Veg Meal from Veganomicon

Chickpea Quinoa, in the making

I've been making a few recipes from the cookbook Veganomicon. I tried the Chickpea Quinoa, which was pretty good. The only thing that it needs is some fresh herbs or maybe a squeeze of lemon to brighten it up a bit. The flavor was good, but it just needed a little tweaking for my taste. Rooster Sauce is excellent on it as well (but isn't it excellent on everything?).

Veg meal: Marinated portobello mushroom,
chickpea quinoa, and stir fried greens

This was a very healthy and delicious vegetarian meal I whipped up on a weeknight. The portobello, I merely marinated in some olive oil and balsamic vinegar, and baked it in the oven. Easy and tasty. The quinoa I spoke about above. The greens were from the same cookbook, and had a little fresh ginger and garlic in them. Super easy, fast and delicious. I will definitely make that one again!

Cashew "Ricotta"

I got inspired to make some cashew ricotta the other day. Thought I'd just taste it, then figure out applications to use it. As it turns out, it's great on a cracker. Or in my case (still on the cleanse) a stick of celery or a rice cake. My husband, a definite carnivore and animal product lover, even likes it. It is made from cashews, tofu, lemon, oil and garlic, and tastes a little like hummus. The recipe came from the cookbook Veganomicon, which I have been experimenting with lately. Next up, I shall apply it somewhere.....

Making eggplant rollatini, listening to the Reigning Sound

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Old school steakhouse

Aside from igniting my love of bad salad, the next highlight from the trip was going to Hugo's Cellar in downtown Las Vegas. It is an old school steak house located in the basement of the 4 Queens Hotel. It's a must whenever I go to that town. I actually convinced my coworkers to dine here, and they seemed to enjoy it. Upon being seated, they offer red roses to the ladies. The waiter comes by and explains who his crew is and offers beverages to get started. His crew includes a salad guy, a dessert guy, several busboys, I think a flambé guy (if we had ordered something to be flambéd) and a wine guy.

That's a butter rose

I particularly love the salad guy who individually makes your salad table-side. I suppose you could have a healthy-ish salad, but instead I went for the pile-it-on, yes I would like pinenuts, bay shrimp, hearts of palm, etc.. etc. ... with a creamy peppercorn dressing please -salad. It was a meal in itself. In between courses they bring out sorbet on mini ice cream cones to cleanse the palate (old school and classy!). For my entrée I basically had the surf and turf- a filet with giant prawns, side of potato and vegetables. It was great- all of it. We all shared bananas foster for dessert. I will always return to Hugo's for the experience as well as the meal.

Trade Show Eats

Last week I was in Las Vegas for the Consumer Electronics Trade Show. Vegas is a tough town to try to eat healthfully in, but add in work, and moreover eating with my manager, and it's almost impossible. My saving grace was day 3 when I discovered the salad bar not too far away, and created the greatest bad salad. 
-- Bad salad definition: A salad that tastes really good, but has almost no nutritional value. Usually has iceberg lettuce, croutons, cheese, and lots of Ranch dressing. Theoretically you're making a healthy choice because you're eating salad, but it's really not all that good for you. --
I LOVE bad salad!
I even met a friend at Denny's (home of the BEST bad salad out there, where the term was coined) upon my return for one of their bad salads. Delicious.
More on Vegas eats shortly.....

Making white bean soup, listening to Wu Tang

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New Year's Eve Dinner!

We spent the evening with our good friends who made Scallops three ways (I made rice two ways). It was delicious, a great way to ring in the new year!