Today in Vegan Eats 010116

The start of each new year is an opportunity for me to reset my eating.  I was invited to fast a few years ago with a friend. I spend the first of the year eating clean. Over time this has morphed from a raw diet, to a vegetarian diet, to a pescitarian diet, to a Vegan diet. This year I am motivated, the lovely people of instagram and facebook are my accountability partners. I'm proud to say,I'm gonna give this a try.

Ive also become very good at cooking small meals. I really don't like eating the same thing everyday.

So here's what was on the menu today.

For breakfast - Green Smoothie
1c Kale
1c pineapple
1c almond milk
1/2 Banana

I put this in my ninja and had a lovely chewy drink. I'm considering getting another blender, you know one of those nutirbullets or something of the sort....we will see.

For Lunch - New Years Meal
Blackeye Peas, White Rice and Greens(kale and mustard)

1 can Peas
1/2 onion
1 Jalapeno(pickled)
1tsp salt
1T EVOO

saute the onions, salt add Peas simmer for 15min, serve with Jalapenos on top

Rice
Follow the box

Mixed Greens
1c Kale, Washed and Chopped
2c Mustard Greens, washed and chopped
1c Vegetable Broth
1T Salt
1 Roma Tomato

Bring broth to a boil, and salt it. Add the chopped greens simmer for 30-45 Minutes Served with sliced tomato

Lastly my dinner for tonight and Lunch for tomorrow - Ground Nut Stoup/
5c Veggie Broth
1/2c Peanut Butter
1/4c Tomato Paste
1/2 Onion sliced
1c Kale, chopped
1 med Sweet Potato, peeled and chuncked
1c Carrot, diced
1T Ginger, grated
1t Garlic, minced
1tsp Peppercorns, cracked
2t Salt
1t Thyme

Bring 5c Broth to a boil, add onion, pepper, thyme, ginger, salt and garlic. Add potato and carrots. boil for 15 minutes lower temperature to a simmer. In separate bowl mix peanut butter and tomato paste mix one cup of warm broth to the mixture, stir until smooth. Then add to the peanut butter mix to the simmering pot stir until Incorporated and drop in the chopped kale. Stoup is almost done. Let this mix warm together and wilt the kale for about 5 min.

There you have it...food.

Anti-inflamitory meal....allergy sensitive

Today's adventure

So I wrote thus entire review then erased it in my pocket. I'm drained. It was great, go for yourself. 

Dairy Free Dinner For Me

I read this month's women's health magazine and there was a recipie for a coconut milk panna cotta butternut squash to be exact so off to the grocery store I went. The photos below are my exploits

An Oasis in the Gluten Free Desert

While on business in Nashville, TN yelped my way to a great little shopping plaza that should have been called foodie plaza!

So I prepared myself for the walk..

 Found this great little neighborhood.

Foodie Plaza

 First on the left...The Wild Cow Vegetarian restaurant two trips to Nashville and I have yet to eat here. Oddly my free day is Tuesday....and thats when they are closed.on the end there, is Jeni's Splended Ice Creams....good lord she ships. Y'all know I have already ordered a pint! If I had words....just think sweet goat cheese cream with pecans and Rosemary. So good. So Good. SO GOOD!   Around the corner there, just out of the photo but very close to parking there is a great little spot with cous cous called the Silly Goose.....the King Kong was a monster, not highly flavored but everything you would expect from shrimp and coconut milk, yummy soothing mellow goodness. They had quinoa as a gluten free substitution, so I could EAT IT! 

I loved Jeni's So much I am thinking about offering it with my catering. It was THAT GOOD.

The Mustard Seed....Does BBQ Good!

Let me just shout out this fab spot for BBQ.  I love me so Mustard Seed BBQ. I have been a firm believer that you don't need sauce for good bbq.  This is one that you can eat without the sauce.

If you are a pork lover the ribs are good....but my lawd, my lawd...the chicken is the business. I have included a photo of the ribs just for your pork viewing pleasure. 

They are the worlds most tender ribs, but they have the FLAVOR on POINT! They are located in the cut, of Beecher and Cascade. Just after the Cah-cade/Cascade split! My Atlanta people know what I am talking about. Its a small business that gets lots of picnics and such.  You may wanna get the number and call before you make the drive just to make sure there is some chicken. They will fill larger orders same day, so make sure you can get your chicken fix on.  They are open Wednesday to Sunday, just imagine me driving around in my car on Tuesday, arranging my day so that I pass through that way at some point on Wed. LOL.

Do me a solid, if you are in Atlanta, check them out the food is extra yummy.

Cherry Limeade Whiskey Cake....at Midnight. YEAH

 Here is a Midnight Cake....I dreamed this up days ago.

The ingredients 1c water, 1/3c oil, 3eggs, Cherry Jello, Cherry Pie Filling,  In the squeeze bottle Tennessee's Finest. 

So I'm lazy right. Eggs, oil, and water in the blender.

Blend 

Add cake mix.....Blend

Here is my pan. Its a very large spring form.

I used non stick spray....why, cuz I don't feel like cleaning up later.

Empty cherries into the middle of the pan.

Pour cake around edges first. 

Then cover completely and let rest for 5-10 Min 

Into the 350 oven she goes for 60 Min. I know thats long but there is a lot going on in there. 

For the glaze....ooh wee. 

So on med heat, melt butter and lime concentrate.

Once butter is melted remove from heat and cool. Once cooled add Jello.

This shot isn't for me...well I did have one. put half the shot  into the cherry lime concoction.

See this handy dandy Gadget. Yeah its my Cake Tester. Every  cook should have one a these!

Tada.....out of the oven and begging me to slice a piece.  

Cake tester in and poking hole, this can be done with a tooth pick, a bamboo skewar, an olive  pick, a fork...lol. whatever you have.

Spoon the cheery lime glaze over the bottom of the cake. 

Now here is the hard part. You must wait 30 Min for the entire  thing to  cool. As you can see from my photo I gave in....oh it gets worse!

So here is the deal, you place a plate on the bottom of the pan, then flip it.
See, told you....I ate the corner LONG before I flipped it. I'm so Ashamed.   

This where you add the liq for the adults. just drizzle a few drops on a freshly cut piece.. Otherwise its pretty Kid Friendly.

Another Great Fusion Project

Today I take on the traditional Jewish/Russian Dish Galumpkins or better known as Cabbage rolls. The major problem with them in my world is you have to make so many and they just taste like meatloaf in cabbage. Now don't let me down you Buppy's recipe....if it tastes like home than you should do it. I'm just figuring I wanna put a little Southern American Caribbean swing on it. So for you die hard traditionalist here is the classic recipie.

Stuffing

11/4 cup extra-virgin olive oil

1 packet of Meatloaf Seasoning or Onion Soup Mix 

2 tablespoons Ketchup

1 pound ground beef

1 large egg

1 cups steamed white rice

Kosher salt and freshly ground black pepper

2 large heads green cabbage, about 3 pounds each

Sauce

2 tablespoons extra-virgin olive oil

2 garlic cloves, smashed

32 oz Marinara Sauce

1 can crushed tomatoes

1 tablespoon sugar

2 tablespoon vinegar

Kosher salt and freshly ground black pepper

Make sauce First

Saute garlic in evoo and add can of tomatoes and Marinara Sauce. Bring to a boil turn down to Med add Sugar and Vinager. Simmer while you prepare the rolls

Making the Rolls

Combine the ground meat in a large mixing bowl. Add the egg, and cooked rice. Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.

Preheat the oven to 350 degrees F.

Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.

My Next post will have my rendition and photos. Gimmie a little why I will have it soon!

Review Spoon Eastside 3/30

Spoon Eastside
749 Moreland Ave. C-105
Atlanta, GA 30316


Great Thai Lunch! I had the Pad See Ewe....well Pad Z U the way they spell it.  

The Atmosphere
Its a trendy little spot. Kinda sticks out in the eclectic land of the eastsiders, it seems as tho it would fit in midtown. The decor is all wooden and such with clean lines kinda a cross between Scandinavian and Japanese....maybe that is Thai design...idk I never studied that!

The Location
This little plaza is like an oasis amongst the residential land.  There are several cute boutiques and such in the plaza...its like a little taste of midtown tucked away on the eastside.

The Food
There is a simple menu...popular noodle and rice favs. For the not so average Thai diner you have the opption of Thai Hot you can request....so you get that kind of mind searing heat that burns so good! Its not the best Thai in the city, but it will do in a pinch. My guest had the Massuman Curry with Chicken. 

My Experience
We did a quick Monday Lunch. I was excited because I'd heard people rave about spoon. When we got there, I learned that people I know were raving about the one downtown. I figured I wouldn't hold any bias...maybe it would be just as spectacular. It was good, not toungasmic but tasty. I won't twist my face if someone says that we are going there for dinner. So I liked it. service was attentive...then again there were only two other tables seated..so it was like it should be. 

The Verdict
Its kinda regular....not mind blowing.....Its good. Go, eat....

Chicken and Dumpling...the easy way!

So it has gotten a little cold out and you need a stick to your bones kinda low cost meal to do. So many have ordered this dish this month...I thought I would post a quicky style recipe, this is not my exact....but its pretty darn close. I do this when I'm tired!

What you will need
Your FAV Rotisserie chicken (KFC Grilled 8pc will do too!)
2 boxes of  Chicken Broth (not stock)
1 onion, peeled and coarsely chopped
1 bag baby carrots the peeled kind that are ready to eat
1 bag of celery
1 container of frozen dumplings. (you will find them in the bread section of your grocers freezer)
Salt, Pepper, Poultry Seasoning

1. wash the celery chop off the very tip on either end. Then slice down the middle.
2. Fill large pot with broth, add carrots, onion and celery bring to a boil. Season to taste.
3. Once boiling, separate and break-up dumplings into at least 1 inch pieces. (set timer to 30 min)
4. add to the boiling stock stirring frequently to avoid sticking (the broth should thicken slightly)
5. Once it comes to a boil, reduce heat and cover.
6. Debone the chicken. I uses my hands with some gloves on, so that I can really get all the meat outa there and nothing gets stuck under my nails. (this should be done in this order. the dumplings have to cook)
7. after 30 min have passed add the chicken to the dumpling mixure....let simmer for 15 more min.

Get a bowl and eat up. It will be very hot so keep that in mind if you are serving children. These dumplings really hold heat.

During thanksgiving I visited:

Cafe Du Monde

800 Decatur St
New Orleans, LA 70116

(504) 525-4544

So ever since I told people I was comming to New Orleans, everyone was raving about the beignets  so I went. 

Let just say beignets togo are not the business.....sit down. Have one, and a coffee.

Just sitting in this place gives me the feeling of a french market....wait on it, bing! You will be hard pressed to find a seat during peak times but if you are able to get here say on a wed round mid-morning, on a non holiday week, not during any sporting event....then sit back and enjoy. I take that back several groups were leaving when we got there on a busy night so we were able to grab a seat for 3. Don't wear black when eating these pillow like crispy yum, yums. Infact don't wear anything you don't want powdered sugar on. 

The servers a quick, and they bring you water even if you didn't want any....cuz if you didn't order a drink you are gonna want some water with these hush puppies. I generally make my own beignets, I consider my self a bit of Princess Tianna. IMHO, these were just as good :) 

Final Though: If in the French Quarter and you have never been...Go, stand in line or find a seat. Sit back and enjoy....don't forget to tip your server.

This past month I went to 
Carver's Grocery
1118 W Marietta St NW
Atlanta, GA 30318
(404) 794-4410


Here is my Review


Good ole home cookin! This unique spot is a hard catch. Because of my schedule I rarely make the time reference, however one day at lunch I was driving by and realized it was 2:45. I made an illegal uturn and parked right alongside this little country store looking spot. I was a bit nervous, but previous yelp reviewers helped settle me. One step through the door and your are transported to some small town otp like all of Atlanta usta be. 

The Atmosphere
The tables are close, and you eating with people you don't know like they are your family. All your necessary condiments are right there in front of you.Just walk on in or stand in line...when you get to the counter order with a smile. This was once a grocery store so the look is quite nostalgic like you should be able to get a bag of boiled peanuts and a nehi in a bottle. It feels and smells such that your tummy knows this is gonna be good and worth it....I hope there is a cot somewhere close. 

The Area
This part of town is rather sparsely populated residentially. Its more of an industrial area. If there is a parking lot I wasn't looking...I tell ya I was trying to beat the clock. Parking is available on the side streets just don't block anyone's driveway. 

The Food
Yum, yum, yum! Allow me this caveat..its not the best soul food you have ever eaten but is is DAMN good!....Its home cooking, brisket, meatloaf, fried chicken, you know the old southern fare. Sides are the same green beans, collards, mac and cheese ect. Yes Virginia there is cornbread, and its good!

My Experience
Driving down Marietta street I saw the blue awning 11-3 I glanced at my dash and after nearly wrecking my car, ducking and dodging semis and breaking all manner of traffic laws I walked in at 2:45 thinking we are gonna have to make this quick. They were nice enough to allow my guest and I to eat in. We didn't have to get a take out, for that you get a star...cause it smelled so good I would have eaten it in the car. Everyone raves about the Fried Chicken...hell this is Atlanta, GA you can get Fried yard bird on every corner.  They had a mythical substance on their menu...the perfect comfort food....so I had to get it. Meatloaf with mash potatoes and gravy, all that was missing was green peas and it would have felt like home. I must say albeit a little pricey it was some pretty darn good meatloaf. My guest had the brisket...which he said was pretty good! So after we ate...we walked over to the queen of this kingdom of comfort food and paid...it was a little strange tho...she sits a desk with one of those cigarette sales thingy that you find in the corner store, up above her head. I told her how awesome it felt to be in the place and that I would return with others. Now just to make it between 11am - 3pm. I think I can. 

The Verdict
Go. Order anything. This spot is A.Mac Certified YUMMY. You are gonna spend between $11  to  $12 per person so be prepared.

Vegetarian Mexican Minus the beans...WHAAAA?

HAPPY NEW YEAR.....yeah I know it's March, but believe it or not I've been busy. Nah. So I've got lots to share. Fortunately for you I don't feel like typing it all now so you will get it later. Today I wanted to share with you an awesome, delish meal for me veg heads out there.

Sweet Potato Burritos. The whole thing may cost about $8.50 for 4... Aye,Aye....Ah haaa....Ole?

So here is what you need:
8c Cooked Sweet Potatoes -  $2.00 (I suggest you bake them)
12 (10") Flour Tortillas - $2.00
8oz Shredded Cheddar Cheese- $2.50
8oz Sour Cream - $1.00

This is so easy and so quick.
Preheat your oven to 350 degrees F.
Take the mashed sweet potatoes and fill the middle of the tortilla with the mash
Roll and fold like a burrito
Spray your baking pan with Pam
Place the rolls in the pan with the flap side down.
Sprinkle Cheese on top
Place in the oven allow to bake for 12min.
Serve warm with a dollop of cold sour cream.

I know this sounds funny but boy was it yummy. Give it a try.

The Best PB Cookies I ever made!

I would like to introduce you the God's gift to cookie makers. Wilton Comfort Grip Cookie Press for just under $13 you can have the prettiest cookies EVER! All the other Moms will think you are showing them up.

So I preface this work with I am not a baker and I really don't care for sweets that much. What you've got to know is that I have been known to bake a cake or cookies just to have a few.  I love shortbread cookies, not really for the taste but the texture. That being said I love easy recipes that come out fabulous  Here goes:

1c Shortening
3/4c White Sugar
1c Dark Brown Sugar
1c Peanut Butter (Microwave on Med for about 45seconds)
2 Eggs
2c Flour
1t baking soda
1t salt

Preheat your over for 375F,

Mix together Shortening, Sugars and Peanut Butter (I used my KitchenAid K45SS Classic 250-Watt 4-1/2-Quart Stand Mixer, White...I love it! )

Mix together Flour, Baking Soda and Salt.....SIFT! Norpro, Inc. 5Cups Crank Tin Sifter 137 only $8

Mix Flour into Peanut butter mixture.

Load the cookie press I used the Christmas tree dial and clicked out 3 dozen peanut butter cookies.

Bake for 7Min. The cookies will be golden and puffy. Let them cool for 3 Min before moving them to however you are going  to serve them.   I'd post photos but my camera is on the fritz.

Miss Mac Loves the Kids!

Allow me this opportunity to announce the launch of the A.Mac Website. www.amacnassociates.com. Now that  we have got the formalities out of the way. September was great. I had the opportunity to share with the children from the Atlanta Youth Academy. On the first occasion they made Canapés, it was such a wonderful experience that I was invited back. The book the children are reading is one of my all time favorites, The Lion, the 

Witch and the Wardrobe.  I still remember the feelings I had while reading this book as a  4th grader. I still thing Asland is a cool name and if I ever have children you may need to talk me out of that one! On this visit we made Turkish Delight this fictional treat was created by the author of the story. Eventually someone came up with the recipe and now Narnia (a movie I have NOT seen) fans everywhere are purchasing or making it for their parties.   I did my research and ruined 2-3 batches of Turkish Delight before I came across this web site http://www.ranum.com/fun/recipes/turkishdelight.html (They could have left the freakish chick photos out of the mix, however the instructions they gave were valuable). I had so much fun that I must post photos.

 

  

Then I realized that the class would need something else to do.....well what is snow like??? Handmade Ice Cream of course. So I broke out the milk, sugar, flavoring and salt. The class shook and shook until they had a soft serve consistency. Then the Mmm's ensued....the children rained down compliments like I'd preformed magic (they did all the work). I know the next book doesn't have any food involved, however they looking forward to seeing Ms. Mac again.

 

Adding to the Arsenal

Hey there my fellow food lovers this morning I was touched with the creative bug and went to the kitchen to prepare for a Friday assignment. I will be preparing Canapes with 12 6th graders at a charter school in Atlanta. I just LOVE introducing new and REAL foods to children.

I looked at the things I had and researched through my many books and articles I came up with the Double T Bruschetta, Ham and Macless Cheese Polenta Cakes, Pepperoni Caprese, and I'm still fighting over the Elvis or Fluffanutter Sweet Surprise. All that looking made me hungry so to my Fridge I went. I made the most delish morning snack. OK so many of you won't have these items in you kitchen but I wont hold it against you.

Chicken Broth
2 Ears of corn, rough cut the nibbletts from the cobb
Cooked Beef Bacon
Onion
Plugaria Butter and olive oil
Salt
Fresh Cracked pepper
Smoked Gouda 1 slice diced.
Spanish Capers

Melt 1 Tsp of butter with 1T Olive oil. Add onion and bacon to the pan once most of the oil has been absorbed add the corn. Add 1/4c of chicken broth cover and let simmer. (5-7 Min) then I cracked the black pepper coarsely over the dish TAKE OFF HEAT Added the diced Cheese and covered for 2 min. I stirred the dish when I opened it and dropped a few capers in cause I like them.

OK you might not like this one....but LAWD>>>>I did! Lemmie know how yours came out...k

My Irish and Italian Roots mixed with some good 'ole slave ingenuity!

So I have got the recipe for you.  Through somebodies child I ordered the Everyday with Rachel Ray Magazine....I am not her biggest fan. The lady is a good cook, but she is a little rough to take on TV. So she had in her mag a creamy Shepard's Pie made with Italian sausage, yall know I had to Angelize it....and when I tell you I almost licked mashed potatoes off my kitchen floor...I was PROUD of me! So here it is....it will take a little more time and patience than any other recipe that I have done, but the end result will have your guests, family, children wishing you'd made more. This tasty dish will take roughly $18 to make!

All of the prices are Store brands, I didn't have the $$ to go for any other.
Italian Sausage Links (hot or mild) - 2.50
8oz Hunts Tomato Sauce(garlic and oregano) - $0.39
Bag of RED creamer Potatoes - $2.99 (roughly 2lbs)
Italian Blend Fancy Cheese - $1.99
Bagged Coleslaw Mix - $1.80
Hormel Pepperoni - $3.00
1/2c Frozen Onion Recipe Starter - $1.00
1/2c Frozen Green Pepper Recipe Starter - $1.00
Italian Seasoning - $.70 (I got it cheap at the Farmer's Market)
1 egg - This should be in your fridge
Knorr powdered Chicken Bullion - C'mon you should have this, also!
8oz Ricotta Cheese - $2.09

Tools
Norpro Set Of 4 Ramekins 8 Ounce or Pyrex Bakeware 8-Inch Square Cake Pan, Clear
2 Bowls
1 Frying Pan
1 Pot

Process
Peel and cube 2lb of red creamer potatoes, boil in salted water. Maybe about 20-30 min. Once ready, drain and place in a bowl, add the 2T bullion to the mix and mash the potatoes with a fork.  Stir in 8oz of COLD Ricotta, it usually comes in a 15oz container so eyeball about half.  Then add 1 room temperature egg.  The Cheese should have cooled down the mashed potatoes so it doesn't cook the egg.

In the frying pan, squeeze sausage from casing and add onion and green pepper. Once all the meat has been browned, add the tomato sauce and Italian seasoning and stir.

Now we are ready to put this thing together.  I took photos this time so you can see how I did it. So it was Cabbage, Sausage mixture, Cabbage, Pepperoni, Shredded Cheese, Potato Mix, Shredded Cheese.




Once this is all together you can pop it into a 350oven for about 15Min then turn the broiler on for 5Min to brown the Taters on the top! YUMMY YUM YUM!!!