Where to eat? Pan-roasted organic mushrooms with toasted walnut-red pepper
They ask, “where do you eat?” I respond, “where do YOU eat?” Nothing is perhaps more annoying than answering a question with another question, but that specific somewhat mischievous act proves a point. I eat where you eat: at restaurants. Sometimes, even at restaurants that some may think as not having any options for one that abstains from animal products. Finding... Read More
A lesson from a Houston Food Celeb: Pumpkin Spice Vegan Cupcakes with Cream Cheese Frosting
Once upon a time, there was a carb obsessed boy. He would grew up to be a little bit of a computer dork and set-up a website blog to share all his deletable food experiences. All while loving music, talking to his dog and believing that everything is made better with a little sparkle and shine. He would invite fab chefs to his house to make food for him. While it was under the... Read More
A vegan soup for non-vegans: Blood Orange Infused Coconut Carrot Bisque with Indian Aromatics
Here is a thought. When omnivores describe food, they start with the protein. “What are you eating?” I ask. “Chicken,” they answer. If we described our food in the same fashion, I wonder truly how many people would give vegan good eats a try. “What are you eating?” They ask. “Vegan carrot soup,” I answer. Not very sexy or appealing,... Read More
Not Your Usual Chocolate Banana Mousse
This is definitely not your usually Mousse. But then again, I am not the usual consumer of foods. Through my work at CultureMap.com, I have had the opportunity to meet some very cool people, creative chefs, and interesting (and colorful) personalities. While interviewing Elizabeth Harris, a raw gourmet vegan chef and owner of Houston’s first raw vegan restaurant, I happen... Read More
Spinach Mushroom Tarragon Quiche/Kugel with Quinoa
Real men eat quiche, and real mean are vegan. Perhaps we eat quiche with the pinky sticking out as a sign of cultural refinement in the same way we would sip an aged single malt scotch. Quiche or Kugel? It doesn't matter. Darn good eats. With a glass of wine. As an omnivore, I loved quiche as it would highlight my favorite vegetables. Whether broccoli, spinach, cauliflower,even... Read More
Is it possible? A vegan KFC Double Down? With Seitan
Yes, and it is sinfully disturbing just like the original (minus the animal of course). I was wondering embarking in a vegan donut making party just so I could use them as “bread” and be just like Paula Dean, only vegan. The experiment began with a simple seitan exercise due to a recent request from a friend, then a journey into the south, then into the dark side.... Read More
Quinoa 104: American Comfort Food – Quinoa Wild Mushroom Spinach Loaf with Cashew Gravy
So you have been cooking quinoa. Quinoa with this, quinoa with that, quinoa stuffed whatever, and quinoa baked with anything. There is a somewhat high probability that indeed, you have quinoa leftovers in lovely containers lining your colorful (hopefully) refrigerator. So do right now. Like most people in my generation, we grew up with meat.And nothing defines comfort food better... Read More
Quinoa 103: Wild Mushroom Quinoa Risotto with White Truffle Oil
I remember the day I fell in love with mushrooms. We were at home, I was a cute kid and my uncle was making culinary love to the grill. An assorted meat fest with whatever also featured these curious little circular almost alive things called champiñones – you have to admit, sounds so much sexier than mushrooms. He had shish-kebab-ed them with some onions and marinate... Read More
Quinoa 102: Vegan Crab Cakes aka Black Bean Black Quinoa Croquettes
Made you look. Those who love crab cakes will tell you that it is their light (but fatty) texture that makes them appealing. As I always love to give the meat-eating middle finger to those that think vegan cuisine just cannot be as good, I developed this recipe to make them jealous that indeed, they can’t have one, or two (or as I learned, all but the one that went to the... Read More
Quinoa 101: Red, White, and Black
They are all wrong. Seriously wrong. Traditional White Quinoa: mild flavor, perfect for combining with other ingredients. Plays more of an accompanying role with rich nutritional content. Whoever wrote the cooking instructions in quinoa packages probably never cooked it as I do not consider a horrific blob-esque glob of mushy porridge sexy, alluring or appetizing even with its... Read More
