Category: food

Vegan Drinks Atlanta III

Finally I made it out to a Vegan Drinks event AND got to eat. This month’s gathering was at The Graveyard. It would’ve been criminal if I didn’t show up considering that’s 2 miles from my house. I even tried to ride my bike up there, but got a flat a block away and ended up driving. I am an asshole though and didn’t socialize and instead hid at a table with friends.

The Graveyard put out a nice menu with some great options. I got the in ponzu sauce over soba noodles w/ julienned carrots and bok choy.

My only complaint is that the tofu could’ve used a little marinating. The only flavor I could get off of it was the sesame seeds and maybe sesame oil. I love sesame oil so that’s not a terrible thing. The amount of food was perfect and left a space for dessert. We had the choice between a duet of sorbets or coconut cake. CAKE.

Lovely, dense, coconutty cake. No complaints.

Kevin had to fly out of town and came by for a quick scarfing, so I ordered him some food in to go boxes. I had one of his wings and it was tasty as always. Get ’em Tuesdays during wing night. You’ll have a few vegan sauce options. And as an entreé he had the BBQ tempeh w/ chipotle rice and sautéed spinach. I ate his leftovers the next day for lunch and they were really good, especially the chipotle rice. Looking forward to the next installment!

Pizza Party! Ice Cream Cake!

Apparently all we eat is pizza and Mexican food. As I type this someone is trying to organize another Mexican potluck. Oy. I know, this is not something to complain about.

It was decided that we’d have a pizza, ice cream and cake party for Star’s pre-birthday. I made deep dish and regular crusts and everyone else brought stuff to put on ’em. Like four deep dish and 6 regular. Oh, there were leftovers shared around. While it’s lovely that there are multiple places we can go out and get pizza with vegan cheese in Atlanta now, none of them come close to the magic we create.

Building pizza is apparently dude work. Bearded dude work.

First one out, BBQ vegan chicken deep dish.

 

Mexican deep dish pizza with avocado, sour cream and hot sauce and Gyro pizza with hummus Gutenfleischer’s gyro meat and tzatziki sauce. See what I’m saying?

Cheeseburger pizza.

Meat lovers, I think.

Stuffed crust.

And Steph made this ridiculous ice cream cake: brownie topped with chocolate chip cookie dough topped with ice cream topped with whipped topping. Holy crap!

Cake innards.

I’m pretty sure all the cheese used was Daiya. It’s pretty much our cheese of choice for pizza.

Oh, look, another Mexican potluck…

Apparently we can’t stop with the Mexican potlucks. Not that there’s anything wrong with that. This time we crammed everyone into my house. It’s so not set up for entertaining. Weren’t those 50’s folks having cocktail parties and serving various things in aspic? Well, they didn’t consider that when building this house, for sure.

Albondigas soup? Oh, yes.

Starting at noon, Mexican deep dish pizza, street corn (in the foil), mango jicama salad (peeking out under the chips), tamale, diablo enchilada (butthurt special!) and guacamole.

Ice cream and cinnamon fried yum. Holy crap!

Anshu’s Red Lentil Sambar

After some disappointing Indian food out, it was time to start making it at home again. Looking for something fairly easy, I found Anshu’s Red Lentil Sambar. And bonus, it would use up some of my stockpiled red lentils! Cauliflower was stupid expensive at the store and I’m not an eggplant fan so I skipped both of those and replaced with beets, potato and baby lima beans. This is one that definitely gets better over night. The first night it was okay, but the leftovers have been really good. It made a ton so I’m probably going to end up freezing some so I don’t have to throw it away. I can only eat the same thing for so many days before I get tired of it. I’ve just been eating it over brown rice.

Zucchini Frittata

I’m not sure why I don’t make vegan frittata or quiche more often. It’s delicious. It’s easy. It makes great leftovers. You can easily switch up the add-ins.

This week I made a Vegan Zucchini Frittata. It’s a good time of year to find ways to use up zucchini anyway. I only made minimal changes to that recipe. I added a small amount of oil to the pan to fry up the shallots and added an extra tablespoon of nutritional yeast because it is delicious. This one probably could have cooked a little longer. It was a bit soft in the middle but still held its shape. I was just impatient for dinner.

I ate it with some pretty lazy sides: tater tots and steamed broccoli.