Well, it’s Thursday, which means that we are almost to the weekend! What is holding me over until then are thoughts of this past weekend, where I went to the LA Vegan Beer Fest, Gentle Barn and plenty of great vegan restaurants! Sorry, I’m really not trying to brag, but I did have a great time with some great people. One of the restaurants that I went to is a new pizza joint in Orange County, called Vegan Pizza (weird, right?) that has some awesome food, and I can’t wait to go back and try their calzone!
Aside from that, I now have time to get back into the swing of things, and am looking forward to a busy next few months. First up, I’ll be heading to Portland in a couple of weeks for Vida Vegan Con! I can’t even describe the anticipation I feel, I’m just really excited to be attending something so awesome. Once that is over, I’ll do a thorough re-cap on it; but, now I have something else for you.
Here’s a recipe to get your mind thinking of warm summer breezes and good times. This tropical sorbet has a splash of lime and an underlying flavor of coconut from some Malibu Rum! Of course, you can leave out the booze, but if you’re on the fence about it, definitely add it in! Also, you can use the process for making this sorbet for any ice cream or sorbet-like treat, and it’s super easy.
Finally, another soup post! If you missed the soup recipe that I made earlier this month, you may not know that this month’s Love bloghop theme is #souplove. This means that I’ll be sharing a few soup recipes throughout the month of February, including this incredibly flavorful one, right here. I’m pretty excited about it, I must say; enough to have run to Sprout’s to grab some ground cumin in the middle of making it! I mean, who runs out of Cumin? Clearly, that person is me, so I bought a bigger jar this time. In case you were wondering, it was SO worth it.
Way back in my freshman year of high school, I used to hang out in a little shopping center across from school with a group of punker kids after class was out. I basically had four options of places to eat at, mind you this was pre-veganism, there was Subway, a Donut Shop, a Mexican Food place and a Pizza spot. For the longest time I would always get the cheese enchiladas from the Mexican restaurant; cheese wrapped in a tortilla, topped with cheese and red sauce. Looking back at it, I cringe thinking of all of the greasy dairy in that thing. So, I set out to replace that memory with a lighter, more awesome spin on an enchilada.
The soup has a smooth tomato base, dotted with onions, corn, black beans and spinach. While the spices fill it with flavor, the tortilla strips add a different texture, and then there’s the creamy tomatillo avocado sauce on top. DELISH! Squeeze a little lime over it and garnish with cilantro and some baked tortilla strips to perfect the dish.
Since most of my days, at the moment, are filled with cooking and taking photos for someone else’s cookbook; sometimes it’s hard to be inspired enough to come up with something different for my blog. It’s doubly hard when most of the ingredients are reserved for said recipes! This will basically be my “problem” for January, so I can’t wait for the freedom that February will bring.
My mind was drawing blanks left and right, yesterday, when I was thinking of just what to make that night. That was until I had lunch with my friends Trevor and Fiona after Trevor’s graduation ceremony. We decided to order some Buffalo Cauliflower -baked as opposed to fried- as an appetizer. It was pretty good, but not as good as the stuff at Mohawk Bend. I’ll be honest, I’ve seen a ton of recipes for buffalo cauliflower in the past few months. So, when Trevor thought that it would be a good idea to do our own version, we knew that we had to change it up a bit.
That’s where this lively and flavorful blossomed into a spicy, aromatic appetizer. With intense flavors of Thai Curry combined with the creamy coconut lime aioli that has a garlic/onion undertone, this dish is a winner. After I took photos of it, we basically annihilated the bowl of cauliflower with the help of our friend Michelle. I can’t wait to make this again! Next time, I’ll make sure to double the recipe.
This week I’ve been feeling so inspired when it comes to food and new recipes. I’ve been writing tons of lists of new ideas and pairings and really trying to come up with new things; well, at least new to me. I think it may have something to do with all of the awesome things that are happening this week. First off, Expo West (Natural Products Expo) in Anaheim is this weekend and I’ll be attending as press! This is huge for me, so I’m extremely excited to meet with different food companies and fellow bloggers. Second, Jill from Vegan Cuts with be coming down for the convention and we will be spending some time together the couple of days before it starts and doing awesome vegan things. Lastly, I received my new order of business cards today (for the Expo) and I should be receiving a copy of Vegan Junk Food: 225 Sinful Snacks that are Good for the Soul by Lane Gold in the mail this week!
Needless to say, this week(end) is going to be busy and I am incredibly excited for it all. Now, onto the edible stuff. I’ve been sneaking greens into meals in ways that I wouldn’t normally do. Green smoothies? Typical, but I still enjoy them. This dessert on the other hand, combines avocados, limes, coconut and.. kale? Yup, kale. It gives this sweet lil’ pie flecks of vibrant green, but adds nearly nothing to the taste. I told you it was sneaky, right?
I’ve said it before, but raw desserts are some of my favorite things to make. They’re usually really easy to conjure up and execute, and they’re soy-free, gluten-free and processed sugar-free. This one is special because not only is it all that, it is nut-free to boot (unless you’re counting the coconut )! One bite of this creamy, cool pie and you’ll be more than glad that you cut into this cute dessert. With vibrant notes of lime from the fresh juice and zest, mellower flavors from the coconut and avocado and a slightly vanilla crust, you may find yourself indulging in another one.