Tuesday, June 23, 2009

Sushi, Martinis and Afros.

Father's Day weekend was fun. I don't talk to my father but my roommate's father and his wife came down from Portland for a few days. Last time they came for a visit we all went to a very good Japanese place across the street from my job called Momo Sushi. We went again this time. The last time they visited I wasn't vegan, so now I get the vegetarian rolls, which honestly taste just as good as their rolls tasted to me when I ate fish.



Here in Vegas we have a new outdoor shopping center called Town Square. The movie theater there is Rave Motion Pictures. There is also a martini bar there called The Blue Martini. If you go to the movies you can take your ticket stub over to Blue Martini and redeem it for 1 free martini. SWEET, RIGHT?!?! So, I got the Pomegranate martini. It was so tasty.


And I couldn't close this blog without posting my afro. I don't often put pictures of myself up on this blog, but I couldn't pass this one up.

Friday, June 19, 2009

No school= time to cook.

This school quarter is coming to an end. I have 1 more day of classes to take and then I don't have classes for 3 weeks. Oh, I am so excited! 3 weeks!!! No homework, I can work on revision of a short screenplay that I'll be producing later this year, I can watch movies and cook and relax. This past week has been pretty calm. I've been able to cook a few things:

Tortillas filled with tofu, kale, tomato and fresh garlic:
These were pretty tasty if I do say so myself. I honestly haven't had kale in months and when I first went vegan I lived off it!

Closer shot:
Strawberry BBQ Tempeh:
This is a recipe I'm working on. A strawberry bbq sauce. This was really good, but I'm not yet ready to reveal the recipe. I have time off of school so I'll be working on this. When I'm done I will surely post it!

Three Bean Salad:
-1 15 oz can White Beans
-1 15 oz can Kidney Beans
-1 15 oz can Pinto Beans
-1 rib of celery, minced
-2 tbsp onion, minced
-1-2 bulb fresh garlic, minced
-1/2 cup minced cilantro
-2 tbsp balsamic vinegar
-1 tbsp agave nectar (any liquid sweetener should do, though.)
-1/2 tsp thyme

Drain and rinse your beans and place them into a bowl that has a lid. Mince all of your other ingredients that need to be and place them in the bowl. Add your vinegar, sweetener and thyme and mix well. make sure your ingredients are evenly spread out across all of the beans. Refrigerate overnight and allow flavors to blend.

And last, but most definitely not least, my favorite brand of store bought hummus. Sabra brand Red Pepper Hummus. I was use to buying this for 5 dollars a container. 5 DOLLARS!!! That's a lot when you buy it fairly often. BUT!!! I received a tip that another store has it for HALF of that price. They did, so now I don't feel as financially guilty when I buy this.

MmMmMm... look at that swirl of goodness... *sigh*

Monday, June 8, 2009

Neener's Irresistible Polenta Fries


This was my first attempt making polenta fries. I have heard nothing but good things about them and I absolutely love polenta so I figured I'd wing it and see how they come out.


I doubt I could top the flavor of these. I feel so bad that I didn't get the chance to share with anyone. I'm home alone! These were so amazing that no sauce was needed... at all! I was smart enough to write down the recipe as I went along. It was fairly simple. If any of you have good polenta fry recipes I would love to try many different ways of making this. I have found my new favorite side. (even more than my KALETATOES!

-1 tube of ready made polenta (I got mine @ Fresh and Easy)
-1/2 cup flour
-1/4 cup nutritional yeast
-1/3 tsp dry mustard
-1 tsp sea salt
-1/2 cup + 1-2 tbsp water
-1 crushed/grated/minced clove of garlic
-1 tsp hot pepper sesame oil (optional)
-oil for frying (I used olive oil)

Cut your polenta into thick sticks and set them in the fridge until you are ready for them. Combine the dry ingredient and mix well. Then add the water, garlic and sesame oil (or any spicy oil that you have... or don't add any) and mix well so that there are no lumps.The consistency of the batter should be a little thinner than pancake batter. I used my electric mixer, so if you have one use it.

Heat a small skillet. I used cast iron because it heats evenly. Add your oil to the pan. I only used a small amount of olive oil. Remove your polenta sticks from the fridge and dip them into the batter. Make sure you there isnt too much batter on the outside of your polenta sticks when they go into the oil. I lightly scraped the batter off so that there was a perfect layer on the outside. It may be tricky and messy though. Fry them until they reach the golden brown color that causes you to salivate.

Thursday, June 4, 2009

Yes, Chipotle's Vegetarian Burritos are VEGAN...

My last few posts were a mile long each. This is going to be a short post.

Chipotle Vegetarian Burrito... MmMmMmMm...

If you get them without the obvious non-vegan items (cheese and sour cream) they are vegan friendly as well as DELICOUS!!! I am so addicted to these. If I can't decide what I want, these burritos are always what I turn to. I know they are high in calories, but I don't count calories so I'm ok. I ate half for lunch today and had half for dinner, that's how big they are. And they are under 6 dollars. I'm sold!


Oh, how I love you Veggie Burrito from Chipotle..