katherine « What the heck do vegans eat?

July 3, 2011

katherine

July 3, 2011 - katherine. Tags: New York City, NY

brunch at ‘sNice: meatball sub; smoked tempeh wrap; coffee; espresso chocolate chip cookie

taste of pomegranate virgin mojito sorbet and scoop of strawberry basil sorbet at SkyIce

at Pacific Standard trivia night: pizza with Daiya vegan cheese and garlic, and sauteed spinach with garlic and onion from Pizza Plus; Sixpoint Gemini; Ommegang Rare Vos

JOOSE, absinthe, and brownies while watching Britney Spears music videos

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recent recipes:
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  1/4 cup earth balance, 1/2 cup coconut oil, 1.75 cups flour, 1 cup sugar. soften earth balance and oil, mix in sugar until well-blended, then add flour until blended, form into whatever shape you like. poke each cookie with a fork. bake at 350 for 20-25 minutes.
- North-and-South-of-the-Border Wild Rice Salad
  - 2 c uncooked wild rice
  - 5 c water (or however much you need to cook your wild rice)
  - 3 corn cobs
  - 3 shallots, minced
  - 4 cloves garlic, minced
  - 1-3 jalapeños, seeds discarded, minced (1 is very mild; 3 is spicy)
  - 1.5 T olive oil
  - 1 T white balsamic vinegar
  - juice of 1/2 lime
  - pint cherry tomatoes, halved
  - handful of cilantro, coarsely chopped
  - salt and pepper
  Cook the wild rice and let cool. Grill or roast the corn (to roast, this method works well, baking for 30 minutes at 350F in the husk or in aluminum foil), then cut off the kernels (it's fun to keep some of the kernels attached to each other). Saute the shallots, garlic, and jalapeño in 1/2 T olive oil on medium heat, adding salt and pepper to taste, until cooked (3-4 minutes). Toss together the rice, sauteed vegetables, remaining olive oil, and the rest of the ingredients, adding salt and pepper to taste. Add more olive oil, vinegar, and lime if desired.
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  2 blocks of tofu
  
  2 tbsp soy sauce
  
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  2 tsp sugar
  
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  - 1-2 carrots, chopped into bite-sized chunks
  - 1-2 T olive oil
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  - 4 cloves garlic, minced
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  Cook quinoa according to directions.
  
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  Saute onion, ginger, and garlic in the olive oil. After a few minutes, add the cooked potato and carrot, and cover. After a few more minutes, add the spices (sage, crushed red pepper, chili powder, salt, and pepper), and cover again.
  
  Cook until the potato and carrots are soft. At this point, add the apple, and saute for another minute or two. Then, add the tomatoes and macadamia nuts. Once hot, add the cilantro, scallions, and apple cider vinegar, plus more salt if needed.
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July 3, 2011

katherine

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