Vegan Dish of the Week – Tahini Pasta

02 Thursday May 2013

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GUYS I MADE PASTA AND IT TASTED LIKE HUMMUS ON NOODLES.

And Jay has eaten leftovers gleefully almost every day for lunch this week.Serve topped with extra paprika

This is SO good.  I thought of it last week when we did our whole vegan shenanigan, and I really like the idea of giving you guys and my gut a vegan recipe every once in awhile.

Hummus is one of those things that’s always touted as naturally vegan without any modifications so I thought….why not make the flavors of hummus coat a pasta?  And why not stir some mint into that?

I did it, and it was REALLY good.  It was raining on this particular day, so the photo gods weren’t exactly on my side.  We watched Argo while we ate it, too, and I’d HIGHLY recommend that flick to anyone who lives under a rock like we do and hasn’t seen it yet.

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Wednesday Night Dinner

01 Wednesday May 2013

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Last Wednesday I made this for my sister and her friend, so this Wednesday I’m showing it to you.

Makes sense, right?Plate of chicken

It does.

One vegan dish and one healthy chicken dish and one yummy salad.  All easy and fast,  and together makes for a totally balanced meal.

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Restaurant Review – Gyu-Kaku NYC

01 Wednesday May 2013

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Oh guys. 

I waited to tell you about this because the pictures just made me so wistful for everything about this place.

Pretty place setting

This is Gyu-Kaku, a Korean BBQ chain that calls itself a Japanese BBQ chain that has a location 2 blocks from where we stayed a few weeks ago.

In Japan, this style of eating is called Korean BBQ.  In America, it’s called Japanese.  I with I knew why, really.  I think maybe something to do with politics?  Really and truly – the owner of the sushi restaurant I used to work at told me one time that so many Chinese restaurants have Tokyo/Japan/Hibachi in the name because Americans currently are more favorable towards Japan compared to other Asian countries.

Fascinating?  Boring?  Wrong?  We can all make up our own minds about that.

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Wedding Deets – Invitations & Such

30 Tuesday Apr 2013

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It has happened, folks.  Wedding invitations have been sent out.

Jay has mimed choking/fainting/freaking out approximately 8,927 times over the last three days, give or take. Thank You Monogram

A-hole.

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Health Kick – Baked Chicken Parmesan

29 Monday Apr 2013

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Well.  It’s Monday.

I had a work event last night and it basically rained all weekend so….LUCKILY it’s sunny now while I’m inside?

Awesome. Slice and serve with marinara

The good news is that Jay’s home for a week before leaving for another week (new job.  lots of travel.  boo.), so we’re having fun being together and liking each other.  Absence made made our hearts fonder or something.

So, this chicken.  I had to wait until after vegan week to show it to you because, clearly, it’s not vegan. 

It is, however, nice and light compared to regular fried chicken parm, and it’s hugely flavorful.  

PLUS.  It’s got bread coating so…you can kind of get away with eating it with just a salad and still feel carbed-up without eating pasta?  

You’ll love this.  Promise. 

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Vegan Banana Ice Cream 2 Ways

26 Friday Apr 2013

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I made us ice cream.

It was my first time.  It was good.  

Ew.  Sorry. 

Three ramekins of ice cream

ANYWAY.  I just really couldn’t figure out anything better to make for our last day of Vegan Week besides dessert.  It’s been a great week!  I have lots more vegan ideas for us, so this is definitely not a one-time thing.

The ice cream, though.  You’ve heard about this, yes?  There’s ONE ingredient.  It’s bananas.  The ingredient, not the feeling of making the ice cream. Spoon in ice

You blend it up, and BAM.  Ice cream.  Something about the composition of the fruit makes the pureed product really light and airy, like it’s been whipped, and you can’t tell that there’s no cream or other additions in it. 

I added some flavorings because I felt like it, but the plain version was delicious too.  Ice cream for breakfast!

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Lemon Artichoke Risotto – Vegan!

25 Thursday Apr 2013

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Guys.

I know I talked yesterday about how risotto is, like, so totally easy to make vegan, blah blah blah, but I was so serious about it that I wanted you have a new version to try out.Small ramekin of risotto

Also.  I tried tofutti!  You know that stuff that’s made with soy but tastes like cream cheese?  I bought some so that I could try it and report back to you.  

Verdict coming later. 

First, though, risotto.  It’s SO simple, but the flavor is REALLY intensely lemon.  The key is to use lots of zest but put it in right at the very end so that you don’t lose the flavor while the rice cooks. 

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Wednesday Vegan Food

24 Wednesday Apr 2013

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…which, in reality, is no different than vegan food any other day, but you’ll forgive the title, yes?

Yes.

As promised, we’re going to go over some SO DELICIOUS recipes and discuss how they might be made vegan without sacrificing all the dang flavor. 

So, like, cheese nachos won’t be on the list.  Sorry. 

If you’re not up to date, Monday we had a list of foods that are SO delicious and already vegan, and Tuesday we had a fun new Asian-style vegan meal together.

So today, let’s look at some favorites and veganize them, ok?

Ok.

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