Tag: vegan

July 4th NOMfest

The plan for the Fourth of July was to have a potluck at Star & Simon’s, then go up on the roof to watch various fireworks shows. Instead, it stormed and it was difficult to tell the fireworks from lightning. And standing in the rain trying to figure out the difference sucked.

But the NOMfest went on as scheduled. So, funny story, after taking pictures of CAKE in progress, I forgot to bring my good camera. So most of these are taken with my crappy camera. The screen wasn’t working so I just had to point it and guess if the subject was going to be in frame. You’ll see…

What better excuse to bust out the crazy food coloring than July 4th? Here is CAKE in progress:

cake in progress

And frosted. I wanted to spell ‘merica, fuck yeah! in blueberries, but didn’t think I had the space or blueberries to pull it off.

Patriotic CAKE

Mmmm…beverages with and without alcohol:

beverages

Star & Simon made oyster mushroom calamari?? What, what??

Oyster mushroom calamari

And jalapeño corn balls with cheeze in the center. Work that deep fryer!

jalapeno corn balls

Hello, appetizers. Fried plantains with a dill dip and crackers with Gutenfleischer’s pimento cheeze.

Kevin working the deep fryer. See what I mean about the crappy camera?

And here is one of my half cut off plates of food: king ranch casserole, artichoke potatoes, greens raw and cooked, jalapeno corn ball, and some kind of macaroni thing.

Fajitas and chipotle fruit kabob.

CAKE, all busted into.

Oh, and there was more food too. Steph brought a delicious apple pie with cheezy crust. Lisa’s raw peach cobbler was amazing. And there were cupcakes I didn’t even get into. And I’m probably missing some things. Wow, I shouldn’t have written up this post while hungry. Now all I want is a big hunk of CAKE.

Texican NOMfest

Look at me all bloggin’ like I didn’t neglect the hell out of this thing for a year or more. Sadly Godaddy was hosting my blog AND my domain registration. At least now Kevin’s hosting my blog over on Dreamhost with his stuff and I’ll just move my domain when it expires. Oh, and I’ll remember, just like an elephant.

I hear there are people who don’t really care much about food and just eat whatever. I don’t know any of those people. So we get together and have these amazing potlucks. The latest had a Texican theme. Eating started pretty much immediately after we arrived.

First course: Frito Pie and a White Sangria (one of my contributions)

And here’s the spread. And this isn’t even everything.

Dranks:

Redneck caviar, stuffed jalapeños:

Jicama salad with cilantro on the side for the haters (also my contribution)

Chilimac

Fixin’s

Tamale, taquito (I think) and guacamole

Sampling chilimac, redneck caviar and a stuffed poblano

Did we save room for dessert? No, but that didn’t stop us. Chocolate flan, Mexican wedding cookie, sopapilla

And all vegan, of course. Okay, time to go finish the patriotic as fuck cake I made for tonight’s potluck. Oy.

Cornbread-Stuffed Poblanos

Last weekend we headed up the road to Cosmo’s Vegan Shoppe to pick up some of those new Teese Mozzarella Sticks and other random bits.

There might have also been a baked good bonus for local folks, Peanut Butter Rocky Road Poundcake that Leigh baked from Hearty Vegan Meals For Monster Appetites. Which were delicious, by the way. Back to that cookbook though. Kevin picked it up and started flipping through it. Next thing I knew it was in the bag coming home with us. Yay!

As I was looking through trying to figure out what I wanted to cook from this book while making my shopping list, I may have gained 10 lbs. Banana Split Waffles? Maple Bacon Doughnuts? Crispy Mac & Cheese Balls? You get the idea. So one of the recipes I picked out was the Cornbread-Stuffed Poblanos. Okay, so they use mayo or sour cream for the moisture instead of soy milk. Still, they weren’t deep-fried so it seemed like a good place to start.

And they were really good. Using salsa in the batter made them extra tasty. And the pepper roasted up a bit while they baked. Even so, I think next time I make them I’ll back off the sour cream, the option I used, and just substitute soy milk to make them more of an everyday kind of dish.

The sides are Jicama Salad I had leftover from a potluck and we split a Gutenfleischer’s vegan steak that I heated up on the George Foreman.

Vegetarian restaurant in Cabo San Lucas

Who knew there was a vegetarian, mostly vegan, restaurant in Cabo San Lucas? We sure didn’t until we saw their sign from the main drag. The El Ameyal Hotel and Wellness Center has a vegetarian restaurant that you get to by walking through the center courtyard of the hotel by the pool. You dine under a grass hut outside but don’t be put off by that. It’s perfectly comfortable under there. They only have a Spanish menu, but the staff was able to help translate enough to figure it out.

First off, they brought this delicious vegan cream cheese and some sort of dark bread. I would be happy to eat that spread on bagels every morning.

Kevin got the Pastel Cubano. It was a layered dish of black beans, plantains and tofu and came with a side of veggies. It was tasty but a little too much mush for me.

Beth got the Seitan al Chimichurri. And boy was that a lot of seitan! They tried to rely on the sauce too much for the flavor rather than seasoning up the seitan really well. It would’ve really been awesome cut in strips in a taco or burrito. Also, did I say that was a ton of seitan?

Taylor ordered Tofu con Hongos Mixtos, tofu stir fried with mushrooms with a side of brown rice. Also a huge portion. I’m weird about mushrooms and have to be in the mood for them. It was pretty good for being mushrooms and all. Taylor seemed to like it, so that was the important thing.

And I got the Albondigas de Espinacas, balls of spinach in a béchamel sort of sauce with a hint of nutmeg and a side of brown rice. I’m not sure how the spinach balls were formed. Maybe just pressed together, possibly baked? They weren’t crisp like croquettes. Whatever, it was awesome.

And yes, they had vegan desserts that weren’t just a pile of fruit. I didn’t really love them though. Kevin got this Tofucake that was similar to key lime cheezecake, but I think they used agar as a thickening agent. So it was a bit weirdly smooth and the texture just wasn’t quite right. The taste was nice and so was the crust, made of raw nuts and dates, I think.

If you’re a vegan vacationing in Cabo San Lucas and are getting tired of chips, guacamole and questionably vegan beans, you should definitely seek this place out for some tasty, healthy food.