Some of you may be familiar with Randy Clemens as the author of The Sriracha Cookbook as well as the even better Veggie-Lover’s Sriracha Cookbook. Not only that, he is a chef, craft beer nerd and has helped put together the Sriracha Festivals in LA and SD, and taken part in the documentary on sriracha. You could certainly say he knows his shit.
I’ve also mentioned Randy a couple of times on the blog before, like when he had his book release party at Golden Road Brewing in July of 2013 and we got to hang out and take goofy pictures, plus sample some dishes from the Veggie-Lover’s Sriracha Cookbook. Almost a year later, he participated in Authors Worth Celebrating at Mohawk Bend where we got to have a 4-course meal made up of even more dishes from his book.
Needless to say, I’ve had my fair share of his dishes and they are damn good. That being said, I just had to get him involved with #ReturnoftheMacMoFo, because I have been eyeing his recipe for Sriracha-Cauliflower Mac for over a year now. Randy has been so awesome as to not only let me share this delicious recipe, but to also give THREE SIGNED COPIES of his Veggie-Lover’s cookbook away! YAY!
Go ahead, check out the yumminess that this spicy, noodle-free, Mac!
It’s Monday. Womp, woooooomp. But, hey, Terry Hope Romero is doing an Authors Worth Celebrating dinner at Mohawk Bend tonight, and I’m going! Not only will there be awesome food from her book Salad Samurai but there will also be great company and I’m really looking forward to going.
Even though chances are you’re not going to that dinner, I have something else to brighten up your Monday, this incredible Baked Mediterranean Mac and Cheese! Here we have red onions, kalamata olives, artichoke hearts, sun-dried tomatoes, capers and arugula; basically making this thing delicious by default.
But then, you have a simple, homemade cheese sauce that makes it even better! Not to mention the panko crumb topping, baked to a golden crisp. Mmm… Yes, please! I had my parents try this for dinner one night and despite my mom’s distaste for olives (WHAT?) both very much enjoyed it!
I may have spoiled what one of the upcoming #Returnofthemacmofo recipes are over on the Vegan Yack Attack Facebook, so take a peak and get excited. So many mac ideas flowing this month!
Remember that time that I totally disappeared during the first week of Vegan MoFo? Geez, man! Although, I’m pretty sure that many of you would agree that a trip to PDX is a pretty good reason for absence.
Not to mention, I was photographing the wonderful Kristina’s (of Spabettie) wedding! My only regret of the trip is that Corey and I didn’t make it over to White Owl Social Club so that I could eat that incredible mac and cheese burger. I did, however, have the Chili Mac Attack from Homegrown Smoker. Mmm..
A quick note about the wedding: when was the last time you went to one where the ceremony was filled to the brim with game show references, the couple was extra awesome, and the late-night snacks provided included Voodoo Donuts? Never before? Yeah, it was that amazing.
Back to the mac! This was my second time experimenting with avocado cheese sauce, and it was delightful. My one tip is to find a really ripe, buttery avocado for this sauce, or else it will end up sweeter than is optimum and you’ll have to add extra salt to balance it out. Otherwise, this is a great nut-free cheese sauce that pairs amazingly with the pepita bacon. That is, if the pepitas survive the trip from the oven to your bowl without getting eaten up!
Another year, another Coachella in the books! Although, I am a little sad that I’ll be missing out on Stagecoach, as it’s the most fun and easiest (work-wise) of the festivals. I’m really glad to be home, but it is short-lived, as I’m leaving tomorrow for a wedding in Miami! I’ve never been to Florida before so I’m a little excited; plus, I get to hang out with some awesome people and celebrate love!
I must mention that I put together some fantastic recipes for you guys before I left for Indio, but I didn’t end up having any spare time (seriously, none) to post them, so I’m finally getting around to it! But, before we get to the pizookie, I wanted to share some photos from my 3 weeks in the desert.
Back of the Merch Tent
Vegan Eats at Coachella
Queens of the Stone Age
Disclosure feat. Sam Smith
Grilled Veggies over Quinoa with Cajun Tahini Sauce
The Last Indio Sunset
It was an interesting time to say the least. Dust storms, tackling a thief (that was weird!), dealing with many set-backs, spending time with some great friends and of course, karaoke! I’ve missed my kitchen, bed, shower, dogs and family/friends, maybe the blogging bit, too.
Without further ado, I bring you a Spring-inspired, Lemon Raspberry Pizookie! I took a shortcut and topped it with an Almond-based Vanilla Ice Cream, but you can definitely make your own. As much as I love the traditional chocolate chip pizookies, this version is insanely good, and not TOO sweet. I can’t wait to try out some different variations of this in the future.
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like me to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!