Vacation Food, with a RECIPE!

Greetings from the Bad Kitty Bakery and the Cute Kitty Café!

When you go on vacation and come back, you are struck with a very sudden, very preseient thought: I wish I was still there. At least, that has been my thought since I left Portland, OR for the 111 degree heat of the valley. I am happy to be back with family and students, but… perhaps I do want to be back playing in the Hood River, gathering moss to decorate the bases of my figures. Maybe it is just me.

The delicious food at Native Bowl, plus some random vegan chili from Whole Foods

I was touched by the delicious food at the Native Bowl in Portland, so I knew that making something like it would be a way for me to relive my vacation a bit. This is my first crack at something similar to their tasty slaw. I like it a lot – perfect for summer BBQs or adding to a sandwich!

Smokey Coleslaw

Serves 4

1 16 oz package of shredded coleslaw mix

1/3 cup reduced fat vegenaise

1-2 teaspoons of agave syrup (I use raw)

1-2 tablespoons of rice wine vinegar

¼ to ½ teaspoon of chipotle powder

1 teaspoon smoked paprika

Salt and pepper to taste

Combine all ingredients in a bowl, mix. Eat chilled alone or on a sandwich!

Love, love, love. However, if you do not like spice, keep the chipotle down to a ¼ teaspoon. If you like the heat, feel free to kick it up a bit, but this is a very powerful spice. It will get hot, quickly, so be warned!!

Above is a picture of the Native Bowl that inspired my recipe. If you’re in Portland, check them out!!

http://thenativebowl.com/

To Portland and Back Again... a Chef's Tale.

Hi Everyone!

I am just getting back in the swing of things from a decadent vacation to Portland, OR. I used to live there, many moons ago… like 20 years worth of moons ago. When I left, the city was full of skinheads. Now, they are gone and the city is full of some interesting fashion statements and lots of yummy food!!

We ate our way through Portland. We stopped at vegan food trucks, ate vegan doughnuts, and even went to Food Fight, the all vegan grocery store! I have to say that was my favorite food part of the trip. It is amazing to be able to buy whatever you want without checking a single label! I love it and plan on supporting them by doing some online shopping until I can get back there. If you want to check it out, the link is http://www.foodfightgrocery.com. Still, already I am planning on trying to get back there next year in person. Good times.

Another great experience was going to the Native Bowl food truck. I was really surprised. The food was simple, but gooooooddddd.  Oh yes, I am dreaming of going back for one of those bowls, and they inspired me to try out a few new flavor combinations. If you want a better idea of what my experience was like, check out their website http://thenativebowl.com/.

I know I will get some hate on this, but Sweetpea Bakery was not great. http://sweetpeabaking.com. I grabbed four items (along with Eleanor and Jason) and none of them were things I would get again. The snickerdoodle was not great, and tasted like flour and butter. My brownie had raw sugar granules in it… and it was not supposed to. I need to be selective about my calories, so I won’t be spending any more there.

Lastly, if you happen to be planning a trip to Portland, or if you live there, you have to check out the River Gorge Fruit Row. There is fresh fruit (including seconds if you feel like canning) of all types, fresh from the trees. There are also wineries that have $5 tastings that are amazing! Six wine tastes for $5? Count me in! We grabbed two bottles of our favorites, and went to play with the baby alpaca. It was amazing and fun to connect with nature.

So now that I am back, I am getting back into the swing of creation. Look for me to get my mushroom melt recipe up in the next few days, and I made an amazing, light peanut stew today. I need to write the recipe down for that one, because it is African inspired, but very Madelyn.

Thanks for the understanding on my not posting for a week, but I am back now! Beware! Bwah-ha-ha!!

TWV (Traveling While Vegan)

 

I am excited! For the first time in over a year, I get to jump on a plane with my beautiful husband. Yes, one of the days we are working, but we also get a few days away together. For those of you worried about it, our dear friend Eric is cat sitting, so even that detail is taken care of. Still, being vegan, it can be a bit nerve wracking to head to the airport where you may or may not find much to eat.

Don’t get me wrong – things are much better for we vegans than they used to be. Six years ago, I was traveling every few months, and I couldn’t find much. A Lara bar or Luna bar would often be what I had for the trip. I didn’t even have Trader Joes! It was sad. Now, there are many more options. Jason, who travels all the time, both nationally and internationally always finds something, and sometimes those things are amazing. In Chicago he discovered that Frontera has vegan tortas! He brought me one last trip and they were good, but not as good as the ones he makes.

That is part of my issue. I am a vegan food snob. I not only want it, I want it to be done well. Do not give me a green salad with two pieces of iceburg and a few grayish carrot shreds and tell me to be nourished from it. I will tell you something in return, and it will not be pretty.

Part of my answer is just to take a few packaged foods that I love and know are airline friendly. I also take fruit. Tomorrow I am taking Lara bars, nuts, cherries, some tempeh bacon, and pineapple chips. Yes, I will only be trapped in airport hell for a total of 5 hours, but I will also have some munchies for afterward if we can’t get to a proper eating place soon. The gum is essential to keep the ears clear, and give my jaw something to do while I work on reading some of the many books I downloaded on my iPad.

Thanks to my food cache, I feel that much more confident traveling. Now, if only I were a little more toned for those annoying scanners….

Falling in Love

Café Lalibella is a treasure of the Phoenix Metro Valley. Located on Hardy and University at 849 West University Dr. Tempe, AZ 85281, it is easily my favorite restaurant. Though it is a 45 minute drive for us, Jason and I go at least once a month to eat delicious Ethiopian delicacies. We always order a #17 platter with two orders of shiro wat. Even thinking about their shiro wat makes my eyes roll up in my head a little.

But, Café Lalibella and I did not always have this relationship. Jason first took me there within our first month of dating. He beamed as the platter was set down, and proded me to try this new cuisine. I had been vegan for a while, but this was my first Ethiopian food. I was excited to try it (and to be on a date with this beautiful man I was already in love with), but I was sick to my stomach. Due to the stress of a failing friendship with my best friend of years, the decision of leaving graduate school, and trying to split my time between Flagstaff and the valley, my ulcers were tap dancing. I took a few bites of food, and decided that I was close to it leaving my body. I picked at it so I didn’t have to let on how I felt and realized I hated Ethiopian food. But, I never told Jason. A few months later, he wanted to go back. By now, I knew I loved him. I could pick at food I didn’t like for my fiancé. However, when I started picking, a weird thing happened. I wolfed it down. I liked it a lot better this time. The next time, I ate even more and fell in love with the food, culture, smells, and sounds of the little Tempe restaurant.

More often than I care for, I have students in my cooking classes tell me that they tried being vegan for a week and didn’t like it, so they’re going to keep eating meat. Because of where I work, I smile and nod, and tell them they need to make their own choices, because they do. At the same time, I think having an open heart, and open mind and trying things more than once is key. When you’re giving up meat, eggs, dairy, and fish, it can be scary. You get a plate of beans that might be bland because you don’t know how to prepare them yet and you might just decide you don’t like being vegan. Go back. Love yourself and your family enough to keep picking at that food, and soon, you’ll fall in love.  

Skillet Tostadas, with RECIPE

Hi Everyone! This is one of those magic recipes that is quick, easy, and was born out of needing a quick meal out of what I had in the house. The key to this seems to be a new tortilla I found, which was half wheat and half corn, Handmade Style Tortillas from La Tortilla Factory.

Heat your skillet to medium high heat, and place your tortillas down. Add ½ cup of cooked black beans, and ¼ cup of daiya cheese or other shredded vegan cheese. Cover and while the tortilla is steaming and cooking, dice tomato, slice green onions, and  mince cilantro. Once the ‘cheese’ is melted, transfer your tortilla to a plate, top with veggies and salsa.

Really, that is it. I love it, love it, love it. It makes a delicious breakfast and I can’t wait to make more. Word.

A True Breakfast Delight!

I’m back! After a week of fighting against my own stomach, I won. Lots of vegan yogurt helped win the war, so yesterday I was back in the kitchen, making food for our meal service. One of our customers has gluten free, vegan children. Vegan and gluten free is nothing new, there are even cookbooks on the subject out there. Still, it takes some creativity to come up with food that is appealing to children, gluten free, and still makes the adults want to push their kids out of the way for a small bite. This ‘bacon’ was so good Jason and I had to stop eating it so there would be some left for the customers!! I do suggest going a bit heavy on the salt, since bacon is salty. Always taste the marinade as you go, because if it is so salty you won’t eat it, you’ve gone too far.  

Smokey Plantain ‘Bacon’

Serves 1-2

1 yellow and black plantain, large

1 generous teaspoon olive oil
1 teaspoon browning
2 teaspoons maple syrup, grade B preferred
10-15 drops of liquid smoke, hickory preferred
2 teaspoons of paprika
Salt and pepper to taste

Remove the skin from the plantain. Slice on a slight diagonal, to make large ‘chips’ about ¼ inch thick. If some are thicker, and some thinner, don’t panic. In a bowl, combine all ingredients except the plantain chips and whisk until thoroughly combined. Gently add the plantain chips, toss, cover, and allow marinading for about 4 hours if possible. Toward the end of the marinade time, line a cookie sheet with parchment paper or other non-stick mat. Preheat the oven to 350 degrees. Place the chips on the sheet in a single layer, and bake for about 30 minutes, until the chips have absorbed all the coating. Remove from heat and allow cooling slightly before eating.

Garlic Naan

Usually I have been better about posting, but I have been under the weather for the last few days. It is my ulcer, nothing contagious, but I have still spent a fair amount of time sitting around feeling sorry for myself instead of getting much done, including blogging.

That being said, having a mildly sore stomach gives me weird cravings. One of those cravings was Indian food and specifically, naan bread. Never being one for taking things easy, I chose to make garlic naan. Yes, it was delicious. No, it didn’t sit 100% well, but nothing has been and it was satisfying, which was awesome.

So here is my recipe for naan, a delicious bread that is perfect with a wonderful, mild hummus. Enjoy.

Garlic Naan Bread

Makes 8 naan breads

2 cup warm vegan milk, unsweetened

2-3 teaspoons sugar

2 tablespoons of yeast or 2 packages

¼ cup of oil

5 cups of flour

2 teaspoons kosher salt

6-10 cloves of garlic, roasted and minced

2 tablespoons oil, preferably garlic infused.

Combine the vegan milk, sugar, and yeast. Allow to rest for 5-10 minutes until it has a foam. Once it is foaming, combine with the flour, oil, salt. Kneed and mix together until smooth, then knead for an additional 10-15 minutes. This can be done with a stand mixer.  Then, cover and allow to stand in a warm place for an hour. Towards the end of the hour, preheat to 450 degrees, or start your grill. After the hour, cut the dough into eight pieces, and roll each one into an oblong piece using a little extra flour to prevent sticking. Coat each one with a teaspoon of oil and press roasted garlic on top. Place on the grill or cookie sheets. IF GRILLING: Cook about 2 minutes on each side, pressing down with a spatula if they start puffing up. IF BAKING: Bake about 15-20 minutes. Then remove.