Archive of ‘vegan’ category

Isa Live at City Winery, NYC

I'm starving. #isa #citywinery #isacitywinerynyc #vegan

Menu

When I first heard about Isa Chandra Moskowitz going on a culinary tour I knew that I had to go. I immediately posted on facebook seeing who would go and of course my vegan bestie, Dianne,  jumped on board and snatched up 4 tickets for the two of us and our husbands. My husband was a bit skeptical about the whole thing. He didn’t really understand what would actually be happening and quite frankly neither did I. I just knew I wanted to see Isa speak and eat her food. 

We arrived early and with ease. NYC on Superbowl Sunday is a ghost town. It was great! It was fun to just sit and chat and people watch. Waiting to see people we know in real life or recognize from online. 

1st Course at Isa Live in NYC #isacitywinerynyc #vegan #isalive

First Course

When it was time for the whole evening to officially start our first course was brought out. It was a Caesar Salad with Brussels Sprouts it came with grilled tofu, tahini caper dressing and pine nuts. Our plates unfortunately didn’t get any of the pine nuts. Through instagram I can tell that a lot of people did get pine nuts so it was just a mishap for us..I guess? Besides the missing pine nuts it was a delicious salad! The tofu was perfect. Just perfect. We aren’t big tofu eaters, especially my husband, and he even liked it. He also doesn’t like Brussels Sprouts but by the magic of Isa he enjoyed these. 

Second Course: Tamales #isalive #vegan #citywinerynyc

Second Course

This was the course I was looking forward to the most. The Tamale! I love tamales. Love them. I happened to also really love this tamale. Made with a lentil chorizo and served with guacamole and mole rojo. The menu said it came with a coconut sour cream but like the pine nuts…we didn’t get it. Besides the missing sour cream, like the pine nuts above, it was a great dish. The tamale had a perfect texture and the filling wasn’t overpowering. The guacamole was fresh tasting and the mole rojo had a great cinnamon flavor to it that mixed well with everything else on the plate. I wish I could have eaten another one!

Third Course: Chickpeas and Dumplings #vegan #isalive #isacitywinery

Third Course

Chickpeas and Dumpling, a creamy chickpea stew. It was a great dish for a snowy night. So comforting and warm. I’ll eat anything that has a dumpling in it. The secret to this dish, as demonstrated by Isa cooking on stage, was adding cashew cream to the stew. A favorite trick of mine to use at home. Cashews make everything better in my opinion.

Fourth Course: chocolate mousse cupcake #vegan #isalive

Fourth Course 

Of course the perfect way to end a meal is with a chocolate cake…or Isa’s Chocolate Mousse Cupcake.  A chocolate cupcake, chocolate mousse on top, coconut whipped cream and raspberry sauce. It doesn’t get any better. I will say that I found the cake to be very salty BUT I liked it. I don’t know if that was a mistake in the kitchen or intentional but I really liked it that way and would eat it that way again, happily!

Isa was of course her charming and beautiful self onstage. Telling us about each course, showing us how she made some of the components, answering questions from the crowd about cooking, her new restaurant Modern Love and beauty tips like how she gets her eyeliner so perfect. 

It was such a lovely evening with great friends, good food and no traffic while driving back to NJ in the snow storm that was just beginning as we left! I would do it all over again! Yay Isa!

(not pictured was the Wine Tasting Menu that both Dianne and I ordered. 4 wines. 1 for each dish.) 

Soup Swap

Dianne's Spicy Dahl and Carrot Soup

Spicy Dahl and Carrot Soup by Dianne

The idea of a food swap has always been intriguing to me. Last year I even secured some food swap themed URL’s in hopes of starting one locally. While that hasn’t happened yet, on my end, two friends of mine have recently held swaps. The first was a vegan/gluten free food swap at my friend Jen’s house. I came home with many quinoa dishes, a delicious hummus, a black rice, mushroom and lemongrass dish and a walnut sauce. I contributed coconut chocolates. I have no photographic evidence of this event at all or of any of the food I took home! 

A few weeks later my friend Dianne held a Soup Swap on National Soup Swap Day. This day I do have photographic evidence of..but of just the soups…I didn’t take pictures of the amazing appetizers Dianne served at her swap. 

Chef AJs Red Lentil Chili

Chef AJ’s Spicy Red Lentil Chili by Jen

Everyone in attendance brought 4 quarts of soup in four 1 quart containers…mostly mason jars. Since only 4 of us were able to attend we were each able to bring home one of each soup. Lucky us! 

I made my Quinoa, White Bean and Vegetable Tomato Soup, I’ll be sharing the recipe for it this week! 

Dianne made a Spicy Dahl and Carrot Soup with little baggies of Spiced Pumpkin Seeds. 

Jen made Chef AJ’s Spicy Red Lentil Chili with instructions to add scallions, hot sauce, salsa..etc..on top. 

Last but not least The Food Duo made a White Bean and Escarole Soup. 

White Bean and Escarole Soup www.good-good-things.com

White Bean and Escarole Soup by The Food Duo

My husband and I have since consumed all of the soups and each and every one was fantastic. Its great having friends who know how to cook! I would gladly eat all of these soups again and again. 

I’m looking forward to the next food swap I attend! 

 

Rice, Beans, 3-ish ways

Dinner: black beans, yellow rice (brown), garlicky broccoli. #vegan www.good-good-things.com

Rice and Beans with Garlicky Broccoli

We are Rice and Bean fanatics. Its a weekly sometimes twice weekly meal for us. It helps that the kids, mostly, like it. With that it’s a good vehicle to hide veggies in. I usually finely grate carrots and zucchini into the beans and add some cherry tomatoes that pop and melt themselves into the beans. The kids are clueless. Its wonderful. 

Lunch: Rice and Bean Quesadilla w. Peach Salad #vegan #vegansofig #veganfoodshare #whatveganseat

Rice and Bean Quesadilla with Peach Salsa

A quick lunch the next day with reheated rice and beans pressed into a whole grain tortilla. Served with a peach salsa from Trader Joe’s. It was very refreshing for a snowy day. 

Testing out some #vegan Arancini www.good-good-things.com

Brown Rice Arancini 

This time I made a double batch of my Yellow Brown Rice. I cook the rice in rich chickenless broth and turmeric. Its so savory and delicious. I was going to use the extra rice for another meal a day or two later when a fabulous idea popped into my head: ARANCINI!!! This batch of rice was a bit sticky which is perfect for making the Italian treat. Its something I’ve been thinking about trying to make for ages now. We just never have extra rice or risotto laying around. 

I formed the rice into walnut sized balls, dipped them in unsweetened almond milk and then rolled them in mixture of bread crumbs and nutritional yeast. Fried them in olive oil and sprinkled them with salt. They were fabulous even though they were made with brown rice. They are usually made with a risotto or similar type of rice and sometimes stuffed with a meat filling or mozzarella cheese. I was really surprised how well these worked out and how delicious and simple they were. My mom was even impressed! This is definitely a recipe I’ll be fine tuning over the next month. I want to eat them all the time with various fillings! 

 

 

Peanut Butter Cup Cake

Chocolate Peanut Butter Cup Cake www.good-good-things.com

I am so excited to share this cake with you today!

It was my husband birthday, this past weekend, and we decided to have friends over instead of doing a restaurant meal. Its so hard to talk to everyone when sitting at a long table. This was much better. Everyone was able to chat and move around the house. The kids were there and other friends were able to bring their little one. It was all good.

I made all the food, which was a lot of work, but worth it.

We started with Somer’s Kick Ace Extra Sharp Raw Vegan Holiday Cheddar Cheese Ball. For a party full of omnivores this Cheese Ball disappeared! Also out for appetizers was a hummus plate with olives and pretzels and a bowl of mixed nuts. Simple. 

For dinner I made a Tomato and Roasted Eggplant Stew with Chickpeas from Veganomicon and Balsamic Roasted Tofu with Kale and Sun Dried Tomatoes by Melomeals.

I didn’t have time to take pictures of any of the food because I was too busy taking pictures of the cake I made. I’m so very proud of it. 

peanut butter frosting www.good-good-things.com

 

I made all 4- 9″ chocolate cake layers the day before the party. The morning of the party I whipped up a ton of peanut butter buttercream. I though for sure I was going to have a lot of buttercream left over for another dessert but no. Not a drop was left and I’m not someone who loads on a ton of frosting. A few hours before the party I made a quick and thick chocolate ganache and poured it over the chilled cake. Chilling the cake helped the ganache harden while dripping so it didn’t pool on the bottom of the cake. I really wanted most of the ganache still on the top of the cake with some drips down the side. I’m really pleased with how the drips turned out! 

The cake was almost 7 inches high and I swear it weighed more then my 3 year old son. I had to take a shelf out of our fridge to store it in there. 

chocolate peanut butter cup cake www.good-good-things.com

It was all worth it though. It was delicious and everyone was happy to eat it. In fact we are still eating it! With 15 people over we still had half a cake left. A really thin slice of this cake is more then enough. It could easily feed 25 people, I think. 

Thanksgiving Meals

Leek and Bean Casoulet

I guess a more normal person would have written and posted about their main meal before their desserts but we all deep down know that desserts are better and prettier then Thanksgiving meals. :)

Again, we traveled a town over this Thanksgiving with my immediate family to my Mother In Laws house with her immediate family. My mom and I did a lot of cooking and had to transport everything over. It took me a while to figure out what to make that would be easy to bring over and heat up. My husbands one request is that it not be a faux meat type of thing. I for one love Field Roasts Hazelnut Cranberry Roast En Croute. Its perfect for when you have to bring your own main dish to someone else’s house. He however has different feelings.

I also wanted to make something that everyone could eat and wasn’t screaming THIS IS A VEGAN ENTREE! I settled on the Leek and White Bean Cassoulet with Biscuits from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero. Its a favorite of ours. It was easy to transport and easy to reheat. Everyone enjoyed it. Plus I love the leftovers!

the leftovers

We had our leftover’s meal the day after. Which included more Leek and Bean Cassoulet, a doctored up stuffing and mustard roasted potatoes leftover from our son’s preschool thanksgiving party.

I’d like to talk about the stuffing I made for T’giving. For the past few years people have been raving about the bagged vegan stuffing mix you can buy at Whole Foods. I bought it this year. I was excited..then..I made it and was deeply disappointed. It was so bland. It desperately needed flavor. I was never going to buy it again! So for our leftover meal I decided to doctor up the leftover stuffing. I sauteed onions, garlic and a link of Field Roast’s Italian Sausage. The stuffing ended up being delicious! I couldn’t stop eating it. So be warned. You have to add to this stuffing mix! Friends later told me that they alway’s doctor it up. I wish I had known that before making it as is.

potluck

The Sunday after T’giving we went to a potluck at my friend Dianne’s house, where she made a delicious doctored version of the Whole Foods Stuffing. Along with a Holiday Roast from Trader Joe’s. Both versions of the recipes can be found at the blog Meet The Shannons. I’m not usually into holiday roasts besides the Field Roast ones but I have to say I really liked the Shannon’s version that Dianne made! There was more food then pictured above but I didn’t get a photo of the second plate. Having a potluck after Thanksgiving is such a good idea to keep celebrating with like minded people. 

vegan pumpkin donuts good-good-things.com

My contribution to the potluck meal were…….donuts! I can’t stop making them! 

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