At Pizza Fusion, Matt ordered his customarily incongruous combo of pork sausage and vegan cheeze (I’m telling you, they give him the strangest looks), while I went for my usual roasted peppers, artichoke hearts, and roasted garlic with extra red sauce.
I made a “fruit soup” one night with raspberries, bananas, and hempseeds. It’s basically just an extra-thick smoothie, but eating it with a spoon makes it feel more like a meal than a drink.
Here’s a homemade stir fry that turned out great. I pressed, marinated, and baked the tofu according to a recipe in The Chicago Diner Cookbook, but I winged the rest of it, as usual (which is why I never seem to post stir fry recipes!).
This is a single-serving cup of chia seed pudding based on Averie’s recipe. It thickens up all on its own in the fridge.
I finally took Matt to Eden Alley, Kansas City’s first (and until just recently, it was our only) all-veg restaurant. We shared the complimentary bread and vegan agave butter, as well as a glass of fizzy, berry-flavored kombucha.
Matt got a Mediterranean platter with a baked falafel patty, hummus, wilted spinach, apple-raisin chutney, and brown rice. He went crazy over this! Before he’d even finished, he was suggesting we eat there again soon.
They have some of the best vegan tacos I’ve ever tried—local corn tortillas filled with seasoned TVP, mushrooms, onions, and cashew cheddar cheese, served with brown rice and salsa.
For dessert, we shared a slice of lemon poppyseed cake. I don’t usually go for fruity desserts (at least not when vanilla or chocolate is an option), let alone citrus ones, but this just looked too moist and delicious to pass up. With its sweet ‘n creamy glaze and chopped walnut topping, it was inexplicably stupendous. I need this recipe, stat!
One of the first things I tried making when I got my new dehydrator was corn tortillas. They turned out ok for a fledgling effort, but the sunflower seed/sun-dried tomato refried “beans” that I made alongside (recipe from Raw Food/Real World) were insanely good.
These were so.so.SO awesome! Salty and savory and truly authentic-tasting. I’ll definitely make this recipe again, and hopefully post about it too.
One night at JP Wine Bar, Matt and I shared a hummus duo—roasted red pepper on the left, plain with olives on the right, and spice-dusted, grilled pita in the center.
Last but not least, Henry and I shared a weeknight dinner at Paradise India. We started with pappadum and accoutrements, as usual.
From left to right: Henry had the baighan bharta, roasted eggplant cooked to a paste with tomatoes and onions. I had navrattan korma, nine different vegetables cooked in a creamy curry sauce, made vegan by using coconut cream in place of dairy! We also shared a piece of naan and a piece of gobhi paratha, bread stuffed with grated cauliflower. With fluffy basmati rice pilaf, the meal was complete.
Well, almost. We had to have dessert! We shared the two vegan selections on their menu. On the left is puuda, a “sweet Indian tortia made with wheat and jaggery.” On the right is bundi laddo, a “sweet made from chickpea flour and lentil.” I wouldn’t even know how to begin describing these! We rolled the almost-rice-pudding-ish puuda up in the bundi laddo, which were like thin, cardamom-flecked pancakes, and ate our own little verson of Indian crêpes. YUM!
REMINDER: Don’t forget to enter my SoDelicious giveaway by Friday, 7/23!