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Showing posts from February, 2014

Feelin Crafty

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(posted by Emily)

I have a number of friends who blog, and am continually inspired by the things they post. Tara is a healthy eater staying fit, Alex shares tidbits of fun and inspiration, and who doesn't love some Young House Love (not my friends, per say, but still awesome)! After seeing Alex's post this morning, I started to do a little internet noodling and stumbled upon a fun idea for throw pillows, hacked from Anthropologie


After a little bit of research on how to install a zipper, I think I am going to tackle a few pillows tonight after school. There is something very therapeutic about heading out to Joann's, picking out fabric, and sitting down the sewing machine. One of my resolutions to myself this year has been to sew more--I recently made a purple maxi skirt and some fun bows for a baby girl to be :)



I may update some of the pillows on our couch, but I definitely think it's time to add some more color to our bed. We've had one little gray pillow forever,…

Baked Brussels

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(posted by Emily)

After my post about the amazing Brussels sprouts at Gracias Madre, I was inspired to create my own version of a cashew cheese bake. It was a fairly simple dinner, with just a few elements put together. It did take a little planning, because of a few ingredients that needed some time to prep.

I started by caramelizing some onions in my little dipper Crock Pot--it was the perfect size for one large onion. My friend Janet taught me about using the slow cooker to caramelize onions--it's a lot easier than on the stove, because the onions won't burn and you can set it and leave it! I drizzle the onions with a bit of olive oil and a splash of red wine. Because the little dipper isn't adjustable, I ended up letting the onions cook down for 24 hours.



I also set aside about 2 cups of cashews to soak before I left for work in the morning. That way, they'd be nice and soft when it was time to make the cheese. 



When I got home from work, I prepped the Brussels sprouts…

Restaurant Review: Gracias Madre in West Hollywood

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(posted by Emily) 

Recently, Rick and I had a chance to check out one of the newest vegan spots in LA. Gracias Madre is a fully vegan restaurant, serving Mexican-inspired cuisine. We ate at the GM location in San Francisco during the summer of 2012 and were thrilled to hear that location would be opening in West Hollywood. I stalked followed GM WeHo on social media and we finally had a chance to visit during their first week open. 



We went to the restaurant on a Wednesday night, around 8pm. Silly me to think it wouldn't be as busy at that time--it was packed! Rick and I ended up snagging two seats at the bar and ordered a margarita to split. We planned out our meal, deciding on two starters and an entree to share. 

First up were the Papas al Horno. The menu describes them as roasted potatoes with olive oil and garlic, topped with chipotle cashew nacho cheese. We had had a similar dish in San Fran, with sweet potatoes that was outstanding, and so my hopes were high for this dish. S…

Top Ten: Things I am excited to see and do in London

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(posted by Emily)

Many of you know that we are planning a month-long trip to Europe this summer. We'll be based near London and are taking a few weeks to trek over to the continent, on what I am affectionately referring to as our EuroAdventure. I haven't started heavily researching what we could do in London this summer (other than restaurants we want to eat at--more on that later this week), but there are a few stand out things that I am looking forward to doing/seeing. 

Top Ten: Things I am excited to see and do in London

1) Visit Cookies and Scream in Camden Town. I can't remember how I came across this vegan and gluten free bakery, but ever since I started following them on Instagram, I've been hooked on the idea of visiting them. In the irony of all ironies, they are located right down the street from one of our favorite places to eat in Camden Town, inSpiral Lounge. We must have walked past at least 6 to 8 times. 


2) Eat at inSpiral Lounge.


3) Visit Neal's Yard an…

A Canning Collective

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(posted by Emily) 

This weekend was a great one, filled with friends, fun, and food. After celebrating Tiffani and Adrian on Friday, we settled back into our regular routine with some Saturday lessons and rehearsals. Sunday brought about another fun event for us--a kraut-making and canning afternoon with Jennie! We first started making sauerkraut after a fermentation class at Jennie's kitchen over the summer and this was a fun opportunity to crowd source the work and make a whole bunch of delicious food. 
The day started with a tomato sauce on the stove that went in to cans with Christmas beans. 

We got to work quickly, with each person (or team in our case) working on a different type of sauerkraut or pickled cabbage. What's the difference, you ask? Sauerkraut is raw, and sits out at room temperature to ferment. Pickled cabbage is cooked down on the stove and then sits in the fridge to cold pickle. 

Rick and I decided to make a carrot and ginger sauerkraut with green cabbage, gar…

Time to Celebrate!

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(posted by Emily)

Today is an exciting day! Our wonderful friends, Adrian and Tiffani, are getting married! Adrian was a groomsman in our wedding and is one of Rick's oldest friends. We are so excited to share in their big day, as they start their new life together. 



Congratulations, you two! Wishing you all the happiness and love in the world as you begin this journey. Can't wait to see what the future holds!
--E&R

Highlights from Houston: Torchy's Tacos

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(posted by Emily) 

Our Saturday adventure continued to The Village near Rice University. We decided a snack was in order, and Rick was tasked with making the final decision about where to eat. After seeing the line outside Torchy's, we figured we had to try it. 



We didn't have to wait long, despite the fact that Torchy's is the very "in" place to eat right now. We spent our time in line perusing the menu, and noting the simple deletions we'd have to make to our chosen tacos to make them vegan-friendly. 


All of the tacos on the menu look delicious--I was particularly intrigued by the idea of the Crossroads taco (beef brisket and caramelized onions), and found the menu to be very creative. If I still ate meat, it would have been really hard to choose between all of the options! The vegetarian choices were great, too!



We started with guac and chips: 




Rick ordered a Fried Avocado taco (HAND-BATTERED FRESH AVOCADOS FRIED AND SERVED WITH VEGETARIAN REFRIED BEANS, TOPPED…