Let me start off by saying that I miss the “real” world! I’ve been out here in Indio for two weeks and am so insanely busy. I have more and more posts saved up for you, but no time to get them up! And, cooking is out of the question, so I have almost 2 more weeks until I’m back in my kitchen at home and cooking up awesome dishes.
For those of you that didn’t hear, I’m on the inventory team in the merch tent for Coachella/Stagecoach, so I’m pretty much stuck in the desert for an entire month. What IS a relief is that I have some really great vegan options when it comes to show-day eats. Right now, there’s a Brazilian vegan booth with some great combo plates (including plantains!), a vegan Indian booth with lentil dahl, savory chutney and saffron rice, plus a RAW VEGAN booth! Pretty incredible to see veganism grow to change your typical food court booths, and even better to see it being a popular choice; even with Ruth’s Chris’ booth only a couple of stops over.
You may have heard that National Grilled Cheese day was this past Friday, and this here sandwich is my contribution to all of the great posts from that day. I tried out a new, vegan cheese substitute with this one and loved how it turned out. Plus, I absolutely adore buffalo anything, as long as it’s vegan; so this ended up being a magical combination. To make it slightly healthier I added some kale to the sautéed tempeh, which also adds great color and texture contrast. Don’t you love it when food looks as good as it tastes?
This recipe really comes together in almost no time at all, save for the sauteing of the tempeh. It’s pretty flexible as well; you can switch out the kale for almost any other green, and adding some diced red onion may just take this sandwich to another level! Maybe you prefer sourdough over seedy wheat breads, which sounds so good, or adding some tomato and avocado. Excuse me while I wipe the drool from my keyboard.
It has been raining, well sprinkling really, all day today and the weather is nice and cool. No gusty winds or downpours, just enough rain drops to cover everything in a thin layer of water. It’s days like today that remind me of when I was in grade school; whenever it rained, it always meant that it was time for grilled cheese sandwiches and soup. Now, whenever it rains, I feel that I am obligated to make some version of this, like a grilled cheese sandwich made with focaccia dipped in tomato basil soup.
Today was a day to do things a little differently, though. I’ve had some bread bowl loaves hanging out in my freezer, and I was just waiting for the perfect recipe to use them. What I thought of was an amalgamation of things that I love! One being tomato soup (with spinach in this case), another being sourdough bread bowls, and lastly, some cheddar shreds. All of the ingredients came together beautifully, with the browned bread bowl with its flavorful soupy filling and cheesy topping; it is definitely the epitome of comfort food.
Of course, the only problem with tomato soup when it’s nearly December is that tomatoes are not in season (but, don’t tell my tomato plant that), so I have resorted to using canned sauces and tomatoes. Which I have to say, feels a lot like cheating considering that I’m used to roasting tomatoes and making soup from scratch. But, this makes it a super easy recipe to make, that your family can enjoy in no time.
Nicer weather is here again, after a couple of days of drizzly, sticky humidity, and I really couldn’t be happier. It’s the perfect weather for being outside, taking care of my garden, getting out of the house and being inspired to try out some new flavors. I have many green onions growing in my garden, just waiting to be trimmed, plus I just harvested my first two jalapeños (which I’m super excited about). Now, I’m just waiting for my corn to fully develop and maybe I’ll grill those, too!
A little garden friend has made himself at home on one of my stalks, as you can see above. It was the tiniest little spider that disappeared once it saw me approaching with my large camera, hoisting himself up and away from his intricate web; I’m always in awe of the beautiful creations that these creatures make.
Another outdoor activity that I’ve obviously been doing a lot of is grilling! This sandwich was inspired by the “grilled” cheese sandwiches that she made for my sisters and I when we were young. She always added a little Miracle whip (obviously not vegan) to the cheesy insides for an interesting tang; I’ve translated this into a delicious vegan aioli that has a spicy kick from my homegrown jalapeños. Other than preparing the aioli, this recipe is easy to prepare and can be customized to fit your palette with different fillings.
First off, I hope that everyone had a great Memorial day weekend and that you had some great food and a lot of fun. The weather here in Southern California was sunny, breezy and just about perfect for grilling. I’m not trying to brag or anything, I just want to set the scene for you: clear skies, a slight breeze, mid-70s outside, chilled drinks and party burgers. All in all, I can’t complain!
So, let me share with you these delightful black bean party burgers. I’ve made black bean burgers a couple of times previously and I feel that when I winged it this past weekend, they turned out to be some of the best that I’ve made at home. They baked up perfectly, were definitely grillable (although I had veggie kabobs taking up my grill space), and full of great flavors.
This is a vegan food blog 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 photograph an event, test out a recipe, review your restaurant or just have a question you'd like me to answer email me at: firstname.lastname@example.org!