hi there

Posted on November 24, 2011 by

banh mi taco from the peached tortilla

Wow, I did NOT mean to let that post be on the front page of this blog for so long. I really hope everyone didn’t think I was in such a pissed-off mood since November 7. I can only imagine the number of people who visited the blog and clicked away they second they read my wahh-wahh-school’s-so-hard post. (I lied–I can imagine. Probably two people, maximum.)

thanksgiving apple pie, pre-lattice crust. it was my first lattice, and it was gloriously simple.

In reality, life’s going pretty great now. School has started to slow down and become manageable, and I’ve got a month and a half of complete relaxation to look forward to. I have grand plans to read so many books, play at all the Austin coffee shops, and basically do tons of fun things. In reality, I will probably sit around drinking spiked cider and playing around on Pinterest. Why can’t I be productive? Mmm, spiked cider.

the subterranean at House Pizzeria: caramelized onions, potatoes, rosemary, basil, subbed goat cheese for fontina

Anyway, this is all to say: enjoy your holiday break and weekend, be grateful for your friends and family, and I will be back very soon to share the best tomatillo sauce you could possibly imagine.

Posted in dessert, fruit, my life, photos, vegan, vegetable, vegetarian | Tagged , , , , , | 2 Comments

harvest pot pie; a change of pace

Posted on November 7, 2011 by

Yesterday Preston told me that I told too many exaggerated stories on my blog. And it’s true; although everything on the blog is based on true events, a bit of creative license is involved in nailing the punch line. My offline humor is often poorly received.

So here’s the unedited version: I am a normal person. Right now school is kind of kicking my ass. I’m entirely too busy, and I don’t sleep enough. I wish I spent more time with my family; I wish I had one free weekend to visit my sister in Houston. I can’t decide what I want to do with the rest of my life, and I don’t have much time left to make that decision. I’m scared of change but I know I need it.

This is the first time in my life when my plans for my future are completely up in the air, and it’s terrifying and exciting and beautiful.

My Life is Crazy Harvest Pot Pie. Serves 4.

1 butternut squash, diced (should be about 4 cups)
1 shallot, minced
4 cups other diced veggies (I used sweet potatoes, potatoes, onion, and carrots)
1 can (or 1 1/2 cups) cannellini or white kidney beans, drained and rinsed
2 garlic cloves, minced
1/4 cup dry white wine
2 teaspoons poultry spice
1 potato, washed and thinly sliced using a mandoline (or substitute a sweet potato, or half of both) for the “crust”
salt and pepper, to taste

-Preheat oven to 400 degrees. Toss the butternut squash and shallot with a little olive oil and salt and pepper, and roast for 30 minutes, stirring occasionally.
-Meanwhile, heat a glug of olive oil over medium-high heat. Add the diced veggies, beans, garlic cloves, and poultry spice. Stir, and add salt and pepper. Reduce heat to medium and cover, stirring regularly, for 15-20 minutes. When veggies are cooked, stir in the wine, and cook for an additional 5 minutes.
-Add roasted squash and shallots to the pot. Taste and adjust seasonings.
-Pour veggies into a pie plate. Arrange potato slices on top in a decorative pattern. Bake for 35-40 minutes, or until the potatoes are cooked through.

Posted in beans, casserole, entree, my life, vegan, vegetable, vegetarian | Tagged , , , , , , , , | 3 Comments

massaged miso kale with baked tofu

Posted on October 29, 2011 by

Y’all, the past few weeks have been rough. I’ve started to realizing that doing everything I love to do is both incredibly fun but also incredibly tiring, particularly around midterms. I’ve been slammed with tests, papers, work, and organization responsibilities, and in the middle of it all, I–wait for it–threw away my wallet. Just threw it away, complete with my driver’s license, debit card, cash, and student ID.

That’s not a good excuse for abandoning the blog, but it’s the best one I’ve got. Enough bitching, though, because there are plenty of reasons that the past few weeks have been great. First of all, it’s getting a little chilly, which means scarves and holidays and watching Love, Actually (at least daily; sometimes more). Also, I’ve made a promise to myself to start reading more books, regardless of how busy I get, and so far, it’s been lovely.

Lastly, kale. Kale is in season now, and I have a little plant upstairs because it thrives in cold weather. It’s one of the healthiest things you can put into your body, and it also tastes delicious. Raw kale can be unrelentingly tough, but spend a little time with it and it turns into a tender, comforting, healthy meal.

Massaged Miso Kale with Baked Tofu. Serves 2-3.

1 bunch of kale, stems removed, shredded, and washed
1 block of extra-firm tofu
2 tablespoons soy sauce
1 tablespoon sriracha, hot sauce, or hot chile sauce
1 tablespoon black or rice vinegar

For dressing:
1 tablespoon grainy mustard
1 tablespoon yellow miso
2 tablespoons apple cider vinegar
1/4 cup sesame or olive oil
1 clove of garlic, pressed
salt and pepper to taste

Preheat the oven to 350. Press the tofu by slicing it into 3/4-inch layers, placing it between two dish towels, and placing something heavy on top (like box wine… or textbooks). Let it sit for 20 minutes or so while you prepare the salad.

my "tofu press"

Mix all the dressing ingredients together in a jar. Place the washed, shredded kale in a bowl, and drizzle the dressing over it (this should be enough dressing for multiple salads, so don’t dump all of it on top). “Massage” the kale by rubbing the dressing into the leaves; the kale should become a darker green. Add more dressing if necessary. Refrigerate.

Cut the pressed tofu into cubes. Toss with the soy sauce, sriracha, and vinegar. Place the tofu on a foil-lined pan and roast for ten minutes, then flip the tofu, and roast for ten more minutes. Top the salad with the tofu.

Posted in entree, salad, vegan, vegetable, vegetarian | Tagged , , , , , , | 1 Comment

birthday cake cashew butter

Posted on October 13, 2011 by

Since I moved into an apartment and started venturing into the kitchen, one of the things that I keep learning over and over again is how much you can make yourself. Brownies don’t always come in a box! Taco seasoning and pumpkin pie spice are made of things you already have in your pantry! Spaghetti sauce doesn’t always come in a glass jar!

One of the things I’ve begun making for myself instead of buying at the store is peanut butter. If you have a food processor or a high-power blender, peanut butter is a breeze — just dump peanuts and a little salt into the food processor bowl and turn it on for eight to ten minutes. You might have to scrape down the sides a couple times, and don’t stop early or your PB will be kind of dry. Eventually, it will turn from peanut pieces to peanut powder to peanut paste, and then finally the oils will release, making the yummiest peanut butter ever. Plus, it’s inexpensive — especially since jars of peanut butter will be going up $2 in the next few weeks — and no hydrogenated oils.

This week, I experimented with cashew butter. I toasted cashews in the microwaved and processed them with a little almond extract, vanilla extract, coconut, and stevia. The result was absolutely delicious. The toasted cashews tasted so buttery. Try it on toast, an apple, or a spoon.

Birthday Cake Cashew Butter

2 cups raw cashews
1/4 cup shredded coconut
1/2 teaspoon kosher salt
1/2  tablespoon vanilla extract
1/2 teaspoon almond extract
A few drops of liquid stevia, 1/4 tsp. of powdered stevia, or 1 tablespoon of brown sugar
sprinkles (optional)

Toast the cashews in a pan, roast them in the oven, or be lazy like me and stick them in the microwave for 30 second increments until they’re golden brown and smell buttery. Pour into the food processor with the other ingredients, and process for about 8 minutes, periodically scraping down the bowl. Stir in sprinkles, if you want. Stores in the fridge for a month.

Posted in 5 ingredients or less, breakfast, cake, nuts, photos, snack, vegan, vegetarian | Tagged , , , , , , | 5 Comments

vegan “caramel delights” bites + vegan week 3

Posted on September 30, 2011 by

I cheated this week. I cheated real, real bad.

Migas. One omelette. Creamy, soft, tangy goat cheese. A bowl of ice cream. And a nasty incident with nacho cheese Doritos. I think the cheese and beer pairings last weekend (followed by a vegetarian–but not vegan–brunch at Hickory St. Grill) served as a vegan gateway drug.

Two things make being a vegan college student hard: 1) not having time to cook; and 2) being forced to turn down non-vegan free food. This weekend, I was “tapped in” to Orange Jackets (!!!!!) (!!!!!!!!!), and at the tap-in ceremony, they served cheese and fruit. The next day, I went to an Austin AIDS Walk registration party at Whole Foods, where the aforementioned goat cheese lured me in. It’s hard, y’all. It’s hard to say no to goat cheese.

For Texas I Will ... make vegan desserts that taste like Girl Scout cookies

Nonetheless, I really want to finish this last week off dairy- and egg-free. I’ve got an Orange Jackets tap-in retreat this weekend (!!!!!!!!!!!), so I’m making roasted garlic hummus and these Larabar bites to share with everyone. So either all the other OJs will fall in love with my vegan food, or my garlic breath will scare everyone away and I’ll have it all to myself. WIN-WIN.

These samoas-like treats are simple to make but incredibly delicious. Plus, they’re free of high-fructose corn syrup, trans fats, and preservatives. Much cheaper than Larabars or Girl Scout cookies, too!

Caramel Delites/Samoas Bites. Yields ~8 bites.

1/2 cup dates, packed (be sure to take out the pits!)
2 tablespoons unsweetened, shredded coconut
1/8 teaspoon vanilla extract
a pinch of salt
1 tablespoon dark chocolate

Put all the ingredients in the food processor, and pulse until well-blended. Roll into 1-inch balls. Sprinkle with shredded coconut.

Posted in 5 ingredients or less, cookies, dessert, gluten-free, photos, snack, vegan, vegetarian | Tagged , , , , , , , , , , , | 11 Comments

texas craft brewers festival and hickory street grill

Posted on September 26, 2011 by

This Saturday I selflessly* volunteered for the Texas Craft Brewers Festival. Once I  sold tickets for a couple hours, I was chosen** to volunteer at the food/beer pairings. I spent the rest of my afternoon running back and forth between brewers’ tents toting growlers of craft beer, punctuated by lessons in cheese, chocolate, and beer from John Antonelli of Antonelli’s Cheese Shop and Chef Evan from Le Cordon Bleu Austin.
*There may have been a commemorative cup, t-shirt, and a few free beers involved
**Actually, more like “I forcefully requested”

When my designated driver arrived at 7 p.m., I had so much more appreciation for beer than I’d had when he dropped me off at 1 p.m (plus, I was a little tipsy). I chatted with Live Oak’s Chip McElroy about his job responsibilities, which allegedly involve lots of “hookers and blow.” Somehow I doubt it takes more than that to achieve Beer Advocate’s #1 spot on their list of Top Beers in the Southwest (yay, hefeweizen!).

I also got over my fear of stout after Jud Mulherin introduced me to Circle’s Nightlight dry Irish stout. It’s dark and flavorful, but it’s not heavy. It’s surprisingly refreshing, and probably the best beer I tasted at the fest.

The next day, I cured my hangover with a brunch at Hickory Street Grill. I would review it, but when we got there, we realized this is their last brunch ever–they’re closing in a few days so that a developer can build a high rise over the restaurant. So I leave you with one bit of advice: eat local, support small businesses and breweries, and don’t live in a yuppie high rise.

[Now, I know what you're thinking--brunch isn't vegan. Neither is the cheese part of a beer-cheese pairing. I suspended veganism this weekend in favor of vegetarianism. Back to the experiment on Monday.]

Posted in advice, beverage, my life, photos, scenes from the weekend | Tagged , , , , , , , , | 3 Comments

vegan update; tahini sriracha salad dressing

Posted on September 21, 2011 by

Today is the 10th day of my vegan stint (with the exception of that one moment when I accidentally/tipsily ate popcorn from Cornucopia drizzled with milk chocolate). Here is what I have learned so far:

  • Veganism requires planning, which is good. At the beginning of each week, I have to make a bean salad, a big vegan entree, and chopped veggies to have on hand. But sometimes I didn’t, which led to the following discovery…
  • You can find veganism in unexpected places. For example, a dinner at Taco Cabana for $2.50 consists of two black bean and rice tacos with lettuce, tomatoes, pico, and salsa. Other vegan surprises? Oreos. Also Bac-O Bits.
  • It’s not that hard.

It really isn’t. So sometimes I have to have more time to plan/shop for/cook my meals. And I’ve had to turn down some free food. But altogether, cutting out dairy, eggs, and meat has led me to consume healthier whole foods, which to me is more important. Will I be vegan forever and ever amen? No, but I’m considering some sort of negotiation between veganism and vegetarianism for the way I eat after this month. More on that next week.

The last lesson that I’ve learned thus far? Salad. Lots of veg*ns subsist on frankenfood made in factories roll genetically modified soy derivatives and shredded Japanese newspaper (literally) into veggie “hot dogs” or “chik’n patties.” Regardless of whether you’re a vegetarian, vegan, pescetarian, or omnivore, you should be eating mostly plants in their purest form. Which, for me, means big salads with healthy fats (olive oil, nuts, and seeds), protein (beans, tempeh), and leafy greens.

Tahini Sriracha Dressing. My go-to dressing is a great vegan option for taking your salad to the next level. It’s creamy, flavorful, and has a spicy bite. When it chills in the fridge, it gets creamy and thick.

1/2 c. water
1/2 c. tahini paste (in the peanut butter aisle)
1/3 c. apple cider vinegar
3 tbsp. soy sauce or gluten-free tamari
2 tsp. dijon mustard
1 clove of garlic, minced
a squeeze (~2 tsp.) of Sriracha hot sauce, optional

Combine ingredients in a glass mason jar and shake it like a Polaroid picture.

Posted in dip, gluten-free, photos, salad, side dish, vegan, vegetarian | Tagged , , , , , , | 7 Comments