-
Hello Again
So we’re back! Sorry to abandon y’all but we just needed a little break. It’s been almost two years since our last post. We changed up the look of our site a little and we hope you like the changes. In the past we focused mostly on new recipes but going forward we want to share more of our hiking adventures and daily lives. Please let us know what you think.
-
Road Trip to Colorado
We just got back home from our road trip to Colorado. We had a great trip! It’s about a 20 hour drive from Birmingham so we split it up into to days. The first night we stopped in Kansas City. KC was nice it had some very modern architecture and was larger than I imagined. We had dinner at a vegetarian restaurant called Fud. It is a small place in a cute neighborhood and it is cash only. It is always exciting when we can go to a vegetarian restaurant because it is nice to have choices and be able to order anything on the menu. Fud has a large…
-
Birmingham Restaurant Week
It’s Birmingham Restaurant Week and today we had lunch at The Pantry in Mountain Brook. They have a $15 lunch and few veggie options. For the appetizer Erin tried the Figs on Toast and I tried the Coddled and Swaddled which is a poached local duck egg in a nest of microgreens. The Figs on Toast with rose-lemon ricotta cheese from Stone Hollow Farmstead. I love microgreens. The apps were a great start and may have been the stars of the meal. For the main we both had the one vegan option the Pintos and Pot Liquor. Then for desert I had the vegan Raw Mocha Fudge and Erin had…
-
Arugula & Tomato Sandwich
For these simple vegan sandwiches we used: Ciabatta rolls Arugula Sliced Tomato Broccoli Sprouts Chopped Basil Dijon Mustard Light Olive Oil First we used a mortar and pestle to to combine the fresh basil with maybe a tea spoon of olive oil and then we mixed it in with the mustard. Spread liberally on the sliced ciabatta rolls. Then layer on arugula, tomato, and spouts. We ate these with some grapes for a simple and fresh lunch. If you like this post also check out: Tomato Salad Fried Green Tomatoes
-
Fresh Pea Salad
We were excited to find fresh peas at Pepper Place farmers market this weekend but when we got home with them we were unsure what to do with them. When I searched pea salad on Pinterest all that really came up was peas covered in mayonnaise and that’s not what I was looking for so we just put this together with what we had on hand. For this salad we used: fresh peas spicy lettuce mix radishes juice of one lemon fresh mint fresh basil olive oil salt and peppper We blanched the peas by cooking in boiling water for just one minute and then rinsed in cold water. The…
-
Spring ramps from the famers market
Saturday morning we went to Pepper Place farmers Market downtown. This was the second weekend of the season but we weren’t able to go on the opening Saturday morning. We were so happy to see a great variety of spring produce. We bought a bunch of different things but what I was most excited to see was the ramps. They have a short growing season but the farmer we bought them from said he should have them again next week. I posted this photo on twitter last night so I wanted to share what we ended up cooking with them. We modified a risotto recipe we found on Food52. Here…
-
Dinner at Cashew in Chattanooga
We drove up to Tennessee for the weekend and Cashew was having a four course southern themed dinner Saturday night. Cashew is great vegan cafe in Chattanooga. It is in Coolidge park on the Northshore. We have been there a few times before for lunch and we ordered from them for Thanksgiving before. I have never had anything from Cashew I didn’t enjoy and this night was no different. It was a four course meal that they started off with Pimento cheese made from cashews. The second course was a salad with tofu “blue cheese” crumbles. I have never had vegan blue cheese before and have no idea how them…
You May Also Like
Brunch at Plant in Miami
Best New Vegan Cookbooks to Buy This Fall
Winter Solstice
-
Killer Baked Potato
One of my favorite things to eat growing up was a killer tater from Dixie BBQ. My friends and I would walk down Boyscout road to their trailer in Middle Valley and order these with all the fixins and sides. This is my vegetarian version loaded up with seitan. For the seitan I am useing the same recipe I use for my BBQ Seitan but just adding more sauce. Check out the link to the origianal recipe if you want to see the drier ribs version. http://vegetariansouth.blogspot.com/2012/06/bbq-seitan-with-broccoli-salad.html To make the seitan: “dry ingredients” 1 cup vital wheat gluten 1/4 cup nutritional yeast 1 tbls chickpea or soy flour 1 tbls…
-
Golden beets with local grits
This is what we made for brunch yesterday. We had originally planned to have it for dinner the night before but we got lazy. We started roasting the beets too late for dinner so we turned them into brunch. Grits are one of those things that go well with breakfast or a savory dinner. That’s the true beauty of grits. We bought local Alabama grits and goat cheese to make this. The McEwen & Sons grits are from Wilsonville, AL. The Stone Hollow goat cheese is made in Harpersville, AL. Cooking the beets ahead of time made this a little easier on Sunday morning. Saturday night we roasted the golden beets for about…
-
White Bean and Carrot Salad Sandwich
This can be made ahead of time so it is an easy lunch option. You know I love a good sandwich. For this sandwich I used: One can of white beans 1/2 cup of mayo 1/4 cup grated carrot 1/2 tea sp dill dash of garlic powder dash of onion powder clover sprouts white bread Drain and rinse the beans. Mix together with the mayo and grated carrot. Then mix in dill, garlic, and onion powder. When everything is well mixed chill until you are ready to use. Just spread on bread and top with sprouts. I used clover sprouts but any kind of sprouts will do.
