VIDEO! At Home with Susan Feniger: Vegan Avocado on Toast
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 championchloe 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.
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.
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.