tag:blogger.com,1999:blog-66174747596213870102024-03-13T14:09:42.243-04:00Vegan Dance if you want to.Delicious plant-based cooking and eating for everyone
Jennhttp://www.blogger.com/profile/17767193245424679778noreply@blogger.comBlogger348125tag:blogger.com,1999:blog-6617474759621387010.post-23022185095382053412020-02-01T11:33:00.002-05:002020-02-01T11:33:39.328-05:00Moved!<br />
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New posts on www.vegandanceifyouwantto.com<br />
<br />Jennhttp://www.blogger.com/profile/17767193245424679778noreply@blogger.com0tag:blogger.com,1999:blog-6617474759621387010.post-30298349397012922072018-07-09T21:10:00.001-04:002018-07-09T21:10:09.133-04:00Pesto Bean Dip on Sourdough crackers<br />
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Rancho Gordo Lima beans<br />
Garlic<br />
Basil<br />
Rosemary<br />
Salt<br />
Pine nuts<br />
Olive oil<br />
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Sourdough crackers<br />
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<a href="https://www.kingarthurflour.com/recipes/sourdough-crackers-recipe">https://www.kingarthurflour.com/recipes/sourdough-crackers-recipe</a>Jennhttp://www.blogger.com/profile/17767193245424679778noreply@blogger.com0tag:blogger.com,1999:blog-6617474759621387010.post-75036620905006243772017-11-25T14:08:00.003-05:002018-07-09T21:19:23.807-04:00After Thanksgiving improv casserole After Thanksgiving you may still have leftovers, but can’t face yet another full on dinner of mostly white food or leftover sammich.<br />
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So look to the fridge to build a different style dish. Here’s my mexellent-three-sistersish-refrigerator-casserole.<br />
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Opened or previously cooked stuff in the fridge to use:<br />
Hominy<br />
Lima beans<br />
Jar of sofrito<br />
Half cup enchilada sauce (homemade from dried chilies)<br />
Half an onion<br />
Bag of baby carrots<br />
A big jug of broth - mostly prominently leek flavored<br />
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From the pantry:<br />
Sweet potato<br />
A cup of cashews<br />
Tin of green chilies (perfectly fine but possibly nearishly past expiration date)<br />
Part of a bag of blue corn chips<br />
Nutritional yeast (nooch)<br />
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Assembly:<br />
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I sautéed the sweet potato, carrots, and onion in sofrito and some of the broth. I then blended half of this with the enchilada sauce, more broth, cashews, some of the lima beans and some nooch to make kind of a cheesy sauce. I want the sauce pretty loose and wetish so that the tortilla chips will soak it up.<br />
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Cover the bottom of a baking dish with the sauce. Layer on tortilla chips, sautéed veggies, green chilies, lima beans, then repeat ending with sauce on top.<br />
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Bake 325 for about 45 minutes.<br />
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Serve with a side salad and any other mexcellent toppings like avocado, salsa, cashew creme, hot sauce or anything else you like with Mexican food. <br />
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<br />Jennhttp://www.blogger.com/profile/17767193245424679778noreply@blogger.com0tag:blogger.com,1999:blog-6617474759621387010.post-28236195513908009032017-07-08T14:02:00.000-04:002017-07-08T14:07:28.167-04:00Malk - Pecan MilkOk folks who don't think protien plant juice should be called milk...here's Malk. I picked up the Maple Pecan <a href="http://malkorganics.com/">Malk</a>. I've tried a lot of nut based milks, and this one is, well, different. It's not sweet like pecan pie, but otherwise it's pecan pie in a bottle. I had it in tea and it was almost bitter, but not really in a bad way. <br><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-UHj79_-7hjM/WWEfUSHw2DI/AAAAAAAACa4/1XA3JgG1C8EyCk4YAvwFAlaLJHV-vxeygCHMYCw/s640/blogger-image--652803165.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-UHj79_-7hjM/WWEfUSHw2DI/AAAAAAAACa4/1XA3JgG1C8EyCk4YAvwFAlaLJHV-vxeygCHMYCw/s640/blogger-image--652803165.jpg"></a></div>Jennhttp://www.blogger.com/profile/17767193245424679778noreply@blogger.com0tag:blogger.com,1999:blog-6617474759621387010.post-20036895771454047742016-08-25T17:58:00.001-04:002016-08-25T17:58:23.485-04:00Vegan snacks in the air<div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">When Mercury is headed into retrograde, it helps to have a positive relaxed attitude toward travel.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Thanks Delta for having an all vegan "Tapas" snack box.</span></div><div><br></div><div><br><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-qJGtWCANUV8/V79p5yTEAZI/AAAAAAAACW8/nHQitB-Ox9Q/s640/blogger-image--1291257748.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-qJGtWCANUV8/V79p5yTEAZI/AAAAAAAACW8/nHQitB-Ox9Q/s640/blogger-image--1291257748.jpg"></a></div></div>Jennhttp://www.blogger.com/profile/17767193245424679778noreply@blogger.com0tag:blogger.com,1999:blog-6617474759621387010.post-16468471587718258002016-01-03T14:40:00.000-05:002016-01-03T14:40:09.274-05:00Happy New Year! Taco Cleanse and Marvel actors in a Jane Austin ClassicHappy New Year!<br />
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While not exactly traditional blacked eyed peas, these Black Calypso beans from <a href="http://www.ranchogordo.com/">Rancho Gordo</a> will do nicely in a taco.<br />
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Here's my New Year's taco inspired by the new <a href="http://www.amazon.com/gp/product/B00Z8CZRWG/ref=dp-kindle-redirect?ie=UTF8&btkr=1">Taco Cleanse book</a>. You can't beat a practical taco cookbook with a humorous take on fad cleanses. Tacos everyday is a New Year's resolution I can stick to!</div>
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Today's bean and sweet potato taco</div>
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Tortilla</div>
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Mashed baked sweet potato<br />
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Cooked Beans </div>
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Nutritional yeast<br />
Salsa</div>
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Avocado<br />
Vegan Sour Cream</div>
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Toaster oven style: Place tortilla in the toaster oven on 350 for about 3min. If it's a little stale run some water over it quickly and it will bake off when heating and soften the tortilla. Check it often, and pop it out when warmed but still pliable.<br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">For a no-frills quick queso, mix some nutritional yeast with a little water then add salsa. </span><br />
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Layer the sweet potato, beans, salsa queso, avocado, and vegan sour cream on the warmed tortilla. Enjoy!</div>
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Crockpot beans: Not pre-soaked. Cover with plenty of water. Turn on. After reasonable cooking time, when they're soft, taste several beans for doneness. These took about 5 hours on high. If you have lots of time, leave it on low, and test after about 8 hours. This works well for overnight or while you're at work. As long as there is plenty of water you can set it and forget it for a really long time (I've forgotten it and left about 24 hours before.) </div>
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Baked Sweet Potato: It is actually important to prick the skins on potatoes - says one who once didn't believe this was essential and learned the hard way when scraping exploded baked potato off the oven. </div>
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No frills Queso:<br />
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Blurry tacos - too hungry to focus...<br />
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For a relaxing post new year's afternoon, and if you can't get enough Jane Austin on film or Marvel Universe connections, check out <a href="http://www.imdb.com/title/tt0847182/">Mansfield Park</a> with both Agent Carter and Mr. Jarvis. It's streaming on Amazon and free with Prime. For Dr. Who fans, Billie Piper is the lead. </div>
Jennhttp://www.blogger.com/profile/17767193245424679778noreply@blogger.com1Tarrytown Tarrytown41.068555 -73.862144tag:blogger.com,1999:blog-6617474759621387010.post-38320767072077595152015-09-02T00:19:00.001-04:002015-09-02T00:21:16.112-04:00Rise and shine! Vegan breakfast - MoFo 1 2015Sometimes simple works best.<div><br></div><div>Berries in almond milk with a little sugar and tea with almond milk.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-gxRvy0ZiwZo/VeZ5Om5a7lI/AAAAAAAACR0/EOmICkgqPO8/s640/blogger-image-559882948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-gxRvy0ZiwZo/VeZ5Om5a7lI/AAAAAAAACR0/EOmICkgqPO8/s640/blogger-image-559882948.jpg"></a></div><br></div><div><br></div><div>Visiting family in Idaho so making a quick and easy breakfast worked well this morning.</div><div><br></div><div>Raspberries, blueberries, strawberries, peaches, and apple. </div><div><br></div><div><br></div>Jennhttp://www.blogger.com/profile/17767193245424679778noreply@blogger.com0tag:blogger.com,1999:blog-6617474759621387010.post-62794417388473118192015-08-19T18:40:00.001-04:002015-08-19T18:40:05.471-04:00Vegan Cheese Steak Sandwich at Sweetgrass<div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">I almost missed this on the menu. Vegan cheese steak? Done.</span></div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-SpM7BUqz6WQ/VdUFlBJPT9I/AAAAAAAACRQ/18lloH-_0xY/s640/blogger-image-1197776228.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-SpM7BUqz6WQ/VdUFlBJPT9I/AAAAAAAACRQ/18lloH-_0xY/s640/blogger-image-1197776228.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">The waiter promised to try it, so I'm reposting to their Facebook page.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Perfectly meaty seitan with melted Daiya and mildly spicy sauce.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Sweetgrass has always been veg friendly, and has amped up the vegan dishes on the regular menu. This one is a keeper.</div><br></div>Jennhttp://www.blogger.com/profile/17767193245424679778noreply@blogger.com0tag:blogger.com,1999:blog-6617474759621387010.post-54239555252677154022015-08-16T14:25:00.001-04:002015-08-16T14:25:12.018-04:00Too hot to cook? Cold summer vegetable soup.<div>The secret ingredient is cashew cream, but I'll get to that in a minute.</div><div><br></div><div>When my first world complaint is that there's simply too much broccoli in my CSA share, it's time to make soup.</div><div><br></div><div>Soup is always about the ingredients and the fresher the better. A few simple tricks can make this an almost instant treat. Advance planning when it's cooler, and you can create a simple base that can be used to create quick soup throughout the week.</div><div><br></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-6hITNzrH4OQ/VdDVhlrx_rI/AAAAAAAACQ4/xYYvEu3PBto/s640/blogger-image--214330057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-6hITNzrH4OQ/VdDVhlrx_rI/AAAAAAAACQ4/xYYvEu3PBto/s640/blogger-image--214330057.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">This soup had about four big heads of broccoli with the stems. The addition of carrots and potatoes did lighten the green tint.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Almost Instant:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">For instant cold smooth soup, add pretty much any vegetable or bean combination (raw, pre-cooked, frozen, or whatever you have that you like) to the blender or food processor about halfway up and completely cover with water or vegetable broth with about an extra inch above the vegetable line. Blend this first and you can quickly see if you need it thinner or thicker. It's a good time to add some salt or vegetable bullion to taste and blend again. Add more broth or water for thinner. I don't use raw potatoes because I find them gritty raw, but I usually add some cooked potatoes or dried potato flakes to make it thicker. I also generally opt for only a small amount of raw garlic, scapes, shallot, scallion, or sweet onion. Too much or a really potent one can totally overpower your soup. I add a dollop of cashew cream to blend in. It's a bit tangy and salty and balances out the veggies nicely.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Advance planning version:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">If you've got too many veggies that are at risk of going bad in the fridge, making a soup base will help preserve them. I do prefer them cooked generally so basically add them all to a pot and include some potatoes and more of the onion family. Carrots and celery are also good bases.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Last week I had carrot, onion, garlic, shallot, celery, both cooked and raw potaoes, some unidentified root vegetables, the aforementioned too-much-broccoli, parsley, and some cooked lentils. Put it in a large pot, cover plus one inch with broth and water, salt to taste, simmer about an hour and blend it all together. I store it in the fridge in quart mason jars after it's cooled but not cold. Not canned, but the mason jars get sort of vacuum sealed and it lasts more than 2 weeks in the fridge. This is good reheated or cold, but in 95 degree weather, who am I kidding; I'm opting for cold. If it gets too thick in the fridge I add some cold water to make it less like baby food and top with cashew cream and a dash of seasoned salt.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">You can also use the base as the canvas for other more complex soups or add herbs and spices or more diced veggies or beans after blending. It is incredibly diverse and versatile.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I made the cashew cream topping with rejeuvalac, but that requires advance planning so the cheater version is below.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Cashew cream:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1 cup unroasted unsalted cashews</div><div class="separator" style="clear: both;">Juice from one fresh lemon</div><div class="separator" style="clear: both;">Salt to taste</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Soak the cashews in water for about an hour and drain. Blend together. Add a little water if it doesn't come together or is too thick.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Really it's all about the cashew cream, but getting more vegetables and soup is always a good thing.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div>Jennhttp://www.blogger.com/profile/17767193245424679778noreply@blogger.com1tag:blogger.com,1999:blog-6617474759621387010.post-967163823083816062015-08-10T14:31:00.001-04:002015-08-10T14:31:05.637-04:00BLT sushi rollsHere's my iron chef sushi submission. Weirdly it's the tomato that's the oddball ingredient as the bacon is tempeh, and avocado (swapped for the lettuce) is a fairly normal American sushi roll ingredient. <div><br><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-qzclMxp4Nxg/Vcjt6BnVe8I/AAAAAAAACQY/y0y6hokv_R4/s640/blogger-image--1345732618.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-qzclMxp4Nxg/Vcjt6BnVe8I/AAAAAAAACQY/y0y6hokv_R4/s640/blogger-image--1345732618.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Topped with a vegan mayo mixed with some sriracha. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I brought the rice cooker into the office and made this at work. I did pretty good with the rolling. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Mixed verdict with the tasters. I usually waited until after they tried it to mention "fermented" and "soy" in the same sentence with "it's not really bacon."</div></div>Jennhttp://www.blogger.com/profile/17767193245424679778noreply@blogger.com0tag:blogger.com,1999:blog-6617474759621387010.post-38170374980674932822015-06-27T11:47:00.001-04:002015-06-27T12:28:41.280-04:00Simple summer bean bruschettaI was recently in London and had the opportunity help a friend with a boutique Italian wine tasting. We made this easy and delicious bean dip on garlicky toasts that was a big hit with the sippers. Pair with your favorite white wine. I'll be having this with a 2012 St. Helena Riesling from my fave Napa Valley winery.<div><br></div><div>Simple summer bean bruschetta </div><div><br></div><div>4 Tbs olive oil* -divided</div><div>8 cloves garlic* - divided - 4 minced and 4 large whole</div><div>1/2 tsp dried rosemary or 2 sprigs fresh - leaves chopped</div><div>1 1/2 cups cooked white(ish) beans (1 can drained and rinsed)<br><div>1/4 cup water or broth</div><div>2 Tbs white wine (optional)</div><div>Salt (if needed)</div><div>4 slices rustic Italian style bread </div><div><br></div><div>*You'll need 2 Tbs of the olive oil to sauté the minced garlic, then 2 Tbs olive oil with the 4 whole garlic cloves for rubbing the bruschetta.</div><div><br></div><div>In a small bowl, pour 2 Tbs olive oil and add 4 whole garlic cloves and set aside.</div><div><br></div><div>In a medium sauté pan, add 2 Tbs olive oil, 4 minced garlic cloves, and rosemary. Sauté on low heat about a minute until the garlic and rosemary is fragrant. Add beans, broth or water and wine if using. Let simmer about 5 minutes to infuse the flavor or until beans are mashable and the liquid is absorbed or evaporated. Break up the beans into a rough paste so that it's sticky but some of the beans are still partially bean shaped. Turn off the heat and let come to room temp. Give it a taste and add salt as needed.</div><div><br></div><div>Toast the bread until crisp, but not brown. I popped in the toaster oven at 300 degrees for about 10 minutes.</div><div><br></div><div>Now take one of the garlic cloves from the set aside bowl in oil and rub the toast hard with the garlic. It will rub off on the toasts. Repeat with remaining toasts. You can leave the toasts whole or cut into halves or quarters for more bite sized options. Top with bean mixture and remaining oil and additional rosemary if desired. </div><div><br></div><div><br></div><div><br></div></div><br><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-JFkBA3vPl_w/VY7MiMnYu7I/AAAAAAAACPc/KuJBPSP9VyI/s640/blogger-image-480437866.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-JFkBA3vPl_w/VY7MiMnYu7I/AAAAAAAACPc/KuJBPSP9VyI/s640/blogger-image-480437866.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I used Rancho Gordo yellow eyed beans which are white with a yellow spot when dry but cook up kind of brownish. Any solid white bean like great northern or gigantes with a nice meaty creamy texture would work great. Yum. Garlicky...</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">The recipe is easily multiplied and the amounts forgiving, so this is a snap to pull together for a pot luck or unexpected guests. Enjoy!</div>Jennhttp://www.blogger.com/profile/17767193245424679778noreply@blogger.com2tag:blogger.com,1999:blog-6617474759621387010.post-18671328500861026612014-06-22T12:08:00.001-04:002014-06-22T12:08:12.863-04:00Fresh Vegetable Tofu Scramble Collard Green BurritoMy <a href="http://www.rexcroftfarm.com/">CSA</a> has started, yay! Surveying today's haul: it's kohlrabi, red leaf amaranth, peas, spring onions, collard greens, fruit share is strawberries, and I got crimini and shitake mushrooms as add on extras.<div>
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I'm determined to plan better to get the most out of the veggies. I start by looking at what I won't use and see if I can juice it. Starting with the peas. I shelled them - It took about a half hour while I rewatched the inspiring documentary <a href="http://www.fatsickandnearlydead.com/">Fat, Sick, and Nearly Dead</a> (Watch it for Free!) - and I'm going to juice the pods. Not sure how it will work out, but there seems to be a good deal of water in them.<br />
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I'm <i>trying</i> to think more raw, but sometimes when I'm hungry, raw just sounds not-so-appealing. So I took a raw trick - collard green wrapper - and stuffed it with my cooked veggie and <a href="http://www.bridgetofu.com/tofuMain.html">tofu</a> scramble. <br />
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I sautéed a sliced spring onion and one chopped shitake in annato oil, then added a handful of chopped amaranth and about a 1/3 cup of crumbled tofu with some turmeric and taco seasoning. I put one collard green leaf on top of the scramble in the pan, then topped with a lid and turned off the heat and left it for about a minute. This softens it up, but it still holds together so the filling doesn't leak through when you roll it up like a burrito and eat it. I then topped it with a radish pico de gallo (from my Sweet Grass leftovers below) and some <a href="http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830/ref=sr_1_1?ie=UTF8&qid=1354818488&sr=8-1&keywords=artisan+vegan+cheese">homemade cashew cream</a> and <a href="http://vegandance.blogspot.com/2013/09/2013-mofo-8-hot-sauce.html">hot sauce</a>. </div>
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I also ate at Sweet Grass (yes, again) last night and got amazing vegan roasted garlic soup and a setian quesadilla. </div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Roasted Garlic Soup</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;"> Seitan Quesadilla</span></td></tr>
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I'm really excited they have so many vegan options, both on the regular menu and the specials. I'm especially psyched for all the new seitan dishes they've had recently. The chipotle sauce was also fantastic (and spicy) but they didn't pack it up with my leftovers, so sadly I'll have to make due with my own. The radish pico de gallo was also surprisingly refreshing (hence topping my scramble with it) so I'll have to try something like that when we get radish in the CSA. Jennhttp://www.blogger.com/profile/17767193245424679778noreply@blogger.com1tag:blogger.com,1999:blog-6617474759621387010.post-63544995859716795102014-06-18T11:52:00.001-04:002014-06-18T12:26:52.144-04:00More seitan at Sweet Grass<div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">This week the seitan special at Sweet Grass was a steak rather than slices.<div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-gj1A7a16K4A/U6G9v4ruPqI/AAAAAAAACIw/c1jngqAFxSc/s640/blogger-image-905579223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-gj1A7a16K4A/U6G9v4ruPqI/AAAAAAAACIw/c1jngqAFxSc/s640/blogger-image-905579223.jpg"></a></div></span></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Really good, but different. I once got some gluten cubes from the H Mart (Asian market) that were similar to this. It's almost bread, but a meaty chewy gluteny savory bread. Don't get me wrong, it's good but different from the usual wet boil seitan. I'll have to ask what they did. I wonder if they baked it. It's crispy...</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-3211eHzRX5c/U6G10v-PBFI/AAAAAAAACIg/15ZxD6MBJaQ/s640/blogger-image--990656383.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-3211eHzRX5c/U6G10v-PBFI/AAAAAAAACIg/15ZxD6MBJaQ/s640/blogger-image--990656383.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Dessert was nut based chocolate mousse. Delish. I forgot to snap a pic when it came, but here's the menu description.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-E_laEYMnLDI/U6G9yko38GI/AAAAAAAACI4/8H6IoZopRmU/s640/blogger-image--610309476.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-E_laEYMnLDI/U6G9yko38GI/AAAAAAAACI4/8H6IoZopRmU/s640/blogger-image--610309476.jpg"></a></div><br></div>Jennhttp://www.blogger.com/profile/17767193245424679778noreply@blogger.com0tag:blogger.com,1999:blog-6617474759621387010.post-67349798096855550732014-06-12T10:17:00.001-04:002014-06-12T10:18:54.758-04:00Sweetgrass Seitan and an evening with Rick Springfield<div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-W7M8isgGC6s/U5m1M4sL9TI/AAAAAAAACHo/QK2vMnL3SDo/s640/blogger-image--1076457683.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-W7M8isgGC6s/U5m1M4sL9TI/AAAAAAAACHo/QK2vMnL3SDo/s640/blogger-image--1076457683.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://lh6.googleusercontent.com/-ztT14Mtql9s/U5m2c9tp8EI/AAAAAAAACII/bhbjNCqSSYI/s640/blogger-image-684045151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-ztT14Mtql9s/U5m2c9tp8EI/AAAAAAAACII/bhbjNCqSSYI/s640/blogger-image-684045151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://lh3.googleusercontent.com/-dwJaPd7DjDc/U5m1P3Wi4AI/AAAAAAAACHw/IEbBDh_-sUo/s640/blogger-image-849785367.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Finally, my local veg friendly restaurant in Tarrytown, NY, Sweetgrass, has a seitan dish.</span></div><div class="separator" style="clear: both;"><br><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-V62IO-zq34o/U5m2ShrQg0I/AAAAAAAACH4/hq3YhqGXG6U/s640/blogger-image--1178456501.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-V62IO-zq34o/U5m2ShrQg0I/AAAAAAAACH4/hq3YhqGXG6U/s640/blogger-image--1178456501.jpg"></a></div></div></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I was expecting more of a "steak" but this thinly sliced seitan served it up with flavor. </div><div class="separator" style="clear: both;"><br></div><img border="0" src="https://lh3.googleusercontent.com/-dwJaPd7DjDc/U5m1P3Wi4AI/AAAAAAAACHw/IEbBDh_-sUo/s640/blogger-image-849785367.jpg"></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Sweetgrass has also refined the Vegan Shepherd's pie. The mashed potato crust is perfectly crisped and the meaty jackfruit gives it authentic texture. </div><div class="separator" style="clear: both;"><br style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><img border="0" src="https://lh4.googleusercontent.com/-W7M8isgGC6s/U5m1M4sL9TI/AAAAAAAACHo/QK2vMnL3SDo/s640/blogger-image--1076457683.jpg" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Just the right amount of veg, potato, and shredded jackfruit in each bite.</div><div class="separator" style="clear: both;"><br></div><img border="0" src="https://lh6.googleusercontent.com/-ztT14Mtql9s/U5m2c9tp8EI/AAAAAAAACII/bhbjNCqSSYI/s640/blogger-image-684045151.jpg"></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">And that wasn't even the most exciting thing of the evening. My neighbor (yes the bird saving neighbor) and I went to see Rick Springfield at the Tarrytown Music Hall. (You know...Jessie's Girl.)</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Here's a nice blurry photo to set the mood. <div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-Yb4kjka-MsQ/U5m2XUlwPmI/AAAAAAAACIA/Cdid1aVoSbY/s640/blogger-image-632505213.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-Yb4kjka-MsQ/U5m2XUlwPmI/AAAAAAAACIA/Cdid1aVoSbY/s640/blogger-image-632505213.jpg"></a></div><br></div></div><div class="separator" style="clear: both;">I love the storytelling, acoustic format which feels really intimate and personal. The Music Hall is a really cool venue (like my old favorite the Somerville Theater in Massachusetts). He was quite genuine and funny and the songs were great.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">He even stayed after for Q&A which was really cool. In addition to being an actor, songwriter, pop star, and all around hot guy; Rick wrote a novel called Magnificent Vibration that of course I downloaded and started reading last night.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">All in all a fun night out in my town. </div></div>Jennhttp://www.blogger.com/profile/17767193245424679778noreply@blogger.com2tag:blogger.com,1999:blog-6617474759621387010.post-6392537296727643662014-05-18T12:10:00.000-04:002014-05-18T12:10:50.361-04:00My neighbor just saved a bird and I made some vegan reuben bites<div class="separator" style="clear: both; text-align: left;">
I suppose I needed a jump start on a new post, so this mornings "bird rescue" fits in well. </div>
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I was doing laundry in the complex and heard some banging in the gutters. I peeked into the part where the drain and the gutter meet and thought I heard some movement, then nothing. So I feared that the little critter must have gone further down the pipes. </div>
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I went back out and found a neighbor's cat totally stalking the same area and then heard the banging again. Then my neighbor Amy came up to see why I was staring at the sidewalk with a cat, and she pushed in the gutter just enough so the bird came flying out and away! Yay! The cat, however, was not as pleased...</div>
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So back to some snacks. The "bird" in these vegan Reuben bites is <a href="http://beyondmeat.com/products/grilled/">Beyond Meat Grilled chicken-free strips</a>. The Beyond Meat strips are kind of stringy so you can pull them apart for more of a shredded protein texture. They're quite good and absolutely would fool your <a href="http://youtu.be/Q8Ny39MUQ50">friends</a>. </div>
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<span style="font-size: x-small;">The background runner in the photo is author <a href="http://www.veganappetite.com/">Tami's</a> pay it forward gift to me. I love it!</span><span style="font-size: small;"> </span></div>
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I made these into bites because the crusty french bread I used always tears the crap out of the roof of my mouth if toasted on the top, so I opted for open faced and bite sized.<br />
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For more vegan finger foods, check out Tami and Celene's newest venture <a href="http://www.amazon.com/Vegan-Finger-Foods-Crowd-Pleasing-Bite-Size-ebook/dp/B00K7CO0QG/ref=sr_1_3?ie=UTF8&qid=1400428904&sr=8-3&keywords=vegan+bites">Vegan Finger Foods.</a> Love the instant gratification of the kindle, off to read it now...<br />
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Jennhttp://www.blogger.com/profile/17767193245424679778noreply@blogger.com0tag:blogger.com,1999:blog-6617474759621387010.post-84019950882430301772013-11-11T20:05:00.000-05:002013-11-11T20:05:45.521-05:00Fresh Green Clover Sprout SalsaI think I invented something here...this salsa is not exactly made with shamrocks, but features tomatillos and clover sprouts. I have no idea why I don't have a jar of salsa somewhere in the pantry, but if I did I wouldn't have had to make something awesome up to top my rice bowl.<div>
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Languishing in the back of the fridge was a vacuum sealed mason jar of summer tomatillos. Newer, but no less ignored in the fridge were some fresh clover sprouts that I popped in there, uh, probably more than two weeks ago because they were grown and I ran out of avocado which is what I usually what prompts me to eat the sprouts. They stay alive in the fridge for quite awhile, but don't grow much more.</div>
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Not really a recipe, but I started out with half an onion, about a cup of tomatillos in their juice, salt, a little ancho chile powder, a pinch of oregano, and some lemon juice and blended it up on low (you want it mixed, but don't want to crush the seeds.) This was OK, but lacked freshness. So that's when I stuck in the sprouts (about 2 cups) and gave it another whirl. The sprouts added exactly what I wanted - a fresh clean taste. Sure if I could keep cilantro alive, I probably would have used that instead, but I just got a whole dose of fresh sprouts in my dinner and I'm pretty psyched about it. It's technically raw if I didn't plop on top of a rice and bean setian cutlet bowl...</div>
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The rest of the bowl is:</div>
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Freshly cooked rice - long grain rice with alcaparado which is just olives and capers with a bit of the juice, a pinch of saffron, and 1/4 cup of <a href="http://www.ranchogordo.com/mm5/merchant.mvc?Screen=SFNT&Store_Code=RG">Rancho Gordo</a> Frijol Chaac beans I cooked yesterday </div>
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Baked Crispy Bean Patties from the <a href="http://www.amazon.com/The-Great-Vegan-Bean-Book/dp/1592335497">Great Vegan Bean Book </a> (the recipe is in the "Look Inside" on Amazon)</div>
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Cashew Sour Cream from <a href="http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner-ebook/dp/B00BUV8CZI/ref=sr_1_1?s=books&ie=UTF8&qid=1384217980&sr=1-1&keywords=artisan+vegan+cheese+by+miyoko+schinner">Artisan Vegan Cheese</a></div>
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<a href="http://vegandance.blogspot.com/2013/09/2013-mofo-8-hot-sauce.html">Jalapeño Hot Sauce</a> I made for MoFo</div>
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Easy fresh dinner ready in a flash. Signing off to eat and watch <a href="http://www.fox.com/bones/">Bones</a> on it's last Monday night (moving to Friday?!?) with fabulous vegan Emily Deschanel. </div>
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Jennhttp://www.blogger.com/profile/17767193245424679778noreply@blogger.com1tag:blogger.com,1999:blog-6617474759621387010.post-75026021283427260612013-09-29T16:31:00.000-04:002013-09-29T16:31:14.088-04:002013 Mofo 15 - Vegan ScrappleScrapple. The mid-atlantic region's contribution to breakfast food. Even among aficionados, there is great contention over brands. We always had RAPA in my house and my dad had a special technique including timing, and using the right pan and lid to get the perfect crunch on the outside, leaving the middle warm and soft. <br />
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What is scrapple you ask? It's a savory cornmeal slab of breakfast protein most often made with pork parts. Make no mistake; scrapple is delicious.<br />
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I've tried to make <a href="http://vegandance.blogspot.com/2008/11/pantry-raid-day-9-vegan-scrapple.html">vegan scrapple in the past</a> and it was good, but not something I'd really bother with on a day to day basis.<br />
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This time, fully inspired by not one, but TWO facebook friends dissin' a <a href="http://www.whatisscrapple.com/vegan-scrapple-is-most-definitely-a-thing-that-exists">vegan scrapple article</a> - (Now available in PA!) - I felt the need for a self-directed thrown down. In case you're wondering, I won. Quick and easy scrapple turned out freakin' fantastic. A little chewier in the middle than the original, but nice flavor and holds up well on toast with ketchup.<br />
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Vegan Scrapple<br />
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1 cup beans<br />
1/2 cup water<br />
1 heaping tsp sage<br />
1 heaping tsp savory<br />
1 heaping tsp thyme<br />
2 tsp salt<br />
pinch black pepper<br />
pinch nutmeg<br />
pinch cloves<br />
pinch allspice<br />
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1 cup cornmeal<br />
1 cup vital wheat gluten<br />
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Blend together the beans, water, and spices. In a separate bowl mix cornmeal and gluten. Add the mix from the blender to the cornmeal and gluten and knead together. Form a ball and press into a square shape.<br />
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Then slice into 1/2 inch slices. Mine made seven slabs.<br />
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Fry until browned and flip. Approx five minutes each side.<br />
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Serve straight up with a scramble or pancakes, whatever you might have sausage or bacon with. I obviously like it on toast with ketchup. </div>
Jennhttp://www.blogger.com/profile/17767193245424679778noreply@blogger.com4tag:blogger.com,1999:blog-6617474759621387010.post-92192339882595865522013-09-29T10:24:00.000-04:002013-09-29T10:24:00.582-04:002013 Mofo 14 - Vegan Cubano SandwichGive into your cravings and still keep it vegan. <div>
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I wanted to try the <a href="http://us.daiyafoods.com/products/dairy-free-cheese-slices/swiss-style-slices">Daiya slices,</a> so I was initially thinking Reuben, but swapped the sauerkraut for some cornichons and voila Cubano.<div>
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Melty goodness. Yum!<br />
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I like to keep some crusty country bread in the freezer, so toastiness is the way to go with this.</div>
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For less processed make your own sandwich options check out Celine & Tami's Vegan <a href="http://www.amazon.com/Vegan-Sandwiches-Save-Day-Revolutionary/dp/159233525X">Sandwiches Save the Day! </a> Lots of way cool ways to have vegan sammiches everyday!</div>
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Vegan Cubano</div>
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2 slices bread</div>
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2 slices vegan deli slices</div>
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2 slices vegan cheese</div>
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5 cornichons (or one pickle) sliced</div>
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Vegan mayo</div>
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Vegan mustard - (read ingredients - some varieties are made with eggs)</div>
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Spread mayo & mustard on bread, top with deli slices, pickles, and cheese. Toast until melty. I like to put it on foil so the bread gets warmed, but not too crusty. The Daiya really does melt, so the foil also keeps the toaster oven clean. You could eat this open faced fancy style with a knife and fork, or regular 'ole sammich style.</div>
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I'm still giving away the <a href="http://vegandance.blogspot.com/2013/09/2013-mofo-12-giveaway-vida-vegan-con.html">Vida Vegan Con Cookbooklette - comment to win! </a></div>
Jennhttp://www.blogger.com/profile/17767193245424679778noreply@blogger.com0tag:blogger.com,1999:blog-6617474759621387010.post-84511068155423211562013-09-22T13:08:00.001-04:002013-09-22T13:12:27.889-04:002013 Mofo 13 - Potage with black garlic<div>
Yes, <a href="http://en.wikipedia.org/wiki/Potage">potage</a> is just a fancied up word for soup. </div>
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Here's my secret soup that's not really a recipe. For me, potage always starts with potatoes. I've been making this for a long time and I think I first made it when I got the vita mix. I do remember early on I made it with restaurant leftovers - something like french fries and green beans - but it lends itself well to any type of potatoes and vegetables. I usually make this with already cooked potatoes and blend it first, but it's just as easily made from scratch. You just need to let it simmer long enough to cook the potatoes.<br />
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Today's potage features <a href="http://en.wikipedia.org/wiki/Black_garlic_(food)">black garlic</a> that I got at the <a href="http://www.hmart.com/">H Mart </a>(love the H Mart.) Black garlic is fermented and is like a sweeter, stickier roasted garlic. I first had it in risotto at a local restaurant for their meatless monday menu, and was pretty psyched to find it in the store. </div>
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<b><u>Potage du jour</u></b></div>
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3 cups roasted potatoes (these were salted)</div>
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1 cup roasted brussel sprouts (also salted)</div>
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1 cup packed fresh spinach</div>
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5 cloves black garlic</div>
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leaves from a sprig of fresh thyme</div>
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3 large fresh sage leaves</div>
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5 fresh rosemary leaves</div>
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1 TBS <a href="http://www.cento.com/whatsnew/whatsnew2.html">vegetable paste</a> (or vegetable bullion)</div>
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Salt to taste (optional)</div>
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<span style="font-family: Times, Times New Roman, serif;">For a smooth soup, blend all together on high until completely smooth and heat and serve.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">For a thick soup with more texture - small bits to chew - blend together on medium and stop when it's still chunky. Pour out half the soup into the soup pan, then continue to blend the rest until smooth. Pour the smooth half into the chunky half and heat and serve. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">I like a dollop of c<span style="background-color: white; line-height: 19px; text-align: -webkit-auto;">rème fraîche</span> on top, so this is topped with cashew sour cream. I also serve with crusty french bread or soup crackers. </span></div>
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<span style="font-family: Times, Times New Roman, serif; text-align: center;">Don't forget about my <a href="http://vegandance.blogspot.com/2013/09/2013-mofo-12-giveaway-vida-vegan-con.html">vida vegan con zine</a> giveaway. Work has been crazy, but I'll post the winner this week.</span></div>
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Jennhttp://www.blogger.com/profile/17767193245424679778noreply@blogger.com0tag:blogger.com,1999:blog-6617474759621387010.post-5805513915061814762013-09-14T13:56:00.001-04:002013-09-14T14:17:41.056-04:002013 Mofo 12 - Giveaway: The Vida Vegan Con 2013 CookbookletteIt's the moment you've been waiting for...I have The Official-Unofficial Vida Vegan Con 2013 Cookbooklette complied and illustrated by Amey Matthews, <b><u><span style="color: purple;">SIGNED</span></u></b> by all the contributing recipe authors, and ready to give away. Just leave me a nice comment and a way to contact you if you win. <br />
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That's it! Even better would be if you pimp my blog on your blog or facebook or whatever. And even more super cool, add me to your reader. Shameless self-promotion, I know, but I'll post more often, you get stuff. It's a win-win. <br />
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Thanks for to all the authors for sharing recipes and for being so awesome when I stalked each one to sign their page at <a href="http://vidavegancon.com/">Vida Vegan Con 2013</a>. <br />
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Here's the amazingness you'll find in the zine:<br />
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<a href="http://kitteekake.blogspot.com/2013/05/zined-orange-blossom-granola.html">Orange Blossom Granola</a> - Kittee Berns<br />
Fresh Orange Salad with Sweet Avocado Citrus Puree - <a href="http://veganeatsandtreats.blogspot.com/">Amey Mathews</a><br />
<a href="http://vegancrunk.blogspot.com/2008/04/tofu-chicken-and-waffles.html">Southern Fried Tofu Chicken</a> - Bianca Phillips<br />
Mediterranean Bean Burgers - <a href="http://plantpoweredkitchen.com/">Dreena Burton</a><br />
<a href="http://vegtasticvoyage.com/2012/12/27/tofu-lettuce-wraps-inspired-by-a-chain-restaurant/">Tofu Lettuce Wraps</a> - Michele Truty<br />
<a href="http://cadryskitchen.com/2012/05/21/creamy-cauliflower-queso/">Cauliflower Queso</a> - Cadry Nelson<br />
Creamy Tofu Almond Sauce - <a href="http://www.theveganrd.com/">Ginny Messina</a><br />
<a href="http://www.theppk.com/2009/01/tofu-balls/">Tofu Balls</a> - Isa Chandra Moskowitz<br />
<a href="http://comesconewithme.com/2012/09/04/100-days-homemade-part-six/">Northwest Berry Salad with Glazed Tempeh</a> - Michele Truty, Jess Scone, & <a href="http://epicuriousvegan.com/">Janessa Philemon-Kerp</a><br />
<a href="http://blog.fatfreevegan.com/2008/08/chili-mac.html">Chili Mac</a> - Susan Voisin<br />
<a href="http://www.laziestvegans.com/2011/04/franks-red-hot-sauce-addiction.html">Amy's Roasted Vegetable Pizza Smothered in Frank's Red Hot</a> - John McDevitt<br />
<a href="http://heartichokesupperclub.tumblr.com/post/28655072058/from-the-thai-benefit-dinner-art-by-julia">Namprick Gaeng Som Curry Sauce</a> - Jess Scone & Maeve Connor<br />
<a href="http://comesconewithme.com/2012/10/05/heartichoke-fridays-fck-yeah-its-fall-the-cocktail/">F*uck Yeah, It's Fall</a> - Jess Scone<br />
<a href="http://www.flickr.com/photos/jonimarienewman/6924743417/">Irish Cream</a> - <a href="http://justthefood.blogspot.com/">Joni Newman</a><br />
Carrot Cake Deluxe - <a href="http://flavorvegan.blogspot.com/">Chelsea Lincoln</a><br />
<a href="http://www.rawfoodrecipes.com/recipes/jam-coconut-thumbprint-cookies.html">Jam & Coconut Thumbprint Cookies</a> - <a href="http://veganculinarycrusade.com/">Lisa Pitman</a><br />
<a href="http://www.flickr.com/photos/_bittersweet/7090363079/">Rum Raisin Frozen Yogurt</a> - <a href="http://bittersweetblog.com/">Hannah Kaminsky</a><br />
Great-Grandma Oda's Persimmon Pudding - <a href="http://www.sewsbeforebros.com/">Erika Lawson</a><br />
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The fun isn't done because I plan to make a few of the Cookbooklette recipes for Mofo, so they'll be other giveaways in upcoming posts. Keep coming back, ya'll!<br />
Jennhttp://www.blogger.com/profile/17767193245424679778noreply@blogger.com14tag:blogger.com,1999:blog-6617474759621387010.post-23325113352330063162013-09-11T22:47:00.001-04:002013-09-11T22:47:46.271-04:002013 Mofo 11 - Candle Cafe<div class="separator" style="clear: both; text-align: left;">
Dinner at Candle Cafe. Yes there were only two of us...</div>
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<span style="text-align: -webkit-auto;"> Wine and beer</span></div>
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Seitan Chimichuri - Probably my favorite seitan dish anywhere<br />
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Fresh Spring Rolls<br />
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Green ginger bomb shot or some similar name. Small package, but this little beauty was complex and savory. </div>
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Seitan au poive - another fantastic seitan dish. The garlic potatoes were delish.<br />
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Fried green tomato Napoleon - laters of tomatoey goodness<br />
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Grain beverage late - a little off beat, but tasted kind of like barley tea<br />
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Soy Chai Latte<br />
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Chocolate Mousse Pie - rich and chocolatey<br />
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Banana Cake - who can say no to banana cake?<br />
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OK so we took some of the cake home, but this was a much needed feast to enjoy with a friend after work. Jennhttp://www.blogger.com/profile/17767193245424679778noreply@blogger.com0tag:blogger.com,1999:blog-6617474759621387010.post-87416727116388945992013-09-10T14:12:00.001-04:002013-09-10T14:30:26.846-04:002013 Mofo 10 - The Green Radish food Truck<div class="separator" style="clear: both;">New Yorkers love food trucks. I was so excited that The Green Radish was in my hood today. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-IP-xWmIKqRM/Ui9g-OaE_TI/AAAAAAAAB-U/D3w2ObtmCSA/s640/blogger-image-124972043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-IP-xWmIKqRM/Ui9g-OaE_TI/AAAAAAAAB-U/D3w2ObtmCSA/s640/blogger-image-124972043.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I got a no lobster roll, crabless cakes, and a banana chocolate chip cookie.</div><br><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/--I_gauq-lGI/Ui9hLfoE76I/AAAAAAAAB-c/KApNib2fiOo/s640/blogger-image-395353260.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/--I_gauq-lGI/Ui9hLfoE76I/AAAAAAAAB-c/KApNib2fiOo/s640/blogger-image-395353260.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">The no lobster roll is chickpeas tarragon and greens on a soft roll with chucks of celery that give a nice crunch of texture and flavor. The crabless cakes is hearts of palm and peppers with a lovely lemon sauce. Banana chocolate chip cookie doesn't need further explanation, right?</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Absolutely delicious! The Green Radish isn't always in the city, but you can check out their schedule on Facebook. Heard about them this past weekend from the vegan meet-up (thanks Carmella!) and I'm not always in the city either so I'm glad I checked their Facebook page today and got to try their food. Gourmet vegan food truck is a very good thing!</div>Jennhttp://www.blogger.com/profile/17767193245424679778noreply@blogger.com2tag:blogger.com,1999:blog-6617474759621387010.post-22077362008973109362013-09-10T10:29:00.001-04:002013-09-10T13:45:06.126-04:002013 Mofo 9 - Juice<div class="separator" style="clear: both;">Carrot, apple, beet, and ginger. Fresh from NYC juice cart on the way into the office this morning. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-OpqdW8NDQGQ/Ui8sqlWiFCI/AAAAAAAAB-E/izwMa-I1R3A/s640/blogger-image--916105213.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-OpqdW8NDQGQ/Ui8sqlWiFCI/AAAAAAAAB-E/izwMa-I1R3A/s640/blogger-image--916105213.jpg"></a></div>Jennhttp://www.blogger.com/profile/17767193245424679778noreply@blogger.com0tag:blogger.com,1999:blog-6617474759621387010.post-68437568788907443412013-09-09T00:07:00.002-04:002013-09-09T00:07:39.650-04:002013 Mofo 8 - Hot SauceHave lots of garden fresh jalapeños and like hot sauce? This one is a modified <a href="http://bobbyflay.com/recipe.php?id=149">Bobby Flay</a> recipe. <div>
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Some of the jalapeños were red already, so the sauce came out yellow rather than green. I can't wait to enjoy this spicy tangy hot sauce on my next burrito. </div>
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<a href="http://1.bp.blogspot.com/-GU45N1lgg8Q/Ui1IhYFBASI/AAAAAAAAB90/3rwOORL1v4s/s1600/IMG_1303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-GU45N1lgg8Q/Ui1IhYFBASI/AAAAAAAAB90/3rwOORL1v4s/s320/IMG_1303.JPG" width="286" /></a></div>
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<u>Jalapeño Hot Sauce</u></div>
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2 Tbs vegetable oil</div>
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1 cup chopped onion</div>
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10 Chopped fresh jalapeños </div>
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3 garlic cloves</div>
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1 cup rice vinegar</div>
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1 cup apple cider vinegar</div>
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1 cup water</div>
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2 tsp salt</div>
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2 TBS agave</div>
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2 TBS dried cilantro</div>
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Saute onion, jalapenos, and garlic in oil. When softened, add vinegars and water and simmer covered for 10 minutes. Blend together with salt, agave, and cilantro. Store in an airtight jar in the fridge.</div>
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Jennhttp://www.blogger.com/profile/17767193245424679778noreply@blogger.com1tag:blogger.com,1999:blog-6617474759621387010.post-55653409386508202013-09-07T16:43:00.000-04:002013-09-07T16:43:57.475-04:002013 Mofo 7 - Meet-upWant to meet other vegans in real life? Go to a vegan <a href="http://www.meetup.com/">meet-up</a>. If there isn't one where you live, then attend one when traveling to another city, or better yet, start your own! I host <a href="http://www.meetup.com/Westchester-Veggie/">The Westchester NY Veggie Eat-up</a> which came together after the organizers of two area vegetarian groups stepped down and no one was taking them on. Because I was taking over vegetarian groups, I kept them technically vegetarian, but the diners tend to be or lean towards being vegan. We always make sure to choose events with a good variety of vegan options.<br />
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The site fees are fairly reasonable ($11 a month) and you can charge it back to the members if you want. I decided to foot the cost, but I suggest that people leave extra for the servers or donate to their favorite animal group in lieu of forking up a buck or two back to me. I also let other members host meet-ups so that it isn't just me having dinner down the street every month. <br />
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<a href="http://www.meetup.com/Westchester-Veggie/events/129115682/">Today's meet-up</a> hosted by Carmella of the <a href="http://www.thefoodduo.com/">Food Duo</a> features browsing the Pleasantville, NY Farmer's market with lunch at Bhog Indian following. Pleasantville has a big and crowded market located in the commuter train parking lot. I felt a little guilty as I passed my little Tarrytown Farmer's market on the way to Pleasantville, but I've got to say this one is much bigger and really popular. </div>
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I scored some potatoes, onion, and poblanos. On Carmella's recommendation, I also got the next to last vegan lemon lime square from a local bakery that I'm about to have with my tea.</div>
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Lunch was right around the corner at Bhog. The restaurant manager was really helpful in pointing out the menu items that were already vegan and others that could be made vegan.</div>
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I opted for my favorite Southern Indian specialty, Dosa. These rice pancakes are filled with spiced potatoes and onions. Despite looking like a heavy burrito it's actually quite light and crispy. The sauce at the top seemed quite a lot like soup, but is an accompaniment to the dosa and I used the unfilled ends of the crepe-like wrapping to soak up the sauce. </div>
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Here are some of the other eat-up diner's dishes. Channa Masala (<a href="http://pickyvegan.com/">the picky vegan's</a> entree), eggplant, vegetable dosa (served open faced) and cauliflower. </div>
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Another fantastically fun meet-up organized by <a href="http://www.thefoodduo.com/">The Food Duo</a>. If you find yourself in the Westchester, NY area, <a href="http://www.meetup.com/Westchester-Veggie/">come visit</a>! Jennhttp://www.blogger.com/profile/17767193245424679778noreply@blogger.com1