I became a nomad for the month of May. My house sold and my new place in Springfield was not available until June 1. So what is a homeless Traveling Auntie to do? Visit different friends in different cities and see what new exciting things she can find. First stop: New York City....
Now, of course I've been to NYC a bunch. I love it so much. But I have a never-ending list of places that I want to try, though this time I did return to a few spots that I love. The first three days of my time in the city I stayed in Times Square with work colleagues for a summit that our organization was holding. I had free time to escape the craziness of Times Square to find less touristy places to enjoy, as is my custom.
PLACES I WENT // FOOD I ATE
The Treats Truck: [website]
A repeat visit. My co-worker Jasmine and I went for a wander and we found The Treats Truck. And I needed a sweet treat: a Rice Krispy treat. So delicious.
Carmine's: [website]
Our first evening was a dinner with board members and staff at Carmine's. One of those legendary restaurants on Times Square, and a place I would not normally go. What I did appreciate about Carmine's is that they have a separate vegan menu that they allowed me to order from.
The Hummus & Pita Company: [website]
The best pita sandwich that I've ever had. They make the pita bread fresh right there. I had the vegetarian pita, with tabuleh, cous cous, chickpea salad and hummus. And free baklava, because I followed them on Twitter and mentioned them; they gave me a passcode. A good lunch stop to remember for the future.
Cafe Grumpy: [website]
I was in the neighborhood (Chelsea) and felt like getting a coffee. I knew where to go -- one of my favorite places. Always good coffee.
Lula's Sweet Apothecary: [website]
I have had Lula's on the brain since I was there in December. And I had to have it at least once while I was in the city. This time I went with cookies & cream. I did not choose poorly.
Vic's Bagel Bar: [website]
I've had Vic's on my list. They used to have a truck. But no longer. So my co-worker and I found the storefront and boy, did the little walk pay off. I had the Mediterranean breakfast bagel and a LARGE Stumptown coffee. All the hype about this place was right.
Jaya Malaysian:
Lunch on Friday after the summit finished was down in Chinatown at a little place that one of my co-workers knew about. I went with the deep friend tofu with Thai sauce, and whatever veggie appetizers that my co-worker ordered for the table.
Artichoke Basille's Pizza: [website]
Rather than eat at Juniors in Times Square with a bunch of co-workers, my co-worker/hotel roommate went to get pizza. She wanted some pizza before leaving the city, and I knew where to take her: my favorite pizza place. We split a wedge of Artichoke pizza and then walked to our dessert spot....
Coolhaus Ice Cream Truck: [website]
Dessert was more ice cream but this time from one of my ice cream trucks, Coolhaus. I had the chocolate chocolate chip cookie with Guinness chip ice cream. Yeah, that was a winning combo.
Joe the Art of Coffee (at Grand Central Terminal): [website]
I spent my Saturday in the city before heading out to Brooklyn to stay with a friend for the rest of the weekend. I needed to start my day with some good coffee and the Yelp reviews led me to Joe. The closest one being in Grand Central. One coffee and one scone purchased, I paused in the main terminal and people watched while I fueled up.
The Green Bean Cafe: [website]
I wandered about Tudor City for a while, found a bench in the shade to finish my coffee and read, then wandered past the U.N. before heading up to the Upper East Side for some museum time. By the time, I reached UES, I was ready for lunch. A search for good veggie food led me to The Green Bean Cafe. I got a Organic Tempeh Bacon BLT sandwich to go. Amazing. So delicious. I will go back to try another sandwich.
The Jewish Museum of New York: [website]
I have not spent much time on Museum Mile. So this trip I decided to check out a few museums while in the city this time. On Saturday the Jewish Museum is free (since it's Sabbath). The store and cafe are not open but you can go to the exhibits for free. I really enjoyed this museum with a good mix of history and modern art.
Juliette: [website]
I made my way out to my friend's in Brooklyn area. He suggested that we try his favorite place for dinner in Williamsburg. Juliette is supposedly a Parisian restaurant in W'burg. I had the vegetarian sandwich on focaccia with Japanese eggplant which was delicious. But our service was awful. I'd go back as long as we didn't have the same waiter.
Spuyten Duyvil: [website]
We walked a few blocks for a post-dinner drink. I did not like my choice.
The Mud Truck: [website]
I headed back into the city for another museum and on my way, I needed coffee. I had a couple places in East Village on my list but they were not open. So I went to the nearby Mud Truck and got myself an iced coffee and croissant. It's nice to know that I can always find the Mud Truck at Astor Place.
Museum of the City of New York: [website]
After stopping by my favorite used bookstore just up from the Mud Truck, Alabaster (where I found a cheap biography on Albert Einstein to add to my reading list for 2012), I jumped on the subway and headed back up to the UES for the Museum of the City of New York.
For $10 admission, I saw a video art installment along with the permanent exhibits. But the best part was The Greatest Grid: The Master Plan of Manhattan. According to the website, it's been extended to July 15. Totally worth the price of admission to have a guided tour through the exhibit and then any additional time you need to go through and look at all the pictures of Manhattan from farmland to present day. Loved it.
Central Park:
I had gotten a late start and didn't have sufficient time for the Guggenheim or the Met. I'll have to do those next time. So I wandered back south through Central Park. It was a Sunday afternoon so the park was bustling with great people watching. Real fun.
S'Mac: [website]
Dinner was vegan mac-n-cheese in the East Village. It was good vegan mac-n-cheese but still not as good as what I had at Kate's Joint nearby in December.
Jane's Sweet Buns: [website]
I read about Jane's in Imbibe magazine that featured the top spots in NYC. This place was included in the list because it makes sweet buns that include adult libations. I got The Old Fashioned and The Rum Runner to share with my friend.
Effy's Cafe: [website]
I met my friend Dawn for lunch up by her work on UES. This was after I became stranded on the subway with my luggage. Ugh. Thank God for cabs. Anyway, she took me around the corner to Effy's. I had the Hummus Sandwich, which included Spanish eggplant, boiled egg and Israeli salad on 7-grain bread. Best eggplant sandwich I've ever had. I was in heaven. And then there was the cupcake that Dawn got me for dessert: Oreo Cupcake. Yes. And I even had leftovers to take on the train with me to D.C.
Tuesday, June 12, 2012
Monday, June 11, 2012
The third thing I baked in my new place....
I got this recipe from VegNews. After making some whole wheat bread in the bread maker and some vegan molasses bread (from Vegan Planet), I made these yummy vegan treats. They reminded me of the dessert hummus I've made previously.
Chocolate Chip Cookie Dough Mini-Muffins
INGREDIENTS:
1/2 C. quick-cooking oats
1 15 oz. can of garbanzo beans, drained and rinsed
2 T. applesauce
1 1/2 T. vegetable oil
1/2 T. vanilla
1/4 t. baking soda
1/4 t. salt
1 t. baking powder
3/4 C. brown sugar
1/2 C. vegan chocolate chips
PREPARATION:
Preheat oven to 350 degrees and grease mini-muffin tin(s). In a food processor, combine oats, garbanzo beans, applesauce, vegetable oil, vanilla, baking soda, salt, baking powder and brown sugar until completely smooth. Mix in chocolate chips and scoop dough into muffin tins. Bake for 13 to 15 minutes. Let cook 10 minutes (at the most) before removing from muffin pan.
Chocolate Chip Cookie Dough Mini-Muffins
INGREDIENTS:
1/2 C. quick-cooking oats
1 15 oz. can of garbanzo beans, drained and rinsed
2 T. applesauce
1 1/2 T. vegetable oil
1/2 T. vanilla
1/4 t. baking soda
1/4 t. salt
1 t. baking powder
3/4 C. brown sugar
1/2 C. vegan chocolate chips
PREPARATION:
Preheat oven to 350 degrees and grease mini-muffin tin(s). In a food processor, combine oats, garbanzo beans, applesauce, vegetable oil, vanilla, baking soda, salt, baking powder and brown sugar until completely smooth. Mix in chocolate chips and scoop dough into muffin tins. Bake for 13 to 15 minutes. Let cook 10 minutes (at the most) before removing from muffin pan.
Thursday, April 26, 2012
I had spinach. I had tofu. Then I had this.
I had frozen spinach that needed to leave the freezer. I had some tofu in the fridge. I googled this and made it with the ingredients on hand. Some homemade chapati on the side, perfection.
Palak Da Saag with Tofu
INGREDIENTS:
2 C frozen spinach
1 t. sugar
8 green chilis – small Indian variety
1 onion – finely chopped
1 t. ginger-garlic paste
1 t. garam masala
15 cashews (soak in hot water for two hours and grind into thick paste)
15 tofu cubes (grilled or pan-fried to light golden)
2 T. lime juice
1/2 t. turmeric
Salt to taste
1 T. oil and 1 T. ghee
PREPARATION:
Thaw frozen spinach. Bring water to boil in saucepan. Add spinach and little salt and sugar. Boil for 5-7 minutes. Drain water and let spinach cool. Once cooled, puree in food processor or blender with little water and chilis. Grind to coarse paste by adding a pinch of salt and sugar. In skillet heat oil and ghee.
Add chopped onion and sauté to golden brown. Add and fry ginger-garlic paste for few seconds. Add pureed spinach-green chili and 1/2 cup water. Stir in cashew paste, garam masala, turmeric and salt. Mix thoroughly. Cover and simmer for about 10 minutes on medium-low heat. Before turning off the heat, add tofu and sprinkle in lime juice.
***I made this without the chilis, ginger-garlic paste and cashews, and it tasted delicious!
Palak Da Saag with Tofu
INGREDIENTS:
2 C frozen spinach
1 t. sugar
8 green chilis – small Indian variety
1 onion – finely chopped
1 t. ginger-garlic paste
1 t. garam masala
15 cashews (soak in hot water for two hours and grind into thick paste)
15 tofu cubes (grilled or pan-fried to light golden)
2 T. lime juice
1/2 t. turmeric
Salt to taste
1 T. oil and 1 T. ghee
PREPARATION:
Thaw frozen spinach. Bring water to boil in saucepan. Add spinach and little salt and sugar. Boil for 5-7 minutes. Drain water and let spinach cool. Once cooled, puree in food processor or blender with little water and chilis. Grind to coarse paste by adding a pinch of salt and sugar. In skillet heat oil and ghee.
Add chopped onion and sauté to golden brown. Add and fry ginger-garlic paste for few seconds. Add pureed spinach-green chili and 1/2 cup water. Stir in cashew paste, garam masala, turmeric and salt. Mix thoroughly. Cover and simmer for about 10 minutes on medium-low heat. Before turning off the heat, add tofu and sprinkle in lime juice.
***I made this without the chilis, ginger-garlic paste and cashews, and it tasted delicious!
Monday, March 19, 2012
This Is Just Delicious
I had a butternut squash, just waiting patiently for me to find a new (non-soup) recipe. I found this one in Skinny Bitch in the Kitch (thanks to my friend Lisa for the book). I need to go get another butternut squash to make some more, since I have more sage pesto and pasta to use. Oh, and this is vegan, too, thanks to this particular book.
Penne with Butternut Squash, Sage Pesto, and Almonds:
INGREDIENTS:
8 oz. whole wheat or brown rice penne pasta, cooked
2 T. refined coconut oil
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/4-inch sticks
2 shallots, thinly sliced
1/2 t. salt
1/4 t. pepper
1/2 C. sage pesto (recipe below)
1/4 C. sliced almonds
PREPARATION:
Cook the pasta according to package directions. Heat the coconut oil in a large skillet over medium-high heat. Add the squash and cook for four minutes, stirring occasionally. Stir in the shallots, salt and pepper, and cook until squash and shallots are tender (about 1-2 minutes). When the pasta is done, drain it and reserve 1/2 cup of pasta water. Return pasta to pot and stir in pesto and squash mixture. Add pasta water only if it seems dry. Garnish with almonds.
Sage Pesto:
INGREDIENTS:
1/4 C. whole almonds
2 cloves garlic
1 1/2 C. fresh sage leaves
3/4 C. fresh parsley leaves
3 oz. vegan cream cheese
1/2 t. fine sea salt
1/8 t. pepper
2/3 C. extra virgin olive oil
PREPARATION:
In a food processor, combine the almonds and garlic and pulse to roughly chop. Add the sage and parsley and pulse to chop. Add the cream cheese, salt, and pepper and process into paste. With motor running, slowly pour in the olive oil, processing until oil is fully combined. Makes 1 cup. Can store in refrigerator for 3-4 weeks, with thin layer of olive oil on top.
***Recipes are from Skinny Bitch in the Kitch by Rory Freedman and Kim Barnouin.
Penne with Butternut Squash, Sage Pesto, and Almonds:
 |
| My version |
INGREDIENTS:
8 oz. whole wheat or brown rice penne pasta, cooked
2 T. refined coconut oil
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/4-inch sticks
2 shallots, thinly sliced
1/2 t. salt
1/4 t. pepper
1/2 C. sage pesto (recipe below)
1/4 C. sliced almonds
PREPARATION:
Cook the pasta according to package directions. Heat the coconut oil in a large skillet over medium-high heat. Add the squash and cook for four minutes, stirring occasionally. Stir in the shallots, salt and pepper, and cook until squash and shallots are tender (about 1-2 minutes). When the pasta is done, drain it and reserve 1/2 cup of pasta water. Return pasta to pot and stir in pesto and squash mixture. Add pasta water only if it seems dry. Garnish with almonds.
Sage Pesto:
INGREDIENTS:
1/4 C. whole almonds
2 cloves garlic
1 1/2 C. fresh sage leaves
3/4 C. fresh parsley leaves
3 oz. vegan cream cheese
1/2 t. fine sea salt
1/8 t. pepper
2/3 C. extra virgin olive oil
PREPARATION:
In a food processor, combine the almonds and garlic and pulse to roughly chop. Add the sage and parsley and pulse to chop. Add the cream cheese, salt, and pepper and process into paste. With motor running, slowly pour in the olive oil, processing until oil is fully combined. Makes 1 cup. Can store in refrigerator for 3-4 weeks, with thin layer of olive oil on top.
***Recipes are from Skinny Bitch in the Kitch by Rory Freedman and Kim Barnouin.
Saturday, March 17, 2012
First Attempt: Not so pillowy
In a search for some plain vegan pancakes, I found this recipe. I liked the idea of puffy pillow pancakes. Who wouldn't want puffy pillow pancakes?
My first attempt this morning were not so pillowy. I even followed all the tips to let the batter rest and not heat the griddle to hot. I think my batter was too runny to start. Never fear, I will try again.
Puffy Pillow Pancakes
INGREDIENTS:
1 1/2 cups all purpose flour
3 1/2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1 cup almond milk
2 teaspoons apple cider vinegar
1 tablespoon ground flax seeds
1/2 cup water
3 tablespoons canola oil
1/2 teaspoon pure vanilla extract
PREPARATION:
In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center. Measure the milk into a measuring cup. Add vinegar and ground flax seeds, and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so. Pour the milk mixture into the center of the dry ingredients. Add the water, canola oil and vanilla and use a fork to mix until a thick, lumpy batter forms.
Preheat the pan over medium-low heat and let the batter rest for 10 minutes. Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about an inch thick, and golden brown.
***I found the recipe here: Post Punk Kitchen
My first attempt this morning were not so pillowy. I even followed all the tips to let the batter rest and not heat the griddle to hot. I think my batter was too runny to start. Never fear, I will try again.
Puffy Pillow Pancakes
INGREDIENTS:
1 1/2 cups all purpose flour
3 1/2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1 cup almond milk
2 teaspoons apple cider vinegar
1 tablespoon ground flax seeds
1/2 cup water
3 tablespoons canola oil
1/2 teaspoon pure vanilla extract
PREPARATION:
In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center. Measure the milk into a measuring cup. Add vinegar and ground flax seeds, and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so. Pour the milk mixture into the center of the dry ingredients. Add the water, canola oil and vanilla and use a fork to mix until a thick, lumpy batter forms.
Preheat the pan over medium-low heat and let the batter rest for 10 minutes. Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about an inch thick, and golden brown.
***I found the recipe here: Post Punk Kitchen
Monday, March 12, 2012
A Request for an Auntie Visit
I found this picture on my Facebook wall:
 |
| Photo by Leslie Ryann McKellar |
As a loving Auntie, how could I resist? I booked a ticket ASAP.
Vegan Peanut Butter Banana Muffins
I had two bananas that were moving to that overly ripe stage, and I thought, "Hmm, I wonder if I can find a vegan recipe combining peanut butter and bananas." Commence some "Googling" and I found this. The original recipe (link at the bottom) included a glaze for the muffins but I skipped that; it sounded like too much sweetness.
Vegan Peanut Butter Banana Muffins
INGREDIENTS:
4 black bananas
1/2 C. smooth peanut butter
1/4 C. vegetable oil
1/3 C. boiling water
1/2 C. granulated sugar
1/4 C. brown sugar
1 1/2 C. all-purpose flour
1/2 t. baking soda
1 1/2 t.baking powder
1/2 t. salt (optional--salt in the PB covers it)
1 t. cinnamon
PREPARATION:
Preheat the oven to 350 degrees. Line or grease muffin tins. Mash bananas with the oil, peanut butter, and boiling water. Sift sugars, flour, baking soda, baking powder, and spices. Gradually spoon into banana mixture. Pour batter into muffin tins. Bake for approximately 30-35 minutes until a toothpick can be extracted clean. Cool for five minutes. Remove from muffin tin.
***Original recipe found here: Chew The Fat
Vegan Peanut Butter Banana Muffins
INGREDIENTS:
4 black bananas
1/2 C. smooth peanut butter
1/4 C. vegetable oil
1/3 C. boiling water
1/2 C. granulated sugar
1/4 C. brown sugar
1 1/2 C. all-purpose flour
1/2 t. baking soda
1 1/2 t.baking powder
1/2 t. salt (optional--salt in the PB covers it)
1 t. cinnamon
PREPARATION:
Preheat the oven to 350 degrees. Line or grease muffin tins. Mash bananas with the oil, peanut butter, and boiling water. Sift sugars, flour, baking soda, baking powder, and spices. Gradually spoon into banana mixture. Pour batter into muffin tins. Bake for approximately 30-35 minutes until a toothpick can be extracted clean. Cool for five minutes. Remove from muffin tin.
***Original recipe found here: Chew The Fat
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