Philadelphia .. Part Deux

I'm back! While trekking through the unforgettable and pristine Alaskan wilderness, I've managed to find my way back to the city of brotherly love. Despite much hesitation leaving one of my only true loves (Alaska that is), I came back to a different kind beauty - one full of bicycles, baking, and booze. All of which are very dear to my heart, and a life-style that upon my return, I was happy to be back in.

Things have finally settled back into place and cooking is in full swing. Living with two vegans, the wonderful Andrew and fellow Alaskan Lia, it's non-stop. I've never lived in a house with all vegan housemates before and I must say, it's quite the treat, literally and figuratively.

Fighting a cold for a few days now, tonight I felt I needed some soup. What kind of soup? Ahhh, Creamy Tomato ... and we all know that nothing goes better with Tom Soup than Grilled Cheeze.

Creamy Tomato Soup from Veganomicon Whole Wheat Grilled Cheeze with Daiya 

Also, nothing comforts a cold like cups upon cups of hot tea. Tonight's was a homemade tea from the wonderful Alison Giese served in her homemade mug! This girl knows how to send a care package.

Ali's homemade concoction, Earl Grey Goodness: Earl Grey, lavender, roses, cardamom, and lots and lots of love!

***Baking Update - Andrew and myself have started a side baking business "South Philadelphia Vegan Baking Society" check out our goods at Grindcore House the latest (and may I add greatest ) 100% vegan coffee house. Rad art, comfy couch, friendly atmosphere, sweet treats, great joe and my favorite part (as if it gets better) the array of creamers! Not just soy milk folks, go out on a limb and try coconut creamer, or almond milk, or rice milk ... they have it all.

Stay tuned. This chapter is going to be pretty great, more baking, cooking, and vegan sharing to come!

Enjoy.

Holy Moly Guacamole

Disclaimer - this post is not about guacamole.

Quick two second update:
broke up, moved out, Alaska bound.

With that said, I'm sorry for the delay in delicious vegan food, however, life has been throwing me quite the curve balls, and let me just say ... I've been hitting them outta the park!

I'm in a new house, living with another amazing vegan baker and chef - who is also going to be my business partner for our vegan baking company ...... You may recall him from my Cinco de Mayo post - these empanadas are going places - like to the new Grindcore Coffee house in south philly where andrew and myself are going to be selling them along with many other signature gems. Can I get a "whoop, whoop".

Here's a photo recap of the past month of vegan endeavours, which may be the only reason I have stayed sane throughout this hectic period. Here's to hobbies, friends, and deliciously conscious food.

ENJOY!

Eclaire from Vegan Treats in Bethlehem. 

Empanadas - our signature dish!

Our table at Punk Rock Flee Market 

Victorian Cup Cakes with cream cheese frosting and fresh berries

Double Apple Bundt Cake

Canning! Tomatoes, basil, garlic, deliciousness.

Sample platter for Grindcore, lemon poppy mini bundts, mexican wedding cookies, chocolate chip cookies, and of coarse, empanadas. 

WE got the BEET!

My co-worker Susanna and I are doing another Health Starts Here cooking class tomorrow! Come join us at Callowhill from 6 - 7 pm if you're in the hood to learn amazing recipes for beets! Here's Susanna's webisode of one of the recipes we'll be preparing tomorrow night.

**ps: it's delicious!

Stuffed Summer Squash

As of late work has been intense. I know a better blogger and chef wouldn't use that as an excuse, but I am. However, today, I share with you a very special gem ... My First YouTube Cooking Class! As a way to advertise and promote the Healthy Eating Cooking Classes we are doing every Thursday (tonight) from 6 - 7 at Callowhill (they're free!) Susanna my healthy eating partner in crime and I did short little cooking videos. We had one day to film, so they're not perfect, BUT look forward to seeing one every week and come out and cook with us!!

ENJOY!

Faux Tuna and Nectarine Salsa

I love when the new issue of Vegetarian Times pops through the mail slot. The beautiful pictures, recipes, tips, are just oh so inspiring. The current issue highlights perfect meals to be enjoyed in this hot summer weather. I found the Sea Salad by Bliss Raw Cafe owner Dee Pissaro and a nectarine salsa the perfect hot weather lunch.  

Sea Salad (Mock Tuna Salad) by Dee Pissaro

serves 4

-1 1/2 cups raw sunflower seeds - soaked for 4 + hours

-1 tbsp. olive oil

-1/2 tsp salt

-1/4  cup chopped celery

-2 tbsp. finely chopped sweet pickles (I substituted the best relish in the world from oak grove farms)

-2 tbsp. chopped fresh dill

-2 tbsp. finely chopped fresh parsley

-1 1/2 tbsp dulse flakes

-1 tbsp lemon juice

Drain sunflower seeds, and pulse with oil and salt in food processor until chunky paste forms. Transfer to bowl. Stir remaining ingredients into mixture. 

I put this on whole grain sprouted bread with dijon mustard, avocado, and fresh collards from our garden. It was the best sammy I've had in a long time!! 

For the Nectarine salsa I chopped up 4 nectarines, handful of cilantro, juice from one lime, 2 hot peppers from our garden, and half of a red onion. Then I baked a sprouted tortilla for chips. 

Enjoy!  

Cucumber Gazpacho

Is anything more satisfying on a hot summer day then a nice cold cup of gazpacho? Especially when the right vegetables (cucumber!) and herbs (mint and basil) are used to truly capture the essence of the season.

This gazpacho has absolutely no tomatoes, but instead is extremely simple and uses only cucumber, herbs, and toasted pecans. I learned from chef and author of Lucid Food, Louisa Shafia, that "fat carries flavor", so with that said if you feel that 1/4 cup of toasted pecans isn't enough, go ahead and add more! I think that garnishing each bowl with the pecans and fresh mint would be perfect. 

Cucumber Gazpacho 

serves 2

-2 cucumbers 

-2 tbsp balsamic vinegar

-juice from half of a large lemon

-handful of chopped fresh basil and mint leaves 

-1/3 cup toasted pecans (some for garnish)

-salt to taste

In a blender, blend the cucumbers (you can peel them and seed them if you wish, but remember all the nutrients are in the seeds! and if you have a high speed blender no one will ever know), balsamic, lemon juice and herbs. While blending, lightly toast your pecans by either toaster oven or broil in the conventional oven for just a couple of minutes. When the gazpacho has reached a nice smooth consistency go ahead and add in 1/4 cup of the pecans and blend for a few more minutes. Taste. I probably added a tsp of salt, but of coarse add more salt or pecans to taste. Garnish with the left over toasted pecans and fresh mint leaves. 

ENJOY!

Simple Sushi

Ahh Sushi. One of my all time favorite "date" dinners. And for a long time I thought that it was just that ... a decadent meal only to be enjoyed once in a while where we spent oodles of cash because only japanese sushi masters were capable of creating these beautiful foreign wraps.

But boy was I wrong. Sushi is wonderfully cheap and simple when you do it yourself, and can still be a great "date" dinner enjoyed in the comfort of your own home with a nice Reed's Ginger Brew on the side.
My sushi roll included: short grain brown rice, cucumber, carrot, avocado, and a really great spicy peanut sauce. Plus, extra bonus, rolling sushi is super fun! I especially enjoyed cutting it; run your knife under hot water and the slices will come out perfect.

Here's the recipe for the Spicy Peanut Sauce I used:

-1 cup shelled peanuts
-2 tbsp apple cider vinegar
-2 tbsp Frank's Red Hot
-2 tsp cayenne
-handful of basil (our plants our boooming!)

This adds a nice flavor and kick to the roll.

Enjoy!