tag:blogger.com,1999:blog-78656496428047355152024-03-08T18:27:38.074-06:00Almost VeganChef Amber Sheahttp://www.blogger.com/profile/11751332126011127621noreply@blogger.comBlogger184125tag:blogger.com,1999:blog-7865649642804735515.post-39821287961054351282010-07-02T10:37:00.004-05:002010-07-02T10:38:45.837-05:00Almost vegan: on the move!My bags are packed and it’s time to go. The two years I’ve spent here have been great, but I have bigger and better faux-fish to fry.<br /><br />Ladies and gentlemen, update your bookmarks.<br /><b><font size="+2"><a href="http://almostveganblog.com">AlmostVeganBlog.com</a></font></b><br /><br />Please be patient with me as I tweak the design and update all the links there; it’s likely to take me a good week or two.<br />See you on the flipside!Chef Amber Sheahttp://www.blogger.com/profile/11751332126011127621noreply@blogger.com2tag:blogger.com,1999:blog-7865649642804735515.post-69094077731401370042010-06-30T10:21:00.013-05:002010-06-30T12:17:57.242-05:00Review & giveaway: YOUBARIf you’re a nutrition junkie like I am (sounds oxymoronic, doesn’t it?), you may have heard of <a href="http://www.youbars.com/">YOUBAR</a>. They’re a create-your-own-snack company that lets you invent and customize bars, protein shakes, trail mixes, cookies, and cereal. You choose the ingredients and amounts (as the nutrition calculator along the side tallies up what you’ve added) and name your snack, and they ship you your creation, handmade and custom-labeled. Cool, huh?<br /><br />For example, to build a bar, you get to pick the base (nut/seed butters and dates), protein powder (soy, rice, or whey), nuts and seeds, dried fruits and berries, sweetener (honey, agave, or brown rice syrup), seasonings/chocolate, grains/cereal (granola, crunchy rice, or oat bran), and vitamin infusions. You can even customize the amounts and ratios of various components. The options are dizzying, and the possibilities endless.<br /><br />For ease and convenience, you can also purchase predesigned/preformulated products. Joel at <a href="http://www.youbars.com/">YOUBAR</a> kindly sent me some samples recently of their most popular shakes...<br /><br /><img src="http://farm5.static.flickr.com/4081/4745282053_37ffa5f9b9.jpg"><br /><br />...bars...<br /><br /><img src="http://farm5.static.flickr.com/4142/4745922864_83074f4445.jpg"><br /><br />...and trail mixes! Although some of these were not vegan, due to inclusions of whey protein, egg white powder, or honey, they still earned high nutrition marks with me thanks to their short ingredient lists and high percentage of organic ingredients.<br /><br /><img src="http://farm5.static.flickr.com/4079/4745287165_e92c7094bf.jpg"><br /><br />The first thing I tried was the Blended Bliss shake mix, containing whey protein, organic cane juice, organic strawberries, organic bananas, and organic vanilla.<br /><br /><img src="http://farm5.static.flickr.com/4076/4745928106_481d7c4cf8.jpg"><br /><br />I threw it in my Vitababy with some strawberries, blueberries, and almond milk, and blended it to perfection. The sweetness and bright strawberry flavor made it a great addition to my morning smoothie.<br /><br /><img src="http://farm5.static.flickr.com/4123/4745292047_d182ea257b.jpg"><br /><br />I blended the Vanilla Dream shake, which is just soy protein, organic cane juice, and organic vanilla powder, with almond milk and blueberries, and it was just as good as the Blended Bliss variety.<br /><br /><img src="http://farm5.static.flickr.com/4095/4745933406_728803e2c9.jpg"><br /><br />The Breakfast Bar is dates, egg white powder, honey, cocoa powder, instant coffee crystals, and cinnamon. Of the bunch, this was my least favorite, but probably because of the cinnamon—I’m not a huge fan, and it contained quite a bit of it. The texture was great, though; dense and chewy, it tastes like it came out of your own kitchen.<br /><br /><img src="http://farm5.static.flickr.com/4098/4745297543_aedced0043.jpg"><br /><br />On the other hand, my favorite of the bunch was <i>easily</i> the Honey Cashew bar, containing cashew butter, whey protein, nutty rice cereal, and organic honey.<br /><br /><img src="http://farm5.static.flickr.com/4123/4745938554_b40225138f.jpg"><br /><br />SO. SO. SO. GOOD! The cashew butter melted in my mouth while the crispy rice cereal that studded the bar provided a gentle crunch, and the honey lent just the right amount of sweetness. I could seriously eat an entire box of these babies; they taste homemade in the best possible way—in fact, this bar reminded me a little of my <a href="http://almostvegankc.blogspot.com/2010/04/no-bake-almond-butter-balls.html">no-bake almond butter balls</a>.<br /><br /><img src="http://farm5.static.flickr.com/4102/4745303221_cc085a3c6b.jpg"><br /><br />The Mix Up Your Day trail mix has oat bran sesame sticks, organic cashews, almonds, dried pineapple, goji berries, and shredded coconut. The pineapple was a little hard to chew, but the crunch of the sesame sticks was nice with the raisin-like goji berries and the raw nuts.<br /><br /><img src="http://farm5.static.flickr.com/4121/4745305863_5d8881aff3.jpg"><br /><br />The Best Trail Mix contains almonds, organic cashews, walnuts, organic sunflower seeds, dried sweetened blueberries, sweetened cranberries, and Sun Drops original chocolate candies. This was great! It tastes like something you’d want to munch on during a long hike or bike ride. The Sun Drops were a fantastic addition to the raw nuts and dried fruits.<br /><br /><img src="http://farm5.static.flickr.com/4099/4745946958_6259706366.jpg"><br /><br />Ok, I know what you really scrolled down for!<br /><font size="+2"><b>ALMOST VEGAN GIVEAWAY #2</b></font><br />Since the shakes, bars, and trail mixes Joel sent me were individually packaged, I want to share the bounty with one of you! Here’s what you’ll win, and the contents of each:<br /><br /><b>Breakfast Shake:</b> whey protein, egg white powder, organic cane juice, cocoa powder, organic bananas<br /><b>Great Date with Chocolate bar:</b> organic dates, whey protein isolate, organic honey, cocoa<br /><b>Chocolate Peanut trail mix:</b> dark chocolate-covered raisins, Oatios organic toasted oat cereal, organic raisins, apples, organic peanuts<br /><small>***Please note that some of these contain non-vegan ingredients.***</small><br /><br /><b>HOW TO ENTER:</b> Go to <a href="http://www.youbars.com/">YOUBARS.com</a> and play around at designing your own bar, shake, trail mix, cookie, or cereal. Then come back here and <b>leave a comment below describing your creation</b>!<br />For extra entries (leave an <i>additional</i> comment for each one):<br />–Link to this giveaway on your blog, Facebook, Twitter, etc.<br />–Follow me on Google Friend Connect (or let me know you already do)<br />–Add me to your blogroll (or let me know I'm already on there)<br /><br /><b>The deadline for entries is Tuesday morning, July 6th, at 9:00am CST</b> (which is around 3pm that afternoon for anyone <a href="http://fussfreeflavours.com/">in the U.K.</a> and midnight that night for those of you <a href="http://wayfaringchocolate.wordpress.com/">in Australia</a>). I’ll be choosing the winner at random. Good luck!<br /><br /><img src="http://farm5.static.flickr.com/4075/4745311045_3868f25e1f.jpg"><br /><br />In the meantime, if you’d rather try building your own bar, shake, or trail mix, head on over to <a href="http://www.youbars.com/">YOUBARS.com</a>, where you can get 5% off your order by entering coupon code ALMOSTVEGAN at checkout!<br />(P.S.—While you're at it, why not enter <a href="http://rawon10.blogspot.com/">Lisa</a>'s <a href="http://rawon10.blogspot.com/2010/06/june-27-2010.html">e-book giveaway</a>?)<br /><br /><b>If you like this, you might also like...</b><br /><a href="http://almostvegankc.blogspot.com/2010/06/review-sunland-peanut-butter.html">Review: Sunland peanut butter</a><br /><a href="http://almostvegankc.blogspot.com/2010/05/honey-almond-power-bars.html">Honey almond power bars</a><br /><a href="http://almostvegankc.blogspot.com/2009/06/very-berry-green-smoothie.html">Very berry "green" smoothie</a>Chef Amber Sheahttp://www.blogger.com/profile/11751332126011127621noreply@blogger.com9tag:blogger.com,1999:blog-7865649642804735515.post-36655547464390985542010-06-28T15:51:00.005-05:002010-06-28T15:57:30.321-05:00Raw vegan bliss in Dallas(Don't miss <a href="http://almostvegankc.blogspot.com/2010/06/almost-vegan-in-dallas-iii.html">part one</a> of this trip!)<br /><br />Before leaving Dallas on Memorial Day, Matt and I stopped at <a href="http://www.blissrawcafe.com/">Bliss Raw Café & Elixir Bar</a> for lunch. After the rawesome experience at <a href="http://almostvegankc.blogspot.com/2010/06/raw-revelry-at-105-degrees.html">105 Degrees</a> a couple days prior, I was excited to feed my body some more raw goodness.<br /><br /><img src="http://farm2.static.flickr.com/1104/4725336703_ab83652a14.jpg"><br /><br />We found Bliss Café on a busy street in north Dallas, next to a shack-like Mexican joint and across the street from a drive-thru liquor store (oh, Texas). It’s <i>teeny</i>! It also turns out they have no indoor seating, but luckily their patio is shaded and well-ventilated, so the hot day didn’t interfere with our meal at all.<br /><br /><img src="http://farm2.static.flickr.com/1234/4725989326_696a1fc507.jpg"><br /><br />We had to try some of their namesake elixirs, so I ordered the sampler trio, consisting of 2-oz. pours of three of their bestsellers. The Chocolate Bliss ("raw cacao superfood power blend, vanilla agave, tocotrienols, cacao butter, and orange oil") was thin, almost chocolate-milk-like, and had a deep, rich chocolate flavor. The Paradise Lemonade ("goji berry-aloe lemonade with superfood pizzazz") was fascinating; tart and fruity from the goji with a sour tang from the aloe. This one was Matt’s favorite. The Hemp Horchata ("hempseed and cinnamon silky delight") was creamy and smooth with just the right amount of spice. I thought the latter would be a sure bet for my favorite (<a href="http://almostvegankc.blogspot.com/2010/04/almost-vegan-in-chicago-22.html">I looove horchata</a>!), but in the end, I couldn’t decide which I liked best.<br /><br /><img src="http://farm2.static.flickr.com/1028/4725991774_dbce9dd49d.jpg"><br /><br />Matt got the Bliss Burger, a sunflower seed patty served on an onion “bun” with lettuce, tomato, onion, and avocado. He enjoyed it more than he expected to, especially with the raw ketchup and "mayo" it came with.<br /><br /><img src="http://farm2.static.flickr.com/1059/4725994202_d2ed244455.jpg"><br /><br />I got the Cowboy Rawko Tacos, dehydrated corn tortillas with chipotle-sunflower seed "beans," guacamole, nacho cheeze, sour kream, pico de gallo, and sides of salsa verde and salsa roja.<br /><br /><img src="http://farm2.static.flickr.com/1089/4725348845_b14e0992f9.jpg"><br /><br />Is that gorgeous, or what?! In my excitement, I neglected to ask them to hold the lettuce. If you read this blog with any regularity, you’ll know that I do not eat lettuce, salad, greens, or leaves of any kind. Can’t stand any of it; don’t ask me why. (I realize I may be the only salad-hating vegan out there!) But these tacos, with their pliable shells, piquant "bean" filling, and tasty toppings, were so good that I set aside my hatred for all things leafy and green and just dug in. Matt almost fell out of his chair when he saw me eat a forkful of lettuce, and insisted on documenting the unprecedented occasion by taking a photo.<br /><br /><img src="http://farm2.static.flickr.com/1329/4725351347_cb2ef47be7.jpg"><br /><br />I stepped outside to take a couple pics while Matt relaxed at the table.<br /><br /><img src="http://farm2.static.flickr.com/1004/4725986966_2ac479e9cd.jpg"><br /><br />For dessert, we had their raw cheezecake of the day, which happened to be raspberry. It was still a little frosty when it arrived at our table, but considering the sky-high temperature outside, we relished those first icy bites. The berry-cashew filling melted on our tongues and offered sweet respite from the heat of the day, while the tender date-walnut crust provided a pleasantly chewy complement. It was a cooling, refreshing end to a wonderful, summery raw meal.<br /><br /><img src="http://farm2.static.flickr.com/1245/4726001870_8fddb2bf48.jpg"><br /><br />Considering I snacked on raw cashews and apple slices during the car ride that afternoon, and we swung back by <a href="http://almostvegankc.blogspot.com/2010/06/raw-revelry-at-105-degrees.html">105 Degrees</a> for dinner that evening, I ate almost completely raw that entire day. Do I need to rename this blog "Almost Raw"?! Not yet, but who’s to say where the future will take me.<br /><br /><b>If you like this, you might also like...</b><br /><a href="http://almostvegankc.blogspot.com/2010/06/raw-revelry-at-105-degrees.html">Raw revelry at 105 Degrees</a><br />Dallas <a href="http://almostvegankc.blogspot.com/2008/08/almost-vegan-in-dallas.html">2008</a> and <a href="http://almostvegankc.blogspot.com/2009/08/almost-vegan-in-dallas-ii.html">2009</a><br /><a href="http://almostvegankc.blogspot.com/p/travels.html">All my other travels</a>!Chef Amber Sheahttp://www.blogger.com/profile/11751332126011127621noreply@blogger.com13tag:blogger.com,1999:blog-7865649642804735515.post-54825447505116392462010-06-25T11:26:00.006-05:002010-06-25T11:36:09.408-05:00Almost vegan in Dallas IIIThe night before Matt and I ate at <a href="http://almostvegankc.blogspot.com/2010/06/raw-revelry-at-105-degrees.html">105 Degrees</a>, en route to Oklahoma City, we stopped in Wichita (about 3 hours southwest of Kansas City) for dinner. A web search beforehand had revealed that Wichita has ONE veg restaurant, which, to be honest, was more than I expected. I mean, <a href="http://en.wikipedia.org/wiki/Dennis_Rader">serial killers aside</a>, Wichita’s not all bad; I <a href="http://almostvegankc.blogspot.com/2009/08/almost-vegan-in-dallas-ii.html">wrote previously</a> about eating "the best baklava in Kansas!" there. Still, I was pleasantly surprised to have discovered <a href="http://www.zen-vegetarian.com/">Zen Vegetarian</a>.<br /><br /><img src="http://farm2.static.flickr.com/1187/4725945232_35c6309f2b.jpg"><br /><br />It was clean and quaint, and quiet for a Friday night. I’d scoped the menu ahead of time, so I knew I wanted the Macadamia Surprise (<i>tell</i> me you don’t love that name!). It was described as "Chunk soy protein sautéed with snow peas and macadamia nuts in a wonderful special brown sauce." Wonderful <i>and</i> special? Say no more! The "chunk soy protein" actually turned out to be seitan (which isn’t soy-based at all, but whatever), and carrots and baby corn accompanied the snow peas. The seitan and the nutty brown rice were nice and chewy, and the sauce was thick and slightly sweet. Besides just a couple stale macnuts, this was very enjoyable.<br /><br /><img src="http://farm2.static.flickr.com/1329/4725950968_bb37bc0306.jpg"><br /><br />As good as mine was, I actually liked Matt’s better. He got Zen’s [brown] Rice Bowl with "soy ocean fillet," which was, again, seitan. Pan-fried to crisp perfection, it did indeed have a salty "sea"-taste to it, and with those snappy green beans and that killer teriyaki sauce, it was the winner of the night.<br /><br /><img src="http://farm2.static.flickr.com/1249/4725299913_da4a084c17.jpg"><br /><br />We carried on to OKC, crashed at a $40 hotel alongside I-35, and ate at <a href="http://almostvegankc.blogspot.com/2010/06/raw-revelry-at-105-degrees.html">105 Degrees</a> the next morning.<br /><br />When we got to Dallas Saturday afternoon, we found that we’d scored a $220/night room at a Holiday Inn for just $59/night. (Internet, I heart you.) Jubilantly, we drove to our predetermined dinner destination—<a href="http://www.kalachandjis.com/">Kalachandji’s</a>, a vegetarian Indian buffet that turned out to be inside a Hindu temple. It was a very unique setting, complete with muffled chanting audible from the worshipers down the hall. Sadly, I don’t have a pic of my plate, but I do recall eating rasam, veggie pakoras, saag tofu, vegetables korma, aloo gobi, brown basmati rice, and (believe it or not) veg lasagna, plus kheer, apple cobbler, and carob-walnut halvah for dessert. Omnivorous Matt actually enjoyed this place even more than I did.<br /><br /><img src="http://farm2.static.flickr.com/1232/4725953750_63dca2f2b1.jpg"><br /><br />On Saturday night, we went to a private house party of sorts, where we stayed very late. As such, we woke up on Sunday a little...bleary. Luckily, in my trip-planning clairvoyance, I’d prepared for such grogginess, and we hit the Oak Cliff location of the <a href="http://www.spiraldiner.com/">Spiral Diner & Bakery</a> for brunch.<br /><br /><img src="http://farm2.static.flickr.com/1254/4725308259_cb2ee52dc3.jpg"><br /><br />Remember when <a href="http://almostvegankc.blogspot.com/2010/04/almost-vegan-in-chicago-21.html">I ate at the Chicago Diner</a>? This was similar, with a cute 50’s-retro feel, colorful décor, and punky, tattooed wait staff. I filled my coffee cup at their self-serve bar (which stocked soymilk, raw sugar, stevia, and several flavored agave nectars), while Matt had a berry smoothie made with apple juice and soymilk.<br /><br /><img src="http://farm2.static.flickr.com/1120/4725310711_a4a52b023f.jpg"><br /><br />Matt ordered the Lumberjack platter; classic diner brunch food—biscuits and gravy, veg sausage, and tofu scramble.<br /><br /><img src="http://farm2.static.flickr.com/1381/4725963982_ebefca7af5.jpg"><br /><br />Always in the mood for salty stuff after a night of drinking, I had Bryan’s Brutal Tacos—three soft corn tortillas stuffed with seasoned seitan, corn, peppers & onions, and spicy salsa, served with vegan sour cream, tomatoes, guacamole, black beans, and lime wedges for spritzing. This was SO much food, but let me tell you, it hit.the.spot.<br /><br /><img src="http://farm2.static.flickr.com/1083/4725313411_f1046bed76.jpg"><br /><br />We spent the afternoon driving around the Highland Park area, ogling the majestic homes there, before stopping back by the hotel and then refueling at <a href="http://www.newstartveggiegarden.com/Site/Welcome.html">New Start Veggie Garden</a>, a vegetarian Asian buffet.<br /><br /><img src="http://farm2.static.flickr.com/1423/4725318347_c0496f02dc.jpg"><br /><br />I ate all kinds of yumminess, including sushi, spring rolls, brown and fried rices, pumpkin soup, sesame "chicken," baked tofu, egg rolls, vegetable tempura, spicy noodles, string beans, and rice vermicelli.<br /><br /><img src="http://farm2.static.flickr.com/1433/4725321109_433bf557c5.jpg"><br /><br />They also had a small shop inside the restaurant, which of course I had to browse. I came away with a pound of curry powder, a pound of raw cashews, a jar of raw honey, and – most exciting of all – a massive bag of Himalayan pink salt.<br /><br /><img src="http://farm2.static.flickr.com/1118/4725323675_f46a1376c1.jpg"><br /><br />I’ve read so much about this stuff and other bloggers’ love for it, but was never willing to pony up $10 for a measly 4 oz. at Whole Foods. So when I saw that this 5-lb. bag cost only $25, I snatched it up. It’ll probably take me years to use this amount of salt, but at 5 bucks a pound, how could I pass it up?<br /><br /><img src="http://farm2.static.flickr.com/1198/4725326237_9db095b0ec.jpg"><br /><br />That evening, we dressed to the nines and went to a goth club in downtown Dallas called <a href="http://www.thechurchdallas.com/">The Church</a>. The place was incredible; everything I hoped it would be, with multiple bars, DJs, and lounges (including an awesome two-floored, chandeliered main room), a rooftop patio with great views of the skyline, and possibly the best music selection I’ve ever heard in a bar or club. All in all, we had a fantastic day <i>and</i> night.<br /><br /><img src="http://farm2.static.flickr.com/1076/4725334235_053f6c1341.jpg"><br /><br />Come back Monday too see our last meal in Dallas. Hint: it was raw bliss!<br /><br /><b>If you like this, you might also like...</b><br /><a href="http://almostvegankc.blogspot.com/2009/08/almost-vegan-in-dallas-ii.html">Dallas 2009</a><br /><a href="http://almostvegankc.blogspot.com/2008/08/almost-vegan-in-dallas.html">Dallas 2008</a><br /><a href="http://almostvegankc.blogspot.com/p/travels.html">All my other travels</a>!Chef Amber Sheahttp://www.blogger.com/profile/11751332126011127621noreply@blogger.com11tag:blogger.com,1999:blog-7865649642804735515.post-47912087297576941012010-06-23T11:52:00.026-05:002010-06-23T17:26:05.953-05:00Raw revelry at 105 DegreesI’d heard about it. I’d read about it. I’d researched it online. I’d seen tales of it on other blogs, both from those who have dined there (like <a href"=http://kristensraw.blogspot.com/2009/10/raw-vegan-travel-oklahoma-city-ok-at.html">Kristen</a>) and those who have actually attended the <a href="http://105degrees.com/theacademy/">academy</a> (like <a href="http://www.pure2raw.com/category/105-degrees-academy/">Michelle</a> and <a href="http://girlonraw.com/category/105degrees/">Robyn</a>). And finally, over Memorial Day weekend, I had the opportunity to visit (and stuff my face at) <a href="http://www.matthewkenneycuisine.com/">Matthew Kenney</a>’s all-raw restaurant <a href="http://105degrees.com/">105 Degrees</a> in Oklahoma City, OK. <i>The</i> Matthew Kenney, visionary king of raw, vegan, living, organic cuisine. <i>The</i> 105 Degrees, a groundbreaking, state-of-the-art facility housing the first-ever school for budding raw chefs. To say I was excited would be an outrageous understatement.<br /><br /><img src="http://farm2.static.flickr.com/1062/4725145853_70571d284b.jpg"><br /><br />Matt (<i>my</i> Matt, not Mr. Kenney!) and I left Kansas City after work on Friday, and finally arrived in Oklahoma City after midnight. (More on our Friday night meal later this week.) We headed into the city shortly after 11am, navigated the <a href="http://www.shopclassencurve.com/">Classen Curve</a> with ease, and arrived at our destination immediately awed. The floor-to-ceiling glass windows are stunning, allowing you peer right in at patrons eating in one half (the <a href="http://105degrees.com/thecafe/">café</a>) and students working in the other (the <a href="http://105degrees.com/theacademy/">academy</a>). Inside the clean, bright space, the employees were dressed smartly, and the kitchen was completely open to the dining room (no ovens, no problems!). It’s readily apparent how thoughtfully designed 105 Degrees is. Everything there, from the lighting to the bamboo tables, is eco-friendly and sustainable. The smoothie I ordered to start even came with a glass straw.<br /><br /><img src="http://farm2.static.flickr.com/1415/4725798066_41fa14541c.jpg"><br /><br />Said smoothie was called the Blue Bee Milkshake—blueberries, local honey gelato, white chocolate, and bee pollen. Yes, <i>raw vegan local honey gelato</i> and <i>raw vegan white chocolate</i>. This was one of the best smoothies to ever pass my lips. Matt (who also sipped on a mimosa) was equally blown away by it.<br /><br /><img src="http://farm2.static.flickr.com/1214/4725151269_f4f989a30f.jpg"><br /><br />Matt ordered a taco salad, which came topped with a huge fan of avocado and crumbled dehydrated corn chips. We all know I'm not a salad person, but I tried some of the corn chip bits, and they were much crunchier than I thought anything dehydrated could be.<br /><br /><img src="http://farm2.static.flickr.com/1311/4725153999_a696c38f16.jpg"><br /><br />My entrée...oh, my entrée. This raw mezze platter was absolute love at first bite. The marinated olives were herby and succulent. The eggplant chips were mildly seasoned with a crisp bite and a hearty chew. The macadamia hummus was impossibly creamy, and so rich that the mere 1/4 cup of it satisfied me. The hemp seed tabbouleh was crunchy and refreshing, and the <i>warm</i> nut-based falafel absolutely melted in my mouth. This was simply the best meal I could have ever hoped for at a raw food restaurant, and one of the best at <i>any</i> restaurant, period. "Delicious" does not even begin to tell the tale.<br /><br /><img src="http://farm2.static.flickr.com/1128/4725806096_783a86f87c.jpg"><br /><br />We would have been fools not to indulge in dessert! Matt let me choose, and I couldn’t resist the raw white chocolate mud pie. One word: DENSE. No, two words: DENSE and DIVINE. This was like an ultra-rich white chocolate fudge atop a dark brownie base, sitting beside a pool of cacao-nib-dusted ganache. In other words, an orgasm on a plate. We both utterly adored this.<br /><br /><img src="http://farm2.static.flickr.com/1382/4725159637_3d20896390.jpg"><br /><br />I browsed through the <a href="http://105degrees.com/theshop/">shop</a> for a few minutes, gazing longingly at all too many items, before leaving, sated and giddy with raw glee. As I’m sure Matt would tell you, I couldn’t stop talking about this meal...which is why it’s not surprising at all that we stopped back by 105 Degrees <i>again</i> on our way home Monday. (More about the days in between later this week.) I called ahead, and we picked up a couple smoothies. Matt got the Antiox-C (left), a blend of orange, lime, goji berries, black cherries, and raspberries, and I had the Maca Pitchu (right), containing raspberries, cacao nibs, maca powder, banana, and coconut butter. As Matt declared, "These raw people sure do know how to do smoothies, I’ll say that!"<br /><br /><img src="http://farm2.static.flickr.com/1090/4725811616_9246f42317.jpg"><br /><br />(There’s another example of 105 Degrees’ eco-consciousness—those cups and straws are made of 100% corn and are designed to biodegrade in 30 days or less. Wow!)<br /><br />I also got myself a takeout dinner of raw sesame noodles—kelp noodles (which I jumped for joy at the chance to finally try!) tossed in an almond butter sauce with spiced cauliflower, sweet peas, green onions, and spicy cashews. The slight crunch of the kelp noodles caught me off guard at first, but I soon began to savor the unique texture. Though the noodles are practically calorie-free, all the other elements of this dish combined to make it extremely filling—it took me two sittings to finish it off.<br /><br /><img src="http://farm2.static.flickr.com/1388/4725814674_75590385cd.jpg"><br /><br />I just can’t say enough about 105 Degrees. It represents the very best in raw food and imaginative, nutritious culinary innovation. Five hours south of KC, it’s so close, yet so far away!<br /><br />I’ll admit right here and now that I have a (no-longer-so-)secret dream of attending the 105 Degrees Academy. If I could guarantee it’d net me a lucrative career in food, I’d do it in a heartbeat. In the meantime, I’ll probably look at these pictures often and sigh at the perfection of the masterpieces I was lucky enough to get to eat there, all the while plotting how (and how soon) I can get back.<br /><br />In my next entries, I’ll backtrack a bit and show you the rest of our Memorial Day weekend road trip to Dallas.<br /><br /><b>If you like this, you might also like...</b><br /><a href="http://almostvegankc.blogspot.com/p/travels.html">All my other travels</a>!<br /><br /><b><font size="+2">* * * UPDATE!! * * *</b></font><br />There I was, finishing up my workday, when my email pinged with a new item. What I discovered in my inbox was something I never expected...<i>a Facebook message from Matthew Kenney himself!</i><br /><br /><img src="http://farm2.static.flickr.com/1410/4728744252_6993a1904b_b.jpg"><br /><br /><i>Aaahh!</i> To a food nerd like me, a personal email from Matthew Kenney is like an email from Elvis. Or Jesus. Provided either of them had internet access, of course. Anyway, I was totally thrilled—it made my day! Matthew, 105 Degrees deserves all the flattery one can heap upon it, and then some. Thank YOU for creating such an incredible foodie paradise!Chef Amber Sheahttp://www.blogger.com/profile/11751332126011127621noreply@blogger.com21tag:blogger.com,1999:blog-7865649642804735515.post-53129085718973712552010-06-21T10:29:00.004-05:002010-06-21T10:33:32.568-05:00Spaghetti & vegan meatballsAs promised, here is the perfect dish over which to serve last entry’s <a href="http://almostvegankc.blogspot.com/2010/06/perfect-marinara-sauce.html">perfect marinara sauce</a>. I used <a href="http://aveganfordinner.blogspot.com/">A Vegan For Dinner</a>’s <a href="http://aveganfordinner.blogspot.com/2008/10/tvp-meatballs-perfected-fuck-yeah-baby.html">TVP meatball recipe</a>, tweaking it here and there to make it my own. Both times I’ve made these, I’ve eaten them with spaghetti, but you could even ditch the pasta and serve them cocktail-meatball style, with toothpicks and a side of <a href="http://almostvegankc.blogspot.com/2010/06/perfect-marinara-sauce.html"> sauce</a> for dipping.<br /><br /><b>1 cup hot water<br />2 Tbsp <a href="http://almostvegankc.blogspot.com/2010/02/homemade-vegetable-bouillon.html">vegan bouillon</a><br />2 Tbsp soy sauce or Bragg’s Liquid Aminos<br />1 1/2 Tbsp ketchup<br />1 tsp red or brown miso<br />1 tsp onion powder<br />1 tsp garlic powder<br />3/4 tsp paprika<br />1/2 tsp dried thyme<br />1/2 tsp black pepper<br />3/4 cup texturized vegetable protein<br />1 Tbsp ground flaxseed<br />3 Tbsp warm water<br />2 Tbsp cornmeal<br />1/2 cup panko breadcrumbs<br />1/2 cup quick-cooking oats<br />1/4 cup cooked couscous (or more oats)<br />2 Tbsp whole wheat pastry flour<br />3 Tbsp vital wheat gluten<br /><br />1 batch <a href="http://almostvegankc.blogspot.com/2010/06/perfect-marinara-sauce.html">perfect marinara sauce</a>, to serve<br />Hot cooked whole-grain spaghetti, to serve</b><br /><br />Preheat the oven to 375 degrees and grease a large baking sheet. In a large bowl, combine the first ten ingredients (through black pepper).<br /><br /><img src="http://farm5.static.flickr.com/4068/4707016289_94df26fb76.jpg"><br /><br />Stir in the TVP and set aside to cool. In a small bowl, whisk the flax and warm water; set aside. In a medium bowl, combine the cornmeal, breadcrumbs, oats, couscous (or additional oats), flour, and wheat gluten.<br /><br /><img src="http://farm5.static.flickr.com/4071/4707018817_a48fc711e2.jpg"><br /><br />Mix well, kneading the dough until combined.<br /><br /><img src="http://farm5.static.flickr.com/4035/4707021295_3482f59362.jpg"><br /><br />Roll the dough into 36 meatballs. (To make this easier, divide the dough into quarters, and then shape each quarter into 9 balls.) Arrange the meatballs on the prepared baking sheet so that they do not touch.<br /><br /><img src="http://farm2.static.flickr.com/1275/4707666334_4cc37195c5.jpg"><br /><br />Mist the tops with cooking spray and bake for 15-20 minutes, until golden brown. Remove from the oven and let cool slightly before serving.<br /><br /><img src="http://farm5.static.flickr.com/4021/4707026551_27183f88af.jpg"><br /><br />Since they contain so many grains, these aren’t very meaty-tasting (call them "wheatballs" if you must), but they definitely have the well-seasoned flavor and satisfying chew of their namesake. <i>Buon appetito!</i><br /><br /><img src=http://farm5.static.flickr.com/4052/4707029123_ed9582166b.jpg><br /><br /><i><small>Yield: 36 meatballs. Per serving (6 meatballs): 154 calories, 2.2g fat (trace sat), 23.6g carbs, 4g fiber, 10g protein.</small></i><br /><br /><b>If you like this, you might also like...</b><br /><a href="http://almostvegankc.blogspot.com/2009/02/spaghetti-with-raw-tomato-sauce.html">Spaghetti with raw tomato sauce</a><br /><a href="http://almostvegankc.blogspot.com/2009/01/tofu-parmigiana-alla-marinara.html">Tofu parmigiana alla marinara</a><br /><a href="http://almostvegankc.blogspot.com/2008/12/pasta-with-tomato-and-peas.html">Spaghetti with tomatoes and peas</a>Chef Amber Sheahttp://www.blogger.com/profile/11751332126011127621noreply@blogger.com9tag:blogger.com,1999:blog-7865649642804735515.post-65073237731858763022010-06-18T12:18:00.007-05:002010-06-20T21:58:45.530-05:00Perfect marinara sauceHere’s a blast from the past for you: <a href="http://almostvegankc.blogspot.com/2008/08/ragu-and-honey.html">my second-ever blog entry</a>. Cute, right? When I first started this thing almost two years ago, I had no idea what I was doing with it. If anything, I figured it’d be my food diary, a place where I'd record my daily noshings as well as my random thoughts, ideas, or curiosities about food. Within a few short months, I’d begun posting recipes with step-by-step photos accompanying the instructions, interspersed with posts about eating out or road tripping. It evolved very organically (no pun intended), and though it’s become so much more than I expected initially, I’m nothing but proud of how far I’ve come and how much I’ve grown as a home cook, vegan, and food blogger in general.<br /><br />Anyway, back to that second entry. In it, I mentioned growing up eating Ragu Old World Style marinara sauce on all my [nutrient-stripped white] pasta. During and after college, I tried every other jarred marinara on the market, and cooked dozens of my own, but none of them satisfied me like smooth, salty, overprocessed Ragu. Thankfully, I’ve come a long way since I wrote that post, and haven’t cracked open a jar of Ragu in well over a year. Despite numerous hopeful attempts, however, I had yet to find a suitably flavorful, yet fast and easy, recipe for homemade marinara—until now. This sweet, herby, garlicky sauce is a mélange of so many other recipes and techniques that I can only call it my own. So without further ado, I present to you...my quick-and-perfect marinara sauce.<br /><br /><b>2 Tbsp olive oil<br />2 large onions, roughly chopped<br />10-12 cloves garlic, peeled and smashed<br />2 28-oz. cans crushed tomatoes<br />1 6-oz. can tomato paste<br />1 Tbsp balsamic vinegar<br />2 tsp ground oregano<br />1 tsp dried basil<br />1/2 tsp fennel seed<br />1/2 tsp black pepper<br />1/2 tsp sea salt (or to taste)<br />1/2 tsp crushed red pepper (optional)<br />1/4 cup chopped fresh Italian parsley</b><br /><br />Heat the oil in a large pot over medium heat. Add the onions and garlic cloves and sauté, stirring often, until softened (about 6-8 minutes). They should be golden and translucent, but not browned. Transfer the mixture to a blender or food processor.<br /><br /><img src="http://farm2.static.flickr.com/1306/4707005683_011f3bc467.jpg"><br /><br />Add all remaining ingredients except the parsley. (Variation: if you have an open bottle, try replacing the balsamic vinegar with 1/4 cup of fruity red wine!)<br /><br /><img src="http://farm5.static.flickr.com/4019/4707008223_d66109d500.jpg"><br /><br />Purée until smooth. Add the parsley and pulse until just incorporated. Taste for seasoning, and if the sauce seems a little acidic, feel free to add a tablespoon of agave nectar.<br /><br /><img src="http://farm5.static.flickr.com/4048/4707653166_4bc0541dbd.jpg"><br /><br />Perfetta! Use immediately, or transfer to a large container and refrigerate for up to a week, or freeze for up to 2 months. Ladle it over any kind of pasta, put it in <a href="http://almostvegankc.blogspot.com/2010/05/april-leftovers-exciting-news.html">lasagna</a>, or just use it as a dip for crusty bread. Better yet, make a batch this weekend, stick it in the fridge, and then check back here Monday for the perfect dish to serve it with!<br /><br /><img src="http://farm5.static.flickr.com/4041/4707655908_13a781474d.jpg"><br /><br /><i><small>Yield: Half gallon (12 servings). Per serving (about 2/3 cup): 92 calories, 2.8g fat (trace sat), 16.5g carbs, 4g fiber, 3.3g protein.</small></i><br /><br /><b>If you like this, you might also like...</b><br /><a href="http://almostvegankc.blogspot.com/2009/07/rotini-with-walnut-sauce-2_09.html">Rotini with walnut sauce (×2)</a><br /><a href="http://almostvegankc.blogspot.com/2009/02/spaghetti-with-raw-tomato-sauce.html">Spaghetti with raw tomato sauce</a><br /><a href="http://almostvegankc.blogspot.com/2009/01/tofu-parmigiana-alla-marinara.html">Tofu parmigiana alla marinara</a>Chef Amber Sheahttp://www.blogger.com/profile/11751332126011127621noreply@blogger.com12tag:blogger.com,1999:blog-7865649642804735515.post-62747402565083649332010-06-16T12:32:00.009-05:002010-06-16T12:46:00.402-05:00Yumtastic May leftoversI’ve got so much yumminess to share! I ate this first meal on Cinco de Mayo. My friend Emily and I went to our favorite local Mexican joint (though not quite my favorite Mexican restaurant <i>ever</i>; that would be Ixtapa in Lawrence [see <a href="http://almostvegankc.blogspot.com/2009/08/early-august-leftovers.html">here</a>]), Dos Reales, for drinks – Merlot for me, margaritas for her – and food. Emily, though not totally veg herself, had a vegetarian combo platter with a chile relleno, a bean burrito, and rice.<br /><br /><img src="http://farm2.static.flickr.com/1282/4697991959_11016a36e5.jpg"><br /><br />I special-ordered a black bean enchilada, <i>sin queso</i>, and a side of rice.<br /><br /><img src="http://farm5.static.flickr.com/4002/4698630078_6a1e4bb7d2.jpg"><br /><br />I made the self-frosting peanut butter cupcakes from <a href="http://bittersweetblog.wordpress.com/">Bittersweet-Hannah</a>’s cookbook My Sweet Vegan.<br /><br /><img src="http://farm5.static.flickr.com/4047/4698633480_e28169d6df.jpg"><br /><br />Though I didn’t execute the swirl as neatly as I could have, they still turned out great.<br /><br /><img src=http://farm5.static.flickr.com/4059/4698636662_66709a3a22.jpg><br /><br />At First Friday in the <a href="http://www.kccrossroads.org/">Crossroads Arts District</a>, a girl had a vegan food table set up at one of the galleries. Matt bought a curried tofu burrito, and I had a bite. He also got a brownie, but I forgot to take a pic.<br /><br /><img src="http://farm5.static.flickr.com/4053/4698640080_f8841536b1.jpg"><br /><br />One night I whipped up a plain batch of Ani Phyo’s "Love-the-Chicks Pâté," a blend of almonds and sunflower seeds with a touch of turmeric.<br /><br /><img src="http://farm5.static.flickr.com/4059/4698010979_b7ee202717.jpg"><br /><br />I made a version of <a href="http://bakingbites.com/">Baking Bites</a>’ <a href="http://bakingbites.com/2010/05/white-chocolate-and-pistachio-sugar-cookies/">white chocolate chip-pistachio cookies</a> (here's lookin' at you, <a href="http://wayfaringchocolate.wordpress.com/">Hannah</a>!) to take to Lindsey’s birthday cookout at Tyler & Henry’s house.<br /><br /><img src="http://farm5.static.flickr.com/4006/4698007979_b715958aca.jpg"><br /><br />At another weeknight dinner with Emily, this one at Wai Wai quick-Thai, I had my favorite—their cashew-tofu stir fry.<br /><br /><img src="http://farm5.static.flickr.com/4049/4698014041_fd15018a13.jpg"><br /><br />After my co-worker Sean’s wedding reception, Matt and I went for drinks – sangria for me, a chocolate martini (yep, really!) for him – and snacks at <a href="http://www.boozefish.com/">Boozefish Wine Bar</a>. I had (what else?) the hummus trio. Clockwise from top, there’s artichoke basil, black olive, and traditional.<br /><br /><img src="http://farm5.static.flickr.com/4055/4698652486_cd8e5fcdc9.jpg"><br /><br />Upon <a href="http://megsfood.com/">Meaghan</a>’s <a href="http://almostvegankc.blogspot.com/2010/04/no-bake-almond-butter-balls.html">recommendation</a>, I made <a href="http://www.neverhomemaker.com/2009/12/oh-hello-and-detox-day-1.html">these no-bake coconut-carob cookie balls</a>.<br /><br /><img src="http://farm5.static.flickr.com/4047/4698020251_0595f71805.jpg"><br /><br />Matt and I ate at a newish Mexican place in south Overland Park called Frida’s. It’s high-end, authentic Mexican—nary a burrito in sight! Nor, I’m afraid, was there anything remotely veganizable. But no biggie—I got the Pescado al Cilantro, a white fish filet marinated in cilantro pesto and grilled with slivered almonds and lots of olive oil. It was served with an herby green rice and grilled vegetables. Though super-oily, this was <i>really</i> good, and unlike any Mexican food I’ve ever had (<a href="http://almostvegankc.blogspot.com/2008/11/almost-vegan-cruise-part-1.html">even</a> <a href="http://almostvegankc.blogspot.com/2008/11/almost-vegan-cruise-part-2.html">IN</a> <a href="http://almostvegankc.blogspot.com/2008/11/almost-vegan-cruise-part-3.html">Mexico</a>!).<br /><br /><img src="http://farm5.static.flickr.com/4038/4698023069_0ed21d6fc8.jpg"><br /><br />Matt had the Chile Relleno de Callo al Cilantro, a pair of sautéed-scallop-and-cilantro-stuffed poblano peppers topped with tomatillo sauce, also served with green rice. Both of us loved our dishes; we will definitely be going back to Frida’s.<br /><br /><img src="http://farm5.static.flickr.com/4007/4698661756_4bc3d18aed.jpg"><br /><br />But that's not all! Dessert was a must once I saw what they offered—a non-dairy, <i>corn-milk-based</i> ice cream! I’ve never even heard of such a thing! Though Matt would probably have preferred chocolate, he let me order it with the cinnamon, caramel, and candied walnut topping option. Wow. <i>Wow</i>. WOW. This was just unreal. I can’t wait to go back and have it again!<br /><br /><img src="http://farm2.static.flickr.com/1295/4698665056_8612e49f84.jpg"><br /><br />I’ll wrap up with some homemade stuff. This is a raw blackberry crumble from Ani’s Raw Food Kitchen. The topping is predominantly almonds and pumpkin seeds. Simple, summery, delicious.<br /><br /><img src="http://farm2.static.flickr.com/1277/4698032327_74eba6ec8b.jpg"><br /><br />Speaking of Ani, this is a riff on the <a href=http://aniphyo.com/blog/archives/1064>raw wild rice salad</a> she posted on her blog awhile back.<br /><br /><img src="http://farm5.static.flickr.com/4019/4698035633_8bb8e5eb16.jpg"><br /><br />Here’s a random weekday breakfast of mine—plain yogurt, plump fresh raspberries, dehydrated buckwheat groats, and a sprinkle of <a href="http://almostvegankc.blogspot.com/2010/06/raw-flaxseed-pancakes_11.html">blueberry flaxseed</a>.<br /><br /><img src="http://farm5.static.flickr.com/4019/4698038759_145f212b21.jpg"><br /><br />Last but not least, a ginormous batch of homemade hummus. I even cooked my own chickpeas from dried; the whole shebang. I ate half of it as-is, then added <a href="http://almostvegankc.blogspot.com/2010/05/vegan-taste-of-ethiopia.html">Ethiopian</a> <a href="http://almostvegankc.blogspot.com/2010/06/misir-watt-ethiopian-lentils.html">spices</a> (berbere, cardamom, and mekelesha) to the other half, and oh man, it may have been the best hummus I’ve ever made. (Yes, maybe even better than <a href="http://almostvegankc.blogspot.com/2009/03/indian-spice-hummus.html">my Indian spice variety</a>!) I will <i>have</i> to make it again so I can blog about it.<br />...Would you judge me if I said this whole thing only lasted me a week?<br /><br /><img src="http://farm5.static.flickr.com/4008/4698041887_a67b9e33d8.jpg"><br /><br /><b>If you like this, you might also like...</b><br /><a href="http://almostvegankc.blogspot.com/2010/05/april-leftovers-exciting-news.html">April leftovers</a><br /><a href="http://almostvegankc.blogspot.com/2010/04/long-winded-march-leftovers.html">March leftovers</a><br /><a href="http://almostvegankc.blogspot.com/2010/03/february-leftovers.html">February leftovers</a>Chef Amber Sheahttp://www.blogger.com/profile/11751332126011127621noreply@blogger.com8tag:blogger.com,1999:blog-7865649642804735515.post-33480015732532539572010-06-14T10:42:00.007-05:002010-06-16T10:21:53.811-05:00Review: Sunland peanut butterYou may remember that in early April, I took a <a href="http://almostvegankc.blogspot.com/2010/04/almost-vegan-in-chicago-21.html">road trip</a> <a href="http://almostvegankc.blogspot.com/2010/04/almost-vegan-in-chicago-22.html">to Chicago</a>, stopping in Iowa City on the way. There, at a Bruegger’s Bagels, I found, tried, and loved a new-to-me brand of peanut butter—<a href="http://www.sunlandinc.com/">Sunland</a>. I bought the <a href="http://www.sunlandinc.com/zcom/product/Product.do?compid=788&prodid=33">Dark Chocolate</a> variety, and it was pretty much heavenly.<br /><br /><img src="http://farm5.static.flickr.com/4052/4557190065_19c5e3aa71.jpg"><br /><br />I emailed Sunland to let them know I liked their product, and Brittany in customer service wrote me back offering to send me three jars of my choice from <a href=http://www.sunlandinc.com/788/html/store.html>their catalog</a> to sample! I settled on <a href="http://www.sunlandinc.com/zcom/product/Product.do?compid=788&prodid=7641">Organic Thai Ginger and Red Pepper</a>, <a href="http://www.sunlandinc.com/zcom/product/Product.do?compid=788&prodid=7642">Organic Spicy Southwestern</a>, and <a href="http://www.sunlandinc.com/zcom/product/Product.do?compid=788&prodid=31">Natural Caramel</a>.<br /><br /><img src="http://farm5.static.flickr.com/4028/4697979711_77f672c109.jpg"><br /><br />Though I definitely plan to cook and bake with each, I wanted to try each one on its own first. Since I have a bajillion packages of <a href="http://www.cornthins.com/">Corn Thins</a> (ganked from the finish line party of the Hospital Hill half-marathon I ran the weekend before last), I decided to use those as the vehicle for my PB-tasting.<br /><br />First up was the <a href="http://www.sunlandinc.com/zcom/product/Product.do?compid=788&prodid=7641">Organic Thai Ginger and Red Pepper</a>, the flavor that Brittany at Sunland recommended in particular. I’m not generally a big fan of ginger, and was worried it would be overwhelming, but was happy to find it wasn’t at all. The aroma of Thai spices wafts straight out of the jar, and the peanut butter, though thin in texture, is packed with flavor, plus a nice hint of heat. I can tell this will be great on sesame noodles or tofu satay.<br /><br /><img src="http://farm5.static.flickr.com/4048/4698617682_39e7c77c34.jpg"><br /><br />Second, I tried the <a href="http://www.sunlandinc.com/zcom/product/Product.do?compid=788&prodid=7642">Organic Spicy Southwestern</a>. Whispers of cumin and ground chili permeate this peanut butter, which is also thin, but features giant chewy chunks of peanuts. The lime flavor is front-and-center here, and though it’s different than I expected, this one excites me—I can envision making a killer mole sauce with it.<br /><br /><img src="http://farm5.static.flickr.com/4057/4697986097_847da140f8.jpg"><br /><br />I saved the sweet for last, of course, and I was <i>not</i> let down by the <a href="http://www.sunlandinc.com/zcom/product/Product.do?compid=788&prodid=31">Natural Caramel</a>. It’s much thicker than the other two, and really appears identical to any other creamy PB. When I first took a bite, all I tasted was the peanut butter—thick, smooth, and full-bodied. As it started to melt away on my tongue, though, the caramel notes came forward and took over, cutting the richness of the PB and treating me to a dulce-de-leche-esque aftertaste. So good! I’ve since eaten this on honey-wheat bagel and on a banana, and it’s downright magical.<br /><br /><img src="http://farm2.static.flickr.com/1307/4698623770_c0fea8f86c.jpg"><br /><br />So which was my favorite? Honestly, I’d have to say the <a href="http://www.sunlandinc.com/zcom/product/Product.do?compid=788&prodid=31">Caramel</a>. Though I usually consider myself more of a salt person than a sweet tooth, I guess I like my peanut butter on the sugary side. I’ll probably finish my jar of Caramel with a spoon, but I’m definitely stoked to try cooking with the <a href="http://www.sunlandinc.com/zcom/product/Product.do?compid=788&prodid=7641">Thai</a> and <a href="http://www.sunlandinc.com/zcom/product/Product.do?compid=788&prodid=7642">Southwestern</a> flavors. I really recommend everyone out there check out <a href="http://www.sunlandinc.com/788/html/store.html">Sunland’s online store</a> for some cool and interesting PB flavors (their <a href="http://www.sunlandinc.com/788/html/pbdiet.html">peanut butter diet</a> is also a neat idea). Thank you again, <a href="http://www.sunlandinc.com/">Sunland</a>, for your generosity! <br /><br /><img src="http://farm5.static.flickr.com/4021/4700285788_989175e1b9_o.jpg"><br /><br />Sadly, I don't have a giveaway to accompany this review. But stay tuned for one of those soon! In the meantime, check out <a href="http://amandasdomestic.com/">Amanda</a>'s <a href="http://amandasdomestic.com/2010/06/14/soy-candles-by-phebes-review-giveaway/">soy candle giveaway</a> (<i>update:</i> <a href="http://www.bitesnpieces.com/">Jessie</a> is <a href="http://www.bitesnpieces.com/?p=3066">giving away a candle</a> too!) and <a href="http://fitandfortysomething.com/">Fit and Forty Something</a>'s <a href="http://fitandfortysomething.com/2010/06/14/your-real-age-and-a-monday-giveaway/">Larabar giveaway</a>.Chef Amber Sheahttp://www.blogger.com/profile/11751332126011127621noreply@blogger.com11tag:blogger.com,1999:blog-7865649642804735515.post-62540663875429140782010-06-11T12:03:00.007-05:002010-06-14T10:46:57.668-05:00Raw flaxseed pancakesYep, more rawness! I’m following up my savory <a href="http://almostvegankc.blogspot.com/2010/06/loaded-raw-chilly-chili.html">chilly chili</a> with a sweet raw breakfast duo of flax pancakes ("flaxjacks," if you will) with blackberry-date sauce, both recipes adapted from Ani’s Raw Food Kitchen. This meal is way (<i>way</i> WAY) faster to put together than <a href="http://almostvegankc.blogspot.com/2010/06/loaded-raw-chilly-chili.html">the chili</a>, so if you found that a bit intimidating, you’ll appreciate the preparatory brevity of this dish. These are obviously pretty dissimilar to real pancakes ("breakfast patties" may be a more apt moniker, but the method by which you eat them – with a knife and fork, drizzled with a syrupy fruit concoction – earns them the "pancakes" label), but they’re delicious in their own right.<br /><br />This post was made possible by the munificent people at <a href="http://www.pizzeys.com/">Pizzey’s Nutritionals</a>. Pizzey’s is the only company on the market whose flax contains all three Omega-3 fatty acids (ALA, EPA, and DHA), and its shelf life is blessedly long (2 years <i>without</i> refrigeration!). Awhile back, they offered me "samples" of some of their <a href="http://www.flaxmatters.com/products.php">high-quality flaxseed products</a>—imagine my surprise when two 2-lb. bags (<a href="http://www.flaxmatters.com/product.detail.php?id=18">milled golden flax</a> and <a href="http://www.flaxmatters.com/product.detail.php?id=24">SmoothOmega milled flax</a>) arrived at my door, followed some time after by two <i>more</i> 2-lb. bags (<a href="http://www.flaxmatters.com/product.detail.php?id=22">organic milled golden flax</a> and – get this – <a href="http://www.flaxmatters.com/product.detail.php?id=48"><i>blueberry</i> milled golden flax</a>!) <i>plus</i> a box of individual-serving <a href="http://www.flaxmatters.com/product.detail.php?id=50">flax singles</a>! WOW. I was blown away.<br /><br /><img src="http://farm2.static.flickr.com/1271/4678131463_8bbe230362.jpg"><br /><br />You can order Pizzey’s flaxseed online at <a href="http://www.flaxmatters.com/">FlaxMatters.com</a> and get free shipping on all orders over $50! They’ve got numerous varieties of flax to choose from, plus some cool accessories like a <a href="http://www.flaxmatters.com/product.detail.php?id=43">flaxseed grinder</a> and <a href="http://www.flaxmatters.com/product.detail.php?id=52">this cute lil flax scoop</a>. I also think their <a href="http://www.flaxmatters.com/product.detail.php?id=45">flaxseed starter kit</a> is a great idea. Thanks again, Pizzey’s, for your generosity!<br /><br />Ok, I’m done flaxing poetic; on to the recipes!<br /><br /><i>For the pancakes:</i><br /><b>1 1/2 cups ground flaxseed<br />1/4 cup (raw) agave nectar<br />1 Tbsp coconut oil, melted<br />1/4 tsp sea salt<br />2 Tbsp water</b><br /><br /><i>For the sauce:</i><br /><b>1/2 cup blackberries<br />2-3 pitted dates</b><br /><br />I recommend prepping the sauce first, so it can chill and thicken as you make the cakes. Just combine the blackberries and dates in a blender or food processor...<br /><br /><img src="http://farm5.static.flickr.com/4056/4678134203_00e18fe1a4.jpg"><br /><br />...and blend until smooth, adding a splash of water as necessary. Transfer to a small container and place in the fridge until you’re ready to use it. (It’ll keep for several days in there.) <br /><br /><img src="http://farm5.static.flickr.com/4049/4678136679_d210e61f9e.jpg"><br /><br />For the flaxseed in this recipe, I used <a href="http://www.flaxmatters.com/product.detail.php?id=48">Pizzey’s milled golden flax with blueberries</a> to give my cakes some fruity pizzazz. (Of course, regular flax will work just fine. If you’re grinding your own, start with one heaping cup whole flaxseeds, which should amount to roughly 1 1/2 cups when ground.)<br /><br /><img src="http://farm2.static.flickr.com/1307/4678770360_f8059b7b5f.jpg"><br /><br />Combine all the pancake ingredients in a bowl.<br /><br /><img src="http://farm2.static.flickr.com/1305/4678773120_45019fd22c.jpg"><br /><br />Mix well with your hands or a wooden spoon.<br /><br /><img src="http://farm5.static.flickr.com/4006/4678775976_5d4a02d2d4.jpg"><br /><br />Divide the mixture into eight portions. Roll into balls and, somehow or another, form the balls into flat medallions.<br /><br /><img src="http://farm5.static.flickr.com/4026/4678150265_486f5ba4d1.jpg"><br /><br />I greased a half-cup measuring cup and used the back of a spoon to press each ball into a patty. A biscuit cutter would work even better for this, since you wouldn’t have to bang the cup on the counter each time to free the cake.<br /><br /><img src="http://farm5.static.flickr.com/4033/4678147465_ac2b30df81.jpg"><br /><br />Place the cakes on a platter, cover with plastic wrap, and refrigerate until ready to eat. They’ll stay good for up to a week, so you can just take out one or two each morning for breakfast.<br /><br /><img src="http://farm2.static.flickr.com/1300/4678153261_0b18cf61fa.jpg"><br /><br />Serve the cakes with the blackberry-date sauce, and feel free to add other toppings (like maple syrup, agave nectar, or vanilla yogurt) in addition or instead. You might not guess it thanks to their diminutive size, but these babies are filling. They’re pleasantly mealy and mildly sweet, plus you’ll get a day and a half’s worth of Omega-3s in <i>each</i> cake! If breakfast really is the most important meal of the day, these cakes give it the respect it deserves.<br /><br /><img src="http://farm5.static.flickr.com/4053/4678786936_3b6122fff1.jpg"><br /><br /><i><small>(Pancakes) Yield: 8 pancakes. Per pancake: 157 calories, 10.6g fat (2g sat), 14.1g carbs, 6g fiber, 3.8g protein.</small></i><br /><i><small>(Sauce) Yield: 8 servings. Per serving (about 2 Tbsp): 21 calories, .1g fat (trace sat), 5.5g carbs, 1g fiber, .2g protein.</small></i><br /><br /><b>If you like this, you might also like...</b><br /><a href="http://almostvegankc.blogspot.com/2010/05/maple-cinnamon-pecan-milk-giveaway.html">Maple cinnamon pecan milk</a><br /><a href="http://almostvegankc.blogspot.com/2010/04/quick-blueberry-compote.html">Quick blueberry compote</a><br /><a href="http://almostvegankc.blogspot.com/2009/08/raw-pecan-pie-cookies.html">Raw pecan pie cookies</a>Chef Amber Sheahttp://www.blogger.com/profile/11751332126011127621noreply@blogger.com13tag:blogger.com,1999:blog-7865649642804735515.post-58919823929266501782010-06-09T12:12:00.006-05:002010-06-26T16:32:03.221-05:00Loaded raw chilly chiliNo time to chat, peeps; I’ve got a lot to show you today. As I’ve been saying lately, I’m working off a 1-2 month blogging backlog, so you haven’t seen much of what I’ve been eating more recently. I’ve actually been experimenting a lot with raw foods, and my Memorial Day weekend trip to Dallas (which you’ll see more about soon) funneled the last of my <i>interest</i> into true <i>excitement</i>. I’m not going all-raw or anything, don’t worry, but I do expect to be featuring more raw-ness on this blog than ever before. I want to get the raw food posts going as soon as possible so you can take full advantage of them in this summer’s heat.<br /><br />The magnificent <a href="http://aniphyo.com/">Ani Phyo</a> gets credit for this dish. The <a href="http://aniphyo.com/blog/archives/859">chili recipe</a> is from her new book, Ani’s Raw Food Essentials, while the taco nut meat, squash "rice," <a href="http://aniphyo.com/blog/archives/60">cashew cheeze</a>, and red pepper-corn salsa are variations on recipes from Ani’s Raw Food Kitchen. I won’t kid you; this meal is a ton of work. I did it all in one night (two and a half hours!), but feel free to prep one or two components at a time over the course of a day or two (or just leave a couple of them out) to make it more manageable. Put the work in, though, and you’ll be richly rewarded in the end.<br /><br /><i>For the taco nut meat:</i><br /><b>1/2 cup raw almonds, dry<br />1/2 cup raw walnuts, dry<br />1 Tbsp ground cumin<br />1 Tbsp ground coriander<br />1/4 cup extra-virgin olive oil<br />1/4 tsp sea salt <br />1 tsp Braggs Liquid Aminos, Nama Shoyu, or soy sauce</b><br /><br /><img src="http://farm5.static.flickr.com/4014/4678158625_e372c89379.jpg"><br /><br />In a food processor, pulse the almonds and walnuts into a powder.<br /><br /><img src="http://farm5.static.flickr.com/4059/4678792438_af06b87b3a.jpg"><br /><br />Transfer the ground nuts to a mixing bowl. Add all other ingredients.<br /><br /><img src="http://farm5.static.flickr.com/4033/4678795270_6f52360723.jpg"><br /><br />Mix well and set aside. The nut meat alone will keep for 4 days in the fridge.<br /><br /><img src="http://farm5.static.flickr.com/4072/4678798194_dc3c52d5ee.jpg"><br /><br /><i><small>Yield: 8 servings. Per serving (2 Tbsp): 147 calories, 14.8g fat (2g sat), 2.5g carbs, 2g fiber, 2.6g protein.</small></i><br /><br /><i>For the Mexican squash "rice":</i><br /><b>1 small butternut squash, peeled, seeded, and cubed (about 2 cups)<br />1/2 cup diced tomatoes<br />1/4 cup chopped cilantro<br />1/2 tsp ground cumin<br />1/2 tsp sea salt<br />Splash of fresh lime juice</b><br /><br /><img src="http://farm5.static.flickr.com/4067/4678170203_4725b6acfb.jpg"><br /><br />Place the squash cubes in the bowl of a food processor.<br /><br /><img src="http://farm5.static.flickr.com/4025/4678803522_d6a016bbb4.jpg"><br /><br />Pulse into small, rice-sized pieces and transfer to a mixing bowl. Add all other ingredients.<br /><br /><img src="http://farm5.static.flickr.com/4067/4678175777_7ff65681b6.jpg"><br /><br />Mix well and set aside. The "rice" alone will keep for 3-4 days in the fridge.<br /><br /><img src="http://farm5.static.flickr.com/4004/4678178669_2400317d94.jpg"><br /><br /><i><small>Yield: 6 servings. Per serving (1/4 cup): 25 calories, .1g fat (trace sat), 6.2g carbs, 1g fiber, .7g protein.</small></i><br /><br /><i>For the cashew cheeze:</i><br /><b>1 cup raw cashews, soaked<br />1 clove garlic<br />2 Tbsp fresh lemon juice<br />1/2 tsp sea salt<br />1/4 tsp black pepper<br />1/4 cup water, as needed</b><br /><br />In a food processor, blend all ingredients. Add only enough water to process into a thick cream texture. Transfer to a small bowl and set aside. The cheeze alone will keep for a week in the fridge.<br /><br /><img src="http://farm5.static.flickr.com/4048/4678181499_0f2d421fc1.jpg"><br /><br /><i><small>Yield: 8 servings. Per serving (2 Tbsp): 100 calories, 7.8g fat (1g sat), 5.9g carbs, 1g fiber, 3.3g protein.</small></i><br /><br /><i>For the red pepper-corn salsa:</i><br /><b>2/3 cup diced red bell pepper<br />1/2 cup diced tomatoes<br />1/3 cup fresh corn kernels<br />1/4 cup chopped cilantro<br />1/2 small jalapeño, minced<br />1 Tbsp fresh lime juice<br />1/4 tsp sea salt</b><br /><br />Mix all ingredients in a bowl and set aside. The salsa alone will keep for a week in the fridge.<br /><br /><img src="http://farm5.static.flickr.com/4040/4678815128_9c44c6f0cb.jpg"><br /><br /><i><small>Yield: 6 servings. Per serving (1/4 cup): 18 calories, .2g fat (trace sat), 4g carbs, 1g fiber, .7g protein.</small></i><br /><br /><i>For the raw chili:</i><br /><b>3 cups chopped tomatoes<br />1 cup chopped red bell pepper<br />1/3 cup fresh corn kernels<br />1/3 cup chopped mushrooms<br />1/4 cup chopped celery<br />1/4 cup chopped yellow onion<br />1/2 small jalapeño, minced<br />1 clove garlic, minced<br />2 tsp chili powder<br />1 tsp ground cumin<br />3/4 tsp dried oregano<br />1/4 tsp sea salt (or to taste)</b><br /><br />Combine all ingredients in a large mixing bowl.<br /><br /><img src="http://farm5.static.flickr.com/4019/4678820510_3b92891efe.jpg"><br /><br />Mix well. Transfer half the mixture to a food processor or blender.<br /><br /><img src="http://farm2.static.flickr.com/1272/4678187143_dbea2efce5.jpg"><br /><br />Purée until smooth.<br /><br /><img src="http://farm5.static.flickr.com/4024/4678192505_438c22ecc3.jpg"><br /><br />Transfer the purée back into the bowl with the veggie mixture and mix well.<br /><br /><img src="http://farm5.static.flickr.com/4037/4678826340_66a8b312f1.jpg"><br /><br /><i><small>Yield: 4 servings. Per serving (1 cup): 63 calories, .8g fat (trace sat), 13.2g carbs, 4g fiber, 2.7g protein.</small></i><br /><br />WHEW! Serve the chili topped with spoonfuls of taco nut meat, "rice," and salsa and a dollop of the cheeze and you’ve not only earned a helluva pat on the back , but you’ve made the ultimate warm-weather meal—loaded raw <i>chilly</i> chili! Throw on some sliced green onions, diced avocado, or guacamole if you have any on hand. If you like gazpacho, you'll love this soup. It’s a little sweet, a little spicy, very filling, and wonderfully refreshing. Summer in a bowl! <br /><br /><img src="http://farm5.static.flickr.com/4072/4678198387_172c694baf.jpg"><br /><br /><i><small>Per serving (1 cup chili, 2 Tbsp nut meat, 1/4 cup squash "rice," 2 Tbsp cashew cheeze, and 1/4 cup red pepper-corn salsa):<br />352 calories, 23.7g fat (3g sat), 31.8g carbs, 8g fiber, 10g protein.</small></i><br /><br /><b>If you like this, you might also like...</b><br /><a href="http://almostvegankc.blogspot.com/2010/04/kidney-bean-brown-rice-chili.html">Kidney bean–brown rice chili</a><br /><a href="http://almostvegankc.blogspot.com/2009/05/watermelon-agua-fresca.html">Watermelon agua fresca</a><br /><a href="http://almostvegankc.blogspot.com/2008/12/three-bean-chili.html">Three-bean vegan chili</a><br /><br />* * * UPDATE * * *<br />Saturday, 6/26... :]<br /><br /><img src="http://farm5.static.flickr.com/4117/4736196217_553d0efeb7_b.jpg">Chef Amber Sheahttp://www.blogger.com/profile/11751332126011127621noreply@blogger.com14tag:blogger.com,1999:blog-7865649642804735515.post-28305870294425655832010-06-07T09:56:00.000-05:002010-06-07T09:57:54.334-05:00Blueberry crumb barsI usually try to vary the types of sweets I feature, but summer berries are beginning to roll in, so surely you’ll excuse me for posting these blueberry bars right after my <a href="http://almostvegankc.blogspot.com/2010/05/quick-blackberry-cobbler.html">quick blackberry cobbler</a>. (You should also expect more berry-centric treats in the coming weeks!) This recipe is from Colleen Patrick-Goudreau’s book The Joy of Vegan Baking, and though it’s billed as a sort of coffee cake, I found mine to be much more bar-like in height and texture. The base resembles a cakey shortbread, while the crumb topping is a loose streusel. I made them on a Friday night, and they were all devoured by Saturday morning.<br /><br /><i>For the bars:</i><br /><b>1 1/2 tsp Ener-G egg replacer<br />3 Tbsp warm water<br />1/2 cup whole wheat pastry flour<br />1/2 cup all-purpose flour<br />1 tsp baking powder<br />1/8 tsp salt<br />1/4 cup Earth Balance, softened<br />1/2 cup sugar<br />1/2 tsp vanilla<br />1/3 soy or <a href="http://almostvegankc.blogspot.com/2010/03/homemade-almond-milk.html">almond milk</a><br />1-2 cups fresh or frozen blueberries</b><br /><br /><i>For the topping:</i><br /><b>1/3 cup all-purpose flour<br />1/3 cup sugar<br />1/4 tsp cinnamon<br />1/3 cup Earth Balance, COLD, cut up</b> <br /><br />Preheat the oven to 350 degrees. Grease a 9x9-inch baking pan. In a small bowl, whisk together the egg replacer and the warm water until thick and creamy, about 1 minute, and set aside. In a medium bowl, whisk together the flour, baking powder, and salt, and set aside. In a large bowl, cream the margarine and sugar until light and fluffy, 1 or 2 minutes.<br /><br /><img src="http://farm5.static.flickr.com/4037/4639040020_1a239a6e96.jpg"><br /><br />Add the egg replacer mixture and vanilla to the margarine-sugar mixture, and beat until incorporated.<br /><br /><img src="http://farm4.static.flickr.com/3301/4639042396_9d11c0abbd.jpg"><br /><br />Add the flour mixture and milk and beat until just combined (batter will be thick). Spread the batter into the bottom of the pan, smoothing the top. Evenly arrange the blueberries on top of the batter.<br /><br /><img src="http://farm5.static.flickr.com/4066/4638436215_968bfa40aa.jpg"><br /><br />To make the topping, in a large bowl (it can be the same one you used before, just scrape it out well), combine the flour, sugar, and cinnamon.<br /><br /><img src="http://farm4.static.flickr.com/3282/4639047608_3168177cdb.jpg"><br /><br />Cut in the margarine with a pastry blender or a fork until it resembles coarse breadcrumbs. Sprinkle the topping over the blueberries.<br /><br /><img src="http://farm5.static.flickr.com/4049/4639050396_2342b5aeb2.jpg"><br /><br />Bake for about 35 minutes, or until a toothpick comes out clean. Cool on a wire rack.<br /><br /><img src="http://farm4.static.flickr.com/3417/4639053226_0c16faeca6.jpg"><br /><br />What’s better than sweet bursts of blueberries peppered across a palette of buttery, crumbly cake? Not much, I say.<br /><br /><img src="http://farm4.static.flickr.com/3402/4639055976_38e30fe153.jpg"><br /><br /><i><small>Yield: 16 servings. Per serving: 152 calories, 7.1g fat (4g sat), 21.4g carbs, 1g fiber, 1.3g protein.</small></i><br /><br /><b>If you like this, you might also like...</b><br /><a href="http://almostvegankc.blogspot.com/2009/04/oat-crumble-jam-bars.html">Oat crumble jam bars</a><br /><a href="http://almostvegankc.blogspot.com/2009/02/homestyle-blueberry-cobbler.html">Homestyle blueberry cobbler</a><br /><a href="http://almostvegankc.blogspot.com/2009/01/vegan-lemon-bars.html">Vegan lemon bars</a>Chef Amber Sheahttp://www.blogger.com/profile/11751332126011127621noreply@blogger.com11tag:blogger.com,1999:blog-7865649642804735515.post-75000150759610380952010-06-01T12:14:00.005-05:002010-06-01T12:28:43.703-05:00Misir watt (Ethiopian lentils)Happy June, everyone! How was your Memorial Day? I just got back from a wonderful weekend getaway to Dallas, Texas with Matt. Dallas is my favorite city to road-trip to (<a href="http://almostvegankc.blogspot.com/2008/08/almost-vegan-in-dallas.html">as you</a> <a href="http://almostvegankc.blogspot.com/2009/08/almost-vegan-in-dallas-ii.html">may recall</a>), so I can hardly wait to write about it.<br /><br />Remember the <a href="http://almostvegankc.blogspot.com/2010/05/vegan-taste-of-ethiopia.html">Ethiopian cooking class</a> I took with my friend <a href="http://theanti-chef.blogspot.com/">Hillary</a>? Today I’m fulfilling my promise to show you my home-cooked misir watt (stewed red lentils). This is my very favorite Ethiopian dish, and I was pleasantly surprised at how simple it is to prepare. Since I don’t think I’ll ever make injera at home (and <a href="http://www.bluenilekc.com/">Blue Nile Café</a> is too far from my house for me to easily run by and pick some up), I served this with cooked quinoa, but it would be great with brown rice or couscous as well.<br /><br />One quick note about the seasoning: you can easily use cayenne pepper or something similar in place of the mekelesha, but there is NO substitute for berbere. It’s absolutely worth a trip to a specialty spice store. <br /><br /><b>2 medium onions, chopped<br />4 cloves garlic, peeled<br />1-inch chunk gingerroot, peeled<br />3 Tbsp canola oil, divided<br />1 lb. dry red lentils<br />3 Tbsp berbere<br />1 tsp ground cardamom<br />1/4 tsp mekelesha (or cayenne)<br />Salt to taste</b><br /> <br /><img src="http://farm5.static.flickr.com/4053/4638413575_87e67b6852.jpg"><br /><br />(Clockwise from top, that’s berbere, mekelesha, and cardamom.)<br />Combine the onions, garlic, ginger, and 1 Tbsp of the canola oil in a blender or food processor.<br /><br /><img src="http://farm5.static.flickr.com/4040/4639015942_7040a49469.jpg"><br /><br />Process or pulse into a very rough purée, adding a splash of water if necessary. Heat the remaining 2 Tbsp oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring, until softened but not browned, about 5 minutes. Add water (about 1/4 cup at a time) if the mixture gets dry or cooks too quickly.<br /><br /><img src="http://farm4.static.flickr.com/3388/4638410781_48680ab0d9.jpg"><br /><br />Add the berbere and cook, stirring, for 3 minutes, again adding water as needed. The mixture should look pretty soupy; by this point I’d probably added nearly a cup of water.<br /><br /><img src="http://farm5.static.flickr.com/4061/4638416497_2fc49a294d.jpg"><br /><br />Add the lentils...<br /><br /><img src="http://farm4.static.flickr.com/3382/4639027142_63153106eb.jpg"><br /><br />...and 4 more cups of water.<br /><br /><img src="http://farm4.static.flickr.com/3382/4638421683_edb50cfcb7.jpg"><br /><br />Bring to a boil, then reduce the heat to medium-low. Simmer, uncovered, for about 25 minutes, stirring often. Keep adding water, 1/4 cup at a time, to keep the texture loose, but don’t add so much that it gets liquidy. You’re looking for a goopy, spoonable consistency (that’s meant to sound appealing!).<br /><br />This is a good time to cook your quinoa, if that’s what you’re serving it with.<br /><br /><img src="http://farm4.static.flickr.com/3362/4639032230_77a4853c9c.jpg"><br /><br />When the lentils are done, they’ll be partially broken down, but still retain some of their shape. Remove from the heat and stir in the cardamom, mekelesha or cayenne, and salt to taste. (If you’re using mekelesha, I urge you exercise caution here! Had I been using cayenne, I would probably have put in a good teaspoon, but I added just a scant 1/2 teaspoon of the mekelesha and it was flaming hot! I have a high tolerance for spice, but this was fiery even to me. So be conservative!)<br /><br /><img src="http://farm4.static.flickr.com/3527/4638424759_c7d0555c02.jpg"><br /><br />Serve over quinoa or, if you’re lucky enough to have an Ethiopian restaurant nearby, pick up some injera to eat it with.<br /><br /><img src="http://farm5.static.flickr.com/4054/4639035090_38c319cd21.jpg"><br /><br />This is so incredibly good, I made it twice in two weeks. It’s filling, nutritious, and satisfying in every way. The depth and complexity of the berbere seasoning is indescribable—you really just have to try it for yourself. If you’ve never had Ethiopian food, this is a great gateway dish. The leftovers are even delicious eaten cold!<br /><br /><img src="http://farm4.static.flickr.com/3338/4639037604_0713c455f0.jpg"><br /><br /><i><small>Yield: 6-8 servings. Per serving (6): 345 calories, 8.9g fat (1g sat), 49.7g carbs, 10g fiber, 19.7g protein.<br />Per serving (8): 259 calories, 6.7g fat (.5g sat), 37.3g carbs, 7g fiber, 14.7g protein.</small></i><br /><br /><b>If you like this, you might also like...</b><br /><a href="http://almostvegankc.blogspot.com/2010/05/vegan-taste-of-ethiopia.html">A vegan taste of Ethiopia</a><br /><a href="http://almostvegankc.blogspot.com/2009/08/red-lentil-soup.html">Spiced red lentil soup</a><br /><a href="http://almostvegankc.blogspot.com/2008/09/indian-curried-lentils.html">Indian curried lentils</a>Chef Amber Sheahttp://www.blogger.com/profile/11751332126011127621noreply@blogger.com16tag:blogger.com,1999:blog-7865649642804735515.post-74082324544731572622010-05-28T11:08:00.002-05:002010-06-07T09:53:28.530-05:00Quick blackberry cobblerFirst of all, I want to thank all of you who entered <a href="http://almostvegankc.blogspot.com/2010/05/maple-cinnamon-pecan-milk-giveaway.html">my first giveaway</a>! And congratulations, again, to <a href="http://almostvegankc.blogspot.com/2010/05/nut-milk-bag-giveaway-winners.html">the winners</a>.<br /><br />Now, back to the cooking...though it almost feels wrong to even call this "cooking." Even after substituting fresh berries for the canned pie filling it calls for, <a href="http://www.bettycrocker.com/recipes/cherry-cobbler/dce5d7b3-079a-47b3-ae96-4ee3fccb732c">this recipe</a> is just too easy. Yes, even I fall prey to convenience foods on occasion (and although I’ve been meaning to make a homemade Bisquick mix, I haven’t yet). I whipped this up in a matter of moments one weeknight after finding a 99-cent sale on blackberries. (Psst...this is basically just the full-size version of my <a href="http://almostvegankc.blogspot.com/2009/01/mini-berry-cobblers.html">mini berry cobblers</a> from way back when!)<br /><br /><b>3 cups blackberries<br />5 Tbsp raw sugar, divided<br />1 cup reduced-fat Bisquick<br />1 Tbsp Earth Balance, softened<br />1/4 cup soy or <a href="http://almostvegankc.blogspot.com/2010/03/homemade-almond-milk.html">almond milk</a></b><br /> <br /><img src="http://farm5.static.flickr.com/4047/4638392477_492a99279b.jpg"><br /><br />Rinse and drain the blackberries. In an 8- or 9-inch square glass pan, combine the blackberries and 1/4 cup (4 Tbsp) of the raw sugar, plus 3 Tbsp warm water.<br /><br /><img src="http://farm5.static.flickr.com/4036/4639002902_d86e960832.jpg"><br /><br />Place the pan in a <i>cold</i> oven, <i>then</i> heat the oven to 400 degrees. Let heat for 10 minutes. Meanwhile, combine the last tablespoon of raw sugar with the Bisquick, margarine, and milk in a medium bowl, mixing until a soft dough forms.<br /><br /><img src="http://farm4.static.flickr.com/3347/4638397427_89d0920886.jpg"><br /><br />Carefully remove the pan from the oven. The berries will be nice ‘n hot ‘n bubbly.<br /><br /><img src="http://farm5.static.flickr.com/4013/4638399743_a9bd8fa570.jpg"><br /><br />Drop the dough onto the warm berries in several spoonfuls; you can make it as neat or as rustic as you want. Sprinkle with additional raw sugar if desired.<br /><br /><img src="http://farm5.static.flickr.com/4024/4639010512_b47cb7ddf0.jpg"><br /><br />Bake for 14-16 minutes, until the topping is golden brown. Remove from the oven and let cool at least 15 minutes before serving. I like it best when it’s still warm, but leftovers are great too. If only I’d had some nondairy vanilla ice cream to serve it with!<br /><br /><img src="http://farm5.static.flickr.com/4039/4638405523_6ff23c8ab8.jpg"><br /> <br /><i><small>Yield: 6 servings. Per serving: 175 calories, 3.5g fat (1g sat), 33.7g carbs, 4g fiber, 2.3g protein.</small></i><br /><br /><b>If you like this, you might also like...</b><br /><a href="http://almostvegankc.blogspot.com/2009/01/mini-berry-cobblers.html">Mini berry cobblers</a><br /><a href="http://almostvegankc.blogspot.com/2009/02/homestyle-blueberry-cobbler.html">Homestyle blueberry cobbler</a><br /><a href="http://almostvegankc.blogspot.com/2009/02/pineapple-upside-down-cake.html">Pineapple upside-down cake</a>Chef Amber Sheahttp://www.blogger.com/profile/11751332126011127621noreply@blogger.com6tag:blogger.com,1999:blog-7865649642804735515.post-56954911078552857332010-05-25T10:29:00.005-05:002010-05-28T11:12:56.912-05:00Nut milk bag giveaway winners!The time has come! I was thrilled to see some lurkers emerge from the shadows to enter <a href="http://almostvegankc.blogspot.com/2010/05/maple-cinnamon-pecan-milk-giveaway.html">my first giveaway</a>, as well as, of course, my regular readers. <i>Three</i> <a href="http://www.purejoyplanet.com/">Pure Joy Planet</a> <a href="http://www.purejoyplanet.com/store/product_info.php?cPath=1&products_id=123">nut milk bags</a> were up for grabs.<br /><br />And the winners are...<br /><br /><img src="http://farm5.static.flickr.com/4027/4638629857_7bef594798.jpg"><br /><br /><b><a href="http://kellapillar.blogspot.com/">McKella</a>, <a href="http://trirunveg.blogspot.com/">Aimee</a>, and Cheryl!</b><br />CONGRATULATIONS! McKella and Aimee, I’ll be leaving notification comments on your blog shortly, and Cheryl, hopefully you’re reading this and will contact me soon! Please email your full names and mailing addresses to me ASAP at <i>amber4d (at) gmail (dot) com</i>. I’ll pass those on to <a href="http://www.purejoyplanet.com/">Pure Joy Planet</a> and they’ll be shipping your new <a href="http://www.purejoyplanet.com/store/product_info.php?cPath=1&products_id=123">nut milk bags</a> to you directly!<br /><br /><img src="http://www.purejoyplanet.com/store/images/imagecache/118x115_IMG_3351.JPG"><br /><br />Thanks again to everyone who entered! If you didn’t win, remember that you can buy a <a href="http://www.purejoyplanet.com/store/product_info.php?cPath=1&products_id=123">nut milk bag</a> of your own from <a href="http://www.purejoyplanet.com/">Pure Joy Planet</a> for just $8.88—and that <i>includes</i> shipping!<br /><br />My goal in the coming months is to get to offer more and more fun stuff like this to my awesome readers :] So stayed tuned!Chef Amber Sheahttp://www.blogger.com/profile/11751332126011127621noreply@blogger.com4tag:blogger.com,1999:blog-7865649642804735515.post-84137693575331915922010-05-21T12:14:00.009-05:002010-05-25T12:21:31.447-05:00Maple cinnamon pecan milkIf you’ve read my <a href="http://almostvegankc.blogspot.com/2010/03/homemade-almond-milk.html">almond milk post</a> (which you surely have, right?), you’ve probably already had a snicker (or two or ten) over the idea of nut milk, so I’ll spare you the dirty jokes here. Besides, we’ve got more important business to attend to than wisecracking nut-milking quips—a GIVEAWAY! More on that at the end of this post, but first, the star of the show: Maple. Cinnamon. Pecan. Milk. Need I say more? This is a riff on a recipe in Sarma Melngailis’ book Raw Food/Real World, and it’s fantastic.<br /><br /><b>1 cup raw pecans <br />3 3/4 cups water<br />1/4 cup maple syrup<br />2 tsp vanilla extract<br />1/2 tsp ground cinnamon<br />Pinch of nutmeg<br />Pinch of sea salt</b><br /> <br />Soak the pecans in a bowl of filtered water for 4-8 hours, or overnight.<br /><br /><img src="http://farm4.static.flickr.com/3371/4616719589_93f141fe18.jpg"><br /><br />Drain and rinse the pecans well and place them in a high-speed blender with 3 3/4 cups of cold filtered water.<br /><br /><img src="http://farm5.static.flickr.com/4069/4617335438_7459ca34fe.jpg"><br /><br />Cover and blend on high for 1-2 minutes or until smooth. Pour the milk through a nut milk bag into a pitcher or large bowl.<br /><br /><img src="http://farm5.static.flickr.com/4057/4616724915_4e1f5fe911.jpg"><br /><br />Strain the milk through the bag, squeezing and twisting and wringing to extract as much as possible. Transfer the nut meat from the bag to a small container and refrigerate for later use (add it to other goodies like oatmeal, smoothies, cookie dough, and so on). Pour the milk back into the (rinsed) blender and add the maple syrup, vanilla, cinnamon, nutmeg, and sea salt (and, if you want to be <i>really</i> indulgent, a spoonful of coconut oil!). Cover and blend to combine. Taste for sweetness, adding more maple syrup if desired, then pour into a pitcher or other container for storage.<br /><br /><img src="http://farm4.static.flickr.com/3351/4616727893_827472fd8a.jpg"><br /><br />Smooth, silky, luxurious—this stuff’s liquid velvet. It’s so rich and creamy that it’s almost closer in texture to a thin milkshake than simple milk, and maple syrup + pecans + cinnamon is a [polygamous] marriage made in flavor heaven. Normally I’d suggest all kinds of uses for a milk like this, but honestly, I’ve yet to ingest it in any way besides simply drinking it from a glass. It’s that good.<br /><br /><img src="http://farm4.static.flickr.com/3367/4617343788_5126d275ff.jpg"><br /> <br /><i><small> Yield: about 1 quart. Per 1-cup serving: I’m not sure! There is no good way to calculate how many calories and fat/protein grams are left behind in the nut meat. Since pecans seem to leave less pulp in the bag than almonds, it’s a fair bet that there’s more fat, and therefore calories, left in the milk. My </i>very<i> rough estimate for 1 cup of pecan milk would be about 90-100 calories and 7-8 grams of fat.</small></i><br /><br />Oh, you thought I forgot, did you? Hardly! I am ecstatic to present to you the first-ever<br /><font size="+2"><b>ALMOST VEGAN GIVEAWAY!</b></font><br />The wonderful folks over at <a href="http://www.purejoyplanet.com/">Pure Joy Planet</a> have offered to award one of their excellent <a href="http://www.purejoyplanet.com/store/product_info.php?cPath=1&products_id=123">nut milk bags</a> to three, count ’em, <i>THREE</i> lucky winners! This is the very bag I myself bought and use, and it works like a charm—this pecan milk and <a href="http://almostvegankc.blogspot.com/2010/03/homemade-almond-milk.html">my almond milk</a> can attest to that! You can also use it to strain juices or make sprouts. It’s versatile, sturdy, easy to clean, and you can win one here!<br /><br />HOW TO ENTER: <b>Leave a comment below telling me your favorite kind of nut and how you like to eat it</b>—raw, roasted and salted, as nut butter, in a baked good, in a stir-fry? Now, I’m no stranger to having a little <a href="http://almostvegankc.blogspot.com/2010/03/homemade-almond-milk.html">naughty fun</a> when talking about nuts, but let’s keep it family-friendly and limit it to TREE nuts ;] <b>The deadline for entries is Tuesday morning, May 25th, at 9:00am CST</b> (which is around 3pm that afternoon for anyone <a href="http://fussfreeflavours.com/">in the U.K.</a> and midnight that night for those of you <a href="http://wayfaringchocolate.wordpress.com/">in Australia</a>), and I’ll be choosing the three winners at random. Good luck, everyone! I can’t wait to see who will win!<br /><br /><img src="http://www.purejoyplanet.com/store/images/imagecache/118x115_IMG_3351.JPG"><br /><br /><b>If you like this, you might also like...</b><br /><a href="http://almostvegankc.blogspot.com/2010/03/homemade-almond-milk.html">Homemade almond milk</a><br /><a href="http://almostvegankc.blogspot.com/2009/06/very-berry-green-smoothie.html">Very berry "green" smoothie</a><br /><a href="http://almostvegankc.blogspot.com/2009/05/watermelon-agua-fresca.html">Watermelon agua fresca</a>Chef Amber Sheahttp://www.blogger.com/profile/11751332126011127621noreply@blogger.com24tag:blogger.com,1999:blog-7865649642804735515.post-78640876776868510302010-05-18T12:26:00.007-05:002010-05-19T15:19:25.730-05:00April leftovers + exciting news!It’s show-and-tell time again! These are some of my amassed restaurant meals and other random eats from the previous month. Also, a very exciting event is about to happen in Almost-Vegan-land—more on that later in this post!<br /><br />First up is a Vietnamese tofu fried rice at Saigon 39 in Midtown.<br /><br /><img src="http://farm5.static.flickr.com/4009/4617294292_955d4f5a09.jpg"><br /><br />I tried out the carrot cake loaf with cream cheeze swirl from the <a href="http://bakingbites.com/">Baking Bites</a> cookbook. I should’ve photographed the making of this one, because it came out amazing!<br /><br /><img src="http://farm5.static.flickr.com/4062/4616684085_88dc01b609.jpg"><br /><br />I took Matt to <a href="http://www.bluebirdbistro.com/">Blue Bird Bistro</a>, a restaurant serving all local and organic food, for his birthday. Along with a bottle of locally made wine, we shared the hummus appetizer. The pita bread was made from scratch!<br /><br /><img src="http://farm5.static.flickr.com/4067/4617300038_7fd475a41b.jpg"><br /><br />Blue Bird Bistro used to be vegetarian, but added sustainable meat and seafood back to its menu a couple years ago. My rare taste for seafood struck again—I splurged on the catch of the day, cornmeal-crusted catfish with jasmine rice and ratatouille.<br /><br /><img src="http://farm5.static.flickr.com/4008/4617302964_579a2eca05.jpg"><br /><br />Our (free!) dessert was a slice of apple crostata with vanilla bean ice cream. All in all, this was a great meal.<br /><br /><img src="http://farm4.static.flickr.com/3363/4617305908_78ea3d641e.jpg"><br /><br />At <a href="http://www.narakc.com/">NARA</a>, I ate a vegetable roll, and Matt and I shared a flight of crisp white wines.<br /><br /><img src="http://farm4.static.flickr.com/3330/4616695259_07f7e26faa.jpg"><br /><br />My friend Henry and I attended Urban Picnic 2010, a yearly event held by the <a href="http://www.kcoriginals.com/">Kansas City Originals</a>, a coalition of independently-owned, local area restaurants. It was a giant, sold-out affair, with over 40 restaurants (plus six wineries and a brewery) giving out unlimited (and massive) samples of mouthwatering, gourmet food for four hours, along with live music, auctions, and raffles. It was a madhouse in there, so picture-taking was all but impossible, but I did get this shot of our desserts: strawberry shortcake, Italian cream cake, and lemon pound cake with macerated berries. I got so full I nearly felt sick, but I can’t wait till next year!<br /><br /><img src="http://farm5.static.flickr.com/4044/4616698311_f931465766.jpg"><br /><br />Matt and I ate at Bo Ling’s one Friday. I had forgotten my camera, so these two shots were taken on Matt’s iPhone. I had a huge plate of steamed veggies and tofu with brown rice, and a side of "brown sauce" for dipping.<br /><br /><img src="http://farm4.static.flickr.com/3411/4616698443_d59c02e15b.jpg"><br /><br />Matt opted, all on his own, for tofu fried rice. Aww.<br /><br /><img src="http://farm5.static.flickr.com/4069/4616698571_e238576d74.jpg"><br /><br />One Sunday morning, I made us "sausage-and-egg" breakfast sandwiches. I toasted and buttered ("Earth Balanced," rather) slices of Ezekiel bread. I seasoned slabs of extra-firm tofu with cumin, turmeric, and garlic salt, then pan-fried them. I also mashed some fennel seed and garlic salt into LightLife ground "sausage," formed it into patties, and pan-fried those too. Stacked together, these made an awesome savory brunch.<br /><br /><img src="http://farm4.static.flickr.com/3058/4617314874_d5e9f93270.jpg"><br /><br />This is just a particularly pretty smoothie I had one weekday morning—predominantly blackberries.<br /><br /><img src="http://farm4.static.flickr.com/3379/4617317118_baccbc665f.jpg"><br /><br />VEGAN LASAGNA! I promise I will make this again one day and post it, but <i>man</i> was it a lot of work! I made it with from-scratch marinara sauce, homemade tofu "ricotta," whole-grain lasagna noodles, and a fake ground beef-fake sausage-white bean mixture. I chopped and threw on my last couple slices of rice mozzarella before baking.<br /><br /><img src="http://farm4.static.flickr.com/3341/4617319814_a2afcf07f1.jpg"><br /><br />This was a WINNERRR. I’m hungry just thinking about it.<br /><br /><img src="http://farm4.static.flickr.com/3302/4617322814_35c666592a.jpg"><br /><br /><i>Ok, ok!</i> I get it, you want to hear the news. Well, here it is: this Friday will see the advent of an Almost Vegan first—a <b>GIVEAWAY</b>! I love when other blogs hold giveaways (despite never having won one), and I’ve wanted to have one here since I first started this blog nearly two years ago. The opportunity has finally arisen! I’m not going to tell you what the prize is, but I’ll offer one hint—it’s a product that (I’m guessing) most of you don’t own, but it will allow you to make at home a recipe recently featured here, as well as the recipe I’ll post Friday. Check back then for the chance to win!<br /><br />Let’s see how many readers I can pull out of the woodwork with this one, mwahaha ;]<br />See you Friday!<br /><br /><b>If you like this, you might also like...</b><br /><a href="http://almostvegankc.blogspot.com/2010/04/long-winded-march-leftovers.html">Long-winded March leftovers</a><br /><a href="http://almostvegankc.blogspot.com/2010/03/february-leftovers.html">Belated February leftovers</a><br /><a href="http://almostvegankc.blogspot.com/2010/03/december-january-leftovers.html">December-January leftovers</a>Chef Amber Sheahttp://www.blogger.com/profile/11751332126011127621noreply@blogger.com7tag:blogger.com,1999:blog-7865649642804735515.post-18460716829373097622010-05-14T11:54:00.004-05:002010-06-07T09:58:18.353-05:00Honey almond power barsIt must be power bar week! On Wednesday, <a href"=http://trirunveg.blogspot.com/">Aimee</a> posted some great-looking <a href="http://trirunveg.blogspot.com/2010/05/humpastry-day-cherry-energy-bars.html">cherry energy bars</a>, and here I am today with dried-fruit bars of my own. I bookmarked <a href="http://www.eatingwell.com/recipes/almond_power_bar.html">this recipe</a> awhile back, and made it one morning before work—that’s how quick and easy it is. It’s one of those customize-at-will recipes; there are options for <i>every single item</i> on this ingredient list! Oats (old-fashioned or quick), almonds (use chopped walnuts or pecans instead), sunflower seeds (raw, salted, or honey-roasted), flaxseeds (whole or ground), sesame seeds (raw or toasted), cereal (puffed rice, kamut, or millet), dried fruit (add or substitute things like chopped dried cherries or apricots, goji berries, dark raisins, et al.), nut butter (almond, peanut, or cashew), sugar (raw/turbinado, sucanat, or brown), honey (use agave nectar or brown rice syrup instead), extract (vanilla or almond), and even the sea salt (just use good ol’ table salt).<br /><br />Some people seem to think that an energy/power bar is the same thing as a protein bar, but they serve very different purposes. For an athlete, or anyone who <a href="http://almostvegankc.blogspot.com/2008/10/genghis-khan-vegan-marathon.html">runs</a> <a href="http://almostvegankc.blogspot.com/2009/10/on-personal-note.html">marathons</a> <a href="http://almostvegankc.blogspot.com/2010/03/almost-vegan-random-factoids.html">like me</a>, it’s important to distinguish between the two. While protein bars can be good for recovery snacks or meal replacements, a power bar, or energy bar, is actually quite low in protein. It’s meant to be more of a carbohydrate delivery system, providing a mix of slow- and quick-release carbs to fuel workouts, balanced by small doses of fat (to slow digestion) and protein (to aid muscle recovery). So don’t look to a bar like this to keep you full for hours—eat one for a pre-workout energy boost instead.<br /><br /><b>1 cup old-fashioned rolled oats<br />1/4 cup sliced or slivered almonds<br />1/4 cup sunflower seeds<br />1 Tbsp flaxseeds<br />1 Tbsp sesame seeds<br />1 cup unsweetened whole-grain puffed cereal<br />1/3 cup dried blueberries<br />1/3 cup dried cranberries<br />1/3 cup golden raisins<br />1/4 cup creamy almond butter<br />1/4 cup raw (turbinado) sugar<br />1/4 cup honey<br />1/2 tsp vanilla extract<br />1/8 tsp sea salt</b><br /><br />Preheat oven to 350 degrees. Coat an 8x8-inch baking pan with cooking spray. Spread oats, almonds, sunflower seeds, flaxseeds and sesame seeds on a rimmed baking sheet.<br /><br /><img src="http://farm5.static.flickr.com/4001/4577715297_71217c3dd8.jpg"><br /><br />Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add the cereal, blueberries, cranberries, and raisins; toss to combine.<br /><br /><img src="http://farm5.static.flickr.com/4046/4577720755_fca119fe92.jpg"><br /><br />Meanwhile, combine the almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.<br /><br /><img src="http://farm5.static.flickr.com/4006/4578349546_d1f434bec1.jpg"><br /><br />Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain.<br /><br /><img src="http://farm5.static.flickr.com/4014/4577723761_65184bf5f8.jpg"><br /><br />Transfer to the prepared pan. Lightly coat your hands with cooking spray and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if necessary). Refrigerate until firm, about 30 minutes, before cutting into 10 bars.<br /><br /><img src="http://farm5.static.flickr.com/4041/4578357928_979eff7336.jpg"><br /><br />Store the bars in an airtight container at room temperature, or refrigerate for up to a week or freeze for up to a month; thaw at room temperature. These are more delicate than storebought power bars, but I’m quite happy to exchange durability for wholesomeness in this additive- and preservative-free snack. They’re toasty, fruity, nutty, and conveniently grab-and-go!<br /><br /><img src="http://farm5.static.flickr.com/4006/4578360698_9b1d9fd8e7.jpg"><br /> <br /><i><small>Yield: 10 bars. Per bar: 202 calories, 7.5g fat (1g sat), 32.2g carbs, 4g fiber, 4.5g protein.</small></i><br /><br /><b>If you like this, you might also like...</b><br /><a href="http://almostvegankc.blogspot.com/2010/04/no-bake-almond-butter-balls.html">No-bake almond butter balls</a><br /><a href="http://almostvegankc.blogspot.com/2009/04/oat-crumble-jam-bars.html">Oat crumble jam bars</a><br /><a href="http://almostvegankc.blogspot.com/2008/10/banana-wheat-germ-muffins.html">Banana wheat germ muffins</a>Chef Amber Sheahttp://www.blogger.com/profile/11751332126011127621noreply@blogger.com9tag:blogger.com,1999:blog-7865649642804735515.post-22025798802578577612010-05-11T14:15:00.008-05:002010-06-01T12:14:27.172-05:00A vegan taste of EthiopiaLast month, my friend <a href="http://www.blogger.com/profile/12446883562971118422">Hillary</a> (of <a href="http://theanti-chef.blogspot.com/">The Anti-Chef</a>) and I took a vegetarian Ethiopian cooking class through <a href="http://www.umkc.edu/">UMKC</a>. It was held at, and taught by the owners of, <a href="http://www.bluenilekc.com/">Blue Nile Café</a>, a wonderful restaurant in downtown KC’s City Market. <a href="http://almostvegankc.blogspot.com/2009/08/delayed-july-leftovers.html">I’ve eaten there</a> several times over the years (when I can convince my friends to be adventurous), and it’s always been excellent.<br /><br />After listening to a brief history of Ethiopia, we were led into the kitchen. As luck would have it, I wound up right by the stove, so I got a front-row seat to the action. First, we were introduced to the spices and flavorings. From the top: salt and turmeric, berbere (a complex spice mixture containing over a dozen ingredients), mekelesha (ground chile; VERY hot!) and garlic-ginger paste, and cardamom and Ethiopian green coffee beans.<br /><br /><img src="http://farm4.static.flickr.com/3413/4596723759_a8ff513979.jpg"><br /><br />We learned to prepare two dishes—misir watt (a red lentil stew) and atiklett watt (a cabbage, potato, and carrot stew). The misir watt began with onions, ginger-garlic paste, and berbere cooked in plenty of vegetable oil...<br /><br /><img src="http://farm2.static.flickr.com/1070/4596726533_f45b0f0091.jpg"><br /><br />...while the atiklett watt began with onions, potatoes, carrots, and turmeric.<br /><br /><img src="http://farm2.static.flickr.com/1223/4597344538_0216edf7c4.jpg"><br /><br />Dry red lentils were stirred into the misir watt base...<br /><br /><img src="http://farm5.static.flickr.com/4037/4596737703_9a515f3708.jpg"><br /><br />...while chopped cabbage was added to the atiklett watt.<br /><br /><img src="http://farm2.static.flickr.com/1427/4597350150_72dd64c38d.jpg"><br /><br />As the watts cooked (and filled the kitchen with the most amazing spicy/garlicky aroma), we learned how injera is made. Injera is the pancake-like bread with which all Ethiopian food is eaten. It’s spongy and tangy-tasting, made primarily of teff flour (though Blue Nile uses a blend of teff and four other flours) and water, and the batter must sit out and ferment on the counter for three full days.<br /><br /><img src="http://farm2.static.flickr.com/1317/4597355540_7346554fcc.jpg"><br /><br />It’s cooked on a flat, non-stick surface by pouring the batter in a circular shape, starting on the outside and looping inward.<br /><br /><img src="http://farm2.static.flickr.com/1395/4596742911_6bb2bf7578.jpg"><br /><br />It's then covered and allowed to steam briefly. Each huge injera only takes about 30 seconds to cook.<br /><br /><img src="http://farm4.static.flickr.com/3388/4597366070_684923935c.jpg"><br /><br />We were given the chance to try it for ourselves. There I am, makin' injera like a pro. The consistency reminded me of crêpe batter. I did rather well, if I do say so myself.<br /><br /><img src="http://farm2.static.flickr.com/1434/4596748423_4b1e0fd16f.jpg"><br /><br />In mere minutes, we'd made a giant stack of injera.<br /><br /><img src="http://farm4.static.flickr.com/3080/4596756293_97d065824f.jpg"><br /><br />By then, the lentils were cooked through and the misir watt was perfectly thickened...<br /><br /><img src="http://farm5.static.flickr.com/4054/4597377758_1211649b0e.jpg"><br /><br />...and the potatoes in the atiklett watt were tender.<br /><br /><img src="http://farm2.static.flickr.com/1198/4597374644_2847afd31b.jpg"><br /><br />Some finishing spices (like cardamom and mekelesha) were added to both dishes, and they were complete. So we feasted! And ohhh man, it was DELICIOUS.<br /><br /><img src="http://farm5.static.flickr.com/4066/4596765153_54be43f9b3.jpg"><br /><br /><i>But where are the actual recipes?</i> you may ask. Well, you’ll just have to check back here soon—I made the misir watt at home recently, and will be posting about it shortly. In the meantime, you can check out <a href="http://theanti-chef.blogspot.com/2010/04/atiklett-wat.html">Hillary’s atiklett watt entry</a>.<br />THANK YOU AGAIN to <a href="http://www.bluenilekc.com/">Blue Nile Café</a> for putting on such a great class!<br /><br /><img src="http://farm4.static.flickr.com/3024/4597383048_c286250fc4.jpg"><br /><br /><b>If you like this, you might also like...</b><br /><a href="http://almostvegankc.blogspot.com/2010/04/falafel-night-v-day-dinner.html">Falafel night + V-Day dinner</a><br /><a href="http://almostvegankc.blogspot.com/2010/02/vegan-italian-valentine-feast.html">Vegan Italian Valentine feast</a><br /><a href="http://almostvegankc.blogspot.com/2008/10/taste-of-india.html">A vegan taste of India</a>Chef Amber Sheahttp://www.blogger.com/profile/11751332126011127621noreply@blogger.com6tag:blogger.com,1999:blog-7865649642804735515.post-84571231554030358832010-05-07T14:09:00.005-05:002010-05-07T14:22:49.217-05:00Chickpea-chili veggie burgersCan you believe I’ve never had a veggie burger on this blog? Then again, I’m not much of a burger person to begin with, so maybe it’s not that surprising. All I had to see, though, was the word "chickpea," and I knew this <a href="http://urbanvegan.net/">Urban Vegan</a> recipe was for me. If you have any special kind of chili powder on hand, like ancho or chipotle, now’s the time to use it. If for some reason you don’t have chili powder at all, I’m betting this would also be good with paprika in its place. Maybe even garam masala, for an Indian chana-burger?! Ooh, I’ll have to give that a shot sometime...<br /><br /><b>15-oz. can chickpeas, rinsed and drained<br />2 Tbsp chopped roasted red pepper<br />1/2 medium onion, chopped<br />2 cloves garlic<br />3/4 tsp chili powder<br />1/2 tsp sea salt<br />2 Tbsp olive oil, divided<br />Pinch of cayenne pepper (optional)<br />2 slices stale whole grain bread, crumbled<br />Up to 4 Tbsp vegetable broth or water<br />Up to 3/4 cup old-fashioned rolled oats<br />6 whole grain buns, split and toasted<br />Burger toppings, as desired</b><br /><br />Place the chickpeas, red pepper, onion, garlic, chili powder, salt, and 1 Tbsp olive oil in the bowl of a food processor. (I also threw in a teaspoon of my <a href="http://almostvegankc.blogspot.com/2010/02/homemade-vegetable-bouillon.html">homemade vegan bouillon</a> just to give it an extra herby kick, but it’s not required.) By the way, if you don’t have roasted red peppers on hand, or if you don’t want to open a jar for just 2 Tbsp, feel free to use raw red pepper.<br /><br /><img src="http://farm5.static.flickr.com/4070/4578334112_fae0205437.jpg"><br /><br />Process, adding enough veggie broth or water to get the mixture smooth, scraping down the sides of the bowl as needed. Add the crumbled bread. (If you don’t have stale bread, just toast two fresh slices before crumbling.)<br /><br /><img src="http://farm5.static.flickr.com/4018/4578336492_ea6a81c81c.jpg"><br /><br />Process until fairly smooth, adding more broth or water if needed. Dough should be sticky but malleable. Transfer to a large bowl and add enough oats so that you can pick up the dough in your hands without it sticking (I actually ended up using just <i>over</i> 3/4 cup). Refrigerate the mixture for one hour.<br /><br /><img src="http://farm5.static.flickr.com/4050/4578339030_6980b4540f.jpg"><br /><br />Remove the dough from the fridge and form into six (big!) patties. Heat 1/2 Tbsp olive oil in a large skillet over medium heat. Add three patties and cook, turning once, until each side is golden (probably 5-6 minutes total). Transfer cooked burgers to a plate, heat the other 1/2 Tbsp olive oil, and cook the three remaining patties.<br /><br /><img src="http://farm5.static.flickr.com/4069/4577709985_b473d774c1.jpg"><br /><br />Serve on toasted buns (or lettuce leaves) with any accoutrements you wish. Fries would be the natural choice for a side dish, but I made a warm corn-and-pea salad and savory pesto muffins as accompaniments. I ate my burger with <a href="http://almostvegankc.blogspot.com/2010/03/black-olive-tapenade.html">black olive tapenade</a>, making it feel kind of Italianesque (some <a href="http://almostvegankc.blogspot.com/2009/02/tuscan-white-bean-dip.html">Tuscan white bean dip</a> would do the same trick). Topped with salsa or guacamole, this could become <i>una hamburguesa mexicana</i>. If you try my garam masala suggestion, I’d have it with <a href="http://almostvegankc.blogspot.com/2009/03/indian-spice-hummus.html">Indian spice hummus</a>. Or you can go the classic ketchup and mustard route; it’s up to you!<br /><br /><img src="http://farm5.static.flickr.com/4053/4578344384_0efdf60239.jpg"><br /><br /><i><small>Yield: 6 patties. Per patty (without bun): 192 calories, 6.7g fat (1g sat), 28.6g carbs, 5g fiber, 5.6g protein.</small></i><br /><br /><b>If you like this, you might also like...</b><br /><a href="http://almostvegankc.blogspot.com/2010/04/tidy-joes-vegan-sloppy-joes.html">Tidy joes (vegan sloppy joes)</a><br /><a href="http://almostvegankc.blogspot.com/2009/06/roasted-potato-wraps-wblack-bean-hummus.html">Roasted potato wraps w/black bean hummus</a><br /><a href="http://almostvegankc.blogspot.com/2009/05/curried-tempeh-mango-salad.html">Curried tempeh-mango salad</a>Chef Amber Sheahttp://www.blogger.com/profile/11751332126011127621noreply@blogger.com9tag:blogger.com,1999:blog-7865649642804735515.post-32604309472647936642010-05-04T13:00:00.008-05:002010-05-05T11:57:29.356-05:00Crunchy salted cashew cookiesI found <a href="http://www.natalieskillercuisine.com/2010/03/salted-cashew-cookies-with-homemade.html">this recipe</a> via <a href="http://bakingbites.com/2010/03/bites-from-other-blogs-133/">Baking Bites</a> and it immediately ascended to the top of my to-bake list. Cashews occupy the #2 spot on my list of favorite nuts (#3 being pecans, and #1 being, well, inappropriate), and a recent trip to Costco had netted me several pounds of them. These cookies were easy to veganize, and turned out so good on their own that I didn’t even bother sandwiching them with dulce de leche (though you should feel free to do so!). This may look like a lot of steps, but it’s really not; I’m just a nut butter fiend and went overboard taking pictures.<br /><br /><b>2 1/2 cups roasted, salted cashews<br />2 Tbsp peanut oil (or canola oil)<br />8 Tbsp (1 stick) Earth Balance, softened<br />1/2 cup sugar<br />3/4 cup brown sugar<br />1 Tbsp ground flaxseed<br />3 Tbsp water<br />1 tsp vanilla extract<br />1 cup all-purpose flour<br />2/3 cup whole wheat pastry flour<br />1 tsp coarse sea salt (optional)</b><br /><br /><img src="http://farm5.static.flickr.com/4044/4577682201_f42f11185e.jpg"><br /><br />Preheat the oven to 350 degrees and line baking sheets with parchment paper or Silpats. Place the cashews in the bowl of a food processor and pulse until roughly chopped. Remove 1/2 cup chopped cashews and set aside. Add the peanut (or canola) oil to the remaining cashews and process for one minute, until smooth. Mmm, homemade cashew butter!<br /><br /><img src="http://farm5.static.flickr.com/4018/4577684525_9c6c1ac23f.jpg"><br /><br />Add the Earth Balance, sugar, and brown sugar...<br /><br /><img src="http://farm5.static.flickr.com/4031/4577686883_0c9480a7c4.jpg"><br /><br />...and process until smooth and creamy.<br /><br /><img src="http://farm5.static.flickr.com/4044/4578321484_1c2cb3ce39.jpg"><br /><br />Add the flaxseed, water, and vanilla...<br /><br /><img src="http://farm5.static.flickr.com/4034/4577691939_e73b29b18d.jpg"><br /><br />...and pulse until thoroughly combined. Add the flours in two parts, and pulse until just barely combined. Transfer the mixture to a large bowl and add the reserved chopped cashews.<br /><br /><img src="http://farm5.static.flickr.com/4060/4578326496_2694aca399.jpg"><br /><br />Grease your hands with cooking spray and mix in the cashews by hand. Roll dough into about 36 balls (minus, as usual, the amount you snack on raw), placing 12 at a time on the baking sheet. Use a greased fork to press the cookies flat (like you would with peanut butter cookies; you can do a single fork mark or make a cross-hatch).<br /><br /><img src="http://farm5.static.flickr.com/4034/4577696785_66d540b9f1.jpg"><br /><br />Sprinkle with coarse sea salt, if desired, and bake for 7-9 minutes (err on the side of underbaking). Transfer to a wire rack to cool completely (but they’re great warm, too!).<br /><br />I never even got a closeup of one of the finished cookies, but in the picture below, the ones on the top pan just came out of the oven. After the cookies cool, their oily softness turns crispy and crunchy. Very reminiscent of PB cookies in flavor, the use of cashews adds a dimension of especial (monounsaturated) fattiness. I love how salty these are, too; the salt plays perfectly off the nuttiness and brown-sugared-sweetness. This made a pretty big batch, so a few days later, I actually ground up the last several cookies with just a little more oil, pressed the mixture into a greased pie plate, and froze it. Later, I used it as a cashew-licious crust for a vanilla pudding pie. Yum!<br /><br /><img src="http://farm5.static.flickr.com/4054/4578331420_4a9cab02a7.jpg"><br /><br /><i><small>Yield: 3 dozen cookies. Per cookie: 126 calories, 7.7g fat (1.5g sat), 12.9g carbs, 1g fiber, 2.1g protein.</small></i><br /><br /><b>If you like this, you might also like...</b><br /><a href="http://almostvegankc.blogspot.com/2010/02/nutella-stuffed-peanut-butter-cookies.html">Nutella-stuffed peanut butter cookies</a><br /><a href="http://almostvegankc.blogspot.com/2009/08/raw-pecan-pie-cookies.html">Raw pecan pie cookies</a><br /><a href="http://almostvegankc.blogspot.com/2009/05/choc-oat-banana-walnut-cookies.html">Choc-oat banana walnut cookies</a>Chef Amber Sheahttp://www.blogger.com/profile/11751332126011127621noreply@blogger.com8tag:blogger.com,1999:blog-7865649642804735515.post-64744476717604725952010-04-30T12:39:00.004-05:002010-04-30T12:54:15.599-05:00Almost vegan in Chicago 2.2(See also: <a href="http://almostvegankc.blogspot.com/2010/04/almost-vegan-in-chicago-21.html">Part one</a>)<br /><br />Since I ate three noteworthy meals in Chicago, and already chronicled two of them in <a href="http://almostvegankc.blogspot.com/2010/04/almost-vegan-in-chicago-21.html">part one</a>, this post will be shorter. That said, I have to include a gratuitous shot of the biggest package of Reese’s peanut butter cups I have ever seen, at the Hershey store off Michigan Avenue. Half a pound (that’s nearly a quarter of a kilo, for you international folk) <i>apiece!</i><br /><br /><img src="http://farm4.static.flickr.com/3292/4557846414_3f10e4b0be.jpg"><br /><br />For dinner on Saturday, we knew we were going to eat at one of <a href="http://www.rickbayless.com/">Rick Bayless</a>’s restaurants. <a href="http://www.rickbayless.com/restaurants/topolobampo.html">Topolobampo</a> is just too pricey, but <a href="http://www.rickbayless.com/restaurants/grill.html">Frontera Grill</a> and <a href="http://www.rickbayless.com/restaurants/xoco.html">XOCO</a> were options. When I was in Chicago for Lollapalooza <a href="http://almostvegankc.blogspot.com/2008/08/almost-vegan-in-chi-town.html">in 2008</a>, I got to eat at Frontera Grill, and it pains me to this day that I did not take pictures of my food. The 3-hour wait at Frontera Grill made us opt for XOCO, his newest outpost, billed as a quick-service (to be fair, I suppose 45 minutes <i>is</i> "quick" when compared to 3 hours) café serving Mexican street food and snacks.<br /><br /><img src="http://farm4.static.flickr.com/3473/4557217661_10e56cf2c9.jpg"><br /><br />The format felt a little alien to me, but had the line not been the better part of an hour long, I think it would have made more sense. When we finally got to the counter, we ordered, were given a number, and were led to two seats at a countertop in the dining area. Our chips and salsa were brought out first—their chips are thick and salty, the corniest of corn chips, the way I like them. The salsas are a roasted tomatillo (the green) and a three-chile (the red; my favorite).<br /><br /><img src="http://farm4.static.flickr.com/3109/4557851398_bc9d223cb8.jpg"><br /><br />Take a deep breath before you read this description and drool at the photo. Picture this: fresh, crusty bread is split in half, spread thickly with refried black beans, and baked to perfection in a wood-burning oven. Pickled onions and chunky guacamole are piled atop one half and sandwiched with the other. A rich tomato broth and a spicy árbol chile sauce are swirled together in a shallow bowl, and the torta is served partially submerged, cut side down, in that piquant elixir. A kiss of chopped cilantro completes this ethereal sandwich-of-the-gods.<br /><br />Put more simply: I got the ahodaga torta off the menu, hold the pork, add guac and extra beans. But no words can accurately describe the volcanic explosion of flavor that occurred in my mouth from the first taste. The <i>crunch</i> as my teeth broke through the bread, the <i>slurp</i> of the absorbed-and-released chile-tomato broth surging across my palate, the <i>smoosh</i> of the avocado marrying the smooth bean purée, the <i>snap</i> of the cores of softened onion ribbons betwixt my bite, the <i>roar</i> of chile-derived fire searing my tongue, the <i>aahhh</i> of angels singing over my shoulder, the <i>gasp</i> of my taste buds as they had a 15-minute orgasm and collapsed in blissful afterglow.<br /><br /><i>This</i> is why Rick Bayless is my favorite chef. I know of no one else who can, to this immaculate degree, take such a modest assortment of simple, fresh ingredients and, with just a judicious touch of herbs and fragrant spices, transform them into a dish brimming with astonishingly complex and perfect flavors. It’s alchemy, pure alchemy, precise and flawless.<br /><br /><img src="http://farm5.static.flickr.com/4038/4557222361_898b1f678f.jpg"><br /><br /><i>::Catches breath::</i> Ok, ok, I must stop; it’s getting warm in here, as it did that night I ate this illustrious repast. So we concluded the experience with churros, cinnamon-sugar-rolled doughnut-like pastries, and a dish of vanilla bean soft-serve ice cream for dipping.<br /><br /><img src="http://farm5.static.flickr.com/4043/4557225037_c28cc4dab9.jpg"><br /><br />I don’t care how ridiculous I sound; that meal was downright life-changing.<br /><br />After a stop back at the hostel, Matt and I went to <a href="http://latebarchicago.com/">Late Bar</a> in the Avondale neighborhood to meet up with Chiko, another friend from the first leg of <a href="http://almostvegankc.blogspot.com/search/label/Europe">my Europe trip</a> whom I hadn’t seen since. It was great to get to hang out with him again, and almost as great to get to drink my first-ever <i>soy white Russian</i>. For real! (There, in the middle.)<br /><br /><img src="http://farm4.static.flickr.com/3438/4557227661_9a2dced7b1.jpg"><br /><br />Yes, really, a vegan white Russian! I was positively giddy over it. Then, however, I spotted another drink on the menu I plainly <i>had</i> to have. I’m not a martini gal (or, for that matter, a creamy-alcoholic-beverage gal), but especially after the Mexican feast that was our dinner, I couldn’t possibly pass up a <i>soy horchata martini</i>. Real horchata (a milky, sugary, cinnamon-vanilla Latin American refresca) is made of rice milk, but in the U.S., it’s almost always dairy-based. I couldn’t believe my luck at finding a soy-based horchata concoction, shaken with vanilla vodka and sprinkled with ground cinnamon. It was even better than the white Russian.<br /><br /><img src="http://farm5.static.flickr.com/4068/4557863778_b677b49fdb.jpg"><br /><br />Matt, Chiko, and I then made our way to <a href="http://www.neonightclub.com/">Club Neo</a> and danced our hearts out till nearly 5 in the morning. It was a spectacular end to a spectacular weekend getaway in Chi-town. I can’t wait to go back!<br /><br /><b>If you like this, you might also like...</b><br />Los Angeles, parts <a href="http://almostvegankc.blogspot.com/2010/03/almost-vegan-in-los-angeles-i.html">one</a>, <a href="http://almostvegankc.blogspot.com/2010/03/almost-vegan-in-los-angeles-ii.html">two</a>, <a href="http://almostvegankc.blogspot.com/2010/03/almost-vegan-in-los-angeles-iii.html">three</a>, and <a href="http://almostvegankc.blogspot.com/2010/03/almost-vegan-in-los-angeles-iv.html">four</a><br /><a href="http://almostvegankc.blogspot.com/search/label/Europe">Europe</a>, of course<br /><a href="http://almostvegankc.blogspot.com/2009/07/almost-vegan-in-denver.html">Denver 2009</a><br />Dallas <a href="http://almostvegankc.blogspot.com/2008/08/almost-vegan-in-dallas.html">2008</a> and <a href="http://almostvegankc.blogspot.com/2009/08/almost-vegan-in-dallas-ii.html">2009</a><br />Mexican cruise, parts <a href="http://almostvegankc.blogspot.com/2008/11/almost-vegan-cruise-part-1.html">one</a>, <a href="http://almostvegankc.blogspot.com/2008/11/almost-vegan-cruise-part-2.html">two</a>, and <a href="http://almostvegankc.blogspot.com/2008/11/almost-vegan-cruise-part-3.html">three</a><br /><a href="http://almostvegankc.blogspot.com/2008/08/almost-vegan-in-chi-town.html">Chicago 2008</a> (my first-ever post!)Chef Amber Sheahttp://www.blogger.com/profile/11751332126011127621noreply@blogger.com7tag:blogger.com,1999:blog-7865649642804735515.post-47063107817349419212010-04-27T11:35:00.004-05:002010-04-27T11:43:56.755-05:00Almost vegan in Chicago 2.1Earlier this month, Matt and I took a weekend road trip to Chicago to see a concert. We left on Thursday after work, drove a little more than halfway, and stayed the night at a questionable Motel 6 in Iowa City. The next morning, we had breakfast down the street at <a href="http://www.brueggers.com/">Bruegger’s Bagels</a>, a chain that actually JUST came to Kansas City but which I had not yet tried. I got a whole grain bagel (plain, toasted) and a Rainforest Nut coffee (brazil-nutty and delicious!). While waiting in line, I spied a kind of peanut butter I’ve never seen before, <a href="http://www.sunlandinc.com/zcom/product/Product.do?compid=788&prodid=33">Sunland Dark Chocolate</a>. It was all-natural, vegan, and just a couple bucks more than a side of PB off the menu, so we picked up a whole jar.<br /><br /><img src="http://farm5.static.flickr.com/4052/4557190065_19c5e3aa71.jpg"><br /><br />We drove the remaining few hours to Chicago and arrived at our <a href="http://www.chicago.aaeworldhotels.com/">hostel in Greektown</a> shortly after 5pm. That’s right—I spent <a href="http://almostvegankc.blogspot.com/search/label/Europe">five weeks in Europe</a> and didn’t so much as <i>see</i> a hostel, and then I go on a simple little road trip and wind up in one; go figure. (Really, though, with its downtown location, $39 per person, per night rate for a private room, and $5 parking nearby, we didn’t need much convincing.)<br /><br /><a href="http://almostvegankc.blogspot.com/2010/03/almost-vegan-in-los-angeles-i.html">As</a> <a href="http://almostvegankc.blogspot.com/2010/03/almost-vegan-in-los-angeles-ii.html">in</a> <a href="http://almostvegankc.blogspot.com/2010/03/almost-vegan-in-los-angeles-iii.html">Los</a> <a href="http://almostvegankc.blogspot.com/2010/03/almost-vegan-in-los-angeles-iv.html">Angeles</a>, Matt put me in charge of food. Even though Greektown was rife with thick aromas of gyros and spices, I couldn’t resist the chance to eat at <a href="http://www.karynsongreen.com/">Karyn’s on Green</a>, a stylish all-vegan restaurant a mere 3-minute walk from the hostel.<br /><br /><img src="http://farm4.static.flickr.com/3154/4557824810_b1f63fb1df.jpg"><br /><br />Within seconds of being seated, we were offered fresh bread and whipped herb butter. What a treat it was to dig right in without having to ask or even wonder if the "butter" is vegan!<br /><br /><img src="http://farm5.static.flickr.com/4027/4557196725_8be58f001e.jpg"><br /><br />We ordered a Macabeo (Spanish white wine) and a Tempranillo (Spanish red wine) to share, but before we knew it, our food was already coming out. Matt ate the barbecued seitan meatloaf with escarole and roasted fingerling potatoes. I was quite hesitant to try it, given my <a href="http://almostvegankc.blogspot.com/2010/04/tidy-joes-vegan-sloppy-joes.html">abhorrence of BBQ sauce</a>, but it’s a good thing I had a bite anyway, because it wasn’t at all what I expected. Rather than being smoky and cloyingly sweet, the sauce was mild and tomatoey, with a hint of cumin. Matt, a committed omnivore, <i>loved</i> this dish.<br /><br /><img src="http://farm4.static.flickr.com/3540/4557831076_10ba5c1b71.jpg"><br /><br />Although a great deal of the menu was enticing, I had to take the opportunity to try something I’m not likely to find at home—raw pasta. The spiralized zucchini noodles were tossed with cherry tomatoes, teensy enoki mushrooms, and a cashew basil pesto which was thick and salty enough to disguise the slippery sweetness of the “noodles.” Though not my favorite meal of the trip, it was surprisingly satisfying, and I’m very happy I tried it.<br /><br /><img src="http://farm5.static.flickr.com/4064/4557833192_5d216657df.jpg"><br /><br /><i>Of course</i> we had to have dessert. I couldn’t resist the strangely-yummy-sounding chocolate terrine—compressed pear, salted cashew mousse, raspberry sorbet, and cocoa nibs. The pear was a bit odd, but the chocolatey sauce and the rich raspberry sorbet made a fantastic pair.<br /><br /><img src="http://farm4.static.flickr.com/3546/4557835184_97287f841e.jpg"><br /><br />Matt and I walked to the House of Blues that evening for the H.I.M. show we’d come to see, taking the subway back to the hostel afterward.<br /><br />The next day, we headed down to Belmont Avenue for some killer shopping (<a href="http://thealley.com/">The Alley</a> was especially awesome). Once we’d worked up an appetite, we walked the short distance to the renowned <a href="http://www.veggiediner.com/">Chicago Diner</a>. Even though it seemed busy inside, we were seated right away.<br /><br /><img src="http://farm4.static.flickr.com/3310/4557837628_477669af56.jpg"><br /><br />Despite my lack of predilection for comfort food, I was <i>so</i> excited to eat here! I mean, come on, it’s famous. Plus, their menu has a great selection of ethnic-food-inspired options, which is more up my alley. Naturally, though, I had to start with a coffee with soymilk. Matt uncharacteristically opted for a beer, but I’m glad he did. See, I’m a beer hater, but upon cautiously taking a sip of his <a href="http://www.peakbrewing.com/">Peak Organic</a> espresso amber (teehee) ale, I found myself taken aback—I didn’t loathe it! <i>How can this be?!</i> I took an other drink to make sure, and yes, it was true! The beer was mildly flavored and only lightly carbonated, with a truly pleasant suggestion of espresso in the background, and no nasty beer aftertaste. Yay! At long last, I may have found a beer I actually enjoy! Of course, for all I know it’s not even available in Kansas City. Oh well; victory nonetheless!<br /><br /><img src="http://farm4.static.flickr.com/3322/4557839830_797c3a94dc.jpg"><br /><br />I fully expected Matt, as a comfort-food-eater, to like the Chicago Diner as much as, if not more than, I did. He was indeed a fan of his lunch, the Diner Burger, a "100% Angus-friendly seitan patty with special sauce, lettuce, tomato, onion, and cheeze on a toasted harvest roll," with a side of mashed potatoes.<br /><br /><img src="http://farm5.static.flickr.com/4010/4557841920_56753bb350.jpg"><br /><br />I chose the Shawarma sandwich ("Shawarma sweater, it’s cold out" – inside joke, sorry), which had sliced gyro-style seasoned seitan (!), fried cauliflower tossed in tahini (!!), and hummus on toasted whole grain ciabatta. Oh.my.god. Fake gyro meat?! I died and went to heaven (then ate my side of sweet potato fries dipped in the spicy harissa sauce).<br /><br /><img src="http://farm4.static.flickr.com/3623/4557844092_ae2b399e06.jpg"><br /><br />I loved this so much, there are just no words. I couldn’t even finish it all (but was more than happy to eat the leftovers cold on the drive home the next day), and thus had to make the probably-wise choice to forgo the vegan cheesecake for dessert. Next time! I must come back someday (and in the meantime buy <a href="http://www.amazon.com/Chicago-Diner-Cookbook-Jo-Kaucher/dp/1570671362">the cookbook</a>). Me + Chicago Diner = happy camper.<br /><br /><img src="http://farm5.static.flickr.com/4040/4557229919_f52efa15c3.jpg"><br /><br />Coming up later this week: part two!<br /><br /><b>If you like this, you might also like...</b><br />Los Angeles, parts <a href="http://almostvegankc.blogspot.com/2010/03/almost-vegan-in-los-angeles-i.html">one</a>, <a href="http://almostvegankc.blogspot.com/2010/03/almost-vegan-in-los-angeles-ii.html">two</a>, <a href="http://almostvegankc.blogspot.com/2010/03/almost-vegan-in-los-angeles-iii.html">three</a>, and <a href="http://almostvegankc.blogspot.com/2010/03/almost-vegan-in-los-angeles-iv.html">four</a><br /><a href="http://almostvegankc.blogspot.com/search/label/Europe">Europe</a>, of course<br /><a href="http://almostvegankc.blogspot.com/2009/07/almost-vegan-in-denver.html">Denver 2009</a><br />Dallas <a href="http://almostvegankc.blogspot.com/2008/08/almost-vegan-in-dallas.html">2008</a> and <a href="http://almostvegankc.blogspot.com/2009/08/almost-vegan-in-dallas-ii.html">2009</a><br />Mexican cruise, parts <a href="http://almostvegankc.blogspot.com/2008/11/almost-vegan-cruise-part-1.html">one</a>, <a href="http://almostvegankc.blogspot.com/2008/11/almost-vegan-cruise-part-2.html">two</a>, and <a href="http://almostvegankc.blogspot.com/2008/11/almost-vegan-cruise-part-3.html">three</a><br /><a href="http://almostvegankc.blogspot.com/2008/08/almost-vegan-in-chi-town.html">Chicago 2008</a> (my first-ever post!)Chef Amber Sheahttp://www.blogger.com/profile/11751332126011127621noreply@blogger.com7tag:blogger.com,1999:blog-7865649642804735515.post-91828098910645003692010-04-23T11:57:00.003-05:002010-06-07T09:58:18.355-05:00Quick blueberry compoteAfter the novel that was <a href="http://almostvegankc.blogspot.com/2010/04/long-winded-march-leftovers.html">Tuesday’s post</a>, I’ll keep this short and (literally) sweet. Years ago, I saw a recipe in Health Magazine for a blueberry pancake sauce, and this compote is loosely derived from that. I never actually saved it or wrote it down, so ever since I first tried it, I’ve winged it, and permutations along the way have been inevitable. I don’t know if it even resembles the original anymore, but I DO know that it’s fast, easy, and so tasty that I used to eat the leftovers out of my fridge with a spoon between classes in college.<br /><br /><b>1 lb. frozen blueberries<br />1/4 cup fresh-squeezed orange juice<br />3 Tbsp [raw] sugar<br />Pinch of salt<br />2 Tbsp warm water<br />2 tsp cornstarch<br />1/4 tsp vanilla extract<br />Orange zest (optional)</b><br /><br /><img src="http://farm5.static.flickr.com/4023/4536821634_e9d14cc38f.jpg"><br /><br />In a small saucepan, combine the blueberries, orange juice, sugar, and salt.<br /><br /><img src="http://farm3.static.flickr.com/2710/4536824706_b5e322f2ab.jpg"><br /><br />Bring to a boil over medium heat and cook, stirring occasionally, until the blueberries begin to burst, about 10 minutes. In a small bowl, whisk together the warm water and cornstarch. Add to the saucepan and bring the mixture back to a boil. Cook, stirring constantly, for 2-3 more minutes, until thickened. Remove from the heat and stir in the vanilla and orange zest, if using. Serve warm.<br /><br /><img src="http://farm5.static.flickr.com/4008/4536827670_7e3b2d30e8.jpg"><br /><br />I made this blueberry compote along with French toast for brunch one weekend morning, modeling it after the Floridian French toast platter Matt ate at First Watch (which I showed you in <a href="http://almostvegankc.blogspot.com/2010/04/long-winded-march-leftovers.html">the last entry</a>). Blended lite silken tofu, soymilk, vanilla, and a dash of cinnamon comprised the batter in which I soaked whole grain bread slices, then pan-fried them until golden. I topped them with sliced bananas and fresh raspberries, dolloped pools of blueberry sauce around the edge, and dusted the whole thing with powdered sugar. Matt devoured his just like that, while I added a drizzle of maple syrup to mine. This is just one way to use this versatile sauce—try it with pancakes, waffles, crêpes, or oatmeal at breakfast; with grilled tofu or fake chicken at dinner; over ice cream, shortcakes, or cheesecake for dessert; or simply eat it with a spoon.<br /><br /><img src="http://farm5.static.flickr.com/4023/4536830868_4834dbc459.jpg"><br /><br /><i><small>Yield: 4 large servings. Per serving (about 1/2 cup): 106 calories, .8g fat (2g sat), 26.1g carbs, 4g fiber, .6g protein.</small></i><br /><br /><b>If you like this, you might also like...</b><br /><a href="http://almostvegankc.blogspot.com/2010/02/overnight-steel-cut-oatmeal.html">Overnight steel-cut oatmeal</a><br /><a href="http://almostvegankc.blogspot.com/2009/07/blueberry-cornbread-muffins.html">Blueberry cornbread muffins</a><br /><a href="http://almostvegankc.blogspot.com/2009/02/homestyle-blueberry-cobbler.html">Homestyle blueberry cobbler</a>Chef Amber Sheahttp://www.blogger.com/profile/11751332126011127621noreply@blogger.com10tag:blogger.com,1999:blog-7865649642804735515.post-85388370175085360152010-04-20T11:13:00.003-05:002010-04-20T11:35:22.887-05:00Long-winded March leftoversIt seems like I <a href="http://almostvegankc.blogspot.com/2010/03/february-leftovers.html">just did</a> a leftovers post, but no matter. I’m a little behind on posting, clearly (as well as reading others’ blogs, sorry everyone! I <i>will</i> catch up). Time is just flying—soon it’ll be time for April leftovers already, not to mention the maple cinnamon pecan milk entry I promised <a href="http://wayfaringchocolate.wordpress.com/">Hannah</a>, plus I have to tell you about my trip to Chicago a couple weeks ago, <i>and</i> the vegetarian Ethiopian cooking class I took last night! Needless to say, there is much to come in the next few weeks.<br /><br />First up is a pizza that Matt helped me make on a Sunday evening. I bought a refrigerated ball of fresh-made multigrain pizza dough at Whole Foods, split it in two, froze one half, and used the other for this thin-crust pie. I made the pizza sauce recipe from Skinny Bitch in the Kitch—I’ve cooked a lot from that book lately! It turned out so fantastic that I ate several spoonfuls straight out of my Vitamix. (Perhaps I’ll do a post on that sometime down the road.) Anyway, we topped the pizza with all the leftover veggies in my fridge – including onion, zucchini, red bell pepper, and probably more I can’t remember – along with a packet of Boca crumbles and a couple ounces of finely shredded <a href="http://lisanattifoods.com/index.php?Itemid=8&option=com_zoo&view=item&category_id=1&item_id=4">jalapeño jack-style almond cheeze</a>. I was never a cheese person, so I’m not much of a fake cheese person either, but I gave this stuff a whirl and I actually really enjoyed it. SO, long story short: we made a pizza. It was awesome.<br /><br /><img src="http://farm5.static.flickr.com/4030/4536129641_e4bdb40e3d.jpg"><br /><br />Matt came over hungry one night and I, like the thoughtful and accommodating person I am (::cough::), threw together a nice little meal for him of a veggie burger on an Ezekiel bun and a warm barley-vegetable salad tossed in a garlicky vinaigrette and garnished with minced fresh spinach. We also had a bottle of <a href="http://www.seguraviudasusa.com/reserva-heredad-sparkling-wine.html">Spanish cava</a> (sparkling wine) on hand, so we popped that open and drank it out of my hand-blown Murano wineglasses I picked up in Venice. Am I fancy, or what?<br /><br /><img src="http://farm5.static.flickr.com/4050/4536132359_4cacb89f9b.jpg"><br /><br />I made mini versions of <a href="http://www.loveandoliveoil.com/">Love and Olive Oil</a>’s <a href="http://www.loveandoliveoil.com/2009/08/double-shot-mocha-cupcakes.html">double shot mocha cupcakes</a> (crowned with chocolate-covered espresso beans), and Matt went so nuts for them that I made (and we ate) <i>two</i> more batches by the end of that weekend.<br /><br /><img src="http://farm3.static.flickr.com/2776/4536135289_f67431af6c.jpg"><br /><br />Somehow I ended up on a fried rice kick, and I cooked or ordered it half a dozen times in the span of a week. This one’s from Bangkok Pavilion, a nearby Thai restaurant my friends and I like.<br /><br /><img src="http://farm5.static.flickr.com/4051/4536772712_ce7e857ca5.jpg"><br /><br />Here’s another seemingly-effortless dinner at home that makes me look like quite the domestic goddess. (My modesty is just alarming, isn’t it?) I bought a fat loaf of ciabatta bread at Whole Foods, tore out and snacked on the insides, and oven-toasted the "shell." I then topped it with slices of rice mozzarella, leftover homemade marinara sauce (recipe/post coming soon), leftover homemade TVP meatballs (recipe/post also coming soon; gah, more promises to be fulfilled!), <i>more</i> marinara sauce, and a quick-sautéed mixture of mushrooms, onions, and garlic. I put the open-faces sandwiches under the broiler for a few minutes, and voilà—vegan meatball subs! They were perfect with a Spanish Jumilla red wine. Yeah, I gotta say...I’m good.<br /><br /><img src="http://farm5.static.flickr.com/4004/4536141361_cabc694dbf.jpg"><br /><br />Matt and I tried a new restaurant, <a href="http://www.rasushi.com/">Ra Sushi</a> in Leawood. It’s not a traditional Japanese dining establishment by any stretch—it’s full of Americanized glitz, glamour, and pretension. Nonetheless, it was incredibly good. To start, we shared the “spicy rice crispy treats,” which are soy paper hand rolls filled with crispy rice balls, spicy tuna mix, cucumber, avocado, lettuce, and sautéed nuts, served with a soy chili sauce. Impressive! Tasty, too.<br /><br /><img src="http://farm3.static.flickr.com/2714/4536144695_968b380141.jpg"><br /><br />The sushi roll I chose, the Yellow Monkey, was equally unique and delicious—mango, roasted red pepper, marinated artichokes, and cream cheese, rolled in rice and seaweed, topped with mango and cashews, and drizzled with a kiwi-wasabi sauce. Wow! I’m not usually a fan of cream cheese in sushi (or much of anywhere else), but I’m glad I rolled with it (har har) for this one. So good!<br /><br /><img src="http://farm5.static.flickr.com/4006/4536782010_c21ccfb2c2.jpg"><br /><br />We walked across the street to complete our meal with gelato at <a href="http://www.paciugo.com/">Paciguo</a>. After my gelato binges in Europe set the bar so high, I’ve been pleased find that the gelato here at home is excellent too. In mine (on the left), I got tiramisu, crème caramel, stracciatella (chocolate chip), and wedding cake (a new favorite of mine, and one that I [not surprisingly] never saw abroad). You’d have to ask Matt what all was in his, becausing I was too busy “mmm”ing over mine.<br /><br /><img src="http://farm5.static.flickr.com/4006/4536785032_4de470da41.jpg"><br /><br /><a href="http://www.gkbbq.com/">Genghis Khan</a>! Mongolian barbecue, a local legend, and my favorite restaurant in the world. I made my usual mix of broccoli, carrots, red bell pepper, edamame, corn, tofu, peanuts, egg noodles, soy sauce, sesame oil, garlic water, white pepper, and a storm of curry powder. I don’t know how I find room for the sesame bread and fresh fruit.<br /><br /><img src="http://farm3.static.flickr.com/2722/4536788460_4f6618b776.jpg"><br /><br />Matt and I went out for breakfast/brunch at <a href="http://www.firstwatch.com/">First Watch</a>. I ate the fresh fruit crêpes stuffed with strawberries and banana and topped with organic strawberry yogurt, with a small cup of granola, a toasted English muffin, and a side of my beloved breakfast potatoes.<br /><br /><img src="http://farm5.static.flickr.com/4064/4536157235_f33a25497f.jpg"><br /><br />Matt had the Floridian French toast, made with sourdough bread, wheat germ, and powdered cinnamon sugar, topped with strawberries, banana, and kiwi, and served with blueberry syrup. (Just ignore those sausage links.)<br /><br /><img src="http://farm5.static.flickr.com/4004/4536160419_23be9b8770.jpg"><br /><br />I’ll end this post as I began it, with pizza. This is at <a href="http://www.pizzafusion.com/">Pizza Fusion</a>, and it’s got tomato sauce, red and yellow peppers, artichokes hearts, roasted garlic cloves, and vegan cheese on a whole grain crust. Delizioso!<br /><br /><img src="http://farm3.static.flickr.com/2678/4536795510_e4c5dde9c9.jpg"><br /><br /><b>If you like this, you might also like...</b><br /><a href="http://almostvegankc.blogspot.com/2010/03/february-leftovers.html">Belated February leftovers</a><br /><a href="http://almostvegankc.blogspot.com/2010/03/december-january-leftovers.html">December-January leftovers</a><br /><a href="http://almostvegankc.blogspot.com/2010/01/2009-leftovers.html">Random 2009 leftover madness</a>Chef Amber Sheahttp://www.blogger.com/profile/11751332126011127621noreply@blogger.com7