Wednesday, October 28, 2009
Sunday, October 25, 2009
Wednesday, October 21, 2009
Thursday, October 15, 2009
1."Skinny Bitch" -Yes, it's silly, yes they cuss, yes the name is ridiculous...but this book got me thinking. I'd been a vegetarian for 12 years when I read this book, and it encouraged me to make the next step. It's a nice quick informative read and it really helps me stick to my guns when I need it.
2.M Cafe- I work near the one in Beverly Hills,and I am a lucky girl. The best food around, you forget it is healthy. They make eating vegan a true pleasure.
3.QuarryGirl.com- The best restaurant reviewer in Los Angeles and she is vegan. My boyfriend and I regularly find ourselves planning our days off with her blog. She never leads you astray and she has a wide range of food to pick from. She could teach Jonathan Gold a thing or two.
4.Whole Foods on 3rd and Fairfax- My one stop shop for greatness. They have the vegan pizza with daiya cheese ( a QuarryGirl suggestion), vegan Indian takeout, a huge selection of veggie cold cuts and cheeses, and soy jerky. In a word-delicious. I love them, and am grateful for their close proximity.
5. My Boyfriend Robert- An aspiring Vegan Restaurateur, he cooks some of the best meals and has so much enthusiasm for a vegan diet. It's so nice to have a partner in crime to eat this way. He's also very inspiring because he truly believes in that lifestyle and has no problem defending it to anyone who decides to ridicule it.
Sunday, October 11, 2009
Thursday, October 8, 2009
Note: Adapted from Jeffrey Price of Skratch Restaurant in Culver City. The restaurant uses La Brea Bakery ciabatta or rustique rolls. Agave nectar and wasabi peas are widely available. White miso is available at Asian markets as well as in the refrigerated Asian sections of well-stocked supermarkets.
Edamame hummus10 cups loosely packed, cleaned and trimmed spinach leaves
2 cups shelled edamame beans
2 cups shelled garbanzo beans
3 tablespoons chopped garlic
Juice of 1/2 lemon
2 tablespoons tahini paste
1 tablespoon ground ginger
3 teaspoons kosher salt
1 cup olive oil
1. Blanch the spinach in a large pot of boiling water to bring out the vibrant color and wilt just slightly, about 1 minute. Drain and shock the spinach in a bowl of ice water. Drain the spinach again, pressing out all excess water. You should have one-half cup.
2. Place the edamame and garbanzo beans in the bowl of a food processor, along with the spinach, garlic, lemon juice, tahini paste, ground ginger and salt. Pulse until the contents are the consistency of a coarse paste. With the processor running, drizzle in the olive oil until the mixture is smooth. Place the hummus in a nonreactive bowl, cover tightly and refrigerate until needed. This recipe makes 4 cups hummus, more than needed for the sandwiches, and can be used as a spread on crackers or bread. It will keep for 4 days refrigerated.
White miso dressing
3 tablespoons plus 1/2 teaspoon white miso
3 tablespoons agave nectar
1 tablespoon plus 1 teaspoon brown sugar
1/4 cup plus 1 1/2 teaspoons rice wine vinegar
1/4 cup vegetable oil
2 1/2 tablespoons sesame oil
In a small bowl, whisk together the miso, agave nectar, brown sugar and vinegar. Slowly whisk in the vegetable and sesame oils until emulsified. This makes 1 scant cup dressing that will keep for 3 days refrigerated.
4 ciabatta or rustique rolls, halved1
1/3 cups hummus
1 cup peeled and grated carrots
1 large cucumber
8 slices ripe plum tomato (from 1 large or two medium)
6 cups mixed baby field greens (about 4 ounces)
1/4 cup white miso dressing
40 wasabi peas, crushed
1. Spread a heaping 2 tablespoons hummus over each roll half (top and bottom). Top each bottom half with one-fourth cup grated carrot.
2. Trim the ends off the cucumber and halve it crosswise. Slice each half lengthwise into one-fourth-inch-thick slices. Place 2 slices on top of each mound of carrots, then top each with 2 slices of tomato.
3. In a large bowl, toss the field greens with the dressing and crushed wasabi peas. Divide the salad among the 4 sandwiches and carefully mound in place.
4. Top each sandwich with the remaining ciabatta and press down firmly (if necessary, wrap each sandwich with parchment or butcher paper so that the contents don't fall out). Halve the sandwiches and serve immediately.
Each serving: 725 calories; 21 grams protein; 88 grams carbohydrates; 12 grams fiber; 33 grams fat; 5 grams saturated fat; 0 cholesterol; 987 mg. sodium.
Courtesy of The Los Angeles Times
Wednesday, October 7, 2009
Tuesday, October 6, 2009
bedroom and book set up and hope someday to make it my own. For someone who moved a lot, she sure had a good amount of stuff. Although I move a lot and books are just mandatory, you just have to get a nice boy to carry them for you...
Friday, October 2, 2009
Th anniversary. As a result there is a lot of cool memorabilia available right now. You better believe a few pieces will be coming to live with me.After all, it is a part of the design aesthetic that I am aiming for. I do love a good cobweb....
Thursday, October 1, 2009
I'm about to redecorate my apartment. My theme is all over the place. I'm basically thinking Pee Wee's Playhouse meets the Haunted Mansion with some Hollywood Regency thrown in. Schizophrenic, yes-but it just may work. Inspiration file to come! I want something that is equal parts Marilyn Monroe, Poison Ivy from The Cramps, and a little bit of Frida Kahlo too. It shall be an adventure. But I am up for the challenge.