Thursday, August 23, 2012

NYC Eats Part 2

I told you I would get back to the city and try another restaruant. Finally I did! This time I tried Cafe Blossom in West Village. Blossom has three different locations in the city, each has a slightly different menu. We walked the Highline and ended up not too far from West Village.

What did I actually eat? We tried the steamed cashew cheese dumplings with tamari plum sauce.
I liked them. It reminded me of perogies. Definitely going to remake something like this. The sauce on the other hand was good, but not sure how much I liked it. It was very strong and the two items paired together didn't really do it for me. Not knocking the restaurant cause I did enjoy the dish, but when I remake it I might try a different sauce. We will see.

For my dinner I had the quinoa salad, field greens, black beans, roasted sweet corn, avocado, bell peppers, spicy red quinoa, poblano chili dressing.
I thought there was going to be more quinoa but I really liked it. The dressing was so good, had a nice heat from the poblano chili. It wasn't to over powering though. I should have gotten something else though, next time.

Since I forced my guy to come with me and eat vegan food, way to be a trooper, he had a "cheese burger" bbq cheese burger, coleslaw, smoked tofu, onion rings, chipotle aioli.

It was good, he liked it too, I think. He could have just been saying that to make me feel good for bringing him there.

We also went to Babycakes bakery and I got carrot cake cupcakes and red velvet cupcakes. One spelt of each and the other their regular gluten free vegan recipe. I wanted to see how my version of things measured up to the bakeries. Let me explain that statement: I have both of their cookbooks and have made some of their cakes and such, like the frosting, and I wanted to see if I am as good as they are. Pretty darn close (if not better haha) just saying. I don't have pictures of these, cause I left them out of the fridge to long and the frosting started to melt so they weren't very pretty but tasted good.

And I don't really have any recipes of my own to share with you today. Usually I do but sorry. Next time... promise!

Thursday, August 9, 2012

Garden Eats

I can not consume everything that is coming out of my garden! It is crazy how well it is doing. I have eaten enough cucumbers, zucchini, and kale (even though I love it I have had my full, almost) to last me until ... next year I guess haha. But I do love my garden this year. We tried growing beets (I will have a post dedicated to them soon) and they were great and so were their greens. Our green beans are just about done but the tomatoes are growing full force now. I haven't had enough of my lemon basil though. That stuff is great in anything, I really do put it in anything. It gives a nice fresh flavor to anything you put it in. Love it!!

So what have I been making lately...

Garden tacos: roasted zucchini, tomatoes and lemon basil from the garden along with roasted mushrooms, guacamole, brown rice tortillas, and Daiya cheddar style cheese.

Garden hash: baby zucchini, baby beets, kale, tomatoes, and lemon basil from the garden and a left over baked potato and Daiya cheddar cheese. This came out shockingly great. I was nervous how the "cheese" would taste with the beets and kale, but yum!

Oh I totally forgot to mention the eggplant we are growing!

Eggplant Pizza-ish: roasted eggplant on a brown rice tortilla with Diaya mozzarella style cheese, topped with tomatoes and lemon basil (getting the jest yet on the lemon basil? =]).

Funny how all my food kinda looks the same, it isn't I promise!

And I made a kale dip like pesto thing....

Kale Pumpkin Seed Pesto

1/4 cup toasted pumpkin seeds
1 lemon, zested and juiced
2 tablespoons tahini
1/4 teaspoon each cumin, coriander, and black pepper
6 kale leaves
1/4 cup lemon basil
2 tablespoons water

Place the pumpkin seeds, lemon juice, zest, tahini, and spices in the food processor.

Pulse is a few times to start to chop the seeds.

Add in the kale and lemon basil.

Turn on the processor and slowly add in the water as needed.

Serve how ever you like, I ate it more like a dip with cucumbers and tomatoes but top some pasta with that stuff!

I was watching TV the other day and saw a new donut pan! They are the long twist like donuts and was like "Oh I want that!" and my mom was like "You don't even use the ones you have." True dat momma.

Carob Banana Donuts

1/2 cup whole wheat white flour
1/2 cup carob powder
1/4 teaspoon salt
1 tablespoon baking powder
1 large ripe banana
1 tablespoon flaxmeal
1 tablespoon water
1/4 cup cacao nibs (optional)

1/2 cup cashew butter
2 teaspoons cinnamon

Preheat the oven to 375 degrees. Spray/grease 1 large sized donut pan.
Mix the flaxmeal with the water.

Mash the banana.

Add in the flax egg.

Add all the dry ingredients.

Fold in the cacao nibs if you want or add in carob chips. Or a nut, whatever or don't. Place in a zippy bag.

Cut off on tip and pipe the batter into the pan. Bake for 18 to 20 minutes. Turning the pan during baking.

For the frosting mix the cashew butter with the cinnamon. Top donuts when you are ready to eat them.

Yay!! That is all for now....

Sorry about not posting in a while, but like I said a beet post will be coming!!