Tag Archives: Isa

Vegangrams

Welcome to the fourth installment of Vegangrams. This is where I curate pictures that accumulate on my phone.  Some have made an appearance on instagram, while some have just been sitting and collecting digital dust on my phone. In no particular order…

BBQ “shrimp” with sauteed kale and tomatoes on top of creamy polenta. This dish was inspired by Cadry at Cadry’s Kitchen.

BBQ vegan shrimp with kale and tomatoes on polenta - Luminous Vegans

Simple yet extremely flavorful and comforting red beans and quinoa dish inspired by Monique at The Brown Vegan.Red Beans and Rice- Luminous Vegans

Me getting scurred at the Netherworld haunted house before Halloween. This was my second year going courtesy of Neal’s sis (thanks!). I’m proud to say that I did not pee my pants this time around. Just kidding, I peed my pants both time. No, really just kidding…I didn’t pee in my pants either time. I was even brave enough to get my pics taken with these hotties.Netherworld - Luminous Vegans

Using up my free sample of the Vegg in a breakfast english muffin sandwich. There’s fried tofu “egg” with Vegg yolk and coconut bacon (the same coconut bacon used in this twice baked butternut squash).The Vegg - Luminous Vegans

Mexican casserole with nacho cashew cheese.Vegan Mexican Casserole - Luminous Vegans

The dogs clearly not caring that I’m trying to put the sofa covers on after having washed them. This is their nap time after all.Greyhounds - Luminous Vegans

Oh, just hanging out with Alicia Silverstone at a Kind Life Atlanta Meetup hosted by Dough Bakery.
Alicia Silverstone - Luminous Vegans

Getting my grub on at Harmony Vegetarian Cafe in Atlanta: salt and pepper “squid” and eggplant with garlic sauce.Harmony Vegetarian Chinese Restaurant - Luminous Vegans

We recently took a trip to Oregon and played in Eugene for a couple of days. Here’s a chocolate chip doughnut from Voodoo Donuts in Eugene, Oregon. By the way, is it DOUGHnuts or DOnuts? I donot know which is correct. See what I did there?
Voodoo Donuts - Luminous Vegans

We also played in Portland some. Here we are by Multnomah Falls thanks to our lovely tour guides Kenn and Jeanette.
Multnomah Falls- Luminous Vegans

When we travel with the pups, they each curl up on opposite ends of the backseat. But Miles sometimes plops himself in the middle not giving his sister any room. She’s a resourceful cookie though. (Please know that they did not stay this way. I made sure to help readjust them so they were both comfortable.)
Greyhounds -Luminous Vegans

My eyes on Neal’s face and Neal’s eyes on my face. Things like this are not an uncommon way for us to entertain ourselves.
Luminous Vegans

A meal with Neal’s family at Cardamom Hill Restaurant. Acorn squash roasted in a banana leaf and topped with coconut curry. Served with cardamom-scented plantains and rice pilau. Cardamom Hill Atlanta - Luminous Vegans

This last pic is technically not a phone pic. Here, I am watching Isa give a fun food demonstration at Atlanta’s Veg Fest.  The room was packed and I was in the back because, well, because Isa. She made an extremely tasty caeser salad with tempeh and quinoa. Leave it to Isa to make a salad that made me go “Day-um!! That’s good!”. She also talked about her new restaurant in Omaha a bit. It is meant to be cozy comfort food. I may or may not want to move to Omaha now.

PS. More pics of the Atlanta Veg Fest taken by Seth at VEGANesp can be found here.

Atlanta Veg Fest - Luminous VegansThe End!

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Single stale bread ISO ripe bananas

We are both busy people. So busy that the food in our kitchen sometimes goes rogue. Take last weekend for example. A partially eaten loaf of bread and a pair of bananas in my kitchen were scheming to rot their way to mold and un-eatability. Luckily, we swooped in and had us an intervention.

This is the almost rogue, stale bread. I sliced sawed it into 1 inch thick slices and then quartered them.

I used my Vitamix to blend:  1 cup of almond milk, 1/2 cup cashew cream, 2 ripe bananas, 1 flaxseed egg (1 tbs of ground flax seeds mixed with 3 tbs of water), a 1/4 cup of maple syrup, a 1/4 cup of agave, 1 tsp of vanilla and a dash of cinnamon.

I poured this sweet concoction over the bread.

I let the bread soak in the liquid for about 30 minutes. That bread needed to be taught a lesson.

I stirred in about 1 cup of chocolate chips and then used an ice scream scooper to scoop the bread soup into muffin tins. There was extra liquid leftover.

I baked it for about 30-40 minutes at 350 until they looked like this.

So, I was hoping for nice little portable bread pudding muffins, but they were way too gooey for that especially with the homemade icing (powdered sugar, vanilla and milk) on top. They tasted good…but dare I say they were *gasp* too sweet!

This is the inside. Nope, no more rogue. Looks like the intervention worked.

This “recipe” needs work for sure. I would most definitely reduce the sweetener in the liquid next time, and if I’m saying that, trust me, it’s a little too sweet.

Later that night, I decided to have my bread puffins with almond-coconut milk to help offset the sweetness.

I poured about a cup of  it over the deconstructed bread puffins and THIS was the winning combo!!

Can’t go wrong with bananas, chocolate and almond/coconut milk. That’ll teach that bread to go rogue all up in my kitchen!

This experiment was inspired by Veganshiela’s banana bread muffins and Isa’s bread pudding in Veganomicon.