crispy tofu tacos
Crispy Tofu Rub:
1/2 tsp black pepper
1/2 tsp cumin
3/4 tsp chipotle powder
1/2 tsp smoked paprika
1 tsp menudo spice blend
1 tsp corriander
1/4 tsp onion powder
1/4 tsp salt
3 tbs masarepa or fine cornmeal
mix well in a shallow pan
slice extra firm tofu into desired shape, dredge in season blend and bake at 375 for 5-8 minutes per side or until crispy and firm.
vegan migas from the modern times cafe, w/side kale, duh!
raw not-chos from the ecopolitan
raw "chilli cheeze" burrito from the ecopolitan
my flavor flav!
raw eco-sausage pizza from the ecopolitan
as you can see, we were too busy devouring our dinner to take proper pictures.
gluten free vegan doughnuts from the birchwood cafe!!!!!!!!!!!!!!!!!!
ok, so i don’t like doing negative review posts, but if you remember me going gaga a few months back over a donut shop…
the love didn’t last long. the donuts and service just kept declining so i stopped buying them. and then i decided to go gluten free and figured i’d never love another doughnut/donut again. then i discovered the birchwood cafe! i am in LOVE! they have gluten free vegan goodies everyday, they’re reasonably priced, presentable, and they taste good! the rest of the vegan menu is so-so, but the daily specials are where it’s at.
Posted in baked goods ect, field trip!, food porn, Gluten Free, restaurant, salad, sexay nom nom nom, side dishes, snacks, Uncategorized
Tagged birchwood cafe, burrito, donut, doughnut, ecopolitan, giant salad, gluten free vegan, gluten-free, modern times cafe, raw vegan, tofu, tofu tacos, vegan
oh cashews, how do i love thee? let me count the ways…
cashews kick ass, and lately i can’t seem to get enough of their creamy, protein packed flavor. it all started when the vegetarian times had a recipe for cashew goat cheese. i can bring it anywhere, re-named as ‘savory cashew spread’ and it’s devoured almost instantly. then i discovered dr. cow’s tree nut cheeses; aged for 3 months, these cheeses develop the same sharp tang as traditional cheese, making them an insanely delicious pairing with crackers and wine. i’ve always wanted to re-create them, but aging? that seems a bit too complex for my decidedly amateur cooking skills. then, i found chef tal ronnen, his book ‘the conscious cook’, and his amazing recipe for cultured cashew, and macadamia nut cheeses. it’s similar in concept to the vegetarian time’s cashew cheese; you soak raw cashews and cream them, but before flavoring and setting the cashew cream, you culture it with store-bought probiotic powder -1 tsp per 2c cashews- for 16 hours, and then let it set up in the fridge. the result is incredibly reminiscent of cream cheese; tangy, velvety, and with a hint of sweetness. i’ve been making, and devouring his recipe weekly. it’s my favorite snack with slices of apple, cucumber, and gluten free flax crackers.
i’ve also been tinkering with using it as a base for faux-ranch dressing.
next, i want to try making raw cashew cheesecake. i love the version they make at the ecopolitan, but i think culturing the cashews will add the backbone that it’s been missing!
Posted in appetizer, cake, field trip!, Gluten Free, pie, restaurant, sexay nom nom nom, side dishes, snacks, Uncategorized, websites i love
Tagged cashew, cashew cheese, cashew cheeze, culturing, dr.cow, ecopolitan, minneapolis, probiotics, raw cashews, raw food, restaurant, tal ronnen