Friday, April 30, 2010
A Finer Interpretation of Rabbit Food
Meet Horizons' Plantation Plate. What appears to be a large carrot in gravy is one of the better vegan meals I've had in the city. The barbecued root vegetable was tender and christened with a cornbread crumble that affixed itself to the Vitamin A stick for a hit-the-spot entree. The yellow pea and barley chili was a hearty component, but the poblano broth was the unifying part that brought this together. Before you think "$18 for a carrot?", remember that you haven't met this one.
Raising the Salad Bar
It's always that one less than satisfying salad that makes us approach leafy greens with little excitement. The phrase "Oh, I'll just have a salad" makes it sound like you are settling, or you assume that eating a salad gives you carte blanche to be the innocent order of the table.
Well, if you haven't noticed, the modern salad can be a thing of brilliance. Or, as I said vehemently last night in bed while watching Top Chef Masters, "A salad is a song." I was being a tosser, but I meant it. I eat a salad nearly every day and avoid unsavory salads at all costs and measures. I have found a salad for every occasion, an ingredient that is right for every salad, and a way to be sated and romanced by every last sprout.
From cultivating my quinoa obsession to my habit of tossing greens with toasted flaxseeds, it's been a nutritious relationship, although certainly not always cost-effective (sup, truffle vinaigrette and cashew cheese?) or easy (dead of winter and tomatoes are writhing in pain). As for ordering a salad in a restaurant? There are some that I want to have tattooed on my tongue.
Take this unlikely success, for example. The last time I had a salad at Marathon Grill, I had a terrible run-in with poorly-prepped tofu, during their "Control Freak Salad" days. Well, the casual eatery (with several Philly locations) finally won me back as a customer when they introduced a new, more inventive menu that includes a tofu banh mi, veggie burger with curry ketchup on a wheat bun, quinoa salad, beets with goat cheese, and one heck of a salad in the Grilled Vegetable and Grain entry, seen above. The roasted squash, zucchini, and tomatoes remind me of a summer barbecue, in good company of a tart lemon dressing, meaty portabello strips, and a pearl barley couscous that adds some protein and fiber. I find that grain salads are the most accomplished, because they are more energizing and complete.
The beets held their own and there I was with a completely unexpected A+ lunch. Beet salad is an entire food group for us and we consume beets as often as possible. It's the iron. It's the juicy, rustic quality. It's that 8 out of 10 bars in Philadelphia can make a decent beet salad. It's so Philly. The beet salad at Standard Tap is you-know-what-I'm-talking-about good.
Thoreau has converted me with salads. Their entrees are simply too challenging, both focus-wise and portion-wise. The appetizers are a swell experience, but it's the salads that get it right.The Inverno has its hold over me, an affair of greens and matchsticked pears that play like sweet carrots in a citrusy vinaigrette, but it's the small pile of roasted veggies on the other side that speaks like a protein. In a caramelized barbecue-style glaze, it's tough to pick the carrots from the sauced beets, but they are prepared so expertly that it doesn't matter. Each mouthful is unsaladlike, but still relates to its neighboring lettuces on the plate. It all belongs.
The Asian-Pacific salad is a shining example of citrus balancing out arugula and is my second choice there. What's not harmonious about cashews, avocado, hearts of palm, grapefruit, oranges, wonton croutons, and black sesame? You could probably leave the wontons behind...and definitely the onions (I am a no-raw-onion woman).
Another salad that I get really nice for is the Ensalada de Col y Garbanzo at Bar Ferdinand, otherwise known as that salad with the crispy chickpeas. It's quite pretty with the bright red cabbage and radicchio, and I love stabbing chickpeas with a fork. There are little bits of squash and toasty cauliflower, and a killer lemon dressing that is added very lightly.
Grocery is my go-to salad bar type of place, as they will often have some quinoa or couscous grains, a vegan tofu salad, and thoughtful ingredients that actually make sense in a salad as a meal.
Farmicia's French Lentil Salad is a particular standout in my mind and those lentils really stay with you. That, with some of the Metro bread, and I defy hunger to even try following you on Twitter.
The Brussels Sprout Salad at a Full Plate is one of the greatest ways to consume brussels sprouts. There's the sweet addition of crunchy apples, the little pleasures that are capers, the girth of walnuts, and shaved parmesan (which I encourage you to leave off and try if you are vegan because it's also good without the cheese).
Here's to hoping that bad salads will wilt away and high-quality vegetables, nuts, fruits, and grains will have the salad-eschewing digging in.
Well, if you haven't noticed, the modern salad can be a thing of brilliance. Or, as I said vehemently last night in bed while watching Top Chef Masters, "A salad is a song." I was being a tosser, but I meant it. I eat a salad nearly every day and avoid unsavory salads at all costs and measures. I have found a salad for every occasion, an ingredient that is right for every salad, and a way to be sated and romanced by every last sprout.
From cultivating my quinoa obsession to my habit of tossing greens with toasted flaxseeds, it's been a nutritious relationship, although certainly not always cost-effective (sup, truffle vinaigrette and cashew cheese?) or easy (dead of winter and tomatoes are writhing in pain). As for ordering a salad in a restaurant? There are some that I want to have tattooed on my tongue.
Take this unlikely success, for example. The last time I had a salad at Marathon Grill, I had a terrible run-in with poorly-prepped tofu, during their "Control Freak Salad" days. Well, the casual eatery (with several Philly locations) finally won me back as a customer when they introduced a new, more inventive menu that includes a tofu banh mi, veggie burger with curry ketchup on a wheat bun, quinoa salad, beets with goat cheese, and one heck of a salad in the Grilled Vegetable and Grain entry, seen above. The roasted squash, zucchini, and tomatoes remind me of a summer barbecue, in good company of a tart lemon dressing, meaty portabello strips, and a pearl barley couscous that adds some protein and fiber. I find that grain salads are the most accomplished, because they are more energizing and complete.
The beets held their own and there I was with a completely unexpected A+ lunch. Beet salad is an entire food group for us and we consume beets as often as possible. It's the iron. It's the juicy, rustic quality. It's that 8 out of 10 bars in Philadelphia can make a decent beet salad. It's so Philly. The beet salad at Standard Tap is you-know-what-I'm-talking-about good.
Thoreau has converted me with salads. Their entrees are simply too challenging, both focus-wise and portion-wise. The appetizers are a swell experience, but it's the salads that get it right.The Inverno has its hold over me, an affair of greens and matchsticked pears that play like sweet carrots in a citrusy vinaigrette, but it's the small pile of roasted veggies on the other side that speaks like a protein. In a caramelized barbecue-style glaze, it's tough to pick the carrots from the sauced beets, but they are prepared so expertly that it doesn't matter. Each mouthful is unsaladlike, but still relates to its neighboring lettuces on the plate. It all belongs.
The Asian-Pacific salad is a shining example of citrus balancing out arugula and is my second choice there. What's not harmonious about cashews, avocado, hearts of palm, grapefruit, oranges, wonton croutons, and black sesame? You could probably leave the wontons behind...and definitely the onions (I am a no-raw-onion woman).
Another salad that I get really nice for is the Ensalada de Col y Garbanzo at Bar Ferdinand, otherwise known as that salad with the crispy chickpeas. It's quite pretty with the bright red cabbage and radicchio, and I love stabbing chickpeas with a fork. There are little bits of squash and toasty cauliflower, and a killer lemon dressing that is added very lightly.
Grocery is my go-to salad bar type of place, as they will often have some quinoa or couscous grains, a vegan tofu salad, and thoughtful ingredients that actually make sense in a salad as a meal.
Farmicia's French Lentil Salad is a particular standout in my mind and those lentils really stay with you. That, with some of the Metro bread, and I defy hunger to even try following you on Twitter.
The Brussels Sprout Salad at a Full Plate is one of the greatest ways to consume brussels sprouts. There's the sweet addition of crunchy apples, the little pleasures that are capers, the girth of walnuts, and shaved parmesan (which I encourage you to leave off and try if you are vegan because it's also good without the cheese).
Here's to hoping that bad salads will wilt away and high-quality vegetables, nuts, fruits, and grains will have the salad-eschewing digging in.
Thursday, April 29, 2010
Reinventing the Chipwich
So I have a wedding dress fitting on Saturday and of course, my weight is a bit lower than it was in January and I'm not looking to lose right now. I should be gaining muscle from strength training. Bring on the Sweet Freedom Bakery cookie sandwiches.I picked up a couple to freeze (cookie sandwiches are outrageous frozen) and split one with my Vegan Baked Good Tester as an afternoon snack. They are nicely chewy with just a dollop of frosting and I feel like the vegan ice cream man has stocked my freezer. There are also some Babycakes buns in my deep freeze collection right now, and I am pretty happy about these contents: frozen banana, frozen strawberries, frozen blueberries, frozen homemade spelt waffles, so many trays of ice you'd think that we were a speakeasy, and lots of gluten-free vegan goodies. Absolutely no frozen American shamefood.
These are so rich and dense that you can break off a piece here and there and it's all good.
Tuesday, April 27, 2010
Two New Lunch Trucks For the Veggie Truck Foodist
Santa fe wrap at Magic Carpet Food Cart
We get lunch truck crazy around here when Coup de Taco shows up in the hood on Saturday afternoons (very unpredictably, we might add). But last Saturday, we saw a different kind of truck advertising organic food outside of Penn Treaty Park - boasting mushroom rolls and iced green tea, two of our favorite things. We imagine the rolls are summer rolls and although we had already eaten, we asked the cook where he would be parked in the future. He told us he'd like to get a spot at 4th and Spring Garden and we said we'd look out for him. Nicest, friendliest truck people ever, only we wish we had remembered the name of this vendor just so it seems more real.
Then we caught word on Meal Ticket that there will be a sausage truck at Headhouse Square on Sunday, Renaissance Sausage, complete with a vegetarian link and wild rice/wheatberry salad. And here I thought I'd never eat at a sausage truck. The best part - they make it themselves with local vegetables and vegetable proteins. See. You. There.
Friday, April 23, 2010
Jigger What: The Vegan Manhattan
Vegan vermouth exists and this is a hard and delectable fact. Since most vermouth contains animal fining, we were determined to find one that was vegan (this isn't the easiest Google or Bing quest). But finally, our sleuthing could not be denied and we settled upon Vya after checking it out on Barnivore.
Then Eric had his first vegan Manhattan.
Vegan Manhattan:
2 oz Sazerac Rye
1 oz Vya vermouth
2 dashes Angostura Bitters
1 Luxardo cherry
Stir and strain into a cocktail glass with a Luxardo maraschino cherry placed at the bottom.
And now you can have your old-school cocktailing ways with that modern vegan sexiness twist.
Then Eric had his first vegan Manhattan.
Vegan Manhattan:
2 oz Sazerac Rye
1 oz Vya vermouth
2 dashes Angostura Bitters
1 Luxardo cherry
Stir and strain into a cocktail glass with a Luxardo maraschino cherry placed at the bottom.
And now you can have your old-school cocktailing ways with that modern vegan sexiness twist.
Wednesday, April 21, 2010
Babycakes in Philly
I haven't had Babycakes since...oh...January (Veg Out NYC: Breslin Bar, Candle 79, Babycakes). That's just no good. I enjoy Sweet Freedom Bakery on South Street and baking on my own, but when I heard that I could order the new Wonder Bun via FedEx? Of course I did it. I'm that interested in a healthier cinnamon bun. I have dabbled in spelt flour cinnamon buns before - The Cranberry Finally Realizes Full Potential - and considered this part of my experimentation.
They shipped them overnight.
Submerged in packing peanuts. I felt really bad because it's Earth Day week and here I am being a Babycakes princess.
Moisture on the box. Ultra-girly packaging and info about storing. I plan on freezing a few of these.
They don't look like the appetizing treats that you normally associate with the Babycakes pastry case, but hey, that's plastic wrapping for you. I'd like to see them use individual paper boxes. It should look like this.
Looks aside, they were moist, dense, gooey, and appropriately-sweetened. There is a barely there frosting on top and it tastes more like a cinnamon apple cake, both of which I am pro. We cut one in half and confessed our love for this new visitor. We both decided that it was our new favorite Babycakes item (and I've been around that block one too many times).
Babycakes delivers on Wednesdays, Thursdays, and Fridays, but you have to order 3 days in advance. More information on their site.
They shipped them overnight.
Submerged in packing peanuts. I felt really bad because it's Earth Day week and here I am being a Babycakes princess.
Moisture on the box. Ultra-girly packaging and info about storing. I plan on freezing a few of these.
They don't look like the appetizing treats that you normally associate with the Babycakes pastry case, but hey, that's plastic wrapping for you. I'd like to see them use individual paper boxes. It should look like this.
Looks aside, they were moist, dense, gooey, and appropriately-sweetened. There is a barely there frosting on top and it tastes more like a cinnamon apple cake, both of which I am pro. We cut one in half and confessed our love for this new visitor. We both decided that it was our new favorite Babycakes item (and I've been around that block one too many times).
Babycakes delivers on Wednesdays, Thursdays, and Fridays, but you have to order 3 days in advance. More information on their site.
The Breakfast Tyrant
Breakfast questions. I always get them. I often play the role of family dietitian and beating people up when they don't eat breakfast doesn't work, so I always have a nice recipe or suggestion as backup.
It is easily my favorite meal. I like a little bit of fat to satisfy (nuts/nut butters, Earth balance or oils in scones, muffins, pancakes), some type of grain, some kind of fruit, and definitely prefer the sweeter side. For the rest of the day I stick to mostly veg, savory and very little sugar.
I was inspired to make my own quinoa porridge after digging on the Healthy Bites To Go version. I've been preparing overnight muesli twice a week for the both of us. The tall drink of water getsabsolutely giddy hot and bothered when he sees the cutting board and the dried fruit and nut containers out in their muesli assembly line, around midnight.
This time, I cooked a batch of quinoa with cinnamon first and then chilled it overnight.If you require something hearty in the morning, do this.
Even quicker is my muesli recipe:
Ex-cuse me miss; what's your name?
And nearly as fast are the Babycakes scones, that I've been making with different add-ins:
Raspberry Scones
When he turns into master of breakfast, I can always guarantee there will be millet involved.
We switched to the vegan version awhile ago, it's the millet that finally did him in.
He uses a sturdy maple. I drizzle agave over mine.
I used to eat a lot of greek yogurt. Now it comes and goes in phases - sometimes the thought of dairy - even if it's a protein-packed, calcium-rich, live and active cultured, organic source - turns me off. Other times, like post-workout, I crave Chobani, with some flax or granola swirled in. Coconut milk and soy yogurts are simply not palatable to me.
The cashew smoothie is another golden breakfast opportunity:
Morning Do: Cashew Smoothie
Last weekend, we were at a family brunch and yes, family was on track with delicious early-day edibles:
The poached eggs atop portabellas hit me with a come-hither stare. We split one and then I realized that I hadn't had a poached egg in a year and wanted a plain poached egg. You won't see eggs in our breakfast repertoire, but that's because we only eat them out and never buy them. There are so many cool baking methods to swap for eggs in our cooking. Still, this was a totally worthy start.
Kir royales, arugula salad, fruit salad, and Di Bruno cream cheese and hummus on a Metro multigrain bagel half? Simple, classic, brunch-perfect Rittenhouse. Not something we do at home, but still nice on occasion.
It is easily my favorite meal. I like a little bit of fat to satisfy (nuts/nut butters, Earth balance or oils in scones, muffins, pancakes), some type of grain, some kind of fruit, and definitely prefer the sweeter side. For the rest of the day I stick to mostly veg, savory and very little sugar.
I was inspired to make my own quinoa porridge after digging on the Healthy Bites To Go version. I've been preparing overnight muesli twice a week for the both of us. The tall drink of water gets
This time, I cooked a batch of quinoa with cinnamon first and then chilled it overnight.If you require something hearty in the morning, do this.
Even quicker is my muesli recipe:
Ex-cuse me miss; what's your name?
And nearly as fast are the Babycakes scones, that I've been making with different add-ins:
Raspberry Scones
When he turns into master of breakfast, I can always guarantee there will be millet involved.
We switched to the vegan version awhile ago, it's the millet that finally did him in.
He uses a sturdy maple. I drizzle agave over mine.
I used to eat a lot of greek yogurt. Now it comes and goes in phases - sometimes the thought of dairy - even if it's a protein-packed, calcium-rich, live and active cultured, organic source - turns me off. Other times, like post-workout, I crave Chobani, with some flax or granola swirled in. Coconut milk and soy yogurts are simply not palatable to me.
The cashew smoothie is another golden breakfast opportunity:
Morning Do: Cashew Smoothie
Last weekend, we were at a family brunch and yes, family was on track with delicious early-day edibles:
The poached eggs atop portabellas hit me with a come-hither stare. We split one and then I realized that I hadn't had a poached egg in a year and wanted a plain poached egg. You won't see eggs in our breakfast repertoire, but that's because we only eat them out and never buy them. There are so many cool baking methods to swap for eggs in our cooking. Still, this was a totally worthy start.
Kir royales, arugula salad, fruit salad, and Di Bruno cream cheese and hummus on a Metro multigrain bagel half? Simple, classic, brunch-perfect Rittenhouse. Not something we do at home, but still nice on occasion.
Saturday, April 17, 2010
Juiceheads
Our first wedding gift arrived, a gleaming Breville juicer that has replaced my now-and-then Naked Juice grab. We like to eat our produce, but chugging down a glass of various fruits and veggies that were lounging around hoping to make their way into a recipe ensures that no child be left behind. Seeing how excited Mr. Vedge gets when we decide on our next concoction is nice, too - especially when there are beets involved.
I've been trying to eat more kale, but because of the texture, I always prefer it in liquid form. This recipe addresses both of us, so it's right on that we received such a badass machine. The thank you note may be covered in beet stains.
Yours,
Team Juice
Beets Naked Juice
Half lb of kale
2 large red beets, peeled and raw
1 large navel orange, peeled
1 lemon, peeled
2 pink lady apples
1 bartlett pear
2 inches ginger, peeled
Makes 6 servings
Carrot-Orange-Pear
1 orange, peeled
1 pear
1 carrot
1 inch ginger, peeled
Makes 2 servings
Friday, April 16, 2010
Viva Vegan: Finally, Someone Referred to Tempeh As Sexy and It Wasn't Me
As soon as I saw the photo for Arepas with Sexy Avocado-Tempeh Filling in Viva Vegan, I started to blush to a lighter shade of pale. I always say that tempeh is a shunned genius who, given the right circumstances, could blow us all away.
I texted the grocery man and asked for masa harina flour for the arepas. He scoured the Michelle Obama Fresh Grocer and brought home what we thought was a sure thing.
Only then did I analyze the intro and discover that we actually needed "masarepa" that should say "Harina Pan" on the bag. I had the Mexican style; we needed the Colombian kind. I am Mexican and I do have Mexican style. It just did me no good here.
I sulked, went for a run, and came back to see that Masa Man had the cutest balls of flaxseeded tortilla dough all ready for Taco #65498 to be made in our kitchen. His mom and sister were on their way over to refer to tempeh with us. I made my first Palomas for the girls, with some crazy bitters and Maldon flaked salt. I tried to get them to say the words "sexy tempeh". No luck.
While there were no arepas that night, the flax tacos with sexy avocado-tempeh filling were a success. It again filled my creamy vegan salad/filling desires. The non-veg ladies loved them. Terry Hope Romero has a winner in Viva Vegan, but be sure to hit up the latin aisle in your grocer for the specifics, and seriously, read through your stuff.
Next up, I can't wait to try the Crepes with Un-Dulce de Leche and Sweet Plantains from VV.
Blonder and Blondie
Blondies have more fun. Alas, I had to fix some for the Great American Bake Sale. What makes a blondie more superior than other squares/brownies/cookie bars? It's the interior, the buttery crumb that motions for camera zoom function. Men stare at them. Large groups inhale them.
For this occasion, I added a cinnamon peanut butter frosting. Frosting usually makes my teeth want to fall out, but that's because my sugar tolerance is very low. Is this what turning 25 is like? At least I still keep the volume on the TV at a reasonable level.
All sweet looks and no substance? Not these blondies. Peanut butter is something that I include in my diet nearly every day, whether it's a teardrop on my morning oats or a generous layer over a millet waffle. Cinnamon is a known metabolism stimulant, if that helps.
I hope you enjoy their company. Here are the highlights. And my actual highlights, as touched up at Moko Salon prior to my baking session. Moko is amazing and both my stylist and makeup artist are vegetarian, which is pretty cool if I ever want to bring them some of these blonde ladies.
I used this recipe from Innocent Primate and made some adjustments:
Vegan Peanut Butter Blondies with Cinnamon PB Frosting (Or as I like to call them - Bloggies)
Serves 9
1 C all-purpose flour
1 1/4 tsp baking powder
1 tsp cinnamon
1/8 tsp salt
1/4 C packed brown sugar
1/2 C raw sugar
1/3 C Earth Balance margarine, softened if mixing by hand
1 tsp vanilla extract
1/4 C canola oil/soy milk (50:50 ratio)
1/2 C creamy peanut butter (Peanut Butter & Co Cinnamon Raisin PB works well)
1 tbsp agave syrup
For the frosting:
2 tbsp Earth Balance margarine, softened if mixing by hand
2 tbsp creamy peanut butter
1 C powdered sugar
1 tsp cinnamon
2 tbsp soymilk
Directions:
1. Heat the oven to 350°F and line an 8×8 square cake pan with parchment.
2. In the bowl of an electric mixer fitted with a paddle, cream together the butter, brown sugar, granulated sugar, peanut butter, and agave syrup. Add the canola/milk mixture and beat until well combined.
3. Sift together the flour, baking powder, cinnamon, and salt. Add to the creamed butter mixture, and beat until blended. The batter will be VERY thick - a spreadable consistency more than pourable.
4. Bake for 25-30 minutes, or until golden brown and puffed. Remove from the oven and allow to cool completely.
5. For the frosting, add all ingredients to the bowl of an electric mixer. Beat until combined and fluffy-delicious. Spread onto cooled blondies.
For this occasion, I added a cinnamon peanut butter frosting. Frosting usually makes my teeth want to fall out, but that's because my sugar tolerance is very low. Is this what turning 25 is like? At least I still keep the volume on the TV at a reasonable level.
All sweet looks and no substance? Not these blondies. Peanut butter is something that I include in my diet nearly every day, whether it's a teardrop on my morning oats or a generous layer over a millet waffle. Cinnamon is a known metabolism stimulant, if that helps.
I hope you enjoy their company. Here are the highlights. And my actual highlights, as touched up at Moko Salon prior to my baking session. Moko is amazing and both my stylist and makeup artist are vegetarian, which is pretty cool if I ever want to bring them some of these blonde ladies.
I used this recipe from Innocent Primate and made some adjustments:
Vegan Peanut Butter Blondies with Cinnamon PB Frosting (Or as I like to call them - Bloggies)
Serves 9
1 C all-purpose flour
1 1/4 tsp baking powder
1 tsp cinnamon
1/8 tsp salt
1/4 C packed brown sugar
1/2 C raw sugar
1/3 C Earth Balance margarine, softened if mixing by hand
1 tsp vanilla extract
1/4 C canola oil/soy milk (50:50 ratio)
1/2 C creamy peanut butter (Peanut Butter & Co Cinnamon Raisin PB works well)
1 tbsp agave syrup
For the frosting:
2 tbsp Earth Balance margarine, softened if mixing by hand
2 tbsp creamy peanut butter
1 C powdered sugar
1 tsp cinnamon
2 tbsp soymilk
Directions:
1. Heat the oven to 350°F and line an 8×8 square cake pan with parchment.
2. In the bowl of an electric mixer fitted with a paddle, cream together the butter, brown sugar, granulated sugar, peanut butter, and agave syrup. Add the canola/milk mixture and beat until well combined.
3. Sift together the flour, baking powder, cinnamon, and salt. Add to the creamed butter mixture, and beat until blended. The batter will be VERY thick - a spreadable consistency more than pourable.
4. Bake for 25-30 minutes, or until golden brown and puffed. Remove from the oven and allow to cool completely.
5. For the frosting, add all ingredients to the bowl of an electric mixer. Beat until combined and fluffy-delicious. Spread onto cooled blondies.
Thursday, April 15, 2010
Spring Menu
Obviously, regular readers will know that we've been working out some tacos. Every third post. (Homemade tortillas, refried beans, marinated tofu, watercress?!, salsa, Tofutti sour cream, extreme hot sauce)
Lunch at Parc concluded with this spring addition on the dessert menu - a tropical cream-filled puff pastry with mango, grapefruit, and kiwi that is best shared with three others. So sorry you missed it.
Ramps are showing up...get your mouth on some. These guys were hanging out at Almanac Market.
Friday, April 9, 2010
Kitchen Tart
There are so many right things about this Lululemon Beat the Heat dress. It's a reversible, multi-option number that I fell in immediate lust with. It has a bit of swing in the skirt and I tried it on both ways in the black/white-gray before I made it mine. You can even roll down the top for a different look and since I am rather mercurial when it comes to dressing, I think this will be a good, stable addition to my closet.
The fabric, which is made of VitaSea, feels cool to the touch and slips comfortably over the skin. This is a sporty dress, sure, but I knew I could amp it up. I rifled through some shoe boxes in the closet.
Look 1 - Add a strand of pearls and shockingly cushy skyscraper patent slingbacks. There you are for cocktails, dancing, man-walking, what have you.
Look 2 - The black date number, decked out with the Louboutins. The Beat the Heat dress as Set it on Fire dress. Then hunch your shoulders forward like you didn't do it.
Look 3 - Music festivals are like saunas. Some standing-for-long-periods-of-time sandals and a hat to salute the sun are all this dress needs.
Look 4 - Dinner somewhere spicy. Strappy, delicate gold heels do justice to the ankles, a chunky gold choker defines, and a tube top turns this adaptable spirit into a skirt.
So, when you ask if it's acceptable to wear Lululemon (smokingest workout gear on the planet) outside of your workout, I give you my word that it is. You don't have to look like a pilates instructor in doing so.
The dress isn't listed on the website yet, but you can find it at the Walnut Street store in a couple of colors.
The fabric, which is made of VitaSea, feels cool to the touch and slips comfortably over the skin. This is a sporty dress, sure, but I knew I could amp it up. I rifled through some shoe boxes in the closet.
Look 1 - Add a strand of pearls and shockingly cushy skyscraper patent slingbacks. There you are for cocktails, dancing, man-walking, what have you.
Look 2 - The black date number, decked out with the Louboutins. The Beat the Heat dress as Set it on Fire dress. Then hunch your shoulders forward like you didn't do it.
Look 3 - Music festivals are like saunas. Some standing-for-long-periods-of-time sandals and a hat to salute the sun are all this dress needs.
Look 4 - Dinner somewhere spicy. Strappy, delicate gold heels do justice to the ankles, a chunky gold choker defines, and a tube top turns this adaptable spirit into a skirt.
So, when you ask if it's acceptable to wear Lululemon (smokingest workout gear on the planet) outside of your workout, I give you my word that it is. You don't have to look like a pilates instructor in doing so.
The dress isn't listed on the website yet, but you can find it at the Walnut Street store in a couple of colors.
Tempeh University Summer Semester
Sprig & Vine has added lunch and dinner menus to their website.
PYT mentioned a grilled tempeh burger among new additions. I would go tackle one right now but I had braised tempeh for lunch.
Healthy Bites is teaching a Vegetarian and Vegan Creations cooking class on April 22, details here. It would probably be more useful for my omni readers and the newlyveg than the lifers.
There's a Food Blogger Bake Sale at a Full Plate Cafe on Saturday, April 17, part of the Great American Bake Sale. I'm contributing some vegan blondies and there will be tons of delicious bakestuffs.
Monday, April 5, 2010
Chickpea Power
Brunch at N 3rd enveloped into a walk to Washington Square, a reading of Chef Pitsillides rants posted in the window at Kanella, and some ingredient acquisition at Whole Foods. We had a couple of basics from yesterday's farmer's market, but needed some final touches. We made a dandelion and red leaf lettuce (both were insanely fresh and the dandies were stilled covered in mud) salad with crumbled bleu, roasted chickpeas, flaxseed, tomato, and sliced red pear, with grilled whole grain baguette for dinner.
I also got a head start on today's lunch, Chunky Artichoke and Chickpea salad, a Horizon's recipe from Vegetarian Times. Had to use up the rest of those chickpeas, and this was a few quick seconds of food processing action. Instead of buying cornichons and artichokes from a jar, we scooped up what we needed from the Whole Foods olive bar, because it's like a garden of salty goodness.Olive bars are very close to being as good as actual bars.
I've had a similar appetizer at Horizons past year that came with ground seitan, and well, this was just as inspired as that. I love cold, creamy vegan lunch salads, over greens or spread on dark, grainy toast, and this is no exception. It's an instant refresher. Do not forget the cornichons if you try this. They are key for that pickle-y zip.
I also got a head start on today's lunch, Chunky Artichoke and Chickpea salad, a Horizon's recipe from Vegetarian Times. Had to use up the rest of those chickpeas, and this was a few quick seconds of food processing action. Instead of buying cornichons and artichokes from a jar, we scooped up what we needed from the Whole Foods olive bar, because it's like a garden of salty goodness.Olive bars are very close to being as good as actual bars.
I've had a similar appetizer at Horizons past year that came with ground seitan, and well, this was just as inspired as that. I love cold, creamy vegan lunch salads, over greens or spread on dark, grainy toast, and this is no exception. It's an instant refresher. Do not forget the cornichons if you try this. They are key for that pickle-y zip.
Thursday, April 1, 2010
Completely Sauced
We were completely cleaned out of our hot sauce stash and did not communicate effectively, because he went out and bought 3 different Cholula varieties, and I picked up two bottles at WMD, South Street's sauce heaven. The owner of WMD was extremely helpful and pretty much nailed my heat profile. I bought the first sauce I tasted after trying a few others and going back to it. I asked what the craziest thing in the store was and he directed me to the bhut jolokia that I read about on Meal Ticket. They call it the ghost pepper.
While Mr. Bobby Bolders makes a ton of his own sauces, from organic ingredients wherever possible (most are vegan, just ask), he also carries a variety of other bottles. Bobby's sauces are categorized by heat degree.
To taste them all, my tortilla press man made a batch of whole wheat tortillas, fried, sliced, and then baked them into chips. You can see the balls of whole wheat tortilla dough all ready to go.
WMD, 1212 South St.
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