vegan at lollapalooza day 2! didn’t eat a ton on saturday at lolla, because the fest was evacuated due to thunderstorms (see above!) and by the time it resumed, we were doing other stuff across town. i did manage to try some cold shiitake spring rolls from the rock n roll noodle company (delish) and some vegan black bean soup from the artists’ backstage catering (!!!). a bit surprised there wasn’t more vegan stuff backstage for the bands. maybe today will be different since sigur ros is performing…
the most recent addition to my overflowing vegan cookbook arsenal is chloe’s kitchen (by food network’s cupcake wars champion chloe coscarelli), and i must have thumbed through it at least a dozen times before deciding what to make first. the book is rife with tantalizing recipes (creamy scalloped potatoes, LA chimichurri tacos, double double drive-thru burgers!), and after much deliberation i arrived at the vegetable-laden asian entree, chinese takeout chow mein.
bursting with flavor and simple to prepare, this dish was an instant hit at our house—in fact, we’ve already bought ingredients to make it again this week! it maintained the look and feel of old school chinese takeout, without the icky greasiness or animal bits. plus, this was a meal that tasted just as good left over…and it gave me an excuse (as if i need one!) to bust out the sriracha. a+!
i’ll report back as i try more recipes from chloe’s kitchen, but so far i’m off to a really good start. almost every recipe is accompanied by a giant, full color, mouthwatering photograph…so i’m having a hell of a time deciding what to make next.
you can find chloe’s kitchen on amazon, and probably at your local book store!