Author: laura

Goatse potluck

That sure does sound appetizing, doesn’t it? Our potluck themes definitely seem to be escalating. I suppose it’s not going to stop until we’re all fighting over toilets, sinks and buckets to puke in.

So, the themed dishes will probably give you a good idea of what goatse is if you aren’t familiar. If you find yourself googling this, the result will be not safe for work, lunch, eyes, etc. You have been warned.

The is the beefy stew pot pie I brought. There was another one, but this one was the best. Lol at the carrot floater.

I also brought roasted delicata squash. But it wasn’t on theme. So good though. If you’ve been ignoring these in the market, you need to fix that. No peeling!

Back to the themed dishes…excellent use of the slashes on the sourdough. I can’t remember what was under the bread. An Italian pasta thing I’m guessing.

Uh, hollowed out corn muffins with chili, I think:

Now we’re going to get a little more abstract:

What horrible thing will we come up with next?

Easy cheezesteak calzones

You know, there’s no shame in making your life easier through some pre-made ingredients. We don’t all have time to spend a couple of hours preparing meals each night. You can still make some good stuff though.

Trader Joe’s round these parts has vegan refrigerated pizza dough balls in white & whole wheat. Sometimes they have an herbed version too. Pizza dough = calzone wrapper.

Now, get your favorite fake beef strips. I used a Gutenfleischer’s steak cut up. Fry it up in a pan with sliced onions and bell peppers.

Divide the dough ball into 4 pieces. Roll out a piece into a circle. Sprinkle the center with your favorite vegan cheese. I used the white Daiya. Add 1/4 of your steak mixture. Fold over and seal up. Bake that shit. 350F for about 15-20 minutes.

See? Doesn’t that look amazing? Because they aren’t saucy, these are also easy to eat on the run. We had them with a mess of roasted brussels sprouts. Wash, stem, cut in half. Toss with a little olive oil, salt and pepper. Roast about 20 minutes at around 400F stirring once in the middle of the cooking time.

Boom.

Fabulous brunch potluck

We’re pretty much potluck crazy. Since vegan brunch options are limited in Atlanta, it’s always a good choice.

In the back, biscuits, gravy, cheezy grits with sausage. In front, apples, banana waffles and, uh, another waffle type.

 

 

Two quiches, coffee cake, banana chocolate chip muffins, beverages.

My plate of goodness.

Since Boston Terriers were welcome, I brought Tak over. Slayer spent the whole time chasing her around the loft trying to hump her. One day we’re going to have to get all 4 BTs in one place. That’ll be ridiculous.

Afterwards most of us headed over to Octane which has now opened a location convenient to us. Yay!

The next potluck post has a goatse theme. Why yes, there might just be something wrong with us.

Wayward Vegan Cafe, Round 2

Our last meal in Seattle was a return trip to Wayward Vegan Cafe. There were too many things left behind on the menu that we hadn’t tried yet.

I got the breakfast biscuit sandwich. Who doesn’t like old school hash browns? My only complaint is that it was basically scramble on a biscuit which was kind of hard to pick up and eat. Omelet style would have been easier.

Kevin got the blintz. Some vegan blintzes in Atlanta would be awesome.

Someone got pancakes. I’m not sure who.

And we got a club sandwich to eat on the plane later. It held up pretty well. I bet it was delicious right out of the kitchen.

And that’s the end of the Seattle gorge fest. 🙁

In the Bowl Vegetarian Noodle Bistro

So there are still a few Seattle posts to go…

In the Bowl Vegetarian Noodle Bistro isn’t just vegetarian, but vegan. W00t! It’s mostly Thai with a few more generic dishes if you’re a hater.

These are the Full-filled Your Dreams fried wontons: Deep fried vegan wonton skin wrapper which are being filled with vegetarian meat paste and tofu cream cheese then served with sweet and sour sauce.

They have tons of fake meat options. I rarely get duck, so I thought I’d try it in the form of Roasted Duck Curry: A perfect matched of curry paste, soy protein roasted duck, coconut milk, cherry tomato, pineapple, bell pepper and fresh basil served with rice vermicelli noodle, white or brown rice.

This was good, but where the duck really shined was in the salad Beth ordered, the Spicy Roasted Duck Salad: Marinated roasted duck tossed with red onion, green onion and our homemade chili-lime sauce then served over sliced of green apple and garnished with crispy chow mien and cilantro. Too bad I didn’t take a picture.