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.
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!
today is national pancake day, so why don’t you make these VEGAN MAC AND CHEESE PANCAKES? huge thanks to brittany for the recipe.
caulipots with 40 clove chickpeas and broccoli. 2 of my favorite recipes from appetite for reduction.
beans on toast. america, you need to get with this british standby. SO GOOD.
homemade beans and toast
toast, beans, agave, tomato paste, mustard seed, onion, salt, pepper, garlic. figure it out, its easy
we made this vegan shepherd’s pie last night and loved it. changed a few things to make it a bit healthier: instead of the mashed potatoes recipe, we used caulipots from appetite for reduction; and instead of the burger crumbles, we used canned lentils. no complaints!
made some excellent vegan pho-style noodles tonight with the help of the brand new pacific vegetarian pho soup base. this stuff is amazing—-it transforms a quick home meal into restaurant-quality cuisine. suffice to say i’ll be making noodle dishes with it regularly. please try it out, and buy it up so that it doesn’t get discontinued!
this meal consisted of: pacific pho soup base, annie chuns wheat soba noodz, broccoli, mushrooms, green onion, bean sprouts, serrano chiles, and a shit-ton of sriracha.
thanks to the healthy vegans for the inspiration, and for alerting me to this product.
i’m addicted to this recipe—-i probably make it twice a month. it’s perfect if you crave the taste of traditional cheesy spinach artichoke dip, except this stuff is vegan and way low in fat. check out the recipe here.
