Ginger The Ancient Elixer

sick time. now what? I don't want to cook I don't want to bake. I want to lay in bed and watch "Ghost in the Shell" and drink tea and blow my nose a sufficient amount of times before my hankerchief gets too disgusting.



Finally... I have discovered the cure!



mmm Newmans Ginger-O's! and dun-dun-dah-dah!!! GINGER ROOT!



And in case anyone is wondering... The Ginger People ginger candies are far superior to Reeds. These are actually chewy and even more spicy...especially the peanutbutter ones. The orgininal ginger candies might be comparable, maybe. And I haven't had Ginger people Ginger Beer, but the Juice is really good!

MY sweet VALENTINES!

valentines day is a time of year that really has no significance. it tenderizes impressionable youth, women have to get sexy no matter what it takes, whether it be new clothes, lingerie, full body chemical peel.... it forces men of all ages to spend money on useless things, expensive gifts, romantic getaways, restaurants, blah blah blah....another consumer holiday that is covered up with candy and kisses.


MWAH!

But don't get me wrong, I am not a non-romantic bitter person, and I like to take a nice moment when one presents itself.....So to venerate the holiday spirit without giving into all of the consumerist agenda, Mike and I are cooking a delightful meal and dessert ourselves! Almost!

*** we were going to go out, but we are too broke to do it in NYC (yikes!) And we did buy food ingredients, geez

ON THE MENU:

"Beef" Wellington
A seitan tenderloin with a red wine
mushroom "pate" all wrapped in puff pastery.

Avocado Chop Salad
Crispy romaine with avocado, tomato, lemon and spices


DESSERT
A Sundae of:
Lula's Sweet Apothecary Ice Cream:
Peanut Butter Brittle
Chocolate Malt
Cookie Dough Explosion
(all made with cashew milk)

Snicker Doodles
Bananas
Chocolate Covered Strawberries



DRINK
Nieto Senetiner Reserva MALBEC 2008
Deeply colored, full bodied, black berries, plums, fig compote,
with a spicy vanilla and mocha finish.






Ensalada! mmm!



The Wellington, pre-wrapping...

...and post wrapped/cooked/tasted....ohhhh fantastic!
I would have posted the recipe, but it needs some work.
The dish was delicious, however it could use alteration.
I will post again when its figured out!



****All food/sweets are 100% Vegan****

Peanut Butter & Co.

All of my life I have dreamed of finding a place, a community, a Co. dedicated to the delights of peanut butter and all of its many combination and good-ness-es! Today my dreams came true!



My friend Pricilla ordered an Elvis Sandwich* (Peanut Butter & co.'s creamy peanut butter, banana slices, and bacon) which came with a cute little Peanut Butter & Co. bag-o-chips and carrot slices.



I love this sign...my favorite food, crackers and peanut butter....



I got this smoothie. It was the only vegan thing on the menu besides coffee drinks and soda and whatnot. It was soooo good! Peanut butter, banana, honey, ice and rice milk!

TOOTHPASTE FOR DINNER

Um this crazy random comic is hilarious.

Toothpaste for Dinner


r

Ey! PAELLA! Ey...black garlic?

ALL HAIL to Won's mighty Paella! I didn't actually eat any of it... (the whole vegan thing...) but it smelled amazing and also looked delicious. Won made this dish for my friend Mauricio's birthday, I believe he turned 25!

This is a mixed Paella (Paella Mezcla) with
-Roasted Chicken -Whole Jumbo Shrimp -Mussels -other meats? -Peppers and onions and some veggies -White rice
This is a traditional Spanish (Valencian) dish that was influenced my the Moors' rice dishes. In Spain it was often made with RATS, EELS, and Butterbeans. Also traditionally a "poor man's dish" it is often utilized to feed large numbers at fiestas or other community gatherings.

Like in this picture, the company NOMAD is catering an event using an enormous Paella pan that will feed 250 people!





While Checking out their site, I discovered BLACK GARLIC.

this was invented in South Korea about 5 years ago. It is put through a patented process that involves putting raw garlic in a fermenting cellar at high temperatures for a month, producing a chewy texture, blackening the garlic, and delivering a sweet blend of licorice, balsamic vinegar, and porcini mushrooms.


MMM interesting. I want to try that!

And apparently its a big deal. Theres a few websites (another one) devoted to it, the Washington Post calls it "The Next 'IT' Ingredient"

SOUP NAZI-- Cream of Broccoli with Cheddar and Chicken

Making homemade soup is such a visceral experience, rewarding and believe it or not, easy to do. Not only that, but delicious and nutritious and a way to WOW the crowd. Ever watch the episode of Seinfeld's "Soup Nazi"? Well, it's that good. Stand in line for an hour good. Better yet, simmer on the stove all day good. BETTER the next day good, that is, if it lasts that long.

I never use a recipe to make soup and tonight was no different. I've been craving broccoli cheddar soup for a week, but tonight, it's whats for dinner. I used a left over chicken carcass from last night's precooked chicken (for chix Caesar salad) and added water to cover, 2 celery stalks with tops on and a tablespoon of peppercorns or so. Since it was precooked, I didn't add salt, but if it is a fresh whole chicken I would add salt to the water. Simmer for a few hours until the chicken is falling off the bone. Let sit until cool (or over night as I did) and strain. Add fresh broccoli florets to fill the liquid, cover and simmer until soft. In the mean time, saute an onion with a little olive oil in a pan. When softened, add a tsp of red pepper flakes or so. Saute 1 minute and add to broccoli and broth. Continue to cook until broccoli is very soft. Puree with a "boat motor", one of those little hand held blenders. Turn off burner and add half and half, a cup or until creamy looking. Add grated sharp cheddar cheese, like Cabot's, oh about 1 1/2- 2 cups. Add a squirt of Srirachi Hot Sauce to taste. Then add any chicken that was left from the bird, maybe 2 cups. Let sit for a few minute and serve with a loaf of crusty bread. OK, I know, I always say that, but add a hot crusty loaf of bread to any meal... well it just makes it better.

Check out the Soup Nazi on Youtube :
http://www.youtube.com/watch?v=M2lfZg-apSA