birthday breakfast for the husband: toast, rashers, homemade beans, sausage, tomatoes, mushrooms, potatoes, garlicky greens, vegan scrambled egg
Time for another video in our Quarrygirl Presents: At Home with Susan Feniger series! This time we go to the famous chef’s Los Angeles pad for a simple breakfast of mashed avocado on toast. It’s so easy and the perfect way to use up avocados before they spoil! Watch as Susan shares her favorite and quickest recipe and also gives us tips on pronunciation, her favourite knife, and why buying fresh pepper is important.
At the parent-in-laws’ house. Finally getting all our important stuff we shipped from the states.
Hey guys! What, with me moving across the world and throwing LA Vegan Beer Fest and everything, I feel like it’s been ages since I posted a Quarrygirl Presents video! Well, the wait is over. Welcome to our new series At Home With Susan Feniger, where we head to the house of one of LA’s most beloved chefs to see what she makes for breakfast. Susan is the driving force behind popular restaurants such as Border Grill, Ciudad, and of course Qurarrygirl favorite Susan Feniger’s STREET. While she isn’t a vegetarian or vegan, Susan tends to cook an eclectic vegan menu at home, much of which is inspired by her travels around Asia. In this series we explore extremely quick and easy animal-free recipes in the intimacy of Susan’s kitchen.
First up: Masoor Dal! Watch the video above and follow along with the recipe below, and be sure to stay tuned for more vids!
Makes 7 cups
2 ounces vegan butter or olive oil
2 cups diced white onion
Sweet potato (optional)
1 Tablespoon Mustard Seeds
1 Tablespoon Cumin Seeds
1 Tablespoon Turmeric
Neem Leaves aka Curry Leaves (optional)
2 - 7 cups water, depending on desired thickness
1 pound masoor dal (2 1/2 cups)
1 1/4 Tablespoons kosher salt
Heat the vegan butter or oil in a large, heavy-bottomed saucepot over medium-high heat.
Add the onions and cook, stirring frequently, for 5 to 6 minutes, or until caramelized a rich golden brown.
Reduce the heat slightly to medium. Add the sweet potato and season with salt. Then add the dried spices: mustard seeds, cumin seeds, turmeric, neem leaves. Cook a few minutes (while stirring) until all the aromas of the spices are released.
Add the dal and stir to toast with the spices for 1 minute before adding the water or vegetable stock. Stir again & season with salt. Simmer, uncovered, for 15-20 minutes until the dal is completely soft and cooked through and has taken on the flavor of the spices.
Stir occasionally so that the dal does not settle to the bottom of the pot and burn.
Remove from heat and serve immediately, or store in the refrigerator when cooled, until ready to use.
morrissey at hollywood high! i’m finally getting around to posting my photos from that gig, which will probably be my last time seeing morrissey in los angeles. legendary—-what an amazing and intimate venue! was able to sneak into the pit and be just a few feet away from the stage.
hey guys! over the weekend i had the honor of being interviewed on Good Food’s very first all vegetarian show on KCRW. they asked me to talk about some of my favorite restaurants in Los Angeles where omnivores could get acquainted with excellent vegan food. listen up to learn about my top picks and where the name “quarrygirl” comes from.
also, in the same show, Good Food sat down with my pal Tony Yanow (owner of Tony’s Darts Away, Mohawk Bend, and Golden Road Brewery; co-organizer of LA Vegan Beer Fest) to talk about what makes beer vegan. check it out and don’t forget to buy tickets to this week’s LA Vegan Beer Fest!
For the entire Good Food vegetarian show, click here.
in case you haven’t heard the news already, the LA Vegan Beer Fest has gotten so big that we had to move it across the street from The Roxy to a vacant lot on Sunset. we are going to have more food vendors and more beers than ever before, so don’t miss what’s sure to be the most epic event of the year!
VIP tickets and non-drinking tickets are already SOLD OUT! click here to buy your general admission tickets now! they will sell out soon!
Full English breakfast vegan-style (at inSpiral Lounge)
Adopt a shelter dog.
My favorite scramble in LA: the spicy tofu cancun. I got it with tomatoes on the side instead of potatoes. (at Newsroom Cafe)
The. Best. (at Rosalind’s Ethiopian Restaurant)
today’s episode of quarrygirl presents features m cafe de chaya, my favorite spot in los angeles to get decadent yet healthy food. the restaurant focuses on contemporary macrobiotic cuisine, and other than fish, the entire menu is vegan. whether you’re craving a hearty burger, a slap up breakfast, or something light like sushi or salad, m cafe has it all. we caught up with chef lee gross to talk about healthy eating and the best dishes for everyone at m cafe. check it out!
photos by cindy choi.