56.05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhtQsFsKtkI8EkKop05sTlI3SPj3MBzX8OTpRD5ZJzkHuJZQv46dVVV0RbB-5N3LetQ0QPApLpN4YLGg1kPLVFYQUpvLIRntjFiKorZR7eMl7WB-pbZz9YFkD17Ve-6TEWeNxL5cd6ums/s400/2011-04-22+19.56.05.jpg" width="400" /></a></div><div style="text-align: center;">White light sake tini (featuring sake, coconut milk, and lemongrass)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgriUPK3EeAGOC04GOeHYTA6X9I7Vq0pI-8XR3Ds6g8Ao8ovCV45ct9ATtCP4rZyTXAVhq1H3Gt7u1zELAfwbpLd9m0kWln_S2WKRw11rPnVxSTpc4DcnOH0rBAchdWTJeTaGTdLQOC3ig/s1600/2011-04-22+19.44.10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgriUPK3EeAGOC04GOeHYTA6X9I7Vq0pI-8XR3Ds6g8Ao8ovCV45ct9ATtCP4rZyTXAVhq1H3Gt7u1zELAfwbpLd9m0kWln_S2WKRw11rPnVxSTpc4DcnOH0rBAchdWTJeTaGTdLQOC3ig/s1600/2011-04-22+19.44.10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgriUPK3EeAGOC04GOeHYTA6X9I7Vq0pI-8XR3Ds6g8Ao8ovCV45ct9ATtCP4rZyTXAVhq1H3Gt7u1zELAfwbpLd9m0kWln_S2WKRw11rPnVxSTpc4DcnOH0rBAchdWTJeTaGTdLQOC3ig/s1600/2011-04-22+19.44.10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmGoR-R6k-JYGo1E1iBSrUr3STTfPtI22t5wzmS0DpRUvDDt6dV-LCTMoLVze9z0i6SrNzp4sZPRb-QRQc6rxBIYTu2oMG01-JZt4ZLiWNZx-JQB96inr27T7vnsc6iJYymjw_HSeTPrQ/s1600/2011-04-22+20.11.31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmGoR-R6k-JYGo1E1iBSrUr3STTfPtI22t5wzmS0DpRUvDDt6dV-LCTMoLVze9z0i6SrNzp4sZPRb-QRQc6rxBIYTu2oMG01-JZt4ZLiWNZx-JQB96inr27T7vnsc6iJYymjw_HSeTPrQ/s400/2011-04-22+20.11.31.jpg" width="300" /></a></div><div style="text-align: center;">This was served between dinner and dessert, but I am not sure what it was. Any ideas?</div><div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8M47CuriO9v_jcF_xf1E4cpd4HgJGmeKHFyKYUxeGyjqlxWtQ36ZcTAoMta1ZkNCRuBCf4mj-L0RwO8AZOSfghvCwAdOSCgk4Z-ff8mu2NtAR5i4S64511ubFnkE-LdTLLGDKJCWkbRQ/s1600/2011-04-22+20.15.58.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8M47CuriO9v_jcF_xf1E4cpd4HgJGmeKHFyKYUxeGyjqlxWtQ36ZcTAoMta1ZkNCRuBCf4mj-L0RwO8AZOSfghvCwAdOSCgk4Z-ff8mu2NtAR5i4S64511ubFnkE-LdTLLGDKJCWkbRQ/s400/2011-04-22+20.15.58.jpg" width="400" /></a></div><div style="text-align: center;">Lemon cheesecake with strawberry rhubarb sorbet, rhubarb and fennel confit.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQgtRzSZmCVgXVs47D5Bnf0oAHRaHFxPCzuqhjIlTBi-JIsg_bMvbIyG8E88RUm1ynuTkwJ_OCnKMwy6fm64GxV17r_x8pNRPc0wEk7GSNvDkHEADv6fLOUQ12N-Do72oJZcUHk0LrRik/s1600/2011-04-22+20.16.40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQgtRzSZmCVgXVs47D5Bnf0oAHRaHFxPCzuqhjIlTBi-JIsg_bMvbIyG8E88RUm1ynuTkwJ_OCnKMwy6fm64GxV17r_x8pNRPc0wEk7GSNvDkHEADv6fLOUQ12N-Do72oJZcUHk0LrRik/s400/2011-04-22+20.16.40.jpg" width="400" /></a></div><div style="text-align: center;">Mexican cinnamon mousse with spiced chocolate cake, pear relish, and pear sorbet.</div><br />
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As you can see, they totally spoiled us! We received an extra entree for both main courses, an unexpected amuse bouche, as well as several drinks not pictured. ;) My raw dining experience is very limited, and <a href="http://www.oneluckyduck.com/purefoodandwine/">Pure Food and Wine</a> completely changed my perspective. I could eat like this every day! Honestly, this was the best vegan dining experience of my life. Certainly the most beautiful food I have ever eaten, and equally delicious. It was all good, but if I had to call out a favorite it would be the tamale, with a close second place going to the spanakopita, the kabocha squash soup, and the Mexican cinnamon mousse. Steve agreed that the tamale was his favorite, but the lasagna and the cheesecake were also at the top of his list.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1XT5wm8YuzB71yDwuUkdR_Z99EKIo-fTDcm6HNBMiZ_cSmg2DGPt_hirmeLVUVnY8_wCbcXvepjvS-Lq3WT5RQ5r56UGwgIEzrFbaErNOPnuAl9QtYdXmbtOwPBp9YgZr5UG42F9JJjc/s1600/IMG_9032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1XT5wm8YuzB71yDwuUkdR_Z99EKIo-fTDcm6HNBMiZ_cSmg2DGPt_hirmeLVUVnY8_wCbcXvepjvS-Lq3WT5RQ5r56UGwgIEzrFbaErNOPnuAl9QtYdXmbtOwPBp9YgZr5UG42F9JJjc/s400/IMG_9032.JPG" width="266" /></a></div><br />
As if all of that weren't enough, they sent us home with some <a href="http://www.oneluckyduck.com/">One Lucky Duck</a> goodies. Raw coconut macaroons (like, whoa!) and raw sugar cookies! Thanks again for the amazing night <a href="http://www.oneluckyduck.com/purefoodandwine/">Pure Food and Wine</a>, I am already looking for an excuse to get back to NYC to visit you soon.<br />
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Stay tuned for the final NYC post tomorrow, including pictures from our engagement photoshoot!</div>Sarah S.http://www.blogger.com/profile/04757033974893707436noreply@blogger.com6tag:blogger.com,1999:blog-1924184019770014957.post-73065200876925965742011-05-06T17:35:00.005-05:002011-05-25T12:23:26.221-05:00NYC Day 1: Dim Sum, Donuts, MooShoes, and Candle Cafe!<div dir="ltr" style="text-align: left;" trbidi="on">Steve and I spent an epic three days in NYC two weeks ago, and it's high time I share our adventures! <br />
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In case you missed it, we were in New York because we won the <a href="http://www.rosepedalsveganweddings.com/win-a-nyc-getaway-engagement-photo-shoot/">NYC Getaway + Engagement Photoshoot contest</a> hosted by Rose Pedals Vegan Weddings. The highlight of our trip was meeting the wonderful <a href="http://www.rosepedalsveganweddings.com/nyc-getaway-engagement-photo-contest-sponsor-profiles/">vegan vendors</a> that participated in the giveaway, all of which went above and beyond to make sure that our NYC experience was special. More on that on the day 2 and day 3 posts!<br />
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Our first full day in NYC we went out and explored the city on our own. Steve had never been to New York so we went a day early to have our own mini-tour of Manhattan. Our morning started in Battery Park, followed by a stroll through the financial district, and up into Chinatown for lunch. In one of my previous visits to NYC I dined at <a href="http://www.rosepedalsveganweddings.com/win-a-nyc-getaway-engagement-photo-shoot/">Vegetarian Dim Sum House</a> and knew this would be something that Steve would really enjoy. Enjoy we did!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhntticTqoPmbKedEFUjHzO2AEZrljBtLq5POd84kRMD05MgR2RTbpDKEkceCxB18vfVwyGAJUsocHGjS2K7q5SxD2gSbZisVP1F84mUmn29mF1kWRG8-6o6hhjqOE-8NkkuAwMSNLaK1U/s1600/IMG_8829.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhntticTqoPmbKedEFUjHzO2AEZrljBtLq5POd84kRMD05MgR2RTbpDKEkceCxB18vfVwyGAJUsocHGjS2K7q5SxD2gSbZisVP1F84mUmn29mF1kWRG8-6o6hhjqOE-8NkkuAwMSNLaK1U/s400/IMG_8829.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot and Sour Soup</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;">We started lunch with a "small" hot and sour soup. So spicy and delicious, and a generous portion of two bowls each! </div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6GX-2GLdbAggJ3tgS6x-k6oJpMCc_e7KfuMTKEr9YRrSO_RH32g3jledGuSPqhgHEBEFqbSuXOjoOu70-m-0vDiKOSF38miJron1nOfDCLtLA2peaegdN8TeOalzOz2-ad8lJPR1R4i4/s1600/IMG_8828.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6GX-2GLdbAggJ3tgS6x-k6oJpMCc_e7KfuMTKEr9YRrSO_RH32g3jledGuSPqhgHEBEFqbSuXOjoOu70-m-0vDiKOSF38miJron1nOfDCLtLA2peaegdN8TeOalzOz2-ad8lJPR1R4i4/s400/IMG_8828.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tea</td></tr>
</tbody></table>We also enjoyed a complimentary pot of tea.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE8OcaOUZNDEt99_3BeAtgOQxNcEzugL-nhl9i5_RG2aq3hbbdMcuQ-J0UeL9BcDk0rfFkZF988Xc4ldFLRlJ3KDsAKQu9OOkNrgTs3TPpTNfCGw0LlD9vbhVZRuhYeRXYVg-TXXEkJLk/s1600/IMG_8830.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE8OcaOUZNDEt99_3BeAtgOQxNcEzugL-nhl9i5_RG2aq3hbbdMcuQ-J0UeL9BcDk0rfFkZF988Xc4ldFLRlJ3KDsAKQu9OOkNrgTs3TPpTNfCGw0LlD9vbhVZRuhYeRXYVg-TXXEkJLk/s400/IMG_8830.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rice Flour Rolls with Mock Ham and Cilantro</td></tr>
</tbody></table>We ordered six different dishes from the dim sum menu, and the first to arrive to the table was the rice flour rolls with mock ham and cilantro. This was one of Steve's picks, and he loved it. I was never a big fan of ham and I'm not wild about cilantro, so these were just okay in my opinion. I suspect I would love the rice flour rolls featuring kale!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixOHGHwuzcHqw00nlMVs0lwR5Gq2dZLMOva4NSfgAqcIfSjeo642QoxL9CKV9SD_mBzGVX9rymIVfCxIcH2eBZxSCBhxrau4OrjuDc-U-lPleYf5Zc-n4jTqexcRBaNsYPT1MATSh6GmE/s1600/IMG_8832.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixOHGHwuzcHqw00nlMVs0lwR5Gq2dZLMOva4NSfgAqcIfSjeo642QoxL9CKV9SD_mBzGVX9rymIVfCxIcH2eBZxSCBhxrau4OrjuDc-U-lPleYf5Zc-n4jTqexcRBaNsYPT1MATSh6GmE/s400/IMG_8832.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mock Shrimp Dumplings</td></tr>
</tbody></table>About halfway through our rice flour rolls the rest of our food arrived. The mock shrimp dumplings are front and center in this shot. I've never had mock fish of any kind, and this was surprisingly authentic and tasty. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeloBiE3GMnJrtSPEVP4uW7bjIQViE8Uk8qsRAHw8ZPTMTrBhEfLBvySRkTXWfgFfsEJFkdLGXqftuSwg3ZdwEIaC2vFaKcks1qnei4H0IoTJ2FfVrmErIaGAJF9-6JDDfrCvkVFPTTG8/s1600/IMG_8833.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeloBiE3GMnJrtSPEVP4uW7bjIQViE8Uk8qsRAHw8ZPTMTrBhEfLBvySRkTXWfgFfsEJFkdLGXqftuSwg3ZdwEIaC2vFaKcks1qnei4H0IoTJ2FfVrmErIaGAJF9-6JDDfrCvkVFPTTG8/s400/IMG_8833.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mock Roast Pork Buns</td></tr>
</tbody></table>Steamed buns in all of their doughy glory are my favorite dim sum offering. The mock roast pork buns did not disappoint, and was my favorite dish of the day.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUcmRSKr3IinPN7WZS0slVfMJcIK1t76fLN13t4h7kXyT8x9Q0QS_n3rx0Sryd_XAT3TknEPKhrooap9AKTj1qxG8XkMiuwkQhZdn61Vea1VUV-lqdyuIMPWqSanWWBfiejfRkWsz0yag/s1600/IMG_8834.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUcmRSKr3IinPN7WZS0slVfMJcIK1t76fLN13t4h7kXyT8x9Q0QS_n3rx0Sryd_XAT3TknEPKhrooap9AKTj1qxG8XkMiuwkQhZdn61Vea1VUV-lqdyuIMPWqSanWWBfiejfRkWsz0yag/s400/IMG_8834.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Treasure Balls</td></tr>
</tbody></table>In several yelp reviews I read that the Treasure Balls are a must-try. Neither the reviews nor the menu offer any description of what they actually are, but based on the reviews alone we were confident ordering this dish blindly. These turned out to be deep fried balls of mashed potatoes, um, yes please! Another favorite of the day.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHJ5QeO_a7uc4B3dFfjXGi5rVf_fnkUQDvyygtT1grXACeHArCFvJqU3hqsMovA9b_ICIeVE82QHVhpXznc2kj0Wc3ilhUKKWri_XEoTlsZrmLBlOYMYtF1snVbZ5btaCdeZS6eQAeCMU/s1600/IMG_8835.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHJ5QeO_a7uc4B3dFfjXGi5rVf_fnkUQDvyygtT1grXACeHArCFvJqU3hqsMovA9b_ICIeVE82QHVhpXznc2kj0Wc3ilhUKKWri_XEoTlsZrmLBlOYMYtF1snVbZ5btaCdeZS6eQAeCMU/s400/IMG_8835.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried Turnip Cakes</td></tr>
</tbody></table>Our last dish was the fried turnip cakes. These were a bit on the bland side on their own, but the super tasty dipping sauce fixes that right up. I'd love to try to recreate these at home!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoBWAx22kDPeFkgajQqi7qyNOJ_7TwTfdtQJeDKUAghWW1M_pvfqTBogqA2bGFLaK0TvYkdKQIHbaVgoezrSKy3m-ZFYiOx-SuVqE8K910Ygg42Go4DaO2CgU8lJDAlaofmgp2qX6R6uQ/s1600/IMG_8843.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoBWAx22kDPeFkgajQqi7qyNOJ_7TwTfdtQJeDKUAghWW1M_pvfqTBogqA2bGFLaK0TvYkdKQIHbaVgoezrSKy3m-ZFYiOx-SuVqE8K910Ygg42Go4DaO2CgU8lJDAlaofmgp2qX6R6uQ/s320/IMG_8843.JPG" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi5-jCQdC3W57mTdNOeJ0OYStBrr1KRinwswjhONxVFoKIfjsUfV9JbsB8ks-gt4NmInz7hBoGPiGol_avLp3atF19uSdo2Ywglt-hnfZ-X8qx5hyZ0D1072BRpXDqWMUEdiIuQjAUY6o/s1600/IMG_8847.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi5-jCQdC3W57mTdNOeJ0OYStBrr1KRinwswjhONxVFoKIfjsUfV9JbsB8ks-gt4NmInz7hBoGPiGol_avLp3atF19uSdo2Ywglt-hnfZ-X8qx5hyZ0D1072BRpXDqWMUEdiIuQjAUY6o/s320/IMG_8847.JPG" width="212" /></a><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">With bellies full of dim sum we hit the streets again and walked up to the lower east side. Our first stop was <a href="http://www.mooshoes.com/">MooShoes</a>, a vegan shoe and accessory shop. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4P7m-SDkpobzNv7nCkDv1t4hek8G7tBH6q7copexmgTM_BwWxdJ-ez9_7SPJknRRYR67xurTbuCk9z35Vt0SEw1R70cGe0KFJtct6aiuZZOvmEcaFCjj8mqkJ24StHjD2PNE2oZ2MkA/s400/IMG_8839.JPG" width="400" /> </div><div class="separator" style="clear: both; text-align: center;">My attention was drawn to this section!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjavSR8pJ9_6wVMmp4YOGrSKhhkLHnxgLBDl0YBUXdUaIKtxgRS25QALs7DYSa9XRfiblXrGStFyoKjSFWSJRaLJyrsYRB2YBghfphGDflRs8GkYh9v45D2bxeBEa_QBMRo113fYnJmpQo/s1600/IMG_8840.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjavSR8pJ9_6wVMmp4YOGrSKhhkLHnxgLBDl0YBUXdUaIKtxgRS25QALs7DYSa9XRfiblXrGStFyoKjSFWSJRaLJyrsYRB2YBghfphGDflRs8GkYh9v45D2bxeBEa_QBMRo113fYnJmpQo/s400/IMG_8840.JPG" width="400" /></a></div><div style="text-align: center;">And these vegan Saucony's!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76SsITXsKVhS1WwTATo65GBTiHiTK6_1vMWz1v66oKJgLLAZIeqvHsKpSDhOPYKtt4_8Yo-pTHrXO0Ngv23l1OpOe5M9ZpIy9RPYjQNgs133nBasoCrXRkU6EqrmJU0hMXqjiBt-khVg/s1600/IMG_8841.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76SsITXsKVhS1WwTATo65GBTiHiTK6_1vMWz1v66oKJgLLAZIeqvHsKpSDhOPYKtt4_8Yo-pTHrXO0Ngv23l1OpOe5M9ZpIy9RPYjQNgs133nBasoCrXRkU6EqrmJU0hMXqjiBt-khVg/s400/IMG_8841.JPG" width="400" /></a></div><div style="text-align: center;">And this kitty sleeping in a shoe box. Awww to the max!</div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKyvSRuwDKYbcCuh5r9ju8kFoXGVstwqxo5ruMmW1wjhEU25LAgmYCsFbE9Gh3AJW8_u-LogrI6eAIdfw7oyK9COEuQpOtwPna5e5cs_P_rkkWdV7jqJ9B7ZavyKq3AiawCyJB2ceGVHE/s1600/IMG_8850.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKyvSRuwDKYbcCuh5r9ju8kFoXGVstwqxo5ruMmW1wjhEU25LAgmYCsFbE9Gh3AJW8_u-LogrI6eAIdfw7oyK9COEuQpOtwPna5e5cs_P_rkkWdV7jqJ9B7ZavyKq3AiawCyJB2ceGVHE/s400/IMG_8850.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Babycakes donuts</td></tr>
</tbody></table>Right around the corner from MooShoes is the famous vegan bakery, <a href="http://www.babycakesnyc.com/">Babycakes</a>. We picked up a mini lemon donut and regular strawberry coconut donut to go.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4cffLiTQAiBRr7ZMNYaoRjrDx1bnhUj9BmO6H7jf1H66trUJuCsB0Vf6iBG3VGHGv8SqzUavSpJ4cIlZHKNl34lC38wdaKLnU4BE7oxYm1Hy6eTwhZ1YppMaatHF_sVmDCVHOP-7Yw1s/s1600/IMG_8852.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4cffLiTQAiBRr7ZMNYaoRjrDx1bnhUj9BmO6H7jf1H66trUJuCsB0Vf6iBG3VGHGv8SqzUavSpJ4cIlZHKNl34lC38wdaKLnU4BE7oxYm1Hy6eTwhZ1YppMaatHF_sVmDCVHOP-7Yw1s/s400/IMG_8852.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Babycakes cookie sandwich and donut</td></tr>
</tbody></table>We also got a chocolate chip cookie sandwich and a coffee donut. We are both coffee lovers, but neither of us cared much for the strong flavor of the coffee donut. Everything else was excellent! Our favorite was the strawberry coconut donut. It's no surprise that they feature this one on the cover of their <a href="http://amzn.to/k7MuJJ">newest cookbook</a>.<br />
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Next stop, Times Square! We were looking for tickets for a show later that night and were bummed to find that all of the shows we were considering were sold out (okay, well I was bummed, haha!). My spirits were lifted when we saw the big Silk promotion going on in the heart of Times Square. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNbw9a2nNWd4TV-4mwk0n3S-ANG8M_mZZcM4b76pPy7pZ0ELXP83FPewclL2gdQ_iEM1A9qYWrV0otKWL-Fm57tMpHTWrJv7m-sImJEtgFB6NIi3Ex0hOPitJtdJqRD0rZYhOXfJFZJIw/s1600/IMG_8865.JPG" imageanchor="1"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNbw9a2nNWd4TV-4mwk0n3S-ANG8M_mZZcM4b76pPy7pZ0ELXP83FPewclL2gdQ_iEM1A9qYWrV0otKWL-Fm57tMpHTWrJv7m-sImJEtgFB6NIi3Ex0hOPitJtdJqRD0rZYhOXfJFZJIw/s400/IMG_8865.JPG" width="400" /></a></div><br />
There were guys walking around with these funny Silk dispensers on their backs, pouring samples for the masses. The different flavors that I saw walking around were vanilla, very vanilla, chocolate, almond, and COCONUT. Do you know about this new flavor? I tried it, and I approve! Very tasty.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLwNeFg1DOmUHg-RXV4oh-Cd2jkD_o3gNGi24THkZE1_afpuCdr3eX-RtabbdP2-sXOdrmj2HW7rFVd6GFv_atbilP8hBbDKzxbKbkaXisrWPgv5sUQp0bkkIa1lfEK32MIc1TlzSDskQ/s1600/IMG_8876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLwNeFg1DOmUHg-RXV4oh-Cd2jkD_o3gNGi24THkZE1_afpuCdr3eX-RtabbdP2-sXOdrmj2HW7rFVd6GFv_atbilP8hBbDKzxbKbkaXisrWPgv5sUQp0bkkIa1lfEK32MIc1TlzSDskQ/s400/IMG_8876.JPG" width="266" /></a></div><br />
In addition to the funny backpack dispensers they also had several serving stations like this one with all of the same flavors listed above. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEqRzP9DWDKZfwXWYlDRIAmC-4FsHvrMIz-_1XC5WReMREeSMoKp8FxZXugUSnkaW-1883K6g1IV232zcjyaSKFr0Yt_HdsO6bnF7pDkSXfBcQ3FXvPy19jlQR07SsytDox2snAljVGBA/s1600/IMG_8894.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEqRzP9DWDKZfwXWYlDRIAmC-4FsHvrMIz-_1XC5WReMREeSMoKp8FxZXugUSnkaW-1883K6g1IV232zcjyaSKFr0Yt_HdsO6bnF7pDkSXfBcQ3FXvPy19jlQR07SsytDox2snAljVGBA/s320/IMG_8894.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tuscan Lasagna </td></tr>
</tbody></table>After wandering around the theater district a bit we headed uptown to <a href="http://www.candlecafe.com/">Candle Cafe</a> for dinner. There was a tasty looking Indian platter on the specials menu that I had all but decided on until I saw a server walk by with a slice of lasagna. I had to try it! This was one seriously good lasagna. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqVYpK_ZPqWFcSYdftul5k_M9E2yhN0JwymjtDK6o2D2LpMRcsUxj2GS7opfSh98Iab0s44rRjA_gUYrca-8S7FotFyKJDrJy6JeUxiYyHtIX7ZscrItINxl3Ca5OrMysk6FnNJ6aLSLg/s1600/IMG_8896.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqVYpK_ZPqWFcSYdftul5k_M9E2yhN0JwymjtDK6o2D2LpMRcsUxj2GS7opfSh98Iab0s44rRjA_gUYrca-8S7FotFyKJDrJy6JeUxiYyHtIX7ZscrItINxl3Ca5OrMysk6FnNJ6aLSLg/s400/IMG_8896.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aztec Salad </td></tr>
</tbody></table>Steve went for the Aztec Salad. This salad features bbq tempeh, quinoa, black beans, pumpkin seeds and toasted cumin dressing, YUM!<br />
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After dinner we took a stroll through central park while the sun was setting. It was gorgeous, and the perfect ending to our first day in NYC. Stay tuned for two more NYC posts coming your way!</div>Sarah S.http://www.blogger.com/profile/04757033974893707436noreply@blogger.com13tag:blogger.com,1999:blog-1924184019770014957.post-16780092244860519902011-05-03T21:12:00.001-05:002011-05-03T21:13:14.883-05:00Mexican Zucchini Lasagna<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Exq3R-NsyNyNAx2xOe4pyZrkwm4dVZlnLdHt84xbXJJG1ck2y0fuA1os4hK8BbfU6p-hW-L3CzTR8vwPZkf_otef3RyMUzEZnGXj4klVrYtAOD4fmUg1LicsoFfbOs_I-JQ_JHL_hgM/s1600/IMG_9345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Exq3R-NsyNyNAx2xOe4pyZrkwm4dVZlnLdHt84xbXJJG1ck2y0fuA1os4hK8BbfU6p-hW-L3CzTR8vwPZkf_otef3RyMUzEZnGXj4klVrYtAOD4fmUg1LicsoFfbOs_I-JQ_JHL_hgM/s400/IMG_9345.JPG" width="400" /></a></div><br />
<a href="http://www.ordinaryvegetarian.com/2011/01/super-veggie-lentil-taco-meat.html">Super Veggie Lentil Taco "Meat"</a> has a new gig, and just in time for Cinco de Mayo! Layered between thinly sliced zucchini, Mexican rice, spicy tomato sauce, and topped off with some vegan cheddar, this is one mean Mexican Zucchini Lasagna. The only thing that this dish is missing is a margarita on the rocks to wash it down with!<br />
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Zucchini stands in for lasagna noodles, keeping this dish very light (more room for margaritas!), as well as gluten-free. This lasagna is also oil-free, and optionally soy-free (watch the vegan cheese and sour cream toppings). If lentils don't float your boat try this with some <a href="http://store.veganessentials.com/uptons-naturals-flavored-seitan-p2599.aspx">chipotle-style seitan</a> or seasoned black beans instead.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmAIsvYfFjEeYUi_7tpy70r4G2lwwaDxF0CTQN9j7dEWgwYg5U3koCAdgqrtsCEvqttWY4KR0VCzlhWrCGYAe3JXIYDNPSdva3gnCb2ppM-Jd0fDmJzDmamKYYN8Bkw1WeWVq2VS_ZIE4/s1600/IMG_9259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmAIsvYfFjEeYUi_7tpy70r4G2lwwaDxF0CTQN9j7dEWgwYg5U3koCAdgqrtsCEvqttWY4KR0VCzlhWrCGYAe3JXIYDNPSdva3gnCb2ppM-Jd0fDmJzDmamKYYN8Bkw1WeWVq2VS_ZIE4/s400/IMG_9259.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: small;"><br />
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Perfect mile-high slices are achieved by layering this lasagna in two standard loaf pans lined with parchment paper. Once cooled remove each lasagna by gripping the parchment paper on both sides and lifting, transferring to a cutting board to slice. Do not try this with hot lasagna -- if serving immediately simply cut and serve directly from the pan. The slices won't be as pretty this way, but no less delicious. You may halve the recipe and make only 1 loaf pan (4 servings), but I promise you that you will wish you hadn't. This is one that leftovers taste even better, and also freezes well. So clear out some space in the freezer, fill up that margarita pitcher, and get cookin'!<br />
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<span style="font-size: large;">Mexican Zucchini Lasagna</span><br />
<i>Serves 8</i><br />
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1 batch <a href="http://www.ordinaryvegetarian.com/2011/01/super-veggie-lentil-taco-meat.html">Super Veggie Lentil Taco "Meat"</a><br />
2 large zucchini<br />
1 cup cheddar style vegan cheese (optional) <br />
1/2 cup sliced olives (optional)<br />
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<u>Rice</u><br />
1 cup short grain brown rice<br />
2 cups vegetable stock or water <br />
1 tsp oregano <br />
1 tsp paprika<br />
1/2 tsp cumin<br />
1/2 tsp ground coriander<br />
1/2 tsp chili powder <br />
1/2 tsp garlic powder<br />
1/2 tsp onion powder<br />
1 cup corn (frozen or canned)<br />
2 tbsp nutritional yeast (optional) <br />
1 tbsp tomato paste<br />
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<u>Sauce</u><br />
Large can (28 oz) fire-roasted diced tomatoes (plain diced, crushed, or whole peeled are also OK)<br />
1 tsp oregano <br />
1 tsp ground chipotle <br />
1/2 tsp garlic powder<br />
1/2 tsp onion powder<br />
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<u>Rice:</u> Get the rice and lentils going at the same time, starting with the rice. Combine rice, stock, and spices in a medium sauce pan fitted with a lid. Bring to a boil, and reduce to low and simmer covered for 45-50 minutes or until all of the liquid has been absorbed. Stir in corn (don't worry about thawing), tomato paste, and nutritional yeast, if using. Partially cover and set aside.<br />
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<u>Lentil "Meat":</u> Start the lentils while the rice is simmering. <a href="http://www.ordinaryvegetarian.com/2011/01/super-veggie-lentil-taco-meat.html">Follow recipe here</a>. When done stir into the pot of rice and set aside. (You may choose to make the lentils and rice a day ahead and cut an hour of prep time).<br />
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<u>Zucchini noodles:</u> While the lentils and rice are simmering start prepping the zucchini noodles. Start by trimming the ends off of the zucchinis. Slice 1/4" thick slices the length of the zucchini (mandolin slicer works great here), until you have 16 total noodles. Line a colander with paper towels. Lightly salt each zucchini noodle on both sides and put into the colander with paper towels between the layers. Set aside to allow some of the moisture to be absorbed, while you finish preparations on the other components.<br />
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<u>Sauce:</u> For the sauce, simply blend all ingredients in a blender and set aside until ready to assemble the lasagna.<br />
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<u>Assembly:</u> Preheat the oven to 350 degrees and line 2 loaf pans with parchment paper. Spread 1/4 cup sauce in the bottom of one pan. Take 2 zucchini noodles and gently wipe the salt and excess moisture from both sides. Lay the 2 noodles side by side on top of the sauce to create the first layer. Spread 1 cup of the lentil/rice mixture over top of the noodles, and then 1/2 cup of sauce. Repeat for two more layers, noodles then lentils/rice ending with sauce. Top the third layer with 2 more noodles followed by 1/4 cup of sauce, 1/2 cup of shredded vegan cheddar cheese, and 1/4 cup sliced olives, if using. Repeat process in the second pan. Bake lasagnas for 30 minutes, or until the cheese is melty and the sauce is bubbling.<br />
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Allow the lasagnas to set for at least 10 minutes before slicing and serving. The longer the lasagnas set, the cleaner the slices will be (see notes above the recipe). Garnish with avocado, vegan sour cream, cilantro, and/or hot sauce. </div>Sarah S.http://www.blogger.com/profile/04757033974893707436noreply@blogger.com13tag:blogger.com,1999:blog-1924184019770014957.post-876524242851271652011-04-22T07:41:00.000-05:002011-04-22T07:41:05.338-05:00Happy Easter!<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Oh the horror.. and the she-mullets!</td></tr>
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</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Happy Easter from the 1990 version of my little brother and I! </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Hope you have a good one!</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">I'm currently away, <a href="http://www.ordinaryvegetarian.com/2011/04/madison-visit-and-contest-news.html">gallivanting around NYC</a>. Looking forward to sharing our adventures with you when we return!</span></div></div>Sarah S.http://www.blogger.com/profile/04757033974893707436noreply@blogger.com8tag:blogger.com,1999:blog-1924184019770014957.post-33241844833920627322011-04-12T14:28:00.002-05:002011-04-12T15:01:03.546-05:00Soul Vegetarian East<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><a href="http://www.soulvegetarianeast.com/">Soul Vegetarian East</a> is a vegan soul food restaurant that has been rocking the south side of Chicago for thirty years. Steve and I have tried their food at <a href="http://www.ordinaryvegetarian.com/2010/10/chicago-veganmania-2010.html">various</a> <a href="http://www.ordinaryvegetarian.com/2010/06/month-in-review-year-in-review-part-2.html">festivals</a>, but it wasn't until recently that we made it out to the restaurant for the first time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJFKV9f4HeJbt9INQkhriM86osHkQtnKP0gHubGXViFLtM5n2BfCBapUBfqYhZBEJp6YdowxyfKA9LavFwyDo5HWWsniAsgXh6E1yDIiSGJRv6ef3U0hsomantlAiUzHp1XRWmNjSq9U/s1600/IMG_5904.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJFKV9f4HeJbt9INQkhriM86osHkQtnKP0gHubGXViFLtM5n2BfCBapUBfqYhZBEJp6YdowxyfKA9LavFwyDo5HWWsniAsgXh6E1yDIiSGJRv6ef3U0hsomantlAiUzHp1XRWmNjSq9U/s320/IMG_5904.JPG" style="cursor: move;" width="240" /></a> Soul Veg is in an unexpected neighborhood, a hidden gem among a sea of fried chicken restaurants (seriously, I saw 3 in 1 block!). In an area where there is no shortage of payday loan establishments and liquor stores, it was so encouraging to see a vegan restaurant thriving.<br />
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Soul Veg is no frills dining at its best. Upon entering it wasn't clear if we should seat ourselves or wait to be seated. We were seated, but it is still unclear if that is the norm. The environment is laid back and the customers are diverse. The service was very friendly but not the most attentive. The tablecloths are covered in plastic for easy cleanup, and the dishes are what you might expect to see in a cafeteria. Like I said, no frills, but no complaints from us!<br />
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The <a href="http://www.soulvegetarianeast.com/menu.html">menu</a> leans heavily towards what most would consider the less healthy vegan fare, after all this is soul food! Lots of seitan, and plenty of deep frying! On the other hand there are soup and salad selections for those that want to keep things lighter, along with many fresh juices and smoothies. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qSkTh9rcAXWGP4xMFD0MjOtT_78wuMNSuTME-SdR0aJNs6KK8axMO8d4mJeZL3Ywdty5upZI2nGlVIbYjGQMb8pL6vx6A8E0Ad1K6nx2x-LHRDvooImN5Sw9yeXCk_MthPprBZrDu0c/s1600/IMG_5897.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qSkTh9rcAXWGP4xMFD0MjOtT_78wuMNSuTME-SdR0aJNs6KK8axMO8d4mJeZL3Ywdty5upZI2nGlVIbYjGQMb8pL6vx6A8E0Ad1K6nx2x-LHRDvooImN5Sw9yeXCk_MthPprBZrDu0c/s400/IMG_5897.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BBQ Twist Platter</td></tr>
</tbody></table>Steve knew right away that he wanted to try one of the bbq specialties, and decided that the BBQ Twist Platter fit the bill. I kept sneaking bites off of his plate, this was the best vegan bbq I have ever had! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxRjhllTtfmFQyMQllnido6agt1HMJsmsSB37S5uovG_pbLvqw3aO4KyiUH4pf-T_A4sVWGFJBvwmYS_36K4cDMez9hrlbsdZJDnuOgraJClsfBOJM5grdK0HHECsJTy92eQELviK5hQE/s1600/IMG_5899.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxRjhllTtfmFQyMQllnido6agt1HMJsmsSB37S5uovG_pbLvqw3aO4KyiUH4pf-T_A4sVWGFJBvwmYS_36K4cDMez9hrlbsdZJDnuOgraJClsfBOJM5grdK0HHECsJTy92eQELviK5hQE/s400/IMG_5899.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breaded Tofu Sandwich</td></tr>
</tbody></table>I was craving tofu and decided to try the Breaded Tofu Sandwich (aka Filet of Tofu). This cornmeal battered tofu is served with tartar sauce and pickles on a bun. Memories of fast food fried fish sandwiches came flooding in at first bite. It was one of those <i>almost</i>-too-real taste experiences, and I had to remind myself that it was just tofu!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUBLqPXdnBjdl-hLbi9NWqHuCh4tdDPsLxs9K17rxjNuj__sPDq4RKH30OhcTRVFBz96QwAxHUPaZ7TIRNhyDg1Usv_l96dhHj4pFzm-IBviTl450R3fhPDS-uNYyv4SzHMWaqfFOZwFw/s1600/IMG_5894.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUBLqPXdnBjdl-hLbi9NWqHuCh4tdDPsLxs9K17rxjNuj__sPDq4RKH30OhcTRVFBz96QwAxHUPaZ7TIRNhyDg1Usv_l96dhHj4pFzm-IBviTl450R3fhPDS-uNYyv4SzHMWaqfFOZwFw/s400/IMG_5894.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Down Home Greens and Cornbread</td></tr>
</tbody></table>Steve and I also ordered the Down Home Greens and Cornbread to share, because, well, our soul food experience would not have been complete without it! I never pass up on greens when I have the option!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqZfbtLyZf0yEQjHVD49kxpdzP6MghTE22mo_9p-zHhmoNA8GGjYWMSAbxx9YA3XJdmvxJXo53bNX6TT6mOnVO9JR8yaG4BNp2E15EhnH8mQjkeNaLTRXD2bAkoFwTCcL5sxEINp7hQ6Y/s1600/IMG_5903.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqZfbtLyZf0yEQjHVD49kxpdzP6MghTE22mo_9p-zHhmoNA8GGjYWMSAbxx9YA3XJdmvxJXo53bNX6TT6mOnVO9JR8yaG4BNp2E15EhnH8mQjkeNaLTRXD2bAkoFwTCcL5sxEINp7hQ6Y/s400/IMG_5903.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon Cake</td></tr>
</tbody></table>Something else I never pass up on? Lemon cake. Soul Veg, how did you know my weak spot?!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEituypuMTwqRsjhVHbBzh1lVp6pDgjjxbPrtKzYLJciqOjL6f1HHnvB0p-XWExmbqz49Gto4pNLDfoM5YgvkYV-7Ku4i9wD9j2Ginn-7onjOSEkx2Qyzj2LnIqhWCZk35ZmXZCRSWO2tRc/s1600/IMG_5901.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEituypuMTwqRsjhVHbBzh1lVp6pDgjjxbPrtKzYLJciqOjL6f1HHnvB0p-XWExmbqz49Gto4pNLDfoM5YgvkYV-7Ku4i9wD9j2Ginn-7onjOSEkx2Qyzj2LnIqhWCZk35ZmXZCRSWO2tRc/s320/IMG_5901.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcMqPsAoPPWiGnar-qycCAkZ_DcSLQ0MkogjdhXVxji2I6_A1G4nl8dm9F8YJO7YXo7yANeCOsmvbpT2tNhcU2AYTrGxADSkwJNQtUD10NclSNUZXfk9Cm_e80_0xE3nfGk3oLp5Ln1Ko/s1600/IMG_5892.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcMqPsAoPPWiGnar-qycCAkZ_DcSLQ0MkogjdhXVxji2I6_A1G4nl8dm9F8YJO7YXo7yANeCOsmvbpT2tNhcU2AYTrGxADSkwJNQtUD10NclSNUZXfk9Cm_e80_0xE3nfGk3oLp5Ln1Ko/s320/IMG_5892.JPG" width="240" /></a><br />
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Overall it was a fun and satisfying first visit to Soul Vegetarian East. We are excited to have this wonderful option for soul food in our area, and we will definitely be returning!<br />
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HEY! I have a <a href="http://www.ordinaryvegetarian.com/2011/04/not-your-everyday-giveaway.html">giveaway</a> winner to announce, don't I? I've kept you waiting long enough! There were 63 qualifying entries and a random number generator chose lucky number 11. Congrats to <a href="http://almostveganchef.com/">Amber Shea @ Almost Vegan</a>. Email me your address and I will ship out your NYC vegan care package after I return from NYC later this month! (sarah [at] ordinaryvegetarian [dot] com) Thanks again to everyone that entered! </div>Sarah S.http://www.blogger.com/profile/04757033974893707436noreply@blogger.com10tag:blogger.com,1999:blog-1924184019770014957.post-42619359440066409532011-04-09T14:38:00.000-05:002011-04-09T14:38:17.564-05:00Madison Visit and Contest News!<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: left;">I am in Madison for the weekend enjoying the company of old friends...</div><div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZbCZLltWi57SbmQlgN2XbdOGGM3cQm6yX4QDf8z-G3tqjEOh67XQolOII30MvG9I1MaWlnY0lad00ByATVZir4zdDnpbPScc-Na92UtaOsQRU5tjj0CxwleVyGAEJaqKqKqlQSHca-A/s1600/IMG_5911.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZbCZLltWi57SbmQlgN2XbdOGGM3cQm6yX4QDf8z-G3tqjEOh67XQolOII30MvG9I1MaWlnY0lad00ByATVZir4zdDnpbPScc-Na92UtaOsQRU5tjj0CxwleVyGAEJaqKqKqlQSHca-A/s400/IMG_5911.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy Tofu Scramble @ The Sun Room</td></tr>
</tbody></table><div style="text-align: left;">..eating delicious tofu scrambles..</div><div style="text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPOErPG346kzp97o3b0xKUSrOWvpF1WF3mvVJAHFk9O6UwNcxZukX3GJoYUISyEngnBapoYMrpf_9PbxuI0yXNj6nqIqmPU1UfjMZcvNMcOmjHMFi5LfUjxW02yGmRQrUJsNH1av44wUo/s1600/IMG_5934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPOErPG346kzp97o3b0xKUSrOWvpF1WF3mvVJAHFk9O6UwNcxZukX3GJoYUISyEngnBapoYMrpf_9PbxuI0yXNj6nqIqmPU1UfjMZcvNMcOmjHMFi5LfUjxW02yGmRQrUJsNH1av44wUo/s400/IMG_5934.JPG" width="300" /></a></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;">..and even witnessing a bit of <a href="http://www.buzzfeed.com/mjs538/the-best-protest-signs-at-the-wisconsin-capitol">protesting</a>. </div><div><br />
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</div><div>But that isn't what I am here to tell you about, the purpose of this quickie post is to let you know that <span class="Apple-style-span" style="font-size: large;">Steve and I won the <a href="http://www.rosepedalsveganweddings.com/nyc-getaway-engagement-photo-contest-sponsor-profiles/">NYC Getaway + Engagement Photoshoot</a>!</span> It was a close race all week, and in the final 24 hours we shot ahead thanks to the dedication of friends and family who spread the word on our behalf. We closed out the race with nearly 600 votes, WOW! We owe a lot of people thank yous and hugs, including several of you! I will be announcing the winner for the <a href="http://www.ordinaryvegetarian.com/2011/04/not-your-everyday-giveaway.html">NYC Care Package Giveaway</a> on Monday. Thank you again for supporting us, we are so grateful! </div><div><br />
</div><div>I hope you have a wonderful weekend!</div></div>Sarah S.http://www.blogger.com/profile/04757033974893707436noreply@blogger.com20tag:blogger.com,1999:blog-1924184019770014957.post-13868507930287904732011-04-04T14:14:00.000-05:002011-04-04T14:14:31.381-05:00Juicing, French Pressing, Contests, and Giveaways<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi85d55EqRBZmpdnqEWrM4UE3exlgS9hEvLmIDdH_yL9OUEDPOvuz8hZVhbYyyJsZu82yUtDOsGGXiFXCq7tYORK7En65KBncqwHE_p_pPCs1eQOZoyPtqYxiusN3OZCZ7YxthOT4MA868/s1600/IMG_8695.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi85d55EqRBZmpdnqEWrM4UE3exlgS9hEvLmIDdH_yL9OUEDPOvuz8hZVhbYyyJsZu82yUtDOsGGXiFXCq7tYORK7En65KBncqwHE_p_pPCs1eQOZoyPtqYxiusN3OZCZ7YxthOT4MA868/s400/IMG_8695.JPG" width="266" /></a></div>First off I want to say thanks to all who have entered the <a href="http://www.ordinaryvegetarian.com/2011/04/not-your-everyday-giveaway.html">"Not Your Everyday Giveaway"</a> so far! To update you on the NYC vegan engagement weekend contest that Steve and I are finalists in, we are currently neck and neck with another couple for first place, so keep those votes rolling in! We are so touched by all of the support we are receiving, and think we have a really good chance at winning this thing! If you missed <a href="http://www.ordinaryvegetarian.com/2011/04/not-your-everyday-giveaway.html">my post</a> about this exciting contest on Saturday, be sure to check it out. <br />
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Despite spending quite a bit of time this weekend hitting the refresh button to see how the contest is progressing, I did some other exciting things this weekend! My family gave me a <a href="http://amzn.to/fK2QEM">juicer</a> for my birthday a couple weeks ago and I finally busted that bad boy out and gave it a whirl. This ruby glass of yum is a combination of celery, kale, ginger, apple, carrot, lemon, and you guessed it, BEETS! Oh yes, I could get used to this. It was no surprise that this juice was super refreshing and energizing, but it did surprise me how filling it was.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjR94iOGDqf5i6tBTZ9WThw6ywR7_73vh5vKdlx-VJSRnv5cqSUN0FFVzI5FiZ8jxrWS4dYyhkTA0JYPR4I4J1vSh_SLJ9XLS-2g_HMnySQIWqP002Mho3SWm-LpER3ubt0QzF-9iGoQk/s1600/IMG_8687.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjR94iOGDqf5i6tBTZ9WThw6ywR7_73vh5vKdlx-VJSRnv5cqSUN0FFVzI5FiZ8jxrWS4dYyhkTA0JYPR4I4J1vSh_SLJ9XLS-2g_HMnySQIWqP002Mho3SWm-LpER3ubt0QzF-9iGoQk/s400/IMG_8687.JPG" width="266" /></a></div><br />
Even though I was brimming with energy from the juice I was dying to try my other new toy, a <a href="http://amzn.to/gyGIq6">French Press</a>! I finally got my hands on some highly recommended beans, and ground them up fresh for brewing. Wow, was this ever delicious! I don't think I'll ever be able to drink drip coffee again! This was much easier and less laborious than I imagined it would be. I still hope to avoid becoming a daily drinker, reserving it for just occasionally on weekdays and mostly to be enjoyed on the weekend. I try to get my daily boost from green or black tea (and now juice!).<br />
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And perhaps the most exciting news from this weekend, <span style="font-size: large;"><b>I FOUND MY DRESS!</b></span> I have many things left to check off of my to-do list, but this was the one thing I wanted to get done the most. Now for those save the dates...<br />
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Don't forget you have until this Friday to enter the <a href="http://www.ordinaryvegetarian.com/2011/04/not-your-everyday-giveaway.html">"Not Your Everyday Giveaway"</a>! </div>Sarah S.http://www.blogger.com/profile/04757033974893707436noreply@blogger.com8tag:blogger.com,1999:blog-1924184019770014957.post-78612765146015532722011-04-02T10:43:00.007-05:002011-04-02T20:54:36.700-05:00Not Your Everyday Giveaway!<div dir="ltr" style="text-align: left;" trbidi="on"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1gVyUr7i9imbIDidCEacaNjOfRElx9yPCpxRUoRUixrbJXSzeBnK4src4NsgMv-IrvQxPXns0bafznipSdBNxfotQPxC-VVceAYlD4VMOEC5qoIMd9bjzELbEGzLjzn7hfdOjwp_2xvY/s1600/kelly-peter-new-york-city.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1gVyUr7i9imbIDidCEacaNjOfRElx9yPCpxRUoRUixrbJXSzeBnK4src4NsgMv-IrvQxPXns0bafznipSdBNxfotQPxC-VVceAYlD4VMOEC5qoIMd9bjzELbEGzLjzn7hfdOjwp_2xvY/s400/kelly-peter-new-york-city.jpg" width="285" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.allposters.com/-sp/New-York-City-Posters_i969931_.htm">Image Source</a></td></tr>
</tbody></table>Here's the scoop. Steve and I are in the running for a vegan engagement weekend in NYC later this month, and you can help! (There are prizes in this for you as well, so be sure to read all of the details!) Our weekend would involve fine vegan dining, vegan manicures, makeup, and styling, finished off with an engagement photoshoot! Wow, a dream come true!<br />
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The story behind all of this awesomeness is that we are one of four finalist couples in Rose Pedals Vegan Weddings' <a href="http://www.rosepedalsveganweddings.com/win-a-nyc-getaway-engagement-photo-shoot/">NYC Getaway + Engagement Photoshoot</a>! This final round has moved to facebook and your vote is needed!<br />
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In order to vote you must first become a fan of <a href="http://www.facebook.com/veganweddings">Vegan Weddings</a> on facebook (hit "like" at the top of the page). Then go into the <a href="http://www.facebook.com/veganweddings#%21/album.php?aid=46395&id=165392073505007">FINALISTS photo album</a> and click on our photo (the 4th one) and "like" it as well! Once you've "liked" our photo, your vote is locked in! Easy peasy!<br />
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We appreciate you taking the time to vote for us, and to express our appreciation we would like to do a giveaway of our own! Once you have voted for us, comment on this post letting us know that you have done so. You will then be entered to win a NYC themed vegan care package! We will stuff our suitcases with as many vegan goodies as we can find and ship them off to one lucky winner wherever in the world they might be. (Hey, a giveaway that isn't restricted to North America only, SCORE!)<br />
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In the unspeakable event that we do not win, and we do not go to NYC, the winner will then receive a Chicago themed vegan care package. ;) So head over and become a fan of <a href="http://www.facebook.com/veganweddings">Vegan Weddings</a> on facebook, and then like our photo in the <a href="http://www.facebook.com/veganweddings#%21/album.php?aid=46395&id=165392073505007">FINALISTS album</a>! Voting ends at 11:59PM ET on April 8th, so that is when my giveaway will end as well.<br />
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</b><br />
<b>Extra credit opportunities (leave one comment for each):</b><br />
<ul style="text-align: left;"><li>Tweet this giveaway: "Not your everyday #giveaway! Enter to win a NYC #vegan care package from @ordinaryveg! http://tinyurl.com/3ll5nwj"</li>
<li>Post about this giveaway on your blog or facebook.</li>
<li>Ask your significant other, sibling, parent, cousin, or friend to vote, for each person that you get to vote personally you get THREE extra credit entries. (leave only 1 comment for each person you got to vote)</li>
</ul><br />
<ul style="text-align: left;"></ul>Thanks for your efforts everyone! As you can probably tell, we really want to go to NYC! Total. dream. come. true. <3 Thanks to <a href="http://www.rosepedalsveganweddings.com/">Rose Pedals Vegan Weddings</a> for this amazing giveaway and also for sharing <a href="http://www.rosepedalsveganweddings.com/sarah-steves-thanksgiving-hike-proposal/">our engagement story</a>!</div>Sarah S.http://www.blogger.com/profile/04757033974893707436noreply@blogger.com56tag:blogger.com,1999:blog-1924184019770014957.post-57403251740023468252011-03-31T23:18:00.001-05:002011-03-31T23:21:30.503-05:00Slow Cooker Beefless Stew<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP81NNpDvavsobrcIRDWSJUyH0mRDh8cRwQjKhquCsXtRr7sxCYK_A1bSo4Y2_C0mcSlrC19NdrZXGmeSlRVNzkg4dh2JKbD90vPNUkdLngvUmVZRbzarkyDOs3ghntj4nyPgasYbOGKY/s1600/IMG_8649.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP81NNpDvavsobrcIRDWSJUyH0mRDh8cRwQjKhquCsXtRr7sxCYK_A1bSo4Y2_C0mcSlrC19NdrZXGmeSlRVNzkg4dh2JKbD90vPNUkdLngvUmVZRbzarkyDOs3ghntj4nyPgasYbOGKY/s400/IMG_8649.JPG" width="400" /></a></div><br />
I debated posting this stew recipe, seeing that it is <i>so</i> last season and all. In the end, I decided it isn't too late. After all, if you're like me, you haven't been able to shed the winter coat yet. If you're like me turnips and cabbage keep finding their way into your shopping cart (there is nothing wrong with a turnip and cabbage obsession, by the way). If you're like me, you have a bag of frozen pearl onions that will succumb to freezer burn if they don't get into a stew, right. now. If you're like me you have always wanted the perfect crock pot meal that is easy to set up and can handle long cooking times while you are gone at work all day.<br />
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If you're like me, you'll make this stew, and you'll love it. <br />
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<br />
<span style="font-size: large;">Slow Cooker Beefless Stew</span><br />
<i>Serves 6</i><br />
<br />
16 oz traditional seitan chunks (homemade or <a href="http://store.veganessentials.com/uptons-naturals-traditional-seitan-p2914.aspx">store bought</a>) <br />
1 heaping cup of frozen pearl onions <br />
2 ribs of celery, chopped into 1" chunks<br />
3 medium carrots, peeled and chopped into 1" chunks<br />
2 cups of turnips, chopped into 1" chunks (or potatoes)<br />
1/4 head of cabbage, cut into 3 or 4 separate wedges (do not separate layers)<br />
1 cup dry red wine<br />
4 cups vegetable stock (beef flavored veg stock would work well here if you have it)<br />
3 cloves of garlic, minced<br />
1 tsp dried thyme<br />
1 tsp dried rosemary, crushed between your fingers<br />
1/2 tsp rubbed sage<br />
2 bay leaves<br />
2 tbsp chickpea flour<br />
1 tbsp vegan worcestershire sauce <br />
2 tbsp tamari<br />
pepper<br />
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Combine red wine, vegetable stock, garlic and herbs in a crock pot, whisk to combine. Add seitan, onions, celery, carrots, turnips, and cabbage wedges. The seitan and veggies won't be fully submerged in the cooking liquid, however if they are sticking out more than an inch add a little more broth. Cook on low for at least 6 hours. (I was away from home for 11 hours and was afraid the pot would have turned to mush, but it did not!). <br />
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Remove bay leaves. Ladle out 1 cup of the cooking liquid into a small bowl and whisk in the chickpea flour. Add back into the pot, along with the worcestershire sauce, tamari, and a bit of fresh cracked pepper. Stir to combine. Serve hot.<br />
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Not into seitan? Try my <a href="http://www.ordinaryvegetarian.com/2010/12/new-years-stew.html">New Year's Stew</a>, which features black-eyed peas and collard greens instead!</div>Sarah S.http://www.blogger.com/profile/04757033974893707436noreply@blogger.com8tag:blogger.com,1999:blog-1924184019770014957.post-75429674864499661852011-03-22T07:00:00.010-05:002011-03-22T07:00:03.645-05:00Spaghetti Squash with Green Pea Pesto and Beans<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqVgDDQ0Jl-99Ct-EGhFZmdZlN1Wcm_iGpHaTXaA2OfDkkNvYRzklR-J5usCV8oTKp0bHjm_QEtXoY_j6mms4RNpoLnyTbb5gXHv-3z3O3hHOa0T-VjmqJ_VYck8VcdYm2olAVlhPeqLM/s1600/IMG_8559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqVgDDQ0Jl-99Ct-EGhFZmdZlN1Wcm_iGpHaTXaA2OfDkkNvYRzklR-J5usCV8oTKp0bHjm_QEtXoY_j6mms4RNpoLnyTbb5gXHv-3z3O3hHOa0T-VjmqJ_VYck8VcdYm2olAVlhPeqLM/s400/IMG_8559.JPG" width="400" /></a></div><br />
Spring is here.. apparently. That is, if you go by the calendar. There have been some teaser days spent mostly outdoors, along with a few healthy thunderstorms. However, I am not measuring the change of seasons by this criteria -- the evidence that I seek is the vegetables! Oh, how I long to fill my produce bin with hearty stalks of asparagus, glorious globe artichokes, and the rare treat of fresh green peas. Any day now I will have my way. In the meantime I am cooking up the last of the winter squash and playing make believe with this green pea pesto of the frozen pea variety. I must say, dinners like this make the wait not so bad!<br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;">Spaghetti Squash with Green Pea Pesto and Beans</span><br />
(<i>Serves 4</i>)<br />
<br />
1 large spaghetti squash (3-4 lbs) <br />
<br />
1 15 oz can cannellini beans (or chickpeas), drained and rinsed<br />
1 cup cherry tomatoes, halved <br />
1 shallot, diced (or 1/2 cup red onion, diced) <br />
3 cloves of garlic, minced<br />
1 tsp dried oregano<br />
salt to taste<br />
<br />
<u>Pesto:</u> <br />
2 cups frozen peas, thawed<br />
2 tbsp nutritional yeast<br />
1/4 cup fresh basil leaves, packed <br />
1/4 cup walnuts, toasted<br />
1/4 cup pine nuts, toasted<br />
1 tbsp olive oil (or water for lower fat)<br />
1 tbsp lemon juice<br />
1 small clove of garlic, peeled <br />
1/2 tsp kosher salt<br />
1/4 tsp fresh ground pepper<br />
<br />
<u>Squash:</u> Preheat oven to 350 degrees. Line a baking sheet with foil and coat with cooking spray. Halve the squash and scoop out and discard the seeds. Rub or spray the insides with a small amount of oil and place halves cut side down on the baking sheet. Roast for 60-90 minutes, until cooked through and starting to lightly brown at the edges. Set aside to cool. (I did this a day ahead).<br />
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<u>Pesto:</u> Combine all pesto ingredients in a food processor and process for about 2 minutes, scraping down the sides as necessary. A few minutes before serving transfer to a small pot and warm gently over med-low heat.<br />
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<u>Beans:</u> Coat a skillet with cooking spray and saute shallots over medium heat until softened, 3-4 minutes. Stir in garlic, oregano, and about a tablespoon of water (to prevent sticking) and continue to saute for 2 minutes. Stir in beans and tomatoes and saute gently until hot, about 3 minutes. Season with salt.<br />
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<u>Assembly:</u> Use a fork to scrape out the spaghetti squash into strands. If necessary, reheat the squash in the microwave or on the stove top in a skillet with cooking spray over medium heat. Divide up the squash into four servings. Top with desired amount of sauce (I found 1/4 cup each to be adequate) and divide up the beans among the four plates. Garnish with a few peas and fresh basil leaves if desired. Serve hot.</div>Sarah S.http://www.blogger.com/profile/04757033974893707436noreply@blogger.com15tag:blogger.com,1999:blog-1924184019770014957.post-40928891420936469992011-02-21T22:15:00.002-06:002011-02-22T10:24:27.253-06:00Instant Cheezy Sauce<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYRmjN8qgvyMwfq9wxplTZ6ieiMQhKkdg9ZiIi_b5X8uazmwSD16EZzwBO5OERCZ-apQgQzeiIlisQRX6VnzrrXfunap_A1FqG7ak6c1j8OYtUnhxWAhwHTbzHyoBjaLTxdt8_L72NEQA/s1600/IMG_8065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYRmjN8qgvyMwfq9wxplTZ6ieiMQhKkdg9ZiIi_b5X8uazmwSD16EZzwBO5OERCZ-apQgQzeiIlisQRX6VnzrrXfunap_A1FqG7ak6c1j8OYtUnhxWAhwHTbzHyoBjaLTxdt8_L72NEQA/s400/IMG_8065.JPG" width="400" /></a></div><br />
Like so many vegans before me, I have discovered the cheezy joys of <a href="http://en.wikipedia.org/wiki/Nutritional_yeast">nutritional yeast</a>. However, it wasn't always this way--my bliss is fairly recent. My first container of the yellow stuff lasted me ages, and I only enjoyed it when it was hidden among many other ingredients. When I ran out of the first container I decided to try a <a href="http://amzn.to/ecUsAd">different brand</a>, which turned out to have a much better flavor. It was then that I discovered my undying love for nutritional yeast.<br />
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I eat steamed veggies with my dinner most nights. Once I realized my love of nutritional yeast I got into the habit of sprinkling a big spoonful over top of my veggies for added flavor and nutrition (B-12 baby!). Then to change things up, I started to drizzle some tahini over top of the veggies in addition to the nutritional yeast. I wasn't done there, the third ingredient that I eventually added to my veggie toppings was lemon juice, which rounded out the flavors perfectly. It wasn't long before I realized that rather than messily heaping these ingredients onto my veggies I could premix them into a sauce. A couple more flavors made their way into the mix, and my instant cheezy sauce was born.<br />
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This tangy cheeze sauce instantly became my favorite way to dress up steamed vegetables. Before you try this, I should mention that as a prerequisite, you must love nutritional yeast. It is the dominant flavor in this sauce, and if you are anything like I used to be when I first tried nutritional yeast, this one is not for you. <br />
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<br />
<span style="font-size: large;">Instant Cheezy Sauce</span><br />
<i>Serves 2</i><br />
<br />
2 tbsp <a href="http://amzn.to/ecUsAd">nutritional yeast flakes</a><br />
1 tbsp <a href="http://www.iherb.com/Arrowhead-Mills-Organic-Sesame-Tahini-16-oz-454-g/29514?utm_source=acr&utm_medium=c">tahini</a><br />
1 tbsp lemon juice<br />
1 tbsp water<br />
1/2 tsp dijon mustard<br />
1/4 tsp onion powder<br />
<br />
Combine all ingredients in a small bowl and stir until smooth. Add up to 1 additional tablespoon of water to achieve your preferred thickness. Spoon over 2 servings of steamed veggies.<br />
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Thanks again to everyone that entered the <a href="http://www.ordinaryvegetarian.com/2011/02/thai-coconut-crusted-tofu-hearts-and.html">TofuXpress giveaway</a>. There were 83 qualifying entries in total, and I used random.org to generate the winning number of 73. Congrats to <a href="http://cadryskitchen.com/">Cadry</a>, the lucky commenter!</div>Sarah S.http://www.blogger.com/profile/04757033974893707436noreply@blogger.com25tag:blogger.com,1999:blog-1924184019770014957.post-80213876981729973762011-02-14T07:00:00.017-06:002011-02-14T11:34:06.833-06:00Thai Coconut-Crusted Tofu Hearts and a GIVEAWAY!<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9x8zKxYNXFz8lTNR9tvOLP2KyuxECTdqIX5S9YhUiJEhLzUO12ErVW3KB81dhQ92qrAz4biEZvgqMIIV1G2WOG7wxITtl3en3kZjSGo_pthqQoP7rC1EvqS_wXqlP2grSXoTqJttCfBc/s1600/IMG_8511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9x8zKxYNXFz8lTNR9tvOLP2KyuxECTdqIX5S9YhUiJEhLzUO12ErVW3KB81dhQ92qrAz4biEZvgqMIIV1G2WOG7wxITtl3en3kZjSGo_pthqQoP7rC1EvqS_wXqlP2grSXoTqJttCfBc/s400/IMG_8511.JPG" width="400" /></a></div><br />
I will never forget my first time cooking with tofu. I was a sophomore in college and the dish was stir fry with tofu. Clueless, yet lucky enough to choose the right kind of tofu for my purposes, the extra firm variety. I drained the water out of the package and plopped the cold, wet block of tofu down on my cutting board and proceeded to cut it into 1" cubes. I chopped up some veggies too, and added everything all at once into a hot skillet. A few minutes later I had a pool of water in the bottom of my skillet. I clumsily drained the extra water out of the pan and continued to cook the mixture of tofu and veggies. When it was all said and done, by the time all of the water cooked out of the tofu, the veggies were obliterated. <br />
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I did not give up on tofu after this experience, but I did alter my technique. From then on the tofu always went into the pan first and cooked for 15 minutes or more on its own, until the water evaporated out and it started to crisp up. I was so proud of myself for conquering tofu.<br />
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A few years and many stir fries later my tofu world was turned upside down when someone gave me a copy of <a href="http://amzn.to/fRDzGM">Vegan With a Vengeance</a>. Not only did I discover there are many other uses for tofu beyond stir fries, I also learned that I should have been pressing the water out of the tofu before cooking it. Pressing goes like this: wrap the block of tofu in a clean dish towel or 3-4 layers of paper towels. Place wrapped block between two clean plates and balance heavy objects (books, pans, weights) on top and let sit for one hour to drain. <br />
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It was a tofu epiphany. Since then I have been doing the tofu draining balancing act, and as far as I knew things could not be better. Then a month ago came the game changer, the perfect tofu draining tool, resulting in the densest, and most perfectly chewy tofu I have ever experienced. The gadget I am referring to is the <a href="http://www.tofuxpress.com/">TofuXpress</a>. For a month now I have been enjoying better drained tofu which fries up faster and soaks up marinades better. I cannot imagine going back to the old balancing act method!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRMC9a8h6bBxjTIrNod_LTuC7TiCWEm8Iyo_dapsqftWBjpWYQ66lpzaOVUMMc7qri8N1LJ6C__83e2bXEwGJYtm4KSPJtsuxlhwVFPfCdfxAvau0sGoQzLzRBSoBL3n4yDA8KOrLAl6U/s1600/IMG_8347.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRMC9a8h6bBxjTIrNod_LTuC7TiCWEm8Iyo_dapsqftWBjpWYQ66lpzaOVUMMc7qri8N1LJ6C__83e2bXEwGJYtm4KSPJtsuxlhwVFPfCdfxAvau0sGoQzLzRBSoBL3n4yDA8KOrLAl6U/s400/IMG_8347.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">TofuXpress</td></tr>
</tbody></table><br />
This is the TofuXpress in action. I was surprised by how sturdy this little gadget is. Constructed of thick plastic and a heavy duty spring -- you can really feel the force when you press the top piece down into place. Water starts pooling in the container instantly, and in an hour or less the tofu is well drained. For an even denser tofu you can leave it to drain for longer. The TofuXpress can also be used to press water out of other foods -- I am excited to try it out on frozen spinach, a food that I have never figured out how to efficiently press the water out of.<br />
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<b>Now here is the really exciting part. TofuXpress is hosting a giveaway so that one of you can give this awesome gadget a try! More details on how to enter after the recipe. </b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9x8zKxYNXFz8lTNR9tvOLP2KyuxECTdqIX5S9YhUiJEhLzUO12ErVW3KB81dhQ92qrAz4biEZvgqMIIV1G2WOG7wxITtl3en3kZjSGo_pthqQoP7rC1EvqS_wXqlP2grSXoTqJttCfBc/s1600/IMG_8511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9x8zKxYNXFz8lTNR9tvOLP2KyuxECTdqIX5S9YhUiJEhLzUO12ErVW3KB81dhQ92qrAz4biEZvgqMIIV1G2WOG7wxITtl3en3kZjSGo_pthqQoP7rC1EvqS_wXqlP2grSXoTqJttCfBc/s400/IMG_8511.JPG" width="400" /></a></div><br />
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I was excited to try marinating some tofu that had been pressed in the TofuXpress. I decided on a Thai red curry marinade and for a Valentine's Day twist I used heart shaped cookie cutters on the tofu. You could skip the hearts and cut the tofu into slabs instead (12-16 pieces per block), but then you will want to do 1-1/2 or even double the amount of coconut breading to make sure you have enough to cover all of the tofu. <br />
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So often Thai curries involve veggies and tofu stir fried in oil and then immersed in a thick, coconut milk based sauce. My method involves using steamed veggies and a light drizzling of sauce, and the shining <strike>star</strike> heart is definitely the tofu! The tofu hearts are marinated, then dredged through a coconut breading and baked. By skipping the frying, the only fat in this dish comes from the bit of coconut, coconut milk, and peanut butter. Light and packed with flavor, just what I going for! I couldn't be happier with this dish or the TofuXpress. Don't forget to check the bottom of this post for details on how you can win a TofuXpress of your own!<br />
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<br />
<span style="font-size: large;">Thai Coconut-Crusted Tofu Hearts</span><br />
<i>Serves 4</i><br />
<br />
Will need a 3" and a 1" heart cookie cutter<br />
<br />
1 lb extra firm tofu, pressed <br />
<br />
<u>Marinade</u><br />
3 tsp <a href="http://amzn.to/hYf1dC">Thai red curry paste</a><br />
1 tsp creamy peanut butter (organic preferred)<br />
1 tsp lime juice<br />
1/2 cup lite coconut milk (or 1/4 cup regular + 1/4 cup water)<br />
1 tsp ginger, minced<br />
1 tsp garlic, minced<br />
<br />
<u>Sauce</u><br />
reserved marinade<br />
1 tbsp creamy peanut butter (organic preferred)<br />
1/2 cup lite coconut milk (or 1/4 cup regular + 1/4 cup water)<br />
1 tbsp lime juice <br />
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<u>Coconut breading</u><br />
heaping 1/3 cup unsweetened shredded coconut<br />
1-1/2 tbsp cornstarch<br />
1-1/2 tbsp flour <br />
1/4 tsp cayenne (optional, omit to keep this dish mild)<br />
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<u>Accompaniments</u><br />
steamed veggies and rice <br />
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Press tofu for 1 hour. Cut the block of tofu in half, depth-wise. Cut one 3" heart out of each of the two halves, and as many 1" hearts as you can fit (2-3 per block). Then cut each of your hearts in half depth-wise again, so that each heart is about 1/2" thick. You should have 4 large hearts and 8-12 small hearts. (Be sure to save your tofu scraps for <a href="http://www.ordinaryvegetarian.com/2011/02/snow-day-tofu-scramble.html">tofu scrambles</a>!) <br />
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Lay tofu hearts in a single layer on a rimmed baking dish. Whisk together marinade ingredients in a small bowl until smooth and then pour over the tofu. Flip the tofu to coat, then cover and refrigerate overnight (or for 1 hour if you are in a pinch).<br />
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Preheat oven to 400 degrees and grease a baking sheet. Mix the coconut breading in a small shallow bowl, and set up your tofu and baking sheet nearby. Pick up the tofu one piece at a time and use a spoon to scrape off excess marinade leaving it behind in baking dish (reserve this, you will be using the leftover marinade in the sauce). Dredge the tofu hearts through the coconut breading on both sides, being sure to coat the edges as well, and place onto the prepared baking sheet. Repeat until all of the tofu is breaded. Spray the tops of the tofu hearts with a bit of cooking spray before putting into the oven. Bake for 20 minutes, and then flip, spray, and bake for 15 minutes more.<br />
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While the tofu is baking make the sauce. Whisk in the additional coconut milk, peanut butter, and lime juice into the leftover marinade. Transfer to a small pot and cook over low heat for 10 minutes, stirring occasionally. Cover and remove from heat until you are ready to serve. <br />
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Prepare the rice and steamed veggies also while the tofu is baking. I chopped up a broccoli crown and 1 large carrot. In the last 2 minutes of steaming I added a can of straw mushrooms and a can of baby corn just to heat them up.<br />
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Serve rice and veggies on the bottom layer, drizzle with sauce, and top with one large tofu heart and 2-3 small hearts.<br />
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<div><br />
</div><div>Congrats if you made it through this super long post! Your reward is this super awesome TofuXpress giveaway. There are many ways to enter, <i>please leave a separate comment for each</i>. You must live in the United States to win. The winner will be selected using a random number generator. The contest closes at midnight on February 20, 2011, and the winner will be announced on the 21st. </div><div><br />
</div><div>For your first entry leave a comment telling me about your favorite tofu dish. For up to seven additional entries you may choose to do any or all of the following:</div><div><br />
</div><div>- follow <a href="http://twitter.com/#%21/tofuxpress">@<span class="il">tofuxpress</span></a> on Twitter </div><div>- like <a href="http://www.facebook.com/#%21/pages/TofuXpress/111558575559601"><span class="il">TofuXpress</span></a> on Facebook </div><div>- subscribe to the TofuXpress newsletter at <a href="http://www.tofuxpress.com/" target="_blank">www.<span class="il">TofuXpress</span>.com</a></div><div>- follow <a href="http://twitter.com/#%21/ordinaryveg">@ordinaryveg</a> on Twitter</div><div>- like <a href="http://www.facebook.com/#%21/pages/The-Ordinary-Vegetarian/309757225482">The Ordinary Vegetarian</a> on Facebook</div><div>- tweet about this giveaway, including a link to this post and @ordinaryveg </div><div>- post about this giveaway on facebook, including a link to this post and @The Ordinary Vegetarian</div><div><br />
</div><div>Good luck!</div></div>Sarah S.http://www.blogger.com/profile/04757033974893707436noreply@blogger.com93tag:blogger.com,1999:blog-1924184019770014957.post-35176676884110812732011-02-11T07:00:00.002-06:002011-02-12T21:18:36.616-06:00Wedding planning and vegan eats in Las Vegas<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZcB7SQZOcsEs_YWm4qVjzRliYq6Qbm5SeSd9qXXILAoZ2ouDUfnUfjNI98Pjvt5CRdhN9WC3H3cOCDbJ7saGvolAtYw4mp_nbKoDgs7Q0FPxwOpRYXZ97yK4GiQH_EJL5bU8U_yu9j0/s1600/IMG_5812.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZcB7SQZOcsEs_YWm4qVjzRliYq6Qbm5SeSd9qXXILAoZ2ouDUfnUfjNI98Pjvt5CRdhN9WC3H3cOCDbJ7saGvolAtYw4mp_nbKoDgs7Q0FPxwOpRYXZ97yK4GiQH_EJL5bU8U_yu9j0/s400/IMG_5812.JPG" width="400" /></a> </div><br />
See that? That's me. In a tshirt. In February. <i>Outside</i>.<br />
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I was lucky enough to spend 4 days in sunny Las Vegas, returning home Wednesday morning. I was accompanied by my friend Becca, and our mission was wedding planning! That's right, Steve and I are planning our October 2011 wedding in our favorite southwestern city. It was a very productive trip, and the most important decisions have been made (namely ceremony/reception locations and the vegan menu!). I will save those details for another time, for now I wanted to share my well documented vegan food extravaganza! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj41d5KnGd10oo9VJmDwlToqoie9uQ8wINIDEIpKLtOVP8FpmO6LEsMd6iWFv6PJWBuymC_SHUvpzGCLE9JPdXSe9B0QY4hJRtNNQWqkYbVSZ2eXYLdQ5RqxIvgCLE9ZZsANF-A7XoiqB4/s1600/IMG_5787.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj41d5KnGd10oo9VJmDwlToqoie9uQ8wINIDEIpKLtOVP8FpmO6LEsMd6iWFv6PJWBuymC_SHUvpzGCLE9JPdXSe9B0QY4hJRtNNQWqkYbVSZ2eXYLdQ5RqxIvgCLE9ZZsANF-A7XoiqB4/s400/IMG_5787.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tacos and Tequila</td></tr>
</tbody></table>We had our first lunch out at <a href="http://tacosandtequilalv.com/">Tacos and Tequila</a> inside Luxor. There are two great vegan options there including these vegetarian tacos (minus sour cream). On other visits I have gotten the falafel tacos which are also awesome, and really unique. I found out that since my last trip to Las Vegas the beans are no longer vegetarian, so they gave me a double side of rice instead. Added bonus, there are always coupons available on restaurant.com, making this a very affordable place to dine as well.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4WKnN2Gma8OjMso8xX7Om2EsA1USL_PeKFC87imX5M5xHTJOmejFqxZghs2VeFaKSTK3UMah-1CnnQJ3aG4864xiMgaVE8N4WuDQrnHEoj0vUy_BB9JQOAoRi2TY7CnnCwfFy5koWCNk/s1600/IMG_5792.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4WKnN2Gma8OjMso8xX7Om2EsA1USL_PeKFC87imX5M5xHTJOmejFqxZghs2VeFaKSTK3UMah-1CnnQJ3aG4864xiMgaVE8N4WuDQrnHEoj0vUy_BB9JQOAoRi2TY7CnnCwfFy5koWCNk/s400/IMG_5792.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vanilla bean cake</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;">On Saturday afternoon we had an appointment for vegan wedding cake testing. We tried the vanilla bean pictured above, and the red velvet pictured below.</div><div class="separator" style="clear: both; text-align: left;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Red velvet cake</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;">The cakes were both very good. I am thinking about having each of the 3 tiers a different flavor so I don't have to choose just one!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidbRum95lhW-ThvjVjbSCqn4evuHaTTz25qVgJKeZHQyfntMbmjcVnvjL74FAWiW47JOI6sce9vBtKxI4qdquUIdikG8nEo-3F1qGceQBX8u0FcUjYJLIUIcVXKlq4i-61Iy3kBe2dBw/s1600/IMG_5792.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Gluten-free brownies and carrot cake</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;">The cake lady also brought samples of her carrot cake and gluten-free brownies, in case we want to do a whole dessert table. Sounds good to me!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidbRum95lhW-ThvjVjbSCqn4evuHaTTz25qVgJKeZHQyfntMbmjcVnvjL74FAWiW47JOI6sce9vBtKxI4qdquUIdikG8nEo-3F1qGceQBX8u0FcUjYJLIUIcVXKlq4i-61Iy3kBe2dBw/s1600/IMG_5792.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Mint Indian Bistro</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: left;">For dinner on Saturday we went to a place picked out by Becca, <a href="http://www.mintbistro.com/">Mint Indian Bistro</a>. I was ecstatic when I saw that all of the vegan options on the menu were clearly marked, including several dishes which are typically not vegan (naan, saag, daal maharani). Overwhelmed with having to decide on one dish, my decision was made easy when I noticed the vegan sampler at the end of the menu. In the end, I think it was overpriced ($27) for the amount of food provided. Especially considering that I didn't care for a few of the dishes. Next time I'll order one entree, and that will probably be the chana saag. YUM!</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidbRum95lhW-ThvjVjbSCqn4evuHaTTz25qVgJKeZHQyfntMbmjcVnvjL74FAWiW47JOI6sce9vBtKxI4qdquUIdikG8nEo-3F1qGceQBX8u0FcUjYJLIUIcVXKlq4i-61Iy3kBe2dBw/s1600/IMG_5792.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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<tr><td class="tr-caption" style="text-align: center;">P.F. Chang's</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;">We started our Sunday cheaply with a buy one get one free coupon at <a href="http://www.pfchangs.com/index.aspx">P.F. Chang's</a>. Some of the items in the vegetarian section are naturally vegan, but I chose to modify the Vegetable Chow Fun which usually includes egg. This dish was spicy, delicious, and the portion was huge!</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Chipotle</td></tr>
</tbody></table>Sunday night we had a simple dinner at Chipotle, located on the north end of the strip near Harrah's. This is by far my favorite chain restaurant, and I always order my burrito the same way --rice, beans, hot salsa, corn salsa, and guac!<br />
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<tr><td class="tr-caption" style="text-align: center;">Bellagio breakfast buffet</td></tr>
</tbody></table>Vegas is famous for their buffets. You can even buy an all day pass to sample several buffets in one day, oh my! I promised Becca that I would do one buffet with her in Las Vegas, and Monday morning I fulfilled that promised. We didn't skimp on this meal, we chose the <a href="http://www.bellagio.com/restaurants/the-buffet.aspx">Bellagio</a> which is famed to be the best brunch buffet in town. I was a little worried that it would be a waste of money for me, without many vegan options, but I was wrong! One of the chefs kindly pointed me in the direction of several vegan options. I visited the impressive oatmeal bar, topping mine with figs, almonds, walnuts, and banana chips. I filled a separate plate with Mediterranean lentils, black beans, roasted potatoes, tomatoes with capers, melon, and bok choy with chili sauce. They even had soy milk in the kitchen for my oatmeal and coffee! Way to go Bellagio! <br />
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<tr><td class="tr-caption" style="text-align: center;">Mt. Everest Indian Cuisine</td></tr>
</tbody></table>For dinner Monday night we had Indian again, this time at <a href="http://www.everestcuisine.net/">Mt. Everest Indian Cuisine</a>. I chose the Aloo Kauli, a yummy curry dish of cauliflower, potatoes, peas, and tomatoes.<br />
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<tr><td class="tr-caption" style="text-align: center;">Ronald's Donuts</td></tr>
</tbody></table>Tuesday morning started out <i>very </i>naughty with a trip to Ronald's Donuts. Actually I didn't eat these donuts in Las Vegas, they came home with me. Most of the donuts at Ronald's are vegan (top two rows in the case), but better to ask and confirm which are which if you visit. These vegan donuts are better than any non-vegan donut that I have ever had!<br />
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<tr><td class="tr-caption" style="text-align: center;">Go Raw Cafe</td></tr>
</tbody></table>Craving some good healthy greens, I opted for <a href="http://www.gorawcafe.com/">Go Raw Cafe</a> for lunch. I started out with a raw kale salad from their impressive raw buffet. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc7s8j6z2QY3VKdD4TlKBTycs1bAYcRyj68RG0u1654Bdt2MYPqdaolKM6vQJpR5GOCDGo6DP79ev3IB_FBTt1HRMzqECoYNO3qw4kjdDFkfv5ZnjWiYqaYW6kWLMU_iQ40Pd7FghRw9A/s1600/IMG_5835.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc7s8j6z2QY3VKdD4TlKBTycs1bAYcRyj68RG0u1654Bdt2MYPqdaolKM6vQJpR5GOCDGo6DP79ev3IB_FBTt1HRMzqECoYNO3qw4kjdDFkfv5ZnjWiYqaYW6kWLMU_iQ40Pd7FghRw9A/s400/IMG_5835.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Go Raw Cafe</td></tr>
</tbody></table>I followed up my salad with the "Traditional Pizza". Oh my goodness, this was amazing! The raw bread, raw marinara, and the walnut "sausage" were all superb. I was floored by how much this tasted like pizza.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1b80lPGdjKEr6lTWoUAIGsrK2DYJD9BgDW9Jwy4rlWbKESNFkgUtFgurtkAqZkBaOzurGwKYQeuygI4nIVMZH34dWMMlZaJPhPUfFmvNZhPFPDJJcttUXvE1YUwdxyNzlSnhhlbD0aE/s1600/IMG_5859.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC1b80lPGdjKEr6lTWoUAIGsrK2DYJD9BgDW9Jwy4rlWbKESNFkgUtFgurtkAqZkBaOzurGwKYQeuygI4nIVMZH34dWMMlZaJPhPUfFmvNZhPFPDJJcttUXvE1YUwdxyNzlSnhhlbD0aE/s400/IMG_5859.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whole Foods salad bar</td></tr>
</tbody></table>For my final meal in Las Vegas I hit the Whole Foods salad bar and built my own asian noodle salad. I started with the oil free sesame linguine noodles and topped it with cauliflower, green onion, roasted garlic, tofu, carrots, shredded zucchini, mushrooms, and a little bit of oil free tamari miso dressing. This was so filling and delicious, and kept me full all evening and during my red eye flight home (remind me not to do that again, by the way!). <br />
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What a delicious trip! I am also relieved by the wedding planning success. Now if only October would come sooner...</div>Sarah S.http://www.blogger.com/profile/04757033974893707436noreply@blogger.com22tag:blogger.com,1999:blog-1924184019770014957.post-70702831307983820182011-02-04T13:34:00.000-06:002011-02-04T13:34:12.894-06:00Pizza Stuffed Portobellas with Arugula Pesto<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK3Kb5g6rj0xUIHgaLfB8-tRt5PuRQivFZbCKD3k72xwEsx5Uen0F9Ss4XjIH12Hqr0bkXgZiikUPbKHba4A7JLbIktZJv8FdUiLbUf6ZnDMZyDCmoNVzrXofhv7QfJtIleoOXe2FKwwM/s1600/IMG_8426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK3Kb5g6rj0xUIHgaLfB8-tRt5PuRQivFZbCKD3k72xwEsx5Uen0F9Ss4XjIH12Hqr0bkXgZiikUPbKHba4A7JLbIktZJv8FdUiLbUf6ZnDMZyDCmoNVzrXofhv7QfJtIleoOXe2FKwwM/s400/IMG_8426.JPG" width="400" /></a></div><br />
New loves of my life: mushrooms and arugula. There was a day that I detested mushrooms, most of my days, actually. I am not sure why things changed, but now I can't get enough. As for arugula, I had just never intentionally had it until recently, and it was love at first bite.<br />
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My new loves met in these pizza stuffed portobellas. I want to thank <a href="http://getsconedpdx.com/2011/01/27/portobello-pizza-the-vegan-pizza-day-countdown/">Jess</a> for the idea of using a portobella mushroom in place of a pizza crust. It is such a fun and easy idea, simply fill a portobella with your favorite sauce, veggies, and non-dairy cheese and bake. I chose to sauce my caps with arugula pesto and then stuff them with artichokes, tomatoes, and non-dairy cheese. Admittedly not the most common pizza flavors, but delicious nonetheless. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqEDGoypd4YGtsy4iA4dCpZbh-tIvyp-dzlAdzKhF5zxL7-PSrMZ90q9TCrEQEwvCaMznsYW70DiufUk5lrforNb4_UztmShNiesF4XPMQvKkTtiIlaOAfhlOD70VuLKzOBMgzB6z4cTs/s1600/IMG_8447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqEDGoypd4YGtsy4iA4dCpZbh-tIvyp-dzlAdzKhF5zxL7-PSrMZ90q9TCrEQEwvCaMznsYW70DiufUk5lrforNb4_UztmShNiesF4XPMQvKkTtiIlaOAfhlOD70VuLKzOBMgzB6z4cTs/s400/IMG_8447.JPG" width="400" /></a></div><br />
<span style="font-size: large;">Pizza Stuffed Portobellas</span><br />
<span style="font-size: small;">(Inspired by <a href="http://getsconedpdx.com/2011/01/27/portobello-pizza-the-vegan-pizza-day-countdown/">Get Sconed!</a>) </span> <br />
<i>Serves 2</i><br />
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<u>Arugula pesto sauce:</u><br />
1 cup arugula, packed<br />
1 clove of garlic, minced<br />
2 tbsp nutritional yeast <br />
1 tbsp lemon juice<br />
1/2 tsp onion powder<br />
1-2 tbsp water<br />
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2 portobella caps, gills scraped, stems reserved for the filling<br />
1 tbsp sherry<br />
1/2 tbsp olive oil<br />
1 cup frozen artichoke hearts (or canned)<br />
1/2 cup cherry tomatoes, cut in half<br />
portobello stems, chopped<br />
1/2 tsp oregano<br />
1 tsp fresh thyme (or 1/2 tsp dried)<br />
Mozzarella style non-dairy cheese<br />
1 tsp nutritional yeast<br />
Pepper<br />
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Preheat oven to 450 degrees. Pour the sherry and olive oil in a small baking dish (large enough to hold both mushrooms), and stir to coat. Put the clean caps stem side up in the dish and rub them around a bit in the sherry oil mixture. Set aside.<br />
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Combine all of the sauce ingredients in a food processor and puree. Start with 1 tbsp of water and add another tbsp if the mixture is not saucy enough. Set aside.<br />
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Heat a small skillet over medium heat and coat with cooking spray. Add the frozen artichokes, portobella stems, oregano, and thyme, saute for about 3-5 minutes, until the artichokes are thawed. Then add the cherry tomatoes and saute for another minute or two, until the tomatoes are a bit shriveled but not mushy. (If you are using canned artichokes put all of the ingredients in the pan at the same time and cook 3 minutes). Transfer mixture to food processor and pulse 3 or 4 times, to chop up the artichokes.<br />
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Now assemble the mushrooms. Spoon the pesto into each cap, half per. Next stuff half of the artichoke mixture in each mushroom. Sprinkle 1/2 tsp of nutritional yeast on top of each, and finish off by sprinkling some non-dairy cheese and fresh ground pepper.<br />
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Bake uncovered for 15 minutes and then broil on high for 2-3 minutes to finish cooking the cheese, watching closely to avoid burning. Serve hot.</div>Sarah S.http://www.blogger.com/profile/04757033974893707436noreply@blogger.com8tag:blogger.com,1999:blog-1924184019770014957.post-60324128731807727482011-02-02T13:33:00.001-06:002011-02-02T13:39:42.613-06:00Snow Day Tofu Scramble<div dir="ltr" style="text-align: left;" trbidi="on"><br />
All week Chicago and the surrounding areas have been preparing for the Blizzard of 2011, also known as snowmageddon, snowpocalypse, blizzastrophe, SN(OMG), snowzilla, and thundersnow (yes the combo of thunder, lightning, and snow!). I thought that the predictions might have been a little exaggerated, but no, we got every last inch that they said we would-- 19" in total in my area.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHs1FWIrGaNQJgJv9ZBzsSr8FDO-UIyIswvnt19wNN-gPLVBfWCmwFWIsnFq3bmZ8LRFUkz2oBvi9ADrOnCW7mmCoP7Y5nERxrm-9YXn8zg1p2USyn66mmIxzw-yTaGp-FXFAdjczEkwE/s1600/IMG_8482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHs1FWIrGaNQJgJv9ZBzsSr8FDO-UIyIswvnt19wNN-gPLVBfWCmwFWIsnFq3bmZ8LRFUkz2oBvi9ADrOnCW7mmCoP7Y5nERxrm-9YXn8zg1p2USyn66mmIxzw-yTaGp-FXFAdjczEkwE/s400/IMG_8482.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">The wind was incredible. The snow blew itself into most of the big piles that you see in the photo below. Surprisingly my driveway only had about 4 inches because the snow blew to the side creating a 5' tall drift. The wind was not so friendly to others, some friends' cars are completely buried and they have been digging out for hours. As peaceful as it looks here, the scene downtown is still a total mess. They closed down Lake Shore Drive and hundreds of people were stranded overnight, with rescue efforts taking up to 12 hours for some. It is still closed down now, and they are towing the abandoned cars to nearby lots as it continues to snow.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">I am thankful to be in my warm house, thankful for canceled work, thankful that the snow has stopped here, and thankful for tofu. Just as the snow was starting yesterday afternoon I made a quick stop at Whole Foods for <strike>bread and milk</strike> tofu and kale before locking down for the storm. This morning I treated myself to a most delicious tofu scramble and the raspberry cornmeal pancakes from <a href="http://amzn.to/fPxrJG">Eat, Drink, & Be Vegan</a>. This is my new favorite pancake recipe. This recipe is wheat-free, utilizing oat flour, cornmeal, and flax--so as far as pancakes go, these ones are pretty darn healthy!</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt01QR_eZtQh4NJSI2VWFZVF80wux1FmRU2DOM9pqg6WfiCP-xo2ZjdII7fKdN0DUZkyqGYxMRELWAZHWH5eh8ZdKtfJT-0Nucqp-Gb7VxWdfxUsRZg_0vFdyAFdsoE0ymWGopy-CvIZc/s1600/IMG_8479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt01QR_eZtQh4NJSI2VWFZVF80wux1FmRU2DOM9pqg6WfiCP-xo2ZjdII7fKdN0DUZkyqGYxMRELWAZHWH5eh8ZdKtfJT-0Nucqp-Gb7VxWdfxUsRZg_0vFdyAFdsoE0ymWGopy-CvIZc/s400/IMG_8479.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">If you haven't scrambled tofu, what are you waiting for? This recipe is more of a guideline to get you started. Use your favorite spices and veggies, and have fun with it! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">Tofu Scramble for Two</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1/2 package of firm or extra firm tofu (8 oz)(not silken)</div><div class="separator" style="clear: both; text-align: left;">1 clove of garlic, minced</div><div class="separator" style="clear: both; text-align: left;">1/4 cup chopped onion or 1/2 tsp onion powder </div><div class="separator" style="clear: both; text-align: left;">1/2 tsp turmeric (optional, but makes the tofu yellow like eggs)</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp oregano </div><div class="separator" style="clear: both; text-align: left;">1/2 tsp thyme</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp paprika </div><div class="separator" style="clear: both; text-align: left;">1/2 cup broccoli florets, chopped small</div><div class="separator" style="clear: both; text-align: left;">5 button mushrooms chopped</div><div class="separator" style="clear: both; text-align: left;">1 cup kale, tough stems removed and chopped (or spinach, or chard)</div><div class="separator" style="clear: both; text-align: left;">1/2 cup chopped tomatoes</div><div class="separator" style="clear: both; text-align: left;">2 tbsp parsley, chopped (optional)</div><div class="separator" style="clear: both; text-align: left;">1 tbsp chives, chopped (optional)</div><div class="separator" style="clear: both; text-align: left;">1 tsp dijon mustard</div><div class="separator" style="clear: both; text-align: left;">1 tsp lemon juice</div><div class="separator" style="clear: both; text-align: left;">1 tbsp nutritional yeast (optional)</div><div class="separator" style="clear: both; text-align: left;">1 tbsp tahini (optional)</div><div class="separator" style="clear: both; text-align: left;">1 tbsp unsweetened non-dairy milk (optional)</div><div class="separator" style="clear: both; text-align: left;">Salt and pepper to taste</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Drain tofu well, and press out water as much water as possible with a clean dish towel or paper towels by hand. You will be crumbling the tofu so feel free to squeeze down hard and allow the tofu to break apart a bit. Put the tofu in a bowl and mash with a fork until the consistency of scrambled eggs. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Coat a skillet with cooking spray and heat over medium heat. Add tofu and cook for 5 minutes, stirring occasionally. Stir in garlic and onion (if using) and cook until fragrant. Add spices, broccoli and mushrooms and cook for another 5 minutes (until broccoli is crisp-tender). Add in the kale, tomatoes, parsley, and chives and cook until the greens have wilted. Stir in remaining ingredients (the optional ingredients will give a cheesy flavor), and season with salt and pepper. Serve hot.</div></div>Sarah S.http://www.blogger.com/profile/04757033974893707436noreply@blogger.com15tag:blogger.com,1999:blog-1924184019770014957.post-33760532341802102372011-01-31T06:00:00.004-06:002011-01-31T08:32:22.931-06:00Game Day Chili Buffet.. and more!<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNe3fTY2rnJfG6nXcvbEx0vnS4JTwG8VR032Xs3shiJm-WqcRnZd2K_VOP3c36qFuEej52eKTkmaWhf07NiwhPdD0pzQoawNZ6abvKpYYm-_Er3xqQLzHwWkFGQa49pherLONwXBsV9M/s1600/IMG_8461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNe3fTY2rnJfG6nXcvbEx0vnS4JTwG8VR032Xs3shiJm-WqcRnZd2K_VOP3c36qFuEej52eKTkmaWhf07NiwhPdD0pzQoawNZ6abvKpYYm-_Er3xqQLzHwWkFGQa49pherLONwXBsV9M/s400/IMG_8461.JPG" width="400" /></a></div><br />
There will not be a Super Bowl party at my house. I did, however, have a playoffs party last week when my Chicago Bears faced off against the Green Bay Packers--a game that determined who would go on to the Super Bowl. As you may have guessed, the Bears did not win. I could continue sulking, or I could share with you all of the delicious vegan food that kept my fellow Bears fans' tummies satisfied despite the very unsatisfying game. If you are having a vegan Super Bowl party, here are lots of ideas for you!<br />
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The main event was a chili buffet, but we'll get to that in a minute. My guests started the afternoon with a variety of appetizers.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTHfirgDQCu-gkuwv4FyEu0S99JqNkJ9oWZQzD6czoL54KNI6r-xPUu64vEjmt49lIt2YOMfUxHFzizLkjNzj3-MBgy80I-FyV8DZRm2UspaV-qcCViNEUucMU1Ilhj39R1wmCxznrenE/s1600/IMG_8355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTHfirgDQCu-gkuwv4FyEu0S99JqNkJ9oWZQzD6czoL54KNI6r-xPUu64vEjmt49lIt2YOMfUxHFzizLkjNzj3-MBgy80I-FyV8DZRm2UspaV-qcCViNEUucMU1Ilhj39R1wmCxznrenE/s400/IMG_8355.JPG" width="400" /></a></div><br />
Most of my guests were omnivores so my aim was to impress with vegan versions of several game day classics, starting with <a href="http://www.ordinaryvegetarian.com/2009/12/tempeh-hot-wings.html">Tempeh Hot Wings</a>. I served these with celery, carrots, and Isa's low-fat, ranch-style "Sanctuary Dressing", from her newest cookbook, <a href="http://amzn.to/dFY5PV">Appetite for Reduction</a>. The wings and dressing were gobbled up in no time!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSknidNdeXwBMmRbV93nCQ2I94KxHgJPOlXWtWxlWby3IupVkLcdKQQfeEAIexLRAe4ih2DRxowfw8vOIGMn3yirGvdwwuTur6lGJtchR7DKXGy6ZFA5I4rZf-FZH1bfs72zGQMcQCatw/s1600/IMG_8371.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSknidNdeXwBMmRbV93nCQ2I94KxHgJPOlXWtWxlWby3IupVkLcdKQQfeEAIexLRAe4ih2DRxowfw8vOIGMn3yirGvdwwuTur6lGJtchR7DKXGy6ZFA5I4rZf-FZH1bfs72zGQMcQCatw/s400/IMG_8371.JPG" width="400" /></a></div><br />
Next up, vegan 'tater skins -- a first for me! These were made with Steve in mind, a potato skin fanatic. I followed <a href="http://hellyeahitsvegan.com/?p=305">Claryn's recipe</a>, and they turned out awesome.<br />
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By special request, I made up a platter of <a href="http://vegancrunk.blogspot.com/2009/07/vegan-deviled-eggs-yes-i-did.html">Bianca's Deviled Tofu</a>. These disappeared in no time per usual!<br />
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Always a crowd pleaser, and so easy to make, I had to include <a href="http://www.cestlavegan.com/2010/02/hot-artichoke-dip/">Kim's Hot Artichoke Dip</a> with pita chips. There are never leftovers of this dish!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgyPuw-bcE2aH1byecan9sUAS6g9_nRzVUVwP9tV9yv0fp1A_VTANEm4Xn1pqSFXpec0gL_5dg3_Bcp1d4ggIVrGYwQH9G3Uk85r5dQK8ENYjebvH8JR3eo1HDMRL66vONuLjcI3AYHI8/s1600/IMG_8385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgyPuw-bcE2aH1byecan9sUAS6g9_nRzVUVwP9tV9yv0fp1A_VTANEm4Xn1pqSFXpec0gL_5dg3_Bcp1d4ggIVrGYwQH9G3Uk85r5dQK8ENYjebvH8JR3eo1HDMRL66vONuLjcI3AYHI8/s400/IMG_8385.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
And somehow after all of that we had room for the chili buffet!<b> </b>I served this cornbread as a side dish on the buffet line. I had two pots of chili keeping warm on the stove, the black bean version pictured above (recipe to follow) and a <a href="http://www.ordinaryvegetarian.com/2009/12/many-updates-and-white-chili-with.html">White Chili</a> as well. In a small crock pot set on low was a double batch of <a href="http://www.ordinaryvegetarian.com/2010/01/alicias-vegan-queso-dip.html">queso dip</a> (changed up by pureeing it rather than leaving the tomatoes chunky, which was awesome by the way). I also cooked up a pound of whole wheat macaroni noodles, so chili mac would be an option.<br />
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I chopped up a tray of chili toppings which included cilantro, jalapenos, tomatoes, baby spinach, green onions, and avocado. On the side I put out a container of tofutti sour cream and a bowl of corn tortilla chips. The chips presented yet another option, chili cheese nachos. It was fun seeing what the guests chose to put in their bowls, and no two bowls were alike. Being the good blogger that I am I assaulted my guests with my camera to capture some of the bowls in action.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxguV9TTSO5YvDVYRFzNr4ZvB6oSCPnr0bklE0X5n7h_PQCWIBfwFfYHXSiG6dHW-GKXv9XrtXTO9tsBWmhzO7Ric8jo2J4WbqSOJu562oFIqS9M9ALh2XrKdDXMjD9vm_EMQSZ4VQMyQ/s1600/IMG_8390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxguV9TTSO5YvDVYRFzNr4ZvB6oSCPnr0bklE0X5n7h_PQCWIBfwFfYHXSiG6dHW-GKXv9XrtXTO9tsBWmhzO7Ric8jo2J4WbqSOJu562oFIqS9M9ALh2XrKdDXMjD9vm_EMQSZ4VQMyQ/s400/IMG_8390.JPG" width="400" /></a></div><br />
Mitch wasn't messing around! He smothered his chili in baby spinach, sour cream, and queso. I spy a few jalapenos on there too, and who knows what else he is hiding under there!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjShAYbgFHbEsVEMQv7U37aPoM67gRw4FGUYRDG7d47DKv9VS8rGEOJO9VCqFwib4gg7Pubi7G2-AhmhKYp55fvXIsNAjusgnAfdAHNQBuFYrUUrcm1Y14tONqk19JfklDcNuP2lqeYl0A/s1600/IMG_8394.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjShAYbgFHbEsVEMQv7U37aPoM67gRw4FGUYRDG7d47DKv9VS8rGEOJO9VCqFwib4gg7Pubi7G2-AhmhKYp55fvXIsNAjusgnAfdAHNQBuFYrUUrcm1Y14tONqk19JfklDcNuP2lqeYl0A/s400/IMG_8394.JPG" width="400" /></a></div><br />
Chris had a little bit of everything in his bowl, good man! His chili met in the bowl with some baby spinach, jalapenos, cornbread, sour cream, and tortilla chips.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih6pbmMOJX-iGUJBWwmdc07_B0wcxNow1XQ42T-q38jdT48UISeWTMXlhPuGJuyxHhzVQXkD9lWBc2wryEwiDRKXkQs7hcK7pmhBbzJ2OI_D45Ol1JulVEOQ51vgQEhy-rdasf1Ao8J2Y/s1600/IMG_8412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih6pbmMOJX-iGUJBWwmdc07_B0wcxNow1XQ42T-q38jdT48UISeWTMXlhPuGJuyxHhzVQXkD9lWBc2wryEwiDRKXkQs7hcK7pmhBbzJ2OI_D45Ol1JulVEOQ51vgQEhy-rdasf1Ao8J2Y/s400/IMG_8412.JPG" width="400" /></a></div><br />
Kerry kept it classic, topping her chili off with green onions and tomato, with a little cornbread on the side.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QvD53d8pb2tN1YIdjAQ9eEmHfXrhSyBJpgNHkGNmRPV0VJv-uBJqXHw0cFN7oxOckU6IammB_PPj759FnrzKYsbShYxH2rZBbv7uToNmBLZEdLAH-jmvVt0VbZ3fHN07OgNR-RtVkUk/s1600/IMG_8417.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QvD53d8pb2tN1YIdjAQ9eEmHfXrhSyBJpgNHkGNmRPV0VJv-uBJqXHw0cFN7oxOckU6IammB_PPj759FnrzKYsbShYxH2rZBbv7uToNmBLZEdLAH-jmvVt0VbZ3fHN07OgNR-RtVkUk/s400/IMG_8417.JPG" width="400" /></a></div><br />
Candace got her mac n' cheese fix by tossing some noodles with queso and sprinkled it with spinach and jalapeno, no chili needed in this delicious bowl!<br />
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Steve went for a deluxe chili mac by layering noodles, queso, and chili and topping it off with sour cream, tomatoes, cilantro, and jalapenos. Good one! <br />
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I only captured about half of the bowls, but you get the idea! The chili buffet turned out great. It seemed like everyone enjoyed personalizing their bowls, and most went back for seconds.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPDlivDoK1iOWNpsvdXpSt__rLJrhtpnGAgtxZtoqlwvTb2JFKliOQi9ENuWxk476ar4wVDddWGR7dvE8YKrbM_5y-JuAooTploN8QOzTWIu2kLsefkcDkEeE1sBsxmh4jHLcZxibWN4/s1600/IMG_8406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPDlivDoK1iOWNpsvdXpSt__rLJrhtpnGAgtxZtoqlwvTb2JFKliOQi9ENuWxk476ar4wVDddWGR7dvE8YKrbM_5y-JuAooTploN8QOzTWIu2kLsefkcDkEeE1sBsxmh4jHLcZxibWN4/s400/IMG_8406.JPG" width="400" /></a></div><br />
When all hope of winning the game was lost, I decided it was time to break out the cake to revive the solemn party. It did raise our spirits, if only for a little while. This recipe is from <a href="http://amzn.to/h74PH0">The Joy of Vegan Baking</a>, and it is definitely one I will return to.<br />
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The party was a success, except for the whole Bears losing thing. This new chili recipe was the greatest success. My goal was for it to be flavorful, but for it to not overpower the accompaniments. Mild enough for those who can't tolerate heat, yet not too boring for those who love it. Considering this, my chili was the game-winning touchdown! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNe3fTY2rnJfG6nXcvbEx0vnS4JTwG8VR032Xs3shiJm-WqcRnZd2K_VOP3c36qFuEej52eKTkmaWhf07NiwhPdD0pzQoawNZ6abvKpYYm-_Er3xqQLzHwWkFGQa49pherLONwXBsV9M/s1600/IMG_8461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfNe3fTY2rnJfG6nXcvbEx0vnS4JTwG8VR032Xs3shiJm-WqcRnZd2K_VOP3c36qFuEej52eKTkmaWhf07NiwhPdD0pzQoawNZ6abvKpYYm-_Er3xqQLzHwWkFGQa49pherLONwXBsV9M/s400/IMG_8461.JPG" width="400" /></a></div><br />
<span style="font-size: large;">Game Day Chili for a Crowd</span><br />
<i>Serves 10-12</i><br />
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1 large white or yellow onion, diced<br />
4 cloves of garlic, minced<br />
3 tbsp medium hot chili powder (or more to taste)<br />
2 tsp oregano<br />
1 tsp cumin<br />
1 tsp thyme<br />
1 tsp smoked paprika<br />
1 bay leaf<br />
dash cayenne (optional)<br />
4 15 oz cans black beans, drained and rinsed<br />
1 4 oz can diced green chilis<br />
1 15 oz can of tomato sauce + 1 can of water<br />
1 32 oz can petite or regular diced tomatoes, with liquid<br />
1-1/2 cups frozen corn (or 1 can drained and rinsed)(optional)<br />
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Heat 1/4 cup of water in a large pot and add onion. Saute for about 3 minutes and then add the garlic. Continue to saute until the onion is softened.<br />
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Stir in the spices and saute for 1 minute, stirring continuously. Add the remaining ingredients and stir to combine. Turn heat to high to bring to a boil, then lower heat to simmer and partially cover the pot. Slow simmer for 30 minutes. Remove bay leaf. Serve hot with <a href="http://www.ordinaryvegetarian.com/2010/01/alicias-vegan-queso-dip.html">queso</a>, over noodles, on top of nachos, or straight up with your favorite toppings. </div>Sarah S.http://www.blogger.com/profile/04757033974893707436noreply@blogger.com10tag:blogger.com,1999:blog-1924184019770014957.post-12393440265751607752011-01-24T14:52:00.005-06:002011-03-02T09:33:34.067-06:00Super Veggie Lentil Taco "Meat"<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm6uF6vzKDacxFH2Rcp44ewTtvX3_ikliBhpf_P92D_zts4AMxth_jKQWJgRTXrBMh2rx0rF-w42gXFjcyVXjfmhgE1_Py5rCSmsr5mNF0OyoZrlgi3HyqNvksVfnNwy8TZP0hHPj6aCk/s1600/IMG_8243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm6uF6vzKDacxFH2Rcp44ewTtvX3_ikliBhpf_P92D_zts4AMxth_jKQWJgRTXrBMh2rx0rF-w42gXFjcyVXjfmhgE1_Py5rCSmsr5mNF0OyoZrlgi3HyqNvksVfnNwy8TZP0hHPj6aCk/s400/IMG_8243.JPG" width="400" /></a></div><br />
I am celebrating!<br />
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What, you ask?<br />
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I have been vegan for a whole year, no biggie! Well it is a big deal actually, so it's a good thing that this super veggie lentil taco meat knows how to <strike>party</strike> fiesta! It was a week long fiesta, in fact. Made on a Monday, this recipe made enough delicious leftovers to eat for lunch at work all week.<br />
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My favorite uses for the super veggie lentil taco meat was on taco salads and in lettuce wrap tacos, but it is very versatile and adaptable and could be used in place of the premade "meat"' crumbles in many recipes. For Italian flavors, drop the chili powder, cumin, and lime juice and sub in basil, thyme, and sage. Like I said, these lentils know how to party.<br />
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I should also mention that this recipe is perfect for hiding certain veggies from the certain people who don't like them. I had not originally planned to partially blend the mixture, but decided to last minute when my mushroom-hating brother stopped by for a bite. Success! He did not detect the mushrooms, and I loved the resulting texture. I could not be happier with this winging-it, weeknight dinner (and the lunches that followed).<br />
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One year vegan and loving it. I can honestly say my life gets more delicious by the day! <br />
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<span style="font-size: large;">Super Veggie Lentil Taco "Meat"</span><br />
(makes about 3 cups)<br />
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1 cup brown lentils, rinsed and picked over<br />
1 medium yellow onion, diced<br />
3 cloves of garlic, minced<br />
1/2 large bell pepper, chopped (any color)<br />
1 cup sliced mushrooms (any kind) <br />
1 carrot, peeled and sliced<br />
2 ribs of celery, sliced<br />
1-1/2 tbsp chili powder <br />
1 tsp cumin<br />
1/2 tsp smoked paprika<br />
1 tsp oregano<br />
1 bay leaf <br />
dash cayenne <br />
2 cups vegetable broth<br />
1 tbsp tomato paste<br />
1 tbsp lime juice<br />
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Heat 1/4 cup water in a large skillet. Saute onion for 3 minutes. Stir in the garlic, bell pepper, and mushrooms and cook for another 3 minutes. If the pan starts to dry up and the contents start sticking, add a tablespoon or two more of water. Add in the lentils, carrots, celery, chili powder, cumin, paprika, oregano, bay leaf, and cayenne, and saute for 1 minute, stirring constantly. Stir in the broth and bring to a boil. Turn the heat down to medium low and cover. Simmer for 30 minutes, stirring occasionally. If the mixture starts drying out, add 1/4 cup water or broth.<br />
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Remove from heat and carefully drain off any extra liquid (a little bit of liquid is fine, excessive liquid is not desirable). Remove bay leaf and stir in tomato paste and lime juice. Transfer to food processor or blender and pulse a few times, until a crumbly texture is achieved--do not puree. Serve hot.<br />
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Makes six 1/2 cup servings, which could be used to make 12 tacos, 6 burritos, 6 taco salads, or 6 nacho platters. </div>Sarah S.http://www.blogger.com/profile/04757033974893707436noreply@blogger.com36tag:blogger.com,1999:blog-1924184019770014957.post-35280674614433132662011-01-03T11:51:00.002-06:002011-01-04T15:47:09.863-06:00Best of 2010What a year!<br />
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I went <a href="http://www.ordinaryvegetarian.com/2010/02/proper-vegan-brunch.html">vegan</a>.<br />
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I traveled to <a href="http://www.ordinaryvegetarian.com/search/label/India">India</a>, <a href="http://www.ordinaryvegetarian.com/2010/10/vegan-in-nyc.html">NYC</a>, <a href="http://www.ordinaryvegetarian.com/2010/10/vegan-in-spain-part-1.html">Spain</a>, and <a href="http://www.ordinaryvegetarian.com/2010/10/vegan-in-spain-part-2-and-amsterdam.html">Amsterdam</a>.<br />
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I got <a href="http://www.ordinaryvegetarian.com/2010/11/smoky-mountains-engagement.html">engaged</a>.<br />
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And I ate! Here are my 10 favorite recipes from 2010. Click the images to go to each recipe.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.ordinaryvegetarian.com/2010/01/broccoli-salad-family-favorites-healthy.html" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsZn3bLOzahVm5IaygCpOESOJzN1qdHeKqrn6pz9sVEMWgZmTOAyWZ7N8-PcTiMZZwE2YDy0a9H_HNPuJC1z0LzGpxK5_7b-HWx1NYbbX9roQjwQaftiFRVGNAOax4spLXzGQ41jdkGus/s400/IMG_2088.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Broccoli Salad</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="http://www.ordinaryvegetarian.com/2010/01/alicias-vegan-queso-dip.html" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0h3UZUOMEQG0xeM-lckKQZNMwXAdkMMH7TuFkfSllkIyvS2szixouTgFRAvsaI-A67f8J-g9rO1ad-EkamvvT4g8Htud0P8EWnbfeSKRI4vTXzkvJnnogOIghyNwwGNd4WRk-wuxlEw4/s400/IMG_1879.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Alicia's Vegan Queso Dip</td></tr>
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<tr><td style="text-align: center;"><a href="http://www.ordinaryvegetarian.com/2010/03/creamy-garbanzo-ball-and-wild-rice-soup.html" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAYOQl1XopIQAGrZ2dcebrjiixWSj71YwmijXeMD5zbpxG3tc8I9Af0iskikLemIGGBRISayZpc4rgF899nJMFSo2V8w2FI_CqsWvcDRKUoqNYNm6Q6SVBWdf_mqnkUNISNBpmC1l72U8/s400/IMG_2431.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creamy Garbanzo-ball and Wild Rice Soup</td></tr>
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<tr><td style="text-align: center;"><a href="http://www.ordinaryvegetarian.com/2010/07/thai-coconut-corn-bisque.html" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTQHpHfu2gVvDMvy7w0UdTgcrI3DCyUZ-K5AjKxWfJg-lmUaPq5MW4RquW9TBSQ8spL3fiAYdVQCShtBhRnGXpIz4j73pEdepXzOX-MG0wFcc6XJQBn3KraPhENX8pNEeld0vQqnaJ0CI/s400/IMG_4087.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thai Corn Bisque</td></tr>
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<tr><td style="text-align: center;"><a href="http://www.ordinaryvegetarian.com/2010/11/vegan-mofo-7-amazing-homemade-vegan.html" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtqSBxkcsv7vedGzcg_DpsFrhcAf84PmTYvgeGgNIlPeuuWnos6cQdTIQVd2azqqO0Nx25G4i263cOLqzmY59xRYodTprGmkOGeh2juyDxgqWsV6KIR_L3j2bYVyBUEUGDwe4e8xmhCYg/s400/IMG_5342.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amazing Homemade Vegan Bacon</td></tr>
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<tr><td style="text-align: center;"><a href="http://www.ordinaryvegetarian.com/2010/11/vegan-mofo-1-thai-tempeh-and-kabocha.html" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy1J7iRAkv36_NnnqnZE4sBncq3isgDsr1Q2xI6W_V0UUgcd2UK9qOlYpCAT4hsD5SBSj02ceSmF2Oqzo5xBRhwPg3flui7OAEwrq8-CeAVkjY_i5FF-KVpfbMr0hRZfwg54gtSrD9Xss/s400/IMG_5058.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thai Tempeh and Kabocha Pot Pie</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNuMd-hfriwRA8FZwzWCk3ZXWog_ETQ3aXhXdE1Is5vn4gxLy0u_pVr3P0qbsohYQigRtGX_ydChbLZyJb8gd0oDYGYXErRAESq9eiEN65baMzKCsajQ7uVAxHQXxsgneA1bVQB-pX1p4/s1600/IMG_5174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Pumpkin Black Bean Chili</td></tr>
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<tr><td style="text-align: center;"><a href="http://www.ordinaryvegetarian.com/2010/09/fun-with-uncheese-and-vegan-care.html" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-Un3aEgiz2xefo3noeCFyCbhaTPR2FDBd90gCDjkIVK2xb0j3ThblDQ7vJYA3UeV0NS52-gaoFT5V2tnarvNJUzBmLEgRqtx85MwZ9Evt4Gk9fr_h1e0joh4VWhRqxS7pxzmTakUxuY/s400/IMG_4295.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Joanne's Colby Cheez</td></tr>
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<tr><td style="text-align: center;"><a href="http://www.ordinaryvegetarian.com/2010/12/smoky-chipotle-split-pea-and-barley.html" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZNyHhLog98nA0n0ZcyEX7pjEwmXCRPTrEF9HogDudLBl6Lnn8MxNnqzNwFc6ZfwZkKS-NwRrkXGtVs-pfgdJNGCESwmgdTIqvG2oR6QPvDJF1vn2B-mEl3QjNq7WhbNbnZp3BvHI0OUo/s400/IMG_5624.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoky Chipotle Split Pea Soup</td></tr>
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<tr><td style="text-align: center;"><a href="http://www.ordinaryvegetarian.com/2010/12/new-years-stew.html" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Kae_gqRFp_ygZTGYtkXzpF8RR8_mH1DZMdD24yRXGtU-Q_pSkAWj4xxz3f12OaA8RxTomlLVp0Mycoif0EFOT3cQvLNZkfoNFnoosyBz6UyLo6e3FAFd540K9csLVlE0X-wrpmvy0vg/s400/094.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">New Year's Stew</td></tr>
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</div><div class="separator" style="clear: both; text-align: center;"> Happy 2011!</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Sarah S.http://www.blogger.com/profile/04757033974893707436noreply@blogger.com16tag:blogger.com,1999:blog-1924184019770014957.post-17707696628366456852010-12-31T17:30:00.005-06:002011-01-01T16:30:32.189-06:00New Year's Stew<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Kae_gqRFp_ygZTGYtkXzpF8RR8_mH1DZMdD24yRXGtU-Q_pSkAWj4xxz3f12OaA8RxTomlLVp0Mycoif0EFOT3cQvLNZkfoNFnoosyBz6UyLo6e3FAFd540K9csLVlE0X-wrpmvy0vg/s1600/094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Kae_gqRFp_ygZTGYtkXzpF8RR8_mH1DZMdD24yRXGtU-Q_pSkAWj4xxz3f12OaA8RxTomlLVp0Mycoif0EFOT3cQvLNZkfoNFnoosyBz6UyLo6e3FAFd540K9csLVlE0X-wrpmvy0vg/s400/094.JPG" width="400" /></a></div><br />
It was just last year that I learned of the southern tradition of eating black-eyed peas and greens on New Year's Day for good luck. Lucky or not, count me in for any tradition that involves eating these most adorable, delicious little beans!<br />
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This stew is hearty, with a rich beef flavored broth. The beans and greens meet in the pot with pearl onions, carrots, celery, mushrooms, turnips, and fresh herbs. You may sub chopped onion for the pearl onions, and potatoes for the turnips, if you prefer. My stew is inspired by the seitan based <a href="http://vegangoodthings.blogspot.com/2010/12/winter-comfort-food-hearty-beefless.html">Beefless Stew</a> on <a href="http://vegangoodthings.blogspot.com/">Vegan Good Things</a>.<br />
<br />
Much love, and a little luck, to you and yours in the New Year!<br />
<br />
<br />
<span style="font-size: large;">New Year's Stew</span><br />
<i>Serves 4 generously</i><br />
<br />
2 tbsp vegetable oil<br />
8 oz pearl onions, peeled (use pre-peeled frozen onions for super convenience)<br />
3 cloves of garlic, minced<br />
10 cremini or or white button mushrooms, quartered<br />
2 ribs of celery, sliced<br />
2 carrots, peeled and sliced<br />
2 tsp fresh thyme leaves (or 1 tsp dried)<br />
1 tsp fresh rosemary leaves, chopped (or 1/2 tsp dried, chopped)<br />
2 tsp fresh sage leaves, chopped (or 1 tsp dried) <br />
pinch red pepper flakes (optional)<br />
3 tbsp flour<br />
3 cups vegetarian beef broth (or vegetable broth)<br />
1 cup dry red wine<br />
4 medium turnips, peeled and chopped<br />
2 tsp vegan worcestershire sauce <br />
2 cups cooked black-eyed peas (or 1 can, drained and rinsed)<br />
5 collard green leaves, center rib removed, and chopped (or turnip greens, or kale)<br />
salt and pepper to taste<br />
<br />
Heat oil in a large pot. Add onions, garlic, and mushrooms and saute for 5 minutes. Stir in celery, carrots, and herbs and saute for 3 more minutes. Sprinkle in the flour, and then slowly stir in the broth and red wine. Turn up heat to bring to a boil.<br />
<br />
Add turnips and reduce heat to medium low. Cover and simmer for 30 minutes, or until the turnips and other veggies are tender to your liking. Stir in the black-eyed peas, greens, and worcestershire sauce and simmer for an additional 5 minutes.<br />
<br />
Season with salt and pepper to taste. Serve hot with a side of brown rice.<br />
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<hr color="gray" size="1" width="75%" /><br />
Making this stew was a good excuse to try out a few of my new toys from Christmas. Check out this beauty that Steve gave me, my first piece of enameled cast iron cookware! *Swoon* This <a href="http://amzn.to/g69lC2">6 quart dutch oven</a> is made by Lodge, and is much more affordable than Le Creuset. You can even fool everyone if you buy the <a href="http://amzn.to/dTb8nS">Le Creuset knob</a>! Amazon recommends the Le Creuset knob as an accompanying purchase to the Lodge dutch oven, which made me laugh! No new knob for me, I am a proud Lodge owner.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyPi7BpgGGF465uFmWm2GaFoGyfvYGekPGbowR2uHbx2N2b896dKG8wtk_5iPrdcRapvtQp422CfJ1F0Qi7RyhzkJfC1GUPybwMwy0ODzEtcXUpMDVlgltBEMzcU3SXwlTGRxbHfv8Ovo/s1600/081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyPi7BpgGGF465uFmWm2GaFoGyfvYGekPGbowR2uHbx2N2b896dKG8wtk_5iPrdcRapvtQp422CfJ1F0Qi7RyhzkJfC1GUPybwMwy0ODzEtcXUpMDVlgltBEMzcU3SXwlTGRxbHfv8Ovo/s400/081.JPG" width="400" /></a></div><br />
<br />
To accompany my stew I made a pot of brown rice in my new <a href="http://amzn.to/dFeyQS">rice cooker</a>. What a handy fun little gadget! The rice turned out perfect.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_h3GFETg3GPTVLMwKRxOaARCWfalOfBwngwGfeeUg84l94WkoLZVBeO0PzHuFhNPd8m17ybiAwv7U-Tn3NQB42IfXKptjh44lcAGQ609ThVDgqBLQeL5AhgANDkC7nr2jOxnQm-fNB5o/s1600/063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_h3GFETg3GPTVLMwKRxOaARCWfalOfBwngwGfeeUg84l94WkoLZVBeO0PzHuFhNPd8m17ybiAwv7U-Tn3NQB42IfXKptjh44lcAGQ609ThVDgqBLQeL5AhgANDkC7nr2jOxnQm-fNB5o/s400/063.JPG" width="266" /></a></div><br />
I also got to play around with my favorite gift of all, a hand-me-down digital SLR from my little brother! He has moved on to bigger and better cameras, so he decided to give me his older Canon 30D. I have so much to learn about using the camera and editing the photos, but I am on my way! I am looking forward to some serious photography in the coming year!<br />
<br />
Well, and some not so serious photography, too..<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioY6e9R5HA4_8cfACTTTn2vvUb8kcfjF1HH9emdhwbHTVVslDxe4ENRKLTfQIGyw_gQMnKgBdP7e3PwfYSwm10FDsMSV4ewO0PyZgvLsmkKvn26aiF-hR5Jt_hCqC8CQpK1HCBCM4trHU/s1600/068b.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioY6e9R5HA4_8cfACTTTn2vvUb8kcfjF1HH9emdhwbHTVVslDxe4ENRKLTfQIGyw_gQMnKgBdP7e3PwfYSwm10FDsMSV4ewO0PyZgvLsmkKvn26aiF-hR5Jt_hCqC8CQpK1HCBCM4trHU/s400/068b.JPG" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Am I a horrible person?</td></tr>
</tbody></table>Signing out for 2010. I hope you have a very Happy New Year, and I'll catch you in 2011!Sarah S.http://www.blogger.com/profile/04757033974893707436noreply@blogger.com10tag:blogger.com,1999:blog-1924184019770014957.post-43707222771616334802010-12-30T12:43:00.003-06:002010-12-30T14:35:59.166-06:00Cranberry Orange Tart with Walnuts and a Chocolate Crust<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi911N4Dcp1pfVK58pp5qwUbSN190-sAERNn6MELs4hJOt3fAWknOs-3sxSgkDvVkz-ru8mt_u3ryfVZaqItBlfXRjpFaBcZ00BCh3XWRk7EQ_qLXF0TNK_dxMyqRAnLdWd_uRpscKZp4A/s1600/IMG_5647.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi911N4Dcp1pfVK58pp5qwUbSN190-sAERNn6MELs4hJOt3fAWknOs-3sxSgkDvVkz-ru8mt_u3ryfVZaqItBlfXRjpFaBcZ00BCh3XWRk7EQ_qLXF0TNK_dxMyqRAnLdWd_uRpscKZp4A/s400/IMG_5647.JPG" width="400" /></a></div><br />
I love Christmas and I am in a bit of denial about it being over. Alas, the evidence is mounting, much like the massive pile of garbage that I put out on the curb this morning. The cookies are gone. All of the out-of-towners have returned home. The Christmas music on the radio and the Christmas movies on television have come to a halt. The Christmas sections at every store are marked down on clearance.<br />
<br />
If you are like me, take comfort! Christmas will come again. In the meantime perhaps you have room for just one. more. dessert. <br />
<br />
This tart is comprised of a rich chocolaty crust, brimming with fresh cranberries and toasted walnuts, bound by cheery orange flavors. Top this dessert off with a dusting of powdered sugar just before serving for an extra festive finish. I made five 4-inch tarts with this recipe as pictured above, and while the results were adorable, each tart was much too large for a single serving. This recipe would do best in a 10-inch round tart pan with a removable bottom.<br />
<br />
<br />
<span style="font-size: large;">Cranberry Orange Tart with Walnuts and a Chocolate Crust</span><br />
<i>Serves 10</i><br />
<br />
<u>Crust:</u><br />
(adapted from <i><a href="http://www.epicurious.com/recipes/food/views/Cashew-Coconut-Tart-in-Chocolate-Crust-233183">Bon Appétit</a></i>)<br />
<br />
1 1/4 cups all purpose flour<br />
2/3 cup sugar<br />
1/2 cup unsweetened cocoa powder<br />
1/4 teaspoon salt<br />
10 tablespoons chilled earth balance, diced<br />
1 1/2 tablespoons ice water<br />
<br />
<br />
<u>Filling:</u> <br />
(adapted from <i><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000522224">Cooking Light</a></i>)<br />
<br />
1/3 cup fresh squeezed orange juice (about 2 oranges)<br />
2 1/2 tablespoons cornstarch<br />
1 cup sugar<br />
1/4 cup orange marmalade<br />
3 tablespoons chopped walnuts, toasted<br />
1 tablespoon grated orange rind (about 2 oranges)<br />
1 12-ounce package fresh cranberries<br />
<br />
Spray 10-inch round tart pan with non-stick spray. Put the flour, sugar, cocoa, salt in processor, and pulse to combine. Add earth balance and pulse until a moist sandy texture forms. Add water and blend just until dough comes together. Press the dough evenly into the bottom and sides of the prepared pan, and chill for 30 minutes.<br />
<br />
Preheat oven to 425 and start preparing the filling. Whisk together orange juice and cornstarch in a large bowl. Mix in all remaining ingredients. Once the crust has chilled for 30 minutes, pour the filling in and place pan on a rimmed baking sheet. Bake for 20 minutes, and then reduce temperature to 350 and bake for an additional 35 minutes. The crust should be firm and the filling will be bubbly. Cool completely. Just before serving sift a couple of tablespoons of powdered sugar over the top of the tart, if desired.Sarah S.http://www.blogger.com/profile/04757033974893707436noreply@blogger.com6tag:blogger.com,1999:blog-1924184019770014957.post-12012304766162995182010-12-15T18:03:00.002-06:002011-01-05T08:44:28.565-06:00Smoky Chipotle Split Pea and Barley Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZNyHhLog98nA0n0ZcyEX7pjEwmXCRPTrEF9HogDudLBl6Lnn8MxNnqzNwFc6ZfwZkKS-NwRrkXGtVs-pfgdJNGCESwmgdTIqvG2oR6QPvDJF1vn2B-mEl3QjNq7WhbNbnZp3BvHI0OUo/s1600/IMG_5624.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZNyHhLog98nA0n0ZcyEX7pjEwmXCRPTrEF9HogDudLBl6Lnn8MxNnqzNwFc6ZfwZkKS-NwRrkXGtVs-pfgdJNGCESwmgdTIqvG2oR6QPvDJF1vn2B-mEl3QjNq7WhbNbnZp3BvHI0OUo/s400/IMG_5624.JPG" width="400" /></a></div><br />
Thank you all so much for your kind words regarding our <a href="http://www.ordinaryvegetarian.com/2010/11/smoky-mountains-engagement.html">engagement</a>, Steve and I are very excited! I have been swept up in the excitement of wedding planning and the holidays, and have been neglecting the blog. That's not to say that I haven't been cooking! Most of my meals lately have been previously blogged recipes, such as <a href="http://www.ordinaryvegetarian.com/2010/11/vegan-mofo-8-pumpkin-black-bean-chili.html">Pumpkin Black Bean Chili</a>, <a href="http://www.ordinaryvegetarian.com/2010/11/vegan-mofo-10-butternut-rancheros.html">Butternut Rancheros</a>, and <a href="http://www.ordinaryvegetarian.com/2009/12/many-updates-and-white-chili-with.html">White Chili with Tomatillos and Roasted Mushrooms</a>, all worthy repeats I might add!<br />
<br />
This weekend I made another old favorite, <a href="http://www.ordinaryvegetarian.com/2010/02/split-pea-and-barley-soup.html">Split Pea and Barley Soup</a>, but I decided to give the recipe a makeover. And what a makeover it was! Armed with ground chipotle and liquid smoke, I transformed my classic split pea into something totally new. If you are looking for a hearty, warming soup with a kick, this one is for you. Both standard stove top and pressure cooker methods provided below.<br />
<br />
<br />
<span style="font-size: large;">Smoky Chipotle Split Pea and Barley Soup</span><br />
<i>Serves 6 </i><br />
<br />
1-1/2 cups green split peas, rinsed and picked over<br />
1/3 cup pearled barley<br />
1 yellow onion, diced<br />
4 cloves of garlic, minced <br />
1 large or 2 small carrots, peeled and sliced<br />
2 ribs of celery, sliced<br />
10 cups water<br />
4 not chick'n bouillon (or sub your preferred bouillon)<br />
2 tsp thyme<br />
3/4 tsp ground <span class="il">chipotle</span> pepper (or try canned, diced. Start with 1/2 a chipotle pepper and adjust)<br />
1/2 tsp ground cumin<br />
1/2 tsp smoked paprika<br />
dash cayenne <br />
1 bay leaf<br />
1/2 tsp liquid smoke<br />
1 tbsp lime juice<br />
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<u>Toppings:</u><br />
<a href="http://www.ordinaryvegetarian.com/2010/11/vegan-mofo-7-amazing-homemade-vegan.html">Amazing Homemade Vegan Bacon</a><br />
vegan sour cream<br />
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<b>Stove top method:</b> Heat 1/4 cup water in a large pot and saute onion and garlic until the onion is translucent. Stir in thyme, chipotle pepper, cumin, smoked paprika, cayenne, and bay leaf, and saute for 1 minute stirring constantly.<br />
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Add 10 cups of water, bouillon cubes, and peas. Turn up to high and bring to a boil. Reduce heat to medium and partially cover. Simmer for 1 hour, stirring occasionally.<br />
<br />
After 1 hour of simmering the peas should be starting to break down a bit. Add in the barley, carrots, and celery and continue simmering (partially covered) for 45 minutes to an hour, until the peas have completely broken down. If the soup starts to thicken too much add extra water 1 cup at a time as needed, maintaining the thickness that you prefer.<br />
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Once the peas have completely broken down, and the barley, carrots, and celery are tender, remove from heat. Remove bay leaf and stir in liquid smoke and lime juice. Taste and season with salt and pepper if desired. Serve hot, topped with a tablespoon of vegan sour cream and a slice of vegan bacon, fried and chopped.<br />
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<b>Pressure cooker method:</b> Put 6 cups of water, split peas, and barley into the pressure cooker. Cook at high pressure for 6 minutes and allow pressure to come down naturally.<br />
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While the pressure cooker is doing its thing, heat 1/4 cup water is a large pot. Saute onion and garlic until the onion is translucent. Stir in thyme, chipotle pepper, cumin, smoked paprika, cayenne, and bay leaf, and saute for 1 minute stirring constantly. Add 4 cups of water, bouillon cubes, carrots, and celery and turn up heat to bring to a boil. Reduce heat to simmer and partially cover. Simmer 30 minutes or until carrots and celery are tender. By this time the pressure cooker should be done releasing the pressure. Empty the contents of the pressure cooker into the other pot and stir to combine. Remove bay leaf, stir in liquid smoke, lime juice, and water if needed to reach the desired thickness. Taste and season with salt and pepper if desired. Serve hot, topped with a tablespoon of vegan sour cream and a slice of vegan bacon, fried and chopped.<br />
<br />
(A third option is to cook everything in the pressure cooker. The only downside is that the carrots and celery may be overcooked. To combat this slice them thicker. Start by sauteing the onion and garlic in the cooker for 5 minutes, then add all of the other ingredients less that liquid smoke and lime juice, and cook for 6 minutes at high pressure, and allow the pressure to come down naturally. Stir in the liquid smoke and lime juice at the end). <br />
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<b>Other haps:</b><br />
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Check out my new ornaments!<br />
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A wee candy cane monster compliments of <a href="http://www.etsy.com/shop/pandawithcookie/">Panda With Cookie</a>. This etsy shop offers monsters in all sizes, tofu pirates, adorable onesies, and more. This is not my first <a href="http://www.etsy.com/shop/pandawithcookie/">Panda</a> original, you may remember the <a href="http://www.ordinaryvegetarian.com/2010/08/sweet-corn-pesto.html">tofu pirate apron</a> I nabbed earlier this year. Hooray for vegan crafters!<br />
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I am submitting the wee monster photo to the festive photo round of <a href="http://www.tinnedtomatoes.com/2010/12/no-croutons-required-festive-photo.html">No Croutons Required</a>. Entries accepted until Dec 20, voting opens the 21st at <a href="http://www.tinnedtomatoes.com/">Tinned Tomatoes</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFcer3FLnvxIS_ABEjDU2HLs46Qi1PVNSdh7-QmEvpzBT9v2i3BTK1quz331AoDekRqT6f69EU1Sc2GrR-JSymZGa9MUBVtmyULE5ynhOtLl5KoEbG4_lh6ahycwiJXMcqvMr5WbsRO4/s1600/IMG_5587.JPG" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFcer3FLnvxIS_ABEjDU2HLs46Qi1PVNSdh7-QmEvpzBT9v2i3BTK1quz331AoDekRqT6f69EU1Sc2GrR-JSymZGa9MUBVtmyULE5ynhOtLl5KoEbG4_lh6ahycwiJXMcqvMr5WbsRO4/s400/IMG_5587.JPG" width="400" /></a></div><br />
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My other new ornament this year is one I bought in Tennessee the day that Steve proposed. I don't normally buy the clay personalized ornaments, but it seemed meant to be when I saw it!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZXkrZTHN4PCDAjTn99N0GSXrfmNPpn4H8OJ6zndBArwlDO9WKmSy53jdk6c9LgLk2IM1zETscjyA9gFpB1Loz8UiJQ3xQIQ7z2mxX-D2uW3DILqeYqpuwe74nP-m-O-OUtswxoPn7610/s1600/IMG_5593.JPG" imageanchor="1"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZXkrZTHN4PCDAjTn99N0GSXrfmNPpn4H8OJ6zndBArwlDO9WKmSy53jdk6c9LgLk2IM1zETscjyA9gFpB1Loz8UiJQ3xQIQ7z2mxX-D2uW3DILqeYqpuwe74nP-m-O-OUtswxoPn7610/s400/IMG_5593.JPG" width="300" /></a></div><br />
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My Christmas present to myself this year was a box of goodies from <a href="http://veganstore.com/">Pangea Vegan Store</a>. I wanted to try several vegan products that I have not been able to find locally including vegan white chocolate chips, soy curls, parmazano, and dried soy creamer packets. I also decided to try out 2 gravy mixes, vegetable broth powder, and a few cheezly flavors (on sale $.99 each!). I was super impressed by how quickly my order arrived. I placed my order mid-morning, it shipped the same day and was on my doorstep 2 days later! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4P9uN_Px0nEecuZouLH5n7duOho9b3WKZxjONupG7TvbdnPqHlPWKGuDcG6t-kgeANYNx_ie1hnpdXqHNNuvmRhcCQVNRgczCUfgxlhMW7p4bHMSlaTXPddEaEpeLljymOceLcrIGc0/s1600/IMG_5565.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu4P9uN_Px0nEecuZouLH5n7duOho9b3WKZxjONupG7TvbdnPqHlPWKGuDcG6t-kgeANYNx_ie1hnpdXqHNNuvmRhcCQVNRgczCUfgxlhMW7p4bHMSlaTXPddEaEpeLljymOceLcrIGc0/s400/IMG_5565.JPG" width="400" /></a></div><br />
I am looking for suggestions of how to use these precious white chocolate chips and soy curls. What are you favorite uses?Sarah S.http://www.blogger.com/profile/04757033974893707436noreply@blogger.com14