just realized we’ve been kinda MIA this past week - guess we had a lot going on. saw florence + the machine on tuesday at the greek - she’s just phenomenal! however, we struggled a bit with what to order at the concession stand, finally choosing pretty much our only option: chips & salsa. trevor also had a tough time going out for work drinks, where he ended up ordering a small side of veggies. however, the highlight of our week was trevor’s homemade vegan pizza. we just grabbed some ingredients at trader joe’s and he came up with an impromptu recipe that beat the socks off the pizza he had at real food daily the other day. he’ll post the recipe & picture shortly, but it was really simple & totally didn’t taste vegan at all! i also made pad thai this week, which i’ve made once before, but this time it came out much better. here’s the recipe (courtesy of the lovely shamere):
8 oz. rice noodles
Sesame or canola oil, for sauteing tofu
1 pkg (16 oz) extra-firm tofu, cubed
Salt & pepper, to taste
1/4 cup creamy or crunchy natural peanut butter
1/4 cup granulated sugar
1/3 cup tamari soy souce
1/3 cup lime (or lemon) juice
1/2 teaspoon red pepper flakes
2 or 3 garlic cloves, minced
2 cups chopped broccoli or snow peas, steamed or stir-fried
1 bunch scallions, chopped (including green parts)
1 cup bean sprouts
Sliced lemons, for garish (optional)
Chopped cilantro, for garnish (optional)
Cook the rice noodles according to package directions, drain and immediately return them to the pot, secured with a tight lid to keep them from drying out excessively. They will re-moisten once you add them to the sauce below.
Heat oil in a pan and saute tofu until golden brown. Sprinkle on salt and pepper while it’s cooking.
In a bowl, mix together peanut butter, sugar, tamari, lime juice, and red pepper flakes. Set aside.
In a separate large-size saute pan, heat oil or a little water or stock and add garlic and broccoli; stir-fry for 5 or 10 minutes, until broccoli turns bright green. Add scallions and sate for a few more minutes.
To that pan, add the cooked noodles, tofu, peanut butter mixture, and bean sprouts. Combine well, and cook just until all the ingredients are heated through. Garnish with sliced lemons and cilantro, if using. Serve immediately.
YIELD: 2 to 4 servings
as for dining out, we went to a place last night by us called vegan glory. i had read some decent reviews about it, so figured we should give it a shot. the menu is mostly thai/asian, and all vegan. that being said, i ordered a thai iced tea right away! we both got a dinner combo meal - trevor had kung pao chicken & i had yellow curry with tofu. the combo includes soup, salad, brown rice & a spring roll. needless to say, we were stuffed afterwards.
today we checked out the tim burton exhibit at LACMA which was just awesome (if not extremely crowded.) he’s such a uniquely creative & artistic individual…i have so much admiration for him! after that dosage of culture, we decided to have a late lunch at native foods cafe in culver city. i had driven by it before, and then saw weird al’s recommendation on yelp this week - so if weird al is a fan, then we definitely had to go! once trevor saw they had fries, he was sold. i ordered the buffalo chicken wrap with potato salad, and trevor got the chicken ranch burger with fries (of course.) for drinks, i had a very delicious and refreshing lavender lemonade, and trevor had an acai berry wheat beer. everything was excellent, and it’s a really nice spot in downtown culver.
for dessert, we drove to babycakes in downtown, which is a vegan bakery. got a few cupcakes to go, so i’ll report back how they were.
wow, tomorrow is our two-week mark…